Blue State, Red State – What’s on Your Presidents’ Day Plate?

Feb. 10, 2012 - PRLog -- Presidents’ Day as we know it was formalized in 1971 to commemorate the birthdays of Lincoln and Washington; however, it is now better known for the three-day weekend sales bonanzas. But every four years the holiday coincides with the presidential nomination primaries, and we’re reminded of the diversity across the 50 U.S. states and how leaders like Lincoln and Washington strived to create and maintain a union that could encompass such differences.


It is in that spirit that Red Rock Press celebrates Presidents’ Day with an unprecedented sale on our highly-praised, “A White House Garden Cookbook” by Clara Silverstein (http://redrockpress.com/delicious.html#whiteHouseCookbook). It is chronicle of Michelle Obama’s new rendition of the White House garden with a fitting four-score and seven recipes from First Families from both sides of the aisle dating back to George and Martha Washington. “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” is a great way to enjoy healthy and delicious meals on your Monday off and throughout the rest of the year. This Presidents’ Day, you can try out the flavors of both sides of the aisle with recipes for Barack Obama’s Chili and Ronald Reagan’s Hamburger Soup (provided below).

But just for the month of February, we’re taking a full 60% off the list price of $24.95, making it just $9.99 for the luxury soft cover edition (only at http://redrockpress.com/delicious.html#whiteHouseCookbook). Even better, you can now purchase the book in ePub and Kindle formats (just $6.39), making it the perfect title for your tablet or reader. It’s a great way to get kids to interested and excited about growing, cooking, and eating scrumptious fruits and vegetables.

“A White House Garden Cookbook” is available everywhere books are sold, but for the very best price, or for more information, please visit http://redrockpress.com/delicious.html#whiteHouseCookbook. You can also contact Red Rock Press at 212-362-8304 or Daniel@RedRockPress.com

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Barack Obama’s Chili
Serves 6-8

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 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 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

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.

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Ronald Reagan’s Hamburger Soup
Serves 6

Ronald Reagan was better known for his favorite candy –– jelly beans –– than for more sumptuous fare. During his administration, he was also widely ridiculed for a proposal to classify ketchup as a vegetable in school lunches.
This hearty soup, which we have adapted, would have fit right into one of the western movies in which he had acted. It also contains real vegetables, making it something that Mrs. Obama could praise.

1 tablespoon butter or margarine
1 pound lean ground beef
1 clove chopped garlic
1 cup diced onions
¾ cup sliced carrots
1 cup sliced celery
½ 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)
⅛ 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.