Archive for March, 2010

Food Stamps Cooking Club: What About Dinner?

March 31st, 2010

 

It's that time of year...spring...but you still have to EAT DINNER!

 

Your humble blogger is so easily amused.  Today I stumbled onto a great way to stretch a vegetable in order to save LOADS of money and amp up the nutrition factor!

Here’s the 411:  I had a small package of zucchini that had not been peeled, so the bright green color was very prominent.  That’s hard to disguise in mashed potatoes or sweet tater casserole so I had to come up with another solution for using that zucchini.  Voila!  I was happy to find a package of frozen spinach!  I emptied both containers into my favorite skillet and cranked up the heat.  I added salt and pepper and a touch of chicken broth.  I made a well in the center for the liquid and added a slurry of cornstarch, more broth, and milk.  The proportions were about 2 tablespoons of cornstarch, 2 tablespoons of broth, and a cup of milk.  It cooked and bubbled and smelled divine.  When the veggies were cooked I added just a touch of nutmeg to finish the dish.  We pretended it was gravy and poured it over boiled potatoes.  It made great partners for the pork medallions I had seared and braised.  There was still room on our plates for a carrot/pineapple/raisin salad.  Oh, so good…

You are very probably planning a major meal for this coming weekend, or maybe you are planning a dish to take to a major dinner event.  That’s fine, but you still have to eat dinner on Wednesday and Thursday…we hope you find today’s menu idea useful for your own family.

A few days ago we shared a bean dish.  Oh, MY, but that was a tasty treat!  We are also planning to put this on our back burner soon:

THREE BEAN CHILI

3  15 oz cans beans such as red, black, Northern

1  16 oz jar salsa (if you have your own home made, SUPER)

1  28 oz can crushed tomatoes

1  teaspoon ground cumin

1  teaspoon chili powder

In a large saucepan, combine all the ingredients plus 2 – 3 cups of water (OR BROTH).  Bring to boil.  Reduce heat and simmer for  10 – 30 minutes or longer.  Top with shredded cheese.

This is a great idea for those end of the month meals that find you scrounging for meat in a mostly empty freezer compartment.  Also, you could amp up the protein by adding in 1/4 cup or so of brown rice and an extra cup of water.

Here’s hoping you have been able to play in the dirt by getting your garden spot ready or planting a posy in a pot to be set outside.  The weather seems to affect our mood, doesn’t it?

We hope the Food Stamps Cooking Club affects your mood, too!  It is our hope that you are encouraged and inspired by our little messages.

We cater to users of WIC, SNAP, Angel Food Ministries, and people who eat food pantry food and food commodities.  We even call out to those who have Farmers Markets Coupons but we also want to appeal to those who pinch  every penny of the food dollar.  We hope to gain favor with those who love to cook and those who hate to cook. We want your life to be fun and flavorful and filled with joy!

Hearing from you will make our day: foodstampscookingclub@gmail.com

We also shamelessly beg for your comments on this page!  grin

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Holey Easter Eggs, Batman!

March 30th, 2010

Holey Striped Easter Eggs, Batman! What kind o hens or bunnies lay THESE beauties?

HOLEY Easter eggs?  STRIPED Easter eggs?  Hm…wonder if they leak?  grin

We are well into Holy Week and not much has been said about the foods that are traditional in the Christian homes around the world.  Well, maybe that’s partly because our readership also includes some Jewish people who love Mother Connie enough to tolerate her mentions of bacon or ham.  And it’s partly because Mother Connie’s followers on Twitter come from every religious persuasion.  Thanks to you all.

One of our faithful Club members reminded me this week that deviled eggs make a great take along for a funeral or pot luck meal.  And it’s true.  Set out a plate of deviled eggs and soon you have a clean plate to wash.  Deviled eggs are a budget friendly, nourishing  snack any time of the year.

How does your household manage with the process of coloring Easter eggs?  I remember what a ginormous big deal that was when I was a child.  Mom would line up the custard cups with the colors in them and fill them with boiling water and a touch of vinegar.  She always wondered aloud why we bothered; the eggs would get dropped and be rendered inedible anyway.

When our kids were little, we replayed the entire scenario as if it were a video tape and wondered aloud as the generation before us.

In those days, LONG AGO-grin-Easter baskets were just simple offerings with a touch of something sweet and maybe a special pair of socks or even a bonnet or cap.  It seems to your humble blogger that the candy bags have been greatly enlarged and held in much higher esteem; certainly there can be found a plethora of chocolates, along with  gooey and high calorie/low nutrition treats in abundance.

You may be users of food commodities or food pantry food.  You may have Angel Food Ministries food or WIC or SNAP provisions.  You may using Farmers Market Coupons or just be frugal and looking to save money.  In any case, we are interested in the foods you will be putting on your family’s Easter table and hope you will share.  Did I mention how we love comments and mail? Here is our contact info: foodstampscookingclub@gmail.com

We so appreciate you, dear Club members.  If you ever feel blue or unappreciated, just pop by here sometimes and remember how you contribute and how delighted we always are to hear from you.

Hoppy Easter!  Beware of any HOLEY eggs; they may have leaked!

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.


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Food Stamps Cooking Club: Ovens vs Ovens?

March 25th, 2010

 

Working with someone who loves you, using a conventional oven, will conjure up wonderful memories!

When the Lancaster County supplement arrives in our mailbox it is a good day.  Today?  Not so much.  The headline on the ‘Food and Fitness’ feature screamed, “Cooking Safely in the Microwave Oven.”  WHAT AN OXYMORON!

I understand you are busy.  I GET that you are tired and always in a hurry.  I completely know how it is to have forgotten to thaw meat for a meal and need it ASAP!

But here is the 411, kids:  There is no such thing as cooking safely in the microwave.  I don’t care how seldom you use the thing.  It makes no difference that you only use in on low power or that you only run it 60 seconds at a time.  IT IS NOT SAFE TO USE A MICROWAVE OVEN.  PERIOD.  Those are SOUND WAVES we are talking about.  Their job is to rearrange the molecular structure of the food.  This would be the food that God created, btw. After the structure is rearranged, the food is rendered sans nutrition.

I know.  I just rained on everyone’s parade.

But the facts are indisputable.  A microwave oven will literally fry a child’s brain inside his skull if that child is anywhere near the oven as it operates!  Furthermore, the food is void of nutrients after being nuked and not only is it of no value to the body-the food is now toxic!  This is not how you build healthy bodies!

We ditched ours years ago.

For those die hards who must have a nuclear device in their homes, at least I hope they have the decency to place  protective chips on the silly thing.  These chips will help to neutralize the harmful effects of the microwaves.

The redeeming feature of the publication I mentioned was their Apple Bean Bake, which sounded intriguing and delicious.  Of course, they offer the nuclear version, but we will stick with the StoveTop Method:

APPLE BEAN BAKE

1   16 oz can pork and beans, with the pork removed

2  golden delicious apples, cored and cubed (Like Gaia better?  Use what YOU prefer!)

2  tablespoons brown sugar

1/4 teaspoon cinnamon

Combine all ingredients in a 1 – 2 quart saucepan.  Simmer til the apples are tender.  Stir occasionally.

There is a note with this:  The source is The Bean Cookbook, Sept 2004; Northwest Beans Growers Assoc.  50072 East Lake Seven Road; Frazee, MN 65644.  Those Minnesotans know their beans!

So, if you are guarding your food budget with your life and you are using WIC or SNAP or Farmers Markets Coupons this may be of value to you.  Furthermore, if you are a devotee of Angel Food Ministries or you depend on food commodities or food pantry food this may help you put some variety and spice into your life.

We do hope we are of service to you.  You notes and comments encourage us far more than you know.  It’s not always easy, when life comes  at warp speed and you still need to provide something substantial for the people you mean to help…YOU CLUB MEMBERS always lift our spirits when you bring your friends to the “meetings” and send us your dear and thoughtful comments.  THANK YOU SO MUCH.  For the newbies we offer our mailing address: foodstampscookingclub@gmail.com

Before we end this session, you are reminded to scope out the link with the protective chips; your lives literally depend on it.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.



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Food Stamps Cooking Club: Looking for Bargains?

March 24th, 2010

 

 

Who of us isn't snooping around for a bargain?

Raise your hand if you love a bargain!

Some of the best things about any Wednesday newspaper are the sale circulars and the food section, with all those great ideas, bargain prices and recipes.  Today’s Lincoln Journal Star featured root veggies and even though it was close to breakfast, I was fantasizing about tonight’s dinner.

The recipe featured on the front page of the Food Section came from Deborah Madison, who wrote “What We Eat When We Eat Alone.”  I found that idea very interesting because my notion of what I might eat, were I alone, might be cold cereal or PB & J.  But that’s just me.

ROASTED ROOT VEGETABLES

Prep: 15 minutes * Cook: under an hour  * Serves 2

2 or 3 carrots, peeled, halved lengthwise and cut into chunks

1 russet potato or fingerlings, cut into chunks

1 onion, cut into thick wedges with root end intact

1 head garlic, cloves separated

1 turnip, peeled and cut into wedges

1 parsnip, peeled and cut into 2″ rounds, halved

2 tablespoons olive oil

1/2 teaspoon sea salt

Freshly ground pepper

SIDEBAR:  STOP!  There is no Food Police lurking in your kitchen.  If you do not have sea salt or a pepper grinder or olive oil, find a way to manage with whatever you DO have.  This  is food we are working with.  Be adaptable, particularly if you are watching every penny of your food budget.  If you have more than 2 mouths to feed, enlarge the recipe accordingly. And for heaven’s sake, have some fun with your food! END SIDEBAR.

Continuing:

Heat oven to 450 degrees.  Place vegetables in shallow baking dish or sheet pan in a single layer.  Drizzle with oil and sprinkle the salt and pepper over the top.

Roast, turning every 15 minutes until the vegetables are golden brown and tender when pierced with a knife.  This will take about 45 to 55 minutes.

Author Madison has these tips for cooking with root foods:

  • Cooking with leftovers is easy.  When baking sweet potatoes, make extra and refrigerate for later use.
  • Thyme makes a great herb to use with root veggies.  The earthy flavor grounds the roots’ sweetness
  • Winter turnips and rutabagas have tough skins; you should peel off 1/8″ before cooking them.
  • Parsnips roast more quickly than carrots, so if you cook those 2 together you can cut the parsnips into larger pieces.

If you are using WIC or SNAP or food commodities or food pantry food, we hope these ideas are useful for you.  Furthermore, if you avail yourselves of Farmers Markets Coupons or Angel Food Ministries or the Wednesday food section of the newspapers we hope you are benefited by the information on this blog as well as the occasional messages we broadcast.  Your mail indicates to us that you are pleased and that melts our hearts, for that is the whole mission for this project.

You may be interested to read The Healthy and Wealthy You or Mother Connie Sez if you like the Food Stamps Cooking Club.  We hope you remember to leave your comments and we hope you leave your name and email address so you get all the information we pass along.  We never mean to intrude; we only wish to inform and enlighten.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Quick Meals and Slow Cookers?

March 22nd, 2010

 

When you see these beauties popping up in your grocer's produce case, you can be sure Spring has arrived!

 

Asparagus is a favorite around our table.  It’s not the cheapest thing to buy but for a special Easter meal it might be worth the extra shekels.  You have to make those choices on your own, particularly if you, like us,  are watching your food dollars like hawks.

Time is always at a premium, too.  Some of you have let us know the various ways you Club members manage your food, your food costs, and your time-bless your dear and generous hearts-and today is no exception.  We have a lovely meal idea from one of our faithful and it will help you provide a family favorite while you save some time.  THAT is a winning combination!

Here is the straight skinny for an easy-do meal from Max and the Slow Cooker:

“Well, it’s not so quick, in fact it’s kind of slow, but it will do ALL the work for you during the day while you’re at work!  It’s a slow-cooker :) .

You can even start with frozen food (if it’s frozen into a shape that will fit into the cooking vessel of your slow-cooker, that is.  And if it’s a whole chicken, like for the recipe I’ve included, it should already be cleaned.)

Here’s one of my kids’ most requested recipes:

* Don’t worry, the name is not really the description!

Sticky Chicken

1 whole chicken, cavity emptied, rinsed and patted dry (a damp chicken is okay, but no puddles)
1/2 tsp. each: black pepper, garlic powder
1 tsp. each: white pepper, dried thyme, onion powder, cayenne
2 tsp paprika
UP to 4 tsp salt

Mix all the dry ingredients together.  Then rub the seasoning mixture all over the chicken, inside and out, in between the skin and the chicken meat (unless you’ve skinned your chicken), everywhere.  That’s it.  Put the chicken into the cooking vessel of the slow-cooker, and cover.

Cook on low up to 8 hours, or high for 4.  Or any combination like that — if I’m at home, I like to do an hour on high, then 6 on low.

This recipe is very forgiving.  If you don’t have a whole chicken, you can use chicken parts.  (But don’t use skinless, boneless breasts, they will be dry!  Use split breasts on-the-bone.  Cheaper, too.)  If you don’t like cayenne because it’s too spicy for kids, omit it.  If you love dill weed on your chicken like we do, add some in.  If you want to decrease the amount of salt or pepper, feel free to do so.

The chicken will be falling-off-the-bone tender.  It is delicious served over rice.

P.S. I have no idea why it’s called “sticky” because it isn’t!
Thanks, Max!  We appreciate the information and the idea. You personify the beauty of the Food Stamps Cooking Club!
YOU are welcome to send YOUR great ideas to foodstampscookingclub@gmail.com , too!  We love to hear from all of you.  You’ve been sharing us with those in your circle, too…we know this because we are sending out our occasional messages to more and more Club members!  YAY!

If you are happy with what you read here, you might also enjoy looking over The Healthy and Wealthy You or Mother Connie Sez. Those blogs have to do with health, mostly.  Sometimes Mother Connie rants and raves…If you are even remotely interested in adding another stream of income to your household you might appreciate Rapid Cash Review or Rapid Cash Marketing.

The primary function of this Food Stamps Cooking Club blog is to help those of you who are navigating the deep waters of managing food prep; especially those of you who are doing so with the help of SNAP or WIC; Angel Food Ministries or Farmers Markets Coupons.  You may be using Food Pantry Food or food commodities.  We all need all the help we can get and it helps us all when we help one another.  We surely hope we are making things better for you and yours by offering our recipes, tips, ideas and encouragement.
The FTC wants you to know there are links in this post.  Should these be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Cooking With Chicken?

March 18th, 2010

 

This unsuspecting hen will make fine Easter fare with a special touch!

The yummiest recipes just came in from Tawra Kellam and Living On a Dime.  I just had to share it.  If there are drool marks on the page, you’ll understand why…

“*APRICOT CHICKEN

1 lb. boneless, skinless chicken breast, cut into chunks
2 cloves of garlic, minced
1 Tbsp. oil, olive or vegetable
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 Tbsp. onion soup mix

Cook chicken in garlic and oil until brown. Place in an 8 inch baking dish. Combine everything else and pour over chicken. Bake uncovered at 375° for 25-30 minutes until juices run clear. Serve over rice.”


There is a side dish from Tawra to go with your Apricot Chicken entree.  Since asparagus is a big favorite in our household I’m sure this will find its way to our table:

“*GARLIC LIME ASPARAGUS

1 tsp. butter
1 Tbsp. olive oil
1 garlic clove, minced
1 medium shallot, minced*
1 bunch asparagus spears, trimmed
1/4 lime, squeezed (lemon juice works in a pinch)
Salt and pepper to taste

In a skillet, cook garlic and shallot in butter and oil for 1-2 minutes. Stir in asparagus and cook until tender, about 5-10 minutes. When ready to serve, squeeze lime juice on top. Then add salt and pepper.

*Shallots are small brown onions that are about 1-2 inches around. If you don’t have one then just use a couple of tablespoons of regular onion.”

Living On A Dime offers a plethora of great food ideas, menu plans and common sense notions for people who depend on frugality, SNAP or WIC or Angel Food Ministries.  There is also lots of help for those who use food commodities or food pantry items, as well as users of Farmers Markets Coupons.

If you are interested in health you might like to cruise over to Mother Connie Sez or The Healthy and Wealthy You.  If you are interested to learn about boosting your household income you might like to take a peek at Rapid Cash Review or Work At Home Freelancing.  We are shameless in requesting comments on every blog…grin…Oh, and we perpetually beg for messages at foodstampscookingclub@gmail.com !

Before we sign off we want to thank Tawra Kellam for her wonderful contribution to our lives, this blog and to those who benefit from her good help.

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: A Long Hiatus?

March 15th, 2010

While she has been drinking lots of tea, Mother Connie has NOT been having a Tea Party!

Life is just bound to happen.  Sometimes it takes place while we are busy making plans for it. Often it happens in the twinkling of an eye.

Life happened to Mother Connie, dear Club members.  All is well now but she artfully wounded her wrist while falling on her ample derriere.  SIDEBAR: Now you know just how talented she really is.  END SIDEBAR.  This event and the unfolding healing has cramped her typing style, to say the least, but she is bouncing back.  A long hiatus has come to an abrupt halt!  grin

Before we get to the subject of today’s post, Mother Connie wants to be sure every member understands how pleased and grateful she is for all the comments, supportive emails, incoming recipes, contributions of ideas and offers of assistance.  There is NO club like this club and you have all proved that by your dear and thoughtful gestures of kindness.  This club, you people, are each cause for great joy. THANK YOU.

During the Lenten Season our local Ministerial Association hosts a luncheon series.  Contributions raised go to help the community who have urgent needs.  These cheery and well attended events rotate from church to church and the ministers who give the devotional message are not from the host church.  EVERYONE gets involved in the meal prep, attendance, music and message.  It is truly a community event.

Most times there will be a choice of soup and sandwiches on the menu.  The idea is not to “one up” the other church groups but to offer a simple, hot, nourishing meal.  Sometimes the menu varies and this year we were treated to a dish that got me raving and asking for the recipe.  It is an easy, filling dish that costs very little to prepare.  I was able to learn how to make it:

CHICKEN AND DRESSING

from the Lenten Luncheon & the Lutheran Ladies

This is for a family of 4.  You can easily make more by doubling the amounts.

1 can of chicken or 2 large boneless breasts, cooked and chopped

1 box of stuffing mix-prepare according to pkge directions

1 can cream style corn (plain is ok if that’s all you have) Do NOT drain the corn

1 small onion, chopped

3 ribs celery, chopped

Combine all ingredients in a large bowl and spread into baking pan. Bake 25 minutes in a 350 degree oven.

*You might opt to saute` the veggies before adding them to the stuffing, but it’s not necessary.

When serving, pour the gravy mixture over the top.

GRAVY:

2 tablespoons butter or oil

2 tablespoons flour

2 cups chicken stock or water

salt and pepper to taste

Heat butter or oil, add flour and slowly incorporate the stock or water, stirring constantly.  When it bubbles it is ready to serve.

By pairing this main dish with a salad or serving of green veggies you have a nutritious meal that’s easy, quick, tasty AND CHEAP.

 

Quick and easy; tasty and cheap are important to us all.  Particularly if we are users of Angel Food Ministries, WIC, or SNAP.  Even if we just want to be frugal and save money on our food budgets or if we use commodities or food pantry food all these issues apply to us.

Our mail indicates that the broadcast messages we send occasionally are helpful to you; we hope you put your name and email address into the box on the upper right hand corner of this page so you won’t miss a thing.  We appreciate your sharing the info with those in your circle.

Some of you long time Club members may remember The Dinner Diva, Leanne Ely.  I am happy to report that I have heard from Leanne and her information is once again available.  I will be sharing more about that later on.

Please know how much I appreciate that you have touched my life, people.  I so appreciate and value each of you.  Wouldn’t it be fun to have a big tea party, get together in our living room and just TALK about food?

Connie Baum

The FTC wants you to know there are links in this post.  Should they be clicked, resulting in a sale, your humble blogger would be fairly compensated.  Please do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.




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