Posts Tagged ‘Cooking Tips’

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Food Stamps Cooking Club: Is Your Menu Dull?

September 9th, 2010

Sometimes we look at our food supply and all we see are tater peels, or so it seems.

Do you have picky eaters who put their toes under your table?  Are you mystified when it’s time to prepare a meal because you don’t know what to put together?  And, when it’s time to make dinner, do you ever feel as if you are searching through Old Mother Hubbard’s cupboard, which was bare as bare could be?

It surely can seem that way, to be sure.

An account from the Associated Press reveals that our pioneer ancestors subsisted on “FLOUR MUSH” which was a mash of ground seeds, salt brush and sagebrush.  It kept them alive but I’ll betcha a nickel it was boring as all hollow.  No doubt it gave dull a whole new dimension.

Can you imagine putting a pile of flour mush on a pioneer daddy’s plate after he had chopped wood or plowed or wrestled with critters all day?  And what child back then would not have yearned for just ONE happy meal?

OK.  We may be leaning hard on the local food pantry for our sustenance.  We may be devouring food commodities and grumbling about the lack of variety.  We may have EBT cards for WIC and SNAP.  But at least we do not have to eat flour mush three times a day.

I just can’t resist sharing a story about my own parents.  Forgive me if you’ve heard it before; just smile and pretend it’s all new to you:

In 1933, Dad worked for a grocery chain.  You may have heard of it-Safeway Stores.  Times were hard and when he and mom were transferred to a small town in Kansas there was a mix-up over the paychecks.  On pay day, Dad’s check did not arrive.  So they ate out of the cupboard during  that two week pay period.  When the canned goods that had filled the shelves and foodstuffs that had stocked the icebox (Did you notice I did not say REFRIGERATOR?  It was indeed a box for ICE.) ran out, they consumed corn meal mush.  Mom boiled it, she fried it, she baked it in muffin tins.  They ate corn meal mush three times a day for days on end and were grateful to have any food at all.

Finally, one noon when Dad came home for lunch, he was carrying a grocery sack FULL of anything but corn meal! He had received his paycheck and picked up some groceries before taking his lunch break!  Mom saw him coming and she threw the batch of gruel she had waiting for him over the fence for the neighbor’s chickens.  Those old hens thought sure they had won the Hen House  lottery!

The first time I heard that story there was no Mickey D’s; in those days no one ever thought of credit cards to ‘get by on’ and it had never occurred to anyone in this story that they could ask for help.  Who knows where help might have come from, anyway?  Their relatives lived out of state; there were no ‘check to cash’ stores on any corner in Kansas then.  There were no Food Banks, either.

Human ‘beans’ are resourceful creatures.  They manage.  They make do.  You know that yourself.  You may BE one of the people who uses public assistance or maybe you are just a frugal sort of person who appreciates pinching pennies and squeezing buffaloes until they bellow!  This is why you have been drawn to this page.

I think YOU have stories similar to this.  We would LOVE to hear your stories of survival and resourcefulness.  Won’t you send them to foodstampscookingclub@gmail.com?  Thanks, people.

For you faithful followers who saw the squash recipe on a very recent post, I am amused and delighted to tell you that Leanne Ely, The Dinner Diva ,posted a very similar recipe on her website today!  I’m so sure she is copying us!  grin

Mother Connie will spare you a recipe today, knowing you have some food for thought here.  I do hope your menus are not dull and if you think they are you are in a good place to garner some new ideas.  We offer recipes, tips, food news, and occasionally we are favored with posts from experts who care about users of public assistance to fund their food budgets.  We also hope you’ll surrender your email address in order to receive our series of cooking tips.  Once in awhile we offer a broadcast message but we don’t want to overload your Inboxes.

We just crave your comments here like we crave ice cream or moon pies.  Won’t you favor us by leaving a message for us on this page?  Click on “comments” and remember, you are free to remain anonymous.

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.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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Food Stamps Cooking Club: Is It Breakfast or Dinner?

August 20th, 2010

Does breakfast ALWAYS mean toast?

You are keenly aware that Food Stamps Cooking Club is all about saving you cash on your food costs and making sure you and your loved ones are healthy and happy.

Leanne Ely has that same goal in mind and one of her recent messages to me underscores that goal.  I want to share it with you all so you can have a new perspective on breakfast, especially now that fall is in the air, school is in session again-or soon will be.  Those of you who struggle with the EBT card covering the costs whether you use SNAP or WIC or if you depend on food commodities food pantries will appreciate the value in what The Dinner Diva has to offer:

“Breakfast for Dinner

by Leanne Ely, C.N.C.

My passion in life is that everyone would understand just how important the family dinner table is. That simple piece of furniture represents an intimate ministry in the home that will leave a legacy. To lose this focus and become driven by all kinds of extra curricular activities (both for the kids and the parents) is to lose your family vision. Those are some sharp words, but the consequence of skipping this ritual in favor of another activity is to invite chaos into your home and influence that you don’t want. Statistics have proven over and over again that the family that eats dinner together at least 4 times a week, at the family dinner table (not in front of the tube or in the car) will have children who are less likely to do drugs, drink, have premarital sex and do better in school. What parent doesn’t want that? And all because of a simple thing like dinner. Amazing how un-complex it all is, isn’t it?

The family dinner table represents the connection we have with each other. Each person sitting at the table isn’t there by accident, but is (I believe) a God-given gift and a specific fit for your family.

If I had the opportunity to give every woman on the planet a gift, it would be a vase of flowers for the middle of their dinner tables to remind them that this is a sacred place where their families are not only fed, but nurtured and loved. Where heart strings are tied and relationships realigned.

I invite you this week to make that sacred place pretty. Even if you are facing a raging schedule, at least attempt one dinner there this week. Are you up to the challenge? I know you can do this! Splurge on some flowers, or just a big bowl of apples in a basket you love. You could EVEN do candles if you wanted! As a matter of fact, why not have Breakfast for Dinner this week? It’s quick, easy and your kids will love it.

My children have many fond memories of sipping orange juice from a stemmed glass and listening to Vivaldi by candlelight while diving into a stack of pancakes! It will take 5 minutes to set the table and will create a lifetime of memories–I promise. Sometimes those old fashioned breakfasts of pancakes, waffles and eggs are near impossible to pull off even on weekend mornings. Why not have it for dinner?

Here’s a recipe to get you started:

Crustless No Recipe Quiche
Serves about 6

  • 1 dozen eggs, beaten like for scrambled eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1 small package of frozen, chopped spinach; drained
  • 1/2 a small onion chopped and sauteed
  • 1 cup ground beef, cooked (I use just about anything from leftover spaghetti meat to leftover taco meat–use whatever you have)
  • 6 oz. shredded sharp cheddar (I use lowfat)

    • In a bowl, beat your eggs and add milk, salt and pepper. In a lightly greased 9 x 13 pan, put meat, spinach and cheese down then top with egg mixture. Bake @ 350 for 20-30 minutes, but check it often. I have noticed a great deal of difference in cooking times on this. Serve it with a great big salad and some whole grain bread and you have one wonderful supper.

    For the spinach, you can use broccoli instead if you like. I’ve substituted the meat for turkey ham or sausage even or left it out. You can do anything in the cheese dept. This (un)recipe has served me very well and guess what? It will work for you low carbers, too!

    That’s all there is to it. Simple, easy, cheap and quite good! Enjoy!

    ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*

    Breakfast Mixes
    by Leanne Ely, C.N.C.

    To make the most of our days and to really start off right, it’s important to remember that breakfast is the most important meal of the day. This is when you break your fast from not eating all night. Your blood sugar is low–you need fuel. To start the day fuel-less is akin to taking a car on a long journey hoping the reserve tank will get you there and back–I promise you, it’s not gonna happen. Most likely you will end up eating something greasy from a drive-thru because your blood sugar has crashed or waiting till lunch and then eating out of control because you’re starving. Let’s not even talk about our foul moods due to our blood sugar being in the can. This is not how we’re meant to operate and we deserve better.

    The wonderful thing about breakfast is that it’s a cheap and easy meal. I’m not talking about the artificially colored, overly sugared breakfast cereals. That stuff is so over priced, you’ll need to take a second out on your house just to keep up with the expense! Not only that, but the only thing those cereals are good for is getting your kids hyper–there is NO nutritional redemption in that expensive stuff. Let me say this again: YOU are the parent and YOU can control what goes in your child’s cereal bowl every day.

    Pancakes and waffles are more “weekend” food. Who has time to make them during the week? YOU do if you can get these mixes together. Even better, you can make extra pancakes or waffles on the weekend, freeze them in big freezer zipper topped bags and use them instead of those expensive and less nutritious toaster waffles in the freezer section in the store.

    Here’s a terrific mix:

    8 cups flour (if you’d like an all whole wheat mix, use whole wheat pastry flour from health food stores)
    2 cups whole wheat flour
    1 1/2 cups buckwheat flour (at some markets, but for sure at health food stores. Optional; use more whole wheat flour if you can’t find it)
    1/2 cup cornmeal (stone ground)
    1 1/2 cups oatmeal (blend in your blender till powdered)
    2 cups buttermilk powder (this is in the baking section of your market)
    5 tablespoons baking powder
    2 tablespoons baking soda
    1 cup sugar (or sucanat–natural sugar at the health food store)
    2 tablespoons salt

    This will make four quarts. Mix all together in a very large bowl and divvy up into gallon sized freezer storage bags. I would mark the date with a Sharpie pen and keep it in the freezer although you can keep in your pantry.

    To make pancakes or waffles:

    1 cup pancake mix
    1 egg
    1/2 to 2/3 cup water (start with the lesser amount first and add if you need to)
    2 tablespoons vegetable oil

    In a medium bowl, stir mix with water, egg and vegetable oil. Heat your griddle and make your pancakes as usual! To make waffles, double the batter and follow the directions for your waffle iron.

    Basic Muffin Mix
    Makes 11 cups

    8 cups flour (again, if you prefer whole wheat, use whole wheat pastry flour)
    3 cups sugar (can use sucanat if you prefer, see note on pancake mix)
    3 tablespoons baking powder
    2 teaspoons salt
    2 teaspoons cinnamon
    2 teaspoons nutmeg

    Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place.

    To make muffins:
    Preheat oven to 375 degrees.

    In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate chips or whatever else you’d like.

    Bake in a prepared muffin pan–that means lightly greased (I prefer the cupcake papers–easy clean up!), filling cups 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool. Makes about 12 muffins, depending on the size of your muffin tin.”

    Copyright (C) 2010 www.savingdinner.com Leanne Ely, CNC All rights reserved.

    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.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.


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    Food Stamps Cooking Club: Does Sandra Have a License?

    August 13th, 2010

    Sandra bakes bread for a song...

    Sandra, who is a regular contributing Food Stamps Cooking Club Member, really resonated with the post that went up about the growing use of public assistance for getting food and making those food dollars stretch.  She sent such delightful offerings that I’m wondering if she should procure a Blogger’s License?

    Actually, I take that back.  Some Federal official will see it and think it is a wonderful idea for raising revenue.

    Suffice it to say that Sandra has either thought this through very carefully or she has lived through a time which taught her a great many good lessons.  See what she sent us:

    “Dear Mother Connie,

    There’s no doubt that that money will be put back but we all still have to worry about those rising food costs especially when it comes to things like produce.  There are a lot of things we do to save money on the grocery bill.

    1. Bake your own bread.  You can make bread for around 40 cents per loaf.  That’s much cheaper and healthier than store bought.

    2. Eat pancakes, oatmeal, eggs, muffins, or French toast instead of boxed cereal.

    3. Make your own pancake/waffle syrup.  There’s a great product called Mapleine on the market.  It comes in a blue and white box and is maple flavoring.  While the bottle costs around $3.50 per bottle, it takes only 1/2 tsp to make a pint of syrup.  It takes one cup water, 2 cups sugar, and 1/2 tsp Mapleine.  Much, much cheaper than store bought syrup.

    4. Buy chips, treats, and cookies only for special occassions.  You can make your own treats much cheaper and healthier and with less packaging.

    5. Don’t drink fruit juice.  While it seems economical, it really isn’t.  A serving of fruit is more satisfying to the appetite.

    6. Eat meat only in very small portions.  You really don’t need a lot – just a few ounces per day fills your protein requirements especially if you eat eggs and dairy.

    7. Eat more vegetarian meals.  Eggs, pasta, grains, etc can provide variety at a lower cost than can meat.

    8. Don’t buy storebought mixes.  You can make your own more cheaply.

    9. One of the biggest things we do is to follow the pantry principle.  We try to keep our pantries stocked with basic ingredients all the time so that we don’t run out of things and have to make extra trips to the store.

    10. Make your own salad dressings.  This really can be cheaper and healthier and once you have a few basic ingredients, you can make different kinds.

    11. Learn to like beans.  Seriously, beans are one of the most nutritious and frugal foods you can eat.  They store well too.

    Mother Connie, I have a lot more ideas, but this is a very good start.  I hope this can help others.  :)

    –Sandra

    We were thrilled with that list.  But Sandra, ever the thoughtful Food Stamps Cooking Club member that she is, sent a follow up message, too:

    Oh, a word about produce.  Learn to keep veggies and fruits that keep for a long time such as potatoes, carrots, cabbage, celery, and apples on hand for main use.  Then buy a few veggies or fruits that don’t keep as long.  Use those first and then rely on your staples.

    Keep in mind that if you have bananas going bad and you aren’t ready to bake with them, you can freeze them and save for the smoothies or baking later.

    If you are willing to go to farmer’s market or produce stands near closing time, you can often get reduced prices.”

    –Sandra

    Sandra, I baked some Foccacia bread this morning.  I eyed the pan of leftovers and pondered what great bread pudding that would make.  Now THAT will save us some moola…and I am known as the Bean Queen around here so you and I are pretty much on the same page! Why, we could be roommates.  Well, you know what I mean.  grin

    If people use Angel Food Ministries,  food pantry food or food commodities; if they have an EBT card for WIC or SNAP they will most assuredly appreciate the worth of your thoughtful ideas, offered most generously.  You are a very wise woman, and we appreciate you very much.

    We are delighted to hear from any of our Members. All emails can go to foodstampscookingclub@gmail.com  and please leave your comments here.  We love those, too.

    Our goal is to help you, because we care about your situation and we care about people-neighbors, people on the net-whoever we might assist.

    Pass the word.  The series of cooking tips are fun and we don’t hammer you to death with messages till who laid the chunk.

    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.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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    Food Stamps Cooking Club: SNAP Users Are UP?

    August 5th, 2010
    The numbers of people in need is growing!

    The number of people in need of food assistance is growing!

    According to Boston.com  the number of people who are receiving public assistance for their food requirements is staggering and growing!  This comes as no surprise to your humble blogger.  As one who is acutely and painfully aware of rising food costs and works with those in need, this brings a tear to Mother Connie’s eye.

    According to the aforementioned website, 19% more people in the USA are using SNAP.  Some of those are first time users.

    If you stay with the article long enough to read the comments you realize how these facts incite anger in people. It would seem to be reasonable that there should be outrage that this need EXISTS.  No.  People who commented COMPLAINED ABOUT THE BEHAVIOR OF THE RECIPIENTS!  Incredible!

    To those insensitive commenters I would pose these questions:  “What about the behavior of greedy CEOs and stockholders?  Does that affect the price of food?  Has the fact that many American jobs have been shipped across the pond affect our ability to earn a living to feed our families?  As Americans, isn’t it our duty to help one another?  And what about all the VALUES we hear politicians brag about?  Don’t we value one another enough to see so everyone in this country is well nourished?   Shouldn’t each of us be responsible for his/her own behavior?”

    So Food Stamps Cooking Club, hopefully, is a soft place for you to fall.  You have to eat, for heaven’s sake.  If you have children to feed it is imperative that you have help in doing so.

    We love you unconditionally, dear visitor.  We want to help you learn how to stretch those food dollars as far as possible.  We understand you might be working long, thankless days for little pay and you are dog tired when you get home.  We hope to help you create meals and memories that will bond your family and help you along life’s way.

    Here is an idea I pulled together yesterday that might be of help to you:

    BEAN SOUP-AGAIN

    Soak a package of beans overnight.  DO NOT SALT.  Drain and rinse the beans after they have soaked and cover them with cold water.  Set on medium heat, cover, bring to boil, and reduce the heat to a simmer.

    In a saute` pan, put:

    1  onion, chopped

    2  carrots, chopped

    3  ribs celery, chopped

    After the vegetables are tender, add a pinch of red pepper flakes and add that mixture to the beans.  Taste occasionally to make sure you have great flavors.

    If you have chicken broth, add some of that.  If not, no worries.

    When the beans are tender, add salt and pepper to taste.

    **For variety, add a package of thawed spinach after you have squeezed out the excess water.

    ***Another variation: Toss in 1/2  cup of toasted barley or 1/2  cup of rice.

    This soup is very good when served with cornbread.  For dessert, if you provide a rice pudding, you have given your family  complete protein on a very tight budget!  You can stand back and be proud of yourself!

    As for those complainers–they would complain about the price of a free dance!  Pay them no mind.  Now go hug your loved ones!

    For users of SNAP, WIC, food pantries or food commodities, we invite you to sign up for our series of cooking tips and occasional messages.

    If you are just frugal or thrifty, we extend the same invitation to you!

    You are welcome to send your ideas and comments to foodstampscookingclub@gmail.com or leave your message at the end of this post.

    And please remember that you ARE loved and appreciated!

    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.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly

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    Posted in Cooking, Food News, Recipes

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    Food Stamps Cooking Club: Pizza Pie by Sandra?

    August 4th, 2010

    Mama mia! Sandra has shared her pizza recipe! Preheat the oven and let's get rolling!

    Food Stamps Cooking Club members are the most helpful bunch on the internet!  Sandra has graciously stepped up to share her pizza recipe; this was prompted by the post about tomatoes!  Thanks, Sandra!

    SANDRA’S HOME MADE PIZZA RECIPE

    Crust:
    1  1/4 c. hot water
    2  1/2 tsp yeast
    1  T. sugar

    Let yeast get foamy and then add 1  1/2 T. oil (I use olive), 1/2 tsp salt, and 3 cups flour (I use half wheat/half white).  Stir until it forms a ball.

    Brush pan with melted butter or oil or spray with nonstick spray.  Roll out dough with rolling pin and then press into pan.  Prick dough all over with fork.

    Bake at 400 for 10 minutes.  Take out of oven, add sauce, cheese and/or toppings.  Bake another 6-8 minutes.  Voila!  Tasty homemade pizza.

    For the sauce I just use a can of tomato sauce to which I add salt, garlic powder, and Italian seasonings.  You could use spaghetti sauce if you have leftovers.

    For toppings I usually do 1/2 pound of sausage or some pepperoni or pineapple.  But you could do anything you want!  :O)


    Regarding her preference for peeled or non-peeled tomatoes, Sandra had this comment:  “I’m a non-peeler except for when I cook raw tomatoes into veggie fajitas – then I peel because the peeling gets bitter.”

    Thanks so much, Sandra.  People who love pizza and use public assistance like SNAP or WIC or food pantry food; even food commodities or Angel Food Ministries food will appreciate this low cost make-at-home goodness!

    SIDEBAR:  Have you SEEN the price of pre-made pizza rounds or store bought pizza?  HOLEY SMOKES!  It’s higher than a kite and now we learn that wheat prices will be rising AGAIN soon!  This recipe is going to help EVERYBODY and it will be fun to make!  END SIDEBAR.

    Thank you so much to those who have directed their family and associates to the opt in box which gets you a series of cooking tips and occasional messages we think would be of interest to you.  We have a growing number of members and we are very pleased about that.

    One thing we want to mention is that there is good kitchen help available from The Dinner Diva.  You might want to cruise by and scope that out.

    If you are interested in adding another stream of income to your household you might find this link helpful: Automated Affiliate Formula.  It’s only an idea…just like window shopping, you don’t HAVE to make any purchases.  It’s just fun to know what’s out there that might help your family.

    Let us know when you make Sandra’s Home Made Pizza and all the luscious toppings to used, won’t you please?  You are welcome to leave a comment on this blog or send your message to foodstampscookingclub@gmail.com!  Thanks oodles!

    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.  Please do your due diligence when conducting affairs online or offline.  Always do business with those you trust implicitly.

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    Posted in Cooking, Guest Post, Recipes, Tips

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    Food Stamps Cooking Club: Cooking Class Was Bananas?

    July 27th, 2010

     

    Creating video didn't work out...we went bananas having FUN, though!

     

    Honestly, every effort was made in getting a video for you but it was not meant to happen, apparently.  Let’s just say the whole attempt was a challenge we did not meet.  Boo Hoo…

    Mother Connie is getting a reprieve, though.  Another offline class is in the works.  Surely that video will work this time!

    The Cooking Class was a total hoot.  We cooked, we laughed, we ate and then we had dessert.   Twice ! It’s not easy to pack up a kitchen and move it 2 hours away but the fun of cooking for an audience and sharing ideas with other foodies made it worth the effort.  Having two desserts for one meal made it even better.  grin

    This class was designed specifically for a Group Home.  They are on a budget and have dietary considerations to think about as they create menus and meals.  We offered them Filipino food, Pancit; we made a spaghetti carbonara dish; we built a big salad; we demonstrated a flashy, healthy peach dessert.  Just for good measure, we had TWO DESSERTS!  After we tasted Renita’s Chia Pudding we all ran out to buy Chia seeds and almond milk!

    Are you using SNAP or WIC?  Do you depend on a food pantry or food commodities?  Do you use Angel Food Ministries or Farmers Markets?  Maybe you are just frugal.  In any case, you will benefit from knowing how to create these tasty offerings for the people you love best.  They are affordable and fabulishous!

    I want you to know how to make these desserts because they are easy and nourishing:

    PEACHY DESSERT

    8 peaches, washed, dried, peeled and cut into slices

    1  cup honey

    1 tablespoon butter

    Heat the honey gently in a saute` pan.

    In a large skillet over medium heat, melt the butter.  When it begins to look foamy, add the peach slices, allowing them to be coated.  It will take from 3 to 5 minutes for them to cook.  Pour the heated honey over the peaches and stir to blend.

    After the mixture has cooled, put the peaches into ramekins or custard cups and top with this mixture:

    Streusel Topping:

    1/2  cup butter, melted

    1   cup powdered sugar

    1  cup ground almonds

    1  cup all purpose flour

    salt

    Mix together to incorporate everything and mixture looks clumpy.  Spread on baking sheet and bake at 350 degrees for 8 to 10 minutes.  Stir half way through the baking process.  Sprinkle over the peach dessert for an impressive topping.

    ***This streusel is so delish that you will want to keep a container of  it around to use on top of your oatmeal, ice cream, other fruit desserts, or coffee cakes.  You may want to keep it under lock and key or the kids will eat it ALL.  grin

    Tomorrow we will have the details about Renita’s luscious Chia dessert!

    It is our sincere hope that this information is helpful to the masses.  Your interest in receiving our series of cooking tips and occasional messages indicates there is a need for what we do.  This is extremely gratifying.

    Connie Baum

    The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, 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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    Food Stamps Cooking Club: Is It HOT Enough For Ya?

    July 19th, 2010


     

    This girl is so happy because she helped her mother clean out the refrigerator and discovered there was a box of popsicles in the freezer compartment!

     

    If you took the opportunity to opt in to the Food Stamps Cooking Club’s series of tips, you know about the “ritual” of clearing out the fridge on Wednesdays.  It’s become routine here that the big ole box gets emptied, wiped down-scrubbed thoroughly on some Wednesdays-and tidied.  That way no food will be wasted because it got shoved to the back of the unit and became a science project.

    Last Wednesday was no exception.  The fridge was all sparkly and even had a fresh box of baking soda, ostensibly to soak up unpleasant odors.  The only problem was that there WAS an unwanted, unidentified aroma that was not a good thing.

    When Renita and I were on the phone I happened to open the door and I complained loudly and bitterly into Renita’s ear.  She had the solution:  “Try folding some newspapers into fours and slip those onto the shelves.”

    Now, why hadn’t I thought of that? It worked like a charm right away, I might add. Thanks, Renita.

    This story is true and it is meant to reinforce to you how much all of us Club We members need one another.  Some of us are users of SNAP.  Others who come by here depend on WIC or Angel Food Ministries.  Some folks depend on food pantries, food commodities, even Farmers Markets.  We all crave comfort food and most everybody aims to be good stewards and shop wisely and frugally.  These are the reasons why this blog exists and since we are all in this together, we had just as well pitch in and SHARE ideas.  I know you all are filled with creative solutions to all sorts of household and kitchen dilemmas.

    Please, won’t you leave YOUR comments, hints and tips here?  You are also welcome to send your ideas to foodstampscookingclub@gmail.com.  Oh, how we love mail!  Almost as much as we love your comments!  Thanks, people!

    I bumbled onto a yummy salad combo I wanted to share with you:

    KIDNEY BEAN SALAD WITH RICE

    1   can kidney beans, drained or 2  cups home cooked kidney beans

    4  medium eggs, hard cooked; peeled and diced

    1   small onion, peeled and diced

    1  rib of celery, diced

    1  cup of cooked rice-any type you like best

    1/4  cup pickle relish

    2  tablespoons prepared mustard

    vinegar-enough to moisten *My fave is Rice Vinegar but use whatever you have on your shelf.

    mayo or salad dressing-enough to moisten

    salt and pepper to taste

    Combine ingredients in a good sized bowl and mix gently.  Serve over a bed of greens.

    This salad reads like a potato salad but has personality and packs a protein wallop.  The beans and the rice give a complete protein.  AND IT IS ECONOMICAL, quick to fix and delish!

    Experiment with the seasonings, if you feel adventurous.  Your bunch may appreciate a sprinkle of turmeric or a dash of ginger for a touch of heat.  If you want to add a little more color you could use some red pepper bits or pimiento. This is a good dish for kids to get involved in creating.

    You would be well advised to keep a container of cooked rice and/or cooked beans in your refrigerator for adding them to stir fry meals, casseroles, or for use as side dishes for any menu.  These items are wonderful meal stretchers and work as a team to provide complete protein at very low cost.

    Here’s hoping you are enjoying your summer with your family and that we’ll hear from you soon!

    Connie Baum

    The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, 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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    Food Stamps Cooking Club: How Have You BEAN?

    May 20th, 2010

     

    Have you BEAN eating well?

     

    One of our many faithful Club Members left us a note the other day with a message about beans.  She reminded us that they are great on their own and can even be sprouted.  She offered a  super reminder.  Thanks, Sandra!

    Users of food commodities and food pantries, fans of SNAP, WIC, Angel Food Ministries and those who keep a close eye on their food budgets are likely to use beans in a wide variety of ways.

    Or, NOT…sometimes we cooks get into a rut and just have the same old things fixed the same old ways.  It happens, all right.

    This week I had a partial bag of dry red beans on the shelf.  I thought it would be interesting to pair them with some rice and add some spices to see what I could create.

    I chopped some onions and celery and sauteed them in a bit of olive oil.  The fragrance filled the house and soon faces peered into the kitchen to wonder aloud if there were a need for “Taste Testers.”

    The beans had been rinsed and drained; they had soaked overnight.  They bubbled along in a rich, tomato-y broth when the sauteed veggies went into the pot.  Then I discovered the barley!  I toasted a half cup of it, tossed it into the mix and added some rice, along with plenty of water so the grains could absorb that, along with the fragrant flavor.  A touch of garlic powder went in with the other goodies, followed by a pinch of red pepper flakes, and of course there was salt and pepper. Sea salt is the only type of salt Club House shoppers ever buy, for health reasons.

    The resulting soup was a huge hit with those who put their toes under our table!  Some even begged for seconds!

    This bean dish could have easily been prepared using the crock pot.  Since I was home to stir and taste and babysit the soup I opted to cook it on the stove top.

    A simple salad of lettuce garden-fresh radishes, onion, celery and cabbage coated with a sweet dressing made for a filling and nourishing meal that was under budget.

    Canned beans are wonderful to have on hand to add to salads, stir fry dishes and to use as a side dish.  One of our favorite snacks is an open faced pork-n-bean sandwich!

    Another big rave in the Club House is the pork n bean dish with a chopped apple added in!  That combo sounds implausible but I promise you, it tastes really good.

    Chef Shawn Bucher recommends that every meal should consist of a protein, a starch and a vegetable.  When you make your meals, consider beans for your starch.  When beans and grains are combined it makes for a complete protein.  The variety of beans that are available are pretty, tasty, and fun to create in your kitchen.

    Getting the small fry in your household involved in choosing, preparing and eating these delights will do much more than fill young tummies:  you will form bonds and make memories; you will have fewer fussy eaters because they will feel invested; they will be contributing members of the family and that will enhance their self esteem.

    By using beans and teaching your children to grow bean sprouts, choose varieties for the family meals and help to prepare bean dishes for the family you’ll create comfort food, happy tummies, and super kids!

    Beyond that, you will have BEANED all that take out food, too!

    Connie Baum

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

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    Food Stamps Cooking Club: Rule Your Rhubarb?

    May 5th, 2010

     

    As you can see, this rhubarb is not yet at its prime. BOO HOO! That means the rhubarb crisp will just have to wait...as will we.

     

    You have no doubt noticed that the news from the Club House has not been forthcoming.  You are no doubt experiencing LIFE as it comes in at warp speed so no doubt you can relate.  There’s a good chance your life is so busy you may not have noticed this blog has been sorely and sadly neglected.  The good news is that each day we wake on the right side of the dirt, we have the opportunity to begin anew!

    Today we start fresh!

    One of our dear Food Stamps Cooking Club members knew Mother Connie was under duress so she created a wonderful blog post for us all.  I am excited to share it with you.

    Rainy has a big family, loves to cook and bake and is wise with the pennies.  She has a heart for anyone using SNAP or WIC or Angel Food Ministries.  She understands how it is for users of food commodities and food pantries.  She GETS how people struggle with their food budgets.  Maybe she gets it more than some of us because she lives in Michigan.  Need I say more?  Rainy is a talented writer, and blogger, caring friend and has a sense of humor that will make any person’s day!  Here is her gift to all of us:

    Rule Your Rhubarb

    by Rainy

    Happy day!   it is rhubarb season.  Rhubarb is one of those dishes that people either love or hate.  That opinion usually has to do with their first taste or experience with it.  Rhubarb eaten raw is quite tart and is only for the true rhubarb lover.  However, rhubarb cooked can be tempered with sugar according to the consumer’s taste.  You get to rule what is the appropriate amount of sugar to add according to your preference.

    When you mention rhubarb most people think of rhubarb pie…and, although that is a wonderful dish; why limit rhubarb to simply pie?  Rhubarb can be a wonderful ice cream topping or can be made into a cobbler,  a side dish much like applesauce or even a jam.  It is pretty pinkish red in color when cooked and looks lovely in a jar when preserved.

    Least you think it is all about taste, rhubarb has many health benefits as well.  It has been used to aid digestion for a very long time.  Native Americans used it to help those who struggled with heartburn; and or, constipation.  Today, it is also used as a healthy, natural way to maintain or lose weight.  Rhubarb is packed with vitamin C and has lots of fiber.  > sidebar for people who have trouble with kidney stones take care to limit how much rhubarb you consume; as it is also loaded with calcium and can cause problems with kidney stones, if eaten in large amounts.

    It is also important to remember to never cook or eat the large heart shaped leaves of the rhubarb plant as they have toxins in them that can be dangerous to ingest.  Instead when harvesting rhubarb, use a sharp knife to cut off the leaves and throw them into the compost pile.  Cut the stalks of rhubarb gently from the plant.  You can enjoy a nice long season of rhubarb harvesting if you remember to cut the stalks regularly and not let the plant go to seed.  If you happen to be lucky enough to have many rhubarb plants you might consider freezing; it if you do not have time to can, or preserve it.   It is just a matter of washing it carefully to remove all traces of dirt or grime and dry it completely.  Then, cut it into one inch chunks and put it into quality freezer bags and remove the air.

    Now some people declare that rhubarb is too stringy for them.  That is most likely because their first taste of rhubarb was prepared by someone who didn’t know to cut their chunks small enough.  Rhubarb can be quite stringy if those chunks are cut into pieces larger than 2 inches.  It really can affect the texture of your dish.

    To prepare rhubarb for consumption you must basically stew it in some water or juice.  Most people cook it in water and that is fine…but, if the taste is a bit too tart for your liking you can cook it in a juice made up of some orange juice and or pineapple juice.  Don’t add too much liquid to the cooking process because it can become too watery or mushy.  Add just enough liquid to top your chunked rhubarb, add sugar to your own taste and cook for about 8-10 minutes.

    It is a good idea to use a stainless steel or glass cooking pot to keep from tainting the taste of the rhubarb with a metallic taste from your cooking pot.  You will want a pot large enough to allow the rhubarb mixture to bubble freely.  Keep giving it a stir to keep the rhubarb cooking and not sticking.   Whatever dish you decide to put on the table you can be sure that your guests will be sure to have a reaction to it.  It is always fun to have someone who thinks they won’t like it, try it and discover that they do, in fact like it.  Happy rhubarb season, enjoy! –Rainy

    What a great take on a fruit that has a reputation all its own!  Thanks so much, dear friend.

    Just a quick commentary:  Wherever did you get the idea about sidebars?  JUST KIDDING.

    No doubt you are thinking about graduations, Mother’s Day and anniversaries this time of year.  Please take Mother Connie’s advice and do not stress over the food.  Enjoy the people involved; make wonderful memories-it does not HAVE to be about the food and enjoy your activities.  I’ve been 33 enough times to know that you have to keep the main thing the main thing.

    Please encourage those in your circle to submit their name and email to receive our infrequent broadcasts and cooking tips.  We never mean to intrude; every so often we will bump into something we want to share and we are always happy if we can help you in any way.

    Connie Baum

    The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, 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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    Food Stamps Cooking Club: Program Note?

    April 23rd, 2010

     

     

    This little person and all his peers are not expected to outlive his parents because of the poor food choices he and his generation will make!

     

    Today, Friday April 23, on ABC TV Jamie Oliver ends his series regarding the school lunch program he has been struggling to revamp.   We mention this because the truth of the matter is that his cause is noble and his timing is of the essence!

    It’s important for people to understand that the generation that is having lunch at school now is not expected to outlive their parents’ generation!  Is that shocking to you?

    Americans have been programmed to eat processed food and guzzle soda pop.  Because of processed foods and poor choices for dietary intake, childhood  health has been compromised.  The medical establishment cannot compensate with drugs, procedures and surgeries what real food is designed to do in the human body.

    The Food Stamps Cooking Club members are strongly encouraged to look in on this final episode of the series and take heed.

    Even those who depend on WIC and SNAP, food commodities and food pantries can benefit from the information Jamie Oliver has for the public.  If there are users of Angel Food Ministries and Farmers Market Coupons, or if there are folks who simply realize they MUST s-t-r-e-t-c-h their food budgets-we all can learn from the example Jamie Oliver sets.  Using public assistance to fund your grocery list is no reason to eat without wisdom.

    Fresh, simple ingredients make for healthy bodies.  Learning how to cook is a skill that will serve anyone all through life.  This outlook is not unique to Chef Oliver; indeed, our own Chef Shawn Bucher and The Dinner Diva, Leanne Ely, adhere to the same philosophy, as do many of our Club Members.

    Speaking of fresh, simple ingredients reminds us all that this is prime time for gathering and snipping dandelions for luscious salads.  The little violets are popping up all over the yards and if you are sure there are no pesticides, these make for wonderful, nourishing salad fixings.  They work well alone or you can add those beauties to your lettuce or vegetable salads.  Drizzle a bit of oil over all to make them glisten, add your favorite herbs or flavors and veggies and you have yourself a spectacular, easy and ECONOMICAL menu item.

    Connie Baum

    The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, 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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