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Page 6
Golden
Valley News
July 25, 201
9
A taste of Brazil worth trying
By Jane M. Cook
i "Do you know what that is?" I
asked.
i My intern Larissa and I were
strolling through a grocery store
gathering her ingredients.
"That's a pitaya," she replied
without hesitation.
I kind of expected she would
know because the fruit is common in
South and Central America. My
summer intern is from Brazil.
( I wish she would have been
hround when I bought a pitaya, or
!'dragon fruit," for the first time a
~ouple of years ago. We had several
grocery store workers trying to fig-
hre out the name of this bright pink
~nd green fruit that looks like a psy-
hedelic artichoke. It has a white
~enter with lots of tiny black seeds
hnd tastes somewhat like a kiwi.
i They couldn't find the fruit in the
online system, so they just made up a
price. At the time, I also had a mob
bf people with full grocery carts
~vaiting for me to get through the
,checkout line. They looked a little
impatient.
i My intern .spent three weeks
kvorking with us in Extension, help-
ing with a variety of nutrition educa-
tion projects. She was especially
hmazed by how organized every-
~hing is in the U.S including traffic.
I guess I shouldn't complain about
ldriving anymore.
: She spoke Portuguese and Eng-
:lish. I learned one Portuguese word.
)-Iowever, knowing how to say
,'hello" didn't help me understand
,'-what ingredients she was seeking.
: We found similar ingredients to
~make a Brazilian dessert,
Ybrigadeiros," which consists of
gweetened condensed milk, cocoa,
butter and chocolate sprinkles.
We found ingredients for "fei-
joada," a Brazilian national dish
made with black beans, pork or beef
and sausage, and served with rice,
Orange slices and other sides.
ii You can find recipes for both on
https://www.allrecipes.com.
i We criss-crossed the store trying
1o locate similar items to what she
heeded. I think we became the talk
of the store with all of our questions
we had for the patient workers.
In fact, one of the workers asked
us if we were buying food for a local
concert venue. I guess the musicians
have very particular tastes. I told
them we were converting some
Brazilian recipes to use American in-
gredients. Thgy ~p[o~ably never had
heard of that request, either. We had
many bags of beans in our cart.
As I learned from my own trip to
Central America a few years ago,
people in South and Central America
eat a lot of beans. Brazil produces
and consumes more beans than any-
where. They eat about 33 pounds per
person per year, often paired with
rice.
In the U.S we eat about 6.5
pounds of all types of dry beans per
year.
We would do ourselves a favor if
we ate more beans, such as pinto,
navy and black beans. They are rich
in soluble and insoluble fiber, low in
fat and high in protein. Their unique
nutritional profile makes them heart-
healthy, and they may reduce our risk
of certain types of cancer.
Beans and rice historically are
paired for nutritional and culinary
reasons; they are complementary
proteins. Rice provides the sulfur
amino acids (protein building
blocks) methionine and cysteine,
which beans don't have. Beans con-
tain the amino acid lysine that rice
lacks.
Beans are available in canned, dry
and other forms. Give dry beans a
chance with these steps:
1. Inspect the dry beans, remov-
ing any broken beans or foreign ma-
terials.
2. Rinse the beans thoroughly in
cold water.
3. Soak the beans using the pre-
ferred method. Add 10 cups of cold
water to the pot for each pound (2
cups) of beans, Bring the water to a
boil, then boil for one to three min-
utes. Remove from heat and cover
the pot. Let stand. A four-hour soak
is ideal for high-quality beans. On
average, 2 cups of dry beans yields 6
cups of cooked beans.
4. Drain and rinse the soaked
beans. Draining and rinsing the
beans helps remove natural sugars
that may cause intestinal gas.
5. Cook the beans. Add fresh,
cold water to cover the beans. Add 1
to 2 tablespoons of oil if you wish.
Adding oil helps prevent foaming
and boiling over. Heat to boiling,
then reduce the heat to simmer gen-
tly until the beans are tender. Cook-
ing times vary with the type, size and
age of the beans, but generally cook-
ing takes one to two hours.
While the beans are cooking, add
more water if necessary to keep them
covered. You should be able to mash
the cooked beans easily between two
fingers or with a fork. Alternatively,
follow the manufacturer's guidelines
if you have a pressure cooker.
Here's the traditional and deli-
cious recipe that Larissa made for us.
Check out the consumer education
information at
https://www.ag.ndsu.edu/food/bean-
resources-1 to learn more reasons to
eat beans and a lot of bean recipes to
try, including desserts.
Traditional Brazilian Beans
9 ounces pinto beans, uncooked
2 bay leaves
3 1/2 ounces bacon, chopped
4 garlic cloves, chopped
5 ounces Kielbasa sausage, sliced
1 onion (small), chopped
Salt (to taste)
After sorting and rinsing the
beans, soak them in water for 24
hours in the fridge (traditional
method) or follow the quick-soak
method. Drain and cook beans on the
stove until softened. Add more water
if necessary to keep them covered. In
a pan, saute garlic, onion, bacon and
sausage. Drain fat. Mix together all
ingredients and simmer for 15 min-
utes.
Makes 10 servings. Without
added salt, each serving (about 1
cup) has 180 calories, 8 grams (g)
fat, 8 g protein, 18 g carbohydrate, 4
g fiber and 200 milligrams sodium.
July 11 - Mass was celebrated in the
Chapel of the Angels at 9 a.m.
Thursday morning. Attendees
joined in the Activity Room following
the service for a morning brunch. In-
town shopping was held at 10 a.m. for
those residents who needed to go
downtown for groceries and appoint-
ments.
Exercises were held at 10:30 a.m. In
the afternoon, the Activity Room was
filled with card players. Todd Wilson
and Kay Wiman visited Darlene Wil-
son.
July 12 - Friday's hair lady volun-
teers were Lezlie Paul and Wendy Ekre.
Newspaper reading was held at 2
p.m in the Activity Room. Brent and
Marlys Fulton visited sister Donna
Sygulla.
July 13 - Reading with Sharon took
place at 2 p.m. Happy birthday wishes
were sent out to Carol Weyer. Carol
works in the Assisted Living Depart-
ment here at the Manor. Dion, Amber
Lanie and Cambri Lauf, along with
Brian, Dana, Kaleb and Kaylee Kings-
ley visited grandma Mary Kay
Michels. Christine had four Dietz
cousins visit her on Saturday after they
attended the funeral for Cindy Dietz.
July 14 - Adoration was held in the
Chapel at 8:30 a.m. Word and Com-
munion followed at 9:30 a.m. Todd
Wilson and Kay Wiman visited Darlene
Wilson. Janel Ordahl visited aunt Edie
Abraham.
July 15 - Monday afternoon found
the residents enjoying popcorn and a
movie down in the activity room. "Ma
& Pa Kettle" has been the series they
have been enjoying. Happy birthday
wishes went out to Edie Abraham.
James and Elaine Kremers visited Do- July 24, 1969, 50 years ago:
lores Kremers. Rodeo's all-around champion,
July 16 - The public health nurse Larry Mahan of Salem, Ore will
was here in the morning. Exercises headline the list of the world's 10
were done at 10 a.m. Bingo was en- best saddle bronc riders to compete
joyed in the afternoon. Pastor Ahrendt at the 13th annual Champions Ride
held Devotions in the evening in the Rodeo at Home on the Range for
chapel. Linda Rising visited Marilyn Boys on Sunday, Aug. 10. Mahan
Carlson. Staci Giggey and daughter is the holder of the all-around title
Breanna visited Nellie in the evening, for three years in succession.
Marguerite Parker visited the Manor Jack Callahan, well known for-
and left cards for the Activity Depart- mer resident of Beach, was
ment to recycle, awarded a grand prize trophy for
July 17 - Resident Council was held company safety programs and op-
at 10:30 a.m. In the afternoon, we were erators. Callahan is safety director
serenaded by Linda Tvedt as she per- for Northern Tank Lines in Miles
formed some beautiful songs and City, Mont.
hymns for ourlistening pleasure. Linda July 28, 1994, 25 years ago:
brought along her granddaughter The 21st annual North Dakota
Hadley. Shrine Bowl Football Classic will
The Manor did very well with its en- be played Friday evening, July 29,
tries submitted at the Golden Valley on the NDSU Campus in Fargo at
County Fair. Our crafts were displayed Dakota Field. This year's football
and we were very pleased with our rib-
game will feature class A high
bons. The ladies take great pride in school graduates versus class B
their creations and we really just enjoy graduates. Dan Farstveet, son of
the afternoon seeing what we can create Gary and Margie Farstveet of
while enjoying each others company Beach, and a Beach High School
and visiting through the aftemoons, graduate, will participate with the
The coffee pot is always on around 3 class B players.
p.m. if anyone would like to join us. The Darrel and Gwen Oech
Our Manor carpets received the family of Beach is the 1994 recip-
royal treatment last week. Floors were ient of the Soil Conservation
shampooed from the gathering areas, Achievement Award. The Oechs
hallways and rooms. Once a~zain, we t. a -. - r:*-:- ---r,-
feel fresh and clean. We are really en- July 17. The Oechs will be special
joying the beautiful grounds out our guests at the annual North Dakota
windows daily. The vegetable/flower Association of Soil Conservation
beds are really growing and the grounds Districts Convention in Bismarck
are so green and well maintained. It has in November.
been a beautiful summer here!
Construction of new Long
X Bridg
under way
WATFORD CITY - Construction while the new bridge is being con-
of the new Long X Bridge on U.S. structed.
Highway 85 south of Watford During construction speeds will
City began July 22. be reduced, and flaggers and a pilot
Construction consists of bridge car will be utilized during milling
replacement, a wildlife crossing and pavingoperations.
structure, grading, guardrail and in- This is a multi-year project with
cidentals. Motorists will continue to an anticipated completion date in the
utilize the current Long X Bridge summer of 2021.
Historical society launch
night sky online exhibit
BISMARCK - "North Dakota Exhibit sections highlight history
Night Sky," a new online exhibit cre- and innovation, examining how North,
ated by the State Historical Society of Dakota's contributions to engineering,
North Dakota, showcases the state's technology, and exploration relate to
night sky in new ways. Mars. The website includes an immer-
Located at sive video, 360 Guide to the North
www.ndstudies.gov/nightsky/, it ex- Dakota Night Sky, that works on
plores constellations, navigation, me- phones, computers, or virtual reality
teorites, Mars, and night sky activities headsets to bring the view of the North
for any clear night. Dakota night to users' fingertips.
II I II I
The deadline for
submitted copy and sto-
ries and all ad orders is
noon On
Fridays. Call 872-3755 or
e-mail goldenandbillings
@gmail.com.
at's
Happening?
Listings for high school
sporting events, plus public
events that are flee to any-
one and aren't fund-raisers
or aren't family or business
invitations, can be published
free of charge in this col-
umn.
' Spirit of the West All-
School Reunion, Beach,
Aug. 2-4
Fourth Annual Belfield
All-School Reunion July
24, July 26-27
Burkey Country School
alumni reunion at Mel
Bosserman farm; Aug. 2, 1-
5 p.m meal at 1:15 p.m
RSVP to Alicia Finneman
Heick for meal count, bring
a lawn chair
Medora City Coun-
cil, regular meeting, 7 p.m
Aug. 6, Medora Community
Center
Medora City Council
special meeting, 4:30 p.m
Wednesday, Aug. 7, Com-
munity Center, preliminary
budget review/approval
Please support
your local
merchants
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Beach Food Center
Golva Grocery
Golden Valley News Office, 22 Central Ave
Beach
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