Cooking in the West

It is Dr. Seuss's birthday this week, and it is celebrated as a major holiday in elementary schools across the nation. Though there are those who accuse him of being racist and sexist and every other "ist" there is, he was an amazing writer whose books have taught simple lessons to at least four generations of children. His simple rhymes contained powerful messages, so I decided to honor this great children's author with a poem that I really hope carries a palatable message to consumers and those in the beef industry. Consumers need and want and deserve to know what is in their food and where their food comes from!

Tainted Beef and Fake Meat

--by Dr. Seussan Metcalf

I am Pam.

A consumer I am.

I want to know where meat comes from.

I demand to know—I am not dumb!

My fruits and vegetables have an origin label!

Then why not the beef I put upon my table?

Since Congress eliminated COOL for meat,

I have no confidence in the meats I eat.

I do not trust Ag Secretary Sonny Perdue.

I do not think you should trust him too.

Would you like tainted beef from Brazil?

Do you want to experience foodborne ill?

Or would you prefer beef from Nambia?

As for me, I want my beef from Montana!

Would you like salmonella in your steak?

How many mistakes can Sonny make?

I do not like soy bean protein concentrate.

Beyond and Impossible Burgers do I hate!

I will not eat titanium dioxide or propylene glycol.

I will not eat those chemicals in fake meat at all!

I am a consumer with no one on my side.

Do I eat a burger loaded with slug pesticide?

Or an imported steak ticking like a time bomb?

Is there no hope for this grocery shopping mom?

Please put labels on all of our meat.

Please assure us good food to eat.

Tell everyone Country Of Origin Labeling is the way.

I want beef born, raised, and processed in the USA!

Of course I have beef recipes this week. These recipes are courtesy of the Montana Beef Council., which is a great source for beef recipes and ideas. I encourage the Council to listen to consumers and beef producers who are required to pay check-off dollars to work to demand the reinstatement of COOL for pork, turkey, and beef. The beef industry is under seige, and we need every beef affiliated organization to get behind reinstating COOL!

Baked Italian Meatballs

1 pound ground beef

1/4 C. seasoned dry bread crumbs

1 egg

2 T. water

1 t. minced garlic

1/2 t. salt

1/8 t. pepper

Heat oven to 400 degrees. Mix all ingredients thoroughly but lightly in a bowl. Shape into 12 two-inch meatballs. Place on a broiler pan rack sprayed with cooking spray and bake in the oven for 24 to 27 minutes to an internal temperature of 160 degrees. Serve with sauce over pasta or with sauce in a crusty bread.

Cowboy Beef Stew

2.5 lbs. beef stew meat, cut into 1 inch pieces

12 to 14 oz. pkg. dried bean soup mix with seasoning packet (not quick cooking)

2 cans diced tomatoes with green peppers and onion

2 T. vegetable oil

1 can beef broth

3 C. frozen diced or hash-brown potatoes (optional)

Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet. Coat stew meat with seasoning from packet. Heat oil and brown stew meat. Pour off drippings. In stock pot, add browned beef, drained beans, tomatoes, and beef broth. Bring to a boil. Reduce heat, cover tightly, and simmer for 1 3/4 to 2 1/4 hours until beef is fork tender and beans are soft. If you wish to add potatoes, stir them in, bring to a boil, and then reduce heat to simmer uncovered for 5 to 7 minutes until potatoes are tender, stirring occasionally. Season with salt and pepper as desired.

Beef and Asparagus Pasta Toss

1 lb. ground beef

3 C. uncooked bow tie pasta

1 lb. fresh asparagus, cut into 1 inch pieces

1 T. olive oil

1/4 C. minced shallots

1 T. minced garlic

salt and pepper

Cook pasta in salted boiling water for ten minutes or until almost tender. Add asparagus. Continue cooking 3 to 4 minutes or until pasta and asparagus are tender. Drain well. Meanwhile, brown burger in a skillet and pour off drippings. Heat oil in a skillet and add shallots and garlic. Cook 3 to 4 minutes until tender, stirring frequently. Remove from heat and add beef. Toss to mix. Season as desired. Combine beef mixture with pasta and asparagus in a large bowl. Toss well and sprinkle with Parmesan if desired.