SNAP Challenge Day 5
November 9, 2013 § 3 Comments
I am thankful for having taken this challenge. How could I have eaten this week with $22.50 if I did not know how to cook? Cooking on a budget brought back so many memories of my mom in the kitchen. I love sharing my love for cooking and I hope if anyone reads and makes any of these recipes that they know I was having fun in the kitchen. Cooking does take time and so does the clean up, but it is something I do because I believe nourishes more than my body and my family — it creates healthy traditions and build communities, I believe that. I went to the store closest to the Oakwood Food Pantry in Troy, NY. and I did not shop with recipes in mind. I just got ingredients I could afford, like to eat, and thought it would be filling and nutritious. The fun was to figure out how to use them so they would be tasty, but I did rely on years of cooking experience to make that happen. These are simple recipes that did not take long to put together. I did not get garlic and I missed that a lot this week. My ingredients looked like the groceries I usually bring home to feed my family, minus coffee, nuts, chocolate… and because of that, I did have trouble staying alert in the afternoons without good snacks, but I was not hungry. I felt thankful and blessed. I do have a lot of grain leftovers, but most of stores we shop at does not offer bulk shopping. This is very hard if one is shopping for one or two people. I did figured out a few more recipes for my recipe box and I am also happy to learn more about SNAP (Supplemental Nutrition Assistance Program.)
Here are the leftovers: 1 qt of cooked brown rice and lentils, 1 cup of cooked rice pilaf, 2 cups of cooked frozen pinto beans, 1 1/2 cups oats, a couple of serving of noddles, 2 carrots, 1/2 cup broccoli, 1 cup of black beans and 1 cup of brown rice, 1/4 cup of lentils, 3/4 of an onion, 3 eggs. I made 3 cups of sauerkraut of leftover cabbage and grew lentils in a jar–1 cup yield 6 cups.
and what I ate today:
Breakfast: Frozen Banana-Oat Smoothie »12 ounces — on the go, it works.
Lunch: Broccoli Lentil Sprout Frittata with carrots sticks
1. Set oven to broil to preheat
2. In an oven safe pan (I used a 8 1/2 inch cast iron), add olive oil to coat the pan and cook 1/2 cup of chopped brocolli, 1/4 chopped onion, onion and lentil sprouts until soft, a couple of minutes.
3. Add 2 beaten eggs to the cooked hot veggies.
4. Place the oven safe pan under broiler in the middle rack of the oven, for about 5 minutes until golden and eggs cooked. Check around 3 minutes as ovens may vary in temperature.
Dinner: Veggie Chili
This was so good on this cold night–cold and we saw the first snow flurries of the season. I took the chili to bible study to share since I was not having the pizza. I added to the crock pot on low for 4 hours: 2 cups of cooked pinto beans, 2 cups of cooked black beans, 1 cup of the tomato sauce, 1/2 onion, 2 chopped carrots, broccoli stems, and the other half of the jalapeno. I added my taco seasoning, chipotle powder and salt to taste. Yum!