Since this little portion of the internet is devoted to helping those who use an EBT card for SNAP or WIC it seems prudent to come up with low cost ideas to get everyone fed who comes to your table. *If you have more money than the other richest person in your town this might be of interest, too.
Personally I love to cook. Not everyone shares my passion so maybe I’ll have a notion or two that might be helpful. As you know, there is nothing to buy here; just ideas to help s t r e t c h your food dollars.
Today I’m thinking about fall menus. There is a spaghetti squash on our table, awaiting some TLC. I have big plans for that one: I’ll make up some spaghetti sauce and bake the squash. I’ll scoop out the strings that resemble regular pasta and hope I can find some crusts of bread in the freezer to toast for garlic bread. YUM. Quick! Cheap! Easy! How can it get any better than that?
BTW, jar sauce works the same way. Especially if you are not into making sauce and/or you have a jar or can of sauce from the food bank, food pantry or food commodities.
You can dress anything up to please your family’s palettes. Add some oregano to your canned or jarred sauce. Sprinkle Parmesan cheese over the whole works, or stir some in to thicken that sauce. Or forget Parmesan altogether. It’s your call. *Do you feel as if you have more control now? grin
If you are short on pasta and long on Zucchini (It happens often this time of year!) here is a nifty trick: peel a zucchini squash and then peel off strips of the squash…the strips will resemble pasta. Continue to “peel” until you have a good sized pile of “pasta”…no need to cook this but you can drop it into a pot of boiling water just to heat it through. Drain it well and pour the sauce over the veg just as if it were real noodles. It is a delightful change of pace and if you have someone in your gang who is sensitive to gluten they will be forever grateful you cared to make this dish!
I am very fond of cauliflower. I plan to tear the head that sits in the crisper into florets. I’ll scatter them over a baking pan and drizzle the whole business with oil. *I prefer olive or coconut oil but you have your own fave, so feel free to use what you like.
These darlings will go into a very hot oven (400*, depending on the oven and how it heats-or doesn’t) and they will get all tender and sweet and charred. Roasted vegetables have way more flavor than veggies boiled or steamed or sauteed. I’ll put a sprinky-dink of salt and pepper over the finished product and it will be fit for royalty!
I do the same thing with broccoli. Sometimes I roast the pair of veggies together in the same pan. I have even been known to shake some Parmesan cheese over the whole deal before it makes it to the table. DIVINE, I tell ya!
At the risk of changing the subject too quickly I want to mention the Cooking Class we’ll be having at SENCA in Tecumseh, NE on Friday, September 25. *SENCA is South East Nebraska Community Action. It is all about helping people, changing lives. There is a Cooking Class there four times a year and it will be WAY fun! Someone will talk about the Weight Watchers program and I get to help with dessert! *I’ll share that dessert with all of you very soon. Not everybody will be able to attend the class in person, after all.
If YOU are interested in coming to this class you need to know that there is NO COST for the class but you must save your place at the table by phoning 402 335 2134 and asking for Terri.
The Club is constantly welcoming new ‘members’…we are happy to have all of you here and hope the little series of cooking tips will be helpful to you. We care deeply about people, even more than food! Grin
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