AuthorTopic: The SNAP Card Gourmet 004 - Chicken SNAP Alaska RE  (Read 4608 times)

Offline RE

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SNAP Card Gourmet Gumbo
« Reply #15 on: November 08, 2015, 02:58:46 AM »


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Published on the Doomstead Diner on November 8, 2015



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What is a Gumbo?




Gumbo is a stew that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions.




That's the official definition anyhow.



To me though, a Gumbo is anything you throw in a pot to make a fully nutritious and filling meal.  It should have everything you need to eat for the day in one pot.  Animal Protein, Corbohydrates, Veggies etc.  It should also be spicy and flavorful.  You throw into your pot whatever is available.



Gumbo ingredients should also be CHEAP (relatively speaking of course these days).  So no expensive cuts of meat in there.  In fact, if you can get the meat for free by nailing a squirrel with your slingshot, even better!  Same with the veggies, if you can get them out of your own garden instead of buying the overpriced GMO versions in the food superstore, this also is better.



http://ecx.images-amazon.com/images/I/31vMUhKeJcL.jpgGenerally speaking though, the SNAP Card Gourmet Homeless Person or Road Warrior doesn't have these options most of the time.  For this week's edition of SCG, I made two Gumbos utilizing only my Homeless Cooking Apparatus, a portable propane grill and a 2 burner portable propane stove.  The key in both cases is you want to make maximum use of your propane once you start cooking.  When doing my SCG experiments, I try to get a full week out of 2 one liter size cannister of propane.  One cannister goes to run the grill, the other one to run the stove.  They run about $3 each right now here on the Last Great Frontier, and I have dozens of them in the Preps.  You can also refill them with adapters available in the camping department of your local Walmart.



It's cheaper still and more efficient to use a typical 5 gallon Propane tank that most home BBQs work on, but for the Homeless person unless well set up in a  semi-permanent Tent City, such a large cannister is tough to move around, although if you still have car and storage unit, this is the cheaper way to go than the individual cannisters.



The portable Grills and Stoves are also relatively inexpensive, anywhere from $30 to $60 usually.



http://www.smart-camping-guide.com/image-files/weber_portable_grill.jpghttp://ecx.images-amazon.com/images/I/413Q10RYHHL.jpg



These are the models I use for SNAP Card Gourmet Cooking



You also want to keep yor cooking utensils to a minimum.  Even if you still have your car, too many pots, pans, knives etc clutters up your valuable private space. I keep my SNAP card utensils to 2 sizes of pots which nest, and 2 sizes of sautee pans that nest.  I also have a small electric slow cooker which is great to use if you have a source of electricity.  Also worthwhile to have is an electric single or double burner to use when electricity is available.  This can save you money on propane and has the bonus you can use them indoors just about anywhere, for instance in a cheap motel room once a week or bi weekly, where you additionally can shower and clean up, hopefully for a Job Interview the following day.  You also do laundry on these motel vacations.  So when you arrive at the job interview, you don't appear to be a smelly homeless person, but rather still a normal member of industrial society.  You will of course need to be able to scrape up the $40-50 necessary for a night in such a Bates Motel.  Motel mini-vacations from the Road Warrior lifestyle should be judiciously chosen when on a limited budget.



http://ecx.images-amazon.com/images/I/51CjJqtzAZL._SY355_.jpg                                   http://ak1.ostkcdn.com/images/products/5238031/Brentwood-TS-372-Electric-Twin-Burner-P13061410.jpg



OK, now that you have all your SCG Cooking apparatus in place and ready, it's time to go SHOPPING! :)



http://static.caloriecount.about.com/images/medium/kroger-italian-sausage-hot-4086.jpgAs mentioned, you want to go with the cheapest cuts of meat available, which is usually chicken or pork.  Chicken is great for the chicken soups and chicken salads you can make, but pork in the form of sausage is better for the gumbos.  Some form of Beef is best for the stews, but beef usually comes in pricier than the chicken and sausage.



For the sausage, I usually get the generic house brand of sausage at the local Kroger, which comes in at around $1/lb less than the Johnsonville National sausage brand.  I like the Hot Italian sausage, but you can also get mild, or Bratwurst, all the same price around $3.75 for a 5-pack, $.75 per sausage around here.  One sausage is enough for your Animal Protein needs for the day, although I usually also have an Egg with a thin slice of breakfast meat and cheese on a roll as breakfast also on SCG experiment days.



The pack of sausages doesn't just go in the Gumbo, I like to have a Sausage, Pepper & Onion Hoagie/Sub/Hero also, a favorite of mine from street vendors  at the Festival of San Gennaro back in Little Italy in NY Shity in my youth.



https://beerfoodlovenyc.files.wordpress.com/2011/09/dscn1386.jpg



Fresh Green Peppers, Onions, Potatoes and Carrots are the best choices of veggies for the Road Warrior.  They require little to no refigeration and will stay good for a week at least.  You get some needed roughage and vitamins from them as well.  An EZ one pan morning meal is to chop up some peppers and onions, chop up a leftover potato from a slow cooker stew, then crack a couple of eggs over the whole mess and swish around untile the eggs congeal.  Slide that onto a plastic plate for eating, then just wipe down the pan and the plate with a paper towel!  Pretty EZ Cleanup!  A multi-vitamin with this breakfast is also recommended.



I'll also usually throw one in with some Spaghetti Sauce to have a Spaghetti Sausage Marinara meal, and sometimes use 1/4 of one for breakfast meat on the morning roll, although I like a thin slice of nice smoked ham instead, and I'm not really broke and homeless (yet!).  So you can get a nice variety of meals out of one package of sausages that will last you all week  easily.  Your biggest problem here if truly homeless is the refrigeration problem.  However, at least with the Gumbos and Spaghetti Sauce, the way around that is to Reheat the gumbo the next day to boiling temperature.  Any bacteria that might have got going overight gets killed off.  I have eaten both Gumbos and Sauces 3 days old without refrigeration simply by reheating them each day.  If you do still have a car or van and drive around regularly enough in it to keep the battery charged, you can use a thermoelectric cooler to keep your letovers good for a couple of days usually.



Better still than this method if truly homeless in a Tent City is to work together with other Homeless People.  5 people can be fed pretty well with 1 package of sausages and the rest of the ingredients in your Gumbo, so each Homeless person buys one set of ingredients a week which you all cook and eat together on the day the food is purchased, handed out at a food pantry or shoplifted perhaps.  lol.



OK!  So now it is time to GET COOKING on the porch and imagine my future life as a homeless cripple gourmet chef in a Tent City while Industrial Civilization progresses to Complete Collapse! :)



Step 1 is the meat preparation.  As mentioned in prior SCG recipe articles, I prefer my meat cooked over an Open Grill for the nice smoky flavor that it gives it, plus all those tasty carcinogens that get created over the flame.  lol.  I also want to maximize the use of my propane cannister, so I usually do not cook just one package of sausages, but rather fill up the grill space with other meat for other meals, which then gets stored in the refrigerator since I still have one of those and still can afford to pay my electric bill.  In this case, I filled up the rest of the grill with Beef Back Ribs, perhaps the cheapest beef cut you can buy that has some meat on it at around $2.79/lb up here these days.



SAMSUNG CAMERA PICTURES



Right after the initial grilling, I'll eat the best parts of the ribs straight off the grill.  Then what is left on the bones goes in the Slow Cooker with some beef broth and simmers until the meat falls off the bone, and then I use that to make a Grilled Ribs Beef Stew, which I have gone over before in a prior SCG article.



http://www.progresso.com/~/media/images/heart%20healthy/southwest-style.ashxFor the Gumbo with the Sausage, I'm going to go with the single size batch I make, which only takes one or most 2 of these sausage links. You can easily upscale the recipe for a family or other Homeless Compadres.  For this, in good Homeless Person fashion, I use mostly canned goods off the shelf at Kroger.  My current favorite is a "Southwestern" style Gumbo that starts with a Base of a can of  Progresso Soutwestern Black Bean & Vegetable soup.  I usually can pick these up ON SALE for between $1.50-.1.75, current regular retail price is $2.15 up here though.



To me though, the soup by itself doesn't have enough Black Beans or Corn Kernels.  So I add to it a can of generic black beans and a can of generic sweet corn kernels.  $.80 each here for these cans, again ON SALE.



Then I take about 1/4 cup of rice and steam it, and add the steamed rice into the gumbo for the carb component.  No more than $.50 worth of rice here.  Then I dice up some fresh green peppers and onion, not too much maybe another $.50 worth, sautee until soft and carmelized, and dump that in the Southwest Gumbo.  Meat component is the Sausage, which after cooling from the grill I slice into thin disks that come in around 20 in number from a single sausage link.  Each disk fits nicely into one soup spoon dip into the Gumbo.  Finally I splash in some Habanero Pepper Hot Sauce which usually comes in around $3/bottle, but one bottle lasts months even unrefrigerated. $.10 for the seasoning here.



So total cost for this 1 person Gumbo is ~$5-6, and it usually lasts me 2-3 days.  So call it $2/day for this component of my daily sustenance.  The Egg/Cheese/Meat/Bread Breakfast comes in around $1.  Together, this is usually enough food for me in a day.  Days when I eat spaghetti, or leave out the fresh veggies I can get the feeding cost lower than that, and it's still pretty tasty eating.  If you can qualify for a SNAP Card, use Food Pantries and still have a place to do your cooking, at this point here in the FSoA you should not be going hungry yet, and neither should your kids if you have some.  Watch your food budget carefully, buy ON SALE foods of good general quality, balance your meals with protein, fat, carbs and roughage.  You should have enough left over at the end of the month to buy some Multi-Vitamins too, which should be added in because so many of the canned foods and even fresh GMO veggies are rather devoid of vitamins these days



Good eating, on the cheap, here on the SNAP Card Gourmet. :)


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Offline g

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Re: The SNAP Card Gourmet 004 - Chicken SNAP Alaska RE
« Reply #16 on: November 08, 2015, 06:07:41 AM »
Quote
Good eating, on the cheap, here on the SNAP Card Gourmet. :)

One of the great, little appreciated gifts, we have as Americans.

The ability to put together a wonderful tasty nutritious meal such as this gumbo for reasonable dough, especially if you are a smart shopper, is a blessing we take for granted. We are a fortunate nation in this regard.

Would I hate to be going food shopping in Haiti or  India, Pakistan,  this weekend, to name only a few less blessed in this regard.

RE, You would be surprised at the folks who will not buy the  generic store made branded sausage. They think the name brand is better.  The heavily advertised brand always costs more and sells more. Advertising pays alright, YOU PAY.

Also RE, The store made sausage is usually fresher, loaded with much less chemical preservatives, and much more value because the store doesn't blow millions on TV adds every week.

Be a smart shopper, and save the savings if you can, don't blow them on something else. "A Penny Saved is a Penny Earned"
« Last Edit: November 08, 2015, 06:19:12 AM by Golden Oxen »

Offline RE

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Re: The SNAP Card Gourmet 004 - Chicken SNAP Alaska RE
« Reply #17 on: November 08, 2015, 03:43:06 PM »
Quote
Good eating, on the cheap, here on the SNAP Card Gourmet. :)

One of the great, little appreciated gifts, we have as Americans.

The ability to put together a wonderful tasty nutritious meal such as this gumbo for reasonable dough, especially if you are a smart shopper, is a blessing we take for granted. We are a fortunate nation in this regard.

Would I hate to be going food shopping in Haiti or  India, Pakistan,  this weekend, to name only a few less blessed in this regard.

RE, You would be surprised at the folks who will not buy the  generic store made branded sausage. They think the name brand is better.  The heavily advertised brand always costs more and sells more. Advertising pays alright, YOU PAY.

Also RE, The store made sausage is usually fresher, loaded with much less chemical preservatives, and much more value because the store doesn't blow millions on TV adds every week.

Be a smart shopper, and save the savings if you can, don't blow them on something else. "A Penny Saved is a Penny Earned"

I always buy the generic store brands on basic foods.  There is absolutely no difference between a can of Kroger Sweet Corn and a can of Green Giant Sweet Corn, but Kroger is about 20% less.

The other key of course is buying what is ON SALE.  You shouldn't be married to any particular food type in a week, just buy the on sale stuff.  You can save another 30% or so that way.

I also try to support our local food production industry.  I buy Alaska Grown carrots and potatoes and Alaska Salmon.  Although they cost more, I buy Alaska Grown hothouse tomatoes.

I just about never have to spend more than $5/day on food, and I can get away with $2/day if I really wanna be cheap.  Then I will use the savings for a Premium Foods meal about once a week, maybe a nice thick and juicy Ribeye.  Even then, I usually have leftovers because my appetite isn't too great these days.

It is an unbelievable cornucopia of food still out there right now in the Land of Good & Plenty, even if a lot of it is vitamin deficient GMO food.  Definitely make sure you take at least a multivitamin every day.

RE
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Gumbo Recipes: Uncle Ben Camps Out at Bear Creek
« Reply #18 on: December 06, 2015, 02:25:43 AM »


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Published on the Doomstead Diner on December 6, 2015



http://i5.walmartimages.com/dfw/dce07b8c-5a5d/k2-_e7876a86-2c2b-47ee-af50-8f1212adc974.v1.jpg   https://www.unclebens.com/images/default-source/products/long_grain_wild_rice_original_recipe.png?sfvrsn=0



Bear Creek Soups and Uncle Ben's Long Grain & Wild Rice:  A Marriage made in Doomer Heaven



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I've put up a few Gumbo Recipes for the SNAP Card Gourmet series over the last couple of years, but since there are endless possibilities right now while the shelves are still chock full of food goodies at your local Food superstore, I thought this week I might clue the Cheap gourmets here on a new recipe I came up with this week.



To review the Rules here on SNAP Card Gourmet recipes, they have to come in at $5/day or under for enough calories for an individual to make it through the day without getting progressively skinnier, unless of course you were obese to begin with in which case you should only be spending $1/ day for vitamins and some roughage until you slim down.  LOL.



The other rules of SNAP card recipes is you have to be able to cook them up on simple cooking apparatus, as simple as a single burner propane or kerosene wick  or rocket stove if absolutely necessary.  Open campfires also can be used for SNAP card recipes, and Solar Ovens too.  The main thing for a SNAP card recipes is it is not dependent on all the conveniences you find in a typical McMansion Kitchen.  You can of course cook up these recipes in such a kitchen, you don't HAVE to be foreclosed on and Stealth Van living to enjoy these Epicurean Delights! :)



http://www.offroaders.com/reviewbox/data/90/Coleman-Fold-N-Go-2-Burner-Stove.jpgUsed for this recipe were my two usual cooking apparati, the Two Burner Folding propane stove and the portable grill.  In this case the grill was not used over the open flame, I dropped an Iron Skillet on top of it to sizzle some bacon.



The Base of this Gumbo is a package of Bear Creak Tortilla Soup, a dried soup mix in a vacuum sealed bag which will last until you personally go extinct if it is under 20 years or so before you normally would get your final Ticket to the Great Beyond.  Said soup comes in ON SALE here at 3 Bears Food Warehouse for $3.00/package, when it does I usually buy around 10 of different varieties.



http://barbecueorboogaloo.com/wp-content/uploads/2012/01/Weber-1520-Propane-Gas-Go-Anywhere-Grill.jpgSecond major base of the soup is Uncle Ben's Long Grain and Wild Rice, one of the first Seasoned Rice packages of which now there are a bazillion varieties, but this is one I made in my youth and remains a favorite.  I haven't made it in a few years though, and I never thought to include it in a Gumbo before.  As I was cruising 3 Bears I spied this also ON SALE for $1.50/box.



Now, this is really expensive for rice and you could do a similar Gumbo just using regular rice and it would only cost you maybe 25 cents.  However what you also get with the package is the flavorings and spices, and you would need several different bottles of spices to mimic that, which if you are homeless or Van Dwelling is generally not practical to do.  So you pay a premium for the rice for the package of spices, and as a bonus you get the Wild rice in there which has a nicer texture IMHO than regular white or brown rice.



Next ingredient is your can of beans for some good vegetable protein, in this case I used black eyed peas instead of my usual Black Beans or Red Kidney Beans.  Doesn't matter which one you choose though.  Can of beans costs around 80 cents.



For your Fresh Vegetable/Vitamins in this gumbo, I used two large Alaska Grown Carrots.  The whole bag costs $1, there are about 8 carrots in the bag so 2 carrot is about 25 cents.  Cheapest ingredient in the gumbo and probably the most nutritional value in vitamins.



Finally in this Gumbo the Anmal Protein & Fat choice was bacon, which doesn't come too cheap most of the time these days.  However, I didn't use that much, just 3 slices.  Call it $1 for the bacon.  So total cost for the Gumbo:



Bear Creek Tortilla Soup: $3



Uncle Ben's Long Grain & Wild Rice: $1.50



Can of Beans: $.80



Carrots: $.25



Bacon: $1



Total Cost:: $6.55



Now you are going to say, "But RE, you exceeded your SNAP Card Budget of $5/Day!".  That would be true if you ate it all in one day, but you don't, it is 2 days worth of Lunch (cup) and Dinner (Bowl).  So actual Daily Cost is $3.25 roughly. This leaves over $1.75 for your Breakfast.  Total calorie count here per day for the Gumbo is around 1100 calories.  Add in my traditional Breakfast of Smoked Ham, an Egg and a Slice off the Sharp Cheddar Cheese block on a half a French Roll and you are now at 1500 calories, which is generally plenty for me.  What's the cost of that?



French Roll $.60 (Cut in half, $.30/day)



Egg: $.25



Cheese $.25



Smoked Ham Slice: $.50 (High Estimate)



Total: $1.30



So the total Daily cost for the 2 days eating this delicious Gumbo and staying well fed is $4.55.  The $.45 you saved on thhese two days of eating goes in your Monthly savings for a Premium Meal each month of your choice.  If you average saving $.50 each day for 20 days of the month, that is an extra $10 to spend with the normal $5, for a total of $15.  You can buy a nice thick and juicy Ribeye Steak to BBQ for that!  In fact, about half the time I actually only spend $3-4 just having my breakfast sandwich and some Ramen Noodles or a Baked Potato with some sour cream or something like that.  So in the monthly budget there is more like one Premium or Semi-Premium meal in there each week.  Semi-Premium substitutes something like a Hamburger with all the fixins on a Kaiser Roll for the Ribeye Steak.



OK, so what is the cooking proceedure for the Gumbo?



It depends if you are working with 3 burners as I was, or if you are doing it all on one Burner.  In the latter case you work sequentially, frying the bacon in the skillet first, simmering the rice until done 2nd, then simmering the Tortilla Soup and beans, and finally combining all the ingedients at the end.  Takes more time this way obviously, so I do it on 3 burners since I have 3 burners.  No difference in fuel usage either way.



Step 1: Fry Bacon in skillet until crisp, remove and plac on paper towel to cool.  Reserve the fat in the frying pan.



Step 2: Slice and Dice the Carrots into small chunks of about 1/4" in size.



Step 3: Add 2 cups of water to a small pot and the Uncle Ben's Rice and the diced Carrots.  Bring to a boil and then turn down the heat and let simmer until the water is absorbed by the rice and the carrots are softened.  About 20 minutes.



Step 4: In a large pot, add the tortillam soup mix and 8 cups of water and simmer around 30 minutes on a low flame or in a Slow Cooker.  Add the beans and let simmer another 20 minutes, then add the rice.



Step 5: Crumble the bacon into the pot, then take the reserved Bacon Fat and pour that in the pot also.    This makes the gumbo much richer and calorie dense, and also more flavorful.  You can however instead make it a gumbo lite without adding the fat to it.  Save the bacon fat though if you don't use it in the Gumbo, it's great for frying your morning egg.



Step 6:  Let simmer another 15 minutes for the flavors to blend, then ladle into your Bowl and ENJOY!



Total cooking time with the 3 burner method is around 1.5 hours, add an extra hour or so if you do it all on one burner.



Eat Hearty and Eat CheapTM, the SNAP Card Gourmet Way!



 



 


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