Posts Tagged ‘Zucchini’

Roadside Stands Help Food Stamps Cooking Club

September 6th, 2013
Looky what WE found at a roadside stand in North Central Nebraska!

Looky what WE found at a roadside stand in North Central Nebraska!

It’s been a busy week here in the Club House–we have hosted a Book Lovers Club meeting; we have had surprise visitors, which we always enjoy, and on Thursday we took the day to travel to Central Nebraska on business.  We did toss in some pleasure, too:

We had a ginormous pizza loaded with sauerkraut, lots of meat and cheese and spices that tickled our taste buds.  Only one slice was plenty for a meal!  WOW.  This was served at a tavern in the quaint and charming town of Dannebrog, Nebraska.

We had a ginormous pizza loaded with sauerkraut, lots of meat and cheese and spices that tickled our taste buds. Only one slice was plenty for a meal! WOW. This was served at a tavern in the quaint and charming town of Dannebrog, Nebraska.

Visiting the roadside stands this time of year is wonderful!  We picked out a watermelon, a red pepper the size of my head, and some squashes: a turban squash and a butternut squash.  Everything looked so tempting and delish!  There was a wide variety of tomatoes, cucumbers, zucchinis, melons, onions, squashes, and the workers all talked about the crops that are still being harvested.

The sight of new vineyards popping up along the landscape was a treat for our eyes, too.  We visited a winery but they were so busy harvesting the grapes they were not available for tastings or serving meals.  We’ll just have to make another road trip at a later date! ;)

Soon Mother Connie will be posting a recipe for a casserole featuring spaghetti squash.  It is sooo mouth watering in a photo I saw that I cannot wait to make one and show all of you.  The spaghetti squash will be ready to pick very soon;  you WILL be kept in the loop!

The squash featured in the above photo make luscious soups for fall.  The recipe for squash soup has been featured here before but when a new batch of soup comes out of the Club House Kitchen, you guys will be the very first to know!

For those of you who have recently become Members of our merry band of foodies, we welcome you.  We are happy to help anyone but especially we like to focus on those who use public assistance for their food budgets.

Those who use EBT cards for WIC or SNAP and those who depend on  food commodities, food pantries, food banks, and the generosity of gardeners have told us repeatedly that the help we offer is really helpful and for that we are grateful.  We hold no judgments and we are not out to sell you stuff!  We hear, also, from people who simply like the challenge of wrestling with the food dollars to see how far those dollars might  S  T  R  E  T  C  H !  We are painfully aware of how you are all living on a dime and we love you madly.

Your comments mean the world to us.  Thanks for stopping by.  We are working diligently on plans for the Cooking Class; you are in that loop, too!  We hope it will be helpful for you in keeping your food costs to a minimum!

Connie Baum

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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


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