Posts Tagged ‘kitchen’

Food Stamps Cooking Club: Beef ‘n Barley Soup

March 5th, 2015

DSCN0841

What could be more satisfying on a brisk March day than a serving of

Beef and Barley soup?

One cup of barley went into a cold skillet as this soup was “born”…I toasted it gently over a medium-low heat, stirring to make sure it did not brown too quickly.  This process took about 5 minutes and the elegant aroma of toasting barley made for time well spent!

Next came a box of chicken broth.

SIDEBAR:  Beef broth would have been preferable but you know that we use what we have because the Kitchen Kops do not CARE!  END SIDEBAR.

There was a container of beef I had browned for another meal in the freezer.  It was a perfect item to use for this soup!  The block of beef, still frozen, went into the broth, as did the toasted barley.

While the heat thawed the meat and warmed the broth I chopped up an onion and 3 or 4 ribs of celery, using a rough chop.  Those went into a bit of oil in my trusty cast iron skillet for a quick saute`…at this point the kitchen began to smell divine.

As lunchtime neared and the stirring and aroma were making the household eager for the meal to be served, I decided to add a bit of color.  *The color was completely optional.  If you do not have ‘gravy booster’ liquid in your pantry, do not worry your head about it.

Two small spoonfuls of the liquid made for a beefy looking broth.  Then I made an executive decision:  the broth was too thin.  With a bit of cold water and about 3 teaspoons of corn starch mixed together, I added the thickener to the soup and the new consistency pleased me no end!

I let it simmer on a very low heat while I put a meat patty into a hot skillet.  I love the sizzle that happens when cold beef hits a hot surface!

SIDEBAR: The meat in the patty was left from the day I made stuffed red peppers.  As I mentioned in a recent Cooking Class, a meat loaf mixture can be made and used for not only meat loaf, but for meat balls, meat patties and stuffed peppers.  Saves time, gives the cook options and tastes divine!  END SIDEBAR.

When the meat was sufficiently browned on one side, I flipped it to cook the other side.  While it took care of business on its own, I spread mayo on brown bread and added some crisp lettuce leaves to make sandwiches as companions to the soup.

A Quality Assurance taste test reminded me that thyme would add a bit of zip so I sprinkled ever so little into the soup and gave it one last stir.

As you can see by the photo above, the soup looked quite good enough to eat!  Sorry; I forgot to photograph the sandwiches, which were wondermous, btw.  Our house guest did not know they were sammies; she called them by their English name:  “butties”.  She pronounces that “buh ti’  as with a short ‘i’.  We giggled our way through lunch, as you might imagine.

If you have barley in your pantry, you could make it into a hearty soup all on its own, without meat.  I thin you will find it to be filling, nutritious and inexpensive.  Paired with sandwiches or salad or fruit you have a simple meal that is easy to prepare, quick to fix, and very budget friendly.

We would be remiss if we did not welcome the New Members to the Club!  It is so gratifying to know that this little corner of the web is able to touch peoples’ lives in ways they find meaningful and helpful.  Thank you so much for putting your toes under our table in a virtual manner!

If you are a user of an EBT card from SNAP or WIC, if you receive food commodities or have things from a food pantry, we have dedicated our work to YOU.  Maybe you just like to nurse your nickels for sport…perhaps you are not using public assistance but are simply skint and are on the lookout for ways to be frugal in the kitchen.  We hope we are meeting and exceeding your expectations.

We love mail-hint/hint-you are welcome to send mail to: foodstampscookingclub@gmail.com

To all our members, we remind you that you are dearly loved and cared about.

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: Turban Squash Soup

October 31st, 2014

Phone pix 2014 Oct 001Turban squash soup is easy, tasty and CHEAP!

Autumn seems to scream, “SOUP!  FIX THE FAMILY SOME SOUP!”

Of course you could pick up a can of soup somewhere but soup from scratch, seasoned to your specific preference is so delicious.  Squash soup is particularly filling, nutritious and easy to prepare!

Turban squash came to my attention when I went through my “Macrobiotic Phase” … I had never seen one of these beauties before and was fascinated by their unusual color and shape.  Turban squash are very dense and difficult to cut but once you’ve managed to open them up it is a breeze to oil the exposed flesh and place them on a baking sheet, flesh side down.  I roasted two of these babies in the oven for about an hour and a half at 325*.  Ovens vary…ours runs hot so you can see if 350* is good for YOUR oven.  Adjust the temperature accordingly.

As the roasting process went on I chopped a huge leek into rings, soaked them in a bowl full of cold water.  I rinsed them and cut the rings into quarters.  I sauteed these with a bit of veg oil until they were soft, adding salt and pepper.

When the squash came out of the oven, I scooped out the seeds.  Some folks like to roast those with a bit of salt for a snack.  Those are not popular at our house so I disposed of them, as I did with the outer shell.

The dark yellow-orange flesh of the squash went into the food processor, as did the sauteed leeks.

SIDEBAR No food processor?  Not to worry.  A potato masher works quite well.  The job will go faster if you add a bit of hot water and/or broth to your soup pot as you mash.  The idea is to break up the stringy pulp that remains so your soup will be smooth. END SIDEBAR.

From the food processor the squash and leeks went into the soup pot,  along with enough chicken broth to cover everything.  You could use vegetable broth, as well.  It’s a matter of using whatever you have.  After tasting this mixture I added a bit more salt and ONE TABLESPOON of brown sugar.  That was the magic bullet!

To make a thicker soup I added 1 tablespoon of corn starch.  That didn’t quite DO it for me, so I put in some leftover mashed potatoes that were just sitting in the fridge, waiting to be of service.  When I was satisfied that the soup was thick enough I called it quits. I wanted this to be smooth and creamy so I added milk until it had the consistency and color that pleased me.  You might prefer a thinner soup…it’s all about what YOU like.

As the soup gently simmered I taste tested it again.  It needed just a little something/something so I added a tiny bit of thyme.  I thought it was yummy but to make sure, I offered a spoonful to our house guest, who raved that it was “BRILLIANT!”.  Before I served the soup, I sprinkled some dried parsley into the pot to add some color.

SIDEBAR:  Had it been available, fresh parsley would have been ideal.  I dunno about YOU but we don’t have the luxury of fresh herbs so we lean on the dried versions.  END SIDEBAR.

We had half a dozen lunch guests on the day this was served.  Each of them has far more experience in the kitchen than I.  Everyone complimented the cook on the soup so I think that qualifies me to announce that Turban Squash Soup was a huge hit!

*I should have made a double batch!  It would be easy to do and that way there could be another meal, waiting in the freezer!

Changing the subject abruptly, I want to let you know that there will be a cooking class for users of EBT cards from WIC,  food pantry users, and those who have food commodities!  It will be held on Friday, November 14 at 1:30 PM at the SENCA office in Tecumseh,  Nebraska.  If you are in the area and wish to participate, just call the SENCA office to let them know you’ll be there.  There is NO CHARGE for this class but we need to count noses so we’ll have enough food for the attendees! I plan to show how to use things from your food bundles that are easy, cheap and tasty!

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: Wednesday is Fridge Day

September 26th, 2014
This fridge is nearly empty; we did not want to return from a trip to "science experiments"

This fridge is nearly empty; we did not want to return from a trip to “science experiments”

Refrigerator 004        Even the crisper drawers were free                             from”yuck”!

 

 

 

 Nobody has ever accused me of being obsessive or compulsive-especially about cleaning-but I have found over the years that LOTS of $$$$$ can be saved simply by making sure all the food we buy gets eaten, not wasted.

 We took a few days to get away from our normal routine and visit a friend in Colorado.  Before we left town, I made sure there would be no “science experiments” awaiting our return and that no food would go to waste.  The photos above  show just how empty our cold storage was!

  If you have been a Club Member for any time at all, you know how important it is at our house to “cook once and eat twice”  (or more).  If the second go-round won’t be eaten by the next day, that portion goes into the freezer for a quick meal on another busy day.

  It has become my custom to designate Wednesday as “clean out the fridge” day…before any week end shopping trip I make sure nothing gets overlooked on the shelves or drawers of our refrigerator. I still hear my mother’s voice in my head,  “Waste not; want not!”  That  is my motivation for making way for fresh goods.

SIDEBAR:  Wednesday isn’t good for you?  Choose any day you like.  It’s YOUR kitchen, after all!  The Kitchen Police will never know and Mother Connie will never tell.   END SIDEBAR.

 First, I survey the containers.

SIDEBAR:  It is really important to mark each container with the contents and date.  If not, you forget what’s what and can’t even recognize what’s there for the reheating!  I keep a  marker in the drawer with the plastic bags so I can quickly and easily jot down what’s going into the fridge or freezer, complete with the date.    END SIDEBAR

 I take everything out of the refrigerator, one shelf at a time, and wipe down each shelf and the walls with a disinfecting wipe OR rag that has been treated with dish detergent and bleach solution.

  As the containers are replaced, I give them a quick  swipe, too.

  The shelves in the door get the same treatment.

  This whole process takes about 15 minutes.

  When everything is back in place, I wipe down the top and outside of the fridge to make it sparkle as much as the ancient beast can!  *Our refrigerator was purchased shortly before home refrigeration was invented.  Shh-hh…the poor thing has to go awhile longer; We don’t wanna jinx it!

  I offer these photos and tips in order to help you manage your food dollars.  Take what you like and leave what you don’t.  YOU probably have better ideas that you find more workable for YOU…and we’d love to know what that might be!  Just send your good ideas to foodstampscookingclub@gmail.com.  WE LOVE MAIL.

  Are you living on a dime?  Do you use an EBT card for WIC or SNAP?  Maybe you have food commodities or you benefit from a food pantry and would appreciate knowing how to s t r e t c h your grocery money.  If any of these applies to you, we are happy to be of service!  We have this little corner of the internet just for you and those like you.  We offer a little series of tips when you become a Member.  There is nothing to buy and we won’t hound you about apps or offers or whatnot.  We  only strive to be a help for those who struggle to make ends meet.

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 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.