We hope everything is PEACHY in your world...
My, but it feels good to be back! When life happens, we roll with it. I’ve been rolling around awhile now but I’m back…with a grateful heart for all the new Members we have collected in my absence! Thank you ALL so much!
SIDEBAR: When this blog was “born” I was warned that nobody would read it because the folks who would benefit the most would not have access to it. I pooh-poohed their admonitions and pressed onward. Our mail indicates that it IS helping people. This is our mission, helping people to learn how to create nutritious meals for very little money AND LOVE DOING IT! END SIDEBAR
The economy continues to be malodorous…people are still looking for work AND they are looking for ways to get dinner on the table for next to nothing. Those who have jobs are working redonkulous hours and they are too tired to worry over their meals. We hope the Food Stamps Cooking Club can be of service in this regard.
Let’s think for a moment about slashing food costs: Are you utilizing any leftover food? We had meat, gravy and veg for dinner yesterday…today I morphed what was left into hash by adding some sauteed onion and celery and a handful of corn. It was quick to fix and really delicious!
Food that sits around in your refrigerator, looking more and more like a science experiment every day, loses its vitality-not to mention its appeal! Make sure you grab what you can to use things efficiently. Soup can be made from leftover bits of this and that with maybe a can of your family’s favorite vegetable. Add the flavor of onion with powdered onion if you have some on hand, make it more interesting with spices or boullion or herbs. This is your chance to be creative. Just don’t get too heavy-handed; you only want to add flavor. No need to create something that sets someone’s tongue on fire! grin
Conventional wisdom dictates that low cost meals include beans. Very true. But don’t cook the same “flavor” of beans every time. Use black beans today; later in the week use pinto beans and save the Great Northern beans for the week end. I’m sure you get my drift. I have learned that you can soak and cook them in ordinary tap water but after you have cooked and drained them, add some bouillon or chicken broth for good flavor. Watery bean soup just tastes like watery bean soup. Not your family’s best rave…
Food is not the only expense to consider. There is the little matter of fuel for cooking. By baking a dozen potatoes instead of 4 or 6 for your gang, you will save money on energy and time in having pre-cooked taters. Oh, the fun you can have with THOSE. Twice baked potatoes, warmed over in a steamer to be topped with veggies and sour cream; fried up with scrambled eggs…oh, the list is long and yummy!
Here’s hoping I tickled your imagination with some new thoughts. Surely YOU have better ideas than I. Please share those novel notions with us at foodstampscookingclub@gmail.com
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