prosperousprovisions

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Prosperous Provisions turned 6 today!

#tumblr birthday #tumblr milestone

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These are all dishes I made using “Good and Cheap: Eat Well on $4/Day” by Leanne Brown. From the top they are Corn Soup (which I added chicken to), Creamy Zucchini Fettuccine, plain yogurt with honey and fresh strawberries, and Veggie Jumbalaya. So far, I love this cook book. “Good and Cheap” doesn’t assume poor people don’t eat well because we’re lazy or stupid. Leanne Brown, though she admits she’s part of a higher economic bracket than the people she wrote this book for, understands the struggles of us working poor in regards to time vs. nutrition vs. cost. Many of the recipes are easy to prepare and generally take 30-60 minutes to make. There is also a section on make-ahead meals (you can make them ahead of time and freeze them) and healthy snacks you can make a bunch of and eat throughout the week. A large majority of recipes rely heavily on vegetables (fresh, frozen, or canned). I assume this is because meat can get pretty expensive. The dishes are rich and filling without meat, but I add some here and there to make my fiance happy. The beginning of the book has tips on getting the most out of your shopping money: such as buying in bulk, buying only produce that’s in season, and taking advantage of sales (even if it’s a brand you don’t usually go for). I used several of these over the last few weeks and I’ve been able to get MUCH more then I used to.

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Free PDF format cookbook

Cheap Eats: A Cookbook For Eating Well On A Food Stamp Budget

https://books.leannebrown.com/good-and-cheap.pdf

#snap #good and cheap #eat well #leanne brown

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#zucchini #cookies #recipe

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Cook book. (n.d.). Place of publication not identified: Publisher not identified.

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May 13th

#mother's day

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https://www.foodpantries.org/ 

#food pantry

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Real Food on a Budget:Spend Less,Eat Better

https://itunes.apple.com/us/podcast/real-food-on-a-budget-spend-less-eat-better/id912267937?i=1000339501555&mt=2

Real Food on a Budget: Spend Less, Eat Better.

(Free Podcast)

Released Apr 08, 2015

Feeding your family fresh foods doesn’t have to be expensive. In today’s podcast, you’ll hear lots of real-life tips to keep your shopping simple and on a budget. Today we discuss:  How much should a family spend on food each week? To coupon or not to coupon. That is the money-saving question. ·             Organizing meals to keep weekly plan within a budget. Meat. Is it the most expensive thing on the food budget? Ways to save. Other than meat, what are other affordable forms of protein? Generic of brand name. The quality debate. ·  To buy in bulk or not to buy in bulk. If so, what should you buy in bulk and where? Spending limits. How to set them and practical ways to stay within budget. The stuff that blows the budget. What to avoid.  Meal plan first or budget first.  Fresh fruit and veggies can sometimes add up. 

Real Food on a Budget: Spend Less, Eat Better.

#budget

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How To Live On $3 a Day | One Dollar Meals | Day One |

This is the 1st in a series of 7 videos. They were made in 2015 so the 3$ amount might be off, but he has some good ideas and is entertaining to watch.Check em out.

#eat cheap

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Toad in a hole So after having my simple breakfast this morning, I decided to quit moaning about how I had no food in my fridge, and go shopping. Of course, a few hours of painting later, I was starving again. Since I finally had bread, I decided to have second breakfast: toad in a hole! I never had this until my roommate from CT made it for me once during finals last semester. I instantly fell in love, although I’m sure I’m the only twenty year old who had ever heard of it until then. Per toad in a hole, you will need: One egg One piece of bread A tab of butter A slice of cheese (this completely optional, but I think it makes it extra tasty!) A small, round glass. Place a tab of butter in a pan and allow it to being melting. While the butter is melting, take your glass, and cookie-cut a hole in the middle of your bread. Do not throw this piece out! Once the butter is melting, place the bread (and your hole!) in the pan and coat both side with butter. Crack the egg into the hole. Allow the egg to fry, checking the underside of the toast to keep from burning. Once you feel the toast move easily around the pan without your egg breaking, flip your toast. I usually tilt my pan and shake a spatula under the toast to work it all the way under. Be careful not to shake too much, or else the yoke may break. Continue frying until the other side is fried up golden brown. (Don’t forget to flip your hole, too!) If you decide to use cheese, you can either place a slice as soon as you flip the toast for a melty toad in a hole. Or, you can just place it once you transfer it to a plate. Once you break into you toad in the hole, use your hole to mop up all the runny yoke.

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Even with limited space and minimal time commitment it’s possible to grow your own. https://extension.umaine.edu/publications/2762e/

A single zucchini plant can produce  6 - 10 pounds of zucchini

 https://www.thekitchn.com/why-zucchini-plants-are-so-prolific-220986 .

Zucchini Soup

Add broth and zucchini cubes. Season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender. Add basil and cook 2 to 3 minutes. Remove soup from heat. Carefully, using an immersion blender, blend soup until smooth. (Alternately, pour soup into a large bowl and allow soup to cool slightly; ladle soup into a blender, in batches as necessary. Remove center from blender cover or cover leaving partially ajar so steam releases. Blend soup until smooth. Return soup to the hot pot and repeat with remaining soup.) Reheat soup if necessary. To serve, ladle into serving bowls.

Before those little green zucchinis start landing on your doorstep, be sure to stoke your recipe arsenal.

Zucchini's seemingly bland, tofu-like qualities may have led American cooks to consider baking the squash into cakes, cookies and muffins. However, this creamy soup has the flavor and heat of a jalapeno and the fresh, pungent licorice-like flavor of basil, making the dish come to life.

Shopping (growing) tip: The smaller the zucchini, the thinner the skin and the more tender the flesh. Look for zucchinis no longer than 8 inches in length.

Zucchini Soup

Makes 6 servings (total yield about 8 cups)

2 pounds small to medium zucchini (about 5 zucchini) stems trimmed but not peeled

1 tablespoon olive oil

1 large yellow onion, chopped

1 medium carrot, chopped

1/2 medium jalapeno pepper, seeded and minced

2 cloves garlic minced

1 (32-ounce) carton reduced-sodium chicken broth

Salt and freshly ground pepper, to taste

1/4 cup coarsely chopped fresh basil

6 tablespoons freshly grated Parmesan cheese

Slice part of one zucchini into julienne strips to equal 1/2 cup strips, cutting each julienne strip about 1 to 1-1/2 inches long. Set julienne strips aside to use as a garnish. Quarter all the remaining zucchini lengthwise, then cut into 1/2- to 1-inch cubes. Set zucchini cubes aside. Heat olive oil in a Dutch oven over medium high heat. Add onion and carrot, and cook, stirring frequently about 3 to 5 minutes or until onion is tender. Add jalapeno and garlic, and cook 1 minute.

Add broth and zucchini cubes. Season lightly with salt and generously with pepper. Heat until boiling. Reduce heat, cover and simmer 30 minutes or until zucchini is very tender. Add basil and cook 2 to 3 minutes. Remove soup from heat. Carefully, using an immersion blender, blend soup until smooth. (Alternately, pour soup into a large bowl and allow soup to cool slightly; ladle soup into a blender, in batches as necessary. Remove center from blender cover or cover leaving partially ajar so steam releases. Blend soup until smooth. Return soup to the hot pot and repeat with remaining soup.) Reheat soup if necessary. To serve, ladle into serving bowls.

Top each serving with julienne strips of zucchini and sprinkle with 1 tablespoon fresh grated Parmesan cheese.

Credit: TNS

Copyright The Times-Tribune Aug 3, 2016

TNS. (2016, Aug 03). Zucchini good base forcreamy soup. The Times - TribuneRetrieved from http://www.library.umaine.edu/auth/EZProxy/test/authej.asp?url=https://search-proquest-com.ursus-proxy-7.ursus.maine.edu/docview/1808408528?accountid=28933

#grow your own #zucchini #container gardening #cooperative extension

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seeds

Many local libraries are starting seed collections. This information is about the seed program at my local library. Visit your local library and check out some seeds! 

 Portland Grows @ PPL

Portland Public Library cardholders in good standing are able to choose up to four (4) packets of seeds per month. The varieties will rotate depending on what is available and received from our partners, but will include beginner seeds that make it super easy to save seeds from: tomatoes, lettuce, beans, peas, and peppers.

Phase I: Summer 2016, Portland Grows @ PPL will begin offering packets of seeds to card holders. Borrowers will receive a flyer of information on how to grow and save seeds, and we’ll offer workshops on gardening, growing tips, seed saving, and more. If you’re interested in contributing to the longevity and self-sustaining cycle of the program, learn how to save your seeds to return to the program in Phase II. Seeds are available in the Reference area on the lower level of the Main Branch for patrons to check out.

To learn more about saving seeds, look for workshops throughout the year here and with our program partners.

You can also look at some of the very helpful videos from Richmond Grows here, and from the Seed Libraries network.

Coming Soon

Phase II: Portland Grows @ PPL will make seed label return slips available, and borrowers can contribute their next generation seeds to the library for others to grow.  Patrons can also self-identify for admittance to the “Portland Master Growers”. To achieve this status, seeds that have been returned will be passed to partner organizations to verify the seeds are wholesome and hearty. Once they grow with success, Master Growers will be permitted to borrow rare and heirloom variety seeds in Phase III.

Phase III: Portland Grows @ PPL will have a process for loaning seeds to new growers, accepting seeds back from all levels of growers, and a way to verify a grower’s experience with seeds. With enough interest from the community, Portland Grows @ PPL will have a full cycle of seed lending available to the community. There will be an array of drawers from beginner to advanced seeds, and we hope to offer a wide variety of plants for people to learn how to grow.

http://seedlibraries.net

#grow your own #seeds #seed library #seed catalogue #seed collection #local library #library

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(via PopKey)

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Supplemental Nutrition Assistance Program (SNAP). (n.d.). Retrieved from https://www.fns.usda.gov/pd/supplemental-nutrition-assistance-program-snap

This is a snapshot from the United States Department of Agriculture(USDA) displaying the number of families using SNAP (Supplemental Nutrition Assistance Program). It also shows the average monthly benefit. 

The USDA has programs you may be familiar with such as SNAP and WIC (Women Infants and Children) but did you know there is a Farmers’ Market Nutrition Program and a Seniors’ Program.

Find eligibility requirements and more information at:

https://www.fns.usda.gov/snap/supplemental-nutrition-assistance-program-snap

#Farmers' Market Nutrition Program

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I love <3 this website.

 https://whatscooking.fns.usda.gov/ 

It has full cookbooks and how-to cooking videos. The recipes are wholesome and have simple low cost ingredients. 

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Toast sandwiches, toast soup, toast and water, the BBC shares some old time budget recipes here http://www.bbc.com/news/magazine-15760897

What are people eating in 2018 when money is tight? What do you eat or have you eaten in a pinch?

Please share your ideas

#ramen