Beef and Vegetable soup

This is one of my absolute favorite dishes. It is hearty and delicious.

The first thing is we need to sear the chuck roast in the stock pot. Make sure to give the roast a generous coating of salt and pepper before searing.

Also, it is a good idea to get your peas on as well in a separate pan. The reason for this is that I am using dried beans (the least expensive) and they need to be boiled hard for a while to get them tender.

It is important to get a good sear on the chuck roast. We want a good brown on the roast and a good brown on the bottom of the pan. We don't want it burned but we do want a good amount of caramelization. This is what provides the flavor to this dish.

Now we want to add the carrots, onions and celery to the pan. Do not clean the pan just add the vegetables

Turn the heat down on the pan and stir the vegetables thoroughly. Cover the pot.

So now we want to cut up the roast into bite sized pieces. Also, cut up a package of mushrooms into bite sized pieces. Add the beef, mushrooms and a 24 oz can of crushed tomatoes.

Now I am also going to add 1 bottle of red wine. I can hear you now "YOU CANT BUY ALCOHOL WITH SNAP!!! YOU ARE AN EVIL REPUBLICAN!!!". Yes, you cannot buy alcohol on a SNAP card and it is true; I am an evil republican, however, Walmart sells bottles of wine for $3. It is not particularly good wine but it does make for good cooking wine. Also, I have personally stood behind people at the grocery store who paid for chips, dips soda and other assorted party supplies with a SNAP card and then whipped out a wad of $100 bills to pay for the 10 cases of beer they also bought on that trip to the grocery. Somehow the poor are still able to get drunk in America. Who knew? This being said, if you really cant afford a $3 bottle of wine then you can use water. It won't be as tasty but it will get the job done.

So, combine all this into the pan and then cover and simmer on medium high heat until the beef is fork tender. It will take about an hour or so and you should probably stir and test the beef every 20 minutes or so. It may be necessary to add some water (or perhaps more wine) from time to time during this process but be careful not to add too much. The finished product of this should be more beef and vegetables than liquid. We will be adding a lot more vegetables later and they will release more water into the soup.

So, here is the finished beef.

Now we want to add our frozen vegetables, the black eyes that have been boiling in the separate pan,  and some potatoes. The potatoes are left over from last week. Reserve the greens until the very end. I like my greens nice and bright green. This should be simmered until the potatoes are fork tender. I am using frozen vegetables at this stage. The frozen vegetables are more nutritious than canned or even fresh. Don't believe me? Google it.

Once the taters are done you can add in the greens. No need to cook anymore after this, just let it sit in the pan for a few minutes.

Fin. A bit of cornbread from last week and this is a delicious meal. This yielded around 2 gallons of soup.

Week 2 shopping and inventory of week 1 left overs.

Well, I made it through the first week without dying of starvation or becoming constipated. Let’s have a look at what remains from last week.

 2 lbs chicken legs and thighs

3lbs chicken back pieces

carrots

celery

3 biscuits

biscuit dough

2 lbs apples

6 eggs

frying oil

And here is what I bought this week

I have to admit I got a little poultried out after last week. This week I bought a huge chuck roast and some ham hocks. The chuck rosat will be used to make vegetable and beef soup (I am craving vegetables since I didn't have any last week). The ham hocks will be used for black eyed peas and rice which is another one of those items that I grew up eating and still crave to this day.

Basically, after this week I wouldn't even really need to go to the grocery for the third week. Between the soup and the beans and rice I will most likely have 2-3 gallons of left over food in the freezer. That along with what was left over from this week would easily put me through a third week without a problem. So, the point of this is that this is not even a challenge. From what I have learned talking to people is that once you have the initial stockpile built then most people dont spend much more than $30 a week per person anyway. Snap is supposed to be "SUPPLIMENTAL" and I am easily able to feed myself with only the $30 a week so I am going to make the assumption here that politicians and CEO's who claim that people don't get enough food with their SNAP benefits are either full of shit or they don't know how to manage money or live within a budget. Truth is it's probably both.

By the way, I would sell any Panara Foods Inc stock that you have because apparently their CEO is completely incapable of taking care of himself or living within a budget. And we all know politicians can't live within a budget, so....

Day 3

Hello all

Breakfast: Biscuit and fried eggs

Lunch: Cold fried chicken and mashed potatoes

Dinner: Same as what was for lunch

I snacked on Gala apples today. If you have not had Gala apples then I would highly recommend them. Galas are smaller than red delicious but are highly concentrated in flavor. I think they have a honey flavor to them. 

I am not posting pics of what I have eaten today because it is mostly stuff I have eaten in the past three days. The first week of doing something like this is always the hardest. You basically cook 2 or 3 meals and then are eating leftovers for the rest of the week. The key to doing something like this is the fact that you accumulate food from week to week. I will have a little more than half of what I bought last week going into the next week. Next week I will make up for the vegetables that I missed this week, I will basically have a full week of beef and pork next week, and I will build up even more of a "food stockpile". This is how these things work. As I said from the beginning, this is easy, all it takes is a bit of planning.

Dinner day 2

So, for breakfast this morning I had a biscuit and some eggs and for lunch I had the remainder of my roasted chicken. That is one of the great things about biscuits and roasted chicken; they are arguably better as left overs than when you first make them.  

For those of you that do not know me I am a “good ole boy” from Mississippi or in elitist liberal parlance “a redneck”, perhaps a bit of a renaissance redneck but a redneck just the same. This means that I was raised on certain foods that I still love to this day. One of those foods is fried chicken and nothing makes better fried chicken than legs and thighs. So tonight I made some fried chicken and buttermilk mashed potatoes or as we call them in the ‘sip “maish taters”.  I made extra so there will be plenty for tomorrow and the only thing better than fried chicken is cold fried chicken the next day.

It should be noted that the oil used to fry the chicken will be strained and reused and the flower used to dust the chicken will be sifted and also reused.

I would like to explain a few things about me and the way I look at problems. I am doing the snap challenge to show that living on a budget is really not that hard to do. It just takes some planning and a modicum of discipline. For the sake of the “challenge” I have been buying everything I eat at the grocery store with the $30 per week allowance. 

That being said, if I found myself in destitution you can rest assured that I would not be whining to some government bureaucrat that I need someone else’s money to feed myself. If I found myself in a situation like that I would grab my fishing pole and march down to the bayou and I would spend every extra second I had catching fish to feed myself. Or, I would put my shotgun over my shoulder and walk out into the field and try to get some doves or rabbits. I have friends to this day that that do not buy protein at the grocery because they hunt and fish for their protein. These people buy very little vegetables at the grocery because they have their own gardens. You see, to me, that is what it means to be American. Self-reliance is the essence of what it means to be an American. Our being able to take care of ourselves is what defines us as citizens and as human beings. Our grandparents and for most of us our parents did exactly that. If you were hungry then you went out and killed something and ate it whether that be figuratively or literally. Looking to the government was not even a consideration. 

I fear this is becoming an antiquated and mocked concept in today’s society and I think it is not good for us as a country that we are so far removed from what our grandparents went through. I find it sad that so many people’s first response to any sort of hardship is to turn to the government. The really sad thing about it is all of those people who immediately turn to government in any time of hardship are always very disappointed with the government’s response to their plight (see Katrina and Sandy). What does it say about us and where we have come?

Late lunch

Here is the chicken and taters I made. This is truly a great dish and I love cooking it.

So, I made a minor mistake. I bought those carrots and celery to use to make stock, however, I am not planning on making stock until next week. Because of this I will not have vegetables this week. What I should have done is bought more vegetables and held off on carrots and celery until next week. That's fine and I will make up for it next week. The first week in doing something like this is always the hardest. It gets perpetually easier as the weeks go buy and you tend to build up somewhat of a stockpile of food. Anyway, no vegetables for this week but I will certainly make up for it next week.

Lunch and dinner day 1 (maybe lunch for tomorrow too)

I am making a batch of roasted chicken from the chicken I butchered earlier and some roasted potatoes to go with it.

The chicken has a bit of oil, Salt and Pepper, a bit of Garlic and some fresh herbs.

I can hear all of you now "but you didn't buy garlic and Salt and Pepper you are cheating and you hate poor people". This is true. I am working on the assumption that people have basic condiments and seasoning in their cupboards.

Now I hear you again "what about fresh herbs??? Only rich people can afford fresh herbs!!! You are a capitalist pig!!!" This is simply not true. You can buy an oregano plant, a thyme plant, a sage plant or basically any other herb plant for about the same price as the same herb dried and jarred by McCormik, in most cases for substantially less. With a very minimum of care these herb plants will provide you with fresh herbs for years.

I am using Sage, Thyme and Oregano on my chicken

And here is the prepared chicken in the toaster oven ready for cooking. Those are yellow potatoes that will be roasting under the chicken.

So, this is a pretty cool thing here. The chicken roasts and then drips deliciousness onto the potatoes below. If you look at any of Paul Bocuse's (French Master Chef) cook books you will see something similar to this. It is roasted chicken with Lyonnaise Potatoes and it is considered a delicacy by many chefs including myself and certainly a dish worthy of mastery. How's that for eating on a budget?

Butchering chicken

When poultry producers butcher chickens into quarters they typically split the bird right down the middle of the back and the cut the breast/wing portion from the leg/thigh portion. This basically renders a significant portion of the leg/thigh quarter inedible. It is inedible, however, it is not unusable. So I will butcher these leg/thighs and show you what I mean.

Here is a whole leg and thigh. My thumb is in roughly the area where the thigh bone is attached to the back.

And here is the quarter broken down into leg, thigh, and the back pieces.

Here is the entire bag of chicken broken down. You will notice that the three piles are about the same size. The pile on the left is these back pieces that are basically inedible. If I had simply cooked these quarters without breaking them down then I would have wasted a third of this 10lb bag of chicken. Since I have removed the back pieces now I can use them for something else. These back pieces are still high in protein and still usable. So, I am going to bag and freeze these back pieces and next week I can make stock from them. The legs and thighs will be used this week for roasted, rotisserie, and fried chicken dishes.