The End

I'm hanging up my spatula and my whisk. Well, not really. 

My friend Charlie invited me to his temple to speak about my three months on SNAP.  I went on a Friday night, even attended a little bit of the service first. The congregation was about to embark on a one-week SNAP challenge and they wanted some direction, information, inspiration.

All the things that occurred to me that night have occurred to me before: it's not hard for someone who isn't really on SNAP to take the challenge. Although most people who take it subsist (unwisely, I believe) on junk food and frozen food and feel awful after a few days, they start with a baseline of health and well being, which may not be the case with real SNAP recipients. If you are basically healthy, one week of hunger and frustration won't kill you. Much as we think we can get a glimpse into the life of someone on SNAP by reducing our budgets, it's clear that we cannot. We have warm homes, too much clothing, cars that have been paid for, can go off SNAP any time, have lots and lots of options in lots and lots of areas. Plus, for me: I love love love to cook and I especially love to cook within really tight parameters, whatever they may be. I have skills that not everyone has. And on top of all that, I have quirky eating habits. And am on the small side.

But I'm not saying that the congregation is doing this indiscriminately, insincerely or lightly. They are doing just the opposite: they are taking the challenge so that they can get a little bit of insight into the lives of people on SNAP but more importantly so that they can do more; their challenge (unlike mine was intended to be) is not an end in itself for them. What can we do, they ask, to change policy, to make a big impact? Can they get their town to offer Bounty Bucks? EBT at farmers markets?  Can they donate the money they save during their challenge to make someone else's real-life challenge easier? They are doing the SNAP challenge as a kick starter for themselves but are really interested in making a big impact. 

I went into this challenge to prove a point: that if you have the skills, desire and know-how, you can cook and eat well on such a limited budget. And what I discovered is that you can. 

What did I learn? 
Doing this challenge has definitely changed the way I think about shopping/cooking/eating and I have  no doubt I will save thousands and thousands of dollars as a result.  That isn't/wasn't really the point but any kind of consciousness helps, right?

Cooking really, really matters (ok, I already knew that).
Having a limited budget sucks. 
Having to pinch and save is draining in every way possible. 
It's embarrassing to be on SNAP (I don't care how many talking heads say that people take advantage of the system, I do not believe that anyone feels good about being on SNAP).
If you have a few very simple recipes in your arsenal you can cook all the time. 
It's hard to walk by raspberries and not even be able to think about buying them.
Shop sales. 
Having to worry if you will have enough money to get through the month is unimaginable. 
You have to get used to eating the same thing over and over. 
Don't waste your money on empty calories (which includes a lot of things that are not classified as junk). 
Comparison shop.
Buy food that gives you a big nutritional bang for your buck. 
Pay attention to serving size.
Be sure you get enough protein.
Having staples really matters (should SNAP offer staples to first-timers? should grocery stores offer discounts on items like oil, vinegar, flour, spices, etc. to SNAP recipients?)

What would I recommend to the USDA if they knocked on my door:
Sorry but I don't think recipients should be able to buy "non-food". I'm not sure where I would draw the line but I surely wouldn't allow soda and I surely wouldn't allow any kind of chips. I understand the argument that the government shouldn't tell you what to eat but if they are giving you the food or the money for food, strings attached seems like a fair bargain to me. SNAP should be more like WIC.

SNAP should offer basic cooking classes, with incentives for participation.  Maybe if you take a cooking class, you could get a discount on the items used? Or cooking equipment. 


Now what?
I'll keep posting SNAP friendly- meaning inexpensive, simple and delicious - recipes.

Thanks for reading......

My Trip to Walmart

There are no Walmart's near me and I happened to be meeting a friend near one so without really thinking about what I needed I went in and scoped out their food section. They have a ton of groceries. I thought it would be more like Target but it seemed to me to be a full grocery store within. The fresh options weren't bad but unlike the dry goods, there weren't enough options so that you could get everything there. 

Everything was less expensive, in some cases a little bit, in some cases substantially. But it was overwhelming!

I bought 2 dozen Eggland's Best eggs ($2.68 each) and 3 lb bag onions ($2.48). 

Sick of This

I am really sick of keeping track of everything I buy, sick of keeping and totaling the receipts, sick of pinching pennies, sick of taking pictures that don't look very good. And yet, I am not the least bit sick of cooking and coming up with recipes. I like that part.

I am the sort of person who doesn't turn in business receipts for reimbursement and up to now, my SNAP behavior has been completely in opposition to my natural self. But I've now started getting sloppy about keeping them in one place, keeping them at all, writing them down (guess I am reverting to what comes easily). 

And when I start to feel "enough already, I've proved my point" 

I start to feel that people on SNAP are sick of it too. 

Maybe sick and tired of different things than I am but sick and tired nevertheless.

On the other hand, I have a feeling that my shopping habits have changed forever. I now pay attention to price and am really good about cooking what I have on hand: I don't throw anything out. I don't buy cauliflower when it's $4.99. In the past, I didn't notice. Now I wait. 

Chunky Pasta Sauce with Beef

Recipe: Chunky Pasta Sauce with Beef 

2 teaspoons olive, canola, or vegetable oil

1 onion, chopped
2 garlic cloves, minced or chopped
1 tablespoon dried basil
1 teaspoon dried oregano

1 pound ground beef (can sub ground turkey)

Two 28-ounce cans diced tomatoes, including the liquid
1/4 cup chopped fresh basil leaves
Shaved or grated Parmesan cheese

Put the skillet on the stove and turn the heat to medium-low. When the skillet is hot,   add the oil. Add the onion, garlic, basil, and oregano and cook until the onion is golden, about 10 minutes.

Add the ground beef and cook, breaking up with a spoon, until it is no longer raw, about 10 minutes.

 Add the tomatoes and cook until it starts to come together, about 1 hour.  Mash down if you want to make it less chunky. 

Serve right away or cool, cover and refrigerate up to 3 days.

 

After eating with spaghetti several times I sliced up
zucchini and used it instead. Much lighter. 

Zucchini spaghetti. 

What else I purchased

After my trip to Costco I was in for $130.66. So, 69.34 to go.

Here is what else I purchased this month:
Greek yogurt 5.70
Sharp cheddar 3.99
Firm tofu 1.99
2 Stonyfield Yogurt 7.98
2 Jalapeno peppers .68
scallions .89
2 onions .84
2 lemons .79
1 large zucchini .58
2 cauliflower 3.96
1 fennel 1.98
1 broccoli rabe 1.89
Savoy Cabbage .60
1 English cucumber 1.49
2 Cottage Cheese 5.58


subtotal: 38.94
minus Bounty Bucks 10.00
total= 28.94

$130.66

total=  159.60

its the last day of the month, so I'm off to the grocery store!!!
I've been overly cautious about what I buy and am almost having trouble spending all the money!!

Store brand yogurt 2.50

and now I can't find my last receipt but be sure 

I didn't go above the allotted $200.!

Chicken with Anise-Brown Butter and Lemon over Garlicky Broccoli Rabe

Recipe: Garlicky Broccoli Rabe

I have cooked broccoli rabe many times but found this version so good I ate half of it while cooking the chicken that was supposed to go with it. Sometimes I am amazed at how good something so simple can be. 

Serves 2-4 (but served just me)

2 teaspoons olive oil 

1 large or 2 garlic cloves, minced

1 bunch broccoli rabe, washed, stems removed, the rest cut into thirds

1/4 cup water

1 teaspoon white vinegar or lemon juice

Place a skillet over medium heat and when it is hot, add the oil. Add the garlic and cook until lightly browned. Add the broccoli rabe and water and cook until just tender, about 5 minutes. Add the vinegar and sprinkle with salt and black pepper.  Serve right away. 

Recipe: Chicken Tenders with Anise-Brown Butter and Lemon Juice

I hadn't intended to combine these with the Broccoli Rabe but discovered that the anise was amazing with it, a big surprise to me!

Serves 2-3 

1 tablespoon unsalted butter

1 1/4- 1 1/2 pounds chicken tenders

Kosher salt and black pepper

1 teaspoon anise seed (or finely chopped fennel) 

Juice of 1/2 lemon 

Sprinkle the chicken tenders with salt and pepper and then the anise seed.

Place a skillet over medium high heat and when it is hot, add the butter. Cook until the butter just browns. Add the chicken and cook until deep brown, about 5 minutes per side. Drizzle with the lemon juice and serve over the Garlicy Broccoli Rabe. 

Your Basic but Ever Adaptable Chicken Soup

Recipe: Chicken Soup 

There is nothing quite so comforting as chicken soup nor as versatile. Add more broth if you like it brothy, less if you like it stewy. Add diced tomatoes at the end; fennel, mushrooms, kale or zucchini at the beginning; fresh herbs like cilantro or basil, or spinach at the end, cooked leftover broccoli rabe, butternut squash, just about anything your imagination inspires. And if you don't like chicken, substitute tofu. 

Yield: about 10 cups

1 tablespoon canola, vegetable or olive oil

1 onion, finely chopped

2 celery stalks, sliced

2 carrots, scrubbed or peeled and sliced
3 garlic cloves, minced
1 tablespoon finely minced ginger root (if you have it)

8- 10 cups low-sodium chicken broth 

1/2 cup rice, barley, or small pasta (optional)

about 1 pound boneless, skinless chicken breasts or thighs

 Place a soup pot on the stove and turn the heat to medium. When it is hot, carefully add the oil.

Add the onion, celery, and carrots, and cook until tender, 10 to 15 minutes.

Add the chicken broth and chicken and raise the heat to high. Bring just to a boil and then lower the heat to low and cook, uncovered, until the chicken is cooked throughout, about 20 minutes.  Set the chicken aside and when it is cool enough to handle, shred it. 

 Add the rice and cook until tender, about 20 minutes. (If you want, you can use leftover grains or pasta. If so, skip this step and add them about 5 minutes before serving.)

Add the shredded chicken, stir, and cook until heated throughout, about 3 minutes.

Serve right away or cover and refrigerate up to 3 days.

Tofu with Broccoli (no pix)

Recipe: Tofu with Broccoli
This recipe works with almost any kind of protein, so if you aren't a fan of tofu, you can try chicken, pork or beef (though of course you don't have to drain them and you have to cook them longer). You can also substitute the broccoli with bok choy, spinach, etc.

Serves 4

2 teaspoon vegetable or canola oil (if if you have it, sub 1 teaspoon veg oil with toasted sesame oil)
1 pound tofu, drained and cut into 8th's
2 garlic cloves, minced
2 scallions, chopped
1 head broccoli, florets set aside and stem chopped
1/4 cup water
1 tablespoon sesame seeds
2 teaspoons Vietnamese chili paste
1 tablespoon soy sauce

Place a skillet over medium heat and when it is hot, add the oil. Add the tofu, one piece at a time, and cook until golden, about 3 minutes per side. Remove the tofu to a plate and set aside.

Add the garlic and scallions and cook until lightly browned, about 2 minutes. Add the broccoli florets and stems and the water and raise the heat to high. Steam/cook until tender, about 4 minutes. Return the tofu to the pan and add the remaining ingredients.
Stir well and serve immediately.

Eggs with Cheese and Chopped Jalapenos

Recipe: Eggs with Cheese and Chopped Jalapenos

I think this would be better with feta or goat cheese but alas, I only have cheddar. 

Serves 1 

2 large eggs

about 1 tablespoon chopped jalapeño, with seeds

about 2 tablespoons grated cheddar cheese

1 teaspoon olive oil

Place a small (if you have it) skillet on the stove and turn the heat to medium. When it is hot, add the oil. 

Add everything else (you can mix it beforehand or just add it as you have it) and cook until it just begins to set on the edges. Move the eggs around with a fork, sort of bringing up the eggs from the top to the bottom, so that they can cook. I don't do a lot of mixing because I don't like them super-scrambled, really a cross between scrambled eggs and an omelet. 

Curried Chicken Stew

Recipe: Curried Chicken Stew
You can vary this recipe quite a bit: substitute 1 can coconut milk (not coconut water) for the stock; add butternut squash; add mango chutney or better yet, mangoes or peaches; throw in a few currants or raisins at the end, or some toasted coconut.  If you want to add broccoli or cauliflower, by all means do, but add them on the plate. If you add them to the stew, it will get stinky. 

Yield: about 10 cups

1 tablespoon olive oil
1 onion, chopped
1 head fennel, chopped
2- 3 carrots, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 walnut size chunk of fresh ginger, peeled and minced
1 tablespoon curry powder
1 16 ounce can diced tomatoes
6-8 cups chicken stock
1 1/4- 1 1/2 boneless chicken breast (about 3 cups chopped)
1 tablespoon white vinegar or lime juice
1 jalapeno pepper, minced
2-3 tablespoons fennel fronds
1/4 cup chopped fresh cilantro or basil leaves

Place a heavy bottomed stockpot over medium heat and when it is hot, add the oil.  Add the onion, fennel, carrots, celery, garlic and ginger and cook until everything is wilted, 10- 15 minutes.Add the curry powder and stir well. Add the tomatoes and chicken stock and bring to a boil. Lower the heat to low and cook, partially covered, for 1 hour. Add the chicken and cook 12 minutes. Remove the chicken and set aside. When the chicken is cool enough to handle, using your hands, shred it. Return it to the pot and cook until heated through.  Add the vinegar or lime juice.
Serve immediately, garnished with jalapeño, fennel and cilantro or basil. 

I took a picture but have somehow deleted it. It was beautiful. 

Steak for Dinner!

Smoking hot!

I like a lot of char so when I cook steak, I often cut it into 4 pieces so that I have lots of charred edges. Nothing to this recipe: dry all the sides well, sprinkle with kosher salt and black pepper.

Place a skillet (cast iron if you have it, do not use non-stick) over high heat and when it is smoking hot, add the steak. Turn as each side gets charred and when they are all charred, your steak should be perfect: browned on the outside, rare on the inside.

What to do if you have lots of Smoked Salmon??

Yikes I have an awful lot of smoked salmon.
I've eaten it with lemon juice, thought about eating it with eggs (heating it seems gross to me), eaten it with cucumbers.
Eureka! I cut it up, put it on cucumbers and topped them with tsatsiki. Nice enough for a cocktail party!

See the little black flecks? Someone told me you could use mint from tea bags if you didn't have fresh mint. It doesn't work. My guess is that they need hot water to fully hydrate. 

Tsatsiki

I've been wanting to make humus for weeks and weeks or something dippy I could head to when I get home from work, something I can munch on while I contemplate dinner.

Tsatsiki, a Greek dip/spread made from thickened yogurt and cucumbers, seemed perfect. Now that you can buy Greek yogurt it isn't really necessary to strain your own yogurt unless, of course, you have regular yogurt and are on a budget. The straining usually takes place with muslin, though I have been known to use paper towels. But this time I eyed my coffee filters, which worked nicely. Just be sure to wash the cone part well before you make coffee!

Recipe: Tsatsiki
Tsatsiki is great as a dip, with raw vegetables or pita. Also on burgers or as a spread on sandwiches, instead of mayo.

Put your coffee filter to
another use.

Yield: about 1 1/2 cups

1 cup plain yogurt
1 cup diced cucumber
1 garlic clove, minced
Kosher salt and black pepper

To drain the yogurt (to make it thicker): Put the yogurt in the filter and set aside for one hour, after which it should have halved. If you want it even thicker, just let it sit longer. Put the yogurt in a bowl and discard the liquid.

What's left after draining.

Add the cucumbers and garlic and mix well. Add salt and pepper to taste. Serve immediately or cover and refrigerate up to 2 days. More liquid will appear: either mix it in or gently pour it out.

My Trip to Costco

Early this month I went to Costco. I decided- in part because honestly I was feeling lazy- not to calculate as I shopped and see where I landed.

Here is what I purchased:
6 pack of anchovies 6.99
6 pack of chicken broth 10.99
6 pack of chicken tenderloins 19.36
24 Organic eggs 6.99
New York steak (4) 30.13
1 # Smoked Salmon 13.99
3 # Baby Bella Mushrooms 3.99
3 pack of English cukes 3.99
2 # Grape Tomatoes 5.99

Total= 102.42

I have never (while on SNAP) purchased this much on one trip and while the prices at Costco are definitely better than almost anywhere else, I am definitely taking a risk. Plus I bought steak and smoked salmon, items you definitely wouldn't associate with a SNAP budget. But I am so sick of turkey burgers and honestly, I wanted to see if I could splurge and survive (both of which I think I can do).

By the time I went to Costco I had also gone to Russo's twice, again not calculating as I went.

Here is what I purchased:
Bananas 2.85
Navel Oranges 2.35
Pink Lady Apples 5.48
Grapefruit 2.40
Ginger Root .27
Carrots 1.40
The Worlds Largest Sweet Potato 1.66
Milk 4.29
Cheddar Cheese 6.78

Total= 27.48
Minus $10. Bounty Bucks
Total= 17.48

Total so far=119.90

Here is what I purchased:
Broccoli Crowns 3.17
2 small heads Cauliflower3.96
Fennel 1.49
Broccoli Rabe 2.50
Celery 1.98
Garlic .57
Grafton Cheddar Cheese 7.09

Subtotal= 20.76
Minus $10. Bounty Bucks
Total= 10.76

Total so far= 130.66

By the time the month ends, I will have lots of the Costco items left.  I think I am likely to recommend that IF you have access to Costco- or BJ's or another price club- that you stock up in the beginning of the month.  The prices are so so much better than any other supermarket.

Soup, Soup and more Soup

It's been a really long time since I have posted but it's not because I've abandoned my SNAP TestKitchen. I've been looking for deals at the grocery store, cooking away (particularly soup, soup and more soup) but not really taking pictures and not quite keeping track as well as I had hoped. Unlike many people, I love to cook but don't love to grocery shop- - - and particularly don't love to comparison shop. (A few years ago I shared a CSA share with a neighbor. She picked it up (and actually paid for it), I cooked whatever I wanted (using additional ingredients which I purchased) and then I cooked enough for both families. That was heaven for both of us).

So.......... I've cooked very unphotogenic White Bean Soup and Black Bean Soup (which is actually photogenic but I didn't photograph) and also Refrigerator Minestrone (with what was left in my fridge) and Mushroom Barley, once with the barley and once without (and also added diced tomatoes and 1 teaspoon fennel seed).

Bean Soups are definitely best made at least one day ahead of when you want to serve them. They need time for the flavors to mingle. If you can't wait, no worries. Both soups are super inexpensive to make, freeze well and are very filling.

White Bean Soup
Makes about 10 cups
1 tablespoon olive oil
1 large onion, chopped
2 celery stalk, choppped
3 carrots, chopped
2 garlic cloves, minced
1 teaspoon fennel or anise seed
2 16 ounce cans white beans, rinsed and drained
8 cups chicken stock
1 tablespoon fresh lemon juice
Parmesan or blue cheese, for serving

Place large stockpot over medium heat and when it is hot, add the oil. Add the onion, celery, carrots, garlic and fennel seed and cook until tender, 10- 15 minutes.
Add the beans and stock and bring to a boil . Lower the heat to low and cook 1 hour, or until the beans are liquid are well combined. 
Stir in the lemon juice right before serving. Add Parmesan or blue cheese.

Black Bean Soup
I love this soup for its great versatility: you can make it as spicy as you want, add more vegetables (more of what is called for, or additionally fennel or sweet potato cubes) and you can leave it chunky or blend it to be smooth (or partially, which is what I like). You can add a ham hock at the beginning or at the end, cooked ham or chicken. You can also speed it up by using canned beans.

Makes about 10 cups

1 pound dried black beans
1 tablespoon olive oil
1 large Spanish onion, chopped
6 garlic cloves, minced
1 teaspoon ground cumin
2 teaspoons ground chili powder
1 teaspoon oregano
1 16 ounce can diced tomatoes
10 cups chicken stock

Place the black beans in a large pot, cover generously with water and bring to a boil. Let sit overnight. Drain and return to pot. Cover again with cold water and bring to a boil. Cook until the beans are tender, about 1 hour, depending on how fresh your beans are.  Drain and set aside.

Place the same pot over medium heat and when it is hot, add the oil. Add the onion, garlic, spices and cook until tender, 10-15 minutes.

Add the beans, tomatoes and stock and bring to a boil. Lower the heat to low and cook, partially covered, until tender, about 2 hours.

If you want remove about 2 cups of the soup and puree it. Add it back to the pot.
Serve with lime juice (or vinegar) and plain yogurt.

Roasted Brussels Sprouts and Butternut Squash

This isn't so much a recipe as an idea: halve the Brussels sprouts and dice the butternut squash. If you have a microwave, microwave the squash for a few minutes first. If not, start the squash first and add the Brussels sprouts when the squash is tender. Add scallions, olive oil, salt and pepper and roast until golden. 

Even those who don't like Brussels sprouts will love this combo. 

Best Ever Caesar Salad Dressing

I've been making Caesar Salads on a regular basis for years, constantly tweaking the dressing. If you've been reading this blog you probably know I think everything needs lemon, lemon and more lemon. While I was making the dressing last week, I wondered: why not add lemon zest to get more lemon flavor? and as I peeled the skin, wondered: why not get rid of the pith (the white part) and the seeds and throw the whole thing in?? So I did.

I didn't write it down but as soon as I run out of the best-ever- version, will make it again and share the recipe. In the meantime, I have to say that the whole lemon added bulk, which thickened the dressing but also added more lemon flavor, without additional acidity.

I made a salad of romaine lettuce, cauliflower, smoked turkey and Parmesan cheese. Yum. I can't wait for the spring and endless salad making. 

Super Easy Way to Add More Vegetables

If they start to dry out at all, simply flip them over.

This may seem so simple it's silly but the easiest way to add more 

vegetables into your diet is to make it easy to eat them. 

Think about all those times you open your refrigerator door and stand there pondering what to eat: you're starving and just grab whatever is right in front of you. Even if you end up grabbing something else, this will insure you chomp on some celery and carrots in the meantime. 
I guarantee it will work. 

Mushroom Barley Soup

Recipe: Mushroom Barley Soup
In spite of the fact that I love this soup, I am not generally a big fan of mushrooms. If you don't have or like barley, you can substitute brown rice. Additionally, you can add corn, tomatoes or spinach and/or substitute beef or vegetable broth for the chicken.

This tastes much better than it looks. 

2 teaspoons olive or vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped
3/4- 1 pound button mushrooms
2 teaspoons dried thyme
1/2 cup barley
10 cups chicken stock 

Place a heavy bottomed stockpot over medium heat and when it is hot, add the oil.  Add the onion, garlic, carrot, celery, mushrooms and thyme and cook until everything is wilted, about 10 minutes.

Add the barley and stir well. Add the chicken stock and bring to a boil. Lower the heat to low and cook, partially covered, for 3 hours. You may need to add stock- or water- if the soup gets too thick. 

Serve immediately or transfer to a container, cover and refrigerate up to 3 days. 

Last Shopping Trip of the Month? and a Miscalculation

It's easy to buy too many vegetables (is there such a thing?)
because they are soooo pretty!

Here is what I purchased: 
1.31 lbs broccoli crowns 1.95
1.18 lbs zucchini 1.76
1 bunch scallions .89
3 red onions 1.24
1 bunch radishes .75
.93 lbs Brussels sprouts 2.77
1 small red cabbage .65
3 small romaine bunches 3.98
Butternut Squash, peeled 2.97 (I was feeling unusually lazy)
2 cherry tomatoes 1.96  (not sure why I bought these, they're pretty flavorless)
1 quart Stonyfield yogurt 3.98
1 container cottage cheese 2.79

Total= 25.59

I miscalculated the amount of money I would allow 

myself for February. 

Since February is a short month, I just calculated that each days allotment would be $7.14. I was out of town 11 days so need to subtract $78.57 from the $200.00, meaning I had 121.43 to spend and spent: 

Total so far= 100.59 
Plus I didn't even subtract imaginary Bounty Bucks!

I guess this is not the last shopping trip of the month...................

Kenny's Amazing Anchovy Garlic Pasta

Recipe: Anchovy Garlic Pasta
This is the kind of dish that feels very decadent but is super simple to make. Add steamed or roasted broccoli if you like and/or crushed red pepper flakes.
You can also make the anchovy garlic part and refrigerate it up to two weeks: it's great on grilled bread, cauliflower and whatever else you can think of.

4 tablespoons olive oil
Whole tin of anchovies, not drained
10- 12 garlic cloves, minced
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1 pound spaghetti

Place a large skillet over very low heat and add 2 tablespoons olive oil. Add the anchovies and garlic and cook, pressing down to mash the anchovies and cook, stirring frequently. until they are sort of melted and golden, 10- 12 minutes.

In the meantime, bring a large pot of water to boil. Add the spaghetti and cook until al dente. Add the pasta, a little bit at a time, to the anchovy mixture, mixing all the while and adding 1/2 cup of the pasta water.

Add the parsley and serve right away (or cover and refrigerate)  When reheating, reheat in skillet and add more liquid (or water) if necessary.

Sardines

Sardines, sliced jalapeños,
chopped parsley and fresh lemon. 

Sardines are the kind of food that people scoff at but they are actually very tasty and a great and cheap source of protein.  
Here they are with sliced jalapeños, chopped parsley and lemon. 
They are also great with mustard and lemon and lots of black pepper. 
Also roasted red peppers. 
Also mashed on toast. With avocado and tomato. 

Some people use them instead of tuna in tuna recipes. 

Chicken Soup with Escarole

Recipe: Chicken Soup with Escarole
I really wanted to call this Chick Chick Chick Soup and use chickory instead of escarole and then add chickpeas just to give it a great name.
You can of course, substitute the escarole with chickory and add chickpeas. You could also add white beans, diced tomatoes and/or rice.

Makes about 12 cups

1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 garlic cloves, minced or finely chopped
8 cups chicken broth
1- 1 1/2 pound chicken breast (you could use whatever you like)
1 escarole, chopped
1/4- 1/2 teaspoon chopped red pepper flakes


Place a large soup pot over medium heat and when it is hot, add the oil. Add the onion, celery, carrots and garlic and cook until golden, 12- 15 minutes. Add the chicken stock and chicken  and bring to a boil. Lower the heat to low and cook until the chicken is cooked throughout, about 10 minutes. Carefully set the chicken aside.
Add the escarole and cook 20 minutes. While the soup is cooking, the chicken will cool. Shred the chicken and add it, along with the red pepper flakes, back to the soup pot.

Baharat Chicken

I am a little bit obsessed with the cookbook, Jerusalem by Ottolenghi and Tamimi. There isn't a ton I can make but I can adapt, sometimes heavily, and get really good results. 

Recipe: Baharat
Baharat is an Arab spice mix that is as fabulous on chicken (below) as it is on fish, lamb and beef. This makes about 3 times what you need. 

2 teaspoons cumin seed (I used 1 teaspoon ground)
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon cardamom pods
1 small cinnamon stick
1/2 teaspoon whole cloves (I left them out, I don't like clove)
1/2 teaspoon whole nutmeg
1/2 teaspoon ground allspice

Put everything in a bowl and if you have a spice grinder, dump them in and grind away. If you have a mortar and pestle, use that. If you have neither just do whatever you have to do to break everything up as much as possible.



Baharat Chicken:
This makes enough for about 3 servings, depending on what else you serve it with.  Try it rolled up in pita bread with humus or served on top of rice. 
 
1 tablespoon olive oil
1 red onion, thinly sliced
2 chicken breasts, cut in cubes
1 tablespoon spice mix (above)
1/2 teaspoon kosher salt
Juice of 1/2 lemon

Place a large skillet over medium high heat and when it is hot, add half the oil. Add the chicken, in a single layer, and cook until browned on all sides, about 8- 10 minutes. Remove the chicken to a plate.

Reheat the pan and add the remaining 1 1/2 teaspoons oil. Add the onions and cook, stirring from time to time, until browned and slightly crispy, about 10 minutes. Return the chicken to the pan and cook 3 minutes. Sprinkle with the salt and drizzle with lemon.

Trader Joe's and Shopping so far this month

A few of my friends have asked why I haven't been shopping at Trader Joe's, claiming that not only are the products high quality, the prices are low. My first reaction was that Trader Joe's isn't available in enough locations to be particularly relevant for people who are really on food stamps but even beyond that, when Trader Joe's first moved to Boston it seemed to me they only sold snacks and condiments, two things pretty off limits to me. Although I have shopped there on occasion and knew this not to be true I never really changed my perception.

That is, until I did my hellish day of comparison shopping. 

Most of the items I bought were neither snacks nor condiments (other than the mustard).

Here is what I purchased at Trader Joe's: 
2 1/2 # boneless, skinless chicken breast 6.99  (frozen)
Trader Joe's Organic Plain Non-fat Yogurt 2.99 (woah, so cheap!)
Trader Joe's Ground Beef 85/15 3.69
Trader Joe's Almond Butter 5.99 (I'm pretty sure this is the same as the Marantha brand at the supermarket which costs $13.99)
Trader Joe's Smooth and Creamy Spicy Humus 2.99* 
Trader Joe's Dijon Mustard 1.69 (about 1/8 the price of Grey Poupon!)
Organic Omega 3 brown eggs 3.79

Total= 28.13

I also purchased:

Over the Moon milk 2.99 (on sale)
Cabot Seriously Sharp cheese 3.59
Tofu 2.99
Celery 2.69
Escarole 2.49
3 # carrots 2.99
1# Applegate Farms smoked turkey 0 (I was given a coupon)

Total: 16.74

Swiss cheese 3.99 (on sale)
Brown Eggs 2.59
2 # yellow onions 2.49
2 heads garlic 1.08
1 bunch parsley (tho they charged me for cilantro, so I was probably overcharged) 2.49
Can of anchovies 1.69 on sale

Total: 14.33

Greek Yogurt (from a local shop) 7.14
2 Cabot Cottage Cheese $5.70
Total= 12.84

Total so far= 72.04 
I know that I bought mushrooms earlier in the month but can't find the receipt. so I'll make the total $75. I have three days left and $25 to spend!!  wooohoo!
* a note about humus: Humus is one of the only things I consistently buy that is pre- made. There are so many companies that do a good job of it, I have rarely made my own in years. Trader Joe's Smooth and Creamy was excellent and waaaay cheaper than even my usual brands even when on sale. 

Comparison Shopping is HELL

I am admittedly not a comparison shopper, not someone who likes to grocery shop, not someone who enjoys the hunt. However, I have become more and more aware of how much prices fluctuate between (and even within) stores and wanted to look at it a bit more scientifically. Frankly, I found it overwhelming and confusing and after having done this teeny bit of research, found it not only more overwhelming and more confusing but additionally surprising and sort of depressing. 

I shopped at Target, Whole Foods, Traders Joe's and Shaw's. There are no Walmart's near me but I will eventually add them to the list, as well as BJ's and Costco.

So here's my conclusion: 
1. Buy a lot of basics at Target. 
2. Buy store brands, unless you are very loyal to a particular brand. For instance, I love Cabot Seriously Sharp Cheddar Cheese and the store brand is cheaper though not as tasty. In some cases it makes a difference and in some it doesn't. This is just a matter of what you like and what you are used to. Even Whole Foods 365 line, which I had assumed would be outrageously expensive, was on the whole (ha ha), much less expensive than the same ingredients at the more conventional grocery store. 
On the other hand, I am a huge fan of Grey Poupon mustard and get panicky unless I have a whole jar of backup. The Trader Joe's version is a fraction of the price and sharper to boot but since I love mustard, I don't mind the sharpness and am now a convert. On the other hand, the Whole Foods brand is also less expensive, but much sweeter, which I don't like.  
3. Buy what what you like when it's on sale. I have a friend who has plenty of money but grew up in a very large family and still builds her meals solely around what's on sale. Of course, you have to be able to think on your feet and you have to have a really great sense of what goes with what.
4. On the other hand, conventional grocery stores have the best in-store coupons. 

Why Eating Real Food Matters

Among the many, many reasons it matters is: 

For the first two weeks of February I was traveling, mostly in LA and then 2 days in NYC and not on my SNAP budget. I ate almost every single meal in a restaurant, none of which were super high end nor did I eat any prepared or fast food (ok, I did go to In-n-Out Burger once because that's my tradition). Other than eating out, I cooked one dinner (jerk chicken, a big salad, roasted broccoli, roasted potatoes and chocolate chip cookies) for twenty of my college age daughter's nearest and dearest; had a few cups of yogurt, many cups of tea, coffee every morning and a few apples and oranges. I didn't eat food I tend not to eat anyway but I felt a bit like someone who goes off a diet, that since I wasn't sticking to my diet, I might as well really not stick to my diet. I can't really describe what I mean but when I got home, it was hard to go back to SNAP. It wasn't the money, it was having to think about every little thing: was I within budget? but more importantly, was I spending my money smartly?, was I getting the proper nutrition? Strangely enough, I was way more conscientious about my intake on SNAP. 
Additionally, all that eating out made me sluggish, head-achy, bloated and dehydrated. The amount of salt, sugar and fat hidden in prepared food is telling in how I felt. 

Even though I was often hungry, 

I felt better on the SNAP regime. How crazy is that? 

Smoothies

When I was in college I drank smoothies everyday. My typical smoothie was made with a banana, Granny Smith apple, orange juice and yogurt. I've since branched out but find that the orange juice makes it too sweet and so have replaced it with water. If you are looking to reduce the sugar content of your smoothies, you might want to reduce the juice one tablespoon at a time. 

If you like your smoothies cold and thick, when your bananas are the perfect ripeness, slice and freeze them in ziploc bags or plastic containers. 

Recipe: Apple Banana Smoothie
Serves 1-2 

1 over-ripe banana, frozen in slices, if possible
1/2 tart apple, skin on, if you like
1 tablespoon almond butter
1/2 cup plain low-fat yogurt
1/2 cup cold water or about 4 ice cubes

Put everything in a blender and blend until thick and smooth. Serve right away.

Recipe: Apricot Almond Smoothie
Serves 1-2 

1 over-ripe banana, frozen in slices, if possible
4 dried apricots
2 tablespoons almond butter
1/2 cup cold water or about 4 ice cubes
1/2 cup plain low-fat yogurt

Put the banana, apricots and almond butter in the blender and pulse to chop. When it is chopped a bit, increase the speed and blend as much as it will blend. If your blender isn't up to the task, add a little bit of the water. Add the rest of the water and the yogurt and blend until thick and smooth. Serve right away.

Cauliflower Fluctuations

When I started this, I was pretty unconscious about food prices. I'm embarrassed to admit that if you told me cauliflower was $1.99 or $4.99 I probably wouldn't have been sure which was correct. It turns out that - just in the first three weeks - I found cauliflower for $1.99, $2.98, $3.99 and $4.99. I'm completely amazed at how vigilant you need to be.

Roasted Broccoli is Not the Same as Roasted Cauliflower

This is what  a well loved pan looks like.  

Recipe: Roasted Broccoli

In my earlier recipe for Roasted Cauliflower I said that the same directions applied to almost any hard vegetable, including broccoli. 

This is most definitely not true and I apologize to anyone who tried it. 

When you roast broccoli, you need higher heat and less time. 

1/2- 1 head broccoli, cut into florets and stems

1- 2 teaspoons olive oil

Kosher salt and black pepper 

Lemon wedges

Preheat the oven to 500 degrees. 

Place the broccoli on a baking sheet in a single layer. Drizzle with the olive oil and sprinkle with salt and pepper. Place in the oven and bake until the florets are slightly crunchy and there are little specks of brown on the edges, about 15 minutes. Serve right away, with lemon squeezed on top. 

I Change the Rules in My Second Month

As you can see, when it comes to spices,  I am  equal opportunity. 

I am going to change the rules as I go forward and use everything in my pantry. Admittedly I have more condiments, more spices, more everything than the average person but if I am really going to keep going on this budget, it doesn't make sense to ignore what I have on hand. Among others I have four different flours (white, whole wheat white, whole wheat and for some reason, bread flour); most spices, both esoteric and predictable; three kinds of oats (steel cut, gluten free and old fashioned); three kinds of sugar (white, brown and confectioners); other sweeteners like honey, maple syrup and agave; panko bread crumbs; yellow cornmeal; about 4 cups walnuts; 2 cups mixed dried fruit; soy sauce; Worcestershire sauce;  4 boxes of pasta; two kinds of Tabasco; two kinds of vinegar (balsamic and red), two kinds of oil (olive and canola), a few cans of tuna, some diced tomatoes, baking soda, baking powder, two kinds of vanilla extract: two kinds of Tuong Ot Sriracha (coarsely ground and smooth) and three boxes of chicken broth. Eventually much of this will be gone and I will have to replenish from my SNAP budget. 

Someone brought me a ripe avocado and a ripe mango. I am going to use them too. At last count my son has six kinds of pretzels but I'm not going to touch them.

Also, I have to travel a bit this month and so will deduct $6.45 for each day I am away.  

Last week I met with three people from the Department of Transitional Assistance. Their mission is to "assist low-income individuals and families to meet their basic needs, increase their incomes, and improve their quality of life." In other words, they oversee SNAP. I asked them who the "typical" SNAP recipient is. They told me that they get asked that all the time and that there is no clear answer. Some are individuals living in hotels, without kitchens, some are large middle class families who have fallen on hard times, some are elderly couples. 

Basically whoever you imagine is on SNAP, is on SNAP. 

My pals at DTA also told me about a pilot program called HIP (Healthy Incentives Pilot). Their motto: "It's HIP to be healthy!"Every time you spend $10. on fruits and vegetables ( fresh, canned, dried or frozen, most but not all are included), you get $3. credit to future SNAP purchases. Having been doing this now for almost 6 weeks, this kind of additional money could really make a difference. In fact, I might go so far as to say that if you were on SNAP and took advantage of them, you'd eat really well.