Thursday Blog

Uninspired to cook or get take out - HECK - I don't even want to go out for dinner. Do you know this head space? The dinner hour approaches and the hard working hungry folks are hungry.

Ahhhh .... frozen Mac and Cheese? No, I can't. Although I have in the past served The Beecher's frozen Mac and Cheese. Made here in Seattle with penne pasta and Beecher's cheeses, this is one expensive and delicious quick dish. Served up with steamed broccoli carrots or other vegetables, it's a fine dinner. Or include it as a side to fish, or a nice hot out-of-the oven garbanzo bean loaf.

The old garbanzo bean loaf.

A "Goodness Shows Deli" recipe from the early 80's, another Terry Inzerillo invention. I've got it here, makes two loafs. It goes a long way...you can make a sandwich out of it...you can freeze a loaf.


2 chopped onions
4 stalks celery, chopped
2 grated carrots

Saute the vegetables in olive oil until soft, pour into a bowl large enough to add all the other ingredients

and add

1 1/2 teaspoons of thyme
1 1/2 teaspoons of coriander
1 teaspoon salt
1 bunch of chopped parsley

5 cups of cooked garbanzo beans, pureed with 2 eggs
1 cup of sesame meal
6 tablespoons of tamari

4 cups bread crumbs

Mix it together (add water if the mixture is too stiff) and form a loaf in a greased bread pan.

Bake at 350 for 30 minutes, or until shrinking from sides of pan and nicely brown.

It's tasty and healthy. I made it for a river trip once, without the eggs for the vegans (added more tahini) and it was a big hit.

Back to my dinner dilemma..the grill, cook something on the grill with a salad and bread. Easy.

Back to the garbanzo bean loaf....I am wearing my new Missoula Community Coop tee shirt. Yes there is a new coop in Missoula, member driven. It is based on the Park Slope Food Coop model, a 35 year old food cooperative in Brooklyn, New York, where all members work and only members can shop - in exchange for a 20-40% savings in groceries.

Great timing with our food costs soaring and incomes stalling.