Posts Tagged ‘food pantries’

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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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Posted in Cooking, Recipes

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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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Posted in Recipes, cooking class

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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: Another Love Affar; Another Chef?

July 17th, 2010

 

 

Bit by bit and bite by bite I continue to find foodies to follow!

 

You had my confession about watching TV chefs.  Now I’ve found yet another food hero to follow.  I know; you think Mother Connie needs to get a life.  It’s just that food and people totally fascinate her and she is eager to learn everything possible from every source.

Food Network, a cable channel, features a competition between successful chefs called “Chopped” where 4 chefs create an appetizer, an entree, and a dessert.  The chef who manages to impress three judges, who are also celebrity chefs,  wins a hefty $10 K for his talent and effort.  The most recent winner I saw was Chef Joshua.

Chef Joshua struck a chord with me because he teaches people about food on the streets at Farmers Markets.  You can ask him any food question and he will explain the answer in terms home cooks can understand.  He does this at no cost because he feels it is the right thing to do. His blog is adorable and he is completely accessible.  He has a newsletter that is very interesting, as well.

This way of life is noble; who wouldn’t fall in love with a guy like that?  Besides, he spoke about his baby daughter and I saw a photo of the little child that plucked at my heart strings.  The winning money will help Chef Joshua provide a very good life for his little family.

But I digress…

There are a jillion food blogs out there on the internet.  Mother Connie is so happy you found this one; welcome and thanks so much for popping in! But how many bloggers offer real help for the home cook?  Some bloggers just want to show off their high end kitchens; others simply want to show off.  Some of the food blogs are great fun in spite of being silly.  Some blogs offer foods you could never afford or could never procure the ingredients for the esoteric dishes they demonstrate.  Others go on and on about the proper wine choice…I’m not even going to shine a light on that one because those who are on SNAP or WIC food budgets or those who depend on food pantries and/or food commodities are NOT going to worry about the wine!  The same is true for users of Angel Food Ministries and people who are just plain frugal, watching their food budgets carefully.

Associating with people like Chef Josh and Chef Shawn Bucher reinforces my hope for mankind.  These are good people who have a passion for food as well as for people.  They are concerned about the health of every generation in every income group.  They are passionate about growing and preparing food.  They have real affection for the health of Mother Earth.   I like that about them.  I would highly recommend you visit their sites and return here to comment on what you find. I think you will agree with me that their work is really helpful to the masses.

Incidentally, nothing is being sold here; I am only sending you to some food sites that will help you in the kitchen.  That’s Mother Connie’s JOB.

We are greatly enjoying your messages to us.  You can send your message to foodstampscookingclub@gmail.com  and make our day!

Here’s hoping you are enjoying your weekend!  Check out those blogs mentioned above and let us know what you think!

 

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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Posted in Farmers' Markets, Food News

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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: Spring Salad?

May 14th, 2010

 

 

 

 

 

The energy of potter Ben Behunin now resides in our home! This lovely, whimsical salad bowl is titled "Saturday in the Garden" and it is responsible for a dream coming true! Mother Connie has been jonesin' for a piece of Ben's pottery for a long time!

 

 

 

 

 

This handsome three-legged salad bowl, an anniversary gift, is shiny, black, and stunning on our dining room table!

Honestly, I think our dinner salad had more flavor tonight, just because it was served from the new bowl!  For some long time it has been a dream to own something created by “Utah Potrboy” Ben Behunin, a young family man-potter and author-from Salt Lake City, Utah.

You might like to have your evening meal from a paper plate or a take out carton.  That’s fine.  But if you ever get to own something wonderful it makes all the difference in the quality of your dining experience.

We eat first with our eyes so when food and the presentation of the food is pleasant, our digestion will be better, we will make wonderful memories and it will enhance the quality of our lives.

If you are using SNAP or WIC; if you fund your food budget from a food pantry or food bank or if you have access to food commodities you understand all too well about quality of life.  Or lack thereof…

Your humble blogger attended an Advisory Board meeting today which included a tour of a food pantry.  It would be impossible to stress how necessary food pantries, food banks are.  The numbers of people served by these agencies is staggering, even in our home town.  It would be shocking to the uninformed.

Here’s my difficulty:  The well organized shelves of this caring cupboard were loaded from floor to ceiling with box after case of foodstuffs.  There were cartons  of a brand name sports drink; there was row after row of cases and cases of breakfast cereal; we saw ginormous stacks of cases of packaged breakfast ‘kits’ that required no cooking.

These are all offered with the right spirit; help is needed and help is being offered.  But my issue is that every single item I saw, aside from the canned veggies and fruits, was FAKE FOOD.  Packaged, processed, refined, and not a shred of health in any of it.

Mother Connie is only one person.  HOW CAN THERE BE AN IMPACT with this tsunami of fake food?

The master plan from the powers that be call for cooking classes for kids.  They are even organizing a no cook program.  But my questions are these:  Will they know that baby carrots are not fit for human consumption?  Will they believe that there is MELAMINE in the baby formula and the powdered milk?  Will they know how to present the various kinds of beans that come to the shelves?  How can we teach people that sweet sports drinks are not as desirable as water?

The issue of poverty and needing food because there are kids to feed is serious and we all need to address this issue.  We also need to let others know that the body NEEDS veggies to flourish.  We need to convey to impoverished people and wealthy folks alike that kids can have hard cooked eggs or yogurt for a quick breakfast in lieu of cold, processed, sugary cereals.  It is imperative that families begin to understand the worth and value of oatmeal and other grains; we need to leave the microwave oven unplugged and watch for bargains on fruits, veggies and real honest to goodness food.

We have discussed on this very blog the use of delicate curly dock and tender dandelion leaves.  We’ve mentioned violet leaves as not only tasty but beautiful contributions to a health supporting diet.  THEY ARE FREE. 

Perchance when we get desperate enough, we may give those ideas a go.  Until then, we will probably dump processed, sugary cereals into our kids’ breakfast bowls and pay for it dearly with multiple visits to health care pros later on.

Tonight we placed a fresh green salad into our bowl to celebrate the arrival of the esteemed potter’s energy and to pay tribute and honor to the lovely woman who gave this bowl to us.  That’s the beauty of life-you get to choose.

PLEASE choose well and wisely.  We want you to be well so you can rise above your situation, live your best life and be your best self.

As always, we welcome your comments and you can contact us as well at 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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Posted in Action Center, Cooking, cooking class

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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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Posted in Guest Blog

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Food Stamps Cooking Club: Are We Stigmatized?

April 21st, 2010

 

 

Americans cannot in good conscience allow our senior citizens to be hungry nor can we allow them to feel stigmatized!

 

 

Someone who supports what we are doing on this blog sent a piece from her local newspaper about users of food stamps-SNAP.  The article was primarily about senior citizens who have desperate need but are not taking advantage of the SNAP program.  They do not wish to be stigmatized.

Seniors, more than younger people in the population, seem to be forced by poverty to choose between meat and medication.  Or they buy cheap food, full of empty calories, and their health suffers anyway.

According to the article I read, many senior citizens don’t know how to apply for assistance.  They don’t know who to call and they are afraid to ‘ask around’ for fear of losing face, being embarrassed, or stigmatized.  THIS IS UNACCEPTABLE in the USA!  Our elders deserve the utmost respect and care.  They certainly ought not to be hungry!

In Nebraska we have the Health and Human Services Department and it is listed in every telephone book.  There are 800 numbers listed all over the map.

You can contact your public library for information about local offices in your own area; you may have the informational 211 service in your area.  The local newspaper would have information in that regard, as well.

You can contact your county’s extension service educators. They have oodles of helpful information about food, nutrition, and how to get into the loop.   People from the Salvation Army or Red Cross can link you up with the right people to get help, as can your health care provider, your pharmacy or your mail carrier!  People at your Senior Center or Action Center will know how to direct you, too.  Don’t be shy; ask around.

One of the people interviewed by the newspaper was an 82 year old woman who has vivid memories of the Great Depression and declined to ask for help with her food needs because “I think a lot of other people need it worse than I do.”

That’s noble, but quite unnecessary.

There was mention on the radio recently that Americans waste $500.00 worth of food per household per year.  Why should some waste while others do without?  Unthinkable.

If you are using SNAP or WIC or Angel Food Ministries, you may know the sting of need all too well. And perhaps you know the pain of being stigmatized.  I pray not.

Maybe we all need to become more aware of our fellow human beings.  When we ask our elderly neighbors and acquaintances ‘How ARE you?’ we need to pay very close attention to the answer.  We might be more help to them than we know.

There are so many ways to share the bounty of our lives.  We could share a bowl of soup with an elderly neighbor; we could invite them to sit with us at our  Sunday dinner table.  We could cultivate community gardens or even sprouts in a jar to share.

Hearing from you Club Members about your solutions to this dilemma many Seniors are facing will be heartwarming; I just know it! Send your ideas to foodstampscookingclub@gmail.com     Thank you so much!

If you have ever visited a food pantry; if you have ever used a debit card supplied by SNAP or WIC; if you have availed yourself of food commodities or Angel Food Ministries you can surely relate with the reluctance of these senior citizens to ask for help.  The best way to remove stigma is by education. We need to teach by loving, caring example so people will understand there is no shame in need.

The Food Stamps Cooking Club is on a mission to teach people wonderful ways to use the resources they have at their disposal to be as well as possible, to make as many terrific memories as can be made, and to have fun with it all!  We hope we will capture the fancy of our visitors and they will all want to come along for the ride!

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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Posted in Food News

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Food Stamps Cooking Club: Cookbook Fever?

April 15th, 2010

This tasty salad required no recipe from a cookbook or recipe file! It's a combo of good, fresh fixings!

It’s true.  Your humble blogger has been completely “disabled” with an imaginary “handicap” and can be found poring over the pages of her new cookbook and mumbling strange phrases like “mirepoix” and such like.  Her family has thrown up their hands in utter frustration and would have left but there is all this good food to consume…

OK.  The drama is not that dramatic but the food IS that GOOD and the new cookbook has certainly captured the fancy of the Resident Cook.

You have heard that you cannot teach an old dog new tricks.  Well, don’t believe it.  Mother Connie has been cooking awhile now and in Chef Shawn Bucher’s “The First Timer’s Cookbook” there are plenty of opportunities to try new ways of doing things.  How delightful is that?

Here is just one tiny example:  Chef makes  sure the reader understands that he will be required to THINK for himself.  (Now THERE’S a concept, all right!)  Furthermore, Chef Shawn goes on to explain that this is the book he wished he’d had when he was a beginner.

SIDEBAR:  Chef told me he enrolled in Culinary Arts classes so he could learn how to make ice sculptures and then a funny thing happened.  He fell in love with all things food and he discovered he’s good at it.  It is is passion, folks.  HIS PASSION. END SIDEBAR.

I’ll grant you that if you are struggling to feed your brood after a hard day at work and you are using SNAP funds or WIC you might not be following your passion.  If you are using food pantry foods or food commodities you might not see the glamor you yearn to enjoy.  But Chef Shawn understands your plight and wants you and yours to understand that by using simple foods in creative ways you can make life better for the whole family unit.   So, while food may not be your passion-YET-you can develop skills and increase your creativity by playing with your food!

Users of Angel Food Ministries, Farmers Market Coupons and those who simply micro manage their food budgets can all benefit from learning more about food preparation.

Yesterday I reviewed Chef’s book for my Book Lovers Club.  OK; it was a chance to brag that I had spoken with Chef Shawn on the phone. These women are seasoned culinary wizards and they can’t wait to receive THEIR autographed copies!

Here’s what we’ll have for lunch today:

NO RECIPE SALAD

Crisp Romaine lettuce ( use whatever greens you have on hand)

Equal parts celery, onion, red or green cabbage, peas  and cucumber

Use a handful of shredded cheese or scatter deli turkey, canned tuna or salmon over top and finish it off with your favorite dressing.

Toast points go well with this salad, too.

VOILA`!  Lunch is ready!  How quick was THAT?

Please remind your pals they can enter their name and email address to be included in our mailing list.  We make every effort to keep our messages interesting and helpful and we never mean to intrude.  You can contact us by emailing this address: foodstampscookingclub@gmail.com       Oh, how we LOVE to hear from the Members!

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: Is This Your First Time?

April 9th, 2010

 

 

Chef Shawn Bucher autographed Mother Connie's copy of his new book! " Now," she mused, " if only we can employ him for our annual cooking class."

 

The plans and ideas for the OFFLINE cooking class sponsored by the Food Stamps Cooking Club have been rolling around in our heads for awhile now.  We like what Jamie Oliver is doing with the school lunch program.  We admire the hard work and dedication Emeril Lagasse and Rachel Ray have invested in feeding people who need assistance.  We also like the interest and respect that’s being directed at SNAP, WIC and other public programs.

When Twitter popped up with Chef  Shawn Bucher, Mother Connie was turning cartwheels in her office!  And when the good Chef offered Mother Connie his help with the cooking class, well, she went a little off the charts wild with excitement! The Food Stamps Cooking Club will gladly help him to promote his book because we believe in it and its ability to help any cook of any experience level.  It is really something special, just like Chef Shawn.  You can learn more here:  The First Timer’s Cookbook and you can follow Shawn on Twitter, too!

The chef’s philosophy is refreshing.  He demystifies  foods and their preparation.  He takes us out of our awe-struck fearsome place and into our comfort zone.  He relaxes the “rules” that are either in place or that we imagine are in place.  The book begins with a warning about how the reader will be expected to read and think and he assures us he can help to train our brains so we can get what we want.  How refreshing is this approach to food?

Golly.  That would work outside the kitchen, too!  We could, by learning to cook-even on a tight budget, understand how to nurture relationships or attract the kind of job we want or even the kind of life mate we would like to meet.

That’s asking a lot from a cookbook.  You’d better check it out.

If you are using SNAP, WIC, or food pantries, you are the Guest of Honor here.  The same is true if you utilize food commodities, Farmers Market Coupons, Angel Food Ministries, or every sale your local market offers.  We are all here to support and encourage one another, gang.  Let’s give it our all.

YOU may have ideas about the offline cooking class.  We would love to hear from you.  Seriously.  Send us your thoughts at foodstampscookingclub@gmai.com .

Thank you for stopping.  Please leave your calling card in the form of a comment, won’t you?  It won’t hurt a bit, we promise.

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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Posted in cooking class

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