Posts Tagged ‘cooking with zucchini’

Summer’s End Quiche at Food Stamps Cooking Club

August 29th, 2013
End of Summer goodness can make for an easy, tasty dish on the cheap!

End of Summer goodness can make for an easy, tasty dish on the cheap!

As sweltering summer days come to an end, we seek fresh ways to use garden goods. It has to be something your gang will enjoy…We hope for quick and easy, we yearn for lots of nourishment and it’s GOTTA BE CHEAP!

A precious friend from Mother Connie’s high school days shared a recipe for something yummy that fills the bill:

Quiche!

Mother Connie is not high on “convenience foods” such as boxed cheese side dishes, potato products or gray mixes. But I do lean hard on frozen veggies. IF THE PRICE IS RIGHT. My top 2 faves: Spinach and Broccoli. This recipe features the latter and will melt in your mouth.

Broccoli Quiche

Start with: 2  cups broccoli, chopped.  Boil gently for about 10 minutes

3/4  cup zucchini, peeled and thinly sliced

3/4  cup yellow summer squash, peeled and thinly sliced

Boil 2 cups Broccoli for ten minutes.

While that’s cooking slice 3/4 cup Zucchini and 3/4 cup Yellow Summer Squash thinly. ***You will not lose points if you only use one variety of squash.  Use whatever you have.

Then grease a deep dish pie pan or casserole and layer squash slices on the bottom.

Drain the broccoli thoroughly and add that to the squash slices.

Top these layers with a sprinkle of red onion-about 1/3 cup.

***Or whatever color onion you have.  You may have to resort to onion powder.  It’s all good; the Kitchen Patrol is probably off duty today anyway.

Top the whole works with 2 cups of cheese.  Colby or Jack are preferred; use whatever you have on hand and know the kids will eat.

If you are green chili aficionados and have a 4 oz can, you can drain those and add that to cover the cheese layer.

Break 6 eggs.

In a blender, combine with 2 cups whole milk, salt and pepper to taste and blend well.

***No blender?  No worries.  Just use an egg beater, whisk, food processor.  Don’t worry; it will all be fine and in 100 years from now you will not care that there was no blender in your kitchen.  

When the eggs are fluffy and light, pour them over the veggies and cheese.

If you wanna be fancy/schmancy you can sprinkle paprika over the top.

Bake at 350 for 45 min. Test with toothpick like a custard.  The quiche will be done when the toothpick comes out clean.

It may need 5 more minutes or so.

Thank you, Sheila!  This is a good dish for busy days.  While the quiche does its thing in the oven, you can throw together a fruit salad and it can double as dessert!  Summer squashes provide wonderful, filling nourishment, as do the eggs.  Best of all, it tastes delicious and will not break the bank!

If your eyes have fallen on this page, you probably know that Food Stamps Cooking Club is dedicated to helping people manage their food budgets, particularly if they happen to be living on a dime, using public assistance or benefiting from generous gardeners!  If you receive food from a food pantry, food drop, food bank or have food commodities we are here to help.  Do you hold an EBT card for SNAP or WIC?  We are here to help you the best way we know how.  We will be offering a fall offline cooking class featuring basic cooking skills because it’s important for you to know how to feed your loved ones as economically  as possible.  We truly mean to offer value to all our Members.

If you choose to join our ranks we have a little series of cooking tips for you as a thank you.  We are not selling stuff.  What a concept, huh?

If you really wanna make Mother Connie’s heart go pitty-pat, you could leave your comment in the comment panel.  YOU ARE LOVED AND APPRECIATED.  YOU MATTER TO US.

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.

Zucchini Pie at the Food Stamps Cooking Club

August 20th, 2013
Here are the fixin's for Zucchini Pie...which very much resembles a pizza!

Here are the fixin’s for Zucchini Pie…which very much resembles a pizza!

The Johnson County Fair and PIE CENTRAL have gone into the history books and although we are dealing with “Fair Lag” just like Jet Lag we have survived quite well.  Now that there is no more Fair Food to tempt us we are getting back to wise and healthy choices!

Somebody mentioned Zucchini Pie and I remembered how yummy I thought this was, so I put one together.  I was so excited that I forgot to snap a photo of the finished product and it was half eaten by the time I thought of it!  But I do have some pictures of the process…

For this pie I cheated and used a commercial pizza roll but you could even use your standard biscuit recipe, all rolled out into one sheet.

ZUCCHINI PIE

1  onion, chopped

2  cups zucchini, peeled and chopped

1  cup mushrooms *This is optional but since this is a meatless creation I felt we needed the protein.

2  carrots, peeled, chopped  *Also optional.  They provide color.

1  can tomatoes, juice and all

Basil to taste

Oregano to taste

Salt and Pepper

Unbaked pizza crust

Yellow mustard-to be spread on the pizza crust before the vegetables are spread over the dough.

2  large eggs, slightly beaten

Shredded cheese of your choice, about 1 1/2 cups

Using a food processor speeds up the chopping…when all the veg has been chopped, saute them in a drizzle of vegetable oil til tender. Season them well with the salt and pepper and the spices. When it is nearly soft, add chopped fresh garlic and let it cook briefly.

SIDEBAR:  If garlic cooks too long or at too high a temp, it gets bitter but if you gently cook it for a short time it gets sweeter.  END SIDEBAR.

While the veggies are cooking, unroll the dough onto a well greased cookie sheet and pinch the edges so there is a “curb” and the vegetables won’t run over onto the cookie sheet.  Spread a very thin coat of yellow mustard over the dough, then spoon the mixture onto the dough evenly.

Beat  the eggs in a bowl and add the cheese to them. Combine gently but thoroughly.   Pour this mixture over all the vegetables onto the dough.  Slide this into a 325* oven for about 13-15 minutes, until the crust is brown and the eggs are set.

First, a coating of yellow mustard will go over the dough and this mixture will be spooned over that.  It smelled sooo good...

First, a coating of yellow mustard will go over the dough and this mixture will be spooned over that. It smelled sooo good…

*You may have wondered about the red pepper shown in the first photo…Mother Connie opted not to use that; the carrots provided the desired color!

This is a most filling dish and if you have any left over it freezes well.

It’s a recipe you can easily adapt to your family’s preferences.  There is no reason why you could not use ground beef or leftover ham bits or even sausage to this.  You can be as creative as you like with no interference from the Kitchen Police!

Using public assistance for your food budget is no picnic.  We GET that.  If you use and EBT card for SNAP or WIC you know precisely what I’m talking about here.  Furthermore, if you are living on a dime, facing the challenges posed by your food budget, you understand completely.  This little corner of the internet is devoted to users of food banks, food drops, food commodities, food pantries and those who are on the receiving end of generous gardeners!  We do hope it is helpful to you because we care deeply about your plight.

Mother Connie is off to see the wizard for the rest of the week.  She will be learning a new body process that promises to raise awareness. It is called BARS – we dunno WHY – and is taught by facilitators for Access Consciousness.   The former body worker in Mother Connie just cannot bid the body-working part of her life goodbye; it’s important to give value to the world and this will be one more way to do that.  Food is an important component to a healthy body; coaxing peoples’ bodies to relinquish pain, paradigms and programs is a most satisfying way to spend our days! It fuels our passion for people!

As ever, we are begging for your comments on our comment panel.  We so appreciate your involvement with us.  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.

 

 

 

 

Summer Bounty: Food Stamps Cooking Club

August 6th, 2013
Summer Bounty in the Club House!

Summer Bounty in the Club House!

We really have an embarrassment of riches, as you can see by the display on the kitchen table!  There is a gigantic zucchini, which will be ground and morphed into delicious desserts and main dishes after a stint in the freezer; the sweet potato will grace our dinner table tonight and those peaches will make decadent, juicy, fresh desserts for The Normanator and me.

Most of these items were gifts from generous gardeners!  We hope to be able to  s t r e t c h our food dollars to the inth degree with wise use of each food.

One of the joys of summer foods is consideration of the health benefits.  I found an interesting list to share:

1.  Sweet Potatoes.  These have lots of color, which indicates uber nutritive value.  Making “fries” or slices coated with cinnamon is a nice way for youngsters to learn to like veggies.  Pop them into the oven to roast and the flesh of the potatoes become sweeter.  Even children can help with this process and learn the fine art of feeding themselves!

2. Greek Yogurt.  This is such a great breakfast food!   A tablespoon or two of this and a few chunks of fresh-or canned-fruit makes a quick start for the day with little fuss and lots of food value.

3.  Watermelon.  LOADED with minerals, this is a fun summer food.  How many of us took chunks of melon to the yard, burying our faces in the pink flesh of the fruit and spitting seeds on the lawn?  Oh, making memories around food is sooooo important in making for happy childhoods!

4.  Leafy greens.  These are wonderful!  Kale, collard greens, spinach, mustard greens, Swiss chard are so versatile and so good for a body.  Last night Mother Connie threw spinach, mushrooms, basil, lemon juice and oil into the food processor to make a pesto to cover pasta.  The freshness and intensity of the flavors were enhanced by the lemon-I added salt at the table-and it was a deeply satisfying meal.  It is critical for good digestion that we include leafy greens in our diets.  It’s easier to do in the summertime!

5.  Broccoli.  This cruciferous vegetable helps to prevent infection of all sorts because of its high content of vitamins, minerals and folic acid.  It makes a good snack if it’s raw; if it’s steamed and flavored with red pepper flakes or dash of lemon or sprinkle of nutmeg, it is a glorious summer side dish.  It works well in vegetable salads, too, which are most refreshing on summer days.

Are you living on a  dime?  Do you depend on public assistance for your food dollars?  Maybe you hold an EBT card for SNAP or WIC.  Maybe you just love to be thrifty.  If you have food from food commodities, a food pantry or food bank, you might like to know that this corner of the internet is exclusively for YOU.  We understand how hard it is to keep body and soul together and we aim to help.

We are gleeful at the list of new Club Members!  We welcome you with open arms and can’t wait to get your input on our comment panel!

Please remember that you are 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.

MORE Zukes? Food Stamps Cooking Club

August 2nd, 2013

They just keep coming! We heard about a cool, refreshing salad idea that may be perfect for this bounteous crop of zucchini squashes!

Prolific gardeners just keep harvesting the abundant crops of zucchini squashes and this time of year we may have wearied of the breads and stir fry uses of them.  Still, they must be used and Mother Connie is always on the hunt for new ideas for them to take their place at the dinner table!

Zucchinis are such a help to those who use public assistance to fund their food budgets.  If you are a holder of an EBT card for WIC or SNAP or if you get things from a food drop, food pantry, use  food commodities or are simply living on a dime, the chances are good that you have easy access to zucchini at this time of year.

The idea I want to share with you today is best used with small squashes… yellow summer squash or zucchinis will be ideal BUT if all you have are the larger ones it would be good to scoop out the centers and dispose of the seeds.

You may scrub the skin well or peel the little darlings.  The best thing is to USE that skin, for that’s where the enzymes live that help your body to digest and utilize the nutrition it’s getting.  But if the skin is off-putting, just peel away.

Slice the squash VERY VERY THINLY and place into a bowl.  Sprinkle some salt over the veg and then drizzle vegetable oil over it – just enough oil to moisten it nicely.  Let the bowl sit on your kitchen counter for about 20 minutes, giving the salt time to draw out the moisture in the zukes.  You can add pepper, too, just to add a bit of zest.   It’s ready to eat at that point but if you plan to eat it later, it can hang out in your refrigerator.

Now, let’s visit about OIL.  I prefer olive oil for this but you may only have some other type.  Please rest assured that the Kitchen Kops do  not give a hoot about how you choose your oils.  I would caution against the use of corn or canola oil because of genetic modification concerns The GMO foods are extremely unhealthy choices.

SIDEBAR:  You know as well as Mother Connie that when you are making every effort to survive on public assistance, you take what you are offered and you are grateful to have food at all!  We GET that.  END SIDEBAR.

Zuke salad 002

Ta Da! Our salad course for lunch is ready!

Part of the fun of beginning each work day in the Club House is looking to see the new Members who have joined and will get our little series of cooking tips.  We are so happy to have you here; we exist to help you manage your food dollars and we have every intention to be helpful.  That’s only cuz we love you.

If you chose to cruise over to our pals at Living On a Dime, I hope you remembered to leave them some love and mention Mother Connie’s name.  They were excited that we mentioned them in yesterday’s post because they have something special for those who are able to be involved in all the fun they have going on there.

No doubt you have seen the phenomenal and helpful tips from our blogger pal, Carol.  Please be sure to thank her, too, for all her wisdom.  She is a gift to all our Members.

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.

 

Summer Cukes at Food Stamps Cooking Club

July 23rd, 2013

Cucumbers 003

Our lunch is going to be tasty!

*Things always taste better from a polka dot bowl!

Mother Connie was hanging out with friends over coffee the other day and as often happens, the conversation turned to food!  They each had their own take on what makes cucumbers taste best.

Each told their version of cukes ‘n vinegar with or without onion and/or tomatoes; cucumbers in sour cream…some of the ideas were new to Mother Connie and hit her like a brick!

We were privileged to have benefited from the generosity of those who garden and there were a handful of cucumbers waiting patiently for attention in our refrigerator.  This morning they came to rest in the polka dot bowl you see in the photo above.

Here’s how they were prepared:

1 large cucumber was washed, peeled and sliced thinly.

Onion powder  *I was generous; taste as you go…

SIDEBAR: We’re outta onions!  How can you keep house without onions?  You use onion powder.  Note to self:  Put onions and onion powder on the shopping list!  END SIDEBAR

Rice vinegar was dribbled in a few times around the bowl.  *Any vinegar will do.

Salt was sprinkled over the mixture to bring out the moisture.

Spooned a sugar spoon full of sugar over the whole thing.

Three blobs of sour cream was added and stirred in. *Use whatever amount works for you.  I emptied the carton!

Taste testing was DELIGHTFUL.  These bad boys will soak up the flavors all morning before lunch…yummeee!

The best thing about this concoction is that you can add or substitute zucchinis and create the same effect.  TALK ABOUT THRIFTY!

Along with our cucumbers we will enjoy big bowls of red bean soup.  That will be beans, home made broth, and rice.  If we have room for dessert,  fruit will be available.

Do you visit a food pantry to fund your grocery budget?  Are you a holder of an EBT card for SNAP or WIC?  Do you find yourself living on a dime?  Do you use food commodities?  If you fall into any of these categories or you just love squeezing a nickel til the buffalo bellows, this little blog is meant for YOU.  We are not fancy; we do not beg you to buy anything.  We will send you a series of cooking tips if you sign on as a Member.  Hopefully, you will leave some love on the comment panel or send us ideas at foodstampscookingclub@gmail.com   In any case, 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

Lock Your Car at Food Stamps Cooking Club

July 22nd, 2013

These little darlings are all dolled up! Who knew zukes could be so pretty?

“It is the season when even in this small village we learn to lock our vehicles when parking them on main street for even a few minutes for fear of returning to find the front seat piled high with orphan zucchinis.”  ~Roger Welsch

Yes, Roger.  It’s true.  This time of year you can smell lots of loaves of zucchini bread and kitchens everywhere have cooks wondering what new thing to do with those jolly green giants!

Mother Connie found Roger’s quote on Facebook.  If you are there, too, you may have seen High Protein Foods’ post about the above  pictured goodies, starring zucchini!  Here’s how it’s done:

Zucchini Tots

Ingredients:

1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced sharp cheddar cheese, grated
1/2 cup seasoned breadcrumbs
salt & pepper to taste
cooking spray

Cooking Method:

Preheat oven to 400 degrees. Spray mini muffin tin with cooking spray.

Grate zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt & pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it’s nice and compacted so they don’t fall apart when you take them out of the tin.

Bake for 16 to 18 minutes or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!

The Normanator and I could never eat so many of these delights in the first sitting, so I would pop them into freezer containers and keep them in the freezer for a quick meal later!  We really appreciate the good folks at High Protein Foods for making this recipe public!

We also appreciate all the good folks who have joined us here in the Club!  It is a joy to have new faces and more people commenting AND NEW EMAIL MESSAGES!  Since we are into FUN it’s really great to have everybody here!  WELCOME!

If you use SNAP or WIC to fund your food budget; if you find yourself living on a dime; if you are frugal by nature or you have benefited from a food pantry or food commodities, this is YOUR little corner of the ‘net!  We GET how hard it is to keep everyone’s tummies full on a strict food budget and we are here to help.

*If you are within driving distance of Tecumseh, Nebraska you might like to know that Mother Connie will be talking about knife skills at the next Cooking Class.  Stay tuned for more details as plans are nailed down!

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

Picnic Time at Food Stamps Cooking Club

July 17th, 2013

Picnic tables all over the place are begging to be laden with food! You can picnic on a budget, honestly you can!

Do you ever wonder what to take to a picnic, especially if you are dependent on SNAP or WIC funds for your food budget?  Here is an idea that may hit you like a brick and your family is sure to enjoy it.

I have a potato salad recipe that’s great for the great outdoors but please be sure to make sure it’s well chilled and kept as cold as possible as you get to your destination.  Wrapped in newspaper and surrounded by ice cubes or chunks in a cooler, it should travel  nicely.  Food safety is paramount, as this recipe does contain eggs.

Picnic Friendly Tater Salad

1 cup each of the following:

Potatoes, cooked and cubed *Peel them or scrub them; your choice

Smoked ham, cubed **If you have it on hand; chicken will work, too

Hard cooked eggs, peeled and chopped

Fresh apple, cubed

Cucumber, peeled and chopped *No cuke? Zucchinis will stand in…

Onion, chopped

Vegetable oil to dress

Salt and Pepper to taste

***

You could fancy it up if you have some paprika in your spice collection; you can sprinkle a light coating over the top of your dish.

You don’t have to tote it to a picnic to enjoy this salad as a main dish.  It will be perfectly acceptable to put it onto you lunch table or add it to your dinner menu!

This will pair very well with greens:  lettuce with tomato or green beans or asparagus.  What’s in your kitchen?  Use your imagination and make summer cookery simple as well as thrifty!

Are you new to the Food Stamps Cooking Club?  If you have already signed up for our series of cooking tips, we want to welcome you with open arms.

If you use public assistance for your food budget or if you are just frugal by nature or are living on a dime, we cater to you and your special needs.  We welcome your comments, suggestions and your emails:  foodstampscookingclub@google.com  !  We appreciate your situation and just want to help any way we are able.

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

 

 

Help For the Hungry: Food Stamps Cooking Club

July 16th, 2013

Mother Connie, like many of our Members, has been devastated by the news that both political parties threw America’s poor and hungry under the bus.  No doubt you have been feeling the pinch in your own life.  Many times I have asked myself and others, “What are people to DO?”

Yesterday my good friend, Renita, sent me the story she had seen in the Lincoln Journal Star about  “The Odd Couple”.  It’s the piece that tells all about how 2 very different people had the same idea about feeding the hungry in Lincoln, NE by growing food for them.  You can read about these heroes by clicking here:  Lincoln Journal Star

So if you have been feeling forgotten or alone in your plight to feed those in your household, this might give you some hope.  In case you do not live in Lincoln, NE you might be the one who could start a garden wherever you are.

If you are using SNAP or WIC funds to buy food, this little corner of the internet is dedicated to helping YOU.   There is no doubt in my mind that YOU are the experts, not Mother Connie.  You are the ones in the trenches day after day.  You have learned all the tricks and tips that keep your loved ones fed and you most likely have much to teach me and share with others.  Your ideas are always well received.

Some of you are users of food commodities and food banks, food pantries.  We hope we are providing help for YOU, too.

Comments are always welcome-unless you are a shameless spammer!-at the end of these posts.  You are welcome to send your thoughts to foodstampscookingclub@gmail.com as well.

Have you bought a can of beans lately?  Canned beans are something I consider to be a luxury these days; a convenience food.  When I had to pay $1.65 for a can of red kidney beans I nearly fainted. That kind of pricing is really a blow to anyone’s food budget!  After all, who is not living on a dime?

Well, I am happy to tell you that the Food Fairy came by with her magic wand and we are the delighted recipients of a LOT of red beans!  Beans are one of my most favorite foods ever and I love cooking with them.  Immediately I filled a pot with beans and water and soaked them for 24 hours.  I drained the water, added fresh water and cooked them on a low-medium heat til they were tender.  My next move was to add a pinch or two of baking soda so they would not produce gas after being digested.  I added a bit of broth and seasoned them with salt and pepper.  Since I had no ham or bacon, I just served them as is–beans in broth.  OMYGOODNESS!  They were sooo good.

Dessert was simply canned apricots.  Just a touch of nourishing sweetness to finish the meal.

To the beans that were left I added a can of tomatoes, a little ground beef left from a previous meal, and some onions.  It made a hearty soup.

It’s most convenient to have cooked beans in the fridge to toss into salads or soups or mash and add to ground meat to s t r e t c h it as far as possible.  Cooking your own is simple and extremely cost effective!  It surely beats paying $1.65!

Tonight I will be making a stir fry dish with a bit of pork, some zucchini squash, broccoli and-you guessed it-beans!  I will also add some pre-cooked brown rice.  That will make for a complete protein, a beautiful plateful and 2 full tummies!

We would be remiss if we did not welcome our new Members!  We hope you enjoy receiving our series of cooking tips!  We’re so glad you are here!

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

Facebook Friends + Food Stamps Cooking Club

August 6th, 2012

 

Sofrito is something one of our Facebook friends posted. It made my mouth water, just to see the recipe and see how easy it is to prepare!

 

Summer has savaged us this year.  It has been too hot to eat lately, much less cook.  If you cook on a shoestring, it’s even more daunting.  A Facebook friend, who is also a foodie, shared this recipe and I think it’s a winner.  Here is Loren’s recipe as it appeared on Mother Connie’s timeline:

SOFRITO

‎2 green peppers, cored and diced in chunks
1 red pepper, cored and diced in chunks
4 onions diced in chunks
3 medium size tomatoes, diced in chunks
25 cilantro leaves
3medium heads of garlic
1 tablespoon salt
1 tablespoon of pepper.
Put everything in a food processor or blender and blend until smooth. I freeze mine in ice trays, so I can use one at a time and it does not have to be cooked unless you use it in stews, roasting meats, etc. Enjoy!!
Thank you, Loren.  I’m sure we shall!
Another way to prepare an inexpensive summer meal is to use zucchini pesto.  Goodness knows the zukes are still coming and when you top pasta with pesto you have a quick, affordable meal that will tantalize the taste buds of everyone in your family!  This is DELICIOUS!
Another Facebook friend and foodie from across the pond in the UK offered this treat!
Zucchini Pesto
2 medium zucchinis, roughly chopped
3 cloves of garlic
Approx 1/2 cup fresh basil or other herb  *MC here:  Use dried if that’s all you have.
Scant 1/4 cup sunflower seeds with no shells
Heaping 1/4 cup of freshly grated Parmesan *MC again:  I bet the Kitchen Police will have nothing to report if you use whatever Parm you have available.  Unless you’re close to Italy, that is.  grin
Heaping -although oil doesn’t heap well- 1/4 cup olive oil *MC once more: Don’t mention to the K.P. if you have no olive oil and wish to substitute another veg oil.  I’ll never tell, either.
This a very quick and easy prep and can be made in 5 minutes from start to finish.  Pop your zukes, seeds, garlic, and cheese into the blender and process until chunky.  Start adding the oil in a slow and steady drizzle.  Continue to puree into the mixture is smooth.  Add salt to taste and you are ready to eat!
A zucchini pesto tastes like summer and since you can get it ready in mere minutes, it makes the perfect after-work al fresco dinner!
~Debs Parkes
Debs, thank you very much.  I’m sure our Members will appreciate having this summer specialty!
Are you holding an EBT card for WIC or SNAP?  Do you visit a food bank or food pantry?  Are you using food commodities?  Do you s t r e t c h your food budget as far as you dare month after month?  Are you living on a dime?   If any of these describes your situation, you may feel as if you are never listened to or never heard.  The good news is that someone does care.  The Food Stamps Cooking Club is loaded with people who are in the same boat AND you are invited to submit your story to people who want to know about it.
In our last post, we introduced you to Meg Cramer.  She is associated with the Public Insight Network.  She and her colleagues are really interested to hear from anyone who has received public assistance, so please share your story, if you are so inclined.  It’s quick, painless, confidential and there is nothing to buy.  In order to participate in this important activity, just click on the links that say “Meg Cramer” and “Public Insight Network“.  If you have questions, she welcomes your  email Meg at cramer.net@gmail.com .
If you have scoped out the blogs we have mentioned recently, you know how delightful they really are.  It’s noteworthy that most of the bloggers who receive comments are kind enough to reply to those comments.  You don’t often find that kind of attention to people who take the time to comment; how refreshing!  Again, we invite you to visit Creative Savv or CT On a Budget, as well as  Poor to Rich a Day at a TimeBe sure to mention that Mother Connie sent you!   If YOU find blogs you think we’d appreciate, please feel free to share!
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.

Savory Pie? At Food Stamps Cooking Club?

July 18th, 2012

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What IS that lovely aroma coming from the kitchen? It can’t taste good if it’s zucchini!  Or can it?

Here in Nebraska we have to be very careful to lock our cars at all times from now until the end of zucchini season.  If we don’t, we’ll find bushels of zucchinis filling our back seats!   grin

It’s summer; it’s hotter than Haides and  not only are you hungry, you are tired.  It’s the back half of the month and money is tighter than a new pair of dress shoes.  Still, dinner has to be made.  What’s a family to DO?

Mother Connie is excited to share a dish that is just great and uses some zucchini in a new (to me) and interesting  way.  We can thank a shy contributor who did not want any credit for her offering.  Thanks, anyway to her for graciously sharing for our benefit.

Zucchini Pie 

Compliments of  “The Cook”

Saute 4 cups thinly sliced zucchini + 1 cup chopped onion in 1/2 cup butter or oil

Add 2  tablespoons parsley flakes + 1/2  teaspoon salt + 1/2 teaspoon pepper + 1/4 teaspoon EACH: garlic powder, basil,and oregano.

Separately, blend 2 beaten eggs and 2 cups grated Mozarella cheese.

Combine everything and pour into a pie crust you have spread with prepared mustard.  Bake in a 350* oven for 20 -30 minutes.

*COOK’S NOTES and cooking tips:

  • You could double the veg without loss of quality.  You might also vary the veg with mushrooms, green/yellow/red peppers, leeks, or summer squashCombining colors makes for a pretty pie.
  • The cook uses stone ground mustard
  • Fresh herbs can be used in place of dried…
  • For the crust, you might use home made pizza crust, dinner roll dough, or refrigerator rolls
  • For a crowd you can make a double or triple batch by using a sheet pan.  With a bread-type crust, warming this in the oven is a cinch.
  • You might like to dust the top with shredded parm or asiago cheese in the last 5 minutes of baking time.

Do you find yourself Living on a Dime?  Are you frugal to a fault?  Do you avail yourself of food commodities or food pantries?  Are you a holder of an EBT card for WIC or SNAP?  If so, this idea might help you stretch your food dollars a bit while you make something yummy and nutritious for those people you love.

According to the news reports that have been on the airwaves some changes are in the wind for the Farm Bill, which includes SNAP and WIC.  WIC also has made some changes, according to our last local newspaper.  Keep your eyes peeled for changes that may affect you and make sure you have loads of low cost food ideas.  We hope we are helpful to you in this regard.

Several cute blogs with new ideas have come our way lately.  You might like to cruise by some of them and do the name-dropping thing by mentioning that Mother Connie sent you.  Here is a partial list of Mother Connie’s  faves:

Tomorrow there will be some great LOW COST food ideas, too.  Summer is  a great time for simple food ideas!

Please remember you are loved and appreciated and again we thank you for the kind remarks and emails you have so graciously sent to us.  We hope your trust in us is well placed!

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/Did we mention how we ADORE your comments on this blog?  Oooooh, yes.  We do.  grin