Posts Tagged ‘cooking with potatoes’

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Food Stamps Cooking Club and the SuperBowl?

February 3rd, 2010

SuperBowl Sunday Approaches! WHO DAT?

Most every household has Super Bowl Sunday on their radar.  All us foodies are thinking about what we’ll eat.  The media is full of ideas.  The thing is, if you are using SNAP or WIC or any of the other food assistance program, you may have more limited choices than those who are living off their ginormous Trust Funds.  Still, we crave our comfort foods…Oh, what to DO?

I have some ideas about potatoes, which we’d love to share below.  Before we do that, however, let’s mention that Super Bowl Sunday is no reason to go all out for high calorie, low nutrition foods.    You can do very well with pickles and olives; people will be happy to eat raw veggies and fruit pieces as well as popcorn before the main event of a soup or pasta entree!  Please don’t feel obligated to put out expensive chips and dips or have pizzas delivered when all that may mean you eat more oatmeal or cheap weenies to keep a handle on the rest of your month’s budget.  I’m just sayin’…

HOW ABOUT A SOUPER BOWL POTATO BAR?

  1. Chili over baked potatoes can be divine!  With toppings of chili, cheese, sour cream these are filling, nourishing and comforting!  Even bean soups or lentils over baked taters is delish!  Have you ever tasted cauliflower soup over potatoes?  OH, be still my heart!
  2. Twice baked potatoes, stuffed with cheese can be a crowd pleaser without busting the budget!
  3. Potato skins make great appetizers; save the stuffing for baked potato soup!  Add in a few chunks of wieners or ham for added protein.  YUM.
  4. Baked potatoes topped off with cottage cheese, chives, onions, sweet peppers; even corn make pretty plates of hearty eating.
  5. A pot of potato soup with sandwich fixings nearby can facilitate the fans filling their own plates.  No need for anyone to miss any football action playing Host.

Being users of assistance programs,  such as food commodities, food pantries, Farmers Markets, or even Angel Food Ministries foods need not dampen our enthusiasm for a rockin’ good Super Bowl Party.

What will YOU be eating while you root for your team?

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 your affairs online or offline.  Do business only with those you trust implicitly.





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Food Stamps Cooking Club: Gas Burners, Sandra?

February 2nd, 2010

 

 

Sandra is cookin' on all four burners with another winning dish!

Sandra’s bean dishes were well received yesterday.  Today we are showcasing a casserole Sandra was kind enough to share with us:

HEAVENLY POTATO AND HAM DISH

1   package hashbrown potatoes (or your own homemade)


1   package of salad ham (or your own cubed and diced ham – maybe a cup or so)


1   can cream of chicken soup


1   can cream of mushroom soup


1   16 ounce container sour cream


Parmesan cheese


Bread crumbs or cracker crumbs

Stir potatoes, ham, soups, sour cream together and place in sprayed/greased casserole dish. Top with cheese and bread crumbs. Bake at 350. If you are using frozen potatoes you will need at least an hour. If you are using your own freshly cooked or leftover baked potatoes, etc, you will probably only need 30 minutes.

WOW!  Get your bibs and your forks!  This sounds like something the whole family will want to dig into!

For users of WIC and SNAP; for people who pinch every penny of their food budgets; those who utilize Farmers Markets and Angel Food Ministries this is a great use of those provisions.  Even if you have food from a food pantry or use food commodities, this is a recipe you can use and/or adapt.  Be creative, just like Sandra to see how many ways you can satisfy your hungry gang with less!

We are heartened by the numbers of you who have opted in to receive our occasional messages.  We hope we are helpful to you and yours in a stinky economic climate.

If you enjoy this blog, the chances are good you will find Mother Connie Sez of interest.  There is also The Healthy and Wealthy You, which could pique your interest, as well.  We love visitors and we adore comments, so do not hold back!

If YOU have food ideas to share, send them to foodstampscookingclub@gmail.com

Valentine’s Day is fast approaching…what foods will your family be thinking about for that special day?

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.  Always do your due diligence when conducting affairs online or offline.  Do business only with those you trust implicitly.


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Food Stamps Cooking Club: Pot Luck, Anybody?

January 25th, 2010

"Let us break bread together..."

A very good reason, if you need one, to join our church would be the bounty of great cooks and all that fabulous food!  Yesterday we had our Annual Meeting, or as we have come to know it: An opportunity to eat some great comfort food!

There was a luscious spread of ham balls, deer bologna, kraut, meat loaves, sliced ham.  We had green bean casseroles, mashed potato dishes and salads of every description.  The dessert table had everything from cherry fluff and Moon Pie to Sweet Potato Crunch and sour cream raisin pie. Every cook in the congregation-man or woman-brought the signature dishes they are famous for making for church dinners.  Even Pastor’s husband brought his home made ham and bean soup, which was absolutely mouth watering!

Our tummies were so full we were tempted to nap before we conducted our business!

What is YOUR signature dish?  What are YOU “famous” for bringing to family dinners from YOUR oven?  What is created in YOUR kitchen that goes to pot luck meals where people line up to spoon YOUR goodies onto their plates?  We’d love to know.  Please share the wealth of your know-how and Yankee ingenuity at foodstampscookingclub@gmail.com!

Thanks, boys n girls.

If you are using WIC you are probably thrilled about their new vegetable program!  If you use SNAP you can stretch those food dollars by using Angel Food Ministries.  If you have food commodities or use foodstuffs from a food pantry or Farmers Market we would love to know all the ways YOU stretch those food dollars.  We all can learn so much from one another.  That’s what the Food Stamps Cooking Club is all about!

We are proud to report YOU are sharing the good news about this page-our membership is rising steadily!  People are submitting their name and email addresses in order to have our tips series.  Occasionally we send a broadcast but we make every effort not to load your in-box with fluff.

If you like what you read here and are interested in the concept of health and wealth, you might like to cruise over to The Healthy and Wealthy You for some ideas about making money at home and good ways of taking care of your family’s health.

Connie Baum

The FTC wants you to know there are links in this post.  If they should be clicked, resulting in sales, your humble blogger would be fairly compensated.  Always do your due diligence when conducting business online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking Club: NO HAY?

January 22nd, 2010

 

Tall Grass Prairie Seminar featured a Potato Bar! And that's No HAY!

 

The Normanator and I took off for a whole day this week to attend a Tall Grass Prairie Seminar!

There were  Farmers Market vendors there; people from out of state who have poured their hearts and souls into Discovering Eden by restoring a White Oak Savanna and a sharp expert who shared his wit and wisdom regarding patch burns.  It was a marvelous experience; one I’d have gladly shared with ALL the club members.

I had  most interesting conversations with an avid gardener, a man who provides raw organic milk and a farmer who raises organic, free range poultry.  The people who turned out for this event are those who believe wholeheartedly in good food, good health, and good stewardship practices.  They are good people!

As lovely and enlightening as all that was, my focus today is the lunch we were served.

Lunch was all about the humble potato and topping it with interesting things like chili, bacon, cheeses, sour cream, chives, onions and all things yummy.

But here is what impressed me so:  The woman who is in charge of the crew who cooks and serves is such a charming, personable soul. She smiled broadly and looked me in the eyes as she handed me a tray.  “I remember you from last year,” I told her.  “And I remember you.  You were  one who told us you appreciated not having to fix your own lunch!”

Here’s the thing, kids:  The ENERGY that goes into the food that is prepared for us is so important.  Just because we cannot SEE that energy does not mean it isn’t there!

Let’s consider the people who wrapped the potatoes we were served.  If they had ugly feelings about being at work that day, those ugly feelings would translate into the food we ate.  If there were disagreements and jealousy among the workers in the kitchen, that would have gone directly into those potatoes!

This young woman runs the kind of kitchen where her staff are all smiles and that happy feeling was very much a part of the menu.  It gave those humble potatoes and all the fixin’s real personality and flair.  It added to the quality of the meal and the day.

She also told me that all the calories and carbs had been baked out of the brownies.  I probably should have looked into her methods.  grin

So, if you are preparing meals from foods you got from commodities or a food pantry or from WIC or SNAP or Angel Food or Farmers Markets or whatever have you, bear in mind that your attitude flavors your recipes as much as the spices.

We would be most eager to learn what YOUR gang likes to put with the potatoes that come out of your oven.  Do you bake more than you need for one meal and reuse them in interesting ways?  Please let us know by adding your comments below and/or sending us a hey to foodstampscookingclub@gmail.com, won’t you?

If you are interested, there is more information about that Tall Grass Prairie seminar on Mother Connie Sez. Stop by if you are in the mood.  We love comments there, too. Even those which do not flatter.

Connie Baum

The FTC wants you to know there are links in this post.  Should those links be clicked and sales result, your humble blogger would be fairly compensated.  Always do your due diligence when conducting commerce online or offline.  Do business only with those you trust implicitly.

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Food Stamps Cooking: Mashed Potatoes?

January 9th, 2010

This is all that's left of last night's mashed potatoes! THEY WERE OUT OF THIS WORLD DELISH!

One of our favorite magazines and one of the very few we get each month is Nebraska Life.  Their most recent issue featured Fire Station #1 in Lincoln Nebraska.  The Normanator took note of their Cream Cheese Mashed Potatoes with Chives, so I created last night’s dinner around that, along with our ole dead chicken, which spent all day hanging out in the oven.  Oboy!  Talk about comfort food!

The whole house smelled as delicious as Thanksgiving!

Here is their recipe for your eating pleasure:

“CREAM CHEESE MASHED POTATOES WITH CHIVES– Compliments of Fire Station #1 inLincoln, Nebraska

6 medium potatoes, peeled and cut for parboiling

1 small  3 ounce package cream cheese

1/2 stick butter

1 tablespoon chives

salt and pepper

paprika

Serves 6

In large stop pan, boil potatoes in salt water for 20 minutes or until tender.  Drain potatoes, whip with butter, cream cheese and enough milk to make the texture smooth.  Add salt, pepper, and chives.  Put potatoes into greased casserole dish, sprinkle with paprika and bake uncovered for 30 minutes in 350 degree oven.”

This dish is as beauteous as it is tasty.  We had our fill and will polish the casserole off with tonight’s dinner.  My only regret was that our dinner plates were not dark blue or bright orange because it was pretty monochromatic.  But it did not detract from the FLAVOR.  YUM!

Along with our roast chicken and mashed potatoes, we had the leftover cauliflower cheese we told you about earlier in the week.  The Normanator had baked a chocolate cake, too, so we ate pretty high on the hog!

Sometimes food pantries and food commodities send out bundles with canned or instant mashed potatoes.  This recipe will easily adapt to this recipe.  And, as always, if you do not have cream cheese or paprika, you can get creative and use whatever your family will vote for!  Remember, the Kitchen Police will not come with billy clubs and scold you for not following this recipe precisely!

If you use Angel Food Ministries foods or SNAP or WIC you probably have wonderful potato ideas your family enjoys, too.  We’d love to hear about them.  Those of you who depend on food commodities and food pantries have no doubt learned a trick or two about stretching those food budgets; we hope you will share so everybody can benefit from your experience and expertise.

Send everything to foodstampscookingclub@gmail.com  THANKS!

We cannot stress enough how much your comments mean to us, people.  Keep ‘em coming!


Connie Baum

The FTC wants you to know there are links in this post.  If these links are clicked and sales result, your humble blogger would be fairly compensated.  Always do your due diligence when conducting commerce online or offline.  Be sure to do business only with those you trust implicitly.




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Food Stamps Cooking: Easy Eats?

January 6th, 2010

 

 

Potatoes: easy on the budget, easy to prepare, and easy on your palate!

Potatoes-easy on the budget. easy to prepare and oh, so yummy!

The mail is always so much fun!  Look at this great tip about potatoes we got from Jessica Mc!  Thank you Jessica, for taking time to share!

“Here’s a tip for baked potatoes.  Restaurants put salt on them for a reason!

We ” x” ours and rub them with oil.  Then roll them in kosher salt.   It makes the skin crisp but the inside stays nice and soft, and gives it a little flavor.”

This will make for great twice baked beauties and those skins will make for great snacking!  I’ve always done the oil thing but never thought to use the salt!  I can’t WAIT to try that, Jessica!

Renita came through with an interesting CHILI RECIPE and I want to share that with you:

“Yesterday I made yum-yums and heated up some pork ‘n beans for dinner.   Last night I pulled it out for supper because I didn’t have time to do anything else and when I put it on the table to prepare to warm everything Jerry was sitting there.  He said, “Couldn’t you put those together for chili soup?”  After a moment I said, “Ya, I guess I could with adding some tomato soup and water.  So I did that and added soe chili spice and put it on the stove.  We had Chili soup!  It was good and easy.”

Wow, Renita!  Yankee ingenuity!  By the way, for those who do not know, Renita is the main character with the not-for-profit organization “That’s It!  I’m Going To Grandma’s!”

Now here is my idea: Bake up some spuds and smother them with chili. You have a couple of new ideas and you can get the kids involved for some good, wholesome food and family fun!

We are always eager to have your ideas and suggestions and tips, people, so send them along to foodstampscookingclub@gmail.com  and we’ll make sure the other Club members get the information.

Some of you have asked about additional streams of income and for all of you who may be interested, you are invited to visit Rapid Cash Review or The Healthy and Wealthy You to enter your name and email address there.  The latest message to go out from those sites had to do with Video Skinning.

For all of you who use Angel Food Ministries, I would like to remind you that the orders are due by January 11.  If you are using  SNAP or WIC funds, Angel Food Ministries food will absolutely stretch your food dollars and make your food budget look fat!  For those of you who are using food pantries and food commodities, we are eager to hear from you to learn more and better ways of using those products.

The beauty of this site, as I see it, is that we can all share and make it better for everyone else.  Now tell us all, ‘What’s cooking in YOUR kitchen?’

Connie Baum


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Food Stamp Cooking: Christmas Soup?

December 14th, 2009
Oh, if only you could smell and taste what's in this bowl: mmm, GOOD STUFF!

Oh, if only you could smell and taste what's in this bowl: mmm, GOOD STUFF!

I love to watch people cook on television, or in their own kitchen, for that matter.  It identifies me as a foodie, no doubt.  I saw Alton Brown make his mother’s Christmas Soup on TV the other day and there is a permanent drool stain on the carpet from my watching Alton’s demonstration of this comfort food.  I could ALMOST smell the soup as it simmered on Alton’s stove!

Well, I was sure I could recreate it.  Alas, I only had some of the ingredients he used so I improvised.  This is Mother Connie’s version of this hearty, festive soup:

MOTHER CONNIE’S VERSION OF CHRISTMAS SOUP

2 slices of bacon per dinner guest + 2 more for the pot, chopped

1 pound kidney beans, soaked and drained

1 large onion, chopped

2 cloves garlic, finely chopped

3 red potatoes, scrubbed but not peeled, and rough chopped

2 large cans chicken stock

1 small package chopped spinach

1/4 cup balsamic vinegar

salt and pepper to taste

Fry the bacon pieces, drain on paper toweling and set aside.

Saute` the onions, then add the garlic just before the onions are ready (if you cook garlic too long it can burn or ruin the flavor).  Drain the veggies on paper toweling.

Combine the kidney beans, onions and  garlic in a large soup pot and add the broth.  Bring to a boil and allow it to simmer.

Add the potatoes, then the spinach.

Before serving, add the vinegar.  Season to taste.

I made this on Saturday to serve to Sunday guests and those flavors married all night so that when it was served the Rave Factor went WAY UP.  People asked for seconds!

I like to serve soup with toasted French Bread.  The big debate in our house is whether to pour the soup over the bread or just use the bread for dunking!

The red and green of this soup lends itself well to  Christmas tradition, but honestly, this is a soup you could make year around and those who bring their appetites to your table will be DELIGHTED.

This recipe is ideal for users of SNAP, WIC or food commodities.  If you have food from a Food Pantry, this is something you can prepare without fear of running out of food or food ideas.  It could be made with beans and rice or beans and ham, as well.  Be creative and see what you can do with it.  When you have results that please you, give us a shout out at foodstampscookingclub@gmail.com!  Thanks a bunch!

If you are using Angel Food Ministries foods we would love to know how you are creating dishes with those items, too!

Today your humble blogger sent out a little token of her Christmas love.  In case you missed it, you can download it by clicking here:  Food Stamps Cooking Club.

We really appreciate your comments and emails!  Thank you so much, everyone!

Connie Baum

*The FTC wants you to know there are links in this post, which, if clicked, could lead to a purchase.  In the case of that happening, your humble blogger would be compensated.  Please use your due diligence when making purchases either offline or online.  And please don’t worry; any resulting earnings will be tithed and spent wisely.



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Food Stamps Cooking: “Kiss the Cook?”

September 28th, 2009

When I was a little girl my mother used to tell Dad and me when we cleaned our plates that “The cook should get a kiss.”  Being a demonstrative sort, I like that tradition.  Here is something that just may get the cook a kiss if you follow our tradition.  We have the University of Wyoming Cooperative Extension Service to thank for this yummy dish:

POTATO CHEESE BAKE

1/2 small onion, finely chopped

3 eggs, beaten

1/4 cup milk

3/4 cups mashed potatoes, seasoned with salt and pepper

1 cup shredded cheese

  1. Preheat oven to 375 degrees
  2. Mix all ingredients; pour into baking pan
  3. Bake 50 minutes or until knife blade inserted into center comes out clean.
  4. Serve at once.  Yield: 6 servings

This is a great example of the benefits of ‘cooking once and eating twice’ for if you have leftover mashed potatoes you’ll save time and effort when you make this for your family.  OF COURSE, you could mash the taters to make up this recipe but if you use leftovers you’ll save time and forgo waste!

Cooking Tip

Occasionally it’s all right to splurge and pick up a rotisserie chicken at the deli.  But if you do that, be sure to save the carcass to make broth.  Place that carcass, skin and all, into a pot and add water.  You can also jazz it up with some poultry seasoning, a dash of garlic powder and onion.  Allow this to simmer so any meat scraps leave the bones and the broth becomes richer.  Strain it into a bowl so you don’t have to fiddle with the pieces and use that delicious broth in your cooking.  You can save that rich, savory, golden liquid in a covered jar or refrigerator container and use it for soups, gravies, noodle dishes and all manner of great money-saving dishes!

You might be the cook who gets a kiss for all your trouble! grin

Whether you are simply making every effort to shave the cost of your food and pamper your food budget or if you are a user of SNAP, WIC, Angel Food Ministries or Farmers Markets Coupons, we hope these posts, along with our occasional tips and ideas are helpful for those of you who pop in here.  Even those who benefit from food commodities and food pantries should benefit from our ideas; you may even have ideas to share with us.

We LOVE LOVE LOVE hearing from you!  Thanks to all you who have taken the time to leave your comments!  We very deeply appreciate them AND YOU.

We invite you to visit these sites also:

Connie Baum


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Food Stamps Cooking Club: Is Everything Peachy?

September 9th, 2009

Fruits on the market 1

Beauties like these are sitting in sweet syrup on our kitchen counter.  The sound of “CLICK” as the jars seal make me feel comforted and more ready for winter’s chill!

The Food Stamps Cooking Club has an Advisory Board.  One of the dear members, Lynn Osborne, was an Extension Educator before her retirement.  She has long declared that canning is cost prohibitive.

I quite agree.

HOWEVER, we fell heir to a flat of peaches.  The intention was to put them, along with ’20 Blackbirds’ into a pie.  JUST KIDDING!

The peaches were ripe and needed immediate attention.  The freezer is full of zucchini and green beans, so that’s not an option.  So the lady of the house rose at 5 AM to peel and prep peaches for gleaming glass jars.

After using all that sugar for the syrup and all that electricity to process the peaches, I KNOW it was not cost effective.  But the satisfaction I got from seeing the finished product and listening to the jars sealing is not available at ANY cost!

Now to think about our evening meal.  I came across a recipe for a casserole that whips together quickly and is inexpensive to create.  It calls for canned soup and we don’t do commercial canned soups in this household so I will tell you that you can put 2 tablespoons BUTTER or OIL into a skillet and  add 2 tablespoons of FLOUR.  Mix that in the skillet with your mixing spoon until the butter is smooth and melted and the flour is mixed in well.  Then add 2 cups of MILK- OR LESS, depending how thick you want your sauce.  Use that mixture in this yummy casserole recipe from the University of Wyoming  Cooperative Extension Service:

E Z Casserole

1 – 1  1/2 pounds ground beef, browned and drained

4 potatoes, peeled and thinly sliced

salt and pepper to taste

1  15 oz can cream style corn – cut corn will do fine, if that’s what you have

1 can condensed soup (USE THE WHITE SAUCE from above and yours will not have MSG or hydrolized protein in it!)

Preheat oven to 350 degrees.  In a large skillet over medium-high heat, brown the beef and drain it.  Place the thinly sliced potatoes in the bottom of a lightly greased 2 quart casserole dish.  Season with salt and pepper.  Layer the corn over the potatoes, top with the browned meat and cover with the soup-or sauce.

Cover.  Bake one hour.  Serves 6.

Here’s an idea that will stretch that recipe and not offend anyone’s taste buds:  Use some grated zucchini with those taters. If you have HALF as many zucchinis as we’ve had this season, you are looking for places to “hide” them so they won’t go to waste.  Or your waist!

Another twist might be to top the whole works with shredded cheese.

I think we have a crowd pleaser.  Isn’t that just peachy?

Folks, if you are using Angel Food Ministries some nice fellow commented that there is a deadline for getting your order placed.  He even mentioned a coupon code.  Thanks for the heads up on that!

If you are a user of WIC funds or SNAP or if you have foods that came from a food pantry or food commodities bundle, we sincerely hope we are giving you concrete help and you feel we understand your situation.   Life is hard.  And then you have to COOK, for heaven’s sake!  If you are just watching your food budget like a hawk or you are coming to the end of your Farmers Market Coupons we want you to know that we are making every effort to help you figure out interesting ways to present food so your family will be pleased AND healthy!

Thank you to all those who have taken the time to visit our partners and to post comments and send emails!  YOU ARE THE LIFEBLOOD OF THIS CLUB and YOU ARE SO IMPORTANT.

Please feel free to continue sending your contacts to Food Stamps Cooking Club so those who would like may sign up for our infrequent email messages.

Connie Baum




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Cooking on a Budget?

August 21st, 2009

The Normanator's Garden Fresh tomatoes make a pretty picture!

The Normanator's Garden Fresh tomatoes make a pretty picture!

If you have all the money in the world you can still be stumped when your family is hollering, “What is there to eat?”   How much more challenging  would that be if you had only food pantry food?  Or if you depended on food commodities?   There are people everywhere who lean hard on SNAP funds and Farmers Markets coupons, too.  Then there are the users of Angel Food Ministries.

I found something to satisfy every one of those areas!  It is a fruit and rice salad that will go into lunchboxes, if that’s your focus.  It could be made any day of the week and kept in your fridge for a quick meal.  You know how I love to think ahead and how much more convenient life is if you cook once and eat twice!  Besides, you are busy and tired!

Let us know how you like this recipe from Susan Runkle from the USA Rice Foundation.  You can send your opinion to foodstampscookingclub@gmail.com or you can leave a comment on this page.  Thanks, everybody!

Susan’s Fruit and Rice Salad

3 cups cooked brown rice, cooled

3/4 cup dried cranberries

1 mango, peach or apple-chopped

3/4 cup chopped pecans, toasted *OPTIONAL

3/4 teaspoon ground black pepper

1/2 cup raspberry vinaigrette dressing

1/4 cup fresh parsley, chopped *use dried if that’s all you have

Combine all ingredients in a large bowl and toss well.

***

MMMmmm…wouldn’t this go well with a big bowl of black bean soup?  I’m getting hungry.

There is so much goodness in grains.  Dietary fiber is tops for lowering cholesterol and helps with digestion and elimination.  They are a great source of B vitamins which release energy and assist the nervous system.  NOT TO MENTION HOW DELICIOUS AND CHEWY THEY ARE.  They are more affordable than fresh meat in many cases.

The zucchinis are getting to be larger than watermelons in the Normanator’s garden!  He says they hide like John Deere tractors in amongst all the lush growth!  We have been adding them to our mashed potatoes and enjoying the bounty that way.

I won’t bore you with the details of the leavening-free zucchini cake that came out of our oven this week, but it has provided us with many laughs.  I’m sure you have stories of your own.

We appreciate that you are sharing what you find here with your network.  People are coming to Food Stamps Cooking Club to sign up for our messages and we gratefully note you are sending your people to The Healthy and Wealthy You website as well.  Our partners are all delighted to have your visits. Thank you so much.


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