Republican Soup, Democrat Chili

Oct. 31, 2011 - PRLog -- Crown Books announced last week that it would release Michelle Obama’s book on the White House garden – “American Grown” – on April 10 of next year. The publisher touts it as the perfect title to capture the First Lady’s promotion of local, organic, and healthy eating. However, hungry readers need not wait; they can enjoy a bipartisan White House cookbook right now with “A White House Garden Cookbook” by Clara Silverstein.

Mrs. Silverstein’s investigation into the garden began before the initial seeds were planted in 2009, and she followed it from the roots to the shoots throughout the spring, summer, and winter of that year. Recipes from First Families come from both sides of the aisle and include Martha Washington’s Great Cake, Jefferson’s Pea Soup, James Monroe’s Gumbo, Reagan’s Hamburger Soup, Laura and George W. Bush’s Guacamole, Barack Obama’s Chili, Hillary Clinton’s Spice Fruit Bars, and others. Check the bottom of this release for recipes for Barack Obama’s Chili and Reagan’s Hamburger Soup.

Much like Michelle Obama’s upcoming “American Grown,” Ms. Silverstein’s “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” contains spectacular color photos of the garden’s planting, growth, and harvest throughout the seasons. Both books include quotes from the First Family, gardeners, and local school children who helped work on the garden, as well as a selection of recipes from community gardens around the country. So why wait for “American Grown” when “A White House Garden Cookbook” is available now? Go to www.CommunityGardenRecipes.com for more info on the book as well as a 40% discount. The E-book version is also now available.

--

Barack Obama’s Chili
Serves 6-8

1 large onion
1 green bell pepper
Several cloves of garlic
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several fresh tomatoes, depending on size (or 1 15-ounce can of diced tomatoes with juice)
1 (15 ounce) can red kidney beans

Tip: I suggest starting with 4 cloves of garlic and 2 cups of chopped fresh tomatoes. You can substitute 1 teaspoon of fresh chopped oregano and 1 teaspoon of fresh chopped basil for those two dried herbs on the ingredient list.

Of course you can adjust everything to taste, including the spices. It’s the people’s choice!

1. Peel and chop the onion. Wash the pepper, remove the seeds, and chop. Peel and chop the garlic.
2. In a pot over medium heat, heat the olive oil. Add the onion, green pepper, and garlic. Sauté until the vegetables are soft.
3. Add the ground meat and sauté until it browns. 4. In a small bowl, mix together the cumin, oregano, turmeric, basil, and chili powder. Add to the ground meat.
5. Add the red wine vinegar to the pot and stir to combine.
6. Chop the tomatoes and add to the pot. Simmer until the tomatoes cook down.
7. Drain the kidney beans in a colander in the sink and rinse with cold water. Add the beans and cook for a few more minutes.
8. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

--

Ronald Reagan’s Hamburger Soup
Serves 6

1 tablespoon butter or margarine
1 pound lean ground beef
1 clove chopped garlic
1 cup diced onions
3/4 cup sliced carrots
1 cup sliced celery
1/2 cup diced green pepper
6 cups beef broth, beef stock, or water with 4 beef bouillon cubes
8 ounces (1 cup) diced tomatoes (fresh or canned, including the juice)
1/8 teaspoon freshly ground black pepper
5 ounces canned hominy, drained

1. In a soup pot, melt the butter. Add the ground beef and cook, stirring, until it browns.
2. Peel and chop the garlic. Add the onions, garlic, carrots, celery and green pepper. Cover the pot and simmer 10 minutes.
3. Add the beef broth, stock or water with bouillon cubes, along with the tomatoes and pepper. Bring to a boil, then reduce the heat, and let the soup simmer for 35 minutes.
4. Stir in the drained hominy. Simmer for 10 minutes more.

--

For more info or requests for images or recipe, please contact Dan Kleinman through the info below.

--

Daniel Kleinman
Publicity – Red Rock Press
Daniel@RedRockPress.com
212-362-8304
www.CommunityGardenRecipes.com