Food Stamps Cooking Club: What Foods Comfort YOU?

October 15th, 2010 by admin Leave a reply »
*Note:  Mother Connie has had internet service provider issues.  Hence, the Food Stamps Cooking Club has been neglected.  Here’s hoping YOU all missed hearing from this corner of the world as much as Mother Connie missed posting!  This post is all about comfort food:  APPLES!  YUMMY!
It comes to us courtesy of The Dinner Diva who has been Saving Dinner for eons, LeAnne Ely.  Thanks, LeAnne.  We couldn’t keep house without you.

Fall Fruit
By Leanne Ely, C.N.C.

Can you feel the crispness in the fall air? The leaves are changing. The nights are colder. It’s sweater weather. It’s harvest time. I love this time of year. It’s finally cool enough to do some serious cooking without worrying about heating up your kitchen and the abundance of fresh fruits and vegetables has never been better.

Let’s focus a bit on those fruits. Although they are great to eat just as Mother Nature created them, there are lots we can do to add some kick to our traditional meals as well. Have you ever tried chicken with apricots? How about pork chops with honey and apples? And adding an assortment of berries when roasting meats is simply divine!

Try baking up some of those apples. Just remove the core then add some raisins, a little honey and cinnamon in the empty space. Bake for thirty minutes at 350 degrees. YUM! And just think of all the calories you just saved yourself by skipping the traditional apple pie (save that for Thanksgiving).

Another fun way to serve up your fruitful bounty is in a Fall Fruit Salad. I’ve included a recipe for you below but feel free to get creative with this one. Add or subtract fruits to your heart’s content. For a flavor that is more tart try adding some dried cranberries. You can add some extra crunch with a few almonds or even chopped celery. There’s no limit to the fun you can have with your fall fruit.

Fall Fruit Salad
Serves 4

1 apple, diced
1 pear, diced
1 peach, diced
1/2 cup green seedless grapes
1 cup low fat lemon yogurt
1/2 cup chopped walnuts

In a large bowl, combine the apple, pear, peach and grapes. Toss with yogurt and chill. Stir in the walnuts just before serving so the walnuts will maintain their crunch. You can also garnish this with mint if desired.

Leanne Ely is a New York Times bestselling author of Body Clutter and the Saving Dinner series. The Dinner Diva syndicated newspaper column appears in 250 newspapers nationwide. Learn how to cook great and save significant money with the Dinner Diva’s menus, recipes and shopping lists at

Copyright (C) 2010 Leanne Ely, CNC All rights reserved.
Those who are holders of EBT cards from SNAP or WIC, those who use Angel Food Ministries, people who use food pantries and/or food commodities will be happy to have all this information.

As for the Food Stamps Cooking Club?  WE ARE SO HAPPY THERE IS YOU.

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