Archive for the ‘Uncategorized’ category

Food Stamps Cooking: BEAN SOUP!

November 2nd, 2015

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Ham broth and bits of ham from the freezer made for a yummy soup!

The Normanator and I are making every effort to prepare our meals by using food we’ve stashed in the freezer in order to make room for the piggy we’ve ordered from Norm’s cousin.  This piggy has been feasting on vegetables and watermelons and such like all summer; it should provide us with wonderful protein.

We invited a dear friend to join us so I wanted to present LOTS of nutrition for her lunch time pleasure!

To make this soup I placed the chunk of frozen ham broth into a 3 quart saucepan and heated it through thoroughly.  While it was parked on the back burner, the front burner held a skillet filled with onions, carrots, celery happy to be sauteed.  It begged for salt, pepper and a quick shake of onion powder.  By the way, it SMELLED divine.  I opened a can of white beans and placed the whole works, juice and all, into the ham broth.

SIDEBAR:  Canned beans in this house is convenience food.  While it may be ideal to use dry beans that have been soaked, on this occasion I chose to raid the pantry.  Canned beans are often found in bundles of food from food pantries or food drops, so users of SNAP or WIC which are paid for by EBT cards can also catch a break with canned beans.  END SIDEBAR.

The flavors married nicely as the sauteed veg were poured into the “hot tub” of broth with ham bits.  While they mingled I made a dessert that won the hearts of the people at our table.

I was so excited to make this dessert that I forgot to take a picture!  my bad…

Three apples were peeled and placed into a bowl of salted water so the flesh did not turn brown.  One by one, they were cored and sliced and placed into a heavy skillet along with a pat of butter and a splash of coconut oil.  I stirred them often, coating each slice with the oil/butter combo.  When they began to soften I sprinkled everything with cinnamon and a bit of sugar.  *My mom used to use brown sugar.  Either would do nicely.  Before they finished cooking I added a few drops of water and a handful of raisins.

No one spoke during the meal.  All we heard from the three of us were slurps of soup and murmurs of “Mmmm!”

The cost of this soup was nearly nil.  Two carrots, one small onion, 2 ribs of celery and broth with ham bits from the freezer kept the ledger in the black.  The apples were bought in bulk so we think they were about 15 cents apiece.

Now I’m dreaming of pork chops with apple slices…grin/giggle

Our mail was wonderful this morning…one of our precious members is doing a great service in her part of the world and she shared her story.  I will share that message with you SOON.

Are you relieved that we are not hounding you to BUY something? Nothing to buy here…we only share ideas that might help you to s t r e t c h your food dollars.

Please remember that you are loved and appreciated.

Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

PLEASE TAKE NOTE: Because of scheduling issues, the Cooking Class planned for November 6 in Tecumseh, NE has been set instead for Friday, November 13th.  This class is still offered at no charge but it is important for you to save your place at the table by calling  402 335 2134. Ask for Terri.

Food Stamps Cooking in the Clubhouse

October 23rd, 2015

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This is Nikki, a young mother who came to the Clubhouse to cook!  She copied Mother Connie’s favorite spaghetti sauce recipe so she can use some of the tomatoes she canned from her garden!

It was thrilling to have Nikki ask to come and cook with Mother Connie!  She had some end of the garden goodies; I had some pantry items.  We decided to make soup, talk about cooking and food and hang out together!  Her husband brought their children when it was time to eat and another family of four joined us for the party!

Before Nikki arrived I assembled a few items to incorporate into our soup:

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Not sure what Nikki would bring, I thought we could begin with the famous onion/carrot/celery threesome and these items.

I drizzled a bit of oil into a large pot and added the goodies to soften them and add savor to the soup…

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As these veggies sauteed I added a bit of salt and pepper.  When Nikki arrived, we added her eggplant, potatoes, more carrots, and some canned tomatoes.  We also used a spoonful or so of tomato paste and just a touch of sugar (to cut the tomato a tad).   We had LOTS of broth and we added a bit of water, and  some precooked quinoa.  There was frozen corn and frozen peas to add for flavor, nutrition and color. Nikki had dehydrated some kale so those flakes were sprinkled in to add color, flavor and nourishment.  Vegetable broth was added to give dimension to the flavor profile and add volume.  We talked about how we could have used cabbage or noodles or other vegetable combinations. We added some basil to the soup just before it was served. YUM YUM YUM

Since Nikki and her family are vegetarian we talked about all the ways there are to get complete protein.  She is well aware of how important optimum nutrition is and we swapped ideas about what to cook and how to make various dishes or adapt them.

We also made a ginormous salad (which of course we forgot to photograph!).  We began by shredding dark greens.  We added tender, sweet butter lettuce pieces we tore. Then we layered kidney beans, cranberries, quinoa, almond slivers, Napa cabbage, broccoli and tossed everything together.  Shame on Mother Connie for not capturing the beauty of the greens on camera!

We laid everything out on the table and served the food buffet style from the stove.  One of our little guests, Ava, who is 10, brought a loaf of soda bread to share THAT SHE HAD BAKED ALL BY HERSELF!  It was tasty and crusty and made a fine partner for the loaf of sourdough bread that Nikki brought to share!

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I think the littlest guests had fun:

IMG_20151021_185628550Jack, Eli, Ava and Lucy had the kitchen to themselves!

The afternoon and evening was more of a party than a cooking class!  It made my heart go pitter-patter.  I was as happy as a pig in mud! 

If you have garden goodies left you are no doubt fixing stir fry dishes, soups and canning or freezing things as you have the time. Maybe you use  food from a food pantry or you have food commodities.  If you have an EBT card from SNAP or WIC it’s likely you have created home made soups and such like.  Maybe you have played with the seasonings to suit your family’s fancy.  In any case this little corner of the internet is devoted to those of you who struggle mightily with  your food budget.  We hope to help you stretch the food dollars and eat as well and wisely as you possibly can.  If you have joined our ranks and are receiving the little series of cooking tips we offer, we dearly hope you find them helpful.

Our comment panel is closed but you are always invited to send your thoughts to foodstampscookingclub@gmail.com

Connie Baum

PS/ SENCA will be offering another cooking class in Tecumseh, Nebraska in November; details will be forthcoming.  There will be no cost but interested people can reserve a spot at the table by calling 402 335 2134.  Ask for Terri.

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind

Food Stamps Cooking: TOMATOES!

October 14th, 2015

 

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The Tomato Fairy has been very kind to us!

The tomato season is winding down…far too fast for this Nebraska girl.  Oh, how we love the plump, juicy beauties during tomato season!  We have been fortunate to be the recipients of  OPG…other people’s gardens.  We made short shrift of every tomato that crossed our threshold!

The lovelies you see here  were prepared very simply.  I washed them, dropped them into a pot of boiling water til the skins popped.  Then I peeled them carefully and quartered them.  The juice just RAN!  After they were snuggled in the bowl I sprinkled some basil over the whole bunch.

SIDEBAR: Dry basil will work just fine if that’s what you have.  I was fortunate to have frozen basil, which is essentially fresh.  Fresh herbs add a brightness that enhances the flavor of the tomatoes.  Whenever you have freshly grown basil, simply put some in each cup of an ice cube tray, add a touch of water to each cup and freeze as if they were simply ice cubes.  When you need a touch of brightness for your spaghetti sauce or other dishes, simply pull out what you need and use as if it were freshly cut!  END SIDEBAR.

These tomatoes were salted a wee bit, peppered liberally, and just a ‘scosh’ of sugar got sprinkled over  the whole works.  ‘Scosh’ is a technical cooking term my dad made up.  It means ‘just a little bit’…grin.  I also dribbled a teeny tiny bit of olive oil over the tomatoes so they’d be more ‘dressed’…can’t serve naked tomatoes, after all.  giggle.

If you have canned whole tomatoes, which can be found in food pantry bundles or food commodities you can season those just as I have described.  Tomatoes is one of those foods that helps keep the food budget intact because tomatoes can be used in a variety of ways.

Do you have an EBT card for WIC or SNAP?  Do you find yourselves living on a dime?  Are you watching your food dollars like a hawk because you receive public assistance?  Or, maybe you just enjoy the ‘game’ of being frugal.  In any case, this little piece of the internet is dedicated to those of you who may not be gourmet cooks but you are feeding your family on a shoestring budget.  We GET it.  We want to help.

If you have signed up to be a Member of this bunch, we welcome you warmly to the Club House.  If you are receiving the little cooking tips we send along we hope you find them helpful.  We love hearing from our members at foodstampscookingclub@gmail.com.

Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

 

 

Food Stamps Cooking Club: Tomatoes!

August 26th, 2015

**A series of unfortunate technical issues prevents Mother Connie from posting photos.  Unless the Blog Fairies come to the aid of the cause, that’s the status of pictures.  Alas.

Now let’s talk about tomatoes.

Nebraska tomatoes are famous for their rich red color and sweet, juicy meat.  Slicers find their way to BLT sammies and we who live in Nebraska seem never to tire of that offering.

There are so many other ways to enjoy this fruit.  I remember that when I was a child my mother used her home canned tomatoes to make what she called “Stewed Tomatoes”.    Some people think of stewed tomatoes as having herbs cooked into them and maybe some end-of-the-garden goodies included.

Mom’s dish was simply tomatoes and bread.  She would leave slices of home made bread on the counter at night, covered with a clean tea towel.  For lunch the next day, she would cut the bread into squares and add the cubes into a pan full of her canned tomatoes, juice and all.  She would add salt and pepper and a generous spoonful of sugar.  When they were warm she would spoon helpings of the red sweetness onto our plates, along with whatever else was on the menu.

One of the things we saw on many lunch or dinner plates over the years were ground beef patties, salmon patties or crisp bacon.  It makes my mouth water now, just to think of those meals!

At this time of year when the tomatoes are slowing down their production one good idea for using them is to include them with other veggies to make “Ratatouie”.  I dunno if that is French for “last of the veggies” or what it means, but by washing, peeling and chopping squashes, eggplant, tomatoes, potatoes, onions, or anything that is still giving life you can make a terrific meal.  Toss the whole business into a crock pot and let the appliance do your work.  Season the goodness with garlic, onion powder, a pinch of chili powder or whatever seasonings your family clamors to have and you have the makings of a great meal.  If you toast a bit of barley to add to the mix and a few beans (canned are the most convenient and least cost effective) you have complete protein.  A cabbage slaw (if you did not put cabbage into the crock pot) would make a nice side for a nutritious evening meal.  And think how great the house will smell with all that homeyness bubbling in the cooker!

One of the cooking tips I would share with you about tomatoes is this:  To cut the acidity of the tomatoes you might like to add a bit of sugar-not too much-so that the flavor is enhanced.  Sugar seems to brighten the flavor of tomatoes.

And who among us does not love a tomato sammie?  A slice of bread, smeared with  mayo or butter, a slice of red lusciousness, another slice of bread and you have pure luxury in your very own hands!

Does the peeling of tomatoes seem like a bother?  The enzymes are just below the skin but tomato skins can be tough to chew or slice.  Try this:  Using the BACK of your paring knife, use a peeling motion from the stem of the tomato to the bottom, going all the way around the tomato.  Then as you peel that tough skin will pull away from the fruit without “mooshing” it.  You’ll have a pretty, smooth tomato to slice.

Another way to use tomatoes is to cut them into wedges, arrange them on a plate and sprinkle dry sweet basil (if you have fresh basil that’s even better!) and drizzle a bit of French dressing or olive oil over the whole works.  When presented on a platter over a bed of lettuce, this dish looks pretty and even the pickiest children will be more tempted to eat fresh tomatoes.  Remember to use a pinch of sugar over the top, too!

If you use SNAP or WIC to beef up your grocery budget, here’s hoping that these ideas will be helpful for you.  Maybe you depend on a food pantry from time to time or a food drop.  If you have food commodities or garden goods from a generous benefactor this might help you to s t r e t c h your food dollars.  This blog is dedicated to those who depend on Public Assistance.  We are not selling a thing; we just want everyone to feel as valuable as they are and help those who are in need of some food ideas!

Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

Food Stamps Cooking Club: These Can’t Be Leftovers!

June 26th, 2015

IMG_20150626_113035736This does not LOOK like a pot of leftovers and it did not taste “left over” either!

Do you remember the spinach dish I prepared yesterday?  It was so delicious!  I dumped the meat we did not eat in with the spinach and put it away in the refrigerator.  It sat there all night, marrying all the flavors and getting even yummier.

For lunch today I sauteed carrots, onions and celery in a bit of coconut oil.  While they cooked I poured in a drizzle of beef broth so that would help finish cooking them.  While all this was warming gently, I heated the pot of creamed spinach and ground beef very slowly.  *I did NOT want it to scorch!

When the veggies were tender I added them to the pot which now became the soup pot!  The fragrance wafted through the house and coaxed The Normanator to the kitchen just to see what was cooking!

Since there were more ingredients today it needed more liquid.  I stirred some corn starch with a little water and poured that into the soup pot.  I added a bit more milk till I liked the consistency and I taste tested for quality assurance.  wink/wink

One more thing went in: about 2 cups of sliced mushrooms!  You can see what a pretty dish this made.  The bright green of the spinach, the sunny-ness of the carrots, and the milky liquid was cheerful and inviting!

We enjoyed soup plates full of this goodness and for dessert we had a small dish of strawberries.  We did not carry on scintillating conversation; we were enjoying our gourmet goodness!

Part of the reason this meal was so satisfying is that fresh ingredients were used.  During the summer months, fresh food is more readily available and here’s hoping you have as much fresh food as you need.  If you have enough to share, that’s even better.

Are you a user of an EBT card for WIC or SNAP?  Do you get food from a food pantry or a food bank?  Maybe you get food commodities.  It could be that you just enjoy being frugal or just getting by because you are living on a dime.  In any case, this little corner of the internet is meant for users of Public Assistance.  We dearly hope you find the information we offer you to be useful.

We have closed the comment panel but you are welcome to leave a comment for us at this address:  foodstampscookingclub@gmail.com

 Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.

Food Stamps Cooking Club: Cheap ‘n Cheerful

June 25th, 2015
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Cooking in a cheerful environment makes creating cheap meals more enjoyable!

Here’s hoping you have not felt terribly neglected over the past months…we have been  a little busy helping The Normanator recover from open heart surgery and conduct his cardiac rehab program. You can tell that our dining room is a tad disheveled but the kitchen is cheery and I love being there to prepare our meals.

Today I want to share with you how our food pantry was a huge, ginormous help to us.  Occasionally they get truckloads of goodies that must be  used ASAP.  Yesterday was one of those days.  I went there for a meeting and upon my leave, I had bag after bag after bag of fresh ORGANIC spinach and other greens!  I was thrilled  to have this fresh produce but I knew we could not use it all.  I wondered who I could bless…

After most of the spinach had found new homes and delighted their receivers I set about to think of how I could best use the greens before they withered.

Here’s what happened:  I made a white sauce in my 4 quart saucepan, using some coconut oil, flour, milk and just a touch of salt and pepper.  I stirred it till it thickened and then I added all the freshly rinsed and drained spinach.  It completely filled the pot to overflowing.  I gently stirred the mixture as it heated.  The warmer the pot and its contents, the more quickly the greens withered into a bright mass, soaking up the lovely white sauce.

It just so happened that my “cook once/eat twice” adage was working for me…I rummaged in the freezer to find a freezer container that was full and marked “cooked and seasoned ground beef”!  I thawed that in a bit of beef broth til it was heated through thoroughly, stirring occasionally.

Just as I removed the lovely creamed spinach from the heat I sprinkled a little nutmeg over top.  Mmmmm it smelled DIVINE.  It was just as tasty.

I easily made a cheap and  cheerful meal for almost no $.  I am a happy girl!

Are you living on a dime?  Do you use SNAP or WIC goods by  having an EBT card?  Maybe you receive food commodities or get help from a food pantry.  The dish I described above can be made with canned spinach and if you have no beef, chicken, rice or orzo or potatoes could be substituted.  We just wanna help those of you who depend on public assistance for your food dollars.

Our SENCA, South East Community Action, Center will be hosting a cooking class in Tecumseh, Nebraska on July 24.  For more information you can email me: foodstampscookingclub@gmail.com.  There is no charge for the class but you will need to know what to bring.  *It’s gonna be FUN!

Here’s hoping your summer is making your heart sing!  It really feels good to be blogging for you again.

Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.

 

Food Stamps Cooking Club: Curry?

April 27th, 2015

The Normanator and I grew up eating liver and loving it. ONE guy at church brings it once a month; he obviously loves it, too.  But hardly anyone likes it, really.

Before you turn away in disgust, just see how we prepare it at our house:

It is rinsed and we make sure the membrane is cut away from the meat.  That membrane is what makes the meat tough…ugh!  As soon as it is rinsed, each piece is laid out on a clean dishtowel.  *You could use paper toweling, if you have it, but that uses up lots of trees.  Just sayin’…

After it has been patted dry, each slice is dunked into an egg mixture…just eggs, beaten slightly.

Next it is drawn through seasoned flour and the flour is seasoned liberally with salt, pepper and curry powder.  Any excess is gently shaken away.

These pieces are set aside on a platter while 2 or 3 onions are peeled and sliced.  Those go into  a bit of oil in a cold oven-worthy skillet or baking pan.  The meat is layered over the onions, a cover is set and the whole thing goes into a COLD oven.  The oven is set at *350 for about 45 minutes to an hour.  That’s when it’s safe to peek into the oven to check the doneness of the meat with a fork.  If the meat is tender and nicely browned and the onions are clear, with juice in the bottom of the pan, your food is ready to serve. If you want the meat to cook longer, just leave it in the oven til it looks the way you like it.

We like to serve this with spinach.  Sometimes I cream it.  If I do this, mashed potatoes are added to the menu, so the creamed veg tops the potatoes like gravy.  Other times we season the spinach with salt and pepper and a few drops of rice vinegar. *Any vinegar will do.  Spinach is beyond delicious when a pinch of nutmeg is added just before it’s served.  Nutmeg can be added to the creamed version; but adding vinegar to that is inadvisable.

This blog is dedicated to users of Public Assistance for their food dollars.  Food budgets that are strengthened by EBT cards and WIC need all the help available.  So do those budgets dependent on food commodities or food drops or food pantries.  We hope our target audience finds help from our offerings.

There is a place in the upper right hand corner for people who might like to get a series of cooking tips.  Just click the button and you are instantly a Member of the Food Stamps Cooking Club!  We cherish each member and value your thoughts and opinions.  If you have ideas to share you are welcome to send us a messsage:

foodstampscookingclub@gmail.com

There is nothing to buy; no fancy apps.  Just common sense ideas for frugal food prep!  With a bit of humor, served on the side.

Connie Baum

The FTC wants you to know there might be links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.

Food Stamps Cooking Club and Veggie Prep

January 9th, 2014

According to the Food and Drug Administration each of us needs from FIVE to NINE servings of fruits and vegetables daily.  Five is the minimum; nine is the ideal number.

The issue sometimes can be that the cook often hears “I don’t LIKE that” and it can be not only frustrating for the cook but a deterrent to good health.

So let’s talk about carrots.  They may not be a kid’s most cherished favorite but I have an idea to share-one I pinched from a FABULOUS cook in a nearby town.

First, I would caution you about baby carrots.  You know-those  little perfectly shaped cuties, packaged in handy/dandy plastic sacks.  No tips or tails to trim...these are made from carrots that are not “pretty” enough to appeal to the public.  So they are dunked in a toxic bath and trimmed to look good enough to SELL.  They are not health enhancing.  In my view, they are just like toxic bullets.  If you get a package of them and they hang around long enough, you will learn that they do not spoil.  That’s your clue that baby carrots are not good to eat.

That said, let me tell you about regular carrots and how to make them irresistible:

Trim and scrub 2 carrots for every person you’ll feed.

Slice them the way you like to see them.  It’s easy to cut them to look like coins; it’s equally easy to grate them.  The smaller the cut, the quicker they will cook.

Add some water, sprinkle some salt over the potful and allow them to cook til tender.

While they cook, very finely chop 2 ribs of celery and 1/2 of a small onion.  You may saute these in a bit of oil to enhance the flavor or you can add them as is to the cooking carrots.  The choice is yours.

When they are cooked, drain the water and add a spoonful of MAYO and a chunk of CREAM CHEESE.  Stir these into the hot veggies.  You may want to taste; they might need salt and pepper.

I first ate this dish at a pot luck meal.   I went from table to table to discover who had brought those carrots because I HAD to learn how to make them.  I asked for the recipe and the cook giggled and told me there was no recipe.  Then she described what I shared with you.  I have always loved carrots, cooked or raw, so I actually get hungry for this!

Here’s hoping this carrot dish delights YOU the way YOU delight Mother Connie.  The mail just makes tears in my eyes sometimes.  Here is our email address:  foodstampscookingclub@gmail.com   You are also welcome to put a message on our comment panel below this post.

Are you living on a dime ?  Do you depend on an EBT card for SNAP or WIC?  Are you a regular at the food pantry or food bank?  Do you get food commodities?  Maybe you just love being frugal.  In any case, this blog is devoted to helping you with your food budget.  No judgements, nothing to buy.  Just some help.  Maybe you could think of this corner of the internet as your cyber next door neighbor or long distance auntie!

Connie Baum

The FTC wants you to know there are links on this page. Should they be clicked, resulting in sales, your humble blogger would be fairly compensated. Please do your due diligence when conducting affairs online or offline. Always do business with those you trust implicitly.

Searching for Menu Ideas? Food Stamps Cooking Club

February 6th, 2013

 

Are you searching the grocery ads in search of affordable menu items for your family?

It’s still winter; we still need to eat three times a day.  Although it’s the first part of the month, you are probably hoping to s t r e t c h your food budget dollars as far as March 1 without subsisting on beans and rice; rice and beans exclusively.

One of the best places to look for tantalizing menu items is the newspaper.  Wednesday’s papers are full of recipes,  photos and food columns, designed to whet our appetites.  Grocery circulars inside those papers tout the ads and special prices.

Here are  some shining examples from today’s newspaper:

“Beef Top Round * Boneless Beef Top Round * Boneless Beef London Broil are ALL ‘only’ $3.49 per pound”  I YI YI  Ground lamb is $5.99 and Ground Chuck is $3.49!  Holy Moley!

These price tags makes me think EGGS,  of which we happen to have a good supply in our fridge, thank God and our sister in law!

So my thoughts also turn to fish.  Lent is coming and fish is generally a good sale item then.  Tilapia and  Swai filets are $3.79 per pound; Salmon is $4.29 for FOUR OUNCES and Mahi Mahi is $7.49 a pound!  EEEK

Now I’m thinking beans and rice; rice and beans again.  My GOODNESS, food budgets are a challenge!

Vegetables are so important…I see there is a tiny mention of cucumbers:  4 for $3.00 and Napa Cabbage or Bok Choy for $.99 per pound.  I’m feeling slightly more hopeful.  Carrots are $1.19 and ginger root is $1.19.  I guess we could build a Chinese meal around these items.  The ad mentions that if I buy a 7 oz sack of salad greens I get a second one free.  Hm…It’s iceberg lettuce…  That’s about it for veg in this particular circular.  Surely they have more vegetables available in the store than what’s in the ad.

This circular is full of info about the bargain  prices on pre-made and deli foods, wines, pre-cut appetizer platters and bouquets of flowers.  They have a few dairy items but what is advertised is not anything humans ought to consume.  Things like processed cheese – not healthy and even it is way over priced.   None of these dairy items is budget minded and probably not the healthiest choices we could make.

It looks as if we are back to beans and rice.  Or rice and beans, whichever you prefer.

Tomorrow Mother Connie will have something tasty, healthy and much more budget minded for you to consider.  That is, if inspiration strikes like lightning!

Meantime, you are all to be commended for sharing the word about the Club…new members are signing on every day and we welcome each one with open arms.  We seriously mean to encourage anyone who is living on a dime, depending on public assistance for their food dollars.  We expect to be of service to people with EBT cards from SNAP or WIC.  We offer a hand to those who have goods from a food bank, food pantry or who get food commodities.  We love it when we hear from our members, either by commenting here or sending a message to foodstampscookingclub@gmail.com  We read every message and respond as we are able.  THANK YOU ALL SO MUCH.

~Connie Baum

The FTC wants you to know there are links on this blog. 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:  After this post was published, I found a link you may appreciate:

 Shopping Tips for Healthier Eating

Facebook Friends + Food Stamps Cooking Club

August 6th, 2012

 

Sofrito is something one of our Facebook friends posted. It made my mouth water, just to see the recipe and see how easy it is to prepare!

 

Summer has savaged us this year.  It has been too hot to eat lately, much less cook.  If you cook on a shoestring, it’s even more daunting.  A Facebook friend, who is also a foodie, shared this recipe and I think it’s a winner.  Here is Loren’s recipe as it appeared on Mother Connie’s timeline:

SOFRITO

‎2 green peppers, cored and diced in chunks
1 red pepper, cored and diced in chunks
4 onions diced in chunks
3 medium size tomatoes, diced in chunks
25 cilantro leaves
3medium heads of garlic
1 tablespoon salt
1 tablespoon of pepper.
Put everything in a food processor or blender and blend until smooth. I freeze mine in ice trays, so I can use one at a time and it does not have to be cooked unless you use it in stews, roasting meats, etc. Enjoy!!
Thank you, Loren.  I’m sure we shall!
Another way to prepare an inexpensive summer meal is to use zucchini pesto.  Goodness knows the zukes are still coming and when you top pasta with pesto you have a quick, affordable meal that will tantalize the taste buds of everyone in your family!  This is DELICIOUS!
Another Facebook friend and foodie from across the pond in the UK offered this treat!
Zucchini Pesto
2 medium zucchinis, roughly chopped
3 cloves of garlic
Approx 1/2 cup fresh basil or other herb  *MC here:  Use dried if that’s all you have.
Scant 1/4 cup sunflower seeds with no shells
Heaping 1/4 cup of freshly grated Parmesan *MC again:  I bet the Kitchen Police will have nothing to report if you use whatever Parm you have available.  Unless you’re close to Italy, that is.  grin
Heaping -although oil doesn’t heap well- 1/4 cup olive oil *MC once more: Don’t mention to the K.P. if you have no olive oil and wish to substitute another veg oil.  I’ll never tell, either.
This a very quick and easy prep and can be made in 5 minutes from start to finish.  Pop your zukes, seeds, garlic, and cheese into the blender and process until chunky.  Start adding the oil in a slow and steady drizzle.  Continue to puree into the mixture is smooth.  Add salt to taste and you are ready to eat!
A zucchini pesto tastes like summer and since you can get it ready in mere minutes, it makes the perfect after-work al fresco dinner!
~Debs Parkes
Debs, thank you very much.  I’m sure our Members will appreciate having this summer specialty!
Are you holding an EBT card for WIC or SNAP?  Do you visit a food bank or food pantry?  Are you using food commodities?  Do you s t r e t c h your food budget as far as you dare month after month?  Are you living on a dime?   If any of these describes your situation, you may feel as if you are never listened to or never heard.  The good news is that someone does care.  The Food Stamps Cooking Club is loaded with people who are in the same boat AND you are invited to submit your story to people who want to know about it.
In our last post, we introduced you to Meg Cramer.  She is associated with the Public Insight Network.  She and her colleagues are really interested to hear from anyone who has received public assistance, so please share your story, if you are so inclined.  It’s quick, painless, confidential and there is nothing to buy.  In order to participate in this important activity, just click on the links that say “Meg Cramer” and “Public Insight Network“.  If you have questions, she welcomes your  email Meg at cramer.net@gmail.com .
If you have scoped out the blogs we have mentioned recently, you know how delightful they really are.  It’s noteworthy that most of the bloggers who receive comments are kind enough to reply to those comments.  You don’t often find that kind of attention to people who take the time to comment; how refreshing!  Again, we invite you to visit Creative Savv or CT On a Budget, as well as  Poor to Rich a Day at a TimeBe sure to mention that Mother Connie sent you!   If YOU find blogs you think we’d appreciate, please feel free to share!
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