SNAP Challenge - Menu and Recipes Day Seven

From the kitchen of One Perfect Bite...Food stamps help millions of Americans feed themselves and their families, but they also help major companies boost their bottom lines. The CEO of Kraft has said he opposes cuts to SNAP benefits. Altruistic? Empathetic? Hardly. Snap purchases make up one-sixth of the company's revenue and an even greater share of its total sales. While food manufacturers give lip service to nutritional awareness, they privately lobby for the addition of sugar rich food and beverages to the list of items that SNAP will pay for. They are not alone. Other major food manufacturers such as Coca-Cola and Mars also benefit from SNAP. So do food retailers like Walmart and Kroger. In the state of Oklahoma alone, Walmart, which controls 22 to 24 percent of food retail nationwide, made $506 million for participation in the SNAP program over the course of two years. The third group of SNAP beneficiaries are the banks, such as J.P. Morgan Chase, who handle fund transfers and the administration of EBT systems throughout the states. A major contradiction of the times in which we live, is the fact that while states are seeing unexpected cost increases, banks are reaping significant windfalls from the economic downturn and increasing SNAP participation.

More Americans than ever before have to rely on SNAP dollars to help make ends meet. The recession has put forty-six million people in the program and that number is expected to climb higher still, at least through 2014. The rapid expansion of the program has made it an easy target for politicians who are proposing drastic cuts over a ten year period of time. Any cuts to this vital program will only hurt millions of American families. Clear thinking is needed now. We need to develop policies that ensure SNAP resources are used to reduce food insecurity and promote healthier diets, not to subsidize the profits of the food industry or banks.

As for Bob and me, we've made it through the challenge. It was an exercise for us, but one we took very seriously. I think we've shown it can be done, but it is important to remember that our situation is unique. I am retired and have no baby on my hip or toddlers pulling at my skirt. I have the gift of time and came to the challenge with years of kitchen experience and a background in logistics and planning. And despite my bravado, I always knew there would be a next meal. There was so much more I wanted to share with you. I wanted to answer questions and pose them as well. How do you build a functioning pantry? Why don't you buy in bulk? How do you shop if there is no car? How do you explain all this to children who want in a land of plenty? Why did you do this? I can answer that last one for you now. I am enraged by the proposed cuts to SNAP program. I was raised by parents and surrounded by neighbors who taught me that there are two kinds of people in this world. Those who see the world as it is, and those who see the world as it should be. The 5,000 of you who visit here each day have given me a platform and allowed me to share my vision of the world as it should be. I thank you for that. Please do what you can to highlight the problem of hunger in America. Allocations for SNAP are included in the U.S. Farm Bill, a five-year agricultural policy omnibus bill that's up for renewal and revision this year. This is the bill that should be watched. Hunger in our country is a problem that has an all too human face. Let's not make their problems worse.

                                         Menu for SNAP Challenge Day Seven

                                                           Breakfast

                                                         Orange Juice
                                                             Coffee
                                     Pancakes with Maple-Flavored Syrup

                                                             Lunch

                                                     Leftover Chicken
                                                  Leftover Rice Cakes

                                                            Dinner

                               Small Chopped Salads with Boiled Dressing
                                      Stovetop Smoked Sausage Casserole
                                                        Corn Muffns

                                                    Stovetop Smoked Sausage Casserole

Ingredients:
3 green bell peppers, cut into 1-inch dice
1 large onion, halved and cut into 1/2-inch slices
1-1/2 teaspoons minced garlic
1 pound potatoes, peeled and cut into 1/2-inch dice
2 large carrot, cut in 1/2-inch dice
12 to 16-ounces smoked turkey sausage, cut into 1/2-inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 cup milk
Garnish: chopped fresh parsley or basil

Directions:
1) Combine peppers, onion, garlic, potatoes, carrots, sausage, oil and spices in a large skillet with a lid. Mix well.
2) Cover. Cook over medium heat, stirring occasionally, for 20 to 30 minutes or until potatoes and carrots are cooked through. Stir in milk. Cover and cook another 2 minutes. Spoon into 4 soup bowls. Garnish with parsley and serve. Yield: 4 servings.

One Year Ago Today: Chocolate Brownie Clusters

Two Years Ago Today: Pink Grapefruit Salad Dressing

Three Years Ago Today: Torpedo Rolls

SNAP Challenge - Menu and Recipes Day Six

From the kitchen of One Perfect Bite...All challenges have undercurrents and stories to be told. This past week has been spent exploring government programs and how towns and cities respond to hunger in their communities. SNAP has been the major focus of the week, but the importance of food banks and pantries has also been explored. No discussion of hunger in the United States, however, would be complete without an examination of soup kitchens, the place the hungry go when food stores have been exhausted and there is nothing left to eat. The kitchens are operated by community and church groups and most serve specific segments of the population. There are, for example, separate facilities for young adults, families and the elderly. Some claim the space of defunct restaurants while others set up shop in store front facilities. You'll find most of the young who frequent the kitchens are homeless, either by accident or design, while the elderly, who at first glance, look decidedly middle class, are there because they have no other choices. And the families? Well, they will break your heart. Nobody likes to talk about poverty, but poverty figures released by the Census Bureau indicate that one in three Americans are classified as poor or just one or two paychecks away from poverty. A job loss or illness could push them over the line. Most of those at tables in the family kitchens never dreamed their families would visit, much less depend on, soup kitchens for sustenance. They are angry and apologetic and their embarrassment is palpable. The face of poverty has decidedly changed as engineers and accountants have joined the ranks of the unemployed. It takes a surprising degrees of cleverness to navigate the programs that provide meals for the needy. There are questions of time and place and the need to master the rules and regulations that are required to gain a spot in the line. There are no means test applied once you find the kitchen, but getting there on time is a concern when only a fixed number of meals can be served. While the staff is courteous and tries to make folks comfortable, the dining rooms are unusually quiet and people leave as soon as they have finished eating. The thing is, no one wants to be on the dole, much less be seen on it, but economics and the needs of their families have given them no choice.

Today's meals were very simple to make. Dinner was especially enjoyable. I pan grilled and then braised inexpensive chicken thighs in a homemade barbecue sauce. I used the microwave to "bake" companion potatoes that I topped with caramelized onions, taking the place of sour cream which was too expensive to include in my SNAP provisions forthe week.

                                             Menu for SNAP Challenge Day Six

                                                                Breakfast

                                                              Orange Juice
                                                                   Coffee
                                                               FrenchToast

                                                                  Lunch

                                         Leftover Scalloped Ham and Potatoes
                                                     Leftover Rice Cakes

                                                                  Dinner

                                     Small Chopped Salad with Boiled Dressing
                                             * Pan Grilled Barbecue Chicken
                                                         Steamed Carrots
                          *  Microwaved Potatoes with Caramelized Onion Topping
                                                            Corn Muffins

                                                       Pan Grilled Barbecue Chicken

Ingredients:
4 bone-in chicken thighs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup water
1/2 cup ketchup
3 tablespoons maple-flavored syrup
3 tablespoons apple cider vinegar
2 garlic cloves, minced
1 teaspoon Asian-style hot chili sauce
1/2 teaspoon ground mustard
1/2 teaspoon ground ginger
1/2 teaspoon chili
1 teaspoon ground cumin
Optional:
2 tablespoons cornstarch
2 tablespoons cold water

Directions:
1) Sprinkle chicken with salt and pepper. Heat oil in a large skillet set over medium-high heat. When it shimmers, add chicken and brown both sides.
2) While chicken browns, add water, catsup, maple syrup, vinegar, garlic, chili sauce, mustard, ginger, chili powder and cumin in a bowl. Whisk to combine. Pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 180 degrees F.
3) Remove chicken to a platter and keep warm. Rapidly boil sauce until it is reduced and begins to thicken. Alternatively, mix cornstarch and water until smooth and stir into cooking juices and cook until sauce thickens, about 2 minutes. Bring to a boil; return chicken to pan to heat through and glaze with sauce. Transfer to a serving platter and serve immediately. Yield: 2 servings.

                                      Baked Potatoes with Caramelized Onion Topping

Ingredients:
1 large onion, thinly sliced
2 tablespoons olive oil
1/4 teaspoon salt
Pinch of sugar
2 (6 to 8-ounce) russet potatoes

Directions:
1) Heat oil in a large skillet until it shimmers. Add onions, salt and sugar and cook until caramelized.
2) Scrub potatoes. Use a fork to puncture top, bottom and both side. Wrap in damp paper toweling. Place on a plate and microwave on HIGH power for 4 minutes. Turn potatoes over top to bottom. Continue to microwave for 4 minutes longer. Remove from oven and let sit for 5 minutes. Split open and top with caramelized onions. Serve immediately. Yield: 2 servings.

One Year Ago Today: Cranberry Upside-Down Muffins

Two Years Ago Today: Frozen Key Lime and White Chocolate Pie

Three Years Ago Today: Individual Baked Omelets

SNAP Challenge - Menu and Recipes for Day Five

From the kitchen of One Perfect Bite...While the face of hunger has changed with time, programs to assist those in need have been in place for years. I thought you might like to quick-step through that history. If you'd like to see a more detailed timeline, one can be found here. The first Food Stamp Program began in 1939. The original program allowed people on relief to buy orange stamps equal in value to amount of their normal food costs. For every orange stamp that was purchased, a blue stamp, worth an additional fifty cents, was also issued. The orange stamps could be used to purchase any type of food, while blue stamps could only be used purchase government surplus food items. The program ended in 1943 when employment improved and unmarketable food surpluses no longer existed.

The program remained inactive until President Kennedy signed an Executive Order that called for a program to expand food distribution. In 1961, the creation of a food stamp pilot program was announced. The new program still required the purchase of food stamps, but the concept of special stamps for the purchase of surplus stores was eliminated. In 1964, President Johnson requested that Congress pass legislation that would make the program permanent. The bill, whose purpose was to strengthen the agricultural economy and improve the nutrition of low-income families, became law in 1964.

Huge changes have been made to the program in intervening years. Food stamps have been replaced by an Electronic Benefit Transfer (EBT) system that moves authorized funds from an individual's Federal account to that of a grocer in payment for food. Once a recipient has an approved account, a plastic card, similar to a bank debit card, is issued and benefit deposits are made to that account each month. In October of 2008, the name of the Federal Food Stamp Program was changed to SNAP (Supplemental Nutrition Assistance Program) to reflect a focus on nutrition as well as increased benefit amounts.

I spent some time tonight pondering how I'll spend the 65 cents I have left in my allotment for the week. We've cut it very close, but I have a certainty that we'll successfully complete the challenge. It hasn't been easy, because challenge participants are required to purchase all food from their allotment. In the real world, SNAP benefits are meant to supplement other funds. I suspect that most of us can do anything we set our minds to for a week, but the day in and day out of this must really wear on those for whom it is not an exercise. We ate well today. Our food was sufficient for the day.  Here are the recipes and the menu I used for the fifth day of the SNAP challenge.


                                              Menu for SNAP Challenge Day Five

                                                                   Breakfast

                                                                 Orange Juice
                                                                     Coffee
                                                                   Oatmeal
                                                               Corn Muffins

                                                                     Lunch

                                                       Carrot and Celery Sticks
                             *  Savory Vegetable and Rice Cakes with Boiled Dressing

                                                                    Dinner

                                  Small Chopped Salad with Oil and Vinegar Dressing
                                          * Scalloped Ham and Potatoes with Cheese


                                                              Recipes for Day Five
                                          

                                              Scalloped Ham and Potatoes with Cheese

Ingredients:
1/2 cup chopped onion (1 large)
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/4 cups milk
4 cups (about 1 pound) thinly sliced potatoes
12 ounces cubed or shredded ham
1 cup shredded cheese (I use Monterey Jack)

Directions:
1) To make sauce: Melt butter in a medium saucepan over medium heat. Add onion and garlic and cook until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese and stir until melted. Set aside.
2) Place half of sliced potatoes in a greased 1-1/2 quart rectangular dish. Top with ham and half of sauce. Top with remaining half of potatoes and sauce.
3) Bake, covered, in a preheated 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving. Yield: 4 to 5 servings.

                                                Savory Vegetable and Rice Cakes

Ingredients:
3 scallions, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
2 cups unsalted cooked rice at room temperature
2 large eggs, lightly beaten
1 cup fresh bread crumbs
Boiled dressing or thin mayonnaise

Directions:
1) Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes.
2) Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil. Serve with boiled dressing or a thin room temperature mayonnaise. Yield: 8 rice cakes.

One Year Ago Today: Yam Yeast Bread

Two Years Ago Today: Tortellini en Brodo

Three Years Ago Today: Pizzelles

SNAP Challenge - Menu and Recipes for Day Four

From the kitchen of One Perfect Bite...The American Recovery and Reinvestment Act was signed in February of 2009.  A provision in the Recovery Act temporarily boosted SNAP benefits  for low-income families. The Act called for benefits to remain at the new higher level until the program's regular annual inflation adjustments overtook it. However, in 2010,  the 112th Congress chose to pass legislation that will cause the increase to end abruptly on November 1, 2013, causing  benefits for all SNAP households to decline. Benefits for a family of three are expected to drop by $25 to $30  a month and without the Recovery Act boost, SNAP benefits will average out to $1.30 a meal. Nutrition experts have warned that a families' basic food needs can't be met at that level of assistance. The thought that members of this new Congress, whose yearly salaries have, by the way, just been raised to $174,000,  dare to entertain  thoughts of further cuts to SNAP, enrages me. There are 22 million children in this program, 10 million of whom come from families whose income is below half of the poverty line. While we've told that the poor will always be among us, I sure wish we'd been given warning about the politicians. I think they should all take the SNAP Challenge.

While going over food plans for the remainder of the week, a quick survey of ingredients caused me to put the eggs and milk into protective custody. With some help from the humble potato, they have been the mainstay of our meals this week and I am cutting it really close with their use.  I think I'll be able to finish the challenge  as long as I don't drop an egg or spill any milk.  That 10 pounds of potatoes I bought have been a godsend. Neither Bob nor I have been hungry, but we are starting to get urges. He wants ice cream and I'd love to have an icy cold glass of pink grapefruit juice, a particular peculiar weakness of mine.  We both are working on projects that keep us out of the kitchen and I've planned meals that can be quickly put together.

Our meals today were all light but really flavorful. We love potato pancakes and can eat them morning, noon and  night. Good thing, that. I used leftover egg whites to make the ones I served for breakfast this morning, enabling me to save a whole egg for another meal. I'll need it before the week is over. Leftovers are still the order of the day for lunch. I had potato soup and Bob had the last of the chicken casserole that was last evening's supper. Dinner was fried rice. Nice! Here is the menu for the fourth day of the challenge.


                                          Menu for SNAP Challenge Day Four

                                                           Breakfast

                                                         Orange Juice
                                                             Coffee
                                                     * Potato Pancakes
                                                         Poached Eggs

                                                               Lunch

                                        Small Chopped Salad with Boiled Dressing
                                                              Potato Soup
                                                Leftover Chicken Casserole
                                                             Corn Muffins

                                                                Dinner

                                                   Celery and Carrot Sticks
                                                     *  Chicken Fried Rice

                                                Chicken Fried Rice...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons vegetable oil, divided use
2 large eggs, beaten
1/2 cup finely minced yellow onion
1 teaspoon minced garlic
8 ounces diced boneless chicken thighs
1-1/2 cups frozen peas and carrots, thawed and drained
1/2 cup frozen corn thawed and drained
1 tablespoon dark sesame oil
2 tablespoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
4 cups cooked rice

Directions:
1) Heat a wok over medium high heat. Add 2 tablespoons of oil. When hot, pour in eggs and cook without stirring until lightly set, about 30 seconds. Break up eggs and transfer to a plate.
2) Add remaining 2 tablespoons of oil to wok set over high heat. Add onion and stir fry until softened, about 3 minutes. Stir in garlic and cook until fragrant. Add vegetables and stir fry until crisp tender, about 3 minutes.
3) Add sesame oil, soy sauce, salt and sugar to vegetables. Stir in rice and toss to combine. Add eggs and cook until rice is heated through. Serve hot. Yield: 4 servings.

                                                                      Potato Pancakes

Ingredients:
2 cups peeled and grated russet or Idaho potatoes
1 small yellow onion, peeled and grated
2 egg whites
3 tablespoons all-purpose flour
1 teaspoon baking powder
Pinch of nutmeg
Salt and pepper
2 to 4 tablespoons vegetable oil for frying

Directions:
1) Squeeze as much water as possible from grated potatoes. Toss in a large bowl with grated onion. Add egg white , flour, baking powder, nutmeg and salt and pepper to taste.
2) Heat oil in a large saute pan set over medium-high heat. Drop mounds of potato mixture into oil and pat to a thin circle. Cook, about 4 minutes per side, until golden brown. Serve hot. Yield: 8 pancakes.

One Year Ago Today: Standing Rib Roast

Two Years Ago Today: Blue Cheese and Other Composed Butters

Three Years Ago Today: Gnarled Beer Bread

SNAP/Food Stamp Challenge - Day One

From the kitchen of One Perfect Bite...Several weeks ago, Bob and I agreed to participate in a SNAP challenge. Those who accept the challenge, agree to limit their food intake to what can be purchased on the budget set for food stamp recipients in their states. They may not resort to food gifts, meals provided by others or their own pantry stores. Here in Oregon, based on numbers that can be found here, the monthly food allotment for an individual is $128.24, which works out to a little over $4 a day. The purpose of the challenge is to give participants an opportunity to experience what life is like for millions of low-income Americans.

A little over a year ago, Bob and I became acquainted with a family whom relief agencies would classify as Working Poor. We were charmed by their children and we hope the challenge will give us a deeper insight into the limitations of their daily lives. There is an unfortunate stigma attached to food stamps and those who use them.  Many assume that the program is rife with abuse, and, while no one would deny there are problems, most who receive SNAP benefits are law abiding citizens and much like you or me. In 2006, 26.5 million Americans received food stamps. That number spiked during the recession to over 45 million people, many of whom are still on distribution rolls.One in seven Americans gets food stamps and in some states that number is one in five. A breakdown of the numbers is interesting; 49 percent of recipients are Caucasian, 26 percent are African American and 20 percent are Hispanic. I hope my attempt to muddle through the constraints of this week, will illustrate that life on food stamps is not a free ride or get rich quick scheme. For starters, the maximum SNAP allotment is not large enough to cover the cost of food that would meet the minimum nutritional requirements established by the FDA.

While I think I've risen to the challenge, preparations for it were intense. It began with a five hour scouting expedition to determine where needed items could be purchased most reasonably. I quickly understood that it pays to shop around. Milk, at the most expensive store in town is $2.83 a gallon. It's $4 a gallon everywhere else. The situation is the same with eggs. Certain dairy products appear to be loss leaders at our more expensive stores. A dollar or two makes a huge difference in what you can do within the confines of this challenge. Everything, save spices and condiments, must come from your weekly allotment. That meant that items such as cornmeal and oatmeal had to come from bulk bins, if costs were to be kept in check. My lowest moment came when I had to buy cornstarch, baking powder and baking soda from the bins in tablespoon quantities. I had hoped to use the self-check lane, but the bags wouldn't scan so I had to use the express register. The look on the cashier's face was priceless.

Once I had priced ingredients, I tackled the recipes I needed for the week. Many of the dishes I had hoped to use didn't fit within the constraints of the program. I never dreamed that a dish like Chili-Mac would be too expensive for the SNAP Challenge, but it was. That slowed me down a bit, but using Bob's protein requirements as a guide, I developed recipes of my own to use for the program. I can promise you that, while they may seem strange, they are delicious and reasonably good for you. More importantly, they are also filling. I ask only that any RDA's among you treat me kindly. I really did do my best, but fresh fruits and vegetables were just too expensive for this exercise. Beginning tomorrow, I'll be featuring the recipes I've develop for the challenge.



The provision run came next and while I had to visit several stores, a detailed shopping list made quick work of it. I must tell you that I became quite familiar with the aisles at Walmart, a store I had never frequented before the challenge. You can see the contents of my SNAP pantry in the photos below. I spent a total of $ 59.31 on food for the week.




                                   Produce - $ 9.53



                 Frozen Foods - $ 4.58



                      Staples - $ 15.29



                        Meat - $ 14.72


               
                       Dairy - $ 12.15



             Bread - $ 3.04 (Outlet Store)

****************************************************************

One Year Ago Today: Brioche a Tete

Two Years Ago Today: 2011 Year-End Round-Up

Three Years Ago Today: Guinness Bloody Mary

Snap Challenge - Are You Game?

Bob and I have agreed to accept the SNAP Challenge, and for one week, beginning the 1st of January, we intend to prepare all our meals on a food stamp budget. We would like you to consider joining us. This is not a stunt or political statement. We both want to see if we can eat in a reasonably healthy fashion on a budget set at approximately $30 per person per week. The exact allotment depends on geographic location and those of you who are curious can find more specific information, here.

Why participate? The SNAP Challenge gives participants a view of the struggle to obtain adequate food that is faced by millions of low-income Americans. By living on the average food stamp benefit, Challenge participants find themselves forced to make food shopping choices on a limited budget, and learn how difficult it is to avoid hunger, afford nutritious foods, and stay healthy without adequate resources. While living on a food stamp budget for just a week cannot come close to the struggles encountered by low income families week after week and month after month, it does provide those who take the Challenge with a new perspective and greater understanding of what it is like to live on a limited budget. It is a rare opportunity to walk in someone else's shoes.

To date, hundreds of people have accepted the challenge and educated themselves and their communities about the SNAP program. They have bolstered the public's understanding of the program and helped create new anti-hunger advocates. As a food blogger, my intent is to develop nutritious menus and recipes within the allotted budget and to share the results of the process with you. Come the 1st of January I'll be posting about the process every day. If you'd like to join in, I can set up some type of link process so my readers can also see what you are doing. There are some guidelines and I'm posting them tonight because they will require a bit foresight and advance planning.

Challenge Guidelines
1) Each person should spend a set amount for food and beverages during the Challenge week based on Federal guidelines.
2) All food purchased and eaten during the Challenge week, including fast food and dining out, must be included in the total spending.
3) During the Challenge, only eat food that you purchase for the project. Do not eat food that you already own (this does not include spices and condiments).
4) Avoid accepting free food from friends, family, or at work, including at receptions, briefings, or other events where food is served.
5) Keep track of receipts on food spending and take note of your experiences throughout the week.
6) Invite others to join you, including co-workers, reporters, chefs, or other elected officials.