Posts Tagged ‘cooking with eggs’

Food Stamps Cooking Club: Keep Calm and Scramble Eggs!

June 2nd, 2014

 

Eggs make a simple, low cost, tummy filling meal in minutes.  And talk about EASY-DO!

Eggs make a simple, low cost, tummy filling meal in minutes. And talk about EASY-DO!

As you all know this little corner of the internet is dedicated to users of public assistance for their food dollars.  That would include holders of EBT cards for SNAP and WIC as well as those who  visit food pantries, food banks, food drops, and food commodities.

It was my privilege to attend a large conference recently where I met people who work in food pantries.  The concern seems to be  “WHY do users of public assistance not know how to shop wisely and prepare healthy foods at home?”

This is not neuroscience, my friends. MANY of us are living on  a dime…  Here’s the deal:  People who need help with their food dollars are those who grew up poor or became needy from medical circumstances or had bad luck or made choices that put them into financial straits.  Most likely as they were growing up, their caretakers were working two jobs each to keep body and soul together and there was no time or opportunity for the next generation to learn how to shop or cook.  It may have been “catch as catch can” when it came to the business of mealtime.  Maybe they live in places where good food supplies are uncertain and sometimes unavailable.

Enter Mother Connie!  My passion is for people who want to learn to work with the resources they have in order to S T R E T C H those food dollars to get the help they need AND for those same people to feel appreciated and respected and loved as people.  There will be no scolding, no shaming, no judgement in this little part of the world. We just wanna HELP.

Today I want to share with you how EASY it is to scramble the humble egg.  Eggs are an inexpensive source of protein and can star in any menu-breakfast, lunch or dinner.

 

Begin by GENTLY heating a coupla pats o butter or a bit of veggie oil..

Begin by GENTLY heating a coupla pats o butter or a bit of veggie oil..

While your butter or oil warm, choose two eggs for each diner and one for the skillet.  *ALMOST the same as the rule for potatoes:  “one for each face around the table and one for the pot.”   Here are the eggs we fixed for today’s lunch:

Scrambled Eggs 2014 002

Mom always taught me to break each egg into a small bowl before I added it into a batch so a bad egg would not ruin the whole works.  You can see that the small bowl was eliminated here and the reason is that these eggs are farm fresh and we have NEVER found a bad egg in the many eggs we get from this resource!  This big bowl is what they were mixed in before the skillet was warm and ready to receive the goodies!

I used a whisk to mix the eggs gently but thoroughly.

SIDEBAR:  Our kitchen is NOT tricked  out with granite counters, double dishwashers, warming ovens, and islands with cook tops.  I’m guessing neither is YOURS.  So if you have no whisk, keep calm and grab a fork.  *However, I would not recommend a plastic fork grin/giggle.  END SIDEBAR

The next step requires a bit of patience because the cook – or the cook’s assistant – would be wise to keep those eggs moving so they don’t cook in a bunch.  You want scrambled eggs to be smooth and almost creamy.  Just stir them with your whisk or fork until they don’t look shiny any more.  At the beginning you can season them with plain ole salt and pepper:

Scrambled Eggs 2014 007

If you want to add texture to scrambled eggs, a nice addition *if you have the time* is to finely chop some onion and celery and/or peppers into the mix.  Just drop the chopped goods into the eggs as you start the cooking process and they will provide nutrition and crunch.

Ketchup is a good condiment if you don’t prefer plain eggs; salsa is a popular one, as well.  Use whatever you have on hand and enjoy every bite.  If you have some bread for toasting, that is a good partner for eggs.  You might like to have canned peaches for dessert if it’s lunch or dinner. And if you are making eggs for breakfast, applesauce makes a great breakfast starter.

Here’s hoping this helps you immensely.  We also hope you have the time and inclination to add your comment on the comment panel below this post.

Thank you SO MUCH for stopping by and you need to know how TICKLED we are to see all the new members who have hopped on board,  despite the issues we’ve had of late!  Please know you are ALL loved and appreciated.

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/You can contact us at foodstampscookingclub@gmail.com , too!

Food Stamps Cooking Clug: Egg Substitutes *Guest Post

January 16th, 2014

Oboy, kids!  We have a treat today! Lili, of Creative Savv, has agreed to share her ideas with us and her ideas are  always fantastic!  For those of you who are interested to learn how to cook and the joy of cooking/baking, she offers some really helpful tips.  Bless her, she has agreed to share the post she published on Wednesday.  After you read what she so graciously shared here, I hope you’ll find time to cruise over to her blog and give her a little love…,I’m sure she would appreciate the thought!


“Egg substitutes (and how do you know which ones will work in your recipe?)

Posted: 15 Jan 2014 04:11 AM PST

Last month, I was down to my very last 2 eggs. This makes cooking and baking from scratch difficult, but not impossible. I did a lot of research into different egg substitutes, and this is what I discovered.

There are several options to use for egg substitutes. Knowing which one to use is a matter of understanding the different functions that eggs fulfill in recipes, and what each substitute is capable of doing.

Basically, eggs have 3 functions, to add moisture, add leavening, and act as binding ingredients. In most recipes, eggs will fill a couple of these functions. For example, in cookie dough, eggs both bind the dough together, and they add leavening. In cakes and muffins, eggs add leavening and moisture. In meatballs, eggs serve as binding agents, but also can add moisture.

To give you an idea of why having just one all-purpose, egg substitute won’t give you the best results every time, here are examples of different substitutes and how they can and can’t work.

Some people use applesauce for an egg substitute. Applesauce will add moisture to muffins and quick breads, but it has no leavening power of it’s own. Some people use flax seed meal or soy flour, plus water. Both are great binding ingredients, but neither can leaven. Baking powder can leaven, but has no ability to add moisture, in fact it can dry out some baking.

After much confusion on the subject, I decided that I needed some basic guidelines.

So, here’s my list — the general functions of eggs and which substitutes work best.

In most recipes, the best results will come from doubling up on your substitutes (two substitutes from different categories, such as — add a moisture sub and a leavening sub for muffins, or, add a binding sub and a moisture sub for meatballs).

Adding moisture

To add moisture to a recipe, for each egg, you can substitute 

  • pureed fruit/veg like applesauce, pumpkin or banana (about 1/4 to 1/3 cup for each egg), or
  • yogurt (1/4 cup) or
  • silken tofu (1/4 cup) or
  • 1/4 cup of mayo

Examples of foods which rely on eggs for moisture include: meatballs, muffins, pancakes and cakes.

Adding leavening

To add leavening to a recipe, for each egg, add

  • 1/2 to 1 teaspoon of baking powder (for cookies, 1/2 teaspoon is generally sufficient — but see the cookie recommendation below*, for muffins and quick breads 1 teaspoon worked better for me), or the equivalent substitute of baking soda and vinegar

Examples of foods which rely on eggs for leavening include: muffins, breads, pancakes, cakes, cookies

(In a 1-egg muffin recipe, you might substitute 1/4 cup of applesauce plus 1 teaspoon of baking powder. This would satisfy both the leavening power and moisture addition that eggs give to muffin batter.)

For cakes, you’ll have the best results if you use a 2-egg, or more, cake recipe, and only substitute baking powder for 1 of the eggs.

Adding a binder

To add a binding agent to recipes which normally call for eggs, for each egg, add

  • 1 heaping tablespoon soy flour, plus 2 tablespoons of water
  • 1 tablespoon of flax meal, plus 3 tablespoons of water
  • 1/4 cup silken tofu

Examples of foods needing a binder include: meat loaves and cookies.

Formula for egg substitute to use when making cookies
*I found with baking cookies, the following formula worked very well:
for each egg, whisk together:

  • 2 tablespoons flour,
  • 2 tablespoons water,
  • 1/2 tablespoon oil and
  • 1/2 teaspoon baking powder
  • In addition, for cookies that we like slightly moist, like chocolate chip cookies, I substituted 1 tablespoon of applesauce for 1 tablespoon of the butter called for in the recipe.

For quiches, baked custards, or fritattas, you can substitute pureed fruit, veggies or tofu for up to half of the eggs called for in the recipe.

Meringues and other recipes calling for whipped egg whites generally can not use an egg substitute.

So, what did I bake without eggs last month? I made some very successful pancakes, waffles, cookies, and muffins. I had my husband very surprised that I could make waffles without any eggs at all. I made bean burgers that normally call for eggs as binders, but with a flax meal binder, instead. And I baked a batch of cupcakes, a recipe that normally calls for 2 eggs, I made with 1 egg plus a substitute for the second egg.

These substitutions came in very handy for me. I imagine it could be helpful for others as well, such as the mom who is home with a sick child, but wanting to do some baking, meanwhile discovers she is out of eggs,  or,  in bad weather, not wanting to chance bad roads just to go out for eggs,  or,  for the person who lives in a rural area, and doesn’t want to drive into town for such a small purchase, or,  in my case, with a small grocery budget and not wanting to feel “robbed” by paying twice what I normally pay for eggs when on sale.

Lili Mounce”

Lili, you have saved the day at Food Stamps Cooking Club!  Thank you for all your good help!  I plan to print this out and hang it inside the cupboard door for future reference!

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 Is Egging You On!

January 6th, 2014

deviled eggs for class 006A platter with Deviled Eggs will appeal to guests and the little gems will disappear quickly!

There are many ways to prepare Deviled Eggs.  Mother Connie uses no recipe for this; it’s a matter of adding ingredients and tasting.  Here is how we got from well cooked eggs to this group of pretties:

deviled eggs for class 002

1.  Slice each egg lengthwise and gently remove the yolks from the whites.  Place the yolks into a shallow bowl and set the whites aside on a plate.

2.  Mash the yolks with a fork.  Add some prepared mustard. ***Dry mustard powder can be used, if you have that; most households have the prepared type.  Using your fork, combine the mustard with the yolks.

3.  Drizzle a little vinegar-any type will do-and continue to combine the ingredients, using the fork.  You could even use sweet pickle JUICE if you have that on your shelf.

4.  *IF you have pickle relish, add some until you like the look and consistency of the mixture.  If you do not have pickle relish, no worries.

5.  Using a clean spoon, do a “Q.A.” (quality assurance) test.  Does it need more mustard?  Is it sweet enough?  Do you need to add a pinch of salt to make it taste the way you want?

6.  Sprinkle a TAD of sugar over the mixture and incorporate all the ingredients.  When you are satisfied that it has just the right amount of pizzazz, you are ready to stuff the whites, using the tip of a spoon. *I’ve heard some say they use a melon baller…sounds like a good idea to me!

7.  When you arrange these little delights over a bed of lettuce they will be irresistible to your  guests; if you take them to a covered dish meal, they will be the stars of the show!

**Variations:  You might prefer to use mayo in place of mustard for a milder flavor.  You might like to add celery seeds to your mixture.  Some people use very finely chopped onion and/or celery.  This is all well and good; but Mother Connie is all about saving TIME.  It is common to dress up the finished eggs by sprinkling paprika over them.  That is IF you have paprika on your spice shelf…

Deviled eggs make a great project for experimentation and kids love to help to make them.  By playing with the flavors you will create your own signature combination!    YOU might become known for YOUR signature dish!

This little corner of cyberspace is dedicated to those who use public assistance for their food budgets.  Do you have an EBT for WIC or SNAP?  Are you dependent on food commodities or food pantries or the food bank?  Maybe you just enjoy being frugal.  It could be that you are living on a dime… Maybe you love to cook; perhaps you hate to cook.  In any case, we hope to help you navigate your way around the kitchen.  We have learned more from YOU MEMBERS than you could guess, so we hope you will leave some of your wisdom and love on the comment panel and in our Inbox at   foodstampscookingclub!gmail.com

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: EGGS!

January 3rd, 2014

Holiday 13 and beyond fscc 020Perfectly cooked eggs are easy-peasy!

Allow me to begin with a disclaimer, of sorts.  The food safety police will hunt me down for major punishment if they read this, because I’m going to advocate that you do something they would never approve!

To hard cook eggs to perfection, it is critical to the process to leave the eggs on the kitchen table, in their carton, overnight.  Mother Connie realizes this is counter intuitive but if you want pretty eggs that look as good as the one on the gingham plate, this is Step One.  **My own mother did this and no one made finer hard cooked eggs than she!

The next step is to put all your eggs in one basket…NO! WAIT!  That should read “saucepan” not basket!  grin/giggle    Ideally, the eggs should cover the bottom of the pan but they should not be crowded.  When Mother Connie filled her 2 quart saucepan,  9 medium sized eggs did not quite cover the bottom but it worked out well.

Holiday 13 and beyond fscc 010From carton to saucepan…

You can see that Mother has salt, vinegar and soda ready to use.  Cover the eggs with water…then liberally salt the raw eggs ensuring that IF one happens to crack, it will not leak out as much egg white as it would without the salt.  Next, sprinkle a 1/2 teaspoon or so of baking soda over the eggs.  This enhances what the salt does.  Finally, drizzle enough vinegar (it doesn’t matter what kind of vinegar you use) to make a foam.  Set the covered pan on the burner, set to MEDIUM heat.  When the water begins to boil, turn the heat to LOW and set your timer for TEN MINUTES.  When ten minutes has passed, take the pan off the heat and put the cooked eggs under tepid running water.

The little gems should peel easily and be smooth on the outside edges.  The yolks should be bright yellow.  If there is a greenish ring around the outside of the yolk, that is indicative  of too much heat or too long cooking time.

Now that you have hard cooked eggs, you can create any number of delicious, nutritious dishes for those you love.  On MONDAY, Mother Connie will show you how to make deviled eggs.  When you learn how to make these, you will know just what to take to your next pot luck dinner!

The response to yesterday’s post was really overwhelming and we thank you who joined the chorus!  As you know, this little corner of the internet is meant to help everyone, but especially those users of  SNAP or WIC or food commodities or goods from a Food Pantry.  There is nothing to buy but we do hope you cruise over to the fellow bloggers we mention from time to time and garner all the goodness they are offering.

We always welcome new Members with open arms and we appreciate hearing from all of you on the comment panel or by email:  foodstampscookingclub@gmail.com  Please remember that each of you is  dearly, dearly loved and appreciated!

Connie Baum

Need a Hand? Food Stamps Cooking Club

August 3rd, 2012

Sometimes we just need a little help along our way...

If you’ve ever stood in line to fill out an application for public assistance you know how that FEELS.

It doesn’t matter whether that assistance came in the form of food stamps or SNAP; if it entitled you and your youngster to an EBT card from WIC; or if you just needed a bag of groceries from the food pantry, you had to jump through some hoops to get the help you needed.

All over the country there are people who depend on food commodities and food banks.  They line up at various churches and other food distribution places to get something for their families to eat.  There are staggering numbers of people in this country who are living on a dime!

If you have ever gone through this, no matter how comfortable or miserable you found the experience to be, you may have wondered whether anyone really cared about your situation.  Maybe you heard snide remarks or perhaps you felt shame or guilt for needing food.  Hey, we all need help of some kind from time to time.  Here in the Club House we don’t care how you got here…we love you just the way you are.

You know how we love comments, of course.  Well, someone sent us a comment that knocked our socks off!  It came from a young woman who is asking us all for our STORIES.  Here is her comment:

“Dear Mother Connie,

I’ve been looking around your blog and I love what you do. First of all – I had no idea that succotash was anything more than sufferin’ succotash – but I’ll definitely be making some ASAP. Second of all – I love that this is a place for lots of different people to share stories with each other about challenges and successes.

My name is Meg Cramer and I’m part of the Public Insight Network – it’s a community of journalists and all kinds of other people  who share experiences and personal stories about how everyday people are affected by what’s happening in our communities.

I would love to give you and your readers the opportunity to be part of the news – and I would love to have the opportunity to listen to and share some of your stories.

Right now we’re asking people if they’ve ever needed services in the safety net -  like food stamps or Medicare -  to get back on their feet, and to share their experiences with us: http://www.publicinsightnetwork.org/form/marketplace/5ee4819b9f95/have-you-ever-used-services-in-the-safety-net-to-get-back-on-your-feet

But we’d love to hear from anyone, anywhere, with any stories! Really!

Thanks so much for your time, I hope to hear from you and some of your readers soon!

 If you’ve got any questions, shoot me an email: cramer.meg@gmail.com

Sincerely,
-Meg”

 

WOW.  She is inviting each of us to have 15 minutes of fame!  grin

I asked Meg what drew her to this blog.  She mentioned that we have a spirit of community here that she has not found elsewhere.  Does that mean we are not “increasingly irrelevant”?  Of course we are not.  We are the ‘over-the-back-fence-neighbors’ who help one another with the daily struggles of keeping body and soul together, sharing our lives, our kitchen tips, our recipes and other ideas that add to the quality of one anothers’ lives!

Here’s hoping you will be moved to share YOUR story with Meg’s network.  There are no strings attached; it’s all confidential, nothing to buy and it’s all up to YOU how much you tell about your situation.

Now let’s talk about FOOD! 

Spinach and Eggs Make a Delcious Brunch!

The ladies at Book Lovers Club mentioned spinach and eggs and my ears perked up.  I have eaten spinach salad with eggs but this was a new dish for me.  The discussion centered around the Dirty 30′s when there was dust everywhere, little money to be had and people lived on whatever they could scrounge up.  * There was no SNAP program in those days.

I took a package of frozen spinach, unwrapped it and placed it in a 2 quart skillet.  When it was thawed, I flattened it to cover the bottom of the skillet.  I put the lid over it and warmed it gently.  While it was warming I cracked 4 eggs into bowls to make sure they were OK.  When the spinach was warmed through I sprinkled a tiny bit of Rice vinegar over the veg.

SIDEBAR:  Rice vinegar is sweet.  Apple cider or distilled vinegar will work well but you may wish to dilute it with a bit of water and maybe a touch of sugar.  END SIDEBAR

Carefully, the eggs went in on little hollows I formed in the spinach.  I seasoned the eggs with salt and pepper, replaced the lid and let the eggs cook slowly.

When the lid came off about 6 – 8 minutes later, the eggs were done perfectly and the aroma was wonderful!

This was extremely economical to make.  The spinach cost $1.45 but canned might be cheaper and eggs are less costly than beef or pork.  These were medium sized eggs.  The nutrient content is over the top!

Do give this a go…your family might be pleasantly surprised at how tasty and filling it really is.

OK, kids.  You have homework:  Go to the website Meg gave us to share your story—RIGHT AFTER you post your comment here!  grin  Then fire up the stove and find some spinach and eggs; it’ll make for a quick, satisfying meal on the cheap!

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.


 

 

 

Dumplings Are Everywhere at Food Stamps Cooking Club!

February 23rd, 2012

Dumplings ARE everywhere...and they are comfort food on the cheap!

Our mailbox is always fun.  We never know what we might find there.  Today I found a cutie named Polysammo who has a most interesting blog that shares NOT just about dumplings but that dumplings appear in every culture.  Polysammo explores all manner of “dumps”-a reference from yesterday’s post-because she reads a variety of cookbooks from every corner of the earth!

Polysammo graciously offers this easy, low cost “no recipe” way to comfort.  I can’t wait to try this for The Normanator and me:

EGGS POACHED IN VEGGIES

This is another comfort food non recipe. It is also a really easy quick recipe when you are too tired to think about what to eat.
You could serve this with buttered bread, tortillas, rice or pasta.  I like buttered bread.
I have made this for people who thought it sounded odd and then Loved it. I am craving it now and will see if I can get into the kitchen this week (with some help) and make it.    
Bonus is that is is so healthy and adjustable for food allergies/preferences.

Ingredients:
Veggies  (as many or few as you want : onions, peppers, mushrooms, zucchini, carrots, celery, broccoli, beans, spinach )
Spices (depends on what style you want  Italian garlic, oregano, rosemary Mexican garlic, cumin, chili powder  )
1 Can diced tomatoes
Eggs
Cheese

In a large fry pan sauté the veggies & spices in a tiny bit of Oil.

When they are not quite soft, add the can of tomatoes and cook for 5 or so minutes on MEDIUM heat.  

When the tomato veggie mixture gets thick make little holes and break an egg into each hole (my pan holds 4 -6 eggs).

Cover & cook for a few minutes. Check the eggs when they are almost the way you want them sprinkle on the cheese and cover for another minute.

~Polysammo

Mother Connie here:  This sounds and looks to be so full of deliciousness that my mouth is watering and I’m tempted to cancel my dinner date with The Normanator just to try it!  Thank you so much, Polysammo.  We really appreciate it a lot.

Polysammo sent her message to us by using foodstampscookingclub@gmail.comYAY, Polysammo! And thank you once again!  Here’s hoping all our Club Members cruise by your cute site and scope out other great ideas!

We are also aware of a burgeoning list of Club Members.  There are a great many people using EBT cards from SNAP or WIC and many more depend on food pantries and food commodities for their daily sustenance.  It is our mission to help people, including those who are simply frugal, to s t r e t c h those food dollars and food budgets to the extreme while feeding your families good nutrition.  If you are living on a dime-or less-this is critical.  When our members offer helpful ideas to the whole community, everybody wins!

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.

 

 

Food Stamps Cooking Club: Breakfast is Served?

January 3rd, 2011

Breakfast can be easy and interesting but still be under budget!

Bless Maxine’s buttons!  She is just full of great ideas and how-to information about how to make delicious and cost effective meals from scratch with a minimum of muss and fuss.  You might think it’s ALL ABOUT breakfast but breakfast can be “ordered” any time of the day or night!

Here is here latest offering, given with our sincere thanks:

“Pancakes or waffles, syrup and poached eggs–we’re cooking breakfast from scratch today.  Maybe we’re even having breakfast for dinner.

You’re not going to get drummed out of the frugal corps if you use pancake mix. But you really should try making pancakes and waffles from the ingredients in your cupboard. It’s quick, easy and cheap…and sooooooo good. Even if you only make them when you’re out of mix, knowing how to make pancakes and waffles from scratch is a useful skill.

Making your own pancake syrup is a snap, too. It’s a lot cheaper than even the cheapest store brands, and believe me…it’s better. A lot better. The only ingredient that you might not have in your kitchen is maple flavoring.  Crescent Mapleine is one brand; a bottle costs about the same as a bottle of pancake syrup, and it lasts a long time.

The recipe for pancakes and waffles is from Donna McKenna’s $30 Week Grocery Budget booklet, which she self-published about 20 years ago. The recipe for syrup is straight off the Mapleine label, with my own addition of vanilla.

PANCAKES and WAFFLES
2 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
2 eggs
1-3/4 cups milk
1/3 cup oil or melted margarine
Combine dry ingredients.  Add liquid ingredients and stir just until blended.

For pancakes: heat griddle over medium heat until a drop of water “dances” when dropped on it.  If using an electric frying pan, set heat at 350 degrees.   Lightly grease with oil. Spoon batter onto griddle and cook until the bubbles on top burst but don’t fill back in. Flip pancake to cook other side.  Adjust heat if pancake is too dark at this point.  Continue cooking until second side is browned. Serve immediately.

For waffles: heat waffle iron and spray grids with nonstick spray. Spoon batter over grids, close lid, and cook until done. Makes 4 waffles.

1/2 recipe–1 cup flour, 2-1/2 teaspoons baking powder, 1/2 teaspoon salt, 1-1/2 tablespoons sugar, one egg, 3/4 cup + 2 tablespoons milk, scant 3 tablespoons oil or melted margarine.


HOMEMADE PANCAKE SYRUP
1 cup boiling water
2 cups sugar
½ teaspoon maple flavoring
1 teaspoon vanilla extract
Bring water to a boil and dissolve the sugar in it. Boil one minute. Stir in maple flavoring and vanilla extract. How easy is that!?

Pancakes and waffles are great with eggs…and we all need a little protein. Eggs are probably the cheapest protein you can buy.

Do you know how to make a perfect poached egg? You don’t need any special equipment, but there’s a secret—and the secret is vinegar!

Fill a frying pan with enough water to cover the eggs. Add a blub -say, a tablespoon-of vinegar and bring to a boil.  Carefully crack the eggs into the water.  My home ec teacher taught us to crack the eggs into a saucer first, but who really bothers to do this?  Adjust the temperature to maintain a high simmer/low boil. For eggs with a firm white and soft yolk, set the timer for 3 minutes 15 seconds. When done, remove eggs from pan and place on a plate. Pour any accumulated water off plate and serve.

The vinegar is what causes the egg to congeal and not run all over the place–and you won’t taste it. I promise!

~Maxine

Oh, my golly, Maxine.  Our waffle iron is in STORAGE, of all places!  What were we THINKING?  I guess we weren’t…

Let’s hope everyone who uses food commodities or food pantries gets to see this, so they can really make use of their goods.  For those who use EBT cards for WIC or SNAP, this will be ideal.  If people cruise by here because they are frugal or because they want to squeeze as much value as possible from their food budgets they will appreciate knowing these things, too.

Here’s hoping people who have not yet done so will enter their name and email address into the box in the upper right hand corner.  This will entitle them to the series of cooking tips we have for them plus a very infrequent message from time to time.  We never want to overload our members; we only like to keep them informed about things we think might impact them.

Keep those “cards and letters” coming, kids!  We LOVE LOVE LOVE getting your emails at foodstampscookingclub@gmail.com  and if you should leave a comment for us, be assured that we turn cartwheels on the dining room table with each comment.  Spam?  NOT SO MUCH.

Well, let’s get out into the kitchen and crank up the stove so we can smell the perfume of waffles and breakfast all through the house.  YUM YUM YUM!

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/Visitors to this blog are more than welcome to stop by our sponsors as well.  They are even welcome on our sister sites: The Healthy and Wealthy You or Mother Connie Sez , just to name a couple.

Food Stamps Cooking Club: Quiche!

September 13th, 2010

It's a shame you cannot smell this delectable quiche, let alone taste it! O my stars and garters, but it's delish!

Are you a fan of Leanne Ely, The Dinner Diva?  She is out in the world Saving Dinner. I was completely enthralled with her recent offering for a quiche recipe.  I was not prepared for how utterly delicious and how ABSOLUTELY EASY it is to prepare.

Of course, you know Mother Connie.  She had to put her spin on it so here’s what we had for lunch today:

Mother Connie’s Pared Down Version of The Dinner Diva’s Quiche

This will serve two hungry people twice.  And both people will be happy two times, I guarantee it!

4 eggs, slightly beaten

1 scosh (a scosh is my mom’s word for just a dab) of milk or water

salt and pepper just the way you like it.  I like lots of pepper.

1/2  of a 10 oz package of frozen spinach, thaw and squeeze the excess moisture out  (Save the other half for your next salad)

1 leek, sliced and soaked in salt water to get rid of the grit.  Drain and saute until the leeks are tender.

4 oz taco cheese, grated

Beat the eggs, milk or water, and seasonings.  Add the leeks.  Into a greased pie plate, pour the whole works and top with the cheese.  Bake for 20 minutes at 350 degrees-I started mine in a cold oven so the oven and the mixture could warm together.  After 20 minutes, check for doneness.  It will have a nice brown crust on top and should be firm.  If you over bake it, your quiche will be tough.  If you under bake it the eggs will be runny.  YUCK

This far exceeded my expectations for lunch!  I hardly had room for the chunk of Foccacia bread and dish of cinnamon applesauce I had set out!  Here’s hoping you like this dish as much as we did.

We have two wedges left from this recipe; they will become breakfast sammies on Foccacia bread tomorrow!  I can hardly wait to wake up to that hearty, protein-packed breakfast!  With a small glass of juice, we’ll be set for a great, productive, healthy day!

Again we thank Leanne Ely for a great idea we could tweak.  You can get her great ideas, too, by signing up for her email messages on Saving Dinner.

Leanne is always on the hunt for recipes and ideas to save time and money in the kitchen and to share.  Who isn’t?

If you are holding an EBT card for SNAP or WIC; if you utilize Angel Food Ministries foods; if you have access to food commodities or a food pantry, this is the place to come for help and encouragement.

Maybe you love comfort food; it could be you are just frugal and want clever ways to save on your food dollars.  This is the place for you.

We so love hearing from all of you.  We appreciate your ideas and tips and comments.  foodstampscookingclub@gmail.com  will get your messages to us.

Our sponsors, like Saving Dinner, love to hear from you, too.

We also invite you to pop by The Healthy and Wealthy You, as well as Mother Connie Sez and Rapid Cash Review for your reading and learning pleasure.  There is a wealth of information out there in cyberspace and some of it has been captured on these recommended sites.

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.