Wednesday, April 30, 2014

Homelessness ~ It Can Happen To Anyone



Homelessness can happen to anyone.

http://www.blogher.com/how-prepare-homelessness

http://www.cracked.com/article_20720_7-things-no-one-tells-you-about-being-homeless.html


How do homeless people cook meals?

http://survivalrecipes.wordpress.com/

http://solarcooking.wikia.com/wiki/Solar_cooking_for_the_homeless

http://www.lebanondemocrat.com/article/wilson-county/325186

http://www.safoodbank.org/index.php?option=com_content&view=article&id=31

http://usich.gov/resources/uploads/asset_library/myths-homeless.pdf

http://frac.org/federal-foodnutrition-programs/snapfood-stamps/homeless-persons-rights-under-the-snapsnapfood-stamp-program/




Cooking Without A Stove Or Oven




Cooking without a stove or oven:


http://www.thekitchn.com/what-ive-learned-from-7-months-140857



http://chowhound.chow.com/topics/883593



Are Rising Food Prices Affecting You?



Here is a link to a post on the about.com Frugal Living forums about how the rise in food prices are affecting those on limited incomes.  It is a long post with many people commenting about how they are dealing with surviving in this economy.  Take the time to read through it and take notes of any useful ideas that may help your family.


http://forums.about.com/n/pfx/forum.aspx?tsn=1&nav=messages&webtag=ab-frugalliving&tid=62307



Squeezed by Rising Food Prices



University of Missouri Extension office pamphlet on how to deal with rising food prices.


http://extension.missouri.edu/p/MP905



SNAP Meal Planning, Shopping and Budgeting



Here is a link to the USDA.gov SNAP (Food Stamps) resource library site that has articles about meal planning, shopping and budgeting.

https://snap.nal.usda.gov/resource-library/manage-your-food-resources-wisely/meal-planning-shopping-and-budgeting




Saturday, March 1, 2014

Recipes from the Kripalu Center for Yoga and Health

For tasty vegetarian dishes the Kripalu center website has their delicious and healthy recipes listed at this link:

http://kripalu.org/article/270


Mrs. Dash Seasoning and Cooking Rotisserie Chicken

I love rotisserie chicken that is ready made at the grocery store. I don't buy it very often because of the cost and the salt content. The chickens are soaked in a brine and they are too salty tasting for me and my family. So to avoid the salt AND to save a few dollars I buy a plain whole chicken. 

When I get ready to cook it I make sure to remove the innards (neck and giblets), rinse it off, place the chicken in a baking dish breast side up. I then melt 2 tablespoons of butter and 1 tablespoon of Mrs. Dash seasoning and spread it over the chicken. You can use olive oil or regular oil instead of butter (or no oil at all, just sprinkle the seasoning over the chicken). 

I preheat my oven to 400 degrees and bake the chicken for 45 minutes, I then turn down the oven to 350 degrees and continue cooking for another 45 minutes. This time is for a 2 to 3 pound chicken. Larger chickens need to be cooked longer. 

Your oven may cook differently from mine so if the chicken starts to get too brown cover it with foil and continue cooking. 

NOTE: Not everyone has the luxury of owning a meat thermometer. If chicken juices are pink then put it back in the oven and keep cooking till the juices are clear. And if you cut into the chicken and see any pink color then put it back into the oven and cook till it is done thru and thru. Check every 30 minutes.