Posts Tagged ‘Farmer’s Market Coupons’

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Food Stamps Cooking Club: End o Summer EZ Do?

August 28th, 2010

Who wants to spend the last, lazy days of summer in a hot kitchen?

We are experiencing the last dog days of summer.  The nights are cool enough for delicious sleep and rest but the days are humid, breezy and way warmer than we feel is comfy.

One of my guilty pleasures is listening to Lynne Rosetto Kasper’s radio show that’s designed for people who love to eat.  She talks about food and how to prepare ordinary things in interesting and creative ways and it strikes my fancy.  Her food ideas are always simple and easy to duplicate.  Best of all, her concoctions never send me out to buy something special that I won’t have on hand!

As I am wont to do, I reworked one of her summertime supper notions and it is uber divine! I think it falls under the umbrella of “comfort foods.”   Here’s what’s for dinner tonight at our house:

MOTHER CONNIE’S VERSION:

PASTA, TOMATOES AND CHICKPEAS

1 ripe tomato for each diner.  Peel them if you like, or not.  As you prefer

1 clove garlic, finely minced-I only had garlic powder on hand

Salt and pepper to taste

1 teaspoon balsamic vinega

1 tablespoon basil-I used dried sweet basil from my pantry shelf

1 tablespoon olive oil

1 can chickpeas, drained and rinsed

Combine the tomato pieces with the garlic, salt, pepper, basil and oil in a large bowl. Add the chickpeas. Stir and adjust the seasonings to suit your palate.   This can stand, macerating all those lovely tomato juices for a few hours before you cook the pasta.

I cooked regular old $.99 cent sale priced spaghetti.  If you want to use the whole wheat or other styles of pasta products it would work just as well but might not be as cost effective.

We had freshly baked Foccacia bread with this and it was a big hit with The Normanator.  It’s hard to impress that man, so I took that as a very positive sign!

If you are swiping an EBT card from WIC or SNAP, this is a dish that will be very easy on your food budget.  If you happen to have goods from a food pantry, it is very likely you could easily put this together.  Maybe you’ll even put your own spin on it.  If you use food commodities, this dish will help those commodities to stretch as far as your month. For users of Angel Food Ministries food or Farmers Markets food, this is a superb way to manage those resources.  And for all those frugal, thrifty types-this will be very kind to your food budgets!

Besides,  who wants to hang out in a hot kitchen at summer’s end?

Maybe you would like to learn more about healthy eating.  Mother Connie Sez has some big ideas about how to get and stay well.  Her rhetoric and rants can be found on the Mother Connie Sez blog

It might even be that YOU should like to rant and rave.  You can leave us your comment-we’d be pleased-or you can send an email to foodstampscookingclub@gmail.com.

You are most welcome to visit the sponsors of this blog: Saving Dinner, Rapid Cash Marketing and ToothSoap, too.  Each has interesting ideas and there may be possibilities for extra income for your family that you’d find appealing.

Connie Baum

The FTC wants you to know there are links in this post.  If you should click on them and sales result, your humble blogger would be fairly compensated.  Please do your due diligence when conducting business online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: Sheila Went to Idaho?

August 16th, 2010

Sheila was responsible for the famed "Ben Bowl" we received so joyously. Now Sheila has traveled to Canada. AND IDAHO.

Sheila is another of our faithful Food Stamps Cooking Club members.  She’s been vacationing and eating well and wisely in the process.

Always eager to lend a helping hand to our Club Members, Sheila has offered this recipe on a post card she picked up in, as you might expect, Idaho!  Mother Connie jumped all over this because of the great crop of taters The Normanator has produced in this year’s garden.  And, not surprisingly, has put HER spin on this tasty dish.

IDAHO BAKED POTATO SOUP 

*Mother Connie says this translates as “comfort food!”


2/3 cup butter

2/3 cup all-purpose flour

7 cups milk

4 large potatoes, baked, peeled and cubed-approx 4 cups

4 green onions, sliced

12 bacon strips, cooked and crumbled

1 ¼ cups shredded cheddar cheese

1 cup sour cream

¾ teaspoon salt

½ teaspoon pepper

In large soup kettle, melt butter.  Stir in flour; heat and stir until smooth.  Gradually add milk, stirring constantly until thickened.  Add potatoes and onions.  Bring to a boil, stirring constantly.  Reduce heat; simmer for 10 minutes.  Add remaining ingredients; stir until cheese is melted.  Serve immediately.  Yield:  8 to 10 servings.

***Mother Connie, in her quest to be thrifty, used 3 cups of potatoes and 1 cup of shredded sautéed zucchini.  Also, not having green onions, white onions from the garden were substituted.

Remember the Foccacia bread recipe we shared recently?  The leftover bread we had was cut into cubes, drizzled with olive oil and parked in the oven to toast.  That made for lovely, yummy croutons and we felt as if we were attending a feast!  We had a salad with Swiss Chard and tomatoes from the oven.  What a great meal!

Thank you, Sheila.

Users of EBT cards provided by WIC or SNAP; Angel Food Ministries users; those who frequent food pantries or use food commodities can appreciate the value and cost effectiveness of this soup, even in warm weather.  If you garden, if you have taters and no meat you could make this sans bacon and have a very nourishing meal.  For those who watch their food budgets closely; for those who yearn for comfort food-this is a wonderful menu item.

Your cards and emails and comments are priceless to us.  Thank you SO MUCH for your participation in this effort to help folks stretch their food dollars.

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: Favorite Perfume?

August 6th, 2010

Is anything so luxurious as freshly baked bread? And the aroma...DIVINE!

My dad always declared that home made bread was his favorite perfume!  He and I used to sit on the front porch with thick slices of Mom’s home made bread, smeared with butter and sprinkled with sugar!  The aroma of fresh bread baking takes me all the way back to being three years old!  What a journey!

It was an ordeal for Mom to bake bread.  This gave me the mistaken impression that it was a difficult task.  Bless Mom’s heart; she did not have YouTube videos or The Dinner Diva or many of the learning opportunities I have at my disposal.

It just so happens that I found a fabulishous, easy and inexpensive recipe for a good and rustic bread that goes really well with soup or salad!  Even though it’s hot these days and heating up the oven may not suit your fancy, I promise you that you’ll be glad to have this bread product.  Remember, bread is the staff of life.  Or is it the STUFF of life?  In any case, you must prepare this baked yumminess!

Chef Anne Burrell’s Focaccia Bread- Courtesy FoodNetwork.com

•    1  3/4 cups warm water
•    1  package active dry yeast
•    1  tablespoon sugar
•    5  cups all-purpose flour, plus additional for kneading
•    1  tablespoon kosher salt, plus coarse sea salt, for sprinkling
•    1 cup extra-virgin olive oil, divided

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.


In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.


Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.


Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef’s Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).


Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)


Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.


Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
Oh baby!

For those of you who have seen Chef Anne working in the kitchen you know she oozes personality and loves good food!  Her warm personality is surely expressed in this wonderful recipe.  We thank Chef Anne for this great offering.

NOTE:

If you, like me, do not have a mixer with a dough hook, worry not.  Work the mixture by hand.  It’s good exercise and this product is worth the extra effort!

We salute users of SNAP, WIC, food pantries or food commodities as well as Angel Food Ministries.  We understand your work to feed your family is not easy.  We also acknowledge those who just want to keep their food budgets in tow because they are frugal and thrifty.  Here’s hoping the material we share with you is helpful and helps to bear your load.  We understand you are tired and weary at meal time; we hope to be of help.  It’s not as if we are in your kitchen helping you to chop veggies but we do what we can from here!

We LOVE LOVE LOVE hearing from you!  Our mailbox has been full of late.  Some comments and emails are not worthy to publish but each message is read and considered.  Comments which do not relate to preparing meals with food provided by public assistance, meal ideas, cooking tips or things food related will not be considered for publication.  They will be considered spam and not the kind you fry!

You may be interested to add a stream of income to your household.  If that’s the case you will want to check out the ads on the right of the blog and study  those opportunities.

We hope you are enjoying your summer!  Today’s recipe for Focaccia bread is going to be a great hit with the people who sit around your table!  ENJOY!

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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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: Sandra Discusses Cukes and Zukes?

July 20th, 2010

Do you recall the “almost oopsie” Mother Connie had with using veggies recently?

That post prompted one of our faithful Members to send this comment.  We chose to offer  it here as a mini blog post because it is so comprehensive and valuable.  Thanks, Sandra.  We appreciate that you are so generous with your ideas!

“Wow!  Mother Connie, that sounds wonderful!  I usually just roast my zukes in the oven with some salt and pepper.  But I have a friend who marinates hers and then dehydrates them.  So they turn out like chips but are healthier.  Imagine some zukes chips flavored with italian dressing, balsamic vinegar, or even bbq sauce.  Yum Yum!  And zukes are so easy to grow.  :)

I also love to use zukes in veggie fajitas a few times a summer.  I just cut zukes and yellow squash in long strips and saute them with onions, peppers, and peeled tomatoes.  Then I serve them in tortillas with some sour cream and cheese.  Yummy and healthy!  :) “

Even though we just pushed ourselves away from the dinner table, these ideas are mouth-wateringly appealing!

Thanks again, Sandra!

Anyone who is frugal, anyone who uses WIC or SNAP or Farmers Markets; even users of Angel Food Ministries can benefit from these helpful ideas.  If there are folks reading this blog who simply yearn for comfort food, want to better manage their food pantry food or food commodities, we hope this is a helpful place to come.  Whether a person loves to cook or hates to cook, we hope to offer some assistance.

A message was sent out today about cooking with beans.  Here’s hoping you found that beneficial, as well.

I’m guessing YOU ALL have better ideas than Mother Connie…I surely hope you’ll all take a page out of Sandra’s book and share with the whole class.

Another point to consider:  Chef Shawn Bucher and Chef Joshua Stokes left comments for us on the post that featured their work!  (We were as excited as teenagers being invited to a Prom!)   They were also kind enough to send personal messages via email.  No doubt they like having Food Groupies…grin

The offline Cooking Class will be happening on THURSDAY!  We will keep you all in our loop!

Connie Baum

The FTC wants you to know that there are links in this post.  Should those links 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: Benevolent Gardener?

July 19th, 2010

 

We're getting into that season where it's important to lock the car to make sure no one stuffs zucchini into the back seat while you're out of the car!

 

A benevolent gardener left a neat row of organic cucumbers by the church door so anyone in need of the veggies could help themselves.  I was grateful to have a fresh, firm, good sized cuke to use in a salad I had in mind.

This morning I assembled my ingredients and set about to chop that cucumber into delectable, bite sized pieces.  I planned to pair it with the fat red tomato The Normanator had brought in from the garden.  Our garden has been less than spectacular so he’s been nursing this tomato on the vine for days, waiting for it to ripen.

You can only imagine my surprise when that cucumber “became” a zucchini!  So I did the most resourceful thing I knew to do:  I pretended it was a cuke and peeled and chopped it as if it WERE a cucumber.  Then I got the real cuke out of the fridge and did the very same thing with it.  These products were about the same size and shape, so they were well matched.  Then I chopped a small onion.

All this chopping gave me a fresh, aromatic pile of fresh veggies.  I splashed on the last of a bottle of white vinegar, added a splash of balsamic vinegar and sprinkled salt, pepper and a bit of sugar over the whole works.  I stirred.  I tasted.  I marveled.  O MY GOODNESS, talk about delishiousness!

Our bodies need vinegar to help us with digestion and acid/alkaline balance.  I can hardly WAIT for lunchtime!

If you are a user of food pantries, food commodities or if you depend on SNAP or WIC or Angel Food Ministries, I hope this experience will add value to your cooking and meal prep.  Even if you are frugal or new to culinary duties we hope to offer help and hope in dealing with meal making and being healthy.

What experiences or “almost oopsies” have YOU had that you could share with us?  We’d love to hear from you.  Leave your comment here on the blog or send your stories to our email address:  foodstampscookingclub@gmail.com

The offline Cooking Class will be held on Thursday so we are super excited to share that with all of you!  Do stay tuned!

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: We’re STILL Full of Beans…

May 20th, 2010

If soup costs a dollar, does it have BEANS in it?

Your humble blogger still has beans on the brain.  It’s all Sandra’s fault. Grin…  I found a recipe for something I love but not everyone in our family is so crazy to have…HUMMUS.  It is just the BEST, in my humble opinion.

YUMMY HUMMUS

Try to say that quickly three times!

  • 1 can of chickpeas *You can use your own dried, soaked and cooked beans with some of the cooking liquid.


    •

  • 2 tbsp of olive oil


    •

  • 1/4 cup of lemon juice


    •

  • 1 clove (1/2 tbsp minced) of garlic


    •

  • 1/2 tsp salt


    •

  • cumin to taste  *The smoky flavor is wonderful; I’d suggest using about a palm full.


    •

  • up to 1/2 cup of water

It works best for me to use my food processor to make a smooth paste of all the ingredients but if you don’t have one, not to worry.  The Kitchen Police are not picky; you can use a tater masher if that’s what you have.  I have a friend who uses a fork in a shallow bowl.  MAKE IT WORK FOR YOU.

If your family is not fond of garlic, you may certainly omit that.  You may choose to add chopped cilantro or parsley for some variety.  This is your chance to experiment and shine!

This spread is wonderful to top toasted bread slices.  Or you might like to use it to fill celery ribs.  It is an ideal sandwich spread-preferable to the soybean mayo products we have come to think of as standard.  Hummus makes a wonderful, healthy and filling snack for youngsters or  adults who wait impatiently for their dinner!

Hummus is a standby staple for people who love comfort food, people who use food commodities and food pantries, and folks who utilize Angel Food Ministries or Farmers Markets Coupons.  It’s cheap, nourishing and tasty.   It’s also very quick and easy to prepare.   That’s a combo that’s hard to beat.

We have BEAN writing a great deal about beans.  We’ll see who sends us more suggestions.  HINT, HINT, SANDRA! Just drop something into our inbox: foodstampscookingclub@gmail.com

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

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