Greetings to all you precious Club Members and Guests! A GINORMOUS magnifying glass has been pressed into service because your humble blogger has been aching to get back into the game.
Because we are gaining new club members in DROVES-thanks to all the new people who have submitted their names and email addies-it felt important to share with you the information we got today from Leanne Ely, The Dinner Diva from Saving Dinner.
As you know, we are sending out a series of messages about cooking tips, including spices. Because of that subject matter we want you to have THIS, too:
“The Ultimate Spice Cabinet Clean Out by Leanne Ely, C.N.C
How many of us have professed to want to eat healthier, lose weight and get organized? It’s almost as if these three things are the ultimate trifecta! Believe it or not, one of the best ways to do all three of these things is to spice up your low calorie fare with herbs and spices.
But before you can organize your spices, you need to do a quick spice check. I’ve got this feeling we’ve got some OLD, ancient spices sitting in those cupboards! Let’s go on an archaeological dig and see what kind of fossils we can unearth. Here’s how you’re going to know you need some new spices–
You may need some new spices if:
*The date stamp on the bottom of the jar was from when you were in high school:
*The company who made the spice in the first place is out of business. Since 1980!
*The can is rusted and the label indistinguishable-you don’t know what’s in there.
*The label is missing so you smell it to identify it and can’t!
*The smell of the spice smells oddly like the garage on a rainy day.
*You mistakenly grab ground ginger for white pepper and it didn’t ruin what you were making because it had no flavor!
According to the website of McCormick Spice, if you still have spices in a tin can, you know the square and rectangular shaped cans with shaker and spoon out tops, they are seriously out of date-with the exception of black pepper-they have not manufactured the cans in over 15 years!!
The shelf life of spices is as follows:
Ground spices: 2 to 3 years
Whole spices: 3 to 4 years
Dried Herbs: 1 to 3 years
Great rule of thumb to figure out what to keep and what to pitch-if your spice is over a year old, it needs to be tossed. To keep your spices fresh and nice, you will want to buy only what you need and mark the bottom of the container with a Sharpie, indicating the date you purchased the spice.
I love buying my spices at the health food store (they are unbelievably fresh and cheap, because you buy what you need) and discount stores like Wal-Mart (2 for $1.00!). You can always have fresh spices when you get them this way.
Are you ready to spice up your life with some FRESH spices? Old Spice is cologne, not what should be hanging out in our spice drawers. Let’s get some fresh ones this week!
Now that you have all fresh and new spices, be sure and pick up a copy of our Ultimate Mix Ebook to create some spice, soup and sauce mixes of your own!
This information will be helpful for everyone who has a kitchen. It will be of particular interest to those who use SNAP or WIC; for those who get food from a food pantry or those who have food commodities. Many of our Club Members are simply frugal and careful with their food budgets. Users of Angel Food Ministries will benefit from this, too!
Your messages continue to delight the heart of your Webmaster…please keep them coming at foodstampscookingclub@gmail.com !
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Home pantries can provide security in lean times...
“*Please be advised that when the cat’s away the mice will play!
Unfortunately, Connie has not left me the Keys to the Kingdom-that is, her blog, so once this goes up, we’ll hear nothing from Connie herself for a week or so. She is having cataract surgery in May and has to give up her contacts next week. No contacts, in Connie’s own words = “No blogging; no email; no reading. No cooking, NO DRIVING-have not been driving anyway-and whatever else.”
So, before Connie closes up shop here for a few days, let’s talk about my pantry.
Most people who see it have “pantry envy.” It’s a walk-in closet off of my kitchen with shelves on three sides and room for my upright freezer. We built this house ourselves, and I insisted on it.
Generally, the pantry is full of food. I have a “thing” for food. I grew up in a home where my mother shopped every day for whatever we needed to eat that day. There was never any extra food. If we needed to bring a batch of cookies to Girl Scouts, for instance, we not only had to buy the chocolate chips and brown sugar, but often the vanilla or flour, too. Or butter. Or “all of the above.” Baking thus became very expensive!
I had been married for about 9 months when we moved to Eugene, OR, for my husband to attend graduate school. A few weeks after we arrived–while our cupboards were still all but bare–we had the snowstorm of the century–48 inches in 48 hours. In those days, before electronic cash registers, the stores stayed open during daylight hours, even without power. We had one near enough to walk, because we sure weren’t driving–the town where we lived didn’t even own a snowplow. We didn’t starve. But I swore I would never, ever be without food again.
It’s come in handy more than once. I live in a cold climate now and there are days each winter when I don’t–can’t–leave the house. Years ago-decades, actually!-my husband and I were both unemployed at the same time for about two months, and I was glad to have my cupboards full of food. I didn’t have a freezer then. Money was tight for us last month so we lived out of the freezer and pantry.
Recently I noticed that my pantry was a mess. Because I have so much room, it can become a catch-all. Stuff like empty jars get piled in there, instead of put away in the garage. There were crushed-up crackers on the shelves. Overflowing plastic grocery bags had found their way to the floor. I even suspected I didn’t have much food left–by my standards, anyway. It was such a mess, who could tell?
Yesterday I started cleaning the pantry. To do the job right would take more time than I have to spare. But, I started straightening up shelves, recycling glass jars, picking up the plastic bags. Eventually, I’ll dust the tops of the packages, vacuum the floor and call it good. I’m about three-quarters done, and I’m shocked by how little food I actually have.
I also found a few things that had to go. Now, I was cooking long before there were dates printed on food packages, so I don’t get too hung up on them. Even I would not open a bulging can of tomato paste with a 2003 date on it! I also emptied some jars of homemade jam that were waaaaay past their prime.
As I sorted my containers, I checked the dates and put the oldest packages in front. I also made a mental note of stuff that was only slightly out of date, and I’ll be using those things in the next week or two. Obviously, if I see or smell anything odd when I open them, I’ll discard them without tasting–but I absolutely do not expect anything like that. Canned goods, stored properly, are good for about 5 years.
I found a few things we don’t really like that aren’t outdated. They are headed to the food bank.
If you are short on $$$ this month, be sure to neaten up your pantry and check what you do have. Chances are, you’ll find the makings for several meals.
I digress for a moment to mention one of my favorite blogs, The Frugal Queen. This one comes out of England, which seems to be a hotbed of frugality. This month she is trying to use up everything in her cupboards without shopping, and she turns out some mighty interesting-looking meals. I intend to start using up my outdated goods in exactly this way…and if you are low on funds, you might want to, also.
I also need to start rebuilding my pantry. I’ll do it exactly the way I bought the stuff to begin with–by purchasing in quantity whatever I can get for cheap. Quantity might be a case of something. It might be “limit 2.” It’s whatever foods we typically eat and up to a one-year supply.
What kind of deals can YOU expect in the next few weeks?
Think Easter. I’ll pick up an extra dozen or two of eggs. I’m looking for a deal on canned pineapple: .80 to .90 for a 20 ounce tin and I’ll buy a case–maybe two. I’ll put an extra ham in the freezer. And one of the stores here has Del Monte veggies on sale this week for .50 can. That’s a killer deal for the only brand of green beans and corn that I’ll buy. I noticed that I’m going to run out of beans before the fall case-goods sales, so I’ll pick up half a case to see me through.
Cinco de Mayo–May 5–is a good time to stock up on salsa, tortillas and other Mexican foods. While you are in the ethnic foods aisle, look for cellophane packages of spices used in Mexican cooking. They’re fresh, they’re dirt cheap and you’ll be surprised what you find.
The next big opportunity to stock up will be Memorial Day. Think picnics! Ground beef, buns, chips, condiments and soft drinks will be on sale. This is the time to stock up on ketchup, mustard and relish–and I will. Pork and beans, too. Ditto for the 4th of July.
During the summer, when people are canning, you’ll also find deals on sugar. The really good deals are usually “limit 1,” but you will see them often enough that, over the course of a few weeks, you can pick up enough to last all year.
The best grocery deals are in November and December…but I will write about them then.
I shop at a bread thrift store, too. Yesterday I bought 6 weeks’ worth of bread and rolls for a little over $15 and stashed them in my freezer. Note: hamburger and hotdog buns don’t freeze well, so never buy more than you’ll eat within a couple of weeks.
If you rely on food stamps or other benefits, I know it isn’t uncommon to run out of money before you run out of month. Even on a limited budget, you can usually pick up an extra bottle of ketchup, an extra dozen eggs, maybe even a ham–if it is cheap enough. Do this enough times, and you’ll build up a nice little pantry AND regularly eat at the lowest possible price. Try never to run out of anything–like those chocolate chip cookies, it will always cost you more.
Remember that coupons will make your EBT go farther. I mostly buy store brands, but I do use some coupons. If you aren’t currently couponing, give it a try…as long as it saves you money. If it tempts you to buy items you wouldn’t otherwise buy, or to pay more for a brand name, there is no saving.
There is good advice about coupons at Monroe On a Budget. Too bad nobody around here doubles coupons. BTW, I have coupons for Dole pineapple if it goes on sale! And if it doesn’t, I already know where I can get Del Monte for .88 can. This week is probably the only time of year I will see it on sale.”
~MikeMax
What would Mother Connie DO without her helpers? This world is a better place because of the community YOU PEOPLE have created. Mikemax has been a major player in this community building. Her wit, wisdom, and expertise are such valuable assets here. So are the comments from all the Club Members. We love the emails, too. As you know, emails can be directed to foodstampscookingclub@gmail.com!
Next week will fly by and regular posts should be no problem so do stay tuned after you get your pantry or cupboards straightened up!
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
PS/Those who have goods from Angel Food Ministries; EBT cards from WIC or SNAP; those who frequent food pantries and people who have food commodities; even those folks who are happiest when they can practice frugality-whether they are living on a dime or not-can benefit from the ideas on this blog. Please feel free to share the information with those who sit in your circle. If you have not submitted your name and email address for our series of cooking tips and infrequent email messages, we invite you to do so. And we thank you for your participation in the Club!
The Easter Bunny will soon make his appearance...Tawra has some great ideas for getting ready for his arrival!
Tawra Kellam has been kind enough to provide us with a Guest Post today!
Users of SNAP or WIC, take note! If you have food from Angel Food Ministries or Farmers Market coupons; food commodities or things from a food pantry…even if you just want to stretch every food dollar in your food budget…you can appreciate these clever ideas. EVEN IF you do not have little people in your home any more, you will enjoy reading what Tawra has sent to us about observing the Easter Holiday:
“A reader asks:
Got any inexpensive ideas for Easter gifts for the kids? Also, do you have any ideas that would focus on the real meaning of Easter and not just bunnies and eggs?
Easter is a great time of the year to celebrate, especially if you have the hope that comes from Jesus Christ and His resurrection. Here are some ideas for Easter gifts. Try some of them and if the creative juices start flowing, make up some of your own!
If you don’t have Easter baskets, you can also use:
Plain wicker baskets
Baskets spray painted an Easter color
A cute straw hat
A pail for the sandbox
A bowl wrapped in tissue paper
Paper sacks that the kids decorate. Cut out pictures from magazines or use stickers. Glue or stick them on and then paint or color around them.
Any sort of plastic storage container. These often can be used later for storage.
For a “family” Easter basket, set a nice plate on the table with Easter grass and goodies arranged on the plate or platter. This is great when you have older kids.
Fillers for Easter Baskets:
Buy candy after Valentine’s Day at half price and keep to fill Easter baskets.
Make Easter cookies in the shapes of bunnies, eggs, crosses or any other Easter shape that comes to mind and decorate.
Popcorn Balls or Rice Krispie Treats colored in pastel colors.
String Froot Loops onto yarn and tie to make a necklace.
Don’t fill baskets. Instead put jelly beans and candy in plastic eggs so the kids can fill their own baskets. You can also put nickels, dimes, toy soldiers, bugs, stickers, barrettes or hair ribbons in the eggs. Hide them outside or in the house if you live in a climate where it’s usually cold on Easter.
Make coupons for getting out of chores, staying up late one night, having a friend over for a sleep over or a special dinner that they like.
Include like new books purchased at garage sales or thrift stores.
Wacky crayons- Crayon pieces melted together in a muffin tin to make a “big” crayon.
Flower seeds that the kids can grow
Mini-stuffed animals purchased at garage sales or on clearance the year before.
Paper dolls or coloring books. There are many available on the Internet that you can print yourself.
For teenagers, put these items in baskets: lotions, soaps, suntan lotions, fingernail polish, movie tickets, tickets for getting out of a chore, ticket for $5 worth of car gas, clothes purchased on clearance and of course lots of candy!
Leave a trail of jelly beans or candy kisses from their rooms to their Easter baskets.
Easter Kisses
Put some Hershey Kisses or chocolate chips in a plastic bag and attach the following poem:
This cute little bunny has hopped all day
Been delivering baskets for the holiday.
His paws are so tired and his little nose itches.
He left you something special-something to fill all your wishes.
These cute little hugs and Easter kisses.
Put 1 Pound Jelly Beans into a bag and attach this poem:RED is for the blood He gave.
GREEN is for the grass He made.
YELLOW is for the sun so bright.
ORANGE is for the edge of night.
BLACK is for the sins we made.
WHITE is for the grace he gave.
PURPLE is for His hour of sorrow.
PINK is for our new tomorrow.
A bag full of jelly beans colorful and sweet,
Is a prayer, is a promise, is a special treat.
Easter Carrot TreatsBuy disposable plastic decorating bags and fill them with orange jellybeans or cheese balls. Then stick some green Easter grass in the top of the bag (leave some hanging out) and secure the bag with a rubber band and then ribbon so that it resembles a carrot.
Jill Cooper and Tawra Kellam are frugal living experts and the authors of theDining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips & recipes visit Living on a Dime!“ ~Tawra Kellam
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
If your breadbox is full to overflowing, Rainy has some suggestions for you!
One of the best things about this Club are the generous, creative members who pop up with wonderful ideas for food prep! Rainy has offered bits of wisdom, for which we are grateful:
“Got Bread Coming Out Of Your Ears?
At one time or another, we’ve all had bread piling up on the counter or in the bread box. “What to do with it?” you may wonder. Depending on your family composition…whether you have kids in the house, are a single person household…your bread needs may wax and wane day by day. Still, most households have bread sitting around waiting to be used.
In my house, the heels of bread are rejected…left alone sitting in the bottom of the bread wrapper. Now at certain times of the year, when it is more common for me to think of making stuffing; I will save them up in freezer bags to save up until I get enough to put together a nice sized dish of stuffing.
Those very same crusts of bread make great croutons for the tops of our salads when they are drizzled with a little bit of olive oil and dusted with some of my favorite spices and seasonings. I love homemade croutons because I can flavor them the way that I want, without all of those preservatives that purchased croutons have in them.
There have been moments when I confess to having gotten overzealous in purchasing loaves of bread, when they were perhaps on sale, or I over-estimated how much my family would use for lunches and for toast to go along with their quick morning breakfasts. This seems highly wasteful to have loaves of bread sitting in their wrappers going all stale and risking getting moldy.
Because of this…I have gotten very creative at saving loaves of forgotten bread. I have to confess, when I first got married my mother in law tried to convince me of the wonders of bread pudding. Can I just tell you that the way she described it to me turned me off right from the start? She said, “I just take all of the dried up OLD bread and the milk that is starting to turn bad and dump it into the bowl with some cinnamon, sugar and raisins. It tastes great!” That might be but, she needed to be a bit more creative in her descriptive skills. lol
I had never had it. She made it for me but I still wasn’t impressed. Over the years I have come to love bread pudding…but I had to experiment with it. For one thing, I love her dearly…but, her recipe seemed undone to me; it could have cooked a bit longer for my liking. Another thing, I have discovered that bread pudding can be made with whatever fruits that you love that make your mouth water. Bread pudding doesn’t HAVE to be made with raisins. Just this morning I made two batches with varying fruits. One of the dishes was made with blueberries and apples; the other was made with some left over canned peaches & pears. Yummy.
Ok, so you may not have whole loaves of bread sitting there staring you in the face. Maybe you only have a few slices. Why can’t you just whip up some egg, milk & vanilla or cinnamon and fry up some french toast. If you have extra…fry it up too and put it into freezer bags for those mornings when you don’t have time to cook. Just heat it up for a quick breakfast on the run.
Still not feeling the love for that lonely loaf of bread? How about a cheese strata? In a large greased cake pan lay down a layer of bread across the width of the pan. In a separate mixing bowl, whip eggs and milk. Pour egg mixture over the bread, sprinkle some shredded cheese (either whatever flavor you prefer) and sprinkle some garlic powder, salt, onion powder and some tumeric. Maybe you like some Italian spices or possibly some parsley…whatever seasonings you love sprinkle them over the egg mixture. Then, layer another layer of bread over the egg, milk and cheese…pour the leftover egg mixture and pop it into the oven. Bake until the Stratta is done when a knife is inserted in the bread and comes out clean…and the top of the strata is golden brown.
Always try to find veggies and/or fruits to have as a side dish when you are using bread as a main ingredient for one of your meals. The bread is great because it can be a wonderful filler for hungry tummies…but, the body needs its fruits and veggies too.
I hope I have given you some useful ideas. Maybe you have a few ideas of your own to share with the readers…please do. I love learning new ideas for dishes made with left over bread. Just because a family is limited on funds, it doesn’t mean that meals have to be stuck in a rut or boring, right? It is great learning from one another!”
Yes, of course those ideas are GRAND, me love. Thanks again! I do hope others will chime in with their great ideas, too.
Mother Connie Sez:
Here’s my two cents’ worth. I throw the leftovers-although we ‘fight’ over the crusts around here-into the food processor and crumble them til they look the way I want them to look. They go into a freezer bag and are laid flat. Whenever I need bread crumbs for a particular dish they are at the ready!
I can remember my mother slicing home made bread and lining it up on cake racks to sit overnight on the counter, draped with a fresh dish towel. She wanted it to be dried out so she could make French Toast the next morning! Some chefs advocate letting the bread soak overnight in the refrigerator in an egg/milk mixture. So go figure!
I have fabulous news to share! We have received more new club members this month than any month since we “opened for business” and it is thrilling to see the list of names growing! We are grateful to each one who has come by. We are excited to get comments and email messages: foodstampscookingclub@gmail.com. Thanks, boys n girls!
If you hold an EBT card for SNAP or WIC; if you use food commodities or a food pantry; if you utilize Farmers Market Coupons, Angel Food Ministries foods or you simply watch your food budget like a hawk, this site was created for you. We sincerely hope it is assisting you to S T R E T C H your food dollars!
Today’s post is sponsored by ToothSoap. Please cruise on over to their site and mention Mother Connie, won’t you? Thanks!
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If you are pressured about getting dinner on the table, you might like Mikemax's ideas for using a pressure cooker!
It makes no difference whether you have a trust fund for your grocery budget or you are living on a dime, staying within the parameters of your EBT card for SNAP or WIC. Even if you have goods from a food pantry, use food commodities or Angel Food Ministries…you still have to put a meal on the table night after night after night. Most of us have to do it after a tough and tiring day at work; some of us have little people underfoot as we do so.
Being the faithful Club Member among MANY faithful club members that she is, Mikemax, formerly known as Maxine, has come to our rescue with just the remedy we are ready to have! Here’s what Mikemax has to say in Part 2 of her latest generous offering:
A microwave isn’t the only way to cook fast. Pressure cookers were the original fast cookers, and they work as well today as they did 75 years ago. Better, in fact—now they come with pressure relief valves, which means you’d really have to work at it to blow one up.
“The only thing we have to fear is fear itself”—Franklin D. Roosevelt.
That’s a line from his first inaugural address, but he could have been writing the instructions for Eleanor’s pressure cooker!
“Don’t worry—be happy”—Bobby McFerrin.
I inherited my first pressure cooker, a circa-1948 Presto Model 60, from my mother. After my husband lost it,- Don’t ask! -I bought a Mirro at Kmart about 10 years ago for $16. The cheapies only cook at 10 lbs. pressure, but that works fine for almost everything.
Within the last year, I found a Model 60 in pristine condition at a thrift store for $4.50. I couldn’t resist! It’s a little bigger than the Mirro and cooks at 5, 10 and 15 lbs. pressure. Woo-hoo!
With a pressure cooker, you can make many homemade soups in only 10 to 15 minutes. Chili and stews in 15 minutes. Chicken and dumplings in less than 30 minutes. Pot roast in 45 minutes. You can use it to cook meats, rice, vegetables and desserts. And, of course, dry beans cook best in a pressure cooker, and cook time is only 10-20 minutes (depends on variety) after soaking.
If you need an instruction booklet, go online. Don’t worry about the exact model—there isn’t much difference between brands and all cook the same way. Try the Presto website.
Whether you are cooking in a Crock Pot or a pressure cooker, the thing to remember is that meat and veggies don’t necessarily cook at the same rate. If you are making pot roast, for example, you’ll probably be happier if you cook the meat until it is tender, then add the veggies and cook until done.
Just a reminder–save time for tomorrow’s dinner by making at least twice as much salad as you intend to eat tonight. Add dressing and croutons only to the amount you are serving tonight. Cover the remaining salad, refrigerate and it’s all ready for another day.
The less I have to cook in the hour before dinner, the better we eat!“
~mikemax, formerly known as Maxine”
*PS/If you need an instruction booklet, go online. Don’t worry about the exact model—there isn’t much difference between brands and all cook the same way. Here’s a website with a lot of information, including cooking times:
*Mother Connie here: NO ONE HERE benefits if you click on the above link and a purchase results. We are more interested in your getting information than we are in taking money from you!
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.
You can make magic in a slow cooker or you can create a slow cooker by making magic in your oven!
Do you know anyone who uses food commodities or supplies from a food pantry? Do YOU have an EBT card for SNAP or WIC? Are YOU an aficionado of Angel Food Ministries? Are YOU living on a dime? Do you just get a kick out of s t r e t c h i n g YOUR food budget? Are you too tired to put a meal on the table every night? This is the place for YOU.
We have the most generous Club Members on earth. One of them has stepped up to give us a hand with our kitchen skills. Bless Mikemax, formerly known as Maxine-she has come through for us and you’ll smile at her latest offering.
Back in the day, when I worked full time as a newspaper reporter, I had a husband and two little kids to cook for every night. I quickly discovered that I had to cook fast, or I had to cook slow, but that I rarely had time just to turn on the range and cook.
If the hardest time of YOUR day is the hour or half hour before dinner, here are some ideas that may help.
The obvious way to slow cook is in a Crock Pot. You knew that, right? And you already have a booklet full of recipes, so I won’t belabor the point.
However, we all know that some recipes don’t take all day to cook. If you’re going to be gone all day, you can circumvent this with a simple lamp timer. Plug the Crock Pot into the timer and the timer into the outlet. You can start cooking an hour or two after you leave and stop it an hour or two before you get home. If the food has cooled more than you want, just turn it on “high” for a few minutes while you prep the salad.
Have you ever used the timed feature on your oven? Bet not!
I used to make and freeze several meatloaves, place one in the oven while still frozen rock-hard, and set the timer to start the oven an hour and a half or so before I wanted to eat. Because they were frozen, I didn’t have to worry about food safety as they gradually thawed during the day. Also, meatloaves that are frozen—or at least chilled—before cooking hold together better after they are cooked. It’s a nice thing to know if the real reason you make meatloaf is for cold sandwiches from the leftovers.
Just to make things really simple, I baked potatoes right along with the meatloaf. When I got home, I just had to make a salad or cook a vegetable, and dinner was on the table.
You can bake a ham the same way. Timed baking works great for anything that needs time, not attention. Start with frozen or partially-thawed meat and let it thaw in the oven before cooking starts.
If you don’t know how to use the timed bake feature, check the instruction booklet that came with your stove. If you don’t have the booklet, go online to the manufacturer’s website. It’s normally just a matter of setting how long you want the food to cook, when you want it to start, and the oven temperature.
The obvious way to cook fast is in the microwave. To be honest, I don’t use mine a lot, and I don’t think I’ve ever cooked a main dish in it. Connie will tell you all the health reasons not to use your microwave—but I figure what an adult does in the privacy of her kitchen is her own business! Just don’t tell Connie.
~Mikemax
Part 2 of Mikemax’s great ideas and cooking tips will follow in the next post. We are ETERNALLY grateful for your offerings, Mikemax; keep ‘em coming!
We love mail at the Club House, hint/hint. Send your ideas to foodstampscookingclub@gmail.com and make our day!
Be certain to sign up for our series of cooking tips. Many of you have done so-thank you-and we are seeing fresh faces around the Club House!
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.
Rainy had an 'Oopsie' in her kitchen but came out a real WINNER!
Rainy, faithful Club Member
“Cooking Mistakes in the Kitchen
I know; you read the title of this post and immediately an experience, or two, came into your mind that you’d probably not want anyone to know about, right? I had a mistake take place in the kitchen yesterday; and still, I am going to spill the beans - Others just might benefit from my sharing what happened.
It was a milestone birthday for one of my children. He is no longer a teen. Kind of a big, special day for him. So I asked him DAYS ago what kind of a cake he wanted to have. I always let my kids pick what they want regarding meals & cake on their special day.
Well, he likes what he likes, and he requested what he usually does, which is a chocolate/chocolate cake. Ahhhh, well, that was great because you see, that happens to be my favorite as well. I make it from scratch and it happens to be one of my most often requested cakes. So, I made sure that I had enough flour, sugar, Hershey’s dark cocoa powder, and baking soda, as well as, eggs & shortening. I often run out of the shortening because in the old days when there was money to spare, I kept an extra can or two in the cupboard. It isn’t so easy to stay stocked up these days with the economy as it is. Anyhow, I was prepared. I bought my favorite frosting (I know I can make it…but, I got it on sale). I did not stress. I was prepared; or so I thought.
See in the middle of making my very special cake for my very special son’s birthday… I discovered that one of my children had drained the MILK jug without telling anyone. Sooo, what to do? We had already gone to town to take children to school, so another run to town wasn’t the most financially responsible thing to do with gasoline at $3.50 a gallon. I put on my thinking cap and reasoned…I’ve made muffins by doing this, but how will it taste; I substituted orange juice for the milk. Now I knew that the moisture level of the cake would be fine…but, I wasn’t so sure how everyone would react to the flavor mixture.
Can I just tell you it was great without sounding like I am tooting my own horn? Cause it was. I loved it and more importantly everyone else did too. Note to self: Orange/dark chocolate cake is just as good as those fancy orange chocolate chocolates that you buy in those premium candy boxes!
It got me to thinking, some of my best dishes have come about because I have substituted ingredients when I didn’t have what a recipe called for. I tweaked it and made it my own. The lesson here is…not only to try to keep your pantry stocked with staples by buying them when they are on sale and can be tucked away; but, to also make sure that any ingredients you may need that are perishable, are there in stock in the house. Another lesson is, don’t freak out. See what you can substitute in a pinch.
Now, I consider this a successful mistake in my kitchen. I didn’t double check on the perishable milk supply, but it didn’t derail the cake baking, so all is good. However, I won’t tell you about the time I forgot that I was boiling eggs and left the house; only to find out that boiling eggs dry on a cooking stove makes a great science project, when said eggs become projectiles that can fly so high that they can actually leave dents in your kitchen ceiling! Oooops, did I just type that out LOUD? hahaha
What mistakes have YOU made in the kitchen that are memorable? Care to share?”
Mother Connie here: Thanks so much for letting us in on your “new found” recipe, Rainy. I do hope our Club Members cruise over to your site and leave you some love…Your orange chocolate combo makes me think of the gift box of candy we received not so long ago. Those orange chocolate drops were so delicious! We think of those as “Vitamin C with dark chocolate” so they are naturally HEALTHY! grin
Rainy makes a great point. It might be that beginning cooks or users of public assistance such as WIC, SNAP, food commodities or food pantries are reticent to substitute one ingredient for another for fear of making a mistake. We need not worry and we need not think about the Kitchen Police or the Food Police, either. Preparing tasty, life giving foods for those we love and making wonderful memories in the process is what it’s all about!
On a completely different note, I wish to BABBLE about the nomination this blog received yesterday. The outpouring of love by your votes has warmed Mother Connie’s heart. Thank you so much. Just being nominated made this blogger feel like a winner!
We hope you will share YOUR kitchen oopsies with us. Send your stories and post your comments. Email us at foodstampscookingclub@gmail.com – it’ll make our day!
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Leanne Ely, The Dinner Diva, is Saving Dinner AGAIN with 3 great ideas for chicken breast recipes!
My email was great fun just now! Leanne Ely graciously sent out another set of recipes for ole dead chicken! Just what we need, just when we need it! Scope it out:
“3 Recipes with Boneless Chicken Breasts
by Leanne Ely, C.N.C
The great thing about boneless skinless chicken breasts for the cook is they are like a blank canvas–the creativity and ideas to take this poultry to the next level is endless! Chicken takes on the flavors of the spices and ingredients accompanying it, making it amazingly versatile.
Besides being extremely convenient, boneless chicken breasts don’t even need to be thawed before cooking (most of the time anyway) and are great way to get your clean, lean protein.
Bon appetite and enjoy all these great new recipes, all using chicken and a delicious fruit salsa!
Chicken Tacos with Fruit Salsa
Serves 6
The Salsa
1 cup cubed fresh pineapple (or use frozen) 4 nectarines, pitted and chopped (or use frozen peaches) 2 mangos, peeled and chopped (or use frozen) 2 large tomatoes, chopped finely 1/2 cup diced red onion 2 limes, juiced (use only juice) 2 tablespoons chopped fresh cilantro 1/4 teaspoon sea salt 1/2 teaspoon ground cracked black pepper 1 small jalapeno pepper, seeded and chopped finely
Combine all ingredients in a bowl tossing gently. May store in fridge for up to 24 hours before serving. You may also process, prior to chopping, in a food processor to desired consistency.
The Tacos
4 large boneless skinless chicken breast halves, cut into bite sized pieces 1 cup lemonade 2 tablespoons olive oil 1 tablespoon lime juice 1 1/2 teaspoons Worcestershire sauce 1 clove garlic, peeled, smashed 2 green onions, chopped finely, including green part 1 (12 ounce) package corn tortillas 1 container Greek yogurt *use like sour cream
In a large skillet over medium high, heat oil until hot, then add onion and garlic and cook until onion is clear. Add chicken, cooking until outside of chicken is white and center is almost done. Now add the rest of the ingredients, cover, turn down and simmer until chicken is no longer pink and juices run clear. Wait about 15 more minutes. Remove lid to cook down liquid if necessary.
While cooking the chicken, warm the tortillas in the oven until soft. Once chicken is cooked transfer to serving bowl, place chicken mixture into tortillas, wrap. Add yogurt and Fruit Salsa as desired.
Variations: Use lettuce greens of your choice, pita halves for the shells. Put all ingredients out and let each person make their own. You can also use great big Romaine lettuce leaves in lieu of the tortillas for a truly low carb meal.
Grilled Chicken with Fruit Salsa
Serves 6
Fruit Salsa(from above) 6 skinless, boneless chicken breasts halves 2 cloves garlic, minced 1 teaspoon cracked black pepper grated 1 tablespoon fresh ginger 1/2 cup soy sauce 1/2 cup lemon juice
Combine juice, soy sauce, ginger, pepper, and garlic in a plastic bag or bowl with a good seal, place the chicken inside, seal and shake to coat, marinate for at least one hour, but no more than four, turning each 30 minutes or so.
Prepare grill or broiler. If you’re using the broiler, place pan one rung from the top. If you’re using the grill, use a medium direct heat. Remove chicken from bag, and discard the marinade. Grill chicken on s grill rack, or in a broiler pan, lightly oiled with olive oil. Cook 5 minutes on each side or until center of chicken is done. Serve with Fruit Salsa over chicken.
Chicken Taco Salad
1 head lettuce of choice, shredded *not Iceberg; no nutrition 1 cup feta cheese, crumbled 1 green bell pepper, chopped 1 red bell pepper, chopped 2 cups tortilla chips, crushed Grilled Chicken, cut into cubes Fruit Salsa Greek yogurt
In a large bowl mix all in ingredients except Greek Yogurt, separate into four to six servings, and top with a dollop of Greek yogurt.
What would we do without one another? Leanne helps us with Saving Dinner; Tawra and Jill help us when we are Living on a Dime and those who cruise by here to leave their mark entertain and enlighten us.
These are important considerations if you are using food from a food pantry or depend on food commodities. We need encouragement if we have an EBT card for WIC or SNAP, too. Even users of Angel Food Ministries can use all manner of new ideas, as can those who are just plain frugal and pinch their nickels until the buffalo bellows!
Please feel free to leave your comments here and do make our email fun: foodstampscookingclub@gmail.com. THANK YOU.
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Heartwings says, "Using what you have is good economy."
Many of us in this difficult economy are pinching pennies, if we have any to pinch! Since we are all about managing food budgets the best way we know how, I think you’ll enjoy today’s offering. It isn’t going to be something you serve for dinner, but it IS food for thought.
Your humble blogger is privileged to be on the mailing list of a dear writer whose thoughts often pluck at my heartstrings. Recently one of her essays hit me like a brick, so I asked her permission to share her thoughts here. Tasha Halpert graciously offered to allow me to quote her. On behalf of the rest of the Club Members, thank you so much, Tasha!
‘Heartwings says, “Using what you have is good economy.” Today’s economy has nearly everyone pinching pennies. It is more difficult to find bargains, especially at the grocery store. Yet with ingenuity it is possible to cut back on certain ingredients in order to save on the food budget. I have recipes in my old Fanny Farmer cookbook for a cake made with a tablespoon of butter. During World War II when real butter was so scarce as to be almost a delicacy this recipe would have been very useful. Many adults today grew up in an affluent economy without shortages. Some still discard reusable containers, recyclable clothing, or reheatable leftovers. As we grow aware how important it is to make the most of what we have, the thrift of the past may again become fashionable. Those who have never experienced any shortages don’t realize they are being wasteful. Recently I was about to go to the market to buy more mushrooms for the casserole I was planning when I remembered I had a can of them in my cupboard. As I thought about it, I realized I had quite a bit of food stored away in case of need. Soon I plan to pull some of it out and use it. It is not a good idea to keep stored food for too long; that too is another way I can save. As I grew up, the Yankee concept of use it up, make do, or do without was deeply ingrained in my being. Over time I fell into wasteful habits that I am working to eliminate. For instance, foods that used to be considered treats had become daily fare. I have also discovered a renewed delight in being thrifty. I recognize how valuable it was for me to have learned at an early age if you know how to make the best use of what you have that there is always enough.
May you find good ways to save and make use of what you have.
If you hold an EBT card for WIC or SNAP; if you use food commodities or visit a food pantry, this little ditty may resonate with you. Do you use Angel Food Ministries? Farmers Market Coupons? Maybe you are living on a dime…it could be that you are simply frugal and really careful to s t r e t c h every food dollar in your food budget. Tasha’s message may help you, too.
We are grateful to those of you who have joined our ranks here in the Club House. You who have submitted your name and email are receiving our series of Cooking Tips and the infrequent messages we send you. We hope you’ll post a comment and/or send your thoughts along to foodstampscookingclub@gmail.com because we LOVE mail and comments. We are like little kids in that regard!
Those of you who are quite observant may have noted there is a new page on this blog! It is called “Cooking Tips” and it came about because one of our faithful members, Anita Brown, sent a whole passel of tips in one fell swoop. Mother Connie thought it appropriate to treat hints like recipes and add it to our collection. We hope you find those useful.
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Tawra Kellam has some super cooking and shopping tips to share!
Those of you who have been coming to the Club House for awhile know that we cater to users of public assistance…many of you have signed up for our series of cooking tips-and we appreciate that, btw-but today I got a message from Tawra I just HAD to share:
“Cooking Tips To Save You Money!
by Tawra Kellam
http://www.LivingOnADime.com
Need a quick cooking tip? Here are a bunch of little things you can do to save a lot of money in the kitchen! *Put flour in an old spice bottle to use when flouring cake pans.
*Unsure what a Dutch oven is? It’s just a 6-8 quart saucepan or large pot.
*Having leftovers again? Serve them by candlelight with tablecloths or place mats. A tablecloth and candles make even plain meals look special.
*This is an unexpected canape and a handy little finger food. Take your favorite cream cheese dip and roll about 1 teaspoon full into a ball. Press it between two walnut halves. Lay on a platter to serve.
*Save dry cereal odds and ends to add to your Chex mix when you make it.
*Wrap celery in aluminum foil when putting it in the fridge. It will keep much longer.
*When you have one hot dog, hamburger, sausage patty, or slice of ham left over, put it in a container in the freezer. Use these leftovers to make a meat lover’s pizza or to add a little more zip to a regular frozen pizza.
*Add a few of your favorite spices to a frozen pizza or add extra cheese and toppings.
Mix and match any of these: Bread and honey butter. This is an old fashioned easy stand by. Place some soft, fresh bread on a plate and honey butter in a bowl for something that is good and couldn’t be easier. Make honey butter by mixing a little bit of honey into regular butter. Sliced fruit of any kind. Cantaloupe, watermelon, strawberries, kiwi and others work well. Sliced veggies of any kind. Try tomatoes, cucumbers, carrots or celery. Sandwiches of every kind. You aren’t committing a sin by serving your family easy sandwiches on a hot summer day. Combine them with fresh fruits or veggies and you’ve got a meal. Salads – Jello, fruit, veggie, pasta or potato salads make great summer fare. Desserts – Ice cream, ice cream and more ice cream. Make it into floats, banana splits, brownie sundaes or regular sundaes, milk shakes, ice cream pie or ice cream sandwiches. If you have leftover brownies or cake, add a few pieces to the bottom of a dish and then top with pudding and whipped cream. Keep a bag or container in your freezer to store that 1 or 2 pieces of coffee cake, donuts or other baked goods that are sometimes left over, which doesn’t happen often in my house . Then when you get enough for your favorite bread pudding recipe. Hopefully one that is in the Dining on a Dime Cookbook; use them instead of bread.
Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt, by cooking quick and simple homemade meals. For free tips & recipes visit Living On A Dime.”
*THANKS A BUNCH, JILL AND TAWRA! ~Mother Connie
We have all been in a spot. We KNOW what it feels like to be living on a dime. Been there, done that. Even have the Tee shirt…if you are using public assistance like SNAP or WIC or if you have food commodities or frequent food pantries you can benefit from Tawra and Jill’s good advice. If you have Angel Food Ministries bundles or you just appreciate a food budget that s t r e t c h e s…this blog and Jill and Tawra’s materials can really help a lot.
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High Tech Health sells a water ionizer that cleans your tap water while simultaneously making it an anti-oxidant. The water is also guaranteed to fix digestive problems in 30 days.
. Then when you get enough for your favorite bread pudding recipe. Hopefully one that is in the Dining on a Dime Cookbook; use them instead of bread. .gif)
Food Stamps Cooking Club: No-Pressure Cookery?
March 12th, 2011If you are pressured about getting dinner on the table, you might like Mikemax's ideas for using a pressure cooker!
It makes no difference whether you have a trust fund for your grocery budget or you are living on a dime, staying within the parameters of your EBT card for SNAP or WIC. Even if you have goods from a food pantry, use food commodities or Angel Food Ministries…you still have to put a meal on the table night after night after night. Most of us have to do it after a tough and tiring day at work; some of us have little people underfoot as we do so.
Being the faithful Club Member among MANY faithful club members that she is, Mikemax, formerly known as Maxine, has come to our rescue with just the remedy we are ready to have! Here’s what Mikemax has to say in Part 2 of her latest generous offering:
A microwave isn’t the only way to cook fast. Pressure cookers were the original fast cookers, and they work as well today as they did 75 years ago. Better, in fact—now they come with pressure relief valves, which means you’d really have to work at it to blow one up.
I inherited my first pressure cooker, a circa-1948 Presto Model 60, from my mother. After my husband lost it,- Don’t ask! -I bought a Mirro at Kmart about 10 years ago for $16. The cheapies only cook at 10 lbs. pressure, but that works fine for almost everything.
Within the last year, I found a Model 60 in pristine condition at a thrift store for $4.50. I couldn’t resist! It’s a little bigger than the Mirro and cooks at 5, 10 and 15 lbs. pressure. Woo-hoo!
With a pressure cooker, you can make many homemade soups in only 10 to 15 minutes. Chili and stews in 15 minutes. Chicken and dumplings in less than 30 minutes. Pot roast in 45 minutes. You can use it to cook meats, rice, vegetables and desserts. And, of course, dry beans cook best in a pressure cooker, and cook time is only 10-20 minutes (depends on variety) after soaking.
If you need an instruction booklet, go online. Don’t worry about the exact model—there isn’t much difference between brands and all cook the same way. Try the Presto website.
Whether you are cooking in a Crock Pot or a pressure cooker, the thing to remember is that meat and veggies don’t necessarily cook at the same rate. If you are making pot roast, for example, you’ll probably be happier if you cook the meat until it is tender, then add the veggies and cook until done.
Just a reminder–save time for tomorrow’s dinner by making at least twice as much salad as you intend to eat tonight. Add dressing and croutons only to the amount you are serving tonight. Cover the remaining salad, refrigerate and it’s all ready for another day.
The less I have to cook in the hour before dinner, the better we eat!“
~mikemax, formerly known as Maxine”
*PS/If you need an instruction booklet, go online. Don’t worry about the exact model—there isn’t much difference between brands and all cook the same way. Here’s a website with a lot of information, including cooking times:
http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php
*Mother Connie here: NO ONE HERE benefits if you click on the above link and a purchase results. We are more interested in your getting information than we are in taking money from you!
Connie Baum
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Posted in Club Member Comment, Cooking, Guest Blog, Guest Post, Tips
Tags: Angel Food Ministries. Bobby McFerrin Cooking Tips EBT card Eleanor Roosevelt food commodities Food Pantry foodstampscookingclub@gmail.com Franklin D. Roosevelt kitchen Living On a Dime oven pressure cooker Recipes SNAP-Supplemental Nutrition Assistance Program WIC