Food Bank Cookbook

The Washington State Chef’s Association, including former Bremerton Foodline Board member Chef Chris Plemmons, have published a cookbook aimed at helping food bank clients to cook healthy and delicious meals using food typically available at food banks. The cookbooks were donated to our agency and food banks across Western Washington by the Washington State Chef’s Association.

These cookbooks will be on sale while supplies last at BFL for $1.00 for registered clients and $5.95 for the general public. All proceeds go to the Bremerton Foodline. If you would like to purchase a cookbook, please send $5.95 + $3.00 to cover the cost of shipping to:

Bremerton Foodline – Cookbooks
P.O. Box 824
Bremerton, WA 98337

Selected recipes from the book will be posted here:.

Rolled Oat and Bean Meatballs

Yield: 20-24 meatballs

Ingredients:

1 teaspoon oil

1 medium onion, finely chopped

1 teaspoon garlic powder

1 teaspoon ground cumin

1 16 oz. can refried beans

1 cup oatmeal/rolled oats—previously blanched

1 cup finely minced bagel crumbs

Salt and pepper to taste

Directions:

Heat oil in skillet until hot. Add onion and sauté until soft. Season with garlic and cumin. Add refried beans to combine. Remove from heat. To blanch oatmeal, bring a pan of water to boil (approx. 3 cups). Add oatmeal, cook for 10 seconds, then drain and cool. Add oatmeal to bean mixture and combine. Add enough bagel crumbs to bind mixture. Season with salt and pepper. Form into meatballs by rolling with your hands. Place on a greased cookie sheet and bake at 350 degrees for 18-20 minutes. Serve with garlic tomato sauce.