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Roasted Garbanzo Beans and the Food Stamps Cooking Club

May 16th, 2012

Roasty, toasy flavor with oodles of protein and crunch! Mmm...

When I opened the food section of the Lincoln Journal Star today I was thrilled to see something different and  wonderful that I could share with the  Club Members!

We at the Food Stamps Cooking Club are all about helping you S T R E T C H your food dollars.  It does not matter whether you are simply a frugal shopper or you lean hard on that EBT  card from SNAP or WIC.  Whether you get food from a food pantry or accept food commodities; it makes no difference–we all  have to eat and it’s tough stuff,  this living on a dime!  It’s important to pack  as much nutrition into every meal as possible and it helps to be creative and clever at getting everyone at the table a meal they would actually enjoy!

One of my most favorite food editors is Lynne Ireland.  Today she wrote about roasting chickpeas.  I must have been living under a bushel for my whole life, because it had never occurred to me that chickpeas/garbanzos could be roasted. 

SIDEBAR:  Roll your eyes HERE.  END SIDEBAR.

That phase of Mother Connie’s life is history.  Just scope out this EZ do idea:

Roasted Chickpeas

*This appeared in May 16, 2012 Lincoln Journal Star and is taken from WeightWatchers.com

Olive oil cooking spray

2  cups canned chickpeas, rinsed and drained

1/4  teaspoon garlic powder

1/8  teaspoon red pepper flakes

OR

Any seasoning, such as chili powder, curry powder, garam masala, seasoning blend,  cumin, lemon pepper, Cajun spice mix or Tabasco sauce to taste

Preheat oven to 350 degrees – or 425 for more crunch in less time.  Lightly coat rimmed baking sheet with cooking spray.

Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat. 

Roast on bottom rack of oven, shaking pan about every 15 minutes until browned and slightly crunchy, about 45 to 50 minutes.  25 to 30 minutes at higher temperature. 

The chickpeas still will be soft at lower temperature, more crispy if cooked at higher heat. 

Cook until desired texture is reached,  cool before serving. 

*Yields about 4   1/2 cup servings, equal to 3 Points Plus value for Weight Watchers.

Food Editor Lynne Ireland suggests using these as an alternative to cocktail nuts,  croutons for a salad or as a healthy snack when others might choose to open a bag of chips.  Mother Connie can imagine using them as topping for pasta, too.

There is plenty of room for variety with this because you can pick and choose the flavorings to suit your current fancy!  How can it get any better than this?   grin

Your comments on this blog mean the world to Mother Connie and judging by the mail we get, you are appreciative of them, too.  So click on the comments and let us know what you are doing with garbanzo beans or whatever else is making your kitchen smell like home and makes your heart sing!  Thanks, guys.  Please know that you are loved.

Connie Baum

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

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Celery Salad at the Food Stamps Cooking Club

May 11th, 2012

Celery is fresh, crisp, and is easily made into wonderful dishes your family will love!

We humans tend to get into ruts, particularly when it comes to the things we choose to eat.  Mom is likely to be working full time, managing a household with or without a partner.  Mom  is dog tired;the kids need to have clean clothes and help with their homework…you know the pitfalls of life all too well!

It’s perfectly natural to fall into a routine and then we tend to eat the same menu with little variety week after week–keeping in mind what folks are willing to eat and of course if what we prepare is AFFORDABLE. 

Those who use SNAP’s EBT card-or WIC’s-know how it is to juggle the grocery money. So do those who use food pantry food or food commodities.  And sometimes the variety-or lack thereof-gets tiresome and boring.  I’m sure many of our Club Members are living on a dime; others are just careful with their food budgets.

The larder at the Club House was getting pretty bare.  A mandatory road trip coming soon called for Culinary Creativity.  The result was this salad recipe.  The Normanator LOVED it; even invited me to make it again soon!  Now THAT is a rave review!

MOTHER CONNIE’S CELERY SALAD

4  ribs of celery, chopped

1/2  an onion, chopped  *I used a red onion and the color was glorious; ANY onion will do

2  tablespoons mayo

Bottled dressing…We love French but Catalina or Russian would be fine…use just enough to moisten the veggies.

I like to mix the dressing in the bottom of a bowl and pour the chopped veggies into it to mix well.

There you have it.  Stupid simple, tasty, and oh, so CHEAP n easy!  If you wanted to stretch it, you could add some cooked macaroni or noodles; you could also shred some lettuce and sprinkle that into the mix. 

Warm weather invites salad meals.  I think YOU, dear Club Members, could create even better salads than Mother Connie.  Let us hear YOUR ideas.  Send them to foodstampscookingclub@gmail.com

Thanks to all the new members.  We are so happy you chose to join the fun!

And to all the mothers, we salute each and every one of you and bid you a fabulous Mothers Day!

Connie Baum

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

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Taco Salad at the Food Stamps Cooking Club

May 5th, 2012

TACO SALAD!Dinner is served!

Happily, Tex-Mex has swept this country!  Study most any menu in the USA and you’ll find offerings from South of the Border in a wide variety.  The choices are endless, tasty, and varied.

One favorite in the Club House is Taco Salad.  Ours is likely to be very different from the one you make at your house because everyone’s flavor buds are unique!

The salad we have here is a QUICK FIX.  It is highly nutritious, has lots of flavor, and seems to be a crowd pleaser.  Here is what we served to a special house guest last evening.  We had eaten a heavy lunch and the weather dictated something light and fresh would delight our palettes, so this is what graced our dinner table.

MOTHER CONNIE’S LAYERED TACO SALAD

1  pound ground beef

1  onion, chopped

Season to your taste:  cumin, chili powder, paprika, garlic powder, salt and pepper

3  ribs celery, chopped

1   can, drained and rinsed or 2 cups cooked red kidney beans 

*The Kitchen Police will not arrest you if you use pinto beans, black beans or some other family favorite…

2   medium tomatoes, chopped

1  can corn, drained

1  cup shredded Monterey Jack cheese

*Nobody will tattle to the Kitchen Police if you use cheddar, American, or whatever else you like or have on hand

1/2  head lettuce, shredded

Package of corn chips

Your favorite dressing

Method:

Brown the ground beef and add the spices and a bit of the chopped onion in a heavy skillet.  While the meat is cooking, chop the celery and tomatoes and layer them, along with the beans and corn in a large bowl. 

*If  it needs to look pretty you can use a clear glass bowl; if you are like Mother Connie, you will pile it into your most favorite bowl! 

When the salad comes to the table you can crush some corn chips in the bottom of a soup plate or dinner plate and pile the salad over the top.  Use your favorite dressing-we prefer a combo of French and Mayo.  Some like to use “Ranch” dressing, or some other combination.

*If you are “flush” enough to have black olives, those are a nice addition. 

If you do not have ground beef, just use cooked rice, combining rice and beans in the skillet and adding the spices.  I have made this meatless salad in this very way and people raved about how well cooked the MEAT was!

Most folks love salsa so you can add that if you like or you can make a dressing of salsa and mayo…are you drooling yet?  grin

There is a lot of info – or is it MISinfo or DISinfo?- about the SNAP program and the EBT cards.  There is the threat of making it less available.  NOT TO WORRY because it is the mission of the Food Stamps Cooking Club to ease your burden when it comes to feeding your family on a restricted budget.  Even if you use food commodities or food pantry food or you just want to manage your food budget in better ways, we want to help you in concrete ways.

We love your messages and thank you for them.  We also love that you are sharing what we have here with your friends.  It’s always fun to find out what YOU are creating in YOUR kitchens…sharing those ideas is great fun and most helpful!

Connie Baum

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

 

 


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Posted in Message from Mother Connie, Recipes

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Relish the Radishes at Food Stamps Cooking Club!

April 16th, 2012

Our Garden Guy had radishes for sale in early April! And they are beauts!

We drove into our Garden Guy’s place to deliver his paper…that’s when we saw his sign: ” PRODUCE FOR SALE.”

Early April and he already has produce?  WOW.  Impressive.  Later that morning I called him to see if the TOMATOES were ready;  the humor was not lost on him.  We visited him to see what he had and there he was, planting seeds in his expansive garden.  He looked up, grinned when he saw us hanging over the fence, watching him work.  He came up to meet us and that’s when I noticed he was BAREFOOT.  Now THAT is a man who loves the earth! He is a proficient and dedicated gardener!

He had a 5 gallon bucket full of large, sweet, bright red beauties.  I bought 3 bunches of the organic wonders.  We came home directly and I cleaned them all, sampling the crunchy sweet treats as I went.  We devoured one bunch by dipping them in sea salt and enjoying them immensely.

Here’s what happened to the rest of that batch:

Glazed Radishes  This recipe is from the Food Network calendar I got at Christmas!

2 medium bunches radishes, stems trimmed to 1/2 inch from radish top.

2 tablespoons or 1/4 stick unsalted butter

Kosher salt and freshly ground pepper

*As I trimmed the radishes, I dropped them into a bowl of cold water

1.  Put the radishes, butter, 1  1/4 teaspoons salt, and pepper in a large skillet.  Add enough water to come about halfway up the side of the radishes.   Cut a circle of parchment paper the size of the skillet and lay it over the veg.  Bring to a simmer over medium heat and cook until the radishes are tender, about 15 minutes.

2.  Remove the paper and boil the liquid over high heat until the liquid lightly glazes the radishes…about 5 minutes more.

***Mother Connie wants to discuss Kosher salt and freshly ground pepper, along with parchment paper:   I think the Kitchen Police will not enforce their “law” if you use sea salt or whatever else you are blessed to have for seasoning.  And pepper is pepper, right?  It would be difficult for me to believe that food stamps users have parchment  paper in their kitchens.  I’d be glad if they had enough real food to feed their families so I think you could use a circle of foil.  The idea is to let the water bubble and the steam can escape.  SO DO NOT STRESS ABOUT THE DETAILS, just get some good, tasty nutrition into the people you love best!

Club Member Carol sent a wonderful message to me that I want to share, as well:

“Connie,

Here’s a cake that I made for the first time yesterday:

http://ctonabudget.blogspot.com/2012/04/banana-pecan-sheet-cake-recipe.html

While it does call for some pricier ingredients (buttermilk, pecan) see how I substituted to make this work for me, based on what was on hand. The pecans would normally be a luxury, to be sure, I am blessed with annual gifts of shelled pecans from my SC relative. : ) Walnuts can be used or just skip the nuts all together. This is a nice, moist cake but I frosted it with a cream cheese frosting as I had some Neufchatel that needed to be used up. Coconut, another extravagance, was actually part of an Angel Food Ministries delivery from last year that had been lurking in a Mason jar in the fridge (I was usually ordering 3 of their expanded monthly boxes and 2 produce boxes -don’t’ recall which “box’” the coconut came in) One can easily forget about the coconut as well. This was a use it up cake, as noted above, I had ingredients that needed to be used. Very adaptable recipe, I felt that your readers could use it! 

~Carol”

Users of EBT cards for SNAP and WIC will benefit from the ideas set forth here.  So will people who get things from community gardens, food pantries, food banks or food commodities.  We know you are pleased with what we offer you, for our Membership is growing by leaps and bounds.  Life is burdensome enough…by helping one another it will lighten everyone’s load!

Mother Connie appreciates every single one of you.  Keep those emails coming!  foodstampscookingclub@gmail.com  is the place to send your messages.  EVERY MESSAGE IS READ; yes, even that crummy, detestable spam!

Connie Baum

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

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Posted in Baking, Cooking, Guest Post, Message from Mother Connie, Recipes

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‘Tis the Day Before Easter at Food Stamps Cooking Club

April 7th, 2012

Easter eggs might lead to big savings...

Right before the appearance of the Easter Bunny, one of our favorite faithful, Maxine Sullivan, has sent us a post.  It is timely and particularly welcome as Mother Connie is still languishing after her date with the surgeon…Please enjoy what Max has delivered to our door.  She emphasizes that some of our newer, younger members may not know what those of us who have been around longer; her advice is wonderful!

“The week before Easter is one of the best of the year for stocking up on real food. Not only that, but Easter this year coincided with many pay dates as well as EBT dates.

If you missed out on the pre-Easter sales, it may not be too late. In my community, most -but not all- of the supermarket ads run from Wednesday through Tuesday. I can still shop at those stores through Tuesday night for the special prices.

First on the list is a ham. Safeway in my area was the cheapest, with whole or shank bone-in halves for .99 lb. If you can afford it, a whole ham is the better buy. The butt half has more meat and no center slices are removed when you buy a whole ham. I bought a 20 lb. ham, had it cut in half and wrapped separately, and froze the butt half for a family reunion this summer. I saw another woman having the center slices cut from her ham. I have never been charged for extra services such as these.

 Fresh pineapple is becoming a typically “Easter” food. I paid $1.99 for mine—that’s at least a third cheaper than normal—and I saw them advertised for $1.66 each! Don’t know how to choose a good one? It’s hard to go wrong, whether you pluck a leaf, look for yellow color, ripe smell, or the largest diamond markings.  A Costa Rican grower told me the diamond markings on the pineapple are the best gauge of ripeness–the bigger the better.

Even if you prefer your pineapple from cans, Easter is typically the cheapest week of the whole year for canned pineapple. In fact, it may be the only week it goes on special. I bought 20 ounce cans of Dole juice pack pineapple for .77 each. The savings on 15 cans was around $6 less than any other supermarket was offering. Although I made a special stop at Albertsons—I don’t normally shop there because of their high prices—I was going right by. Five minutes in and out was worth 6 bucks to me!

Eggs used to be *THE* pre-Easter special, but hardly anyone puts them on sale anymore. However, I’ve got a coupon—good through Tuesday—for a dozen eggs for .47, limit one, at Super One. I know I’ll have to stop at the grocery store between now and Tuesday, so Super One it will be! (I am not loyal to any supermarket–price is everything). They also have a coupon for sour cream for .47, so I’ll get that, too. Cream cheese is on sale for cheap, too. I can always use eggs and sour cream. And cream cheese keeps practically forever if you don’t open it.

Produce items to watch for, besides fresh pineapple: fresh strawberries, fresh asparagus, and possibly sweet potatoes/yams.  I use the two interchangeably in cooking, and both were .69 lb. You may also find canned olives at super loss-leader prices. They are .39 can here, limit one. Again, at that price, I can always use a can of olives. I’m already thinking homemade pizza!

Go back over the Easter grocery ads, including the stores where you don’t normally shop, check the date(s) the ad(s) expiration, and shop for the rest of the month. I’ll be baking my ham for Easter, slicing the leftovers for sandwiches, breakfasts and a later meal, and freezing the rest in 2 cup packages of ham cubes for casseroles. I’ll freeze the ham bone, too, for bean soup later. *Nothing* will go to waste, and .99 lb. is hard to beat!

 PS:  If I’d thought about it, I would have had the center slices removed for freezing so we could have  a later dinner or big breakfast.

PPS:   When I was moving stuff around in my freezer, I came across a “lost” 2 cup package of turkey left from the .29 lb. Thanksgiving bird! We’ll be eating it next week as a break from ham!”
~Maxine Sullivan

Oh, Max!  Bless your dear, thoughty, and generous heart.  Everyone in the club house thanks you!

Those who are living on a dime, those who use EBT cards from SNAP or WIC, those who are suffering sticker shock at  shopping centers–and all of us who are frugal are the very “targets” of the Food Stamps Cooking Club.  Our passion is helping people eat well and wisely without going hungry…

That very thing reminds me of a piece I heard on the radio.  India is feeding malnourished school children for 11  cents  – YES, ELEVEN CENTS  – per meal per day!   A software millionaire has partnered with school officials to make this a reality for children who are literally starving to death.  The noon meal is prepared with FRESH INGREDIENTS, put into large, clean containers and trucked to various schools from the cooking center.  This is causing more children to attend classes and those who have participated in the program are healthier and getting higher marks in their classes!  They keep “dessert day” a secret in the hopes they will motivate more students to come, in hope of getting a treat.  If India can feed thousands of children FRESH food for ELEVEN CENTS a day,  what might we do in the USA?

After all, health is the first wealth…

Connie Baum

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

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Posted in Club Member Comment, Cooking, Guest Post, Message from Mother Connie, Shopping

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Our Mailbox and Food Stamps Cooking Club

March 26th, 2012
Our readers have sent us some great bean recipes!

Oh, how we love mail!  Several of our faithful Club Members have contributed ideas and recipes and today we share one that will have you making plans to try this dish ASAP!  We owe a debt of gratitude to Carol    who thoughtfully sent her latest find:   (Incidentally, Carol lives in Northeastern USA)

“Campbell’s” style pork beans

1  lb dried pea/navy beans, rinsed, sorted

1  T cooking oil

3  cloves garlic, minced

1  medium onion, chopped fine

8  slices bacon, fried until crisp, drained and cut fine

2  tsp soy sauce (I used reduced sodium version)

1 and 1/2-2 cups water

1/2 cup ketchup

1/4 cup cooking oil

1 and 1/2 tsp salt

3 T sugar

2  T corn starch

1  T cold water

 

1. Soak beans overnight (or use the quick soak method), drain, rinse. Cover with fresh water and bring to a boil

2. Meanwhile, saute onions and garlic in 1 T cooking oil, until onions are translucent, set aside

3. Place beans into a crock pot and cover with 1 1/2-2 cups of the now hot cooking water. Add the soy sauce, onion/garlic mixture, bacon.

4. Cook on high for 2 hours, then set to low and continue cooking until beans are soft

5. Mix ketchup, oil, salt, sugar and add to softened beans in crock pot. Continue cooking on low, to allow flavors to blend.

6. Just before serving, mix a slurry out of the cornstarch and cold water. Carefully fold it into the beans. Let cook a bit more to allow the slurry to thicken the sauce.

Enjoy!

I ended up making a double batch, we had some for supper tonight, and I have 2 meals’s worth of “Campbells” beans in the freezer.   ~ Carol

Thank you again, Carol!  We really appreciate your input! 

Another Member, Charlene, has also sent us some great ideas; Mother Connie will save that for another post!

It is heartwarming to know that there are peeps ALL OVER THE GLOBE who are interested to help one another with managing food costs.  The USA is not the only place where folks struggle to feed their family on a shoestring budget.  If you are holding an EBT card for SNAP  or WIC; if you frequent food pantries or use food commodities you know full well what’s going on with food costs.  Our passion is to help people S T R E T C H food dollars and food budgets by offering nutritious, low cost menu ideas.

Oh, and speaking of ideas—I must tell you that it was our great pleasure to host Kay, a lovely woman from England recently.   I was concerned about offering her a breakfast she would truly like to eat.  I needn’t have worried…Kay told me she is accustomed to her “proper English breakfast” of beans on toast!  I was surprised to hear this because it is so simple.  But, just think–it provides complete protein and that is a great start for anyone’s day!  Carol’s bean recipe would fill the bill perfectly  but I am just as fond of refried beans on toast.  When we use The Normanator’s home made bread, that is a VERY satisfying meal, indeed!  And it would be a proper English breakfast, after  all.  grin

We’d love to hear from YOU.  Our address is foodstampscookingclub@gmail.com 

Connie Baum

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

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Big Box Stores and Food Stamps Cooking Club

February 24th, 2012

Do big box stores have little price tags on their merchandise?

We have some food for thought and a treat from our blogger pal, Tawra Kellam today!  Tawra graciously offered a Guest Post, written by Jill Cooper, about saving money, which is what she is all about.  She gives us some really sound advice.  See what hits YOU like a brick…

Before I share her thoughts with you I want to remind you that 40 million of us are using food stamps or SNAP.  Many more have not applied for that sort of help, even though they might qualify. There are children in our own country who are going to bed with empty tummies.  Others who are living on a dime-or less-lean on food pantries, food commodities and whatever other help is out there.  Our purpose here is to help you stretch those food dollars to get the very most you can from your food budgets and feed your family well to keep them healthy.

Now let’s give Jill the floor: 

 Are Warehouse Stores Wearing Out Your Wallet?

 *Do they save you money or just create more work?

by Jill Cooper from Living On a Dime

It’s Saturday morning. With grocery list in hand, you drag a very unwilling family out to the car where you proceed to take them on a mega shopping spree at Sam’s or Costco.

Marching down each isle you tell your family members “We need 3 cases of corn, 4 cases of green beans and — Oh! That’s a good deal on peanut butter so let’s get 3 gallons. Of course Susie, your can get a bag of cookies. They are so cheap! …and Billy you can have a few bags of your favorite chips! Yum! Oh look — samples! These taste great. Let’s get some! What a great buy on chicken – we need 20…”

At the dog food aisle the excitement mounts as each member of the family grabs a corner of the 50 lb. bag of dog food to stack on top of the basket. (We won’t mention you only have 1 toy poodle at home.) After waiting in line and waiting in line and waiting in line you push your agonizingly heavy and overloaded baskets out to the car. Getting everything into the trunk of the car makes putting together a 1,000 piece puzzle seem like a breeze but, finally, home you go.

After you lug everything into the house, it’s time to spend the next few hours repackaging things for the freezer. You double wrap your 20 chickens (they could be in that freezer for quite a while) and frantically try to find places for everything else in your cupboards and pantry. By the time you are done, you are so exhausted that you couldn’t begin to lift a finger to cook, so you all go out to eat.

A few weeks later you gingerly sniff the gallon of half used peanut butter as you try to decide if that strange taste is because it has gone rancid or simply because you are sick of peanut butter. You threw out that partially used gallon of maple syrup yesterday because it had sugared and was looking really strange. You still have ten of your chickens left but if you bathe them in some spicy sauce you are pretty sure your family won’t notice the freezer burned taste. In spite of having to throw out most of the 50 lbs. of dog food (after a growing family of mice had invaded it), you’re sure you saved money because “they” said you would.

People constantly ask me, “Can you really save more money at warehouse stores?” I usually answer, “Not any more so than at other stores.” I have checked prices at various stores on many different occasions and factoring everything in, I haven’t found any exceptional savings at warehouse stores.

Here are some tips to help you decide if a warehouse store is for you:


  1. Do your homework and compare prices. Buying in bulk is not always cheaper. You can really save by checking and comparing prices. I was at Costco one day where there was a display of two Clorox one gallon bottles for $1.98 AFTER rebate. I stood there amazed as people frantically grabbed this “great deal.” I knew I could get that same Clorox for $.98 a gallon at my regular discount store and I didn’t have to mess with a rebate, pay postage or lug two gallons of Clorox shrink wrapped together to my car.
  2. Don’t buy impulsively just because it sounds like a good deal. Say you can get 12 bottles of sunscreen for a great price. Think it through before you buy. If your family only uses one bottle of sunscreen a year, that means you will be storing sunscreen for 12 years, not to mention that most of the sunscreen will expire long before then.
  3. In most homes, one quarter of the food people buy gets thrown away. If your family of four eats pancakes once a week, that gallon of syrup is going to last you a VERY long time. You might also consider that unless dry goods and freezer items are very carefully stored, they will go bad or get bugs in them. Remember to buy the size that is appropriate for you.
  4. You need to be very well organized to buy in bulk. Finding places to store everything and then carefully keeping track of what you have is critical if you want to use it all before it spoils.
  5. Most people usually spend more than they originally planned on things they don’t need. This never saves money. We taste samples and so often end up buying. If this is you, be careful. Maybe sampling is a bad idea (unless you’re making lunch of it)!

If you have ten kids, run a day care or are buying for an organization then you almost have to buy in bulk. If you have a small or average sized family, you will probably save as much shopping for sales at your regular grocery store or discount store. The key is to do the math and evaluate your practical needs. You have to decide for yourself if buying at warehouse stores actually saves you money or just creates more work.

-Jill

Good info, Jill and Tawra!  Food Stamps Cooking Club Members, if you liked this article, you can find more of the same on their website Living On a Dime.  Cruise on over and scope out “Dig Out of Debt“.  There is a plethora of good ideas there and Dig Out of Debt is one of their best offerings yet!

You  are all welcome to offer YOUR best ideas by contacting us at foodstampscookingclub@gmail.com.  WE LOVE MAIL.

Connie Baum

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

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Honeymoon Hash for Food Stamps Cooking Club

January 28th, 2012

Alice, everything but the kitchen sink?

Sometimes, when you cook,  do you feel as if various recipes call for so many things it’s dizzying?  And overwhelming?  Does it just make you want to forget meal prep altogether?

Judy came by today and, as we always do, we discussed food and food prep.  And rising grocery prices.  She mentioned Honeymoon Hash and I was intrigued.

Here’s the thing:  You can make Honeymoon Hash from leftovers or you can make a fresh batch.  I love using leftovers but this would be very tasty as a new entree AND IT’S CHEAP AND QUICK TO MAKE!  Thank you, Judy!

Honeymoon Hash

1# ground beef or ground turkey or ground chicken

1 medium onion

1 potato for each person at your table, peeled and chopped **This will come together more quickly if you scrub the taters and leave the skins intact.  More fiber, more nutrition, as well.

1/2 head green cabbage, thinly sliced

1 carrots, washed and sliced  ** Note the instructions for the potato

1 can hominy, drained

1 or 2 bouillon cubes + 1 cup water  **Use leftover gravy, if you have some on hand

Garlic to taste **This is optional; use whatever your gang grooves on…the Kitchen Police will never know.

Brown the meat in a good sized skillet, when it looks the way you like it to, add the veggies and the bouillon.  Salt and pepper to taste.  When the veggies are tender, your meal is ready!  Now, how easy was THAT?

Here’s hoping you’ll toss together some fruit for a salad, or crisp greens.  That will round out your meal and satisfy everyone’s hunger.

**Here’s a tip for frazzled cooks:  While you are cooking, offer the children a big plate or bowl of salad with lettuce, cabbage, celery, onion, peppers, carrot or any combination of those.   Also, have them drink tall glasses of water with their pre-meal treat.    They will load up on nutrition and consequently will need less of your main dish.  It might help your grocery bill, as well as your medical bills.

If you are a user of SNAP or WIC EBT cards; if you are a bargain shopper; if you have food commodities or depend on a food pantry for your family’s food needs, this recipe is meant to help you S T R E T C H those foods and food dollars while providing good nutrition.  Our goal at the Food Stamps Cooking Club is to help you.  We think YOU have better and more creative  ideas about food than we do so we encourage you to contact us:  foodstampscookingclub@gmail.com 

You  have been telling others about us–we know this because we are seeing more and more names of people who have signed up for our series of cooking tips.  THANK YOU!

Connie Baum

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Dill Pickle Soup for Food Stamps Cooking Club?

January 19th, 2012

It sounds odd, but Dill Pickle Soup is really tasty and satisfying!

After parting company with a tooth recently, all my menu called for was soup.  No problem; soup is one of my comfort foods.  When I was offered Dill Pickle Soup I was intrigued.  Now it is my new favorite soup.  Best of all, it’s easy and quick to make and it is really inexpensive.

Here is the list of ingredients and how I tweaked them:

DILL PICKLE SOUP

2 tablespoons butter or oil

1/2 cup flour

7 cups chicken broth *Make your own broth to save the big bucks; use bouillon + water if you have no broth

1/2 cup very finely chopped dill pickles  *I used the food processor

2 tablespoons dill pickle juice  *add this as  you process the pickles

2 tablespoons + 1 pinch white sugar

1 tablespoon Worcestershire sauce  *Remember, the Kitchen Police will not arrest you if you do not have this in your pantry!

2 teaspoons minced garlic  *I used garlic powder and nobody died

4 teaspoons onion powder  *I know; it sounds excessive.  It’s perfect.

1 teaspoon curry powder  *Raise your hand if you ever had curry powder on hand…grin…

1 teaspoon dill weed

1/2 teaspoon pepper

2  cups warm milk

Melt the butter in a large soup kettle over medium heat.  Whisk in flour and cook til it becomes pale and light brown.  May take a coupla minutes.  Whisk in chicken broth until thickened and smooth.  Crank the heat to medium high, add dill pickles, juice and all; add sugar, W. sauce, garlic, onion, dill, curry  and pepper.  Bring to a simmer, then reduce the heat to medium LOW and simmer for about 5-7 minutes.  Remove from heat and whisk in warm milk.  This will serve 4 people.

***Mother Connie prefers a soup that is a bit thicker than this recipe made.  To accommodate this, I used some of the liquid from the soup pot with a spoonful of cornstarch, stirred it well, and added that back into the soup.  I whisked the whole business until it was the soupy consistency we prefer.  I could also have added leftover mashed potatoes or instant potato flakes.

The fun of cooking is the opportunity to be creative.   And devouring what you create!

I did not calculate the cost of this soup but I know it’s way less costly than most soups.  It will go really well with your favorite sandwich and a piece of fruit.

If you are a user of food stamps from the SNAP program; if you utilize food commodities; if you love dill pickles and enjoy being frugal, this will be ideal for you!  Those of you who depend on food pantries will find this recipe useful as well!

Drop us a line about your experience with this creation: foodstampscookingclub@gmail.com.  Thanks!

Connie Baum

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I Heart Cooking and I Heart Food Stamps Cooking Club!

July 18th, 2011
My, but it’s been a long time since we were all in the Club House! You all have been sorely missed!

Oh, my!  It feels SO GOOD to be back as your humble blogger.  Technology is wonderful when it works and when it doesn’t–well, let’s just say it can interrupt the flow of life! 

Things have been happening at breakneck speed while the blog was quiet...we have so many new members to welcome and thank!  We are working feverishly on an offline cooking class and recipes have been pouring in!  WE LOVE IT ALL!

That we have so many fresh new faces around the Club House tells me that a need is being met.  People who use EBT cards from WIC or SNAP are getting some valuable assistance; those who have food from commodities or a food pantry are looking for help in creating interesting, low cost dishes for their families and those who are frugal by nature are coming to share ideas and offer their wisdom.  It is so wonderful to have all these souls coming together for a common cause!  Thanks, EVERYONE.

The Normanator and I are extremely grateful for Angel Food Ministries.  We feel that we are doubling our food budget dollars by using this valuable service that is open to EVERYONE, regardless of your situation.  They also welcome those EBT cards from SNAP and you can order online.  Point, click, save!

Before we were so rudely interrupted by electronic glitches we were on a rant about BEANS.  While we were down a wonderful recipe arrived at the Club House door by one of our most faithful charter members and I want to share it here.  I am warning you:  IT IS DELISH!

Pork and Bean Cake

Yes, pork and beans; that is not a misprint!  ~Mother Connie

1  15 oz can pork and beans

1  8 oz can crushed pineapple, juice and all

Beat well until beans are pureed.

Add 2 cups sugar

1 cup vegetable oil

4 eggs

1 teaspoon vanilla

Beat well for 2 minutes

Add 2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon cinnamon

Beat well.  Pour into large UNGREASED jelly roll pan.  Bake at 350 for 30 to 35 minutes.

When cool frost with this mixture:

1  6 oz pkge cream cheese

1/2 cup butter

4 cups powdered sugar

The finished product will remind you of spice cake and you will be delighted!

Thanks to KIM for this offering.

Do you have something “beany” to share?  Shoot us an email:  foodstampscookingclub@gmail.com   We appreciate you and your ideas.

We will be keeping you all in the loop about the upcoming offline cooking class, so do keep your eyes open for that.  Those of you who do not live in SE Nebraska will have access to some of that information because we plan to video a portion of the presentation.  EACH OF YOU IS CRITICAL TO THE SUCCESS OF THIS GATHERING OF LIKE MINDS! 

Gardens around town are bountiful now; there are some tremendous ideas to share about TOMATOES so if the computer behaves itself, those ideas will be forthcoming.  grin

Connie Baum

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


 

 

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Posted in Baking, cooking class, Message from Mother Connie, Recipes

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