Posts Tagged ‘food commodities’

Food Stamps Cooking: Noodling…

February 10th, 2016

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The Club House has been a hub of excitement and activity!  We’ve been noodling around!  grin/giggle

Our church participates in the annual Lenten Luncheon series every year.  The first year we moved into this community the ladies’ group chose to make Sloppy Joes for the meal they prepared.  When beef prices skyrocketed and buns became too rich for our blood, the menu was changed to chicken and noodles.

Every year, Delilah, bless her heart, would purchase and boil up chicken breasts, cook up all the noodles and package everything into plastic bags.  On the day we served, all the church ladies would descend on the local Baptist Center’s kitchen and heat everything to perfection, lay out a collection of salads and host the ‘party…’

Delilah left us not so long ago so The Normanator and I took up the mantle.  We planned to buy the meat a little at a time so as not to assault our budget.  You can imagine our delight and surprise when we answered the door one evening to find that a Good Samaritan was bringing us FORTY POUNDS (40#) of chicken thighs, compliments of his generous heart.

We stashed the gift in our freezer until last week, when we thawed the chicken and began to season and roast it.  We filled a 7 quart roaster, a 4 quart roaster and a 3 quart roaster.  Each layer was carefully seasoned with salt, pepper and poultry seasoning and roasted in the oven for hours on end.  The house smelled of Thanksgiving and we thanked Delilah and our benefactor.  When everything was cooked and cooled the meat was taken off the bones and packaged into one quart plastic bags. They were packed into the freezer one more time!

In Delilah’s absence and to honor her memory, The Normanator and I took on the challenge of cooking all those noodles.  Someone shopped at Sam’s Club and brought us three great ginormous bags of dry noodles.  We giggled at the industrial size of them.  And then we boiled water, broth  and more of both to get them cooked!  It was a marathon!

Prior to serving the meal, we’ll thaw the meat, add it to the noodles, along with more broth and a big bag of frozen peas. There will also be some sauteed onion and celery pieces.   The offering will fill a large roaster with amazing flavor, color and texture. It will smell divine!  This will provide the main dish and there will be an array of salads to accompany it.  Our ladies are amazing cooks and they will do us proud!

It was a good call, changing the menu.  Even in quantity it is an easy meal to prepare and carry to the venue.  It is simple and filling, yet nourishing.  Many of the people who will share this meal are elderly.  Meat can difficult for them to chew, that age group does not want large portions and it is a menu that creates winners all the way around.  We will leave it to the ministerial association to nourish our souls.

People who depend on Public Assistance for their food dollars must rethink their menus because of costs or availability…if you hold an EBT card for WIC or SNAP you know this all too well.  If you use food commodities you are probably clever at adapting meals using what’s on hand.  Stretching food dollars and food budgets is no easy feat, especially if you are using Public Assistance. *That’s why this blog came into being.  We want to help any way we can.  We love hearing from our Members at foodstampscookingclub@gmail.com

Connie Baum

 

 

Food Stamps Cooking: SOUP DAY!

February 4th, 2016
This is perfect for National Soup Day!

This would be great for observing National  Soup Day! Some veg, broth, a bit of meat and it’s done! National Soup Day.

Happy National SOUP DAY!  When The Normanator and I learned that today is a special day, we all but cheered!  We LOVE soup and often joke that we would eat it for breakfast if it were available!

There are jillions of soup recipes.  This post is not about recipes; it is about creating something yummy with whatever you find in your kitchen.  And making a soup supper an experience.

If you aim for convenience (and who does not?) may I suggest that you use cans of veggies?  A can of corn, a can of green beans, a can of tomatoes, and if you are really feeling flush and well supplied, you could throw in some meat. Onions and celery make good additions to soup, too, as does cabbage!  *So do leftover vegetables that may be languishing in your refrigerator.  Cooked rice, barley or any other grain will “beef” up your soup…**Think quinoa, wheat berries, macaroni, lentils or beans.

Sometimes meat is unavailable.  Meat is spendy.  If you have a veggie soup and a cheese sandwich, you are fortunate.  If you are really lucky you might even have the fixings for a salad.  I am thinking Peas and Cheese salad…canned peas, whatever cheese you can grate or chop and some onion or pickle with a dab of mayo will really make your soup meal shine.

Another partner for soup could be a carrot salad and this is a great thing to get kids to eat their vegetables.  Finely grate some carrots, toss in some cranberries or raisins, a dab of mayo and make mounds of salad on shredded cabbage or lettuce leaves, using an ice cream scoop.

When I was a kid my mom would make soup by boiling veggies, draining the water, adding whatever veggies–taters, carrots, onions, celery, for example.  Then she would add milk or broth, depending what she had on hand.  She seasoned the food with salt and pepper and we enjoyed the result of her labor.

When I grew up and found the Food Network I learned that sauteing the onions, carrots, taters or whichever vegetable will be in the soup is a nifty trick for adding flavor.  You can use vegetable oil to keep things moist and then build your soup from there.

SIDEBAR:  The suggestion is made to saute the vegetables. This does not mean that if you do NOT saute them that the Kitchen Police will nab you.  Do what works for YOU in your kitchen!  END SIDEBAR.

Go survey your pantry shelves and your fridge.  Determine what is available.  Do you have foods that are green or yellow or orange or white?  Do you have tomatoes?  How about garlic, if your gang fancies it?  You might have onion powder or cumin or chili powder or some other flavor that could be added.  Taste your concoction, add a pinch of flavor and taste it again. Playing with your food in this way makes for full flavor!

After you have decided what you’ll put into your soup, put some effort into setting an inviting table.  Use mugs for the soup instead of bowls for a change.  If you have place mats, that will make a nice touch.  No mats?  How about paper towels or clean hand towels from your bathroom shelf?  Making a nice table, sharing a meal with your loved ones, engaging in meaningful tabletop conversation can shape your children’s lives in wonderful ways.  Little people love to decorate paper table cloths or paper napkins with crayons and art work…

Many people like crackers in their soup. Some people place a slice of bread in the bottom of their bowl and pour the soup over it. You can also use popped corn to top off any soup.  Kids think this is great fun.

Personally, I love to cook.  Not everybody likes to cook, has the time to cook or the  ingredients on hand to make soup or any other meal.  It’s quite possible you never learned to cook for whatever reasons.  Maybe you need a mentor.  Ask a neighbor or relative or friend to take you under their wing and show you the tips that make their kitchen turn out great food.  People love to help one another. Your local Action Center offers cooking classes, too.  In Southeast Nebraska there is no cost for these lessons.  For those of you who are in the Tecumseh, NE area you can call the office for information about the classes:  402 335 2134 and ask for Terri.

This little corner of the internet aims to help those who depend on Public Assistance for their food dollars and the Club House is always open for people who want to learn to cook.  You are welcome to contact us by emailing foodstampscookingclub@gmail.com.  Oh, how we love mail!

As you probably know, this blog is dedicated to helping people who use Public Assistance for their food dollars.  You may hold an EBT card for WIC or SNAP…you may be using goods from food commodities or a food pantry.  Maybe you attended a food drop or someone gifted you with some foodstuffs.  In any case, our purpose here is to help you stretch your food budget and let you know that someone cares about your situation, whatever it may be.

Happy National Soup Day, kids!  I hope this post has helped you.  Please consider yourself hugged.

Connie Baum 

PS:  Check out Carol’s blog!  She has a soup recipe you’ll love!  *Her blog is snazzier than this one, too! grin

Food Stamps Cooking: Holidays

November 24th, 2015

 

It's a pity you cannot SMELL this luscious soup!

It’s a pity you cannot SMELL this luscious soup!

When our guys come home for any visit they clamor for this soup! It is only cauliflower and onions but they fancy it is a gourmet offering!

It is a thick, flavorful broth that begs for crusty bread or crackers.  We usually have a green salad with it; sometimes it’s a fruit salad.

If cauliflower is not available you can substitute cabbage.  All I do is steam a head of cauliflower…if I were to use cabbage, I’d chop and steam that…and I saute a couple of large onions.  I work in batches to whirl the ingredients  in the food processor.  *You could use a blender, too.  The idea is to make a smooth, creamy soup.  It would be just as tasty if you simply combine the cooked vegetables without blending or processing.  You’ll have a thinner, soupier consistency but the flavor will be the same: GREAT!

To make it creamy I made a gravy (See the video if gravy is a mystery to you.).  I combined everything, added salt and pepper an stirred it.  When I tasted it, I felt that it needed “something” so I put some chicken stock into the mix.  *If you have bullion cubes you can use that with water.  It boosted the flavor and made it a bit thinner.  When I serve this I will sprinkle some parsley over the top of each bowl.  I am blessed to have fresh parsley but I would not hesitate to use dried herbs.

This takes some doing but it is EASY and very economical.  Often you’ll find onions at special prices.  The thing about soup is that when your family gathers for a meal the clean up is minimal.  That leaves more time for card playing, visiting, and looking through photo albums!

If you are a user of WIC or SNAP’s EBT cards you are likely interested to learn how to s t r e t c h those food dollars.  Maybe you have things from a food pantry, food drop or you get food commodities.  In any case, we are dedicated to serving those of you who use Public Assistance for your food dollars.  We only want to help.  We are not selling a thing.  If you want to become a Member you will receive a little series of cooking tips.

When this little  blog was created, Mother Connie was warned that users of Public Assistance would never find it.  Well, I’m here to tell you that users of Public Assistance are always looking for the best ways to help themselves.  I recently had a message from someone who felt she had benefited immensely from the ideas presented here.  This sort of feedback is what keeps Mother Connie searching for ways to keep on keeping on!

Happy Thanksgiving to you all!

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

Food Stamps Cooking: #HASH!

October 28th, 2015

I’m thinking these ingredients will make a dandy hash for our lunch!

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Whenever possible I like to cook once and eat twice (or more)!  Some time back I browned some ground beef; I labeled and dated it and popped it into the freezer.  Last night I moved it to the fridge to thaw.  I poked around the pantry and found a can of wax beans…thinking of color, I imagined a colorful lunch to delight The Normanator, who is a meat and potatoes kind of guy!

I will combine the famous trilogy: onions/carrots/celery with the beef.  I’ll peel and chop the potatoes. Nothing is easier than a one skillet meal!   A bit of salt and pepper and I’ll have a quick, easy, frugal main course.  The wax beans, heated in a saucepan, will round it out!  YUM.

When you are working *outside the home you arrive at mealtime, tired and hungry.  By combining these simple ingredients you can create a filling and nutritious offering for those you love quick as a wink.  You get bonus points if you can persuade the family to help peel carrots or taters; double bonus points if they will help with the chopping! grin

 

*This is just as true if you are working INSIDE your home, you stay at home mommies n daddies!

 

SIDEBAR: It is enormously helpful if you can spend some time on your day off or in an evening to pre-cut your veggies and keep them covered in water in the fridge.  That will cut down on your prep time when you are ready to cook. END SIDEBAR

If you have EBT cards from SNAP or WIC you are the people to whom we have devoted this corner of the internet.  Do you use  food pantry food?  Are you receiving food commodities or picking up goods from a food drop?  Any of you who depend on public assistance for your food dollars are the ones about whom we are concerned.  We hope to help you eat well and wisely and on a tight budget.

You are welcome to contact us at foodstampscookingclub@gmail.com.  The comment panel on this blog is closed.

Connie Baum

PS/We are excited to announce that there will be a Cooking Class at SENCA in Tecumseh, NE on November 4!  There is no cost but to save your place at the table you need to call 402 335 2134 and let Terri know you are planning to come learn about SALADS!

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

Food Stamps Cooking in the Clubhouse

October 23rd, 2015

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This is Nikki, a young mother who came to the Clubhouse to cook!  She copied Mother Connie’s favorite spaghetti sauce recipe so she can use some of the tomatoes she canned from her garden!

It was thrilling to have Nikki ask to come and cook with Mother Connie!  She had some end of the garden goodies; I had some pantry items.  We decided to make soup, talk about cooking and food and hang out together!  Her husband brought their children when it was time to eat and another family of four joined us for the party!

Before Nikki arrived I assembled a few items to incorporate into our soup:

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Not sure what Nikki would bring, I thought we could begin with the famous onion/carrot/celery threesome and these items.

I drizzled a bit of oil into a large pot and added the goodies to soften them and add savor to the soup…

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As these veggies sauteed I added a bit of salt and pepper.  When Nikki arrived, we added her eggplant, potatoes, more carrots, and some canned tomatoes.  We also used a spoonful or so of tomato paste and just a touch of sugar (to cut the tomato a tad).   We had LOTS of broth and we added a bit of water, and  some precooked quinoa.  There was frozen corn and frozen peas to add for flavor, nutrition and color. Nikki had dehydrated some kale so those flakes were sprinkled in to add color, flavor and nourishment.  Vegetable broth was added to give dimension to the flavor profile and add volume.  We talked about how we could have used cabbage or noodles or other vegetable combinations. We added some basil to the soup just before it was served. YUM YUM YUM

Since Nikki and her family are vegetarian we talked about all the ways there are to get complete protein.  She is well aware of how important optimum nutrition is and we swapped ideas about what to cook and how to make various dishes or adapt them.

We also made a ginormous salad (which of course we forgot to photograph!).  We began by shredding dark greens.  We added tender, sweet butter lettuce pieces we tore. Then we layered kidney beans, cranberries, quinoa, almond slivers, Napa cabbage, broccoli and tossed everything together.  Shame on Mother Connie for not capturing the beauty of the greens on camera!

We laid everything out on the table and served the food buffet style from the stove.  One of our little guests, Ava, who is 10, brought a loaf of soda bread to share THAT SHE HAD BAKED ALL BY HERSELF!  It was tasty and crusty and made a fine partner for the loaf of sourdough bread that Nikki brought to share!

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I think the littlest guests had fun:

IMG_20151021_185628550Jack, Eli, Ava and Lucy had the kitchen to themselves!

The afternoon and evening was more of a party than a cooking class!  It made my heart go pitter-patter.  I was as happy as a pig in mud! 

If you have garden goodies left you are no doubt fixing stir fry dishes, soups and canning or freezing things as you have the time. Maybe you use  food from a food pantry or you have food commodities.  If you have an EBT card from SNAP or WIC it’s likely you have created home made soups and such like.  Maybe you have played with the seasonings to suit your family’s fancy.  In any case this little corner of the internet is devoted to those of you who struggle mightily with  your food budget.  We hope to help you stretch the food dollars and eat as well and wisely as you possibly can.  If you have joined our ranks and are receiving the little series of cooking tips we offer, we dearly hope you find them helpful.

Our comment panel is closed but you are always invited to send your thoughts to foodstampscookingclub@gmail.com

Connie Baum

PS/ SENCA will be offering another cooking class in Tecumseh, Nebraska in November; details will be forthcoming.  There will be no cost but interested people can reserve a spot at the table by calling 402 335 2134.  Ask for Terri.

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind

Food Stamps Cooking: TOMATOES!

October 14th, 2015

 

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The Tomato Fairy has been very kind to us!

The tomato season is winding down…far too fast for this Nebraska girl.  Oh, how we love the plump, juicy beauties during tomato season!  We have been fortunate to be the recipients of  OPG…other people’s gardens.  We made short shrift of every tomato that crossed our threshold!

The lovelies you see here  were prepared very simply.  I washed them, dropped them into a pot of boiling water til the skins popped.  Then I peeled them carefully and quartered them.  The juice just RAN!  After they were snuggled in the bowl I sprinkled some basil over the whole bunch.

SIDEBAR: Dry basil will work just fine if that’s what you have.  I was fortunate to have frozen basil, which is essentially fresh.  Fresh herbs add a brightness that enhances the flavor of the tomatoes.  Whenever you have freshly grown basil, simply put some in each cup of an ice cube tray, add a touch of water to each cup and freeze as if they were simply ice cubes.  When you need a touch of brightness for your spaghetti sauce or other dishes, simply pull out what you need and use as if it were freshly cut!  END SIDEBAR.

These tomatoes were salted a wee bit, peppered liberally, and just a ‘scosh’ of sugar got sprinkled over  the whole works.  ‘Scosh’ is a technical cooking term my dad made up.  It means ‘just a little bit’…grin.  I also dribbled a teeny tiny bit of olive oil over the tomatoes so they’d be more ‘dressed’…can’t serve naked tomatoes, after all.  giggle.

If you have canned whole tomatoes, which can be found in food pantry bundles or food commodities you can season those just as I have described.  Tomatoes is one of those foods that helps keep the food budget intact because tomatoes can be used in a variety of ways.

Do you have an EBT card for WIC or SNAP?  Do you find yourselves living on a dime?  Are you watching your food dollars like a hawk because you receive public assistance?  Or, maybe you just enjoy the ‘game’ of being frugal.  In any case, this little piece of the internet is dedicated to those of you who may not be gourmet cooks but you are feeding your family on a shoestring budget.  We GET it.  We want to help.

If you have signed up to be a Member of this bunch, we welcome you warmly to the Club House.  If you are receiving the little cooking tips we send along we hope you find them helpful.  We love hearing from our members at foodstampscookingclub@gmail.com.

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

 

 

Food Stamps Cooking Club: DESSERT!

September 26th, 2015

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Who doesn’t love dessert?

The Cooking Class at SENCA in Tecumseh, NE featured desserts that contribute to good health and in the interest of Quality Assurance, we HAD to do our fair share of taste testing.  *I know.  You must feel terribly sorry for us.  grin

Kathy made a Weight Watchers delight.  She used frozen fruit she had thawed and drained (ANY fruit would do).  She sprinkled a packet of gelatin (ANY flavor would do) and stirred in a few spoonfuls of low fat cottage cheese.  (ANY cottage cheese would do.)  She stirred it all together and added a few spoonfuls of whipped topping.  It got all fluffy and pretty and we spooned some out to taste.  Mmmmm!  Winner!  Winner!  DESSERT FOR DINNER!

Terri pleased our palettes with an apple pie.  This one had a twist; there was a mixture of flour, brown sugar, cinnamon and oatmeal flakes where most diners would expect crust!  It was still warm from the oven when it arrived to our table.  There was swooning and ooohing and aaahing all around as we marveled at how satisfying her dessert was!

Mother Connie’s contribution was a simple collection of berries…I used fresh raspberries, blackberries, and strawberries. (Any combination would do!)  I had cut them and sprinkled a dab of sugar over them and let them hang out in the fridge to get all juicy and delish.  While they chilled, I warmed some honey very gently on the stove and to that I added some sticks of cinnamon and a few shakes of ground cinnamon.  Pouring warm honey over cold berries is a good duet for your taste buds!

There was a good bit of discussion about people making low cost, high nutrition meals and desserts.  Everyone shared helpful ideas about shopping tips, family favorites and ways of re-imagining the recipes that were shared.

The next cooking class will be held prior to Turkey Day and since everyone is interested in saving time AND money, we’ll be making freezer meals once again.

Are you a user of SNAP or WIC funds with an EBT card?  Do you get food commodities?  Have you visited a food pantry or food bank?  Maybe you are just frugal by nature.  Perhaps you love to cook; you may even hate to cook.  In any case, this little piece of the internet is devoted to helping those of you who use public assistance for your food dollars.  We are here for you, supporting  you and caring about you.

We are tickled pink and blue and doing the Happy Dance because of all the new Members who have signed up for our little series of cooking tips.  You are welcome to share you ideas with us by sending an email to foodstampscookingclub@gmail.com  *We are just like little kids when we get MAIL!

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

Food Stamps Cooking Club: $aving $

September 23rd, 2015
If you barely have 2 pennies to rub together, eating out is not much of an option. That's Mother Connie's 2 cents' worth...

If you barely have 2 pennies to rub together, cooking at home is a fabulous option. That’s    Mother Connie’s 2 cents’ worth…

Since this little portion of the internet is devoted to helping those who use an EBT card for SNAP or WIC it seems prudent to come up with low cost ideas to get everyone fed who comes to your table. *If you have more money than the other richest person in your town this might be of interest, too.

Personally I love to cook.  Not everyone shares my passion so maybe I’ll have a notion or two that might be helpful.  As you know, there is nothing to buy here; just ideas to help s t r e t c h your food dollars.

Today I’m thinking about fall menus.  There is a spaghetti squash on our table, awaiting some TLC.  I have big plans for that one:  I’ll make up some spaghetti sauce and bake the squash.  I’ll scoop out the strings that resemble regular pasta and hope I can find some crusts of bread in the freezer to toast for garlic bread. YUM.  Quick!  Cheap!  Easy!  How can it get any better than that?

BTW, jar sauce works the same way.  Especially if you are not into making sauce and/or you have a jar or can of sauce from the food bank, food pantry or food commodities.

You can dress anything up to please your family’s palettes.  Add some oregano to your canned or jarred sauce.  Sprinkle Parmesan cheese over the whole works, or stir some in to thicken that sauce.  Or forget Parmesan altogether.  It’s your call.  *Do you feel as if you have more control now?  grin

If you are short on pasta and long on Zucchini (It happens often this time of year!) here is a nifty trick:  peel a zucchini squash and then peel off strips of the squash…the strips will resemble pasta.  Continue to “peel” until you have a good sized pile of “pasta”…no need to cook this but you can drop it into a pot of boiling water just to heat it through.  Drain it well and pour the sauce over the veg just as if it were real noodles.  It is a delightful change of pace and if you have someone in your gang who is sensitive to gluten they will be forever grateful you cared to make this dish!

I am very fond of cauliflower.  I plan to tear the head that sits in the crisper into florets.  I’ll scatter them over a baking pan and drizzle the whole business with oil. *I prefer olive or coconut oil but you have your own fave, so feel free to use what you like.

These darlings will go into a very hot oven (400*, depending on the oven and how it heats-or doesn’t) and they will get all tender and sweet and charred.  Roasted vegetables have way more flavor than veggies boiled or steamed or sauteed.  I’ll put a sprinky-dink of salt and pepper over the finished product and it will be fit for royalty!

I do the same thing with broccoli.  Sometimes I roast the pair of veggies together in the same pan.  I have even been known to shake some Parmesan cheese over the whole deal before it makes it to the table. DIVINE, I tell ya!

At the risk of changing the subject too quickly I want to mention the Cooking Class we’ll be having at SENCA in Tecumseh, NE on Friday, September 25.  *SENCA is South East Nebraska Community Action.  It is all about helping people, changing lives.  There is a Cooking Class there four times a year and it will be WAY fun!  Someone will talk about the Weight Watchers program and I get to help with dessert!  *I’ll share that dessert with all of you very soon.  Not everybody will be able to attend the class in person, after all.

If YOU are interested in coming to this class you need to know that there is NO COST for the class but you must save your place at the table by phoning 402 335 2134 and asking for Terri.

The Club is constantly welcoming new ‘members’…we are happy to have all of you here and hope the little series of cooking tips will be helpful to you. We care deeply about people, even more than food!  Grin

Connie Baum

The FTC wants you to know there might be 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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

 

 

Food Stamps Cooking Club: HELP!

July 25th, 2015

Mother Connie suffers greatly these days from GUILT.  There is so much going on in life and times here that it’s easy to get caught up and squeeze out even the things that are important to consider and share.  Each of YOU is important to me and I have not shown that by failing to post fresh information often enough.  I’m truly sorry.

I found a piece I want to share with anyone who uses Public Assistance.  It is helpful, insightful, and full of tips and ideas for people who hold EBT cards for SNAP or WIC.  I hope you will enjoy and appreciate the content as much as I did.

Please visit this site: http://eatocracy.cnn.com/2013/11/13/how-to-feed-your-family-from-a-food-bank/

It’s not been written this week but it does contain useful information about feeding a family from a food bank.

Look for more regularly posts after August 1, when a huge project  will end and the blog can again be a focus.

By the way, nobody here profits if you click on the link above.  Nothing to buy here.  No fancy apps.  Just a helping hand when it comes to feeding your family as low cost as can be! We love your feedback; use our email: foodstampscookingclub@gmail.com . Thank you!

Connie Baum

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

 

Food Stamps Cooking Club: These Can’t Be Leftovers!

June 26th, 2015

IMG_20150626_113035736This does not LOOK like a pot of leftovers and it did not taste “left over” either!

Do you remember the spinach dish I prepared yesterday?  It was so delicious!  I dumped the meat we did not eat in with the spinach and put it away in the refrigerator.  It sat there all night, marrying all the flavors and getting even yummier.

For lunch today I sauteed carrots, onions and celery in a bit of coconut oil.  While they cooked I poured in a drizzle of beef broth so that would help finish cooking them.  While all this was warming gently, I heated the pot of creamed spinach and ground beef very slowly.  *I did NOT want it to scorch!

When the veggies were tender I added them to the pot which now became the soup pot!  The fragrance wafted through the house and coaxed The Normanator to the kitchen just to see what was cooking!

Since there were more ingredients today it needed more liquid.  I stirred some corn starch with a little water and poured that into the soup pot.  I added a bit more milk till I liked the consistency and I taste tested for quality assurance.  wink/wink

One more thing went in: about 2 cups of sliced mushrooms!  You can see what a pretty dish this made.  The bright green of the spinach, the sunny-ness of the carrots, and the milky liquid was cheerful and inviting!

We enjoyed soup plates full of this goodness and for dessert we had a small dish of strawberries.  We did not carry on scintillating conversation; we were enjoying our gourmet goodness!

Part of the reason this meal was so satisfying is that fresh ingredients were used.  During the summer months, fresh food is more readily available and here’s hoping you have as much fresh food as you need.  If you have enough to share, that’s even better.

Are you a user of an EBT card for WIC or SNAP?  Do you get food from a food pantry or a food bank?  Maybe you get food commodities.  It could be that you just enjoy being frugal or just getting by because you are living on a dime.  In any case, this little corner of the internet is meant for users of Public Assistance.  We dearly hope you find the information we offer you to be useful.

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 Connie Baum

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