Join us as we prepare food to take home. You can freeze the packaged food for later meals or use them during the week as a base for simple meals. Continue reading
We held our first Ferndale Food Bank cook-in featuring a meal of the month. It was so much fun sharing ideas that we failed to notice the busy activity in the food bank or how cramped we were in our 8 X 14 room. Now if you think you need a commercial kitchen to work in, you are mistaken. All you need is a sink, counter space, small appliances and delightful people willing to roll up their sleeves and cook. We found out that: Continue reading
Could you host a cook-in? Find out by answering these questions:
Do you like to cook?
- Do you know a few people who would like to meet and talk about cooking?
- Do you have a place and equipment to cook?
- Can you read a recipe?
- If you had lots of support would you try?
If you answered YES to these questions, you certainly can at least host a cook-In and be one of the leaders. How do I know this? Continue reading
Our first of six classes focused on putting together a $10 meal to feed a family of six. “Impossible!” , “No way”, “Using nutritious ingredients?” say the doubters. How can this be done? Lisa Dixon, a registered nutritionist showed us how.
Hand-made black bean corn tortillas, Cabbage salad with lemon/oil dressing, Spanish Rice and grilled pineapple
Twelve tortillas were made with corn masa at a cost of $.60. A head of organic cabbage was $1.40, 1 C organic whole grain rice and 1 C organic black beans were $1.40 (bulk price) and one pineapple was $2.99. 1/2 onion, 1 bell pepper, salsa and Greek yogurt added another $3.70 bringing the total cost to $10.10. And there were beans, and salsa left over for another meal (plannedovers). Condiments like oil and lemon are not counted in the price.