Nothing, but NOTHING, motivates one to clean the kitchen like having a French pastry chef come to your home for a Cooking Class! Everything shone to a fare-thee-well and when the magic show had ended there was no trace that anyone had entered the kitchen…was it a dream? Well, it was dreamy, all right!
Angels helped to bring this about. You may recall that there were computer issues awhile back. During that time, the August 29th issue of the Lincoln Journal Star carried the story of how Chef totes his pastries to the Farmers Market. His story touched my heart and soul, so I ‘hired’ the heavens to help bring him to the Club House for a Cooking Class. Having a real, live chef has been a dream of mine for awhile.
When the computer was up and running again, I contacted Chef Lawrence through his website. He responded instantly and shared with me that the news item had produced so much interest and new customers for him that he felt the need to give back. He would be delighted to come and share with us. Had we connected a week earlier the answer would have been ‘no’ because he was just too busy. Angels have such great timing.
His philosophy is simple: “Get 9, give 1.” In other words, he ‘pays it forward.’ What’s not to love about that?
Chef Lawrence De Villiers, a French Pastry Chef from Lincoln, NE, relaxed in the Club House before he taught us about crepes!
Prior to his arrival, we made nice for him:
We learned at the outset that all cooking is meant to be simple. Use simple ingredients. Be sparing with herbs and fixings. When making crepes, it’s best to whirl the ingredients in a blender or food processor and let the batter rest for at least one hour before preparing the finished product! This allows the bubbles to dissipate so there are not holes in the crepes.
Chef discusses his work in a homeless shelter in the Bronx, after arriving in the USA from Normandy, France.
After Chef Lawrence had given us an overview of our lesson and had shared some of his story with us, he proceeded to the kitchen. WOW, were we impressed!
These videos were made possible because of Food Stamps Cooking Club supporters:
Judy Coe, Videographer
Dustin and Wendi Buggi, Technical Advisors Extrordinaire
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PS: We live for comments! Chef Lawrence will appreciate your comments, also! Thanks for your patience as this blog post was being prepared FOR YOU, dear members!
My, but it’s been a long time since we were all in the Club House! You all have been sorely missed!
Oh, my! It feels SO GOOD to be back as your humble blogger. Technology is wonderful when it works and when it doesn’t–well, let’s just say it can interrupt the flow of life!
Things have been happening at breakneck speed while the blog was quiet...we have so many new members to welcome and thank! We are working feverishly on an offline cooking class and recipes have been pouring in! WE LOVE IT ALL!
That we have so many fresh new faces around the Club House tells me that a need is being met. People who use EBT cards from WIC or SNAP are getting some valuable assistance; those who have food from commodities or a food pantry are looking for help in creating interesting, low cost dishes for their families and those who are frugal by nature are coming to share ideas and offer their wisdom. It is so wonderful to have all these souls coming together for a common cause! Thanks, EVERYONE.
The Normanator and I are extremely grateful for Angel Food Ministries. We feel that we are doubling our food budget dollars by using this valuable service that is open to EVERYONE, regardless of your situation. They also welcome those EBT cards from SNAP and you can order online. Point, click, save!
Before we were so rudely interrupted by electronic glitches we were on a rant about BEANS. While we were down a wonderful recipe arrived at the Club House door by one of our most faithful charter members and I want to share it here. I am warning you: IT IS DELISH!
Pork and Bean Cake
Yes, pork and beans; that is not a misprint! ~Mother Connie
1 15 oz can pork and beans
1 8 oz can crushed pineapple, juice and all
Beat well until beans are pureed.
Add 2 cups sugar
1 cup vegetable oil
4 eggs
1 teaspoon vanilla
Beat well for 2 minutes
Add 2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon cinnamon
Beat well. Pour into large UNGREASED jelly roll pan. Bake at 350 for 30 to 35 minutes.
When cool frost with this mixture:
1 6 oz pkge cream cheese
1/2 cup butter
4 cups powdered sugar
The finished product will remind you of spice cake and you will be delighted!
Thanks to KIM for this offering.
Do you have something “beany” to share? Shoot us an email: foodstampscookingclub@gmail.com We appreciate you and your ideas.
We will be keeping you all in the loop about the upcoming offline cooking class, so do keep your eyes open for that. Those of you who do not live in SE Nebraska will have access to some of that information because we plan to video a portion of the presentation. EACH OF YOU IS CRITICAL TO THE SUCCESS OF THIS GATHERING OF LIKE MINDS!
Gardens around town are bountiful now; there are some tremendous ideas to share about TOMATOES so if the computer behaves itself, those ideas will be forthcoming. grin
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Hours of educational fun came right to my doorstep!
Let me begin by saying that I am NOT selling a darned thing and if you were to order something I’d never see a cent. Now you know this is NOT a sales pitch!
Some time ago, Chef Shawn Bucher and I had a 140 character conversation on Twitter. One tweet led to another and at one point we had a cheery telephone conversation. He expressed an interest in the Food Stamps Cooking Club and our offline cooking classes.
I was intrigued by his cookbook, First Timers Cookbook and thought it would be a good resource for our classes. I ordered it, thinking it would be just another cookbook and since I already know how to cook…silly me. Did I imagine I could not learn another thing? Foolish, wasn’t I?
When the book arrived I was elated! Long time Club Members may recall the post I made about it, showing off the copy Chef had signed in his own hand!
I follow Chef Shawn on Twitter and Face Book and of course I “Like” his Face Book page, First Timers Cookbook. I have become his #1 Cheerleader. Or at least one of his more vocal fans.
He surprised and delighted me by sending me a 2 disc DVD of his cooking series. I could hardly wait to watch them! I spent four glorious hours watching him show the fine points of table setting, explain tools of the trade, proper use of knives, and tip after helpful tip for preparing every food you could think of. Besides that, it was eye candy just to see his professional kitchen, replete with granite and stainless steel. Chef’s charming personality and keen sense of humor shone through, as well.
If you are struggling to think of a shower gift for a bride-to-be or if you have a teenager who would like to learn about food prep, this is really the ideal present.
When I reviewedFirst Timers Cookbook for my Book Lovers Club they all thought it would be ideal for their grandchildren. They were pleased as punch when their order came quickly and was so beautifully and simply illustrated. A good friend suggested she’d like to have some of those DVDs around for spur-of-the-moment gifts, too! Great idea and no gas guzzling drive to shop!
Users of Angel Food Ministries would be gleeful to have this set; those who depend on food commodities or food pantries will surely benefit. Maybe several families could pool their money and share a set? *Sounds like the basis for a Cooking Club, if you ask me, which of course you did not… Those who have EBT cards for WIC or SNAP will surely enjoy the tips and lessons, as well. If you are holding Farmers Market Coupons, you will learn much and be entertained as well as enlightened!
OK, kids. Next time we go back to hard sell mode. grin
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.
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.
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Do you recall the “almost oopsie” Mother Connie had with using veggies recently?
That post prompted one of our faithful Members to send this comment. We chose to offer it here as a mini blog post because it is so comprehensive and valuable. Thanks, Sandra. We appreciate that you are so generous with your ideas!
“Wow! Mother Connie, that sounds wonderful! I usually just roast my zukes in the oven with some salt and pepper. But I have a friend who marinates hers and then dehydrates them. So they turn out like chips but are healthier. Imagine some zukes chips flavored with italian dressing, balsamic vinegar, or even bbq sauce. Yum Yum! And zukes are so easy to grow.
I also love to use zukes in veggie fajitas a few times a summer. I just cut zukes and yellow squash in long strips and saute them with onions, peppers, and peeled tomatoes. Then I serve them in tortillas with some sour cream and cheese. Yummy and healthy! “
Even though we just pushed ourselves away from the dinner table, these ideas are mouth-wateringly appealing!
Thanks again, Sandra!
Anyone who is frugal, anyone who uses WIC or SNAP or Farmers Markets; even users of Angel Food Ministries can benefit from these helpful ideas. If there are folks reading this blog who simply yearn for comfort food, want to better manage their food pantry food or food commodities, we hope this is a helpful place to come. Whether a person loves to cook or hates to cook, we hope to offer some assistance.
A message was sent out today about cooking with beans. Here’s hoping you found that beneficial, as well.
I’m guessing YOU ALL have better ideas than Mother Connie…I surely hope you’ll all take a page out of Sandra’s book and share with the whole class.
Another point to consider: Chef Shawn Bucher and Chef Joshua Stokes left comments for us on the post that featured their work! (We were as excited as teenagers being invited to a Prom!) They were also kind enough to send personal messages via email. No doubt they like having Food Groupies…grin
The offline Cooking Class will be happening on THURSDAY! We will keep you all in our loop!
The FTC wants you to know that there are links in this post. Should those links be clicked, resulting in sales, your humble blogger would be fairly compensated. Always do your due diligence when conducting affairs online or offline. Do business only with those you trust implicitly.
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!
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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.
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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.
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.
This is the stuff from which memories and relationships are made!
An article about various ways to simplify kitchen duties and making meal time easier captured my attention recently.
It made me pause and smile about the Food Stamps Cooking Club. You see, that’s what we DO here!
I have a neighbor who is a single mom and devoted caretaker of her niece. She asked for help with her food budgeting and that led to a little one on one cooking class. That led to sharing a meal we prepared together. It has also led to a long term friendship. See how this works?
YOU might like to think about inviting people you know and love-relatives or not-into your kitchen so you can teach one another about food and family traditions. Trade kitchens; have a get together in your home one time and next time go to another kitchen.
Here’s something that would be fun to prepare with four hands:
“STUFF”
1 # ground beef, browned
1 potato per person, peeled and chopped
2 ribs of celery, chopped
3 carrots, peeled and sliced
1 medium onion, sliced into rings
1 can cream of mushroom soup *Mother Connie strongly and lovingly recommends using your own home made sauce by using 2 T butter; 2 T flour and 1 cup milk for this. But if you have canned soup and prefer the simplicity, go for it. Mother Connie will never let on to the Kitchen Police!
Brown the meat and layer each ingredient into a large skillet. Cover and allow this to simmer for about 30 minutes or until the carrots are tender.
Depending on the size of your crowd and how deep your skillet is, you could add cabbage, broccoli, or just additional amounts of the veggies listed in the recipe.
The beauty of this dish is that the prep goes quickly with two pairs of hands at work and you can enjoy a good cup of coffee and some conversation while it bubbles on the stove top.
This could also go into a baking dish and be put into a 350 degree oven.
We made this a lot when our kids were growing up and it’s still a staple for a quick and filling meal. Add a salad and fruit to the menu and you have a winning combination!
Wouldn’t it be fun to invite Emeril Lagassi or Rachel Ray into your kitchen? I wonder what it would take to bring them in for our annual cooking class. One of our faithful club members knows Emeril’s phone number. Maybe she will ring him up and clue him in about what we are doing here. She says the number is 504 524 4241.
Emeril cooked for the Gosselin’s…my own daughter has eaten in his restaurants. Lots of people own his cookbooks and he is ALL about family and kids eating well. Hm…
I can’t say if Emeril was ever a user of SNAP or WIC or food commodities. I don’t know that he ever used Farmers Market Coupons or food pantry food. But I do know that Emeril and I both share a love for people and food. What if many club members rang him up and invited him to consider our little project here?
Could be interesting, kids. After all, nothing ventured; nothing gained.
In the meantime, do send your ideas about food and family to foodstampscookingclub@gmail.com and please continue leaving your comments here. We so love them AND YOU.
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. Do your due diligence when conducting business online or offline. Business should only be done with those you trust implicitly.
Living in the Food Stamps Cooking Club House, we had a special treat tonight! We had help making dinner! It was a thinly veiled cooking class which felt like we just had the neighbors come for a dinner of comfort foods…cuz that’s what we DID!
You would enjoy having your neighbors over for dinner, too. We will grow this friendship over shared menus and recipes. That makes my heart go pitty-pat.
Oh. I almost forgot to tell you that we used Mom’s good dishes-yes, I know they are mine now-AND we had ‘critter’ plates for the little people.
If you know people who are managing their food budgets with the help of SNAP or WIC; if you know those who depend on Food Pantries and/or food commodities or if you are acquainted with people who use Angel Food Ministries supplies you might like to duplicate the project we had so much fun with tonight!
We are so glad you came by and you are welcome to leave your comments. WE LOVE COMMENTS! We are thankful to have each one. If you’d like to send us a message you are welcome to write to us at foodstampscookingclub@gmail.com! WE LOVE MAIL.
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Food Stamps Cooking Club: Sandra Discusses Cukes and Zukes?
July 20th, 2010That post prompted one of our faithful Members to send this comment. We chose to offer it here as a mini blog post because it is so comprehensive and valuable. Thanks, Sandra. We appreciate that you are so generous with your ideas!
“Wow! Mother Connie, that sounds wonderful! I usually just roast my zukes in the oven with some salt and pepper. But I have a friend who marinates hers and then dehydrates them. So they turn out like chips but are healthier. Imagine some zukes chips flavored with italian dressing, balsamic vinegar, or even bbq sauce. Yum Yum! And zukes are so easy to grow.
I also love to use zukes in veggie fajitas a few times a summer. I just cut zukes and yellow squash in long strips and saute them with onions, peppers, and peeled tomatoes. Then I serve them in tortillas with some sour cream and cheese. Yummy and healthy!
“
Even though we just pushed ourselves away from the dinner table, these ideas are mouth-wateringly appealing!
Thanks again, Sandra!
Anyone who is frugal, anyone who uses WIC or SNAP or Farmers Markets; even users of Angel Food Ministries can benefit from these helpful ideas. If there are folks reading this blog who simply yearn for comfort food, want to better manage their food pantry food or food commodities, we hope this is a helpful place to come. Whether a person loves to cook or hates to cook, we hope to offer some assistance.
A message was sent out today about cooking with beans. Here’s hoping you found that beneficial, as well.
I’m guessing YOU ALL have better ideas than Mother Connie…I surely hope you’ll all take a page out of Sandra’s book and share with the whole class.
Another point to consider: Chef Shawn Bucher and Chef Joshua Stokes left comments for us on the post that featured their work! (We were as excited as teenagers being invited to a Prom!) They were also kind enough to send personal messages via email. No doubt they like having Food Groupies…grin
The offline Cooking Class will be happening on THURSDAY! We will keep you all in our loop!
Connie Baum
The FTC wants you to know that there are links in this post. Should those links be clicked, resulting in sales, your humble blogger would be fairly compensated. Always do your due diligence when conducting affairs online or offline. Do business only with those you trust implicitly.
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Posted in Club Member Comment, cooking class
Tags: Angel Food Ministries. comfort foods cooking class Cooking with beans cooking with zucchini Farmer's Market Coupons food budget Food Pantry foodstampscookingclub@gmail.com SNAP-Supplemental Nutrition Assistance Program WIC