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GonzBanzos Chickpea Burgers

Recipe and photo courtesy of Marcelo for the Young Cooks Recipe Challenge.

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Course entree

Servings 8 servings

Ingredients

2 cups garbanzo beans (chickpeas), rinsed and drained
2 cups frozen mixed vegetables
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried basil
1 tsp smoked paprika
1 tsp ground black pepper
1-1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp ground cayenne pepper (optional)
1 tbsp ketchup
1 tbsp grapeseed oil or olive oil plus 1 tbsp for pan
1-1/2 cups water
2 eggs
2 cups Italian-style bread crumbs
4 cups cabbage, shredded

Instructions

Wash hands with soap and water.
Place frozen vegetables in a microwave-safe bowl and cook on high for 2 minutes. The vegetables may still be partially frozen. They will be cooked completely in the finished chickpea burgers.
In a blender or food processor, add vegetables, garbanzo beans, seasonings, ketchup, and oil. Pulse five to six times to mix.
Add the water and blend until smooth.
Pour mixture into a large bowl. Add bread crumbs and eggs.
Wash hands with soap and water after handling raw eggs.
Stir until thoroughly combined.
In a large pan over medium heat, add the oil. Drop the mixture by large spoonfuls into the pan and flatten slightly.
Cook the patties on one side for two minutes.
Turn patties over and cook until internal temperature reaches 160 °F on a food thermometer.
If using a whole cabbage, scrub it with a clean vegetable brush under running water before shredding.
Serve the garbanzo bean burgers over shredded cabbage.
Suggested toppings: Greek yogurt, light sour cream, or aioli mustard.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3 to 4 days.

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Safe Recipe Style Guide Video Content

Safe Recipe Style Guide for Video Content Creators

Take your recipe videos to the next level!

Multiple studies show that when people follow recipes that include basic food safety instructions, they significantly increase food safety behaviors¹.

For example, handwashing is one of the most effective ways to prevent the spread of germs. Studies^2,3 have shown that handwashing can prevent 1 in 3 diarrhea-related illnesses and 1 in 5 respiratory infections.

Recipe videos that include food safety prompts will help prevent food poisoning! Food poisoning disproportionately affects young children and people who are at higher risk of foodborne illness. That might be a young child, an elderly person, a pregnant family member or a loved one with a chronic underlying health condition, like diabetes.

The Safe Recipe Style Guide takes you through the steps needed to add food safety prompts to written recipes. Use this handy guide to add those food safety steps into recipe videos.

Here you can find a library of food safety stock images and videos to include in your recipes. Below are examples of how to use the images with the guide.

Safe Recipe Style Guide

These are the safety prompts from the Safe Recipe style guide that should be included in both written recipes and videos.

Written Food Safety Prompt

Temperature:

Cook until internal temperature reaches XX (fill in the blank and include chart with specific foods) on food thermometer.

Video Example

Hand Washing:

Wash hands with soap and water. (Include this at beginning of recipe and after each touch of raw meats, poultry, seafood or eggs.)

Cross Contamination:

Wash (insert cutting board, counter, utensil, serving plate) after touching raw meats, poultry, seafood or eggs.

Do not reuse marinades used on raw foods.

Do not rinse raw poultry or meat.

Produce:

Gently rub produce under cold running water.

Scrub firm produce with a clean vegetable brush under running water.

Baking:

Do not eat raw dough or batter.

Looking for stock footage? Click here to see the list of downloadable video clips and images you can use!

Steps to creating your own Safe Recipes on video

These safety prompts from the Safe Recipe Style Guide should be included in both written and video recipes.

Here we provide guidance on using a combination of hands-and-pans video clips AND on-screen text to create a video that meets the standard of the Safe Recipe Style Guide (saferecipeguide.org).

Before you begin:

Review your written recipe and add the food safety instructions above.
When creating a video script or outline, be sure to include a list of the necessary food safety steps and when you’ll shoot them.

On the day of recording:

Before you begin cooking, check the Food Safety Image Library for free stock photos or video clips you can edit into your video.
If you prefer to use your own video or stock images, record:
- Handwashing. This will need to be added at the beginning of the recipe and again after handling raw meat, poultry, seafood or eggs
- Produce rinsing (include using the vegetable brush, when appropriate)
- Washing the cutting board and knives
While you’re preparing the recipe, record:
- Using the food thermometer
- Disposal of marinades used for raw meats, poultry or seafood

During editing:

Edit your food safety shots into the appropriate points of your video, using your recipe and script as a guide.
Add text for clarification:
- Cook until internal temperature reads ___°F (link to temperature chart)
- Wash hands with soap and water after handing raw meat, poultry, seafood or eggs
- Do not rinse raw poultry or meat

When you post:

Be sure to include the updated written recipe with food safety prompts.
When posting on social, tag us on Instagram @safe.recipes!

ProTip: You will be more efficient when you use stock footage of handwashing with soap and water; rinsing produce; and washing knives/cutting boards that can be used in all of your cooking videos. Click here for an example of what a video with food safety steps looks like.

Thank you to everyone who helped in the development of the Food Safety Style Guide for Video Creators and the Food Safety Image Library!

Alex Connett, Foodist Films

Shauna C. Henley, PhD, University of Maryland & PFSE Board of Directors

Lynn James, MS, RDN, LDN, Pennsylvania State University Extension

Annette Lawler, MS, CFCS, CNWE, Purdue University Extension

Sharon McDonald, MEd, RD, LDN, University of Pennsylvania Extension

Jennifer J. Quinlan, PhD, Drexel University & PFSE Board of Directors

Raeanne Sarazen, Food & Nutrition Communicator, MA, RD

Kathy Savoie, MS, RD., University of Maine Cooperative Extension

Wenqing Xu, PhD, Louisiana State University AgExtension

References:

Journal of Food Protection 2016 Aug, 79(8):1436-9, Recipe Modification Improves Food Safety Practices during Cooking of Poultry. Maughan C, Godwin S, Chambers D, Chambers E IV.
Ejemot RI, Ehiri JE, Meremikwu MM, Critchley JA. Hand washing for preventing diarrhoea. Cochrane Database Syst Rev. 2008;1:CD004265.
Rabie T and Curtis V. Handwashing and risk of respiratory infections: a quantitative systematic review.Trop Med Int Health. 2006 Mar;11(3):258-67.

What’s Your Food Safety Game Plan?

January 31, 2022

By Shawnte Loeri, Communications Associate, PFSE

It’s time for the big game! Millions of families will gather to watch the biggest sporting event of the year. And where there’s a Super Bowl viewing party, there’s also plenty of food!

Don’t invite germs to the party. Follow these food safety rules from our game-winning playbook:

Lead a good warm-up

Every safe meal begins with proper handwashing! You and your kitchen teammates should wash your hands for 20 seconds with soap and water. Also make sure your equipment — countertops, dishware and utensils — are washed and sanitized before using them to prepare, warm, cook or serve any foods.

Keep up the defense

Harmful bacteria can make you and your teammates sick. Don’t allow cross-contamination to ruin your gathering! Wash your hands after handling raw meat, flour and eggs. Keep all raw meat and poultry away from ready-to-eat foods and fresh produce while preparing and mixing items.

Avoid a false start

Make sure food items are properly cooked and heated to kill harmful bacteria that may try to tackle your guests. Use a food thermometer to ensure that all meat, poultry, and other cooked food items have been cooked to a safe internal temperature. Reheat previously cooked foods to a safe internal temperature of 165 °F before serving.

Here are the recommended internal temperatures for some Super Bowl party favorites: burgers and sliders – 160 °F; chicken wings – 165 °F; chili and other reheated foods – 165 °F. Bring sauces, soups and gravy to a boil when reheating.

Watch the clock

After kickoff, partygoers will be focused on the game — or patiently waiting until the halftime show. Don’t let the play clock run out on your party foods! We recommend putting foods out in batches to ensure they aren’t sitting out longer than the two-hour time limit.

Take a timeout

Before halftime, check your food with a food thermometer to make sure hot foods are still hot and cold foods are still cold. Ensure that you’re keeping crockpots with your buffalo chicken dip or spinach and artichoke dip on the “warm” or “low” setting. Use a cold source (such as a bowl of ice), underneath cold foods, and check them throughout the party to make sure dips and cheeses are still cold.

Stop the clock

Bacteria love temperatures between 40 °F and 140 °F, which is called the “danger zone.” Harmful bacteria will grow rapidly if they are in this temperature environment for more than two hours. After foods have been sitting at room temperature for two hours, you have three safe play options: 1) place foods in the refrigerator; 2) change the cold sources; or 3) throw away the foods.

Score a touchdown

The game is over! Whether you’re celebrating a win or mourning a loss, make sure to complete your post-game activities. Pack any leftovers in shallow containers and put them in the fridge or freezer immediately. When you’re reheating leftovers, make sure they reach 165 °F as measured by a food thermometer.

Your household will thank you for serving delicious food and watching their “blind side” when it comes to preventing food poisoning. You’ll be a food safety champion by following these tips at your Super Bowl gathering!

Adapted from USDA’s blog “Your Guide to Hosting a Penalty-Free Super Bowl Party”

Five Food Safety Resolutions for 2022

January 1, 2022

By Shawnte Loeri, Communications Associate, PFSE

Commit to Your Good Health This Year & Beyond

A resolution is a course of action that you have decided on and are determined to complete. For 2022, why not try making some food safety resolutions?

Reducing your household’s risk of food poisoning through proper hand hygiene, safe food handling, and food storage, will pay off with many benefits, including reducing risk of other bacterial or viral diseases.

Now is a great time to commit the entire family to consistent practice of food safety basics:

1. Every safe meal starts with clean hands.

Wash your hands with soap and water for 20 seconds before preparing food, and after handling raw meat, flour and eggs. Also, wash hands
after using the bathroom, changing diapers and handling pets. Proper hand hygiene will help ensure the health of you and your family.

2. Handle fresh produce like a pro!

Rinse all your fruits and veggies before eating them. Gently rub fresh fruits and veggies under cold running water just before eating, even if you plan to cut or peel them. Scrub firm-skinned produce with a clean vegetable brush under running water. Bacteria can spread from the outside to the inside during cutting or peeling.

3. Buy (and use) a food thermometer.

Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to measure the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is safe to eat.

4. Store food in the fridge safely.

Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Keep a constant refrigerator temperature of 40 °F or below on an appliance thermometer to keep foods safe to eat. Do not over-stuff the fridge and clean it out regularly. Eat, freeze or throw away leftovers within 3 to 4 days.

5. Teach others how to handle food safely.

People with a higher risk of food poisoning include children younger than 5 years, pregnant women, people with weakened immune systems, and adults aged 65 and older. Share these safe food handling tips, recipes with food safety steps, and kids’ activities with your family, friends and coworkers. Post the graphic below on social media to spread the word!

For this new year — and beyond — make a renewed commitment to home food safety and hand hygiene to protect your family’s health and the health of your community.

Good health is always a great goal!

Sausage & White Bean Stew with Spinach

Recipe and photo courtesy of HowtoBurnWater.com

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Course entree

Servings 4 servings

Ingredients

1 tbsp extra-virgin olive oil
1 14-oz kielbasa, sliced (or other smoked sausage or plant based substitute)
3 medium carrots, cut into medium pieces
2 stalks celery, cut into medium pieces
1 onion, cut into medium pieces
2 cloves garlic, thinly sliced
1 tsp salt
1/4 tsp red pepper flakes
1 tsp dried sage
1 tsp dried thyme
2 cans cannellini or navy beans (or other white beans), rinsed and drained
4 cups low-sodium chicken stock or broth
1 tbsp apple cider vinegar or white wine vinegar
1 9-oz bag fresh, baby spinach
1 cup grated parmesan cheese, for serving

Instructions

Wash hands with soap and water.
Scrub the carrots, celery, onions and garlic with a clean vegetable brush under running water. Gently rub spinach under cold running water. Dry with a clean towel. Cut the vegetables and set aside.
Slice the kielbasa on an angle, about ¼-inch thick. Wash hands with soap and water after handling the sausage.
Wash your cutting board and knife.
In a large stockpot over medium heat, add the olive oil and kielbasa. Wash cutting board, counters and utensils after handling the sausage. Wash hands with soap and water.
Brown the kielbasa on both sides, and set aside.
To the pot, add the carrots, celery and onions and cook until the vegetables begin to soften and the onions are translucent, about 5 to 7 minutes.
Add the garlic and cook for 1 minute.
Add the salt, red pepper flakes, sage and thyme, and stir to combine.
Take ½ can of the white beans and set aside. Add the remainder of the white beans to the pot. With the remaining ½ can of beans, mash them with a fork or potato masher. Then add them to the pot and stir. Mashing the beans helps to thicken the stew.
Next, add the chicken stock. Raise the heat to high and bring to a boil. Once the stew is boiling, lower the heat to medium-low and add the kielbasa. Allow the mixture to simmer about 10 to 15 minutes to thicken.
Cook the kielbasa until internal temperature reaches 160 °F on a food thermometer.
Add the vinegar and stir. Finally, stir in the spinach. Cook the stew until it reaches 165 °F on a food thermometer before serving.
Transfer stew to serving bowls and top with grated Parmesan cheese.
Reheat leftovers to 165 °F on a food thermometer before serving.

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