Posts Tagged ‘soup’

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

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Super Soup at Food Stamps Cooking Club

February 26th, 2013

Freshly made, highly nutritious, this makes up great soup in a flash!

From humble vegetables, a great soup can come with no stress or heavy lifting!

Most cooks favor dishes and  meals that take little time because cooking is just one more thing busy people have to do.  Well, today we offer you a simple meal that will satisfy your time AND your nutritional requirements.

SIMPLE BROCCOLI SOUP

1  head fresh broccoli or 4 cups of frozen chopped broccoli  *If you use fresh, cut the head into pieces, wash and chop into smaller pieces.

1/2  onion, chopped

salt and pepper to taste

Sour cream *optional

Cover the broccoli with  a cup of water and bring to a boil.  As soon as the water boils, lower the heat, add the onion and seasonings and cook til tender.  Watch the water lever; you do not want the pot to boil dry.

When the broccoli is tender, put the undrained vegetables and the liquid into the food processor.  *No processor?  No worries; just work in batches and use a blender.  No blender either?  Not to fuss; just mash the veg with a potato masher.

The finished product should be bright green, lump-free and smooth, like velvet.  This will be a very thick soup.  When it goes into the bowls, a dollop of sour cream will top it off nicely.

By using cauliflower in place of broccoli, you can make a thick white soup.  A very interesting, highly nutritious soup could come from using BOTH broccoli and cauliflower.

If you insist that soup should be thinner, feel free to add chicken broth to make the consistency you prefer

This method of making soup really appealed to me because my own mother leaned on canned soups as I was growing up.  That was, no doubt, because my dad either worked in the grocery biz or owned a grocery store and that was the quickest and easiest way for her to put a meal on the table.  I wonder if she would have prepared this…I fancy she would because it is so easy, so simple and takes almost no time.

While my own potful of soup simmered I put together a salad of lettuce, celery, onion, peas and carrot pieces.  I dressed it with a dab of mayo/sugar/milk to make a thin dressing.

We were pretty sure we were eating like royalty.  But the best part is that we were way too full to look for after dinner snacks!

These soup ideas might work well for YOU if you find yourself living on a dime, procuring goods from a food pantry or food bank.  If you use food commodities we hope this gives you some ideas for your dietary needs.  Maybe you are thrifty by nature and enjoy managing your food budget or you have an EBT card from SNAP or WIC. 

Thank you so much for passing the word about the Food Stamps Cooking Club.  We are welcoming new Members every day and this is important to us.  You are welcome to communicate with us by sending your emails to foodstampscookingclub@gmail.com  We read every message with delight.

~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.

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

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

Food Stamps Cooking Club: OLE`!

April 8th, 2011

 

OLE`! Anita has shared a turkey taco soup recipe! Can you say, “YUMMY”? And “Thank you, Anita”?

Our little town gathers every Thursday through Lent to worship and have lunch.  This week the Methodist ladies served a chicken noodle or chili soup in deep bowls, accompanied by sandwiches that literally melted in our mouths!  Everyone at our table was raving and we agreed that the weather almost demanded soup for lunch!

At our house we eat soup year around and we’ve even had it for breakfast. WE HEART SOUP.  Anita, one of our faithful and contributing Club Members has shared a soup recipe I think could easily become a year around favorite.  It’s delish; it’s cost effective; it’s comfort food at its finest and it is an easy thing to make!  That is a winner, for sure!

Here is Anita’s offering: We present it with our thanks!

Turkey Taco Soup recipe


Things you need to get:

2 lbs ground Turkey
4 cup of chicken broth
1 to 2 can(s) of Rotel : canned tomatoes
1 can of Kidney beans(undrained)
1 can of Pinto beans(undrained)
1 can of tomato sauce
1 can of or frozen corn (1 cup)
1/2 cup of diced onion(sauteed with turkey)
Salt
Pepper
Garlic power
a package of Taco Seasoning
Fritos or tortilla chips
Sour cream
Cheese

You would need to brown the turkey with onions…with salt, pepper and garlic pepper. Add chicken broth, beans, corns, Rotel, tomato sauce. Stir and add taco seasoning. Check and taste how much you want it… add a bit more salt and pepper. Let it simmer for a bit before you serve.

When ready, serve with fritos, cheese and sour cream! Voila!

I personally think it tastes better than ground beef and also you don’t taste the grease from beef. We really like it!! Also chicken broth adds a lot of flavor as well. I would rather to use chicken broth over ranch mix. ;)  ~Anita

 

Mother Connie would like to add that the Food Police will not invade your kitchen if you do not use that particular brand of tomatoes. People like Carol and Rainy, for example, will want to use the tomatoes they grew and canned on their own.  And, as you know, turkey and chicken are quite interchangeable.  If you use chicken in a turkey recipe, no one will turn you in to the Kitchen Police, so you are free to use whatever you have on hand.  grin

People who are at the mercy of the food pantry or use food commodities; folks who have EBT cards for WIC or SNAP will love this frugal meal.  Users of Angel Food Ministries can work this into their menus quite easily, too.  And those of us who just like to save the big bucks on our food budgets will appreciate having this soup to serve to those we love any time of year.   Maybe we will even have it for breakfast a time or two!

Today’s post is sponsored by the good folks at ToothSoap.  We hope you can pop in on them and give them the once over.  They are nice people; be sure to let them know that Mother Connie sent you their way.

Thank you to all the folks who have recently joined the Club!  We are having way too much fun sharing low cost ideas for feeding our families health supporting meals with little muss or fuss or cost!  Let us hear from you by sending us a message at foodstampscookingclub@gmail.com , won’t you please?

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

 

Are You IN THE SOUP?

October 29th, 2009
Do you feel as if YOU are in the soup and don't know what to cook?

Do you feel as if YOU are in the soup and don't know what to cook?

Day in and day out we must come up with something to eat to put before those we loveIt’s gratifying but to be sure, it’s a challenge.

Add to the monotony of daily food prep the fact that we are tired, we are rushed, we are stressed AND we are making every effort to save cash in the process and you have a dilemma.  Plus, you still have to make dinner!

Poor baby.  You need a nice cup of tea and a steaming bowl of soup!  That will set things right again.

It’s a pity you cannot smell the soup that’s simmering in our kitchen right this moment…it’s a rich soup because of the chicken bones and all that lovely broth.

Broth is easy to make and it saves a ton of money while adding oodles of flavor.  All you need to do is save your vegetable scraps as you prepare the vegetables for the soup.  I like to trim the carrots and celery and onion and cut them into slices.  All the “waste” is clean so it goes into a pot.  I add salt and pepper and a bit of water and allow it to simmer while the vegetables saute`.   I strain the potful into a container and save any broth I do not use for making gravy later on.

SIDEBAR:  Because I was working with chicken, today I added a generous amount of poultry seasoning to the mix.  Rosemary would be ideal for this, as well.  END SIDEBAR.

As the soup reduces, I can add that broth to the pot and add flavor and character to it.  The funny thing about soup is that it is delish to day but tomorrow it will be more delicious!  How’s that work?

I like to put a covered pot  or large casserole, lid and all,full of soup into the oven.  I place it on a tray just in case there are drips and let the oven “babysit” while I do other things.  Today the soup that occupies the oven is full of onion, celery, carrots, zucchini, potatoes, corn and green beans.  All of these came from The Normanator’s garden! Tomorrow, when the pot is not so full, I’ll add some home canned tomatoes.  That creates a whole new flavor treat and I won’t have to watch it–it can slide back into the oven while I look for more recipes to share with the Club Members!

Are you watching your food budget carefully?  Do you use an EBT card from SNAP?  How about WIC?  Angel Food Ministries? Do you stock your pantry with help from food commodities or a food pantry?  This Club was created with YOU in mind and we have so much fun figuring out ways to help you manage those food dollars while keeping your family healthy and content.

Our mailbox has had some mighty interesting finds in it and boy, howdy, are we ever glad!  You can send your goodies to  foodstampscookingclub@gmail.com.

You have let it be known that you are visiting our sister sites and that delights our hearts!  Those would be Mother Connie Sez and The Healthy and Wealthy You.  If you are interested in adding some income to your household you might like to visit Rapid Cash Review for ideas about that.

Connie Baum



Back To School Food?

August 14th, 2009

In our part of the world the new school year begins next week!

Starting a new school year with youngsters in the home can mean a variety of things.  It might mean scraping together some lunch money for a hot noon meal at school.  Some schools provide breakfast for their students.  Some children brown bag it and others are blessed to be able to go home to eat their lunch.

No matter what arrangements are made for lunchtime fare, it is critical for the whole family-not just kids!-to have a decent breakfast.

By ‘decent’ breakfast I do not refer to pastries and juice drinks.  I am not talking about junky rolls and cupcakes!  I’m talking about a good protein and some carbs to get the blood sugar up and stabilized so students can perform at their peak.

Believe it or not, this can be accomplished even if you use food commodities, food pantries, or SNAP funds for menu planning.

You can’t beat cold cooked rice for a quick breakfast.  Sprinkle a little sugar, a dash of cinnamon, and even a handful of raisins into your bowl, pour in a bit of milk…MMmm… GOOD EATS!

If you must hurry away so fast you need to DRINK your breakfast, toss a few berries into a blender full of milk-prepared powdered milk will fill the bill-and whirl it to make it foamy.  If you have some protein powder, that will amp up the nutrition and if you are fortunate to have some barley grass to add to it, that will work to make a healthy way to start the day.

A slice of whole wheat or rye toast with a coat of almond butter “painted” on-peanut butter is another suggestion-will ensure the protein needed for a student to feel his best as he delivers a top notch performance in his classes.

At this time of year it makes sense to offer students-or anybody who shows up at the breakfast table:BLT or bacon, lettuce and tomato sandwiches!  The tomatoes are plentiful now and a sammie helps to make a quick getaway.  WARNING: BLTs may require extra napkins or a bib!  grin

One of my most favorite ways to begin a school day when I had youngsters to look after was tomato soup.  Yes, it’s lunchtime fare, but it is a great and healthy way to send them off for a busy school day.  When I served soup, the kids would clamor for toasted cheese sandwiches, too.  It made for a simple breakfast and was a winner all around!

Here is one way to prepare it.  I highly recommend you avoid commercial soups if possible because they are loaded with MSG and more chemicals than a good breakfast requires!   It might be something you can prepare on a weekend, leaving it in the fridge for the flavors to marry.  It makes a large amount so it’s great for “cooking once and eating twice!”

SPICY HOME MADE TOMATO SOUP

4 quarts of tomatoes, peeled and cored

3 1/2 cups onions, chopped

2 1/2 cups chopped celery

2 cups sweet red peppers, chopped

1 cup carrots, sliced or chopped-depends how you want them to look

7 bay leaves

1 tablespoon whole cloves

1 clove garlic

1 cup brown sugar

2 teaspoons salt

Combine tomatoes, onions, celery, carrots, peppers, bay leaves cloves and garlic in a large saucepan.  Simmer until veggies are tender. Remove the bay leaves.  Puree the vegetables in a food processor or food mill. *IF you do not have either of these, you can use a potato masher. After the veggies have been processed in this way, return them to the saucepan, add the sugar and salt and cover.  Allow to simmer for 15 minutes.

This recipe makes 2 quarts of soup and a very healthy, hearty start to a school day!

This soup is going to be something everyone can prepare, no matter if you are using Farmers Market coupons, Angel Food Ministries, or if you just want to use all those tomatoes your neighbor gave you! PS/If you add zucchini to this soup it will increase the veggie power.  Just wash the zucchini, lop off the ends and grate it.  A coupla cups sneaked into this soup will be a great use of this plentiful vegetable.

Thanks to all the new Club members who have joined!  We hope you like the messages we’ll have for you.  We make every effort to help you.

You can help us, too.  We love hearing from you at foodstampscookingclub@gmail.com  and we know you are sending your people to the Food Stamps Cooking Club because you’ve TOLD us so!  Thank you so much!

Thank you, too, for visiting our partners.  They want to help you as much as we do.

Connie Baum