Facebook Friends + Food Stamps Cooking Club

August 6th, 2012 by admin Leave a reply »

 

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!
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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4 comments

  1. The zucchini pesto looks terrific! I’m copying and pasting this on to a friend who has more zucchini than she knows what to do with. I’ll have to wait another few weeks before I reach that stage (summer is slow to start here in Seattle). And very interesting that it calls for sunflower seeds. Most pestos call for pine nuts, which as you know are tres cher! So I just don’t make pest much. I’m going to try subbing sunflower seeds in other pesto recipes.

    I haven’t seen sofrito before. Is it like a salsa? To eat with chips? Or a sauce for meats? That also sounds wonderful. Thanks for the recipes.

    Nothing fancy here, but last night, we were so hot (yes, Seattle gets hot two nights every summer), that I couldn’t cook dinner. We had sunflower seed butter on bread, watermelon, salad, green beans and berries for dinner. Hoping for a cool-down today, my one pair of shorts need to hit the laundry!

    Love ya, Connie!

  2. Oh, Lili, me love! that’s what WE are having for dinner tonight. I have some bow ties that are getting long in the tooth and need to be used. I think it will be uber delish.

    Sofrito was new to me, too. I think you can use it for dipping, spreading, and for meats it is a sort of sauce to take the place of gravy.

    Your friend who has so many zucchinis might shoulda locked her car doors? ha Just kidding. We Nebraskans lock our cars when zucchinis are too plentiful or we’ll soon have a carLOAD.

    Your summertime meals sounds scrumptious. I love that we can share our ideas in this way!

    OK, I’m off to bless the house per FlyLady’s method…Thanks again for poking your sweet head into the Club House, Lili!

    Love,
    Connie

  3. mikemax says:

    I believe the recipe you posted is for the famous Dorothy Lynch French Dressing recipe. Anyone who wants to make a lowfat version can simply Google “lowfat Dorothy Lynch dressing,” and quite a few recipes will come up, all using less oil. That’s another way to save $$$ and calories–use less oil. I bought a can of Healthy Choice tomato soup to do this, but haven’t yet. Maybe today.

    Speaking of tomato soup, Tawra Kellam has a recipe for homemade tomato soup in her cook book that tastes exactly like Campbells. It uses tomato juice and makes about three times as much for about the same price as a can.Takes about 2 minutes.

  4. Hey, Mikemax! Bingo…I just did not use her name. Tawra’s books and website are loaded with great info. Thanks for mentioning her.

    How can we get you here so we can do a cooking class together? WHENEVER we shed the paper route, we have to make that happen. *I should LIVE so long as to give up the paper route. argh/grin

    Mikemax, you always give the Club Members a lot of great help and super ideas! Thanks for visiting!

    Hugs,
    Mother Connie