Posts Tagged ‘kitchen’

Food Stamps Cooking Club is Making GRAVY!

January 10th, 2014

If you were blessed with a food bundle at holiday time, you may have found a packet of gravy mix in your bag of goods.  I’m happy for you if you did, but I’d be more thrilled if you learned how EASY it is to prepare gravy.  AND HOW CHEAP IT IS!

A packet of gravy mix runs around $1.29.  For only a few cents you can have gravy in jig time.  You can make as much or as little as you need.  You can use broth, milk or water to make it.  Milk makes good gravy to go over biscuits; it goes well with fried chicken, too!  If you use broth or water with your meat drippings you’ll have a fine, dark gravy that goes well over mashed potatoes,  with roast beef or pork.  Either type of gravy makes a great addition to soups with leftover goodies from meals that were not completely devoured at first blush!

Thickener for gravy can be flour, cornstarch, or arrowroot.  USE WHAT YOU HAVE ON HAND.  When gravy is made with flour, leftover gravy can be reheated without being lumpy if you warm it slowly.  If it’s made with cornstarch it will be  thicker but will still reheat nicely if the temp is kept lower.  It will require your attention to keep it from getting too hot too fast…

 

Some time ago Mother Connie made this little video.  I hope you find it helpful:

 

You could be one who just loves to be frugal.  You and yours might be living on a dime.  It’s possible you are an EBT cardholder for WIC or SNAP.  Maybe you have things from a food pantry.  You might be consuming  food commodities.  Without a doubt, you probably watch your food budget like a hawk.  Those who are on public assistance for their food dollars know that learning to cook will save them lots of money over the long haul.  We dearly hope to help you in that regard.

Our number of Members is climbing!  We have YOU to thank for that!  We love the things you put on our comment panel and we adore your email messages at foodstampscookingclub@gmail.com   Thank you SO MUCH.

Please remember that you are dearly loved and cherished.

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.

Food Stamps Cooking Club: French Toast!

January 8th, 2014

WordPress will not load the gorgeous image of the finished product!

If you plan ahead, you can delight the people who put their toes under your table with a “fancy schmancy” meal, even if you are just learning to cook!

French Toast is fun, filling and fabulous.  It is easy to make, pretty to serve, and it is satisfying in the way of comfort food..

Mother Connie put several slices of bread into a 8 X 8″ casserole dish and covered the bread with a mixture of 2 beaten eggs and some milk–enough to cover the bread.  It went into the fridge to hang out til morning.

*There is a great image of these slices, soaking.  Alas, it won’t load!  argh

You can use a lightly greased skillet or a griddle, depending on what you own and how many mouths you’ll be feeding.  We use a griddle, with the temp set at 350*- but when I turn on the griddle I also set the oven to 2oo*.

The bread soaks up the milk and egg mixture.  I place each slice on the very lightly greased griddle and let it brown nicely before I turn it.  When each slice is browned on both sides and removed from the griddle, it goes onto an oven safe platter or casserole dish.  These freshly done slices get to lounge in the oven for about 8 to 10 minutes.  This allows a nice crust to form and make them crisp.  **This is how it’s done in high end eateries!

When it comes out of the oven, you can dress it up with a very light sprinkle of powdered sugar.  I use my flour sifter.

We like to top our French Toast with honey or home made syrup.  Sometimes we put a few berries on the top or maybe a slice or two of peaches.  Our favorite bread to use is Lithuanian Sourdough Rye because it is a heavy bread but any bread will do.

Here’s how to make the syrup.  Once you make this you will never buy commercial syrup again.

The image of the syrup in the cutest pitcher ever will NOT load!  *argh!

Home Made Syrup

Into a heavy saucepan put

2 cups sugar

2 cups water

dash salt

Bring this to a rolling boil and make sure all the sugar is dissolved.  Remove from the heat and add 2 – 3 teaspoons maple flavoring.  Pour the syrup into a pitcher or bowl with a serving spoon.  Pour any leftover syrup into a jar.  I store syrup in the kitchen cabinet.

Those of you who have been Members here for awhile know full well that this corner of cyberspace is devoted to users of public assistance for their food budgets.  If you are a holder of an EBT card for SNAP or WIC, we hope you are getting helpful information here.  Maybe you are living on a dime or you just make a game out of being frugal.  You might frequent your food pantry or you might be using food commodities.  Whatever your situation, and especially if you are just learning to cook, we are so proud to have you in the House!

When we read the emails that pour in; when we read the love you leave on the comment panel, it’s patently obvious there is a need for the service we hope to provide.

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.

PS/Do take a moment, when you can, to cruise over to Creative Savv and CT On a Budget.  They have such great info for saving $$$.  And their images DO load…sigh..

 

 

Food Stamps Cooking Club’s Class Is All Souped UP!

January 7th, 2014

Cooking Class Home Imp Kay 038Soup’s ON!

It seems as if most of the United States is in the deep freeze!  What could be more warming than a bowl of hot soup on a frigid day?  We have a wonderful soup to share with you.  There is a wee bit of a story to go with it:

When I was a little girl my mother used to make what she called “Our Favorite Vegetable Soup” and I loved it so. I think of it as a comfort food. She made it quite often and as I grew up and took up in my own kitchen, I made it as often as she did.  It really WAS our favorite soup!

Mom came to live with us as her health began to fail and one day I came home from work to discover that she had “commandeered” our kitchen to delight us with steaming bowls of this luscious comfort food!  It was the very last meal she ever prepared.

It might become YOUR favorite soup, too.  It’s super easy and quick to make and you can vary it to suit YOUR fancy.

Our Favorite Vegetable Soup

To begin:

1 small onion, chopped

2 or 3 ribs of celery, chopped

3 or 4 carrots, chopped

Saute in a bit of vegetable oil.  Salt and pepper.  Cook until tender but firm.

Cooking Class Home Imp Kay 008Veggies saute very quickly over medium high heat.

Continue by putting into a soup pot: 1/2 package of macaroni *I prefer gluten free but YOU use what YOU like.

Cooking Class Home Imp Kay 013This is how Mother Connie stores her pasta; here it has been freshly removed from the freezer!

Put the sauteed veg into the soup pot with the macaroni and  4   cups of chicken broth, if you have it.  *Use water if you don’t have broth.

Cook this combo on medium heat until the macaroni is tender,stirring occasionally.

When the macaroni is cooked BUT NOT MUSHY, add 3 – 4 cups of milk and heat thoroughly.

If you like a thin soup, this is IT.  If you like a thick soup, sprinkle some instant mashed potatoes (or leftover mashed spuds) into the pot until it is the consistency you and your family like best.

Taste test to see if you need more seasonings.  This can take a good bit of salt, especially if you add potatoes.  This soup is lovely when served  with a dark bread or green salad-or both.

This will make 6 – 8 servings.  I always hope to have leftover soup so I can freeze it for an easy meal another time.

Those of you who have been Members for awhile know that we cater to users of WIC or SNAP and are EBT  card holders.  We also hope to help users of food pantries, food commodities; anyone who uses public assistance for their food budgets.  A good number of you are living on a dime.  Many people have not learned to cook.  We hope this little Offline Cooking Class will help those who are interested to know how to prepare simple meals on a tight budget and still maintain nourishing foods will get the help needed to really make their way around the kitchen.

You have no doubt noticed there is no loud voice, begging you to BUY stuff.  *Are you relieved?

You are welcome to share our information on Facebook or with those who sit in your circle.  Lots of people need help these days; together we could make a real difference in the world!

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.

Food Stamps Cooking Club Is Egging You On!

January 6th, 2014

deviled eggs for class 006A platter with Deviled Eggs will appeal to guests and the little gems will disappear quickly!

There are many ways to prepare Deviled Eggs.  Mother Connie uses no recipe for this; it’s a matter of adding ingredients and tasting.  Here is how we got from well cooked eggs to this group of pretties:

deviled eggs for class 002

1.  Slice each egg lengthwise and gently remove the yolks from the whites.  Place the yolks into a shallow bowl and set the whites aside on a plate.

2.  Mash the yolks with a fork.  Add some prepared mustard. ***Dry mustard powder can be used, if you have that; most households have the prepared type.  Using your fork, combine the mustard with the yolks.

3.  Drizzle a little vinegar-any type will do-and continue to combine the ingredients, using the fork.  You could even use sweet pickle JUICE if you have that on your shelf.

4.  *IF you have pickle relish, add some until you like the look and consistency of the mixture.  If you do not have pickle relish, no worries.

5.  Using a clean spoon, do a “Q.A.” (quality assurance) test.  Does it need more mustard?  Is it sweet enough?  Do you need to add a pinch of salt to make it taste the way you want?

6.  Sprinkle a TAD of sugar over the mixture and incorporate all the ingredients.  When you are satisfied that it has just the right amount of pizzazz, you are ready to stuff the whites, using the tip of a spoon. *I’ve heard some say they use a melon baller…sounds like a good idea to me!

7.  When you arrange these little delights over a bed of lettuce they will be irresistible to your  guests; if you take them to a covered dish meal, they will be the stars of the show!

**Variations:  You might prefer to use mayo in place of mustard for a milder flavor.  You might like to add celery seeds to your mixture.  Some people use very finely chopped onion and/or celery.  This is all well and good; but Mother Connie is all about saving TIME.  It is common to dress up the finished eggs by sprinkling paprika over them.  That is IF you have paprika on your spice shelf…

Deviled eggs make a great project for experimentation and kids love to help to make them.  By playing with the flavors you will create your own signature combination!    YOU might become known for YOUR signature dish!

This little corner of cyberspace is dedicated to those who use public assistance for their food budgets.  Do you have an EBT for WIC or SNAP?  Are you dependent on food commodities or food pantries or the food bank?  Maybe you just enjoy being frugal.  It could be that you are living on a dime… Maybe you love to cook; perhaps you hate to cook.  In any case, we hope to help you navigate your way around the kitchen.  We have learned more from YOU MEMBERS than you could guess, so we hope you will leave some of your wisdom and love on the comment panel and in our Inbox at   foodstampscookingclub!gmail.com

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.

Processing Tomatoes at Food Stamps Cooking Club

September 9th, 2013
These beauties awaited us when we returned from breakfast one recent summer morning.  The Tomato Fairy had landed right on our picnic table!

These beauties awaited us when we returned from breakfast one recent summer morning. The Tomato Fairy had landed right on our picnic table!

When you are given such a wonderful gift, there’s nothing to do but shift into high gear!  We did that!  We turned these flats full of yummy goodness into these delights:

We got 8 quarts from these; we already had 6; over the weekend we canned 8 more quarts.  The Normanator and I make quite the duo!

We got 8 quarts from these; we already had 6; over the weekend we canned 8 more quarts. The Normanator and Mother Connie make quite the working duo!

Canning tomatoes is not particularly hard work.  It’s sorta messy but that’s what soap and water is for.  We just grabbed cleaning rags and scouring powder and the stove looked good as ever when we finished!

We cut out the stem portion and made a slice in the bottom of each tomato.  They were dipped into boiling water until the skin split.  As they were held under cold water that skin peeled off easily!  The skinned tomatoes went into a large heavy kettle to simmer until there was foam at the top.  That was skimmed off and discarded.  We used a potato masher to crush every tomato.  We were using juicy tomatoes and Romas, which are more firm and not as juicy, so we crushed the whole lot of them.

There was a system that worked well for us:  While we worked to cut and skin these babies, the oven was working full time.  We had a jelly roll pan with water, each pan holding 6 jars filled with an inch or so of water.  These, along with the canning lids, hung out in the oven as we worked.

When it came time to fill the jars, The Normanator skillfully put dipper after dipper into the each jar.  As soon as it was full, I was in charge of adding the salt, topping it off with the lid and securing the ring.  Each jar took its place on a towel on the kitchen table as we listened for the “CLICK!” of the lid, making the sound that it had sealed.

There was only one jar that did not seal.  It was morphed into a lovely spaghetti sauce when I poured it into a heavy skillet, added lots of oregano, basil, pepper, and a “blub” of red wine.

SIDEBAR:  No vino?  You can use 1/2 cup of any ole vinegar + 1 or 2 tablespoons of sugar.  Taste test as you go.  *The sugar diminishes the too-tomatoey  flavor of the sauce.  **That’s the purpose of the wine.  END SIDEBAR

Our benefactor told us they have put up over 100 quarts of tomatoes and salsa for the winter!  We are going to have some major good eats at our house this winter, thanks to the Tomato Fairy!  I have a feeling there will be a chili feed or two on the social calendar!

Are you living on a dime?  Do you LOVE to cook?  Do you HATE to cook?  Are you holding an EBT card from SNAP or WIC?  Maybe you have goods from food commodities, a food bank or food drop.  It could be that you just groove on the challenge of stretching your food budgets until you hear George Washington creak…If you are using any form of public assistance, we hope to be of service to you.  You seem to be passing the word, because the membership has SOARED lately.  Maybe that little list of cooking tips is helpful for you.

You most likely have ideas that will help others.  We would love to hear whatever you have to say.  Our most popular  place for ideas is  either on the comment panel or you could send an email to us at foodstampscookingclub@gmail.com.

Above all, please remember that YOU do matter and we love you with no reservation or judgement.  We only want to help.

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.

Spinach – Tater Cups at Food Stamps Cooking Club

August 26th, 2013
Not only are these cute and easy to make, they are quickly created AND they are CHEAP!

Not only are these cute and easy to make, they are quickly created AND they are CHEAP!  Besides that, they are so delicious and nutritious!

Mother Connie is a fan of “Kitchen Daily“- partly because they offer quotes that make me smile.  They also have tremendously tasty recipes and I want to share one of those with you.  It seems that Kitchen Daily got this recipe from “May I Have That Recipe”…there is so much information on the web it is mind boggling!

Spinach Potato Nest Bites

From Kitchen Daily and May I Have That Recipe

4 large Yukon Gold potatoes **Guess what?  You are allowed to use whatever potatoes live in your kitchen!
1 tsp salt
½ tsp black pepper
2 ½ tsp garlic powder
2 ½ tsp onion powder
4 tsp vegetable oil
cooking spray **No spray?  No worries; just use veg oil in each cup
4 cup frozen spinach thawed (4 cups frozen yields 2 cups cooked)
SIDEBAR:  Frozen spinach is my ultimate convenience food!  If you only have canned spinach, though, GO FOR IT.  If you have fresh, use that and rejoice!  END SIDEBAR.
4 Tbsp extra virgin olive oil
4 large eggs

 

  1. Preheat oven at 400F
  2. Grate the potatoes, add ½ tsp of salt, mix well and let them sit in a colander with a bowl under it for 20 minutes.
  3. In a large skillet, saute spinach in olive oil. Season with 2 tsp garlic powder, 2 tsp onion powder and ½ tsp salt. Cook until most of the water had evaporated, 6-8 minutes. Set aside.
  4. Squeeze as much water out of the grated potatoes as you can. Season with ½ tsp garlic powder, ½ tsp. onion powder, ½ tsp pepper. Add 4 tsp vegetable oil and mix well.
  5. Generously spray a 12 muffin tin pan with cooking spray.
  6. Arrange grated potatoes into each muffin cup, pressing against the bottom and up the sides.
  7. Bake in the oven for 15 minutes or until they start to brown slightly . Remove from the oven and set aside.
  8. In a medium size bowl, beat eggs, add a pinch of salt and spinach and mix until well combined.
  9. Evenly spoon spinach in each potato nest.
  10. Bake for 10 minutes or until egg is cooked.
  11. Remove from the oven and let them cool slightly.
  12. Carefully unmold each potato nest using a butter knife around the edges of the nest.
  13. Makes 12 potato nests

This will be a satisfying side dish; it’s filling and nutritious.  These go together very quickly and little people will LOVE helping!

Food Stamps Cooking Club is dedicated to assisting and supporting people who use public assistance for their food budgets.  There is no judgement or criticism here.  We only want to be of service and offer value to  our Members.  If you join our ranks, you will receive a little series of cooking tips and our undying devotion!

Do you find yourself living on a dime?  Are you linked up to other users of SNAP or WIC or people who have EBT cards for one or the other or both programs?  Maybe you just like the challenge of making your food dollars  s t r e t c h   as far as possible.  Do you receive help from a food bank, food pantry, food commodities or food drop?  YOU are the folks we hope to target.  There is nothing to buy, there is no heavy lifting.  We do hope you’ll leave some love on the comment panel, though.  No pressure there…

The plans for the offline Cooking Class are in the works.  After consulting with some of our Members, it became apparent that we need to stick to basics.  Please stay tuned…and do remember 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.

 

Beans n Rice; Rice n Beans: Food Stamps Cooking Club

July 31st, 2013

Beans n rice are standard fare for folks on slim food budgets. Here is an interesting take on beans and rice. It’s a summery version…

People who depend on public assistance for their food dollars are all too familiar with the ‘beans n rice/rice n beans’ menu.  As Congressman DeFazio recently learned -the hard way- beans and rice ARE affordable when all you have is an EBT card for SNAP or WIC or you are living on a dime and the end of the month means you are painfully low on grocery money!

Today we have an idea that freshens that concept.  Even though the end of July is upon us, the possibility exists that you have red beans in the house.

SIDEBAR: *Guess what?  It doesn’t MATTER what color they are!  We used garbanzo beans in our taco salad the other day and nobody died.  END SIDEBAR.

So here’s the thing:  I found a yummy sounding summery salad recipe that looks to me as if it’s a gourmet, high end, chi-chi/poo poo dish.  I studied the list of ingredients and thought how I would fit it into the budget and kitchen of the Club House.  I came up with this and I hope you’ll try it.  My mouth is watering and I just finished a hearty breakfast!

Green Beans*Red Rice*Almond Salad

May be served warm or chilled

1  cup cooked rice

1  1/4  cups water

2 pounds fresh green beans, aka ‘haricot verts’ – washed and trimmed  *OK to use 2 cans if that’s what you have from food commodities; the Kitchen Kops will never know.

3  tablespoons vegetable oil

3  tablespoons lemon juice  *No fresh?  Use bottled.  You have Mother Connie’s blessing.

1  tablespoon cider vinegar  *Or whatever is on your shelf.

1  teaspoon sea salt  *Whatever you use at the stove will be fine.

2/3  cup finely chopped almonds, toasted.  *Walnuts, pecans, peanuts- the Food Police truly won’t mind if you use any of these if you are out of almonds!

METHOD:

Combine the rice and water in a saucepan.  Bring to a boil,  then lower the heat until the liquid is barely bubbly.  Cover and allow it to cook  on low for 20 minutes.  Remove from the heat to allow the rice to rest for 5 minutes.  *SHEESH!  Even rice needs a nap in the summertime!!  Fluff the rice, using a fork. You can serve this dish warm or cold so if you plan to serve it warm, cover the rice so as to keep in warm while it waits in the wings.  If you plan to have a cold salad you can allow the rice to  cool to room temp and pop it into the refrigerator til serving time.

Steam the beans, covered tightly, over medium heat for about 8 minutes or until tender and bright green – before they overcook and become brown.

Whisk the oil, lemon juice, vinegar and salt in a large salad bowl.  Add the cooked beans and carefully stir in the dressing to coat. Taste to see what seasonings need to be adjusted and then add the toasted nuts.

This will feed 6 hungry mouths and make for happy tummies!

***If you have not toasted nuts, this will be a wonderful discovery for you.  Simply use a small, dry skillet.  Put the nuts in over medium-low heat, shaking the skillet to keep the nuts moving.  When they are slightly browned and fragrant you will know they are ready to use.  It’s important to avoid scorching.  Cool the nuts before you put them into your dish.  Toasting the nuts really brings out the flavor and improves the texture of your dish.

You are welcome.  I hope this will find its way to your family’s table.

It occurred to me that this salad would pair well with tuna sandwiches and maybe a piece of fresh summer fruit for dessert.  The peaches are in now and utterly glorious.

We are very excited to welcome new Members to the Food Stamps Cooking Club again today!  It is gratifying to think we may be helping you with the never ending quest for keeping body and soul together, despite the use of public assistance to make it happen!  We truly care about your issues around getting and preparing good nutrition for you and yours.  But that’s only because we love you!

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.

Lettuce Discuss Salad at Food Stamps Cooking Club

July 26th, 2013

Fresh, crisp lettuce is the star of many summery salads that make for low cost, easily assembled meals!

In the heat of the summer, most of us prefer not to heat up the kitchen with meal prep.  That is good news for those of us who are salad lovers; we can eat all the lettuce we can hold and fill our tummies with great nutrition.

There are a number of varieties of lettuce: iceberg, which is a member of the opium family and offers little nutrition; butter, one of the most tender types but is kinda spendy; leaf lettuce, which is shown above and quite versatile; Romaine, which is my personal fave because it holds up well if we don’t use the whole thing at the first cutting.  Romaine keeps well if properly stored in the refrigerator.

On Mother Connie’s most recent trip to the grocery, there was a lovely display of leaf lettuce.  It was dark, crisp and ready to cut into a salad bowl!

The Normanator fancies I am Queen of Salads so here’s what I put together to please his palate:

1/2  red onion, chopped fine

1  ripe tomato, chopped

1/4  red pepper, sliced and chopped

1  small zucchini, peeled and chopped

1  medium cucumber, peeled and sliced

1/2  cup cooked red beans

1/2  cup cooked brown rice

a few crushed walnuts

I layered all these ingredients into a good sized bowl and sprinkled the walnuts over the top.  There was leftover chicken breast in the refrigerator, so those pieces were cut into bite size and scattered over the top.  This creation provided us with oodles of vitamins, minerals, fiber and flavor!   We dressed it with the French dressing recipe which came from our favorite cook at the South East Nebraska Community Action Center, SENCA.  Loretta is a fabulous, thrifty cook!

By keeping cooked rice and cooked beans on hand, time for meal prep is slashed.  Life is too short to spend it slaving over food!

*Lettuce keeps quite well when you shake off any moisture, wrap the lettuce in a heavy towel and seal tightly in a plastic bag.  It’s probably best to TEAR, not cut the leaves of leaf lettuce, iceberg lettuce, and butter lettuce, so as not to create brown spots.

There is no doubt in my mind that YOU have wonderful, quick, tasty low cost summer meal ideas.  We love it when you share!

We also love welcoming new Members to our midst!  We hope our little series of cooking tips is helpful to you.

For those of you who are living on a dime, using EBT cards for SNAP or WIC; for you who depend on public assistance such as a food pantry or food commodities to fund your food budget and for those of you who love the challenge of managing your food dollars, this blog is dedicated to YOU.  We appreciate your predicament and wish to lighten your burden.  Besides, we love you.

The weekend is nearly here; we hope you get to have some fun with those you love best.

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

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