Posts Tagged ‘comfort foods’

Food Stamps Cooking Club: Member’s Cooking Lesson

January 17th, 2014
Mother Connie has a hodge podge of cookbooks and recipes; some of her food notions live in her head...

Mother Connie has a hodge podge of cookbooks and recipes; some of her food notions live in her head…

You all know by now that the mail you send makes Mother Connie’s heart go pitty-pat!  Today  a message from a Club Member came in that really piqued my curiosity!  Here is what Delaine wanted to share with all of us:

“With food-stamp allotments being so small, and being cut all the time, I know fully how every calorie counts and how to count every calorie.  For me, I am in a very uncomfortable situation that most people do not understand, and that is for some of us, hanging onto every pound we have is as difficult or more difficult than losing weight.  Please do not envy us.  It sounds wonderful, but it is more painful to try to gain weight than lose it, as I have done both.  I was obese until I got sick, and now I am on the other side of the scale of having to try to hang onto every pound, so trust me when I tell you I understand the dilemma.
In the meantime, getting as much nutrition from every food stamp penny is my goal, and even when I am off the social network, as I apparently will be over the next few months, I will still only have the same amount of money for food as I currently have in food allotments.  I have many helps and hints both for stretching food stamp money and using ‘food for cleaning.’ “
Delaine goes on to share how she ACCIDENTALLY learned to make syrup on the cheap:  ” It’s just like the pancake syrup that is 1 cup brown sugar to 6 oz of Dr. Pepper, and boiled down to syrup consistency.  Cheap and accidental, because I was not intending to make pancake syrup when I discovered that!”
SIDEBAR:  Mother Connie is no fan of soda pop but a cook’s gotta do what a cook’s gotta do!  Go with what you have on hand!   END SIDEBAR
Delaine goes on to share her preference for comfort food that won’t break the bank:
“1/2 package elbow macaroni

1  can black beans
1  can corn
2  small cans tomato sauce
Taco season mix – equal parts chili powder, onion powder, garlic powder, cumin and sugar.
2 – 3 tablespoons vegetable oil
The trick to this recipe is to brown the macaroni thoroughly.  It should look like “whole wheat” macaroni.  Drain and rinse the beans and corn and add to the macaroni along with 2 cans of tomato sauce and the spices.  Add 2 tomato cans of water, reduce to a simmer and wait for all the water to be absorbed.  You may need to add water if the macaroni is too stiff.
This goes well with a pan of corn bread.”
SIDEBAR:  Mother Connie strongly suggests you add a green salad or plate of raw veggies OR fruit  to this menu, if that’s  available.  END SIDEBAR
We greatly appreciate Delaine’s contribution to our Cooking Class! 
Those who are living on a dime, people who use public assistance for their food budgets and anyone who holds an EBT card for SNAP or WIC needs all the help they can garner.  If you use a food pantry, food commodities or any other form of public assistance you know that it’s a tough row to hoe.  We hope to help in that regard.
If you have not signed up for our little series of tips, we invite you to do so.  And keep those emails coming!  foodstampscookingclub@gmail.com
We remind you, also, that you are dearly loved.
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.

Food Stamps Cooking Club: Egg Yolk Video Tutorial

January 13th, 2014

People who are learning to cook will discover that sometimes eggs need to have the yolks separated from the whites.  Here is an entertaining way to accomplish that:

Are YOU learning to cook?  Are you receiving public assistance for your food budget?  Do you find yourself living on a dime?  Do you have an EBT card for WIC or SNAP?  Do you visit a food pantry or receive food commodities?  If your answer to any of these questions is ‘yes’ then you have found a place to belong.  This corner of the internet is dedicated to YOU.  There is nothing to buy and no obligation…how refreshing is THAT?

This video is part of the series we are calling our Cooking Class.  We believe that if you know how to cook you can save all kinds of money.  We know this from our own life experience.

We just love hearing from you…either on the comment panel below this post or by email:  foodstampscookingclub@gmail.com.

Please  bear in mind that you are dearly loved.

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.

 

Food Stamps Cooking Club: French Toast!

January 8th, 2014

WordPress will not load the gorgeous image of the finished product!

If you plan ahead, you can delight the people who put their toes under your table with a “fancy schmancy” meal, even if you are just learning to cook!

French Toast is fun, filling and fabulous.  It is easy to make, pretty to serve, and it is satisfying in the way of comfort food..

Mother Connie put several slices of bread into a 8 X 8″ casserole dish and covered the bread with a mixture of 2 beaten eggs and some milk–enough to cover the bread.  It went into the fridge to hang out til morning.

*There is a great image of these slices, soaking.  Alas, it won’t load!  argh

You can use a lightly greased skillet or a griddle, depending on what you own and how many mouths you’ll be feeding.  We use a griddle, with the temp set at 350*- but when I turn on the griddle I also set the oven to 2oo*.

The bread soaks up the milk and egg mixture.  I place each slice on the very lightly greased griddle and let it brown nicely before I turn it.  When each slice is browned on both sides and removed from the griddle, it goes onto an oven safe platter or casserole dish.  These freshly done slices get to lounge in the oven for about 8 to 10 minutes.  This allows a nice crust to form and make them crisp.  **This is how it’s done in high end eateries!

When it comes out of the oven, you can dress it up with a very light sprinkle of powdered sugar.  I use my flour sifter.

We like to top our French Toast with honey or home made syrup.  Sometimes we put a few berries on the top or maybe a slice or two of peaches.  Our favorite bread to use is Lithuanian Sourdough Rye because it is a heavy bread but any bread will do.

Here’s how to make the syrup.  Once you make this you will never buy commercial syrup again.

The image of the syrup in the cutest pitcher ever will NOT load!  *argh!

Home Made Syrup

Into a heavy saucepan put

2 cups sugar

2 cups water

dash salt

Bring this to a rolling boil and make sure all the sugar is dissolved.  Remove from the heat and add 2 – 3 teaspoons maple flavoring.  Pour the syrup into a pitcher or bowl with a serving spoon.  Pour any leftover syrup into a jar.  I store syrup in the kitchen cabinet.

Those of you who have been Members here for awhile know full well that this corner of cyberspace is devoted to users of public assistance for their food budgets.  If you are a holder of an EBT card for SNAP or WIC, we hope you are getting helpful information here.  Maybe you are living on a dime or you just make a game out of being frugal.  You might frequent your food pantry or you might be using food commodities.  Whatever your situation, and especially if you are just learning to cook, we are so proud to have you in the House!

When we read the emails that pour in; when we read the love you leave on the comment panel, it’s patently obvious there is a need for the service we hope to provide.

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.

PS/Do take a moment, when you can, to cruise over to Creative Savv and CT On a Budget.  They have such great info for saving $$$.  And their images DO load…sigh..

 

 

Food Stamps Cooking Club’s Class Is All Souped UP!

January 7th, 2014

Cooking Class Home Imp Kay 038Soup’s ON!

It seems as if most of the United States is in the deep freeze!  What could be more warming than a bowl of hot soup on a frigid day?  We have a wonderful soup to share with you.  There is a wee bit of a story to go with it:

When I was a little girl my mother used to make what she called “Our Favorite Vegetable Soup” and I loved it so. I think of it as a comfort food. She made it quite often and as I grew up and took up in my own kitchen, I made it as often as she did.  It really WAS our favorite soup!

Mom came to live with us as her health began to fail and one day I came home from work to discover that she had “commandeered” our kitchen to delight us with steaming bowls of this luscious comfort food!  It was the very last meal she ever prepared.

It might become YOUR favorite soup, too.  It’s super easy and quick to make and you can vary it to suit YOUR fancy.

Our Favorite Vegetable Soup

To begin:

1 small onion, chopped

2 or 3 ribs of celery, chopped

3 or 4 carrots, chopped

Saute in a bit of vegetable oil.  Salt and pepper.  Cook until tender but firm.

Cooking Class Home Imp Kay 008Veggies saute very quickly over medium high heat.

Continue by putting into a soup pot: 1/2 package of macaroni *I prefer gluten free but YOU use what YOU like.

Cooking Class Home Imp Kay 013This is how Mother Connie stores her pasta; here it has been freshly removed from the freezer!

Put the sauteed veg into the soup pot with the macaroni and  4   cups of chicken broth, if you have it.  *Use water if you don’t have broth.

Cook this combo on medium heat until the macaroni is tender,stirring occasionally.

When the macaroni is cooked BUT NOT MUSHY, add 3 – 4 cups of milk and heat thoroughly.

If you like a thin soup, this is IT.  If you like a thick soup, sprinkle some instant mashed potatoes (or leftover mashed spuds) into the pot until it is the consistency you and your family like best.

Taste test to see if you need more seasonings.  This can take a good bit of salt, especially if you add potatoes.  This soup is lovely when served  with a dark bread or green salad-or both.

This will make 6 – 8 servings.  I always hope to have leftover soup so I can freeze it for an easy meal another time.

Those of you who have been Members for awhile know that we cater to users of WIC or SNAP and are EBT  card holders.  We also hope to help users of food pantries, food commodities; anyone who uses public assistance for their food budgets.  A good number of you are living on a dime.  Many people have not learned to cook.  We hope this little Offline Cooking Class will help those who are interested to know how to prepare simple meals on a tight budget and still maintain nourishing foods will get the help needed to really make their way around the kitchen.

You have no doubt noticed there is no loud voice, begging you to BUY stuff.  *Are you relieved?

You are welcome to share our information on Facebook or with those who sit in your circle.  Lots of people need help these days; together we could make a real difference in the world!

Please remember you are dearly loved.

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.

Comforting Pasta/Bean Soup: Food Stamps Cooking Club

February 13th, 2013
Who wants to spend the lazy days of summer in a hot kitchen?

Can we agree that pasta contributes to comfort food?

It’s entirely possible Mother Connie was Italian in another lifetime.  Oh, what delight there is in a bowl of pasta noodles, a salad featuring macaroni or a soup full of any kind of pasta product ever made!  Pasta is inexpensive and easy to make into whatever strikes your fancy.  Soup is wonderful on the cold days mid-February gives us so here today is an idea we hope will hit you like a brick:

BEAN AND PASTA SOUP

 2  cans cannelini beans, drained and rinsed *If you use white Northern beans, the Kitchen Police will not arrest you but it won’t be as authentically Italian…

1  can whole tomatoes, juice and all

2  ribs celery, roughly chopped

1 or 2 cloves garlic, finely minced

2  cups chicken broth *water will work, if you have no broth but the flavor your soup will not be as rich and the Kitchen Police don’t really care which you use…

2  tablespoons vegetable oil

1/2  cup pasta of choice *macaroni is Mother Connie’s fave but even rice would work if you are in a pinch.  Pasta swells as it cooks…

salt and pepper to taste

basil leaves – fresh if you have them but dry basil will flavor it nicely

4  tablespoons Parmesan cheese

Place beans, tomatoes with their juice, celery, garlic into a good sized soup pot.  Add the broth + one cup of water.  Bring to a boil.  Cover, reduce the heat to medium and simmer for 10 minutes.  Add the oil and the pasta, then boil UNCOVERED for about 8 minutes, or until the pasta is tender.

**Mother Connie places a wooden spoon over the pot of cooking pasta to prevent boil overs.

Add the basil, salt and pepper.  Be sure to taste so you know if it needs more seasoning.  When you are satisfied with the flavors it is ready to ladle into soup bowls or soup plates.

Put the cheese on the table to be passed so each diner can top his own soup to suit his taste.

Are you living on a dime?  Do you scrimp by every month using an EBT card from WIC or SNAP?  Do you used food commodities?  Food pantry food?  Food from a food bank?  Are you stretching your food budget to the max every month because you love the challenge of doing all you can with your food dollars?  This blog is meant to help YOU, no matter who you are or how you fit into this grocery budget business.  Ya gotta EAT, after all… 

It is such a delight to read your comments and we love getting your mail at foodstampscookingclub@gmail.com    Thanks so much, everybody!

The Club House is BURSTING with new members!  This is because you have been urging your peeps to join and get our little series of cooking tips.  We know you find it refreshing not to be bombarded with sales pitches and you feel as if you can come here and be whoever you are.  That makes Mother Connie’s heart sing.

~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.

 

Oh, Nuts! and Food Stamps Cooking Club

January 22nd, 2013

Pretending that gremlins do not inhabit this blog-ugh-let’s discuss how to make it to the end of January and stay within the food budget.

We here at the Food Stamps Cooking Club understand how it is–January demands more of your household budget for fuel: gasoline and home heat. So your food budget may be more pinched than usual. February is more than a week away… Add to that your kids have been feverish, you are exhausted after working all day AND you have to COOK! We get it.

Here is a simple and satisfying dish that’s loaded with nutrition but not cost:

RICE NOODLES WITH PEANUT SAUCE

2 quarts water

1/2 cups peanut butter *creamy

2 tablespoons soy sauce

1 teaspoon ginger root, grated

1/2 teaspoon red pepper flakes

1/2 cup chicken broth *The Kitchen Police will blink if you just use water

8 oz uncooked rice stick noodles

4 oz bean sprouts

1 red bell pepper, thinly sliced

2 green onions, sliced

2 tablespoons cilantro, chopped, for garnish *Optional

Heat the water to boiling. Mix peanut butter, soy sauce, ginger root and pepper flakes. Stir til smooth. Slowly add the 1/2 cup broth/water. Break noodles in half and pull apart as you add them to the boiling water. Cook ONE MINUTE then drain and rinse in cold water. Place noodles in very large bowl, add the peanut butter mixture, bell pepper, bean sprouts, and onions. Toss gently.

This makes 4 servings and could easily be doubled-or halved if there are only 2 diners.

This is comfort food, if ever there was comfort food!

A great big THANK YOU is going out to all you who have signed up as Members! Please know you are always welcome here and we hope you will share your ideas with the others. You may contact us at foodstampscookingclub@gmail.com

As you know, we cater to users of public assistance who depend on help to meet their food requirements and stretch their food budgets. People who used SNAP or WIC’s EBT cards or those who frequent food pantries food banks, or use food commodities seem to find help in this little corner of the internet. Maybe you are living on a dime or you have a passion for frugality. All are welcome here; we hope you get some help and a ray of hope.

Connie Baum

We Can Stop Cleaning the Kitchen at Food Stamps Cooking Club!

October 9th, 2012

 Nothing, but NOTHING, motivates one to clean the kitchen like having a French pastry chef come to your home for a Cooking Class!  Everything shone to a fare-thee-well and when the magic show had ended there was no trace that anyone had entered the kitchen…was it a dream?  Well, it was dreamy, all right!
Angels helped to bring this about.  You may recall that there were computer issues awhile back.  During that time, the August 29th issue of the Lincoln Journal Star carried the story of how Chef totes his pastries to the Farmers Market.  His story touched my heart and soul, so I ‘hired’ the heavens to help  bring him to the Club House for a Cooking Class.  Having a real, live chef has been a dream of mine for awhile.

When the computer was up and running again, I contacted Chef Lawrence through his website.  He responded instantly and shared with me that the news item had produced so much interest and new customers for him that he felt the need to give back.  He would be delighted to come and share with us.  Had we connected a week earlier the answer would have been ‘no’ because he was just too busy.  Angels have such great timing.

His philosophy is simple:  “Get 9, give 1.”  In other words, he ‘pays it forward.’  What’s not to love about that?

Chef Lawrence De Villiers, a French Pastry Chef from Lincoln, NE, relaxed in the Club House before he taught us about crepes!

 

Prior to his arrival, we made nice for him:

 

We learned at the outset that all cooking is meant to be simple.  Use simple ingredients.  Be sparing with herbs and fixings.  When making crepes, it’s best to whirl the ingredients in a blender or food processor and let the batter rest for at least one hour before preparing the finished product!  This allows the bubbles to dissipate so there are not holes in the crepes.

 

Chef discusses his work in a homeless shelter in the Bronx, after arriving in the USA from Normandy, France.

After Chef Lawrence had given us an overview of our lesson and had shared some of his story with us, he proceeded to the kitchen.  WOW, were we impressed!

These videos were made possible because of Food Stamps Cooking Club supporters:
Judy Coe, Videographer
Dustin and Wendi Buggi, Technical Advisors Extrordinaire
Pastor Kathy Rahorst, Chief Cheerleader
Loretta Pope,  Charleen Scott, Velda Koehler, Ruby Meister, Annie Wickett,Jan Neal- all consummate cooks
Jeff and Lorraine Wellman and Renita Farrall, long distance  Club Fans
Anita Brown, Prime Promoter
Kim, Janet and others who could not attend because of last minute snafus
and
of course,
THE NORMANATOR, who supports Mother Connie no matter what.
Connie Baum
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
PS:  We live for comments!  Chef Lawrence will appreciate your comments, also!  Thanks for your patience as this blog post was being prepared FOR YOU, dear members!

Potato Pancakes at Food Stamps Cooking Club

September 10th, 2012

Potatoes make wonderful “planned overs”

One of things we do in the Club House is to cook once and eat again and again, morphing left over food into fresh offerings AND saving lots of food dollars in the process.

We had a house guest over the weekend and she and I loved being in the kitchen together, cooking our hearts out.  One of the items on the menu was mashed potatoes.  Cooking in the same pot was a zucchini; the two veggies were whipped together, along with a bit of milk and a pat of butter.  We ate to our hearts’ content–we also had a ginormous vegetable salad, sauteed kale with onions and braised pork chops.

Our guest inquired what would happen to all those leftover taters…Her face lit up when I told her that one thing would be potato pancakes.

Mother Connie is not high on recipes; I like to cook with whatever I have on hand.  SO…I used about a cup or so of the mashed potatoes and I tossed in a medium egg, combining the two until they were rather thin and well mixed.  Then I dribbled a bit of milk and incorporated that.  I sprinkled in a big spoonful of flour and stirred until I thought that would pour well into a skillet.  Then I tossed in a half tablespoon of baking powder.  The trusty iron skillet was heating with a thin coat of oil over the bottom.  As I poured the first big spoon full of mixture into the skillet it sizzled!  Another spoonful and the bowl was empty.   They fried quickly to golden brown goodness!

It was just perfect for the two of us but had I needed more it would only have been a matter of more potatoes and maybe another egg.  I’d have added flour and baking powder just so as to have a batter that poured easily onto the hot skillet.

Since the mashed potatoes were already seasoned, there was no need to add much.  I sprinkled some salt in for the egg but it would not be required.

Potato pancakes are great just ‘naked’ but sour cream is nice, if you happen to have some.  I have made them when I felt moved to sprinkle some parsley flakes over them as they went on to the plates.  You could certainly reheat any leftover gravy to dribble over them.

These potato pancakes went well with a big vegetable salad, covered with Thousand Island dressing, home made, of course.

It’s pretty certain that whatever choice you make about these yummies will not summon any Kitchen Police.

Switching gears and changing subjects quickly–have you heard about the Farm Bill and how that could impact the SNAP program?  It isn’t bad enough, it seems, that people need public assistance to provide meals for their families…our Congress wants to make us all jump through hoops and wait with bated breath for THEIR votes.

If you are one of those who are living on a dime or are dependent, for whatever reason, on SNAP or WIC or if you have food commodities or things from a food bank you can depend that this little blog is NOT beholding to the Big Wigs.  We just want to give people who are doing their best to keep their loved ones healthy on a budget.  We want to give you a hand UP by helping you to s t r e t c h your food dollars.

We do not do this alone.  Oh, my no.  We have PEEPS–Club Members who are loaded with great ideas and they share them with no reservation.  YOU are the fuel to this little engine.  You have POWER, whether you feel it or don’t!  And besides, Mother Connie loves YOU.  If Congress loved you they’d have voted long before now!

Connie Baum

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

PS/Have you heard about our upcoming offline Cooking Class?  OBOY, are we excited!

Pie Central at Food Stamps Cooking Club

August 13th, 2012

The Club House will be transformed this week as “Pie Central” for the Johnson County Fair’s Food Stand!

It’s going to be a busy, busy week here!  Tomorrow some of the best pie bakers in Johnson County and our little church will gather to bake pies to be sold in  the Food Stand at the County Fair.  Since we live very close to the fairgrounds it is logical to stash all the pies here in the Club House.  The Normanator and I will cut them and put the slices into little take-out boxes and they’ll be shuttled to the Food Stand.  We are told this is a daunting assignment, because many pies per day will be brought in for “processing”!

Because of this extra assignment, there will be an absence of blog posts for the duration of the week.  You are reminded that we are also up all night, delivering newspapers!  We are hopeful we will not doze off while cutting pies! 

There is a recipe for you today-for a pie, of course.  Before we offer that we want to acknowledge all the great comments that have come in + the great replies you have made to one another in the Comments section of every post.  YOU GUYS ARE AWESOME.  There are emails coming in that warm our hearts, too.  It is so gratifying to hear from you that you are getting some concrete HELP from these posts!  Thank you so much!

If you are living on a dime, you could use a hand.  Those who have EBT cards for SNAP or WIC can use some helpful advice; so can those of you who get things from a food bank or a food pantry.  If you have food commodities you can benefit from some great ideas on their use.  If you are frugal by nature and get a hoot from s t r e t c h i n g your food budget you can garner all the great notions that are offered from any corner.  That’s what the Food Stamps Cooking Club is all about.  But we don’t do it alone; each of you is helping one another.  How can it get any better than THIS?

Harriet’s Peachy Summer Pie

INGREDIENTS:

10 – 12 fresh peaches, pitted and sliced

1/3 cup all-purpose flour

1 cup white sugar

1/4 cup butter

1 recipe pastry for 9 inch double crust pie 

METHOD:

Mix flour, sugar and butter into crumb stage.

Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Scatter some of the butter mixture on top of the peaches, then layer more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.

Top with second  pie crust, or make lattice strips of crust.  *You might even top it off with a streusel topping, so you’ll have plenty of room for the ICE CREAM when you serve pie a la mode!  **If you use a full top crust, cut vents into the top so it won’t dribble.

Place pie on a cooky sheet-in case of drips-and  bake at 350* for 45 minutes or until you like the color of the crust.  When pie is done, turn off the oven; let it sit in the oven to cool with the oven. This allows the juices to boil away and the filling will set to perfection. 

Make sure the pie is cool before serving. 

Mmm…peach pie a la mode always reminds me of my Grandma Wagner, because peach pie was our comfort food when I was a little girl.    You guys bake up some summer goodness in your kitchens and think of us pie cutters this week.  See you next week!

Remember that you are dearly loved.  Please consider yourselves hugged!

Connie Baum

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.

PS/ Have you submitted your story to the Public Insight Network?  If not, they eagerly await hearing from you if you have ever used public assisstance, Social Security or Medicare/Medicaid.  Click here:  Public Insight Network.  Nothing to buy; they only want your story.

Sufferin’ Succotash! Food Stamps Cooking Club

July 23rd, 2012

Sufferin’ Succotash is a wonderful side dish for any meal; it’s even pretty enough to serve to guests. It is amazingly low cost and a super easy do!

Kids my age can’t think of succotash without remembering the lispy cartoon character who declared “Sufferin’ Succotash” at every dramatic turn in the story!  When this popped up in my line of sight, any  ingredients  missing from the pantry shelves went immediately on to the shopping list because it sounded so good and so easy.  I hasten to add,  also, that this is easy on the food budget.  I suspect this will become a comfort food in the Club House!

Sufferin’ Succotash

4 tablespoons oil  *Olive oil is my #1 fave but use what YOU like.  It’s YOUR dish, after all!

1  small chopped onion

3  cloves garlic, chopped very fine

1/4  jalapeno chile, stemmed, seeded and very finely chopped  *Gringos are allowed to omit this! giggle

salt and pepper

2  cups corn  *fresh, frozen or canned and drained will all do nicely

1  teaspoon sugar *This is the secret ingredient!

2  cups lima beans, cooked  *canned and drained, frozen, or dry beans you have cooked and drained

1  tablespoon chopped fresh oregano  *The Kitchen Police had no objection to my using dried oregano

1 cup grape or cherry tomatoes, quartered  *OK, I used Romas.  So sue me.  grin

METHOD:

Heat the oil on medium.  Add the onion, garlic, jalapeno, salt and pepper.  Cover and cook, stirring occasionally until the onion softens.  Add more salt if needed.  Add the corn, sugar, and salt again.  It will take about 10 minutes for the corn to soften.  Add a teeny bit of water if this seems dry as it cooks.

Turn the heat to medium high.  Add the beans and oregano.  Cook this for 3 minutes, stirring occasionally.  Add the tomatoes and parsley and a sprinkle of pepper.

Now, for what it’s worth, it should be noted that The Normanator approved this dish, EVEN FOR GUESTS!

Incidentally, I served this with a very inexpensive piece of minute steak and this filled our tummies nicely.  We even turned down dessert because it was such a filling and pleasurable meal.

As you know, this little blog was custom designed for users of SNAP or WIC as a way to strengthen their buying power with that little EBT card.  We also intend that it is helpful for those who have food commodities, food from a food pantry or food bank.  People who are frugal or living on a dime;  people who  have not, for whatever reason, never learned how to cook or shop or plan meals.  We have a little series of cooking tips we send out when people join our merry band of foodies.  We sincerely hope these have value for you and your families.

There is yet ANOTHER cute blog that found us!  It is  Poor to Rich A Day at at Time and it looks as if it will be good for Club Members, too.  I hope you are all taking a moment to visit CT on a Budget and Creative Savv, also.  These bloggers have been such faithful supporters of what we are doing here that it’s only fair we cruise by and leave them some love…

Tomorrow I hope to talk about one of my favorite subjects related to food—DISHES!  We’ll see how that shapes up.  If I find something good to eat, I’ll share that, too.  AND if you come by the Club House, I’ll fill your glass with pure icy water.  This heat is killin’ us all!

Connie Baum

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.

PS/We love  mailWe love your comments.  Your spam?  NOT SO MUCH, especially when your spam comments are rude.  We really love to hear about you and your lives.  Hint taken?  Good.  Thanks!   grin