Pam Anderson's Blog, page 49

Really Simple, Really Delicious Bean Burgers

Really Simple, Really Delicious Bean Burgers Makes 6 burgers 2 cans (15. 5-ounces each) black, white, or pinto beans or black-eyed peas, drained, liquid reserved, 1 can left whole, 1 can fork-mashed 1 cup dry breadcrumbs 2 large eggs, lightly beaten 1 teaspoon coarsely ground pepper 1/2 teaspoon garlic powder 1/2 cup mayonnaise 1 tablespoon

Brad Farmerie's Edamame, Feta, & Sundried Tomato Salad

Brad Farmerie's Edamame, Feta, & Sundried Tomato Salad Serves 4-6 1/4 cup extra virgin olive oil 1 tablespoon Dijon mustard Juice and finely grated zest of 2 lemons 2 tablespoons white wine vinegar 1 tablespoon pickled pepper juice 2 teaspoons tahini 1 teaspoon salt 3 cups (about 1 pound) frozen, shelled edameme, thawed 1 cup

S + P = Talent

What do two racing horses, a handsome chef, and edamame salad have in common? First the horses. Saxon (the larger horse on the left) and Parole (the little guy on the right) belonged to Pierre Lorillard IV whose grandfather founded P. Lorillard and Company the oldest continuously operating tobacco company in the US—think Newports. If[image error]

Tortilla Soup: The New Ramen

In the past when I've needed a quick soup, I've often turned to ramen noodles (subbing chicken broth for the flavoring packet and water). I've got a new favorite now, and it's just about as simple. Tortilla soup makes a fun and healthy (if you don't overdo the toppings) one-dish weeknight supper. I've made a

Quick Chicken Tortilla Soup

Quick Tortilla Soup Serves 6 to 8 Top soup with any or all of the following: grated pepper Jack cheese, diced avocados, light sour cream, chopped fresh cilantro, hot red pepper sauce. 1 pound (2 large) boneless chicken breasts, halved cross-wise to form two thin cutlets 1 1/2 tablespoons olive oil, separated 1/2 teaspoon salt[image error]

A Real Grown-Up Dinner Party

I think my fiance Anthony and I went to our first real grown-up dinner party last night. Sure, we've been over to friends' houses for dinner and we've hosted quite a few get-togethers at our place. But this was the first time we've be invited to someone's house (who we don't know that well) to

Roasted Sugar Pumpkins with Cheese "Fondue"

Roasted Sugar Pumpkins with "Cheese Fondue" This recipe is adapted from Gourmet magazine. Serves 6 to 8 3/4 of a 15-inch baguette, cut into 1/2-inch slices 3 (2-pound) sugar pumpkins Salt and ground black pepper 1 1/2 cups heavy cream 1 cup chicken or vegetable broth 1/2 teaspoon grated nutmeg 2 cups each: coarsely grated

Galettes and a Giveway! (WINNER ANNOUNCED)

Update:  Congratulations, Cathy, the winner of this giveaway!  Cathy told us it was a challenge to write just one favorite pie, but decided on "coconut cream, when it's not French Silk Chocolate:)" Exactly one week from today—October 25—Cook without a Book: Meatless Meals is officially available. We're celebrating its publication (and Meatless Mondays) today and

Galettes and a Giveway!

Exactly one week from today—October 25—Cook without a Book: Meatless Meals is officially available. We're celebrating its publication (and Meatless Mondays) today and next week with a giveaway and a recipe. It wasn't hard to decide this week's recipe. On Saturday I attended Pie Party Live, a gathering of a scant one hundred food bloggers

Butternut Squash and Cabbage Galette

Butternut Squash and Cabbage Galette Serves 6 3 cups cabbage quartered, cored and sliced 1/2-inch thick 3 cups butternut squash peeled, seeded, and sliced 1/2-inch thick 1 large red onion, halved and sliced 1/2-inch thick 2 tablespoons olive oil 1 teaspoon dried thyme leaves Salt and ground black pepper 1 9-inch piecrust from a 14.1-ounce[image error]