cookbook

Recipes for a Revolution

Friends, I’ve been keeping a pretty big secret from you. It’s a good one, though, and now that I’ve finally going to spill, I don’t think you’ll mind too much.

This summer, I’ve been writing a cookbook.

Correction. This summer, I’ve been procrastinating, suffering from writer’s block, stressing, furiously writing, recipe testing, mumbling to myself, and taking up the booths at Bardo Coffee for literally entire days–the result of which is a cookbook.

Recipes for a Revolution: A Practical Guide to the Care and Feeding of Activists, is part cookbook, part pep talk, for those of us who have heard the call to speak up and to act up– on behalf of equality, the protection of human rights, the protection of the environment, better education, better healthcare, a better food system, and to stand in the way of those who may be threatening those things. But, it’s not a book on how to be an activist. Rather, it’s a guide for activists who find themselves trying to juggle work, school, family, and the important work they do for the causes they believe in.

So many times, we find ourselves giving all our energy to everyone else, and not saving any time to care for ourselves.  As we set aside our own needs for healthful, nourishing food; for time to recharge; for the simple act of staying hydrated, we become more run down, more tired, maybe even sicker. This book serves as a gentle reminder that we must prioritize our physical, mental, and emotional well-being if we are to stay strong as activists and advocates for the issues that are important to us.

Recipes for a Revolution contains over 50 recipes, all carefully designed and chosen to provide an approachable, accessible, practical way to set ourselves up for success as we do this work of resisting. Whether you’ve only just heard the call to act, or your activism is much more developed, I believe this book can serve as a reference, a check-in with yourself, to help get your kitchen calibrated with that activism.

RFAR is available for pre-order in Kindle format for $13.99. If you buy now, it will automatically be delivered to your Kindle device when it releases on September 20th If you don’t have a Kindle, you can still read it by downloading the free Kindle app to your phone or tablet, or reading it on your desktop through Amazon. However, I will have a .pdf version available for purchase, as well. You can pre-order now, and receive it the same day it releases for Kindle.

To pre-order the Kindle version, Just click here!

To pre-order the .pdf version, please e-mail gonnacookthat@gmail.com with “Cookbook Purchase Request” in the subject line, and I will send you a pre-order payment link through PayPal.

For those of you wondering, I will be creating a funding page to help cover the cost of generating a paperback version of the book later this year.  If you’re like me, cookbooks are just a thing you want to be able to hold in your hands, make notes in the margins, and keep close-by in the kitchen. Self-publishing a printed version of a book can be expensive, but it’s something I definitely want to make happen.

Thank you, so much, for your support!

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Yay Sportsballs!

So, just in case you weren’t aware, I live in Denver, home of the Denver Broncos. I’m not a crazed fanatic about the team, or really, any team, but I mention this fact because some of you might be interested in one of the NFL teams which, along with the Broncos, will be participating in play-off games this weekend. Or, maybe you’re like me, and you really just pay attention to professional sports because watching them at home (yours or someone else’s) involves making or eating snacks.

I actually work at Sports Authority Field, where the Broncos will be playing the Colts on Sunday. I work for the catering company that cooks and serves the food to the folks in the suites for all home games, so I don’t really get to see much of what’s going on on the field. I’m typically very busy in a pantry somewhere helping to push out the food we’ve been cooking all week. However, if I were going to host or attend a watch party, these Chipotle Meatballs would be on the menu.

The original recipe comes from this book:

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It’s a great little book full of interesting recipes using authentic Mexican ingredients and cooking methods. My favorite chapter is the soup chapter, but the photos next to every recipe have been good enticement to want to make them. Details at the end of this post on how you can make this cookbook part of your collection. But first, we cook!

I’ve simplified the recipe I’m giving you here because I had limited time to cook, like many of you, and used a few shortcuts. The recipe in the book walks you through a few extra steps using more authentic ingredients for an entree version, but it’s still very approachable, as are all the recipes in the book. I took my batch of meatballs to a Rose Bowl party and they were a HUGE hit. I am pretty sure these would work just great in a slow cooker, too, if you wanted to make sure they stayed warm through the whole game. That is, if they last that long. Mine didn’t.

Equipment:

large pot
skillet
mixing bowl
knife and cutting board
spoon for stirring
tongs or a spatula for turning the meatballs (or just use the same spoon, like I did, because  have I mentioned how much I hate washing dishes?)

Ingredients:
1 tablespoon vegetable oil
1 can of chipotles in adobo sauce
2 28 oz cans crushed tomatoes
1 small onion, finely chopped, then divide in half
1 garlic clove, peeled and smashed, but kept whole
1 bay leaf
1 sprig of thyme (or a small pinch of dried thyme, if that’s what you have)
1 lb lean ground pork
1 lb lean ground beef
1 garlic clove, minced
1 egg
salt and pepper to taste

For the sauce:
Heat the oil in the pot on medium-low heat. Add 1/2 of the chopped onion and cook until just softened. Add the smashed garlic clove and cook until it just starts to become fragrant. Add both cans of crushed tomatoes and stir well. Add 2-3 whole chipotles (depending on how spicy you want your sauce to be) and about a tablespoon of the adobo sauce to the tomatoes, along with the thyme and bay leaf. Allow the sauce to simmer on low while you cook the meatballs.

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For the meatballs:

First of all, let me just say that I am not sure what kind of sorcery people use to keep their meatballs pretty and round when they cook them in a pan. If you know the magic, I applaud you. I have not mastered it, so please forgive the less than attractive shot of meatballs cooking. They taste delicious, and that’s how I forgive myself for not knowing how to make them pretty.

Anyhoo…

Combine the other half of the chopped onion, the minced garlic, the pork, and the ground beef in a mixing bowl. Add the egg, plus a generous pinch each of salt and pepper, and mix well. I’m not a huge fan of touching raw meat, but I think this is one of those times when you just want to get in there and mix with your hands. Use rubber gloves, if you want, but your hands are definitely the best tools you have for this particular step.

Form the mixture into umm… the book recipe says “chestnut sized” balls. Mine were somewhere between a large marble and a ping pong ball. I couldn’t remember exactly how big a chestnut is, so I just made meatball sized looking meatballs.

Brown the meatballs in a pan until they’re just cooked through. You’ll need to cook them in batches so as not to crowd the pan.

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As each batch is done, just add them to the sauce you have simmering over there.

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When all the meatballs are browned and in the sauce, bring it to a boil for about a minute, and then let the whole thing simmer on low for at least 20 minutes (but as long as 35 or 40), stirring occasionally.

And that’s that! You could serve this as the book suggests, as an entree over rice, or just bring them to the party as they are… maybe with some little rolls or slider buns or mini-tortillas. Both the sauce and the meatballs are so full of flavor, they don’t really need much garnish.

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And now, for the giveaway details. All you need to do to enter is answer this question:

What is your biggest recipe/cookbook pet peeve?

Mine is when the ingredients list includes a lot of specialty items that are expensive or difficult to source.

Leave your answer in the comments section to be entered. I’ll draw the winner next Wednesday, January 14th.

This giveaway is not sponsored by or affiliated with the authors or the publisher, Barnes & Noble New York. Winner will be notified on the I’m Gonna Cook That Facebook page, on the I’m Gonna Cook That Twitter account, and of course, here on the blog. The winner will have 3 days to respond or the prize is forfeit. Please allow 6-8 weeks for delivery.