Posts Tagged ‘food ideas’

Surprise Discovery?

December 10th, 2008

Since necessity is the mother of invention, we might wonder how many necessities brought about the invention of new recipes…Our kitchen was the scene of an ‘invention’ of a recipe that was new to me.

We had settled on a chocolate cereal for our breakfast.  You can buy a hot cereal like that, and I have found it at Tecumseh Central Market, but we did not have that product on our pantry shelf.  I had combined a mostly empty package of wheat cereal with a nearly empty package of rice cereal, so I thought I’d give that combo a new twist:  I added a couple of tablespoons full of the Chocolate Magic Mix I shared with you that makes cocoa or pudding.  I prepared the cereal according to the instructions on their package, adding the mix and a smidgeon more water than the recipe required. 

For those of you who do not know how much a smidgeon is, I can tell you that it’s not much.

Well, when we put our toes under the breakfast table, we had a winner!  We filled our tummies with something to give us a great start to a cold, sunshiney winter day and we are off to the races!

The whole episode reminded me of a landlady we had once who always managed to morph leftover oatmeal into the yummiest cookies in town! 

I hope necessity can inspire YOU to be creative and I hope you’ll appreciate the recipe I have listed here for you.  Out of the necessity to use the last of the Thanksgiving turkey, this is my discovery:


1# lean turkey (you can use ground turkey or leftover cooked, chopped turkey or chicken)

2 or 3 buds of garlic, finely chopped

1/3 yellow onion, chopped (Don’t stress over what kind or how much; you know what your family likes!)

1 rib celery, finely chopped

2 tablespoon dried parsley

1 teaspoon dried oregano

salt and pepper to taste

1 egg, slightly beaten

1/2 cup dry oat flakes

1 1/4 teaspoon dry mustard (Prepared mustard would do, as well)

Heat a large skillet with a small amount of oil.  When the oil is hot you are ready to put the patties into the pan.

While the skillet heats, mix all the ingredients and form into patties.  Turn after they have browned on one side.  Watch them closely so they do not get too brown. 

A nice variation of this recipe would be to form the mixture into BALLS and bake in a 350 degree oven until brown.  These could be scattered over a platter of pasta and served with your favorite spaghetti sauce and a garnish of Parmesan cheese. Is your mouth watering?

Serve this nutritious protein with your family’s favorite vegetable and a large green salad or coleslaw.  They will be way too full to ask for dessert!

Be sure to visit our sponsors and our partners for more ideas about food, food prep and food budgets.  Their messages appear on this page.  And do remember my best friends forever, Leanne Ely and Kristen Suzanne!

Connie Baum

Are YOU Signed Up Yet?

December 2nd, 2008

 Everyone needs something to which they look forward.  It may be an humble trip to the grocery store to pick up menu items for Sunday dinner or it may be a grand shopping expedition to gather the necessities for baking goodies meant for holiday gifts.  In any case, there is a sense of expectation and excitement!

  We have that sense of excitement here in the Club House!  We are anticipating the first of a series of cooking classes beginning this very week!  Each session has been planned and named and the handouts are in little folders, ready for the students.

  We have limited the number of attendees for each class to three for a couple of reasons:  First, we want to make sure everyone gets the proper attention they deserve for taking the time to pop by and participate in the fun and learning.  Second, this little kitchen only has room for dishes in place settings of 4; all that did not fit into the cabinets waits patiently in storage while we manifest a larger home!

  The Food Stamps Cooking Club’s first session will be something akin to a coffee klatch, where we will get acquainted and we can understand what the level of understanding is regarding culinary skills.  We will discuss stocking the pantry, the fridge, and the freezer.  The students will quickly discern that this kitchen is no fancy, tricked out, ultra-super test kitchen.  It is simply the heart of our home that we wish to open, along with our hearts, to people who may benefit from our experience and caring.


Cooking Tip:

 When choosing items to put into your shopping cart, consider the value of store brands.  If the name brand is comparable in size and content, the store brand is likely to be the better bargain for your buck.  In my own experience, I have learned that the store brand is preferable in quality and price.  Locally, we have an affiliate for Shurfine Foods and I appreciate that I can save money by shopping locally, at Tecumseh Central Market, and save real cash on my food budget.  If we don’t buy locally, we have to drive a ways to shop and that would cost time as well as money.


Here is a low cost and healthy salad recipe you may want to add to your collection.  If your family enjoys beans as much as we do, this will disappear quickly.  It comes from Emily Tarbell.


1 – 15 oz can Garbanzo beans, rinsed and drained

1/2 – 15 oz can black beans, rinsed and drained

2 tomatoes, chopped (seed if you like)

2/3 cup chopped onion

1/4 teaspoon garlic powder

3 tablespoon olive oil

2 tablespoons lemon juice

1/8 to 1/2 cup parsley, chopped

Combine all and mix well.  Chill 15 – 30 minutes before serving.  Serves 4.

There are more food ideas for the heart of YOUR home to be found here: Saving Dinner and Lancaster County

If you have not already done so, you will want to visit the Food Stamps Cooking Club  to leave your email address in order to get the information and money-saving report that has been prepared for you.

Connie Baum