If you took the opportunity to opt in to the Food Stamps Cooking Club’s series of tips, you know about the “ritual” of clearing out the fridge on Wednesdays. It’s become routine here that the big ole box gets emptied, wiped down-scrubbed thoroughly on some Wednesdays-and tidied. That way no food will be wasted because it got shoved to the back of the unit and became a science project.
Last Wednesday was no exception. The fridge was all sparkly and even had a fresh box of baking soda, ostensibly to soak up unpleasant odors. The only problem was that there WAS an unwanted, unidentified aroma that was not a good thing.
When Renita and I were on the phone I happened to open the door and I complained loudly and bitterly into Renita’s ear. She had the solution: “Try folding some newspapers into fours and slip those onto the shelves.”
Now, why hadn’t I thought of that? It worked like a charm right away, I might add. Thanks, Renita.
This story is true and it is meant to reinforce to you how much all of us Club We members need one another. Some of us are users of SNAP. Others who come by here depend on WIC or Angel Food Ministries. Some folks depend on food pantries, food commodities, even Farmers Markets. We all crave comfort food and most everybody aims to be good stewards and shop wisely and frugally. These are the reasons why this blog exists and since we are all in this together, we had just as well pitch in and SHARE ideas. I know you all are filled with creative solutions to all sorts of household and kitchen dilemmas.
Please, won’t you leave YOUR comments, hints and tips here? You are also welcome to send your ideas to email@example.com. Oh, how we love mail! Almost as much as we love your comments! Thanks, people!
I bumbled onto a yummy salad combo I wanted to share with you:
KIDNEY BEAN SALAD WITH RICE
1 can kidney beans, drained or 2 cups home cooked kidney beans
4 medium eggs, hard cooked; peeled and diced
1 small onion, peeled and diced
1 rib of celery, diced
1 cup of cooked rice-any type you like best
1/4 cup pickle relish
2 tablespoons prepared mustard
vinegar-enough to moisten *My fave is Rice Vinegar but use whatever you have on your shelf.
mayo or salad dressing-enough to moisten
salt and pepper to taste
Combine ingredients in a good sized bowl and mix gently. Serve over a bed of greens.
This salad reads like a potato salad but has personality and packs a protein wallop. The beans and the rice give a complete protein. AND IT IS ECONOMICAL, quick to fix and delish!
Experiment with the seasonings, if you feel adventurous. Your bunch may appreciate a sprinkle of turmeric or a dash of ginger for a touch of heat. If you want to add a little more color you could use some red pepper bits or pimiento. This is a good dish for kids to get involved in creating.
You would be well advised to keep a container of cooked rice and/or cooked beans in your refrigerator for adding them to stir fry meals, casseroles, or for use as side dishes for any menu. These items are wonderful meal stretchers and work as a team to provide complete protein at very low cost.
Here’s hoping you are enjoying your summer with your family and that we’ll hear from you soon!
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