If you were invited to close your eyes and think for a moment of the food that comforted you and delighted your palate when you were growing up, what foods would you picture in your mind’s eye?
No doubt if we polled 100 people, we’d find that many different food choices!
My mother made a special meal when I was a little girl that comforts me to this day. Whenever she made a beef roast, she would morph the leftover meat into ground meat sandwich filling, roast beef hash and my all time favorite: beef pot pie.
I still remember seeing the bubbly creation coming out of the oven. Mom would bring it to the table with a dramatic flourish, proud that her crust turned out well and eager to feed us some of her creativity. The filling of those pies would be delectable: potatoes, carrots, onions, peas, and all that rich brown gravy! Oh, it was so delish!
We fell heir to a sackful of commercial pot pies. I had not eaten one for years but I remembered thinking they were a good, filling quick meal back in the day.
WELL! That was then and last night’s dinner was a DISASTER. I baked the little pies, thinking they were enough for a child but not enough for a hard working man, like The Normanator. Alas, I was right. I cut open the nicely browned crust and was mortified to find meat that I mistook for RUBBER and ONE LONELY PEA. No potatoes, no carrots, just ONE LONELY PEA. To be fair, I must admit that the gravy was luscious and the crust was flaky and tasted good. But it was no meal.
In today’s economy we need to figure out ways of feeding our family good, nourishing meals that will fill their tummies, contribute to their vibrant good health and taste good. Meals make memories!
This is how we can create a low cost pot pie without pricey beef roast:
Using commercial, ready made pie crust (Yes, I know. But you are BUSY and HUNGRY. A shortcut is certainly allowed!) put the bottom crust into the pan and fill the pie shell with browned ground beef, and any leftover veggie you find in the fridge: potatoes, onions, carrots, peas, and brown gravy. Put the top crust over the whole works. Place it onto a baking pan and bake it at 375 degrees until you like the color of the crust.
While the pie bakes, you can assemble a fresh salad of greens, celery, whatever you have on hand. Dress it up with some mayo, milk, a spoonful of sugar and a splash of vinegar.
When your home made pot pie comes out of the oven, you can bring it to your dinner table and cut it into wedges.
If you are using food stamps, shopping in a food pantry, or using food commodities, this is a meal you can easily manage. We hope you have signed up for the Cooking Tips we have for you on Food Stamps Cooking Club . Please don’t be afraid to pass the word about this blog amongst your sphere of influence. Times are tough; we all need to help one another the best ways we know how.
One guy who is helping others to understand the plight of food stamps users is Sean Callebs from www.CNN.com . He appears on American Morning on CNN and he has a blog about Living on Food Stamps. Check him out: Living On Food Stamps .
We welcome your comments. Send your food ideas to foodstampscookingclub@gmail.com and post your comments here, as well. We are serious about helping you manage your food budgets and be vitally healthy!
Connie Baum
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