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!
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