Food Stamps Cooking Club and Veggie Prep

January 9th, 2014 by admin Leave a reply »

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

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3 comments

  1. Carol in CT says:

    Connie, we are big fans of carrots here, even “Mr Picky” prefers them. I normally just cut them up, and steam them until still a tab crunchy. Sometimes I’ll butter them and dress with chopped parsley. Another way I serve carrots is to add some butter, honey (local is best for allergy sufferers) and perhaps a smidge of nutmeg or cinnamon. Another favorite is to simply roast them along with a large piece of meat such as a chicken or pot roast. Julienne some carrots and parsnips, and parboil just until barely tender in as little liquid as possible (water, chicken stock, apple juice), add some butter, salt and pepper. Delicious!

  2. I’ve done as you describe with carrots, too, Carol. They are a big fave around here, partly for their flavor and partly for the fact they are forgiving and keep well. It’s so great having you pop in with your wisdom and flair, Carol! Thank you so much for your input!

  3. Oh, Sandy! You just made my day! I’m sooo happy to hear this!

    Now, I wonder what should come next? If you have any suggestions or ideas I would welcome them, Sandy!

    Hugs
    Mother Connie