Thrifty Recipes Blog - Living On Food Banks

Crock Pot Corn on the Cob

7/7/2017

This is simply a wonderful recipe that takes little preparation and will be ready and delicious when your return home. It is also an easy peasy crowd pleaser if you are having company over.

All you need to do is shuck corn, break into halves if desired, and place in your favorite slow cooker, Turn that knob on low, and you'll have slow simmered fragrant corn when you pull one out.

6 medium ears sweet corn, husks removed
1 1/2 quarts of water
1/2 cup of whole milk
1/4 cup sugar

Halve corn if desired and place all in slow cooker. Turn on crock pot to low setting. Allow to cook for at least 4 hours or up to 6.

Remove corn and place in bowl. Dot with good portions of butter and sprinkle on salt and pepper before serving.

TouchBistro

Asparagus Parmesan

3/25/2017

It's that time of year when wonderful, healthy asparagus adorns our shelves with fantastic sales.

Asparagus has a long history going back as far as the first century. We have records of it growing in ancient Greece and Rome.
Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons and legend has it that it was so revered they offered it up to gods in their rituals.

As with all vegetables the first asparagus was discovered in the wild. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that you find In your grocery counter.

Through selective breeding and growing techniques they developed a thicker stem with more edible flesh.

1 pound fresh asparagus, trimmed
1 tab. butter, melted
1/2 cups shredded Parmesan cheese
1/4 teaspoon pepper

Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.

Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

Just Candy

Honey Garlic Green Beans

1/8/2017

We are fortunate enough to have a new produce store added to our area that targets local farmers giving us optimal prices to enjoy fresh produce. In fact, green beans have been on sale for .79 a pound this week.

I've grabbed heads of broccoli for ,99 and Honey Crisp apples for only .99 per pound. I thought I'd never see the day when I could eat as much fresh produce as I want again.

Give this recipe a try. It's delicous and comforting.

4 tablespoons honey
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 pounds fresh green beans, trimmed

Whisk together first five ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry.

Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.

vudu.com

Crock Pot Corn on the Cob

5/29/2016

Got a bit too much on your plate this busy Memorial Day weekend? Do you have plans on having the family over and there is just too much to do?

Here's a great recipe that will leave your hands free to finish all those other numerous details before your guests arrive.

Best is this recipe tastes phenomenal! Give it a whirl and see what you've been missing.

8-10 ears of corn, shucked
1/3 cup water
Butter
Salt
Pepper
Herbs
Lemon juice

Break ears in half and place in slow cooker. Add 1/3 cup of water. Set on high and allow to cook for 3 hours.

Remove corn and add your favorite seasonings: butter, salt, pepper, herbs, and/or lemon juice. YUM!

Rabbit TV Plus

Fried Cabbage

11/7/2015

The wonderful vegetables of fall. So many to choose from! Here's a great one to make often. With cabbage on sale at 49 cent a pound, you can't beat it!

Most families shy away from this beauty especially if memories spark a mushy, boiled mess. This one is a bit different and will allow those delicate leaves to have a crunchy flair with a hint of bacon. This takes minutes to make, and despite a bit of fat, is healthy.

Cancer prevention tops all other areas of health research with regard to cabbage and its outstanding benefits. More than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment). The uniqueness of cabbage in cancer prevention is due to the three different types of nutrient richness found in this widely enjoyed food. The three types are (1) antioxidant richness, (2) anti-inflammatory richness, and (3) richness in glucosinolates.

1 head of cabbage chopped
1 small onion chopped
2 tab. bacon fat (rendered from a pound of bacon previously)
1 tsp. salt
1 tsp. garlic salt
1/2 tsp. pepper

Add all ingredients to a fry pan. Cook on medium with no lid. Stir frequently until cabbage is sightly tender yet has a bit of crispy flare.

Shany Enterprises Inc.

Quick Coleslaw

9/27/2015

Anytime you receive a bag of fresh veggies in your food pantry box, one must ensure there is a recipe handy to construct it quickly. Often, these items are handed out on the expiration date. You can just tell they won't be any good the following day. This recipe is quick and will use ingredients you already have on hand to make this delicious side for dinner this evening.

Did you know? The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century. The term "coleslaw" arose in the 18th century as an anglicisation of the Dutch term "koolsla" ("kool" in Dutch sounds somewhat like "cole") or "koolsalade" meaning "cabbage salad".

1 bag of coleslaw mix
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon celery seed, optional
1/2 teaspoon mustard
1/4 teaspoon salt

In a medium bowl place cabbage mix. Combine remaining ingredients; stir into vegetables. Chill until ready to serve.

Labor Day Microwave Corn on the Cobb

9/6/2015

A video came my way on Facebook a few months ago for a drop dead easy way of cooking corn on the cob. The best part is you don’t shuck the corn first just leave it in its husk. After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and cleanly slip off the husk and silk. Perfectly cooked corn with no mess!

I must admit this has become my sole recipe whenever there is a family get-together. Oh, yes, I once stood over the grill turning each delicate ear with tongs until they had beautiful grill marks on each. Who needs this with all the tidbits going on in our life each day?

Now I throw three ears of corn in the microwave while setting the table and cutting the grilled meats.

3 ears of corn, husk on

Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes.

Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.

Slip off the husk and silk. Repeat with remaining corn.

Grilled Street Corn

6/7/2015

Corn is in season! Need a special recipe to add to your BBQ tonight? Here is a simple, thrifty one that will get rave reviews. Now is the time of year when you can buy corn so cheap, you can eat it till it comes out of your ears! No pun intended.

Every continent in the world, except for Antarctica, grows corn of some kind. And Illinois, Iowa, Nebraska, and Minnesota grow about half of the corn in the United States. But when it comes to sweet corn, no place grows it sweeter or more tender than Florida.

Look for green husks and shiny, pale-colored silk. Steer clear of ears with dented or discolored kernels, or dry or dark-colored silk or husks. Also avoid sweet corn that has spent significant time in high temperatures, which converts the corn's sugar to starch, losing sweet flavor in the process.

6 medium ears of corn
1/2 cup sour cream
1/4 cup Parmesan cheese
1 Tbs. lime juice
1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. pepper

Peel back corn ears and remove husks. Re wrap corn in husks and secure with string. Microwave in batches of two for 4 minutes on high. Grill corn covered on grill an additional 12 minutes.

In a small bowl mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread sour cream mixture on liberally. Top with some chopped parsley if desired. You can leave husks on for a beautiful visual effect - pulled back.

Dietdirect.com

Original Green Bean Casserole

11/25/2014

Ah, it's the beginning of Thanksgiving week and I trust you are planning your menu accordingly. Don't be stuck at the last minute completing recipes while your company enjoys themselves. Today is pie day! Get all those favorite pies, baked, wrapped, and stored so that life will be easier on the big day.

Here's a few trustworthy favorites to include:
Fresh Ground Pumpkin Pie
Quick Coconut Cream Pie
Easy Chocolate Cream Pie
Ultimate Pecan Pie

At our local food bank Thanksgiving always arrives with a large food basket. Packed full in a laundry basket, all kinds of goodies can be had. I did note this year contained canned green beans and French's fried onions along with a sturdy can of mushroom soup. I've made the Classic Green Bean Casserole in previous years, but no one seemed to care for a second helping. This year my youngest son has prompted me to try it once again feeling this may be something he will enjoy now that he's older. So here goes an old family recipe.

2 cans green beans
1 can mushroom soup
1 tsp. soy a sauce
dash ground pepper
1/4 cup milk
1 can (2.8 oz.) French's French Fried Onion

Drain beans and place in heat proof serving container. Put oven on 350 degrees to warm up. In a small bowl mix soup, soy a sauce, pepper, and milk. Stir in 2/3 cup of the fried onions. Cook casserole for 25 minutes. Top with remaining onions the last five minutes of baking.

OmahaSteaks.com, Inc.

Green Beans with Garlic

9/14/2014

If you're making that delicious Lemon Dill Roasted Chicken today, then I have the perfect side dish to accompany your fare. Green beans are still on sale for 99 cents a pound at most stores. These delicious treats will soon be off the fresh peak scale, so buy now and savor a few more days of summer fun. Fall begins just a few days away so grab the last of your summer veggies fast!

2 tbsp. oil
1 tbsp. butter or margarine
4 garlic cloves peeled and sliced
2 lbs. fresh green beans
1 chicken bouillon cube
1 cup water
1/2 tsp. salt
1/4 tsp. pepper

Place water and bouillon cube in microwave and heat on high for one minute. Let cube melt. In fry pay, heat oil and butter over heat. Add garlic and cook 30 seconds. Add green beans and stir fry until crisp/tender about 15 minutes. Stir in broth, salt, and pepper. Cook uncovered about 10 minutes. Broth should be almost evaporated.