Posts Tagged ‘oven’

« Older Entries

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.


    2 comments »

    Posted in Recipes, Tips

    Tags:

    Food Stamps Cooking Club: Tomato or TomAHto?

    August 17th, 2010

    The Normanator's Handiwork...is he a KEEPER or is he a KEEPER?

    Whether you call them tomatoes or tomAHtoes; whether you eat them fresh or preserve them all luscious in jars that sparkle with their red goodness-it all means great eating year round.

    So many tomatoes!  So little time!  So how can we present them to our families so they do not groan and complain, “Oh, no!  Not tomatoes AGAIN!”

    Mom used to stuff tomatoes with tuna or chicken salad on little beds of lettuce.  We always thought that was the chi-chi poo-poo version and that must be what people ate who had servants.

    SIDEBAR:  Most who find their way to this blog do not have servants!  We are the uber thrifty; we use EBT cards from public assistance like SNAP or WIC.  We might have food from a food pantry or we might use food commodities.  Farmers Markets coupons could get us some tomatoes.  We might even use Angel Food Ministries.  Servants are not an option.  END SIDEBAR.

    My mom also made a brine for chopped tomatoes.  She would use vinegar, salt, pepper and a little sugar.  Sometimes there were cucumbers and/or onions swimming in a bowl of that.  She reused that brine, adding tomatoes as we ate them.  This was a summertime staple on the table for lunch and dinner.

    My dad taught me how to love tomato sammies for breakfast.  He would slice some of Mom’s home made bread, lather it with butter and pile on slices of tomatoes from the garden.  This was comfort food for me as I was growing up.  Sometimes when I’m hungry and don’t know what I want, I still settle on tomato sammies!

    Mom’s best friend, Helen, used to make a concoction using quartered tomatoes, garlic buds, onions and oil.  She would spread it out over a baking sheet, drizzle the oil over all of it and pop it into the oven.  When it came out, Helen would chop it up and pour it over cooked spaghetti noodles.  She toasted garlic bread for us, too.  We thought it was absolute luxury.  And so it was!

    Myra, our landlady, used to treat us to fried green tomatoes.  As I recall, she dredged quarters of the green fruit in corn meal and fried them in oil.  I can still remember sitting at her kitchen table, watching her work, and having her present me with a plate full of the beauties.  Such delicious memories…

    We eat breakfast at the ungodly hour of 1:30 AM.  One of our faves is to stir up a few eggs and add chopped tomatoes to the pan.  It makes for a flavorful and filling breakfast with lots of nourishment.  Better yet;  it is cost effective.

    Call them tomatoes or call them tomAHtoes. They are delicious and nutritious whether they are fresh, cooked, canned or pickled. Even better than that, they are easy on the food budget!

    What do YOU do with these beauties?  I can’t wait to hear from you!

    We appreciate you!  Please consider yourselves hugged.  Now I’m going to enjoy a tomato the way you might enjoy an apple:  just with a shake of salt AND A NAPKIN TO CATCH THE JUICE DRIZZLES!

    PS/There is a link below that will transport you to a website offering a healthy, cost effective way to clean your teeth.  Please check it out.  It’s important to save money any way we can and if we eat well and wisely and can keep our medical care costs low we have won TWICE!

    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.

    6 comments »

    Posted in Tips

    Tags:

    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.


    4 comments »

    Posted in Cooking, Recipes

    Tags:

    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.

    3 comments »

    Posted in Cooking, Guest Post, Recipes, Tips

    Tags:

    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.

     





    No comments »

    Posted in Recipes, cooking class

    Tags:

    Food Stamps Cooking Club: Is the Coffee Ready?

    May 19th, 2010

    Brew up some coffee!  We have PIE!

    Leave it to the Club Members!  Even after being away from the Club House, the mail continues to pour in with loads of food ideas for those who are keeping close watch on their food costs.

    Today’s recipe is timely because rhubarb season is in full swing!  Even if you get a hankering for a good rhubarb dessert after the season passes you know the freezer is likely to have a stash that will satisfy your longing for a yummy dessert.

    This family favorite comes from Sadie’s daughter, Sheila and we share it with our best wishes:

    “MOTHER’S RHUBARB PIE’

    From Sheila Davis with a nod to Sadie, God rest her soul

    1 cup sifted flour
    1 tsp. baking powder
    1/2 tsp. salt
    2 tablespoons butter       
    1 egg beaten
    2 tablespoons milk

    Mix this and press into 9″ pie plate


    3 cups diced rhubarb
    1 small pkg strawberry jello
    1/2 cup flour

    Arrange rhubarb in shell and sprinkle with dry gelatin dessert.

    1 cup sugar                    
    1/2 tsp cinnamon                 
    1/4 cup melted butter

    Combine sugar, flour, cinnamon, and melted butter and sprinkle over top.

    Bake 350 for 50 min. or until rhubarb is tender.  Serves 6.
    For people who keep a close eye on their food budgets, or those who utilize food pantries and food commodities; for users of Angel Food Ministries or SNAP or WIC this might be an excellent way to utilize your food supply.

    It may even be possible for you to fall heir to some rhubarb; some families have more than they can use themselves and would love to share.  ASK AROUND.

    Keep those cards, letters and emails coming, kids!  They are the life blood of this Club.  We cheerfully accept fan mail and critical comments, too.  We make every effort to deliver what will be helpful to our members.  foodstampscookingclub@gmail.com

    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.

    6 comments »

    Posted in Club Member Comment, Recipes

    Tags:

    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.


     

    8 comments »

    Posted in Action Center, Cooking, cooking class

    Tags:

    Food Stamps Cooking Club: Just Add Water?

    April 16th, 2010

     

     

    Sometimes, if you just add water, you create something wonderful. Other times? Not so much.


     

    Long ago and far away, Mother Connie was a peddler. She went into peoples homes and kitchens and demonstrated a particular cooking technique: waterless cooking.  This was during an era where moms stayed home and prepared food for their families and people actually sat together around a table to share their meals.  It so feels like another lifetime…

    One of the demonstrators who helped to train others was asked to talk about his business, which was located in Minnesota.  His area included many very large families.

    John trotted out his big beef roast and the roaster like people used if they did not have the kind we demonstrated and he proceeded to cut off the end of the beef roast with a humongous knife.  Everyone in the audience gasped aloud.

    Then John went on to explain that his customer always lopped off one end of the roast before it went into the pan.  When John pressed her as to why that was, we learned that “that’s the way my mom always did it.”  The customer’s mother did not have a roasting pan large enough to accommodate a large family, so Mom simply “made do” by cutting whatever roast she had to fit the pan she owned!

    We all do this, you know.  We ALL do things the way we were shown.  Sometimes it’s comical, like John’s situation; sometimes it just shows lack of Yankee Ingenuity.

    Another blogger sent me a recipe that your parents or grandparent and their generations may remember seeing.  It was sent out from a celebrity:

    “Gracie Allen’s Classic Recipe for Roast  Beef

    1 large Roast of beef
    1 small Roast of  beef

    Take the two roasts and put them in the  oven.
    When the little one burns, the  big one is done.”

    Surely the Food Stamps Cooking Club can do much better than that when it comes to recipes! For openers, we might mention Chef Shawn’s roasting tip:  He suggests cutting equal amounts of onion, carrot and celery and scattering the pieces over the bottom of the roasting pan.  The vegetables make a nice “rack” for the beef roast to rest upon as it cooks.

    However, to be fair,  Gracie Allen did not have the luxury of working with somebody as caring as Chef Shawn Bucher.  And I seriously doubt that she used food stamps-SNAP-or WIC or food commodities, either.  Angel Food Ministries had not been born yet, nor had the Farmers Market Coupon.  The chance is remote that she ever visited a food pantry, unless it may have been for publicity…causes in Gracie’s day were not so politically correct.

    We think our Club Members have the best, most practical ideas and they have not been shy to share, either.  Maybe they don’t comment as often as we wish-hint, hint-but our Inbox is always stuffed with great notions.  Some of those will filter into the occasional messages we send from time to time.  Others will appear on the blog.  You are welcome to send your thoughts here: foodstampscookingclub@gmail.com .

    Someone sent a clipping from their local newspaper about the recipients of public assistance for food.  Your humble blogger is still digesting it because it plucked at the heartstrings.  It should have come with a tissue alert.  Watch for more about that 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.

    No comments »

    Posted in Cooking, Recipes

    Tags:

    Food Stamps Cooking Club: Fighting High Cholesterol?

    April 7th, 2010

     

     

     

     

     

    This dinner plate got rave reviews from The Normanator and The Kid! That means it was certainly fit for human consumption. AND THERE WERE NO LEFTOVERS!

    The Clubhouse has a temporary boarder.  Seems the cholesterol count of one of our offspring has skyrocketed.  In lieu of statin drugs, we opted to bring him from his group home and put his toes under our table.  Mother Connie believes wholeheartedly that cholesterol does not rise because the body is lacking in prescription medication.   Bodies need real food to nourish and support every system optimally.

    The fun is not only having him with us but in counting the veggies and fruits and discussing what we might prepare for any given meal and even how we’ll use the leftover food!  Our new star boarder has  favored his peeps at his workshop with a video he made, talking about his foods.  He has gone to the extreme of  taking out bragging rights for his high vegetable count!

    After choosing and washing and preparing 18 pieces of produce for his consumption in one day, our resident character was pretty sure we could HEAR the cholesterol number tumbling.  We even thought we had FOUND a pile of cholesterol in the guest room.  But we soon learned it was only his soiled laundry.

    The plate pictured above is loaded with lots of goodness.  The potatoes have their jackets on and were drizzled with olive oil before they went into a hot oven.  The fish, cod, was baked and topped off with a mixture of buttermilk, mayo and pickle relish with a touch of lemon.

    That salad was the show stopper.  I saw SOMEONE take third helpings of that nutrient laden offering.  Here’s how that went together:

    MOTHER CONNIE’S VERSION of BROCCOLI SALAD

    3  cups fresh broccoli florets, cut into bite sized pieces

    1/2  white onion, chopped (red onion would make it prettier)

    1  cup raisins

    1/2  cup walnuts, coarsely chopped

    DRESSING:

    1  cup salad dressing or mayo

    1/2  cup buttermilk or sour cream

    1  tablespoon sugar

    rice vinegar-just enough to thin the dressing to the consistency you like.

    Mix everything together and drizzle dressing over the vegetables, nuts and raisins.  Allow to chill.   Gently mix again before serving so as to coat every vegetable with the dressing.

    This kind of salad is often made with bacon and that’s yummy, too, but this is so quick and easy and economical that you really can’t go wrong.  I see that the grocery store circulars are advertising broccoli for $1.28 per bunch.  That’s a good buy in this neck of the woods.

    If you depend on Angel Food Ministries, WIC, or SNAP or even if you use Farmer’s Markets Coupons you are interested to know how to stretch every single dollar meant for food.  Similarly, if your family has food commodities or food from a food pantry you still want to be frugal with your supplies.  It is our aim to help you in this regard.  Everybody wants comfort foods, after all; not uncomfortably high prices!

    No doubt you Club Members have food ideas galore.  You are most welcome to share them here.  We love hearing your stories, especially your SUCCESS STORIES and we relish the thoughts of your sending recipes and tips you have found workable in your own kitchens.  We are all in the trenches, kids.  We can help one another if only we reach out.  Our email address is foodstampscookingclub@gmail.com  and we can’t WAIT to hear from YOU.

    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.


    2 comments »

    Posted in Cooking, Recipes

    Tags:

    Food Stamps Cooking Club: What About Dinner?

    March 31st, 2010

     

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

     

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

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

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

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

    THREE BEAN CHILI

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

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

    1  28 oz can crushed tomatoes

    1  teaspoon ground cumin

    1  teaspoon chili powder

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

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

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

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

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

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

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

    Connie Baum

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

    No comments »

    Posted in Recipes, Tips

    Tags: