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Dill Gravy at Food Stamps Cooking Club

February 1st, 2013

It’s been 7 years since my friend, Mildred, and I made the road trip to visit Mildred’s sister, Alice, who lives in Chicago. The whole experience was memorable for a variety of reasons but Alice’s Dill Gravy, part of her Czech heritage, is one of the most outstanding.

Ever since our return home I have made every effort to recreate that lovely culinary delight. I had little success until yesterday…

We had a roasted turkey roll that I had seasoned with salt, pepper and rosemary. The whole business went into packages for the freezer.

*Think: Cook ONCE; eat TWICE or more!

I put a chunk of that roll into the oven with a pile of onions and broccoli yesterday. Boiled red potatoes were prepared atop the stove. I was determined to make Alice’s Dill Gravy and by jove, I think I GOT it. As a matter of fact, The Normanator even gave an unsolicited thumbs up for that yumminess. Here’s how it happened:

ALICE’S DILL GRAVY

1 pat of butter, melted

2 heaping tablespoons cornstarch

2 cups + water

1 teaspoon bouillon *Or use chicken broth to replace water AND bouillon

salt and pepper to taste

Dill weed *I used dry but when fresh dill is in season, that’s fabulous

4 tablespoons vinegar *I used white distilled

I melted the butter in my trusty cast iron skillet and slowly added the cornstarch/water/bouillon mixture. As it thickened I needed to add more water to make it the thickness we like for gravy. I added the salt and pepper and tasted it. It tasted like plain ole gravy so I proceeded to sprinkle the dill in until I liked the look of it. I added the vinegar S L O W L Y, tasting before adding more each time. I was surprised it needed that much vinegar but in the end it tasted EXACTLY like Alice’s and I was doing the Happy Dance right here in the Club House!

Dill Gravy is wonderful with turkey or pork. Our turkey was a bit on the dry order, even though I had added moisture as it reheated so drizzling that Dill Gravy over the meat was just lovely.

This adds so much character to a meal and it is CHEAP CHEAP CHEAP to make! It’s so easy even a child could do it!

Cheap and easy are beneficial for those who are living on a dime, those who depend on public assistance for their food and those who use EBT cards from SNAP or WIC. It is great for people who are frugal with their food budgets or use food commodities or food from a food pantry or food bank. Everyone is tired, working-if they have jobs at all-and caring for family members. We understand that life is hard. We hope we help to make it easier.

The new Members continue to delight our hearts by joining! We are so happy to welcome the newbies. We love reading your messages and we enjoy all that you send to foodstampscookingclub@gmail.com THANK YOU SO MUCH! We also appreciate your comments below. Thanks so much for coming to the Club House!

~Connie Baum
The FTC wants you to know there are links on this blog. 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.

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Posted in Cooking, How To

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Granola! and Food Stamps Cooking Club

January 18th, 2013

We are going to pretend that the WordPress gremlins do not exist, even though we found a wonderful representation of oatmeal to share with you. Just imagine, if you will that there is a photograph of oat flakes scattered across the top of the page.

There is another DELIGHTFUL blog that brings smiles to my inbox and my face. It is called “The Complete Guide to Imperfect Homemaking” and the photos and ideas there just ooze love and class and care. The blogger, Kelly, shows off her latest recipe by serving it up on white dinnerware-it just so happens that our daughter in law has the same pattern so I am partial. I admit it! grin

Kelly was gracious in allowing me to share her GRANOLA! Here is how she did it:

She calls it “MAPLE PECAN GRANOLA” *Is your mouth watering yet? If not, it will…

She put all this into a large bowl:

3 cups of oats – not the ‘quick cook’ kind

2 cups pecans, chopped ***I suspect you could also use walnuts or almonds BUT remember, this is Maple PECAN Granola!

1/4 cup chia seeds ***Either black or white DO NOT OMIT, these slurp up lots of liquid and add so much nutrition it’s amazing.

1/2 teaspoon sea salt ***OK, if you don’t use sea salt you don’t know what you are missing but I suppose land salt will do for this.

Then she put all this into a saucepan:

1/2 cup coconut oil ***This may sound esoteric but trust me, it’s worth a trip to the health food store to use this on a regular basis.

1/2 cup maple syrup ***I suppose you could “cheat” and make your own, with real maple flavoring but real maple syrup is wondermous and won’t disappoint

a spoonful of vanilla extract ***The Kitchen Police might not arrest you for using vanilla flavoring…

Kelly drizzled the wet ingredients over the dry and carefully stirred the whole works.

She then heated the coconut oil so it was melted.

She spread the mixture out on two cooky sheets. Kelly lined her sheets with parchment paper to keep it from sticking. She baked her granola in a 300* oven for 12 to 15 minutes and removed it from the oven when it was the perfect shade of golden brown. Can you imagine how wonderful and delicious her kitchen must have smelled?

Kelly let the granola cool thoroughly and put it into a glass jar. It’s so pretty I hope she left in on the counter for all to admire!

Do cruise by her blog http://www.imperfecthomemaking.com/2013/01/maple-pecan-granola.html?showComment=1358512251318#c6468536153175032902 (SORRY; WordPress won’t let me put in a simpler link! ARGH) See for yourself all the steps she took and all those great photos she shows there. And do admire “my daughter in law’s” china! And while you’re there, leave Kelly some love.

You can leave some love HERE, too…in the comment box, if you don’t mind.

There are so many other blogs to admire. My favorites include livingonadime.com CTonabudget.blogspot.com and creativesavv.blogspot.com. All these women are smart, creative, well organized, and they mean to help others navigate the kitchen and home in frugal, pragmatic, beautifully designed ways. They are family oriented and so loving. They all need love in return, so shower them, won’t you please? Thanks oodles.

*Food Stamps Cooking Club caters to those who depend on public assistance for their food budgets. If you are a user of an EBT card from SNAP or WIC or get things from a food pantry, food bank, food commodities or other charity you might benefit from the information we share here. If you are just living on a dime or enjoy the challenge of frugal shopping and cooking, we are here to help you, too. We LOVE hearing from you, either on the comment panel or by email: foodstampscookingclub!gmail.com.

Thank you to everyone who is new here in the Club House. We just love getting new members and you must know this, for you are sharing this site-with all its warts and foibles-with your networks! THANK YOU SO MUCH.

~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.

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Posted in Breakfast, Recipes

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Carry-In Meals at Food Stamps Cooking Club

January 17th, 2013

Potlucks are always such fun. They remind Mother Connie of the Swedish smorgasbord, where all types of food are laid out on a heavily laden table. Diners are invited to partake of whatever strikes their fancy; people laugh and converse over all those goodies. Some people even go back for second helpings. Even the children find good things to suit their kid sized appetites.

Our little country church holds a Fellowship Meal every month. We have every sort of dish brought in from liver and onions to baked beans, breakfast casseroles, fruit juices and sandwiches. The noise level goes way up as the conversation and laughter takes over the whole crowd. It is wonderful.

One of my “go-to” carry in dishes is good old salad. Leafy greens, any kind of veg and a good home made dressing usually pleases people and I have those sorts of things on hand so I needn’t make a store run.

Another thing that’s popular and allows me to bring home a clean dish is rice and raisins. Velda often brings rice and spinach-mostly because her husband brings the liver and onions and she’ll have NONE of THAT! grin

Donnie can be depended upon to bring baked beans and sammies, usually dressed up with cheese. Royce likes us to taste his deer bologna and kraut; Irene brings the best coffeecake ever and LeAnn is famous for her moon pie dessert. ***They usually take home empty containers, too!

On this coming Sunday we’ll have our Annual Meeting, which calls for another pot luck meal. I’ll probably take a vegetable casserole. The Normanator hopes someone will bring a cake. I suggested that he could do that and he thought that was a great idea. He is the official baker in this household; I’m better with soups and eggs!

Speaking of eggs, whenever a dish of deviled eggs is presented, those are slicked up straightaway and there is always a struggle to get that very last one! I’ve been to funerals where tray after tray full of deviled eggs disappeared as if by magic!

What do YOU carry in when YOU go to a Pot Luck Dinner?

***If you are one of those people who recently joined our merry band of Club Members, we welcome you heartily. We are happy you found us. We will appreciate your comments and we love reading your mail. foodstampscookingclub@gmail.com

If you are a frugal shopper; if you use public assistance for your food budget or if you use SNAP or WIC and have an EBT card you will feel at home here. If you are living on a dime or if you have things from a food bank, food pantry or food commodities, you are in the right place. This little corner of the internet is dedicated to helping you manage your food dollars. We hope we are of service to you. We are open to assisting you in whatever you might need. Times are tough; food is costly and we mean to help you learn to cook, learn to manage your food budget and we want to give you ideas that you will actually appreciate.

We apologize that our abilities are so limited–no photos, no links, no snazzy headers. Blasted WordPress anyhow. They sure GOT us, didn’t they? Oh, well, no worries. We are NOT about appearance. We are about helping YOU.

Connie Baum

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Posted in Cooking

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Dill, Cleaning Tips and Food Stamps Cooking Club

September 14th, 2012

DILL!  Makes us think of pickles, potato salad and…

You have been well aware that the faithful Club Members have terrific ideas and have generously shared them.  Well, the mail was especially fun this morning because I heard from a Member from Canada!  She and I seem  to have a kindred spirit, as do many of the people who take the time to share their lives, and she reminded me how good dill is with carrots!  Here is part of her dear message:

“One thing I really love to use dill for is my carrots.  especially new carrots, cook until just done, then I add butter and a good sprinkle of dill.  When we have company they always rave about my carrots and that is all I do if I am getting “fancy”.  “   ~Pat

Boy.  I wish I had thought of that!  grin  We appreciate you for sharing, Pat!

Mother Connie really cannot think of dill without remembering the blog post  featuring Dill Pickle Soup!  It’s time to prepare a pot of that again!  Maybe one day soon I’ll bake a loaf of dill bread. . . wouldn’t that make wonderful croutons?

Pat also had another dilly of an idea:  “Turmeric is another of my favorites.  Especially with rice!“

Because rice can be ‘blah’ turmeric would certainly give it a kick.  That makes me think of my pal, Velda.  One of her go-to quick meals when she is too tired to cook is to cook rice, add a can of spinach, juice and all and heat it all together.  If she thinks it needs a finishing touch, she sprinkles cheese over it.  Now, I’m thinking a pinch or two of turmeric would give that dish a whole new character!

Recently a visitor to the Club House kitchen spied the spice rack, which had recently been moved next to the stove.  She was curious about the little bottles and how the contents got used.   Really, spices are a reasonably inexpensive way to add punch to your cooking.  We get into routines, we humans, and when we use spices to flavor our food it helps to break the monotony. She assured me she would “steal” all my best spice ideas and try them out in her kitchen!

There is always cleaning to be done…

Changing the subject, as I am wont to to, I want to share the cleaning tips sent in by April.  Bless her heart, she must keep quite the tidy house and busy kitchen.  Still, she makes the time to share with the Club:

“April’s All Purpose Spray:
In a spray bottle, combine equal parts water and vinegar.  Shake and use.  DO NOT USE ON MARBLE.  You can add essential oils, if you want.

To help clean drains pour baking soda down the drain, then pour a little vinegar down the drain.

For cleaning toilets just pour straight vinegar into the bowl, let it sit for a few minutes and then scrub and flush.  **Mother Connie here:  I had a good friend who used a paper cup to dip all the water out of the bowl and THEN used vinegar + soda to scrub.  She cleaned for a living, so I think she must have earned her $!

To make a a soft scrub, mix baking soda and water. It is non abrasive and good to use for sinks and tubs.”

*Thank you, April!

One more cleaning tip for you comes from a good friend who also cleans for a living.  Her home made window cleaner is the BOMB and I have used it for years.  When she gave me the formula I was astonished at how simple it is:

“In a large spray bottle use a pint of  alcohol *NOT the drinking kind!

Fill the bottle with water *Filtered water is best, if you have it

Add 1 TABLESPOON  Prell shampoo

Mix the ingredients by shaking the bottle gently and spray on glass.  Use coffee filters to polish the surface.

*When washing the INSIDE of windows, wipe them from side to side; on the OUTSIDE,wipe them from top to bottom.  By doing so, you can easily see any missed spots. “

Dawn, thank you so much!

Cleaning must be done in our homes regardless of how tired we are, whether we like to clean or not.  The SNAP or WIC funds help feed our loved ones but they do not wash the dishes or clean the sink!  If you use food commodities or items from a food bank or food pantry, you still have to sweep floors and make beds!  Those of you who are frugal or living on a dime, know all too well that those chores pile up as they wait–we hope these ideas will lighten your load.

Again, we thank the Members who contributed their ideas to this post.  We really could not keep house without you people!!!

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 you fill out the questionnaire for the Public Insight Network yet?  They will be so pleased to hear from you.  Remember that there is nothing to buy.  Click here:  Public Insight Network.

PS#2:  These cleaning supplies will be pressed into full service to properly prepare the Club House for the Cooking Class in October!  WOOOO HOOOO!

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Posted in From the mail, Home Care, Tips

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The Forgiving Cabbage and Food Stamps Cooking Club

September 13th, 2012

Cabbage is easy on the budget, versatile, and very forgiving

One of the vegetables I lean hard on all year long is the humble cabbage.  Sometimes I choose the ones with “pointy” tops, but I really prefer the round ones.  They tend to be sweeter.  Red cabbage is gorgeous when used as raw; it will bleed if cooked.  The more color a vegetable has, the more goodness it contains.

Cabbage can be a nutritious snack when you tear away a leaf, roll it and eat it as if it were a carrot stick.  If it waits patiently in your crisper while you choose other veggies to prepare it does not wither the way head lettuce will.  It can be a great companion for ham or corned beef; it can be sauteed with onions to be a complete side dish on its own, or you can create kraut or salad from it.  No matter how you use it, you will nourish your loved ones and use your food budget dollars wisely.

It’s common for keepers of the kitchen to routinely prepare certain things in the same way.  We all “suffer” from the human condition and it’s really easy to get in a rut.  Take cole slaw, for example.  We probably make it the way our mothers did.  I found a different way to make slaw and it is really, really yummy!

Cole Slaw with Creamy Lime Dressing

DRESSING:

1  clove of garlic, crushed

1/2  cup mayo

3   tablespoons fresh lime juice ***The Kitchen Police will not arrest you if you use bottled juice.

2   tablespoons sour cream

1   teaspoon white sugar

1   teaspoon hot sauce

3/4   teaspoon salt

SLAW:

14   ounces of pre-packaged cabbage mix  ***For maximum savings you would do well to buy a cabbage and shred it yourself.

4  green onions cut crosswise into sections, then cut lengthwise into thin strips  *Do not stress if green onions are unavailable;                                use what you have

1/2  cup diced red bell pepper  *Nobody will die if all you have is green pepper!

1/4  cup thawed frozen corn

2  tablespoons packed coarsely chopped basil  *fresh, if you have it.

2  tablespoons packed coarsely chopped cilantro

METHOD:

Prepare the dressing by whisking all ingredients in a small bowl or pitcher.

In a large serving bowl, toss all ingredients to combine well.  Drizzle the dressing over the cabbage mixture and toss again to mix well.

Allow this to stand for about 10-15 minutes before serving so as to allow the flavors to marry.

Here’s hoping your gang will love this as much as I suspect they will!

Other ideas for switching up your slaw: Use white -or green- cabbage with red cabbage. Add diced apples, peeling and all, to your cabbage, along with white or regular raisins.  You could also toss in some finely chopped nuts-walnuts or pecans or almonds would be divine and add good nutrition.  Another way to make a change is to add finely chopped prunes.  Oh, pardon me; they call those dried plums these days.  my bad    GRIN  For adding color, you can’t beat the tried and true shredded carrots, pineapple, or parsley.

Cabbage, like all veg, gets sweeter when it is roasted.  You might like to try spraying a baking sheet with a very light coat of oil, scatter the cabbage wedges across the sheet, spray the cabbage very lightly and roast it in an oven set for 325* until it is tender.  It need not sit there alone, you could also scatter slices of well scrubbed,unpeeled, slices of potatoes.  Salt and pepper the whole works and take it to the table, knowing you did not have to work very hard to deliver goodness to your gang!

If you are using food commodities or goods from a food bank or food pantry, this will please your food budgets.  You might simply be like so many these days who are living on a dime.  It might even be that you grew some cabbages in your garden or fell heir to some home grown garden goodies or you just love a bargain because you are frugal by nature.  In any case, this little piece of the internet is designed to help you in any way we can.  We appreciate you; we appreciate your comments and we appreciate your offerings!

The offline Cooking Class is not far away.  October 2 is quickly approaching.  That is the day that French pastry chef Lawrence De Villiers will come to show us the fine points of making crepes!  How lovely it would be if EVERY Club Member could come to the Club House and be a part of the fun.  We hope to make a video that will charm and inform you if you cannot participate in real time!

Just a reminder for those of you who may not know or have neglected to tell your story-the Public Insight Network is eager to hear from you.  There is nothing to buy.  Click here:  Public Insight Network.

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

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Posted in Cooking, Recipes

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Let Them Eat BEEF at Food Stamps Cooking Club!

September 12th, 2012

We know from the mail and past comments, there are a great many of you Club Members who take advantage of every meat sale to get the protein for your family meals in large quantities and stash your goods in your freezer.  It’s a great strategy for saving money and it’s convenient to have a good supply where you can easily access it.

Two Club Members in the same batch of emails wrote to say that they had gangs of family coming but were at a loss as to how to doll up the beef roast they wanted to use.  Well, ALSO IN THE SAME BATCH OF EMAILS, dear April came to the rescue!  Here is April’s way of preparing roast.  BE WARNED:  Your mouth is sure to water when you see what April does with roast beef!

APRIL’S ROAST BEEF  

INGREDIENTS:


  2 tablespoons olive oil

  1 pound beef, cut into cubes

  1 small onion, minced 

  2 garlic cloves, minced

  1 tbsp steak seasoning

  3 cups water

  3 cups apple cider

  1 bag frozen mixed veggies

  4 potatoes, peeled and cubed

  1 tsp cinnamon

  1 tsp ginger

METHOD:

Heat a large pot or Dutch oven over high heat with the oil. Add beef and onions and garlic.

Once browned, add water and cider. Next, add steak seasonings. Stir and add potatoes. Bring to a boil reduce heat.  

When potatoes are about 10 minutes from being done, add mixed veggies, cinnamon and ginger.

Thanks a bunch, April.  That apple cider is going to make the kitchen smell like autumn and the spices will give your whole meal a fall flavor.  How would it be to bake some apples with that, just for a nice dessert?  Yummy, I’m thinkin’!

Are you living on a dime?  Do you use public assistance to put food on your table?  Are you an EBT card holder for WIC or SNAP?  I wonder if you get goods from food commodities or a food bank or food pantry?  Maybe you are like many of the Club Members and just enjoy the fun of bargain shopping, coupon clipping and sharing recipes or ideas that have helped you in your kitchens.  If you fall into any of these categories, the Food Stamps Cooking Club salutes you.  We GET how hard it is.

I also wonder if you have contacted the Public Insight Network to tell them about your experiences with public assistance.  They would love to hear from you.  There is nothing to buy.  Just click here:  Public Insight Network.

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

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Posted in Cooking, Recipes

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Do You Know the Muffin Man at Food Stamps Cooking Club?

September 11th, 2012

Do YOU know the Muffin Man?

As we have been ranting about the U.S. Farm bill all week, I am reminded that 45 MILLION people in the states are seeking public assistance to feed their families.  Still, there is no impetus to act on the bill that would provide SNAP – Supplemental Nutrition Assistance Program or whatever might help agri-business families across this great land.  Doesn’t that just make you scratch your head and say, “HUH?”  So what are hungry people to DO?  Little children have no understanding about this; they only want to go to bed with full tummies.

One of the foods we can make for our families that nourishes and fills little tummies – and big ones, too! – is muffins.  They can be dessert, sometimes.  They are often considered to be comfort food.   They will fit into any menu and with all their goodness they are kind to food budgets.  Muffins are loaded with good fiber and they tickle the palate with deliciousness.

Carrot and Bran Muffins

Ingredients:

1  cup whole wheat flour

3/4  cup all purpose flour

3/4  cup wheat bran

1  1/2  teaspoons baking soda

1  teaspoon ground cinnamon

1/4  teaspoon salt

1/2  cup crushed canned pineapple, juice and all

1/2  cup honey

1/3   cup vegetable oil

2  large eggs, beaten slightly

2  medium carrots, peeled and grated

3/4  cup raisins

2/3  cups chopped nuts  *Optional

1  heaping tablespoon unsalted sunflower seeds

METHOD:

Preheat oven to 375*.  Using muffin pans, line the cups with paper liners. 

***If you do not have muffin pans you could use a greased loaf pan.  I promise the Kitchen Police will not storm your house for this ‘transgression’.  grin

Whisk together the flours, wheat bran, baking soda, cinnamon and salt in a large mixing bowl.

Combine the pineapple with the juice, honey, oil, eggs, and carrots in another mixing bowl.  Stir the wet mixture into the flour til it is moist all the way through. This batter will be very thick.

Fold in the raisins and nuts.  Sprinkle the sunflower seeds over top of each muffin.

Bake for about 20 minutes; they should feel firm when gently pressed.  When they come out of the oven, take them out of the cups and cool on a rack.  These are best when served warm but they’ll travel well in lunch boxes, too.

***If you use a loaf pan bake these until the loaf  is  nicely browned and firm when gently pressed.  Just cool the pan on a rack and cut slices to serve.

Now, my dear Club Members, do not fret if you have no sunflower seeds.  If you do have nuts you might crush some and sprinkle those atop the muffins.  You could omit them altogether and nobody will have died.  giggle

For those of you who have popped in to comment on previous blog posts, please know that you have our undying gratitude.  We post on this blog as often as possible in order to assist you in some small way to s t r e t c h your food budgets.  We GET how difficult it is to feed the ones you love when you are using SNAP or WIC or food from a food bank or food pantry.  We sympathize with those who use food commodities and those who are living on a dime out of necessity or choice.  We are here to cover the backs of you who simply revel in saving money, also.

If you want to know the truth of the matter, it is an honor to be of service to you.  We just hope it is helpful to you, dear Club Members.

Now, let’s just hope Congress gets busy and gives its blessing to the SNAP program…

Connie Baum

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

PS/ Have you sent your story to the Public Insight Network?  If not, they are waiting to hear from YOU.  There is nothing to buy and it is easy to tell them whatever you want them to know.  Click here:  Public Insight Network.

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Posted in Message from Mother Connie, Recipes

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Beef Satay, Peanut Sauce and Food Stamps Cooking Club

July 2nd, 2012

Beef Satay with Peanut Sauce…looks yummy…and high end, doesn’t it?

It’s July.  The weather is brutal.  You are looking for things to grill; you want cold meals.  You wish you had someone to just take over the kitchen for you AND YOU ARE SQUEEZING YOUR FOOD BUDGET AS HARD AS YOU CAN.

So why does Mother Connie offer a high end dish?  FOR THE SAUCE! 

Peanut sauce is delicious; it has good protein, is readily available, not too spendy, and kids love it.   Big kids like it, too!  And since Mother Connie thinks food should be fun, here is a tasty summertime food that won’t bust your food budget and it is ADAPTABLE.  Beef is not a MUST HAVE…chicken  or turkey will work.  Even toasted cubes of bread on skewers make it interesting and just nibbling on cubes of bread dipped in peanut sauce can satisfy youngsters’ appetites.  Just see for yourself:

PEANUT SAUCE

2  tablespoons coconut cream  *this comes from the top of canned coconut milk

1/4  cup peanut butter

1  teaspoon curry powder   *No curry?  Combine what you like-pinches of turmeric, paprika, cumin, pepper, ginger, cloves-you only need 1 teaspoon so play with it until you like the flavor combination you create.  Remember, it’s supposed to be FUN.

2   tablespoons firmly packed brown sugar

1  tablespoon soy sauce

 1  tablespoon lemon juice

METHOD:

Cook the coconut cream in a saucepan over medium heat until it looks shiny and sizzles.  This will take a couple of minutes.  Add the curry and cook, stirring until it smells yummy.  This will take a minute or so.  Whisk in the coconut milk, peanut better, sugar, soy sauce, and juice.  Bring it all to a boil, reduce the heat and simmer til it’s thick.  This will take 10 minutes.   Pour the mixture into a serving bowl and cool to room temp.

If you will be using wooden skewers, soak them in water as you prepare the sauce.  When your sauce is ready and the bread  is toasted and cut into cubes or meat is cooked–thread the selected items onto the skewers and dip your bread or meat OR VEGGIES and dip into this delicious peanut sauce!

Here’s a thought:  You could form little meatballs with ground beef, turkey or chicken and cook or grill them for use on your skewers.  By adding bread crumbs, egg, onion and some seasoning you will s t r e t c h your food dollars further than you ever hoped! 

Here’s another idea:  No skewers?  Use toothpicks! 

Are you living on a dime?  Do you have goods from a food bank, food pantry or do you have food commodities?  Are you using an EBT card for SNAP or WIC?  Or do you just enjoy the challenge of making your food budget go as far as you dare to take it?  The recipes and ideas we share here-the very reason for this blog-is to help people help themselves.  We GET what a struggle it is to manage families, jobs, if you are fortunate to have a job, and meal making.  So we do what we can to make your life easier.

You have made our days delightful by joining us in the Club House and getting our series of cooking tips.  We do appreciate that you are sharing us with your sphere of influence. 

As many of you do, Mother Connie has signed up for email messages from other bloggers.  Today one came in from  Chef Wannabe.  His ideas for sweet potatoes, which are LOADED TO THE GILLS with nutrition hit me like a brick.  It might be something you will like, as well.  Cruise over to his site, give him some love in the comments section and let him know that Mother Connie sent you.  Go here:  Chef Wannabe’s Smart Kitchen

Since this is a week with a holiday smack in the middle, Mother Connie is going to have some R & R so until the next post pops up you enjoy your week.  Be safe, be happy, and be back when all the hubbub dies down!  Above all, please remember that each one of you is loved and appreciated!

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.

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Posted in Cooking, Recipes, Tips

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Macaroni! Food Stamps Cooking Club

June 28th, 2012

My Food Network Calendar featured this offering and it is DELISH to the MAX!

Everyone has a preferred way of preparing macaroni salad…it’s likely we prepare ours the way our mothers did.  Unless, of course, your mother bought hers at a deli!  grin     When I peeled away the top page of my favorite Christmas present, the Food Network Recipe Calendar, I found this wonderful recipe.  I think it’s one you’ll love!

***Mother Connie will have comments about this recipe below the recipe itself.  Don’t look at the ingredients and give up before you read Mother Connie’s suggestions!

Macaroni Salad with Dill and Ham

1/4  medium  red onion, minced

8  oz elbow macaroni – about 2 cups

2  tablespoons milk

2  tablespoons white wine vinegar

1    tablespoon Dijon mustard

1/3  cup extra virgin olive oil

1/2  cup sour cream

6  oz  cooked ham, cubed in 1/3″ pieces

3/4  cup frozen baby peas, thawed  – about 4 oz

2  ribs celery,  diced -  leaves and all

2  tablespoons chopped fresh dill

1.  To mellow the onion, soak it in cold water while you make the salad

2.  Bring a large pot of cold water to a boil over high heat and salt generously.  Add the macaroni and boil, stirring occasionally until al dente, about 8 minutes.  Drain the macaroni in a colander, put in a serving bowl and toss with the milk.  Allow the macaroni to cool slightly while you make the dressing.

3.  Whisk the vinegar, mustard, 2 teaspoons salt, and pepper, to taste in a large bowl.  Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.  Whisk in the sour cream.

4.   Drain the onions, pat dry, and add to  the macaroni,along with the ham, peas, celery, and dill.  Add the dressing and fold to coat the pasta evenly.  Serve immediately or cover and refrigerate until ready to serve.

***Mother Connie’s comments and suggestions:

We are acutely aware that you are using EBT cards for SNAP and WIC.  We understand you have food commodities and you get things from a food pantry.  We KNOW you are living on a dime.  We GET how outrageously  S T R E T C H E D your food budgets and your TIME is.  We fully understand that you may not have ingredients that are listed above.

That’s no reason not to try this easily made and low cost dish.  We just need to help you understand how to substitute.  I think the Food Network nor the Kitchen Police will grab you by the throat just because you did not use Dijon mustard.

You don’t have  RED onion?  Just mince whatever onions you have.  Onion powder would be acceptable, as well.

Mother Connie would be SHOCKED if you have white wine vinegar in your pantry.  Use what you do have and don’t feel guilty about it.

No virgin olive oil?  I hope you do have some vegetable oil on hand and I PRAY it is not canola.  Just my view…

Plain yogurt could stand in for sour cream.  You could even use Ranch dressing. 

Now about those peas…you may have only canned peas.  Just drain and dump.  It’s OK; really it is.

Mother Connie feels the need to address the SIZE of those cubes.  Do NOT obsess about them.  Just cube the ham and move along.  Life is way too short to stress about this kind of detail!  In addition, I would offer that in the absence of ham you could substitute bacon.  As a matter of fact, this could eliminate ham OR bacon.  Of course the title of the recipe would not be accurate!  GRIN/GIGGLE

The chances I’d have FRESH dill  around are slim and none.  I’m thinking that could be true for YOU as well. They have that in little, affordable bottles and you can even get it in bulk in some supermarkets,  which means you can buy a small amount so it fits into your food budget.

Macaroni salad was not sophisticated when I was growing up.  Mom used chopped sweet pickles in hers.  My sister in law added radishes when she made it.  This is not rocket science; it’s about pleasing the palettes of those who put their toes under your picnic table.  Relax!  Make it fun!

You all have put great fun in my life because you are sharing this blog with your friends and the Membership Rolls are swelling!  How much fun IS that, anyway?

WE LOVE LOVE LOVE YOUR COMMENTS.  Hint/Hint

Here’s a reminder that two of our partners have wonderful promotions and ideas to share with you. You might like to cruise by Living On a Dime and Saving Dinner and give them some love.  They probably live for comments, too!

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.


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News Flash: Mario Batali and Food Stamps Cooking Club

June 6th, 2012

Mario Batali, famous chef, GETS IT about using food stamps!

Mario Batali, chef from the Food Network, has always intrigued me as a foodie.  He seems to be a great guy and today I can prove he has his heart in the right place!

Our Inbox lit up, as did the light bulb in my head, when I found a piece about his experience USING food stamps-or if you prefer, SNAP.  Click here to read what he has to say and what he thinks about his struggle to use them.

It is so comforting to be understood and supported.  Thanks, Chef Batali!

As you are well aware, our mission and passion is all about helping people…those who are living on a dime, those who depend on food pantries or food commodities and those who hold EBT cards from  SNAP or WIC.  And we do not forget about those who are frugal and find many creative ways to s t r e t c h their food dollars.  You have responded to our efforts by joining the Club, receiving a series of cooking tips. 

We are not moving mountains.  We are just here to help and support those of you who are doing everything in your power to keep body and soul together and get your gang fed without overspending.  Which, when you think about it, is quite the trick.  ALL OF YOU WHO STRUGGLE SO ARE TO BE COMMENDED.  STAND TALL; BE PROUD OF YOURSELVES.

Send us some love at foodstamscookingclub@gmail.com  -  it will make our day!

Chef Batali sure made our day!  Thanks again, Chef!  And thanks to HuffPo for carrying the story!

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.

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