by donR October 14, 2016
Choosing meals for a Cook-In is made easier by creating a 5 X 3 chart. It is just a list of featured ingredients which you cook and package to use as a base for three future meals. A well-stocked pantry provides additional ingredients to complement the featured items
Previously, we described how pork loin roasts can be cooked and packaged for use in many different ways. Chicken and turkey, are featured in this article. Read more about these and other versatile ingredients to use when planning 5 X 3 Cook-Ins. Continue reading
by donR March 2nd 2016
Preparing the meal during a Family Cook-In is fun. However it is just one of several activities planned for the gathering. Prep and cooking needs to unfold in a short amount of time to allow for lots of game activities and meaningful conversations.
There are ways to assemble a nutritious meal without resorting to highly processed foods like Uncle Ben’s Instant Rice or Jello Instant pie filling. Here are 25 ways to cut prep and cooking time: Continue reading
On Monday the 23rd of November we’ll make pies to take home for the holidays. Space is limited so call (360) three-eight-four- 5899 to reserve a spot. We’ll have unbleached flour, shortening and apples to share. Bring pie tins, oil, sweeteners and other fruit or fillings as needed,
With the nice weather approaching, the FMP will wait until September before hosting our next Cook-In. So, we declare April as “DO-It-Yourself Month” Spring is a perfect time to host simple Cook-Ins from your home, church, park or community kitchen. Here are some ideas for keeping your first one simple, short and fun. Continue reading
By DonR 12-20-2014
When I ask people if they would like to host a cook-in, I’ve heard “I don’t have the knowledge (substitute skill, experience, ability, time, expertise, training).” Actually anyone can host a Cook-In with the understanding that they do not need to lead it. Here are more ideas for hosting one and picking out leaders: Continue reading
Pork shoulder cushions were the centerpiece for December’s Cook-In. Several people commented that they would start using more pork in their meal plan because these boneless roasts cost just $1.90 per pound at Cash & Carry in Bellingham when purchased in bags of four roasts. Pork, the other white meat not only fit their budget, they found it to be versatile and delicious. But in order to be tasty and tender, it needs to be cooked properly. Read more about two simple ways to prepare pork shoulder cushions. Continue reading
A pie-baking cook-in is not a new idea. I remember gathering on the farm, stoking the wood stove and making holiday pastries with my aunties. You too can Invite people to join you for an afternoon of pie or cookie baking. It’s quick, simple and, requires few ingredients. Continue reading
Fifteen participants joined us for our second Cook-In. We spent the evening assembling a meal together, boxing food to take home, sitting down to enjoy the meal together and sharing ideas. The focal point of the meal was to cook turkeys but when it came to sharing ideas everyone had lots of things to say.
Planning, Preparing and Sharing are the cornerstone of the Family Meals Project and this cook-In allowed for lots of sharing. It was both fun and enlightening to take part in the discussions. Continue reading
Join us for a cook-in on the 2nd Tuesday of each month.. We will prepare a meal and box food to take home. While enjoying the meal we’ll share ideas and plan more cook-ins. Call the Ferndale Community Resource Center at 360 380-2200 to sign up. Fee is by donation to cover cost of food.
Separate activities are planned for pre-school children and older.