Food and Wine Blog

Submitted by Chef Tom Cooks

Ingredients:

• 1/2 Cup Jumbo Lump Crab
• 1/2 Cup Diced Mango
• 2 Tbsp Coconut Milk-(Unsweetened)
• 1 Tbsp Pineapple Juice
• 1 Tbsp Lime Juice
• 1 Tbsp Malibu Rum
• 1 Tbsp Parsley Washed and Diced
• 1/2 Tbsp Diced Red Pepper (hot optional)
• 3 Tbsp Grape Seed Oil

Procedure:

1. Combine crab and mango, be sure to leave crab in large chunks
2. Combine coconut milk, pineapple juice, lime juice, rum and parsley
3. Slowly whisk in oil
4. Combine crab and and avocado with Pina Colada cream
5. Place in small glass (3 oz.) and garnish with red pepper and pineapple leaves

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Submitted by Chef Tom Cooks

I picked up some pork chops earlier this week at Pathmark.  I lucked out, these chops were so tender!  I decided to use a recipe that I normally use to prepare “Bourbon Chicken”.  Why not?  It is the “other white meat”!   I hope you enjoy.

3/4 cup sour cream
2/3 cup water
1/4 cup flour
Salt, to taste
pepper, to taste
1/2 teaspoon dried sage
1 tablespoon olive oil
6 pork chops, trim any excess fat
1 small sweet onion, chopped
8 oz. sliced mushrooms (I prefer fresh, but you can use canned)
1/2 cup bourbon

Combine the sour cream, water, flour, pepper and sage in a bowl and set aside.  Heat oil in a heavy skillet and saute the pork chops lightly on each side then remove from the pan.  Add the onions and mushrooms to the pan and saute, add the bourbon and cook until the liquid evaporates.  Place pork chops in a baking dish and pour the sour cream mixture over the top along with the mushrooms and onions.  Bake at 300 degrees F for about 45 minutes.

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Submitted by Barry’s Wine Notes & Memories

The simple things in life can
be very pleasing…fresh bread,
some Black Forest ham and
green asparagus in a
walnut vinaigrette.

After a few wines from the
Riesling Route..I decided to
take the Highway to
Grauburgunder….

Emrich-Schönleber Grauburgunder S trocken 2007
Nahe, Germany
Creamy vanilla first up out of a large glass…ripe peaches with raisiny touch…the palate was quite full..but still showing finesse…spicy…gentle peachy fruit…acidity nicely integrated here…and for the price..quite complex.
Points 16 € 14

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Submitted by Chef Tom Cooks

I know what you are thinking, “Who wants to bake in this heat!” I thought I was a little crazy myself…but I baked these last night and they came out soooo good!

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup granulated sugar
1/4 cup butter, softened
1/4 cup applesauce
1 teaspoon vanilla extract
1/4 teaspoon mint extract
1 large egg white, beaten

In a bowl, combine the flour, baking soda, and cocoa together. In another bowl, combine the brown sugar, granulated sugar, butter, applesauce, vanilla, mint and egg white. Beat with a hand mixer until well blended. Combine the flour mixture with the sugar to form the dough. Roll into a log and cover with plastic wrap. Put into the freezer for about an hour. Spray a baking sheet with cooking spray. Slice into 1/4 inch pieces and place on the greased baking sheet. Bake at 350 degrees F for about 10 minutes. Remove and let cool.

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Submitted by Chef Tom Cooks

With the recent salmonella outbreak linked to raw tomatoes, we should all be reminded of the importance of food safety. The Food and Drug Administration is advising people to eat only tomatoes not associated with the outbreak: cherry tomatoes, grape tomatoes, tomatoes sold with the vine still attached and tomatoes grown at home. This reminds me, I think it is time for me to plant some tomatoes in my back yard!

Today I have a tomato recipe that you can prepare without worries.

Stuffed Cherry Tomatoes

1 pint cherry tomatoes, washed
8 oz. cream cheese, softened
4 green onions, chopped fine
1 teaspoon seasoned salt
Paprika

Slice the top off of each tomato and gently scoop out the pulp with a small spoon. In a bowl, mix together the cream cheese, green onions and salt until smooth. Spoon the mixture into each tomato and garnish with a sprinkle of paprika.
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Submitted by Chef Tom Cooks

This weekend we were finally blasted with some of that summer heat! Here is a great spice blend that I like to keep on hand for my summer barbecues! Just mix this together and store in an sealed container.

Mix together:

• 6 oz. Kosher Salt
• 12 Oz. Paprika
• 1.5 Oz. Onion Powder
• 3 Oz. Black Pepper
• 1 TBL Cayenne Pepper
• 1.5 oz Ground Mustard
• 8 oz. Dark Brown Sugar

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Submitted by Chef Tom Cooks

Did you know how easy it is to make your own fruit spread at home using fresh fruit?  Many of you grow fruits in your garden, or your local market has a great selection of fresh fruit.  Now you can prepare fresh fruit spread without any additives or preservatives.  Try this out with raspberries, strawberries, blackberries, etc.  Store bought spreads contain so much sugar, but at home you can use less sugar and let the natural fruit flavor stand out.

You will need:

1 quart of fresh fruit
2 cups sugar

Carefully wash the fruit, remove any stems or discolored berries.  Place in a large saucepan with one cup of sugar.  Cook over low heat for about 30 minutes.  Be sure to stir the pot every 5 minutes.  Remove from the heat and let cool.  Now re-heat the pot over low heat and add one cup of sugar.  Cook for 20 minutes, stirring occasionally.  Let cool.  Pour into glass jars.  Keep refrigerated.  Also note that these spreads will not keep as long as store bought since they do not contain any preservatives.

Enjoy !
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Submitted by Chef Tom Cooks

Everyone loves eating at Applebee’s, Chili’s, McDonalds, T.G.I. Friday’s and Red Lobster.  Many have a desire to cook these famous foods at home.  When it comes to copycat recipes, some call it a hobby, some call it a science.  Whatever you call it, the truth is, thousands of home cooks are having fun and saving time by recreating their favorite restaurant dishes in their home kitchen.  Here is a great copycat recipe that tastes just like Panera Bread’s Broccoli Cheese Soup.  I serve mine in bread bowls just like at Panera.  If you are interested in more great copycat recipes, pick up a copy of America’s Most Wanted Recipes.

Serves/Makes: 4
Ready In: 30-60 minutes

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup flour
1/4 cup melted butter
2 cups half-and-half
2 cups chicken stock
1/2 pound fresh broccoli
1 cup carrots, julienned
1/4 teaspoon nutmeg
salt & pepper, to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for about 4 minutes. Be sure to stir frequently.
Slowly add the half-and-half, continue stirring.
Add the chicken stock whisking all the time.
Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender, about 20 minutes.
Add salt and pepper.
By now the soup should be thickened.
Pour in batches into blender and puree.
Return the puree to the pot and place over low heat, add the grated cheese; stir until well blended.
Stir in the nutmeg.
Serve.

Let me know how much you love this recipe!

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Submitted by Chef Tom Cooks

Tomato soup is one of my favorites on a rainy day. I like to toast some bread and cut it into cubes and use them as croûtons. This recipe has a bit of a kick, so watch out!

3 (10 1/2 oz) cans beef consommé
3 (10 1/2 oz) cans water
1 quart tomato juice
1/4 teaspoon Tabasco sauce
1 1/2 teaspoons chili powder
3/4 teaspoon salt

Pou beef consomme, water, and the tomato juice into a 5 quart pot. Bring to a boil, then add the seasonings. Taste and adjust the seasoning if necessary. Serve.

Makes about 3 quarts of soup.

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Submitted by Chef Tom Cooks

1 boneless chicken breast
3/4 cup hot teriyaki sauce
1 tablespoon honey
1/4 tomato, diced
mayonnaise
salt and pepper, to taste
lettuce
4 slices 7 grain bread

Marinate the chicken breast in the hot teriyaki sauce and honey for at least an hour.  Cook on both sides on a hot grill.  Let cook and dice the chicken.  In a bowl, mix together the diced chicken, tomato, salt, pepper and mayonnaise.   Assemble sandwich with mixture and a lettuce leaf on 7 grain bread.

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Submitted by Chef Tom Cooks

This recipe is a classic.

6 eggs
2 tablespoons mayonaise
1 teaspoon Dijon mustard
Salt, to taste
Fresh ground black pepper, to taste
Dash of onion powder
paprika, for garnish

Hard-boil the eggs and the place into cold water immediately. Drain and chill in the refrigerator. Remove the shells, then cut each egg in half long-ways. emove the yolk from the white with a spoon. Mash the yolks until smooth and add the mayonnaise and mustard. The mixture should be thick. Add slt, pepper and onion powder, to taste. Carefully spoon into the whites and dust the tops with paprika. Cover with plastic wrap and keep chilled until you are serving.

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Submitted by The Cheap Gourmet

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With Dessert University you can learn how to make any dessert known to man (or woman!). Expert videos will teach you how to make brownies, torts, truffles, cakes, exotic desserts, international desserts, death-by-chocolate desserts, gourmet quality desserts, and even health conscious desserts. You will be the envy of your friends, family and neighbors and everyone will invite you to their pitch-in events. With the click of a button you can quickly and easily become a master in the kitchen!

By now you’re probably wondering how much this culinary training course will cost you, right? Believe it or not, Dessert University is currently available for only $34.95. Yes, you read that right — you can have access to mouth-watering, tantalizing-tastebud sensations for a mere $34.95. There are no limits and no recurring fees. Once you pay the $34.95, you will have instant access to the entire Dessert University program.

This all-in-one package includes:

• The complete Dessert University Digital Download System
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• 1500 downloadable Video Tutorials
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Order today and you’ll receive Special Bonuses including: Candy Recipes, Unlimited Updates and FREE Membership to Dessert University Members group, which includes Live Personal Support.

If you’re like me and LOVE desserts, you are going to go bananas over the Dessert University package. And, if for any reason you aren’t completely satisfied with your purchase, it’s covered by a 100% Satisfaction Guarantee.

What more can I say? I love Dessert University and think you will too. Dessert University normally sells for $97, but if you hurry you can grab your copy for only $34.95. Don’t delay or you’ll miss out on this special price!

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Submitted by Chef Tom Cooks - Recipe Blog

3 tablespoons peanut oil
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon sugar
1 1/2 Tablespoons soy sauce
4 green onions, sliced
2 tablespoons ginger, diced
1/2 lb. lean beef steak, cut into thin strips
3 medium zucchini, cut into 1/2 inch-strips

Fry onions and ginger quickly in peanut oil. Add beef and cook 3-4 minutes. In separate bowl mix wine, salt, sugar, soy. Add sauce to beef and cook several minutes. Serve with hot rice.

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Submitted by Chef Tom Cooks - Recipe Blog

Don’t let the name scare you, this is a Swedish dish handed down from my grandmother. Enjoy!

6 large potatoes
3/4 cup cream
1/4 lb. butter
2 teaspoons salt
1/4 teaspoon pepper
10 ounce package of frozen spinach
2 tablespoons chipped chives
1 teaspoons fresh dill

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Submitted by Barry’s Wine Notes & Memories

The first photo was taken 200 metres below the ocean..with my Polaroid camera… I just held my breath long enough( what!..you don’t believe me..OK..prove it ain’t true!!!)..the second photo is in our sink after washing..no matter how we arranged it..it still looked like a bad hair-do!Photo number three is showing better..cooking in the pot..and a half hours……and the last click of the camera..was after it had been marinated…
Hans Christian Andersen wrote a story about an ugly duckling turning into a lovely swan…almost applies here.

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Submitted by Chef Tom Cooks

2 cups thin green beans, lightly steamed
1 small red onion, chopped fine
8 cherry tomatoes, halved

Dressing:
2 teaspoons Dijon mustard
1 large garlic clove, crushed
6 tablespoons olive oil
2 tablespoons red wine vinegar
salt & pepper, to taste

Mix together the salad ingredients in a bowl.  Next, mix together the dressing ingredients and pour over the salad.  Toss and serve.

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Submitted by The Cheap Gourmet

One of my favorite soups is Minestrone. I love the combination of the vegetables, beans and pasta. However, like many Americans I’m attempting to reduce my intake of carbohydrates. I decided to experiment with my all-time favorite Minestrone Soup recipe. I wanted to create a soup that would be filling, satisfying and full of flavor.

The following Minestrone Soup recipe is a hearty soup, yet offers a light mouth-feel. I added Asiago cheese for a boost of flavor and to replace the substance of the pasta. One ounce of Asiago cheese contains a mere .67 grams of carbohydrates. In comparison, one ounce of macaroni pasta contains approximately 5 grams of carbs. Asiago is relatively low in fat content, with one-ounce containing 8.7 grams.

This recipe will serve four as a main course or six as an appetizer. If you want to further enhance the flavor, make the soup the day before you plan to serve it.

Asiago Minestrone Soup
Serves 4 (main course) or 6 (appetizer)
Prep Time: 15 minutes
Cook Time: 20-25 minutes

INGREDIENTS:

1 Tablespoon Extra Virgin Olive Oil
1 large White or Yellow Onion, chopped
1 cup Baby Carrots, sliced diagonally
3 cups Chicken Broth (use low-sodium if desired)
1 cup Water (add White Wine for a boost in flavor)
1 can (15-ounce) Diced Tomatoes (or use 2 cups fresh, seeds removed)
3 cloves Garlic, thinly sliced
1 bunch Swiss Chard, stems and leaves coarsely chopped
1 teaspoon dried Parsley
1/2 teaspoon dried Oregano
1/2 teaspoon Black Pepper, freshly ground
1 medium Zucchini, chopped into 1-inch cubes
1/4 pound fresh Green Beans, trimmed and cut into 1-inch pieces
1 can (15-ounce) Cannellini Beans (white kidney beans), rinsed and drained
1 cup fresh Basil leaves, chopped
1 cup Asiago Cheese, shredded

DIRECTIONS:

1. Heat oil in large stockpot over medium heat.
2. Add onion and carrots. Cook until onions are soft and translucent; about 5 minutes.
3. Add chicken broth, water (or white wine), tomatoes, garlic, Swiss chard, herbs and pepper.
4. Bring to a low simmer and cook 7-8 minutes.
5. Add zucchini, green beans and cannellini beans; stir to combine ingredients. Simmer for 3-4 minutes.
6. Add Swiss Chard and cook for 3-4 minutes, or until tender.
7. Add basil leaves, remove from heat and stir well to incorporate ingredients.
8. Ladle into serving bowls and top with  Asiago cheese.

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Submitted by Chef Tom Cooks

The warm weather is just around the corner…but why not squeeze in one more soup recipe!

2 Tbs Unsalted butter
5 Leeks; white part only, rinsed and julienned
3 Cloves garlic; chopped
1 Onion; diced
1 1/2 cup Dry sherry
5 lg Potatoes; peeled and diced
6 cup Chicken stock
1 cup Heavy whipping cream
2 Tbs Cayenne sauce
1 Tbs Chopped fresh thyme
Salt
Freshly ground black pepper

GRILLED CHICKEN
2 tsp Olive Oil
1 Tbs Chopped fresh Basil
1 tsp Salt
1 tsp Freshly ground black pepper
4 Boneless; skinless chicken breasts

Heat the butter in a large stockpot over high heat until very hot. Add the leeks, garlic, and onion and lightly saute for about 3 minutes. Add the sherry and reduce over high heat until about 1/2 cup of liquid remains. Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes. Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan. Add the cream, cayenne sauce, and thyme and season to taste with lots of salt and black pepper. Simmer for about 10 minutes.

Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill. Mix together the olive oil, basil, and salt and pepper in a small bowl and rub the chicken with the mixture. Place the chicken on the hot grill and cook for 2 to 3 minutes on each side. Remove chicken from the grill, let cool for a few minutes, and then julienne it. Add the chicken to the soup and stir. Cook for a few more minutes if the chicken is still pink inside.

Servings: 6

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Submitted by The Cheap Gourmet

I recently discovered a unique website, TasteBook.com, where you can create your own cookbook. I’m currently working on building my own and am having a blast. With TasteBook.com, you can add your own recipes or upload more than 20,000 recipes from Epicurious, Gourmet and Bon Appetit.

The TasteBook is a hard cover book with a spiral ring inside. I find this design to be perfect for a cookbook, because you can take the recipes out of the book. What I plan to do is remove the recipes, make a copy and then if I slop something on the recipe, I won’t ruin my cookbook.

TasteBook offers a variety of pre-made cookbooks. You can open one of the pre-made cookbooks, delete any recipes you don’t care for and add recipes from other TasteBook collections. Additionally, you can upload recipes from the three places mentioned above or you can add your own.

TasteBook is setup in sections including Appetizers, Soups, Salads, Entrees, Desserts, Beverages, etc. These sections are separated by tabs, making them easy to locate exactly what you’re looking for. No more digging through your recipe index cards

Another cool feature of TasteBook is the ability to share recipes with friends and family. You can upload contacts from your email account and when you add new recipes to your collection, you can notify your contacts and share the recipes with them as well. The website suggests having family members contribute recipes, then publishing their own TasteBook to give as a gift.

The website is super easy to use. You begin by choosing a cover for your TasteBook. There are dozens of designs to choose from and all are tastefully presented for a highly professional look. After selecting your cover, you can upload your own recipes by using Copy and Paste. The template lets users upload a photo of the recipe and includes sections for the Title, Ingredients, Preparation Instructions and also any personal notes you might want to add.

The cost of each TasteBook is $34.95, which includes 100 recipes. If you don’t order 100 recipes, you’ll receive recipe credits, which can later be used to order additional recipes. When they arrive in the mail, simply add them to your TasteBook.

Once I have my TasteBook created, I’ll let you know more about the process. However, for those of you eager to get started creating your personal Tastebook, go to www.TasteBook.com today. I can’t wait to see how my book turns out. If you create a TasteBook, please stop back by and share your experience.

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Submitted by Chef Tom Cooks - Recipe Blog

Ingredients:

-8 OZ Bacon, Fine Diced
-1/2 Bundle Celery, Small Dice
-2 Spanish Onions, Small Dice
-6 Cloves Garlic, Chopped
-1 Pound Bliss Potatoes, Small Dice
-1 1/2 Pounds Ham Hochs
-1 1/2 Gallon Chicken Stock
-1 1/2 Pounds Green Split Peas
-3 Bay Leaves
-Salt & Pepper to taste

Procedures:

1.  Sautee Bacon until rendered.
2.  Add Celery, Onions and Garlic, Sautee until transparent.
3.  Add Ham Hoch’s, Split Peas, Bay Leaves and Chicken Stock, bring to simmer and cook for about 1 1/2 hours or until peas are tender.
4.  Add Potatoes to the last 30 minutes of cooking time (leave dry potatoes in water until ready to use so not to discolor).
5.  Remove Ham Hoch’s and Bay Leaves from soup.
6.  Diced lean meat from Ham Hoch’s and return to soup.
7.  If too thick add additional stock.
8.  Season to taste and remove from heat.

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Submitted by The Cheap Gourmet

Barilla, manufacturer of exquisite pasta and pasta sauces, is currently promoting “The Celebrity Italian Table Cookbook Program.” For each person who downloads the 32-page PDF Cookbook, Barilla is donating $1.00 to America’s Second Harvest, the nation’s largest charitable hunger-relief organization.

The Celebrity Italian Table Cookbook features recipes from five celebrities: Marisa Tomei, Stanley Tucci, Debra Messing, Natalie Portman and Chris Daughtry.

Leading Italian Chef, Mario Batali recreated the recipes and developed special menus for each. Infamous party planner, David Tutera offers creative and stunning table designs which correspond to each special menu, making each experience unique and special.

This downloadable PDF cookbook is a feast for the eyes and includes beautiful photographs of each dish, along with table settings, decorations and party tips.

Themes include: Romantic Dinner, Celebratory Feast, Girlfriends’ Gathering, Family Night, Dinner Party and Babbo (Mario Batali’s New York Restaurant).

Recipes include:

Eggplant Involtini with Ricotta and Scallions
Rigatoni with Basil and Gorgonzola
Mozzarella Sandwiches
Penne in Creamy Tomato Sauce
Sicilian Chickpea Fritters
Penne in Spicy Sauce with Capers and Olives
Spaghetti with Italian Tuna Sauce
Farfalle with Pancetta, Rucola and Truffle Paste
Steamed Cockles in a Habanero Chive Broth
Fettuccine with Pumpkin and Bread Crumbs
Mixed Fried Vegetables
Autumn Vegetables with Goat Cheese and Pumpkinseed Oil
Cherry Jam Tart
Chocolate Hazelnut Fritters
Orange Tart Capri-Style
Chocolate Cake from Abruzzo-Parozzo
Lemon Tart
Saffron Panna Cotta

As you can see, this FREE Celebrity Cookbook is packed with authentic Italian dishes which are certain to please your friends and family. AND, you’ll be helping a good cause just by downloading the cookbook. Talk about a great deal!

To grab your copy of “The Celebrity Italian Table Cookbook” go to www.BarillaUSA.com. Don’t delay! This offer will end soon and you don’t want to miss your opportunity to grab a copy of this amazing cookbook for FREE!

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Submitted by The Cheap Gourmet

The following Vegetable Beef Soup recipe has been served for three generations in my family. It began with my maternal Grandmother. Then my mom, who is the Queen of Cooking, added a few more ingredients to make it a bit heartier. It has since been passed to me and I have incorporated even more ingredients. So, over the course of 40 years it has gone from ordinary Vegetable Soup, to what I now refer to as “Everything But The Kitchen Sink Vegetable Beef Soup!”

While there are quite a few ingredients, this soup is relatively easy to make. At best estimate, it costs about $12.00 to make a huge stockpot full of this yummy goodness. Our family consists of three and this recipe yields about 12 servings.

I like to store four to six servings in individual containers and place them in the freezer for later use. It only takes a few hours for the soup to thaw, making this a great item to take to the office for a tasty and healthy lunch. Just reheat in the microwave for two to three minutes and serve with Saltine crackers or a slice of homemade cornbread.

EVERTHING BUT THE KITCHEN SINK VEGETABLE BEEF SOUP
Serves 12
Prep Time: 30 minutes
Cook Time: 3-4 hours

INGREDIENTS:

2 Tablespoons Extra Virgin Olive Oil
1 pound Sirloin Steak, cut into 1-inch cubes
1 small Yellow Onion, chopped
2-3 cloves Garlic, chopped
2 whole Bay Leaves
1 (46-ounce) can Tomato Juice
1/2 head green Cabbage, chopped
3 stalks Celery, sliced
2 medium Carrots, sliced
3 medium Potatoes, cut into 1-inch cubes
1 (15-ounce) can Corn, drained
1 (15-ounce) can Peas, drained
1 (15-ounce) can Green Beans, drained
1 (15-ounce) can diced Tomatoes
1 cup quick-cook Barley
Salt and Pepper to taste

DIRECTIONS:

Add Olive Oil to large stockpot. Set heat to medium and allow oil to heat for one minute.

Add Sirloin cubes to oil and cook thoroughly; about 4-5 minutes.

Add Onion and Garlic to meat. Saute until translucent, about 2 minutes.

Add Bay Leaves and heat for 1 minute.

Add cabbage, celery, carrots, potatoes, corn, peas, green beans and tomatoes.

Add Tomato Juice.

Bring ingredients to a boil. Lower heat to medium-low, cover and simmer for 3 hours; stir occasionally.

Add Barley, stir well and simmer for 30 minutes.

Remove bay leaves from soup and discard.

Transfer to soup bowls and serve immediately.

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Submitted by The Cheap Gourmet

In light of the recent massive beef recall, many people are seriously considering becoming a Vegetarian. I’m one of them. In fact, I was a Vegetarian for several years. It wasn’t until I met my husband that I converted back to a meat and potatoes kind of girl. But, the more I hear and learn about tainted meat, the less I desire to eat it.

As you may recall, several years ago I worked as a chef for a health food store. One of our most popular dishes was known as a Nut Burger. Made from a variety of nuts and shaped into patties, these burgers are packed with protein, essential fatty acids and they taste amazingly delicious.

My favorite way to serve them is on a lightly toasted whole wheat sesame seed bun with Dijon mustard and pickle slices. Just as with a regular hamburger, you can top Nut Burgers with your favorite condiments including mayonnaise, mustard, ketchup, lettuce, tomatoes, red onion, pickles and even cheese.

While I no longer have the recipe for the Original Nut Burgers, I have created one that is similar and tastes nearly identical to the ones we sold at the health food store. These are made using chickpeas, also known as Garbanzo beans. For best results, these burgers should be cooked on the grill or under a broiler. I hope you enjoy them as much as we do!

CHICKPEA BURGERS
Serves 8
Prep Time: 30 minutes
Cook Time: 10-14 minutes

INGREDIENTS:

2 small Russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon Sunflower or Extra Virgin Olive Oil
6 medium Green Onions (or Scallions), white and green parts cut into 1-inch strips
1 15-ounce can Chickpeas (Garbanzo beans), rinsed and drained
1/2 cup Ketchup
1/4 cup Sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain Bread Crumbs
Sea Salt (to taste)

DIRECTIONS:

1. Add 3 to 4 inches of water to a large saucepan. Add potatoes to a steamer basket, cover and bring water to a boil. Cook until tender, 15 to 18 minutes.
2. Drain potatoes and transfer to a small bowl. Mash with a fork.
3. Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
4. Heat oil in small skillet over medium heat. Add scallions and cook until limp, 3 to 5 minutes.
5. Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor. Pulse on and off several times until ingredients are well blended.
6. Transfer mixture from food processor to large bowl. Add bread crumbs. Mix by hand using a large spoon until all ingredients are thoroughly combined.
7. Season with salt to taste. Mixture will be moist, but should hold together well.
8. Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick. Add extra bread crumbs if patties don’t hold their shape.
9. Prepare grill or preheat broiler.
10. If using a grill, place patties on vegetable grid to avoid sticking. If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
11. Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
12. Check often to prevent burning. Remove from heat. Transfer to serving platter and serve with favorite toppings and condiments.

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Submitted by The Cheap Gourmet

The USDA made an announcement to recall 143 million pounds of beef from Hallmark/Westland Meat Packing Company located in Chino, California. According to the report, an undercover video was what led to the recall.

Videos posted at Yahoo! News show cows with chains wrapped around their necks being dragged to the slaughterhouse and lifted up on forklifts because they were too sick to walk. Cows are either falling out of the truck or already dead by the time they arrive at the meat processing plant. 

This makes for the largest food recall in U.S. history and includes beef products dating back to February 1, 2006. Most of the beef products are sold in bulk to warehouse stores, fast food restaurants and schools. Yes, folks, this is the beef we are feeding our children for lunch. Yum!

My daughter wrote her senior paper on the practices of slaughterhouses. She has been a vegetarian since the day she was born. I still remember the day she spit pureed baby food meat, sealed her lips tightly and refused to eat another bite. She has never eaten meat since.

The report she wrote several months ago outlined the same practices that prompted the massive recall. PETA and the Humane Society have been providing this information to government officials for several years, but no one has been paying attention. Finally, someone has taken notice.

Reports state the meat processed at Hallmark / Westland Meat Packing Company “is unfit for human consumption”. USDA Actions, including all news releases and statements can be found at the United States Department of Agriculture website.

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Submitted by Chef Tom Cooks

A truly sinful dessert.  Delicious chocolate cookie crust filled with rich mocha cream cheese and covered with a chocolate glaze

Ingredients:

Crust:
• 1 1/3 cups of chocolate wafer cookie crumbs
• 1/3 cup of melted butter

Filling:
• 3 large eggs
• 3 tablespoons of instant coffee
• 2 packs (8 oz each) softened cream cheese
• 1 cup granulated 8 squares (8 oz) melted semi sweet chocolate
• ½ cup sour cream

Glaze:
• ½ cup heavy (whipping) cream
• 1 tablespoon instant coffee
• 4 squares (4 oz) semi sweet chocolate
• Chocolate curls or something similar to garnish (optional)

Preparation:

Crust:
Heat oven to 350 degrees F. Mix the crumbs and butter into a small bowl. Pres the mixture evenly onto the bottom of a nine inch round springform pan. Refrigerate while preparing the filling.

Filling:
Stir the eggs and instant coffee in a small bowl until well blended; set aside.
Beat the cream cheese and sugar in a large bowl with electric mixer set on medium speed until well blended. Beat the melted chocolate and the sour cream. Pour the mixture over the crust.

Bake for 40-50 minutes or until the center is almost set. Run a knife or spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours.

Prepare the Glaze:
Stir the cream and instant coffee in a medium bowl until well blended. Add the chocolate. Stir over medium heat until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake.  Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls or something you would like to add on top. Cut into slices and serve.

Prep: 20 minutes
Bake: 50 minutes
Refrigerate: 3 Hours
Servings: 16

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