Posts Tagged ‘public assistance’

Food Stamps Cooking: SOUP DAY!

February 4th, 2016
This is perfect for National Soup Day!

This would be great for observing National  Soup Day! Some veg, broth, a bit of meat and it’s done! National Soup Day.

Happy National SOUP DAY!  When The Normanator and I learned that today is a special day, we all but cheered!  We LOVE soup and often joke that we would eat it for breakfast if it were available!

There are jillions of soup recipes.  This post is not about recipes; it is about creating something yummy with whatever you find in your kitchen.  And making a soup supper an experience.

If you aim for convenience (and who does not?) may I suggest that you use cans of veggies?  A can of corn, a can of green beans, a can of tomatoes, and if you are really feeling flush and well supplied, you could throw in some meat. Onions and celery make good additions to soup, too, as does cabbage!  *So do leftover vegetables that may be languishing in your refrigerator.  Cooked rice, barley or any other grain will “beef” up your soup…**Think quinoa, wheat berries, macaroni, lentils or beans.

Sometimes meat is unavailable.  Meat is spendy.  If you have a veggie soup and a cheese sandwich, you are fortunate.  If you are really lucky you might even have the fixings for a salad.  I am thinking Peas and Cheese salad…canned peas, whatever cheese you can grate or chop and some onion or pickle with a dab of mayo will really make your soup meal shine.

Another partner for soup could be a carrot salad and this is a great thing to get kids to eat their vegetables.  Finely grate some carrots, toss in some cranberries or raisins, a dab of mayo and make mounds of salad on shredded cabbage or lettuce leaves, using an ice cream scoop.

When I was a kid my mom would make soup by boiling veggies, draining the water, adding whatever veggies–taters, carrots, onions, celery, for example.  Then she would add milk or broth, depending what she had on hand.  She seasoned the food with salt and pepper and we enjoyed the result of her labor.

When I grew up and found the Food Network I learned that sauteing the onions, carrots, taters or whichever vegetable will be in the soup is a nifty trick for adding flavor.  You can use vegetable oil to keep things moist and then build your soup from there.

SIDEBAR:  The suggestion is made to saute the vegetables. This does not mean that if you do NOT saute them that the Kitchen Police will nab you.  Do what works for YOU in your kitchen!  END SIDEBAR.

Go survey your pantry shelves and your fridge.  Determine what is available.  Do you have foods that are green or yellow or orange or white?  Do you have tomatoes?  How about garlic, if your gang fancies it?  You might have onion powder or cumin or chili powder or some other flavor that could be added.  Taste your concoction, add a pinch of flavor and taste it again. Playing with your food in this way makes for full flavor!

After you have decided what you’ll put into your soup, put some effort into setting an inviting table.  Use mugs for the soup instead of bowls for a change.  If you have place mats, that will make a nice touch.  No mats?  How about paper towels or clean hand towels from your bathroom shelf?  Making a nice table, sharing a meal with your loved ones, engaging in meaningful tabletop conversation can shape your children’s lives in wonderful ways.  Little people love to decorate paper table cloths or paper napkins with crayons and art work…

Many people like crackers in their soup. Some people place a slice of bread in the bottom of their bowl and pour the soup over it. You can also use popped corn to top off any soup.  Kids think this is great fun.

Personally, I love to cook.  Not everybody likes to cook, has the time to cook or the  ingredients on hand to make soup or any other meal.  It’s quite possible you never learned to cook for whatever reasons.  Maybe you need a mentor.  Ask a neighbor or relative or friend to take you under their wing and show you the tips that make their kitchen turn out great food.  People love to help one another. Your local Action Center offers cooking classes, too.  In Southeast Nebraska there is no cost for these lessons.  For those of you who are in the Tecumseh, NE area you can call the office for information about the classes:  402 335 2134 and ask for Terri.

This little corner of the internet aims to help those who depend on Public Assistance for their food dollars and the Club House is always open for people who want to learn to cook.  You are welcome to contact us by emailing foodstampscookingclub@gmail.com.  Oh, how we love mail!

As you probably know, this blog is dedicated to helping people who use Public Assistance for their food dollars.  You may hold an EBT card for WIC or SNAP…you may be using goods from food commodities or a food pantry.  Maybe you attended a food drop or someone gifted you with some foodstuffs.  In any case, our purpose here is to help you stretch your food budget and let you know that someone cares about your situation, whatever it may be.

Happy National Soup Day, kids!  I hope this post has helped you.  Please consider yourself hugged.

Connie Baum 

PS:  Check out Carol’s blog!  She has a soup recipe you’ll love!  *Her blog is snazzier than this one, too! grin

Food Stamps Cooking: OATmeal!

January 18th, 2016
Humble OATM

Humble OATMEAL.  A hard worker in any kitchen.

As you may have suspected, I have once again been plagued by IT issues.  I also have a very wide lazy streak in me.  But today something happened that got my attention.  Since my IT guru has me back up and running I got an email from a faithful Food Stamps Cooking Club follower. *Did I mention how much we love mail around here?  Ya. I’m sure I did.

Sheila is Queen of her Castle and pointed a grateful me to a cute blog, Pantry Anarchy.  I “liked” her Facebook page and asked if I could pinch her post for you.  She readily agreed so here you go, kids:

Pantry Anarchy is a well written blog about pinching pennies and it is punctuated with social comment and opinions.  *My kind o peeps!  You will appreciate the idea shared about using packets of instant oatmeal in a refreshing (and inexpensive) new way.  It was kind of Sheila to share her wisdom with us.  Let’s all cruise over there and sign up for their email messages.  We can all learn from one another, after all.

As for what is happening in the Club House, we have been eating out of our freezer.  As you know, I am a huge fan of cooking once and eating twice (or more).  The Food Fairy blessed us with FORTY POUNDS of meat so that’s waiting in the freezer for a meal our church will be serving.  Nestled along with that, we have a good number of containers of frozen soup, just waiting to be thawed, heated and enjoyed.  It saves fuel costs by not having to prepare 3 meals every day–not much energy is used when just reheating previously cooked food.

I’ve also taken advantage of oven heat by baking a large number of potatoes at one time; salads are a quick fix, low energy meal that provide oodles of nutrition in one bowl.

It would be interesting to note what YOU are doing to manage your food dollars!  Let us know by shooting an email to foodstampscookingclub@gmail.com and we’ll do the Happy Dance!

Let’s hope you are staying warm if you are in a snow band, like we have been.  And remember that you are loved and appreciated!

PS/Remember to leave some love for the Pantry Anarchy when you visit their blog!

Food Stamps Cooking Club: $aving $

September 23rd, 2015
If you barely have 2 pennies to rub together, eating out is not much of an option. That's Mother Connie's 2 cents' worth...

If you barely have 2 pennies to rub together, cooking at home is a fabulous option. That’s    Mother Connie’s 2 cents’ worth…

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

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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

 

 

Food Stamps Cooking Club: Tomatoes!

August 26th, 2015

**A series of unfortunate technical issues prevents Mother Connie from posting photos.  Unless the Blog Fairies come to the aid of the cause, that’s the status of pictures.  Alas.

Now let’s talk about tomatoes.

Nebraska tomatoes are famous for their rich red color and sweet, juicy meat.  Slicers find their way to BLT sammies and we who live in Nebraska seem never to tire of that offering.

There are so many other ways to enjoy this fruit.  I remember that when I was a child my mother used her home canned tomatoes to make what she called “Stewed Tomatoes”.    Some people think of stewed tomatoes as having herbs cooked into them and maybe some end-of-the-garden goodies included.

Mom’s dish was simply tomatoes and bread.  She would leave slices of home made bread on the counter at night, covered with a clean tea towel.  For lunch the next day, she would cut the bread into squares and add the cubes into a pan full of her canned tomatoes, juice and all.  She would add salt and pepper and a generous spoonful of sugar.  When they were warm she would spoon helpings of the red sweetness onto our plates, along with whatever else was on the menu.

One of the things we saw on many lunch or dinner plates over the years were ground beef patties, salmon patties or crisp bacon.  It makes my mouth water now, just to think of those meals!

At this time of year when the tomatoes are slowing down their production one good idea for using them is to include them with other veggies to make “Ratatouie”.  I dunno if that is French for “last of the veggies” or what it means, but by washing, peeling and chopping squashes, eggplant, tomatoes, potatoes, onions, or anything that is still giving life you can make a terrific meal.  Toss the whole business into a crock pot and let the appliance do your work.  Season the goodness with garlic, onion powder, a pinch of chili powder or whatever seasonings your family clamors to have and you have the makings of a great meal.  If you toast a bit of barley to add to the mix and a few beans (canned are the most convenient and least cost effective) you have complete protein.  A cabbage slaw (if you did not put cabbage into the crock pot) would make a nice side for a nutritious evening meal.  And think how great the house will smell with all that homeyness bubbling in the cooker!

One of the cooking tips I would share with you about tomatoes is this:  To cut the acidity of the tomatoes you might like to add a bit of sugar-not too much-so that the flavor is enhanced.  Sugar seems to brighten the flavor of tomatoes.

And who among us does not love a tomato sammie?  A slice of bread, smeared with  mayo or butter, a slice of red lusciousness, another slice of bread and you have pure luxury in your very own hands!

Does the peeling of tomatoes seem like a bother?  The enzymes are just below the skin but tomato skins can be tough to chew or slice.  Try this:  Using the BACK of your paring knife, use a peeling motion from the stem of the tomato to the bottom, going all the way around the tomato.  Then as you peel that tough skin will pull away from the fruit without “mooshing” it.  You’ll have a pretty, smooth tomato to slice.

Another way to use tomatoes is to cut them into wedges, arrange them on a plate and sprinkle dry sweet basil (if you have fresh basil that’s even better!) and drizzle a bit of French dressing or olive oil over the whole works.  When presented on a platter over a bed of lettuce, this dish looks pretty and even the pickiest children will be more tempted to eat fresh tomatoes.  Remember to use a pinch of sugar over the top, too!

If you use SNAP or WIC to beef up your grocery budget, here’s hoping that these ideas will be helpful for you.  Maybe you depend on a food pantry from time to time or a food drop.  If you have food commodities or garden goods from a generous benefactor this might help you to s t r e t c h your food dollars.  This blog is dedicated to those who depend on Public Assistance.  We are not selling a thing; we just want everyone to feel as valuable as they are and help those who are in need of some food ideas!

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. If you are reading this outside of the USA, you may be leaving cookies behind. If you are reading this outside of the USA, you may be leaving cookies behind.

 

 

Food Stamps Cooking Club: EOM

July 30th, 2015

Jeepers Creepers!  It is the End of the Month and the WIC or SNAP funds are  pretty much toast.  The family has to eat…what’s a family to DO?

Making the food budget and the month come out even can be tricky, as you surely have experienced.  I have a couple of ideas that may help you get everybody nourished and not have to go to bed hungry.

There was a time when eggs were a bargain.  Today that is no longer true.  You already know that beans and rice are good values but I’m guessing you’ve had your fill of those.

What about lentils?  Have you tried those?  They cook in about 20 minutes, come in a variety of colors, provide great fiber and protein and they are cheap as anything.

If you have some onion or carrot to jazz lentils up a bit to add color and nutrition, that is a plus.  Just throw some rinsed lentils of whatever color you have into a saucepan, cover them with water, put the lid on the pan and bring them to a boil. When they have reached the boiling point, reduce the heat and let them simmer til they are tender.  I like to saute any veggies I add but you don’t need to do that if you are in a rush.

If you are fortunate to have prunes, raisins, canned fruit of any kind, that makes a nutritious dessert and your tummy will thank you.

Another inexpensive go-to is rice and spinach–or any greens you may have access to…turnip greens, kale, chard or cabbage–even beet tops.  Cook the rice, add the chopped greens at the last moment to let them wither.  Season them with salt, pepper and any other seasonings your gang likes.  If you have the luxury of bread, you might like to toast it to offer some crunch to the menu.

If you have other EOM meals that you are famous for, let us know by sending an email to foodstampscookingclub@gmail.com .  WE LOVE MAIL.

We love YOU, too.  People who depend on public assistance for their food dollars are not exactly livin’ the dream.  We understand and just want to help a little.

You who have shared this site with others by joining and spreading the word are really doing your part to help others.  We offer a little  series of cooking tips we hope will give you some concrete help.  It would be more fun if we could hang out in your kitchen or go grocery shopping with you … this seems to be the next best thing.

Summer is quickly drawing to a close and we’ll be talking about cooler weather ideas soon.  Be well, people, and know that you are loved.

Connie Baum

PS/Please visit the website for SENCA if you are a resident of South East Nebraska.  You may find resources there that will be helpful to you and yours. For instance, they are hosting a FREE cooking class tomorrow in Tecumseh, NE.  Their motto is “Helping People; Changing Lives”…it is worth a peek! 

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: HELP!

July 25th, 2015

Mother Connie suffers greatly these days from GUILT.  There is so much going on in life and times here that it’s easy to get caught up and squeeze out even the things that are important to consider and share.  Each of YOU is important to me and I have not shown that by failing to post fresh information often enough.  I’m truly sorry.

I found a piece I want to share with anyone who uses Public Assistance.  It is helpful, insightful, and full of tips and ideas for people who hold EBT cards for SNAP or WIC.  I hope you will enjoy and appreciate the content as much as I did.

Please visit this site: http://eatocracy.cnn.com/2013/11/13/how-to-feed-your-family-from-a-food-bank/

It’s not been written this week but it does contain useful information about feeding a family from a food bank.

Look for more regularly posts after August 1, when a huge project  will end and the blog can again be a focus.

By the way, nobody here profits if you click on the link above.  Nothing to buy here.  No fancy apps.  Just a helping hand when it comes to feeding your family as low cost as can be! We love your feedback; use our email: foodstampscookingclub@gmail.com . Thank you!

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: Curry?

April 27th, 2015

The Normanator and I grew up eating liver and loving it. ONE guy at church brings it once a month; he obviously loves it, too.  But hardly anyone likes it, really.

Before you turn away in disgust, just see how we prepare it at our house:

It is rinsed and we make sure the membrane is cut away from the meat.  That membrane is what makes the meat tough…ugh!  As soon as it is rinsed, each piece is laid out on a clean dishtowel.  *You could use paper toweling, if you have it, but that uses up lots of trees.  Just sayin’…

After it has been patted dry, each slice is dunked into an egg mixture…just eggs, beaten slightly.

Next it is drawn through seasoned flour and the flour is seasoned liberally with salt, pepper and curry powder.  Any excess is gently shaken away.

These pieces are set aside on a platter while 2 or 3 onions are peeled and sliced.  Those go into  a bit of oil in a cold oven-worthy skillet or baking pan.  The meat is layered over the onions, a cover is set and the whole thing goes into a COLD oven.  The oven is set at *350 for about 45 minutes to an hour.  That’s when it’s safe to peek into the oven to check the doneness of the meat with a fork.  If the meat is tender and nicely browned and the onions are clear, with juice in the bottom of the pan, your food is ready to serve. If you want the meat to cook longer, just leave it in the oven til it looks the way you like it.

We like to serve this with spinach.  Sometimes I cream it.  If I do this, mashed potatoes are added to the menu, so the creamed veg tops the potatoes like gravy.  Other times we season the spinach with salt and pepper and a few drops of rice vinegar. *Any vinegar will do.  Spinach is beyond delicious when a pinch of nutmeg is added just before it’s served.  Nutmeg can be added to the creamed version; but adding vinegar to that is inadvisable.

This blog is dedicated to users of Public Assistance for their food dollars.  Food budgets that are strengthened by EBT cards and WIC need all the help available.  So do those budgets dependent on food commodities or food drops or food pantries.  We hope our target audience finds help from our offerings.

There is a place in the upper right hand corner for people who might like to get a series of cooking tips.  Just click the button and you are instantly a Member of the Food Stamps Cooking Club!  We cherish each member and value your thoughts and opinions.  If you have ideas to share you are welcome to send us a messsage:

foodstampscookingclub@gmail.com

There is nothing to buy; no fancy apps.  Just common sense ideas for frugal food prep!  With a bit of humor, served on the side.

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: Lunch is Ready!

April 20th, 2015

The weather in our part of the world invites this cook to make soup for lunch!  *The weather most any day does this; we are soup LOVERS.

We are also frugal.  Lunch ‘out’ is way spendy, unless lunch ‘out’ means we are eating on the deck…and today it’s way too windy for THAT !  grin

A good friend will be here to share our lunch. I’m going to make a low cost soup so good she will beg for seconds.

Here’s what I’ll do:

Saute` 1/2 an onion in a bit of oil *I prefer coconut; you use what YOU like best.

I’ll add a couple of carrots, scrubbed and sliced and toss  in a 2 or 3 ribs of chopped celery.  I’ll cook this over a medium heat til they are tender and fragrant.  Just for fun I’ll season the mixture with salt, pepper and a touch of garlic powder.

I’ll set that skillet aside and put 1 cup of rinsed lentils into a saucepan.  I’ll cover those with 2+ cups of broth and bring those to a boil.  As soon as they have come to a boil I will add the veggies I sauteed earlier.  The whole soup will be finished in about 20 minutes!

SIDEBAR: If you do not have broth, or don’t care to use it don’t fret.  Broth only makes the soup richer.  Nobody will croak if you use water.  But you might like to season the water with rosemary or sage or garlic.  Make it taste  the way YOU like it to taste!  Golly, you can season BROTH that way, too! Also, if you have a bigger family you’ll want to use more lentils and more cooking liquid.  END SIDEBAR.

Lentils are a complete protein so there is no reason to add rice or barley or any other grain. But this meal will be more complete if it is accompanied by a veggie salad.

I browsed through the fridge and came up with mushrooms, Romaine lettuce, red onion, celery, cherry tomatoes, red, green, and yellow peppers.  Methinks this collection of goodness will make a bright, crisp companion for the Lentil Soup.

The Normanator likes crackers in his soup.  I think I’ll change things up a bit and pop some corn to use as “croutons”…it’s good fiber, no gluten and makes the house smell yummy.

Lunch is ready.  Won’t you join us?  (I WISH.)

This soup is so easy that children could help.

If you have an EBT card for SNAP or WIC we hope this blog is helpful for you.  If you use food commodities or food from a food drop or food pantry we want to help you s t r e t c h your food budget!

We welcome your comments and we are thrilled to have new members!  foodstampscookingclub@gmail.com will get us your comments!

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.

PS/Next month SENCA will host a cooking class dealing with seasonings.  We would LOVE to have your ideas about how YOU use spices and herbs…you have our address…just sayin’

Food Stamps Cooking Club: Humble Potatoes

April 17th, 2015

Pardon our lack of visual delights.  It’s complicated.  *SIGH…

There is an organization in our small rural town dedicated to helping people and changing lives.  It is South East Nebraska Community Action–or SENCA, for short.  One of the programs sponsored by SENCA is an annual Woman of Distinction event, honoring the amazing women of Johnson County, Nebraska.

It is costly to present this affair so to raise funds to defray the costs a Potato Bake was put on so the public could make a freewill offering, have a great meal, and have a really good time.

The SENCA office location was host for the evening.  Their Advisory Board, made up of 7 people in the community who are just average folks in the community did the planning, cooking, serving and of course, clean up.

They baked a LOT of potatoes; they set out an array of toppings that were mouth watering and pretty.  The offerings included butter, sour cream, grated cheese, broccoli, creamed corn, bacon bits, chopped ham and well seasoned chunks of chicken.  Beverages were iced tea and water.

SIDEBAR: Other items were considered but to minimize cost these were omitted:  onions, chives, chili, salsa, red/green peppers, chopped lettuce and olives.  END SIDEBAR.

The plates were colored to match SENCA‘s theme colors: red and blue; the flatware was delivered to their door by one of the Advisory Board members who happens to be a minister.  The kitchen at his church was missing all its flatware that evening! (Every piece is in its proper home this morning!)

The potatoes that did not get consumed were toted to a sister agency in a nearby town.  The leftover veg was stowed in the SENCA fridge and some of the meat went into the freezer for use by the SENCA cook.  There was not a shred of  waste!

I mention all this because it got me thinking how easy it is to make up fixin’s for baked potatoes for a hungry family.  The cook might spend an evening or a day off afternoon chopping whatever veggies the family favors and keep them in the fridge til they are needed.  Well scrubbed potatoes will cook nicely in the crock pot til it’s time for the evening meal.  Various toppings could be set out for each diner to decorate his potato to his own liking and no one would be put upon after a tiring day of work. And the food budget would still be intact!

SIDEBAR: IF you have a dishwasher, loading potatoes into it is a slick and simple way to get a lot of taters clean in a hurry!  That’s how the SENCA bunch pre-cooked theirs!  When those taters came out of the dishwasher they were checked for spots, oiled and placed on baking sheets to slide into the ovens! END SIDEBAR.

Users of EBT cards from WIC or SNAP might find this idea useful, if not new.  If you or someone you know uses food from food commodities or a food pantry, this is just one more way to make life a wee bit easier.  Maybe you have things from a food drop or church food pantry…dressing up the humble potato is a wonderful way to add fiber, nutrition, flavor and oomph to what might otherwise be a boring tater!

As you who are Members of this humble Cooking Club know, we dedicate  this piece of cyberspace to those who depend on public assistance for their food budgets.  We intend for it to be a helpful asset.  We also hope you will share your stories and experiences with us.  If you like, you may write to us at foodstampscookingclub@gmail.com.  WE LOVE HEARING FROM OUR MEMBERS!

We also hope you are getting benefit from the little series of cooking tips we send along to new members.

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: Using Our Imagination…

February 4th, 2015

Mother Connie has been plagued with technological issues.  Hence, no photos…(SAD FACE)  But at least everyone at our house is warm and well! (HAPPY FACE)

Plan A was to post pictures of the luscious food that was photographed specifically for the blog.  HOWEVER, Plan B had to be executed because those perfectly gorgeous photos canNOT be accessed. (SAD, TEARY FACE)

SIDEBAR: In my next life I’ll be an IT whiz.  END SIDEBAR

During these cold weather months we have concentrated on oven meals, one pot dishes and hearty soups.  *They all made lovely portraits which I suppose we’ll never lay our eyes on.  They all tasted  wonderful and the left overs were morphed into different and tasty offerings.  That is part of the joy of cooking at home.  Not only do you save money and know precisely how the food is prepared, you get to revel in re-imagined leftovers!

The Normanator begs for chili soup oftener than I care to ‘build’ it. Yesterday, on a shopping trip, we found a package of reasonably priced ground chuck so I snatched it up.  For dinner I browned and seasoned the meat with salt, pepper, a rather stingy amount of chili powder and I added onions.  This made for great filling for tacos.  YUM  We  oohed and aahed between taco bites at dinner!

This morning, as snow fell and obscured our view of the street, I used the meat left from tacos to make a chili soup.  I added chili flakes, fresh green pepper, and home canned tomatoes.  As I looked for beans I was stunned to discover I only had garbanzo beans!  Not suitable, imho, for chili soup!  I spied the jar of lentils.  I pulled out of the freezer a bag of barley and tossed a handful into a skillet to toast and I put the toasted barley and some lentils into the soup mix.  I added some onions.  I spooned in a scant teaspoon of sugar to diminish the tomato’s sting.  It began to bubble and smell like chili.  I tasted it and swooned.  I can hardly wait for lunch time!

No doubt many of you have made similar substitutions.  That’s what you do when you have what you have.  Especially if your pockets are empty and/or it you are in the midst of a blizzard!

Those of you who depend on public assistance for your food dollars know precisely what I mean here.  If you use WIC or SNAP or food commodities or get your eats from a food pantry you have no doubt made plenty of substitutes.  You are to be applauded for your creativity.

After being offline for what feels like forever it was a joy to see that we have so many NEW Members to this club!  Thank you all for joining and we welcome the newcomers with open arms. We hope you’ll have good, solid help from this little part of the internet.  You are welcome to contribute, too.  Send any messages to foodstampscookingclub@gmail.com.  WE LOVE MAIL because we love our Members!

There will be a Cooking Class at SENCA in Tecumseh, Nebraska on February 24, 2015.  There is no cost for the class but we need to know how many will be able to attend.  Please call 402 335 2134 to reserve your spot.  The class will focus on One Pot Meals and we will be talking about seasonings.

Connie Baum

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