Posts Tagged ‘eggs’

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

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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

Are Dandelions Really Daisy Lions?

April 23rd, 2009

One of the sure signs of spring are the little yellow flowers that have popped up wherever there is dirt and grass!  Dandelions abound! 

Kids can have fun with them.  My children used to call them “daisylions” and that name has STUCK.  Even THEIR GRANDCHILDREN refer to dandelions as “daisylions.”  When I was a little girl I cut “daisylions” and pretended to cook them in my playhouse.  I pretended they were delicious and served them to my dolls, who also pretended they were gourmet items.

Thank goodness I grew up, even though I’ll deny that fact.  I learned from my good friend, Kay Young, author of “Wild Seasons” that “daisylions” are indeed delicious and they ARE gourmet items.

In her book, Kay talks about how someone taught her as a small child that she could eat the little yellow flowers and the leaves and she felt grateful and comforted, even as a youngster, that she knew she would always have food to eat.

Here’s a “Cooking Tip” taken from what transpired when I harvested some “daisylions” from our yard:

I was comfortable about bringing the greens and the blossoms into the kitchen because I am certain there have been no sprays used in or near our yard.  I dug some plants out of the earth with a small knife.  It was fun to pluck off the cheery yellow blooms and twist them away from the stems.  The leaves were dark and tender with bits of red color near the root end. 

The crop was brought into the kitchen, rinsed with good water.  I used reverse osmosis water and let the blossoms and leaves rest in the water for about an hour.  When I looked at them again, some debris had fallen to the bottom of the bowl so I emptied the bowl and strained the goods.  I then separated the flowers from the leaves and placed them into covered refrigerator containers to keep them fresh in the fridge.  I let the leaves dry on a paper towel until I put them into a covered container and slid them on the shelf beside the flowers.

I planned to create a gourmet meal last night, but then life happened, as life is wont to do!

Today I put the yellow goodies into scrambled eggs, along with a bit of bacon and some chopped chives we’d gathered from the yard.  Oh, but that was delish!  The yellow of the blooms enhanced the yellow of the fresh eggs and it was a feast of abundance for sure!

As for the leaves, those were added to leftover green veggie salad.  They were very tender and sweet and with a dressing of rice vinegar and a teeny drizzle of bacon drippings we had the perfect lunch.  Dessert?  Applesauce-made from apples we picked from the tree in our yard-with a sprinkle of cinammon and barley powder.

Now, the eggs had been given to us. The lettuce was left over from another meal.  The chives and “daisylions” cost nothing. The apples cost nothing, as well.  The only expense incurred was the cinammon, barley powder, 3 strips of bacon, a drizzle of vinegar and the heat to cook it!  BUT THE BEST THINGS are that everything TASTED DIVINE and FILLED OUR TUMMIES.  We left the lunch table feeling full and well nourished. 

If you participate in the SNAP program-using food stamps, food commodities or food pantries, this menu notion may be of value to you.  If you are a foodie and have not learned how tasty “daisylions” can be this may pique your interest as well.  Everyone likes to save money and most folks like to learn new ways of doing things.

Kay Young has more uses for “daisylions” in her book.  I’ll review some of them for you soon.

Meantime, I hope you are gleaning some good and useful information from our partners.  Their banners and ads adorn this page.  They may not work with “daisylions” but they can help you with your bottom line!

BE SURE TO SEND YOUR IDEAS AND RECIPES TO foodstampscookingclub@gmail.com and feel free to post your comment on this very blog.  All comments must be moderated but that’s no problem.  WE WELCOME YOUR COMMENTS.  If you have signed up for information from http://www.foodstampscookingclub.com  you should have received a message in your Inbox today.  Here’s hoping you’ll benefit from that!

Connie Baum