Posts Tagged ‘Zucchini’

Garden Variety Food?

July 22nd, 2009

Yesterday was an embarrassment of riches at our house.  Thank goodness our food budget is not dependent on food pantries, food commodities or SNAP.  We have not procured coupons for the Farmers’ Markets, either.  Angel Food Ministries, while in our area, is not providing this family with something to eat.  BUT OUR GARDEN IS!

The Normanator brought in a fine array of beans, beets, peas, zucchini, potatoes, corn and onions and we proceeded to feast like royalty!  And the tomatoes are big, fat, red and juicy.  They just INVITE me to the garden with a salt shaker in hand for snacking!  They really ARE glorious.

The joy of having garden goods is not limited to flavor.  Oh, no.  There is power in creating a strong healthy body that can come ONLY from nutrition.  Phytonutrients, anti-oxidants, enzymes–all the goodness inherent in real, whole food just cannot be duplicated in a lab or processing facility!  We truly ARE what we eat and what is assimilated.  When we eat well and wisely we can be our best selves and raise ourselves to a higher standard of living and being.

Putting wholesome foods on our dinner tables need not be an extravagant expense.  It need not strain your brain, either.  Simple foods are easily combined to make interesting, inviting plates that beckon even to little children.

I looked at a plateful of brightly colored cooked beets and thought, “If only I had some skewers, I could make Beet Lollipops.”  So skewers found their way to my shopping list!  There are still a few beets left to pull!

Ah…  Life is sweet!

Please know that we deeply appreciate your comments on this blog and your messages to foodstampscookingclub@gmail.com.  We are THRILLED when you send your recipes and ideas.

We are preparing for our September Cooking Class.  This class is available at no charge to those who are using SNAP, or any other food assistance program BUT YOU MUST RSVP  by September 1 by email to foodstampscookingclub@gmail.com in order to be assured a spot for the class.  Just put “SAVE ME A SPOT” in your subject line.

Thanks to those of you who have popped by Food Stamps Cooking Club to get your name on our list!  We send little tidbits out from time to time and we want everyone to feel included.

Our partners have indicated you are stopping at their “shops” as well.  We appreciate that, as do our partners!

Connie Baum


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Food Stamps Cooking Club Basics and Zucchini

July 20th, 2009

All the members of the Cooking Club are busy.  We have jobs, children, gardens, church and community activities.  Not only that, we must prepare meals-sometimes on the fly-and we’ll be using help from the SNAP program, food commodities, food pantries, or Angel Food Ministries.  This time of year we may be blessed to have Farmers Market coupons.

In any case, it would be very helpful to have a Master Mix on hand in the pantry so we can have a leg up on food prep.

Commercial mixes often have very bad ingredients in them and they can be costly.  I did find a buy on cake mix at our local market:  99 cents for a name brand product.  But this was a rare find and even more rare that I indulge, letting go of my food dollars in such a manner!

Assembling a home made mix can help you prepare low cost, interesting dishes your family will appreciate as much as your wallet will!  From just this one master mix you can prepare biscuits, muffins, breadsticks, zucchini bread, pancakes, coffee cake, banana bread, even tortillas!  The recipe I have for you today is included in the cookbook put together by the good folks at Wyoming University’s Cooperative Extension Service.

MASTER MIX

8 cups unsifted, enriched flour   *Mother Connie advises store brands shine here!

1/4 cup baking powder

3 tablespoons sugar

1 tablespoon iodized salt  *Mother Connie uses sea salt

1 1/3 cups nonfat dry milk powder

3/4 – 1 cup vegetable oil

1.  In a large bowl, combine flour, baking powder, sugar, salt, and dry milk powder.

2.  Drizzle oil over dry mixture; cut in with pastry blender or fingers until it resembles coarse cornmeal.

3.  Store in covered container in refrigerator.

YIELD: 10 cups.  Keeps 3 months in the fridge.  NOTE: To measure MIX for recipes: stir lightly, pile into cup-do not shake-and level off with a knife.

USING THIS MASTER MIX:  Zucchini Bread

2 eggs

2/3 cup brown sugar

1/2 teaspoon baking soda

1 1/4 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 cup zucchini WITH THE PEELING

1/4 cup water

2 1/2 cups MASTER MIX

1/4 chopped nuts *optional

1/4 cup raisins *optional

Beat eggs and sugar together in a bowl until well blended.  Add soda, cinnamon, vanilla, zucchini, and water.  Add MASTER MIX and stir until dry ingredients are well coated.  Fold in nuts, raisins.  Pour into greased 9x5x3″ loaf pan.  Bake at 350 for 45 to 55 minutes or until brown.  Makes 1 loaf.

*This zucchini bread recipe could easily be doubled.  Just make sure you measure correctly!

This will make a highly nutritious summertime snack for school kids and it’s great to have around for coffee breaks for the grown ups, too!  Best of all, it’s economical to make, particularly if the zucchinis are growing as prolifically for you and your neighbors as they are in our town!

Thanks to every one of you who visited Food Stamps Cooking Club and put your name on our list so we can send out little tips from time to time.  We appreciate that so much.

We are equally grateful to each of you for your messages to our email address: foodstampscookingclub@gmail.com

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