Archive for the ‘Breakfast’ category

Food Stamps Cooking Club Unveils Offline Cooking Class!

January 2nd, 2014

Oatmeal 002

This is the very first day of our Food Stamps Cooking Club Offline Cooking Class!

 

There are a great many supporters to thank – Lorraine Wellman, Renita Farrall, Velda Koehler, who have been exuberant cheerleaders of this blog; Lili and Carol, my fellow bloggers who never cease to inspire me with their own menus, tips n tricks, comments and general encouragement; the good folks at Living On a Dime, who feel like family to me and Leanne Ely, who got me hooked many years ago with her Garlic Lime Chicken and her quest: Saving Dinner.

The idea with this class is to teach anybody how to prepare simple, low cost foods. There is nothing fancy or complicated about these recipes and tutorials. Best of all, we aren’t making any effort to sell you stuff! We want everyone to be healthy and to do that at the lowest possible cost.

Here is our very first offering:

Overnight Oatmeal

1 cup oats *Mother Connie prefers whole oat groats but use whatever you have

1 cup raisins* optional but this adds nutrition…just sayin’

handful of finely chopped nuts *walnuts, pecans, peanuts–whatever Santa left you

3 cups water or water and milk

dash of salt

Put everything into a covered saucepan or casserole dish and slide it into the oven after supper.  Set the temp for 200* and let the oven do the work for you.

In the morning you will be delighted NOT to have to make breakfast.  Simply take off the lid, stir a bit and dish it up!

*This would work well with a slow cooker too, but Mother Connie has not made it that way..yet.  grin/giggle

We like ours served with a sprinkle of cinnamon and a dash of nutmeg, along with a spoonful of either brown or granulated sugar.

No oven?  A toaster oven will do just fine.  Please, please do not use a microwave oven because they emit dangerous Electro Magnetic Frequencies and rob your food of its nutritive value.

We sincerely hope this will contribute to your life in a positive way!  You are dearly loved!

Connie Baum

The FTC wants you to know there are links on this page. 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.

 

 

First Fast Food and Food Stamps Cooking Club

July 30th, 2013

Fruits and veggies were the original fast food!

Even though it’s summer, or maybe especially because it is summer, people want fast food and they want it NOW.  Some folks skip breakfast because they are rushed to get to work; everyone can be on varying sleeping schedules because of vacation times — you all know  the drill.  That’s when convenient finger-food is really important.

When it’s time for lunch everyone wants something fast so they can go play.  Dinner time comes and people arrive at the table at varying times or, worse, sit in front of a screen as they eat.

Fresh fruits and veggies make for great meal plans, whether it’s a meal or a snack.

Let’s use yesterday’s lunch in the Club House for example:

We expected a lunch guest who is very diet conscious.  She has recently shed some weight and is eager to maintain her new norm.  To honor this, I prepared a HUGE salad at very low cost.  It had Romaine lettuce, onion, celery, mushrooms, red pepper, cauliflower and frozen peas.  It had a home made honey/mustard dressing so it was the perfect companion to the main dish.  Oh.  I used a bit of leftover ground beef to top off the salad.  It had already been seasoned so it only needed to be heated and that took almost no time to manage.

Our guest favored us with a bowl of fresh fruit, which served as a luscious ‘as-is’ dessert.  No topping; no dressing; just naked chunks of peach, apple, and strawberries.  Nothing spendy, really.

SIDEBAR:  We were surprised and delighted to add 2 more plates to the lunch table when some friends happened by as we came to the table.  Just as in the story of the loaves and the fishes there was plenty of food and we even had enough food left over for another meal!  END SIDEBAR

We were loaded with adequate protein and fiber – solid nutrition with minerals and vitamins and flavor, so we were not searching for snacks between lunch and dinner.

With food costs soaring it’s important to get enough nutrition in the foods we eat so as to keep the costs as low as possible.

It’s hard to juggle work/play/food prep/food costs with family and friends in every 24 hour span of time.  We GET that.  That’s why we exist.  It is our intention to be of service each day in our own little way.  You need to feel that someone cares and that you matter, BECAUSE YOU DO MATTER and of course, we care of we would not address the issue every week day.

If you or someone you know is using public assistance, living on a dime or has an EBT  card for SNAP or WIC you may want to share this information with them.  Users of food pantries, food commodities, food banks, food drops or those who are thrifty by nature might like to become Members here at Food Stamps Cooking Club.  We appreciate passing the word and we do offer a little series of cooking tips.  Plans are in the works for a Cooking Class, which we hope can happen in the fall.

Connie Baum

The FTC wants you to know there are links on this page. 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.

Stack ‘Em Up: Food Stamps Cooking Club

July 19th, 2013

Weekends are the perfect time to stir up a batch of pancakes for those you love best! They smell divine, kids love them, and best of all: it’s a really inexpensive meal!

Pancakes on a lazy weekend morning are wonderful!  You may have used a mix in the past.  There is nothing wrong with mixes except that they often contain ingredients and additives you’d be better off without.  I found a wonderful recipe I wanted to share with you Club Members:

Make-at-home Pancakes

*Makes about 8 servings and can easily be doubled

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder *For even fluffier pancakes, you can add 1 teaspoon of baking soda as well–jus’ sayin’…

1 teaspoon salt

1 1/4 cups milk

large egg

3 tablespoons butter, melted

  1. In a big bowl, sift together the flour, baking powder, and salt. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

SIDEBAR:  Mother Connie uses the 1/4 cup measuring cup from her set of cups to make pancakes.  This assures uniform size and keeps kids from fighting over whose pancake is bigger! END SIDEBAR

If you’ve been using commercial syrup to pour over your pancakes, you need to know how EZ it is to make your own.  Here is how one of our Members does it:

Make-at-home Syrup

1 cup water

1 cup sugar

dash of salt

Bring the water and sugar to a boil and when the sugar is thoroughly dissolved, add a teaspoon of maple flavoring.  Pour this into a pitcher to pour or pour it into a small bowl with a dipper, such as a gravy spoon.

*Maybe you should double THAT batch, too!  It keeps well and you may need more for all the hungry mouths around your table.

You need not limit your toppings to syrup.  There are lots of berries available this time of year, you might like to toss a few chocolate chips across the golden brown of a pancake or you might have jam or jelly to top off a good breakfast or a leisurely Sunday night supper!

Do you know someone who is living on a dime?  Are there people in your sphere of influence who use funds from WIC or SNAP to fund their food budget?  Who do you know who is frugal and thrifty by nature who might benefit from our series of cooking tips or from this blog?  We are so tickled to greet the new Members every day and we sincerely hope this is a contribution to the world.

Enjoy your weekend and remember that you are dearly loved.

Connie Baum

The FTC wants you to know there are links on this page. 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

Breakfast Chatter at Food Stamps Cooking Club

February 12th, 2013

Tuesday always means a good, hot breakfast at Southeast Nebraska Community Action Center

Magic seems to happen when people or families gather around a table laden with good food.  Is it the coffee?  Is it the wonderful aroma coming from the kitchen?  The conversation flows, our moods elevate and laughter fills the room every Tuesday morning as we gather for breakfast!

Topics always cover community news-who is ailing, who moved and what’s on sale at the grocery store.  Today there was much talk about food.

Liver and onions; roast beef with onions; spinach salad and eggs were the headlines.  The whole bunch buzzed about whether to plan out menus for one or two vs those who pop something into a nuke machine for a quick meal.  We agreed that if we all operated in the same manner it would be a very boring world.  All this chatter went on as we were treated to a hot breakfast casserole, strips of crisp bacon, toast, peaches and OJ.  Oh, and that yummy steaming coffee!

Most of our breakfast buddies will return at noon for the congregate meal served at SENCA every weekday.  Friendships are fortified, news is distributed, and it is a wonderful service available to kids our age.  We are blessed to have a talented cook who is all heart-Loretta Pope does a great job in her role at SENCA.

All this got me thinking about what to present to the Food Stamps Cooking Club Members about making meals.  Golly, it is an ongoing thing, this meal making.  When you are living on a dime or depending on public assistance for your food NO MATTER YOUR AGE you might benefit from some help.  We dearly hope we are helpful in this regard; it is our passion and purpose, after all.

One of the things we do at the Club House is to cook a potful of eggs at one time.  Some might be used for salads or snacks and others are put back, peeled and ready to go, for a quick breakfast.  It takes almost no time to make a white sauce, adding those hard cooked eggs, for a lovely sauce over toast.  Quick!  Easy!  CHEAP.  Boom.

Another idea is to put one part oatmeal and two parts water into a covered pot or casserole into the oven at bedtime on very low heat.  You could toss in some dried fruit-or not-and a sprinkle of salt.  A good hot breakfast will greet you as you wake!  Quick!  Easy!  CHEAP!  Boom

Sometimes I stir up some egg/milk/cinnamon and soak bread overnight in that mixture.  This goes into the fridge as soon as the bread is added.  Next morning it takes very little time to pop the slices of bread into a hot skillet for French toast.  These can be topped with syrup, honey, jelly, jam or plain fruit-even yogurt. Pretty much a people pleaser!  This is also quick!  Easy!  CHEAP!  Boom

If you need breakfast on the go, granola might meet your needs.  There you can make up the mix your gang likes best, store it in your pantry or cupboard, and scoop it into a fridge container or plastic bag.  Another idea along this line is to peel an orange the night before and pop that into a plastic container.  You are out the door with good fortification and it’s quick, easy and CHEAP!  Boom

We would be remiss if we did not mention heart shaped pancakes for the upcoming VALENTINE DAY…topped off with red jam or jelly.  Stir up the mix the night before and it’s a cinch to get them to the table for your Valentines who come to your table before school or work!  Again-quick, easy, and CHEAP.  Boom.

The internet is filled with blogs with ideas of every sort.  Some of my favorites, as you know, are Saving DinnerCreative SavvThe Complete Guide to Imperfect Homemaking , Poor to Rich a Day at a Time and Living On a Dime. I also really enjoy reading CT on a Budget. and Monroe on a Budget.   I’m sure you’ll find tremendously helpful ideas about breakfast and much, much more.  Give them some love, won’t you, please?  And mention that Mother Connie sez hey.  Thanks.

Here’s hoping you leave some love in our comments panel, too.  grin

We are loving your mail…you can reach us at foodstampscookingclub@gmail.com.

We hope you are staying warm and feeling well.  We appreciate you all so much.

~Connie Baum

The FTC wants you to know there are links on this page. 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.

 

 

Granola! and Food Stamps Cooking Club

January 18th, 2013

We are going to pretend that the WordPress gremlins do not exist, even though we found a wonderful representation of oatmeal to share with you. Just imagine, if you will that there is a photograph of oat flakes scattered across the top of the page.

There is another DELIGHTFUL blog that brings smiles to my inbox and my face. It is called “The Complete Guide to Imperfect Homemaking” and the photos and ideas there just ooze love and class and care. The blogger, Kelly, shows off her latest recipe by serving it up on white dinnerware-it just so happens that our daughter in law has the same pattern so I am partial. I admit it! grin

Kelly was gracious in allowing me to share her GRANOLA! Here is how she did it:

She calls it “MAPLE PECAN GRANOLA” *Is your mouth watering yet? If not, it will…

She put all this into a large bowl:

3 cups of oats – not the ‘quick cook’ kind

2 cups pecans, chopped ***I suspect you could also use walnuts or almonds BUT remember, this is Maple PECAN Granola!

1/4 cup chia seeds ***Either black or white DO NOT OMIT, these slurp up lots of liquid and add so much nutrition it’s amazing.

1/2 teaspoon sea salt ***OK, if you don’t use sea salt you don’t know what you are missing but I suppose land salt will do for this.

Then she put all this into a saucepan:

1/2 cup coconut oil ***This may sound esoteric but trust me, it’s worth a trip to the health food store to use this on a regular basis.

1/2 cup maple syrup ***I suppose you could “cheat” and make your own, with real maple flavoring but real maple syrup is wondermous and won’t disappoint

a spoonful of vanilla extract ***The Kitchen Police might not arrest you for using vanilla flavoring…

Kelly drizzled the wet ingredients over the dry and carefully stirred the whole works.

She then heated the coconut oil so it was melted.

She spread the mixture out on two cooky sheets. Kelly lined her sheets with parchment paper to keep it from sticking. She baked her granola in a 300* oven for 12 to 15 minutes and removed it from the oven when it was the perfect shade of golden brown. Can you imagine how wonderful and delicious her kitchen must have smelled?

Kelly let the granola cool thoroughly and put it into a glass jar. It’s so pretty I hope she left in on the counter for all to admire!

Do cruise by her blog http://www.imperfecthomemaking.com/2013/01/maple-pecan-granola.html?showComment=1358512251318#c6468536153175032902 (SORRY; WordPress won’t let me put in a simpler link! ARGH) See for yourself all the steps she took and all those great photos she shows there. And do admire “my daughter in law’s” china! And while you’re there, leave Kelly some love.

You can leave some love HERE, too…in the comment box, if you don’t mind.

There are so many other blogs to admire. My favorites include livingonadime.com CTonabudget.blogspot.com and creativesavv.blogspot.com. All these women are smart, creative, well organized, and they mean to help others navigate the kitchen and home in frugal, pragmatic, beautifully designed ways. They are family oriented and so loving. They all need love in return, so shower them, won’t you please? Thanks oodles.

*Food Stamps Cooking Club caters to those who depend on public assistance for their food budgets. If you are a user of an EBT card from SNAP or WIC or get things from a food pantry, food bank, food commodities or other charity you might benefit from the information we share here. If you are just living on a dime or enjoy the challenge of frugal shopping and cooking, we are here to help you, too. We LOVE hearing from you, either on the comment panel or by email: foodstampscookingclub!gmail.com.

Thank you to everyone who is new here in the Club House. We just love getting new members and you must know this, for you are sharing this site-with all its warts and foibles-with your networks! THANK YOU SO MUCH.

~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.

Baking Breakfast at Food Stamps Cooking Club

January 10th, 2013

Although there is a gremlin living inside this blog – argh! – we have a recipe that’s too tasty for you to miss. This attempt to share will be an experiment so I trust all you Members will be patient as we work around the issues that make life so complicated.

The dish I want to share with you is CHEAP, easy and yummy! We put it on the breakfast table in the Club House this morning and it was a major hit! I hope you’ll like it as much as The Normanator and Mother Connie did!

BAKED OATMEAL

*Preheat oven to 350*

2 cups rolled oats

1/2 cup packed brown sugar

1 teaspoon baking powder

1/3 cup dried fruit *I used raisins!

3 tablespoons nuts *Optional. I opted out.

1 cup milk

1/2 cup applesauce

2 tablespoons oil *I used corn oil

1 beaten egg

Mix oats, sugar, baking powder, fruit and nuts, if used, in a large bowl. Separately place milk, applesauce, oil and egg. Add the liquid combo to the dry ingredients and stir to mix well.

Pour into greased 8″ baking pan. Bake at 350* for 20-25 minutes. Serve warm with milk or cream. Serves 6.

***The only square baking pan I have is a piece of junk so I opted to use a cast iron skillet. Oh, talk about heaven in the oven….this has a nutty flavor, despite the fact that no nuts were used! The caramel color of the finished product was so pretty. This dish is good enough to serve to guests!

Whether you have an EBT card from SNAP or WIC; even if you are using food commodities or items from a Food Bank or food pantry, you probably have all the fixin’s for this offering . If you are a frugal soul or living on a dime you are most likely to appreciate this as breakfast fare, although it would be proud to be a part of a brunch or even supper. I am told that many people have breakfast on Sunday evenings as a family tradition. I have a notion that our local Action Center will offer this some cold winter morning soon!

Let’s hope WordPress gets their act together OR let’s hope Mother Connie figures out how to edit properly and add goodies like videos, photos and comments.

Who knew the life of a blogger could be so knotty? grin

~Connie Baum
PS/We are LOVIN’ the comments we are getting AND the emails! Thanks for sending your thoughts to foodstampscookingclub@gmail.com!

Rice Pudding at Food Stamps Cooking Club!

June 30th, 2012

Old fashioned rice pudding makes a cool summertime breakfast, tasty hot weather dessert and is easy and inexpensive to prepare.  Not only that, your gang is going to get their appetites taken care of with no complaints!

 

Do you have fond memories of things your family ate on a regular basis?  When you eat ice cream, for example, are you transported back to your 5th birthday?  If you smell freshly baked bread, do you think of your grandmother or a favorite neighbor who turned out delicious products that tantalized your taste buds?

Rice pudding does that for me.  Mom’s recipe; my favorite childhood story book; cooking with my own children…memories of all these things create comfort in my life.  No doubt your family had traditions that trigger a trip down memory lane for you.

It’s all Carol’s fault.  grin  She mentioned it and that took me on a search to find out how people make rice pudding these days.  There are a zillion variations.  I’m staying true to my mother’s way of doing it.  I only wish Carol and I were close enough geographically to trade dishes to taste test one anothers’ creations!  One thing my research showed me is that OLDER recipes yield smaller servings.  It makes sense to me, given the obesity problem we have in the good old USA to offer the older version…You will see that Mom’s recipe was not up to 2012 portions!  Another bonus is that in this oppressive heat, there’s no need to crank up the oven!

This is offered as a dessert but it makes a wonderful summertime breakfast!  I know this from personal experience.

Rice Pudding, Harriet’s Way

3 tablespoons cornstarch

1/3  cup sugar

Dash salt

1/2  cup cold milk

1  1/2  cups milk,  scalded

1  teaspoon vanilla

1  cup cooked brown rice  *By now you know that the Kitchen Police won’t cuff you for using white rice.

METHOD:

Mix cornstarch, sugar, and salt.  Combine with cold milk.  Gradually add hot milk.  Cook in double boiler, stirring til thick; cover; coke 15 to 20minutes.  Add vanilla.  Gently fold in the rice til well mixed.  Add a few plumped raisins  *if your family will tolerate them.  Spoon into custard cups, sprinkle cinnamon and nutmeg over the top and place in the refrigerator to chill.

Yield:  6 servings   This recipe may be doubled very easily.

SIDEBAR:  If you do not have a double boiler, don’t panic.  Just use a skillet.  Put some water into it and put your saucepan inside the skillet.  If you are rushed for time, just pour the whole business into a bowl and sprinkle the spices over the top of that.  Let your family spoon out their own servings. Regarding plumped raisins, just put some boiling water over raisins in a dish and allow them to sit until they cool.  Drain the liquid and add to the pudding.   END SIDEBAR

This should be a slam dunk for those of you who are at the end of the month and at the end of your provisions, as well.  If you hold an EBT card from WIC or SNAP this should help you to  hold your food budget at bay.  Maybe you are living on a dime or are frequenting your local food pantry.  It could be that you use food commodities.  You might just be at your wits’ end, making every effort to feed your family within your means and make something they will enjoy for dessert.  In any case, we hope we are helpful to you.

We want to give a shout out to all those who have got our heart going pitty-pat by joining the Club, receiving a series of messages about cooking.  We also hope those messages have value for you.

Oh, did we mention how much we love COMMENTS?

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.

Bee Sweet With Food Stamps Cooking Club

June 20th, 2012

HONEY, can you BEEt the goodness of this golden liquid?

Honey is an amazing food.  Not suitable for babies, it is a wonderful and health supporting treat.  Locally harvested honey is ideal but use what you have and be creative.  Our newspaper  had some great ideas about using honey today, so let’s open the honey pot and the  Lincoln Journal Star and see what’s there.

One easy-do way to use honey is to spread it over toast.  It’s tasty, it is a great way to boost immunity and it is so easy that even youngsters can manage to fix it for themselves. 

Another way to use honey is to pair it with some vinegar, add your favorite spices or herbs and drizzle it over your green salad.

Eateries often feature dipping sauces with honey.  Think honey/mustard or honey/barbecue.  The Journal had a great idea from  Buzz Vance that made my mouth water:

HONEY BARBECUE SAUCE – Buzz Vance

1/4  cup butter

1   cup chopped onion

1    cup ketchup

1/3  cup water

1/4  cup honey  * more for a thicker sauce

2   tablespoons lemon juice

1  teaspoon Worcestershire sauce

1/4  teaspoon black pepper

1/4  teaspoon chili powder

Saute butter and onion until the onion is translucent.  Stir in ketchup, water, honey, Worcestershire sauce, pepper and chili powder.  Simmer for 5 minutes, remove from heat and add the lemon juice.

This has GOT to be a major winner!  The lemon juice would brighten the tomato-y flavor and those ingredients would make for a lip-smacking, finger-licking good dip or sauce for most any meat. 

*Recipes, such as this one, get snipped out of the paper and filed in my “Newspaper Recipes” file, which I mark “MUST TRY ASAP”…after I make it the first time I note whether it is worth a repeat performance.

On the same page in the Journal Doug Hunter offered up his no bake bars, starring honey:

HONEY PEANUT BUTTER PROTEIN BARS – Doug Hunter

1  cup peanut butter 

*Doug suggests natural; users of food commodities or pantries may have “regular” peanut butter.  NO WORRIES…no one will bother the Kitchen Police with this detail.

1   cup honey

3   cups dry, uncooked old fashioned oatmeal

Combine peanut butter and honey in a large nonstick pot and warm over LOW heat until runny and well mixed.  Mix in the oatmeal.  Do NOT cook; just heat enough to stir together.

Press into 9 X 9″ pan.  Cool.  Cut into bars.  Wrap each bar in foil and store in plastic bags or freezer containers.

*This would make great treats to tote to a picnic!  *It could be breakfast on the go, too!

As any user of an EBT card from WIC or SNAP can tell you, we are living in the back half of the month, making every effort to s t r e t c h those food budgets until they snap!  If you have food commodities or food pantry food; if you are just plain frugal and are living on a dime you are well aware of making the food last til more can be laid in.  We hope this little website is helpful to you in this regard.

Our club members are famous for sharing their ideas for frugality and good health.  Feel free to leave your comments on the blog.  We live for comments, doncha know?  grin

Here’s hoping you are enjoying the summer months, making wonderful memories with your families and not stressing over what to eat!  Please consider yourselves HUGGED.

~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.

Food Stamps Cooking Club: Speaking of Breakfast…

March 30th, 2011

 

Kids need a good start for the day after a good night's rest. So do adults! Even on a budget, it's quite do-able!

It’s MikeMax’s “fault” that we are discussing breakfast this week.  She got us all thinking about what we can eat for breakfast when we have more month than money.  She even inspired the creation of a new page, as you no doubt have noted.  In case you missed it, we are calling it “What Did YOU Have for Breakfast?”  which is not only clever, but self explanatory.  And Mother Connie is grinning…

The candor there is refreshing and the ideas just make us think of other things we can do to make the first meal of the day interesting, quick and CHEAP.

I read something the other day about breakfast that I’ve been wanting to share and today is the day.

It seems that Americans have broken out of the ‘toast n coffee and hurry out the door’ mold by including different, perhaps healthier choices as day starters.  Oatmeal, it seems is coming into its own again; chocolate is being included more-especially the dark chocolate, thought to be healthier than milk chocolate.

Juice choices are going beyond standard issue OJ to include other bottled juices and even the “designer” juices that are available online.  I dunno about YOU, but we had designer juices every time my mom mixed the last of the grape juice with the last of the apple juice to use up what was in the fridge!  She was also big on adding apple juice to prune juice. Mother Connie is fond of running home canned tomatoes through the food processor and straining that into a pitcher.  The residue that is left in the strainer makes awesome thickener for spaghetti or pizza sauce!

Eggs are expected to make a big comeback on the breakfast scene.  This is good news to your humble blogger, for eggs are a whole food that nourish bodies of all ages and they are easy to digest, in most cases.  Not only that, eggs are generally affordable.  During the Lenten season and through Easter they are likely to be specially priced. While eggs do not keep indefinitely, they do keep quite well and can be used in jillions of ways besides breakfast fare.

People who use WIC or SNAP’s EBT cards or Angel Food Ministries or Farmers Market Coupons can see the wisdom in using eggs for breakfast, lunch or dinner.  People who depend on food commodities or food pantry food lean hard on eggs to make meals stretch and stretch their food budget as far as possible.  If you are just frugal you are wise to use eggs as a wonderful source of protein in lots of different ways.

It is patently obvious that Food Stamps Cooking Club members are clever and creative.  It will be great fun to hear what you have to say about eggs for breakfast!  Send your comments to foodstampscookingclub@gmail.com  or post them at the bottom of this post, won’t you please?  Thanks oodles.

As we think about breakfast and hot cereal Mother Connie has stern warnings about the use of microwave ovens.  You have to understand that microwave ovens are dangerous, no matter what the manufacturer or the feds tell you.

Making hot cereal in a pot on the stove is a no brainer and takes very little time.  If time in the morning is an issue, think ahead.  Measure the water and salt and cereal before you go to bed and let it all hang out on the stovetop.  As you run the coffee through and pour some juice or cut some fruit the cereal can be bubbling and if you stir it occasionally it will not stick to the bottom of the pot.  Very soon it will be ready and your family will  have a good, hot breakfast.  Change it up by adding raisins or other dried fruits, nuts, cinnamon and nutmeg.  For special mornings, like Mondays, as an example, get the gang going by letting them pour chocolate milk over their cereal. Not that chocolate milk is so wonderful; it’s just a special treat if it only happens on Mondays!

Another note about the nuker:  Don’t be fooled into thinking that it’s OK to use for thawing meats or heating water for tea or whatever else.  THEY ARE HAZARDOUS TO HUMAN HEALTH.

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


Food Stamps Cooking Club: Breakfast is Served?

March 29th, 2011

 

Breakfast, with a bit of planning, can be a great day starter, even on a frugal budget!

Food Stamps Cooking Club has a brand new page!  Stop by there and leave YOUR morning menu there for us to see, won’t you, please?

It was Mikemax’s idea to start this  new page. She, like many of us, has come through a long and expensive month.  Having a good breakfast is important and even when you are squeezing your nickels until the buffaloes bellow, you can eat well and wisely.

Users of Angel Food Ministries, those who watch every penny of their food budget to s t r e t c h their food dollars, holders of EBT cards for SNAP or WIC, consumers of food commodities and food pantry food, lovers of comfort food and foodies in general can get good help from the new page.  Everyone will be welcome to GIVE good ideas, as well.  You may leave your comment on the new page, on this post, or you could send an email to foodstampscookingclub@gmail.com  and make our day!

You have been spreading the word, it seems, about this little blog.  For one thing, we have been nominated for Babble’s Top 100 Food Bloggers for 2011 and currently sit at #41-THANK YOU-and you have sent your pals to submit their names and email addresses in order to receive our series of cooking tips and infrequent email messages.  THANK YOU AGAIN!  And WELCOME to all the new Club Members!  It is great to have you as part of our foodie family!

Connie Baum

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