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Taco Salad at the Food Stamps Cooking Club

May 5th, 2012

TACO SALAD!Dinner is served!

Happily, Tex-Mex has swept this country!  Study most any menu in the USA and you’ll find offerings from South of the Border in a wide variety.  The choices are endless, tasty, and varied.

One favorite in the Club House is Taco Salad.  Ours is likely to be very different from the one you make at your house because everyone’s flavor buds are unique!

The salad we have here is a QUICK FIX.  It is highly nutritious, has lots of flavor, and seems to be a crowd pleaser.  Here is what we served to a special house guest last evening.  We had eaten a heavy lunch and the weather dictated something light and fresh would delight our palettes, so this is what graced our dinner table.

MOTHER CONNIE’S LAYERED TACO SALAD

1  pound ground beef

1  onion, chopped

Season to your taste:  cumin, chili powder, paprika, garlic powder, salt and pepper

3  ribs celery, chopped

1   can, drained and rinsed or 2 cups cooked red kidney beans 

*The Kitchen Police will not arrest you if you use pinto beans, black beans or some other family favorite…

2   medium tomatoes, chopped

1  can corn, drained

1  cup shredded Monterey Jack cheese

*Nobody will tattle to the Kitchen Police if you use cheddar, American, or whatever else you like or have on hand

1/2  head lettuce, shredded

Package of corn chips

Your favorite dressing

Method:

Brown the ground beef and add the spices and a bit of the chopped onion in a heavy skillet.  While the meat is cooking, chop the celery and tomatoes and layer them, along with the beans and corn in a large bowl. 

*If  it needs to look pretty you can use a clear glass bowl; if you are like Mother Connie, you will pile it into your most favorite bowl! 

When the salad comes to the table you can crush some corn chips in the bottom of a soup plate or dinner plate and pile the salad over the top.  Use your favorite dressing-we prefer a combo of French and Mayo.  Some like to use “Ranch” dressing, or some other combination.

*If you are “flush” enough to have black olives, those are a nice addition. 

If you do not have ground beef, just use cooked rice, combining rice and beans in the skillet and adding the spices.  I have made this meatless salad in this very way and people raved about how well cooked the MEAT was!

Most folks love salsa so you can add that if you like or you can make a dressing of salsa and mayo…are you drooling yet?  grin

There is a lot of info – or is it MISinfo or DISinfo?- about the SNAP program and the EBT cards.  There is the threat of making it less available.  NOT TO WORRY because it is the mission of the Food Stamps Cooking Club to ease your burden when it comes to feeding your family on a restricted budget.  Even if you use food commodities or food pantry food or you just want to manage your food budget in better ways, we want to help you in concrete ways.

We love your messages and thank you for them.  We also love that you are sharing what we have here with your friends.  It’s always fun to find out what YOU are creating in YOUR kitchens…sharing those ideas is great fun and most helpful!

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.

 

 


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Relish the Radishes at Food Stamps Cooking Club!

April 16th, 2012

Our Garden Guy had radishes for sale in early April! And they are beauts!

We drove into our Garden Guy’s place to deliver his paper…that’s when we saw his sign: ” PRODUCE FOR SALE.”

Early April and he already has produce?  WOW.  Impressive.  Later that morning I called him to see if the TOMATOES were ready;  the humor was not lost on him.  We visited him to see what he had and there he was, planting seeds in his expansive garden.  He looked up, grinned when he saw us hanging over the fence, watching him work.  He came up to meet us and that’s when I noticed he was BAREFOOT.  Now THAT is a man who loves the earth! He is a proficient and dedicated gardener!

He had a 5 gallon bucket full of large, sweet, bright red beauties.  I bought 3 bunches of the organic wonders.  We came home directly and I cleaned them all, sampling the crunchy sweet treats as I went.  We devoured one bunch by dipping them in sea salt and enjoying them immensely.

Here’s what happened to the rest of that batch:

Glazed Radishes  This recipe is from the Food Network calendar I got at Christmas!

2 medium bunches radishes, stems trimmed to 1/2 inch from radish top.

2 tablespoons or 1/4 stick unsalted butter

Kosher salt and freshly ground pepper

*As I trimmed the radishes, I dropped them into a bowl of cold water

1.  Put the radishes, butter, 1  1/4 teaspoons salt, and pepper in a large skillet.  Add enough water to come about halfway up the side of the radishes.   Cut a circle of parchment paper the size of the skillet and lay it over the veg.  Bring to a simmer over medium heat and cook until the radishes are tender, about 15 minutes.

2.  Remove the paper and boil the liquid over high heat until the liquid lightly glazes the radishes…about 5 minutes more.

***Mother Connie wants to discuss Kosher salt and freshly ground pepper, along with parchment paper:   I think the Kitchen Police will not enforce their “law” if you use sea salt or whatever else you are blessed to have for seasoning.  And pepper is pepper, right?  It would be difficult for me to believe that food stamps users have parchment  paper in their kitchens.  I’d be glad if they had enough real food to feed their families so I think you could use a circle of foil.  The idea is to let the water bubble and the steam can escape.  SO DO NOT STRESS ABOUT THE DETAILS, just get some good, tasty nutrition into the people you love best!

Club Member Carol sent a wonderful message to me that I want to share, as well:

“Connie,

Here’s a cake that I made for the first time yesterday:

http://ctonabudget.blogspot.com/2012/04/banana-pecan-sheet-cake-recipe.html

While it does call for some pricier ingredients (buttermilk, pecan) see how I substituted to make this work for me, based on what was on hand. The pecans would normally be a luxury, to be sure, I am blessed with annual gifts of shelled pecans from my SC relative. : ) Walnuts can be used or just skip the nuts all together. This is a nice, moist cake but I frosted it with a cream cheese frosting as I had some Neufchatel that needed to be used up. Coconut, another extravagance, was actually part of an Angel Food Ministries delivery from last year that had been lurking in a Mason jar in the fridge (I was usually ordering 3 of their expanded monthly boxes and 2 produce boxes -don’t’ recall which “box’” the coconut came in) One can easily forget about the coconut as well. This was a use it up cake, as noted above, I had ingredients that needed to be used. Very adaptable recipe, I felt that your readers could use it! 

~Carol”

Users of EBT cards for SNAP and WIC will benefit from the ideas set forth here.  So will people who get things from community gardens, food pantries, food banks or food commodities.  We know you are pleased with what we offer you, for our Membership is growing by leaps and bounds.  Life is burdensome enough…by helping one another it will lighten everyone’s load!

Mother Connie appreciates every single one of you.  Keep those emails coming!  foodstampscookingclub@gmail.com  is the place to send your messages.  EVERY MESSAGE IS READ; yes, even that crummy, detestable spam!

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.

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Posted in Baking, Cooking, Guest Post, Message from Mother Connie, Recipes

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‘Tis the Day Before Easter at Food Stamps Cooking Club

April 7th, 2012

Easter eggs might lead to big savings...

Right before the appearance of the Easter Bunny, one of our favorite faithful, Maxine Sullivan, has sent us a post.  It is timely and particularly welcome as Mother Connie is still languishing after her date with the surgeon…Please enjoy what Max has delivered to our door.  She emphasizes that some of our newer, younger members may not know what those of us who have been around longer; her advice is wonderful!

“The week before Easter is one of the best of the year for stocking up on real food. Not only that, but Easter this year coincided with many pay dates as well as EBT dates.

If you missed out on the pre-Easter sales, it may not be too late. In my community, most -but not all- of the supermarket ads run from Wednesday through Tuesday. I can still shop at those stores through Tuesday night for the special prices.

First on the list is a ham. Safeway in my area was the cheapest, with whole or shank bone-in halves for .99 lb. If you can afford it, a whole ham is the better buy. The butt half has more meat and no center slices are removed when you buy a whole ham. I bought a 20 lb. ham, had it cut in half and wrapped separately, and froze the butt half for a family reunion this summer. I saw another woman having the center slices cut from her ham. I have never been charged for extra services such as these.

 Fresh pineapple is becoming a typically “Easter” food. I paid $1.99 for mine—that’s at least a third cheaper than normal—and I saw them advertised for $1.66 each! Don’t know how to choose a good one? It’s hard to go wrong, whether you pluck a leaf, look for yellow color, ripe smell, or the largest diamond markings.  A Costa Rican grower told me the diamond markings on the pineapple are the best gauge of ripeness–the bigger the better.

Even if you prefer your pineapple from cans, Easter is typically the cheapest week of the whole year for canned pineapple. In fact, it may be the only week it goes on special. I bought 20 ounce cans of Dole juice pack pineapple for .77 each. The savings on 15 cans was around $6 less than any other supermarket was offering. Although I made a special stop at Albertsons—I don’t normally shop there because of their high prices—I was going right by. Five minutes in and out was worth 6 bucks to me!

Eggs used to be *THE* pre-Easter special, but hardly anyone puts them on sale anymore. However, I’ve got a coupon—good through Tuesday—for a dozen eggs for .47, limit one, at Super One. I know I’ll have to stop at the grocery store between now and Tuesday, so Super One it will be! (I am not loyal to any supermarket–price is everything). They also have a coupon for sour cream for .47, so I’ll get that, too. Cream cheese is on sale for cheap, too. I can always use eggs and sour cream. And cream cheese keeps practically forever if you don’t open it.

Produce items to watch for, besides fresh pineapple: fresh strawberries, fresh asparagus, and possibly sweet potatoes/yams.  I use the two interchangeably in cooking, and both were .69 lb. You may also find canned olives at super loss-leader prices. They are .39 can here, limit one. Again, at that price, I can always use a can of olives. I’m already thinking homemade pizza!

Go back over the Easter grocery ads, including the stores where you don’t normally shop, check the date(s) the ad(s) expiration, and shop for the rest of the month. I’ll be baking my ham for Easter, slicing the leftovers for sandwiches, breakfasts and a later meal, and freezing the rest in 2 cup packages of ham cubes for casseroles. I’ll freeze the ham bone, too, for bean soup later. *Nothing* will go to waste, and .99 lb. is hard to beat!

 PS:  If I’d thought about it, I would have had the center slices removed for freezing so we could have  a later dinner or big breakfast.

PPS:   When I was moving stuff around in my freezer, I came across a “lost” 2 cup package of turkey left from the .29 lb. Thanksgiving bird! We’ll be eating it next week as a break from ham!”
~Maxine Sullivan

Oh, Max!  Bless your dear, thoughty, and generous heart.  Everyone in the club house thanks you!

Those who are living on a dime, those who use EBT cards from SNAP or WIC, those who are suffering sticker shock at  shopping centers–and all of us who are frugal are the very “targets” of the Food Stamps Cooking Club.  Our passion is helping people eat well and wisely without going hungry…

That very thing reminds me of a piece I heard on the radio.  India is feeding malnourished school children for 11  cents  – YES, ELEVEN CENTS  – per meal per day!   A software millionaire has partnered with school officials to make this a reality for children who are literally starving to death.  The noon meal is prepared with FRESH INGREDIENTS, put into large, clean containers and trucked to various schools from the cooking center.  This is causing more children to attend classes and those who have participated in the program are healthier and getting higher marks in their classes!  They keep “dessert day” a secret in the hopes they will motivate more students to come, in hope of getting a treat.  If India can feed thousands of children FRESH food for ELEVEN CENTS a day,  what might we do in the USA?

After all, health is the first wealth…

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.

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Posted in Club Member Comment, Cooking, Guest Post, Message from Mother Connie, Shopping

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Microwaving & Soup at Food Stamps Cooking Club

March 4th, 2012

 

WARNING: Microwaves ARE dangerous!

Mother Connie has been taken to task for going overboard with respect to microwave ovens.  She was called out for being radical.  Mother Connie is one tough ole broad and can take criticism, but this is not about MC.  IT IS ABOUT YOU BEING SAFE AND HEALTHY.

Mother Connie, as you are well aware, is passionate about helping people.  People are not helped by microwaving their foods. This is not merely opinion; this is truth.  Please direct your attention to this article, which ‘splains the dangers more eloquently than your humble blogger: Microwave Ovens: The Proven Danger

‘Nuff said about THAT.  Let’s find something fun to discuss.  How about FOOD?

People who sit in my circle know how I love to cook so Santa brought by a daily calendar put out by The Food Network.  Each day there is a new delight to peruse and use.  Most of the dishes I find are a bit “high end” for those of us who fuss over our food budgets or use EBT cards from SNAP or WIC.  However, there is a doozee of a crock pot soup that is ab-so-toot-ly DELISH.

 

Slow Cookers are safe to use! They make life simpler, even!

 

SLOW COOKER BEAN AND BARLEY SOUP

1  cup dried multibean mix or great Northern beans, picked over and rinsed

1   14 oz can whole peeled tomatoes w/their juice

3  cloves garlic,smashed

2  ribs celery, chopped

2  medium carrots, peeled and chopped

1/2  medium onion, chopped

1/2  cup pearl barley *Mother Connie toasted hers before adding it to the soup but the recipe did not call for that step

1  bay leaf

2  teaspoons dried Italian herb blend

1/2  oz died porcini mushrooms *optional  Good thing; I don’t keep those on hand…do YOU? grin

Kosher salt and pepper  * The Kitchen Police did not object to my use of sea salt…

3  cups baby spinach *I used frozen, chopped

1  cup grated Parmesan cheese

1  tablespoon balsamic vinegar

Olive oil, for drizzling

METHOD: 

Put the beans, 6 cups of water, tomatoes and their juice, garlic, celery, carrots, onion, barley, bay leaf, Italian herb blend, mushrooms 1 1/2 tablespoons salt and some pepper in a slow cooker.  Cover and cook on low until the beans are quite tender and the soup is thick-about 8 hours. 

Stir in the spinach, cheese, and vinegar.  Cover and let the soup sit until the spinach wilts, about 5 minutes.  Taste and season with salt and pepper.

Ladle the soup into warmed bowls and drizzle each serving with a bit of olive oil.

Thank you, Food Network Calendar!

In the Club House, we like to spoon most any kind of soup over crusty bread.  The Normanator baked bread with a bit of almond flour and this made us a great lunch.  Since there are just the two of us there was plenty left over to freeze for a quick meal on a busy day.  We also had a green salad with our bean/barley soup.  We were well nourished and we both had happy tummies!

Soup is a great comfort food on cold, blustery March days.  If you are struggling to S T R E T C H your food dollars it’s a good way to feed your family.  If you know anyone who is living on a dime-or less-you may want to share this link with them.  We are all about helping people here.  Maybe you use food commodities or know someone who does.  You might frequent a food pantry…this page is for YOU.

We love mail:  foodstampscookingclub@gmail.com

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.

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Making Gravy at Food Stamps Cooking Club

February 27th, 2012

Gravy is one of my comfort foods…bread n gravy; taters and gravy;  gravy as a base for cream soups…I really love to make it and I really really love to eat it!  My mother used to talk about how her mom would make “flour and water gravy” and that would be their meal.  No meat, no veggies.  Just gravy.  Wow.  They did not have SNAP or WIC in those days.  What a shame.

Some folks pay good money for packets of gravy mix.  Well, they are free to spend those EBT cards as they see fit but I am way too tight fisted with my grocery money for packets.  This little video shows you how quick, easy and cheap it is to make your own gravy.  Incidentally this is a “re-run” from last fall, so if it seems familiar, that’s the reason.

Easy peasy, don’t you think?

The mail has been such fun!  You folks are talking amongst yourselves and passing the word that we here in the Club House are passionate about helping you s t r e t c h your food budgets while using whatever you have on hand and making meals that keep your gang in tip-top health.  You no doubt have ideas to share.  You are more than welcome to send them to foodstampscookingclub@gmail.com   Oh, how we love hearing from you members!

If you or someone in your sphere of influence uses food commodities, goods from food pantries or if you have anyone who wants to save as much as possible when buying food, we hope we are helpful to the cause.

You may have noticed that Mother Connie was using a cast iron skillet in this film…stay tuned for a piece about cookware. to be seen SOON at a computer near you.

Are we having FUN yet?

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.

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What’s New at Food Stamps Cooking Club?

January 16th, 2012

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 

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

 

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Posted in Message from Mother Connie

Mother Connie’s Message and Food Stamps Cooking Club

August 8th, 2011

You may have taken note that this blog has been woefully neglected of late.  Mother Connie has been hanging out in the hospital with her son, who underwent his 30th and 31st shunt revision and is having difficulty recovering.

All you members are welcome to chat amongst yourselves in the comment section until the pace is picked up once again and the Club is fully in session!  We appreciate your patient understanding and concern and thank you for your prayerful support.

Please consider yourselves hugged until the Club House is back to normal again.

Connie Baum

PS/The offline cooking class is taking shape despite the disruption in activity!  YAY!

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Posted in Message from Mother Connie

I Heart Cooking and I Heart Food Stamps Cooking Club!

July 18th, 2011
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

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


 

 

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Creamy & Dreamy for Food Stamps Cooking Club

June 13th, 2011

 

Looking yummy…could ANYTHING make this dish more appealing?

It feels soooo good to be back in the Club House with all of you!  Thank you for your patience in the absence of your fearless leader and welcome to all the MANY new Members!

During the break that was mine I had occasion to discover a new product.  Being the daughter of a grocer gives me a healthy curiosity about any new item.  Those of us who stocked shelves greeted new products with delight but shuddered to figure out where anything new would FIT.  We already had more products than shelf space!

SIDEBAR:  Sound familiar?  I know our kitchen cabinets groan sometimes…END SIDEBAR.

The new kid in town is “cooking cream.”  I was suspicious the moment I saw the colorful packaging.  My very first thought was, “And just WHY would I need cooking cream?”

When I did some grocery shopping I looked for the stuff in the dairy case.  Sure enough, EVEN IN OUR TINY TOWN, it sat among the cream cheese and there were 3 flavors.  I looked at the cute package and perused the label.  Yes.  Just as I suspected.  JUNK in that trunk!  Nothing in the ingredient list struck me as necessary to the new “Plate Graph” the USDA just released.

Then I canvassed the pros.  I asked Chef Shawn and Chef Josh what they thought about cooking cream.  I could not hear them laugh via email but their amusement over such an unnecessary product came through loud and clear.  These two are all about good food for little money so they were not shy about saying that we need not use the silly stuff.

So, kids, the bottom line is this:  if you think your dish needs  something creamy, think of sour cream or a home made white sauce, with or without cheese.  Don’t stoop to using non-nutritional, costly packets or cooking cream or anything else commercial.

Our email account has been busy: foodstampscookingclub@gmail.com, for which we are grateful.  WE LOVE MAIL.  We do not love spam. :(

Since June is in full swing, our attention is beginning to turn to the offline cooking class!  We eagerly welcome your ideas.  This IS YOUR CLUB, after all!

With warmer weather here to stay we hope you are eating big salads with lots of home grown greens and other veggies from your gardens or Farmers Markets.  Carol has a dynamite suggestion for shopping Farmers Markets…she only shops with ONE vendor.  She and the vendor have a relationship based on loyalty and trust and she gets great value for her food dollars.

Maybe you use food commodities or food from a food pantry…If you are shopping at a Farmer’s Market or using Angel Food from Angel Food Ministries or you are an EBT card carrying user of SNAP or WIC – or if only you love to be frugal and s t r e t c h your food budget dollars as far as possible, we hope this cheery little spot in cyberspace is helpful to you and yours.

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.

PS:  In case you missed Mikemax’s comment here it is again!  This is VERY exciting news!

“My friend Mary is visiting. Her husband is president and weekly volunteer at a community food pantry in Oregon. She told me about a cookbook a young girl wrote for her Girl Scout Gold Award (similar to Eagle Scout for BSA). It features low cost recipes using products typically available at food pantries. She tested every single recipe and Mary says they are good! She is going to try to get me a copy and I will share the recipes and any words of wisdom therein.”

YAY, Mikemax!  YAY, Mary!  Good on YOU!

***

 


 

 

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Posted in Cooking, Message from Mother Connie, Shopping, Tips

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Chef Bucher and Food Stamps Cooking Club

May 31st, 2011

 

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 reviewed First 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

Connie Baum

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Posted in Cooking, cooking class, Message from Mother Connie, Tips

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