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Friday
Jul292011

Week 2, Day 7: Have Stoup, the nearly-free lunch! 

frozen stoup - a free lunch stew soupWho says there's not such thing as a free lunch? Only people who don't keep a Stoup container in their freezer!

Stoup is a stew-soup made from leftovers collected throughout the two weeks of the Cook for Good Challenge or anytime, plus anything that needs to be eaten before it goes bad.  

Stoup embodies a key Cook for Good idea: perhaps THE key idea: Setting up a simple system to avoid wasting food results in many delicious, healthy, and free meals with very little work.

Add tomatoes, onions, garlic, and beans as needed to rev up the flavor and protein. For example, you might start with some extra pasta sauce, a carrot that's a bit limp, a handful of rice or pasta, broth from cooking chickpeas, and parsley stems. (Remove the parsley stems before serving.)

The Challenge shopping list includes two servings each of chickpeas and pinto beans to add to the Stoup, but you can save them for other purposes if your Stoup doesn't need them. Thin Stoup with broth from your broth jar.

Often Stoup is delicious as is: just thaw the container, dump it in a pot, heat, and taste. That's three minutes and zero dollars for a hearty meal or two. And by not eating the food you otherwise would have had for those meals, you are shrinking your carbon footprint.

Today's classic menu

Dishes you prepare today are marked in bold.

breakfast toasted Good Whisk Bread, peanut butter, tea
lunch Stoup (page 198) with half-serving each of pinto beans and chickpeas, carrot, peach
snack bell pepper
dinner rotini with Tomato Sauce with Peppers and Onions (page 172), half-ounce each of Parmesan and mozzarella, Garlic Flat Bread, cucumber, blueberries, Chocolate Pudding

 

Today's plant-strong menu

Dishes you prepare today are marked in bold.

breakfast toasted Good Whisk Bread, peanut butter, tea
lunch Stoup (page 198) with half-serving each of pinto beans and chickpeas, carrot, peach
snack bell pepper
dinner rotini with Tomato Sauce with Bell Peppers and Onions (page 172), tablespoon nutritional yeast,  half-serving Hummus, Garlic Flat Bread, cucumber, blueberries, Chocolate Coldocado

 

Congratulations!

You've completed the Cook for Good Summer Challenge! Whoo-hoo! Please take the Challenge Survey to let me known how it went. Filling out the survey is also the way to to get your certificate if you completed the whole challenge.

Time for a party? Some people love taking the Challenge so much that they want to share the experience. Hold a celebration to share your new recipes with friends, family, church members, co-workers, and more. If you did the challenge with a group, have a potluck lunch or dinner using recipes from the Challenge or others from Wildly Affordable Organic.  If you did it on your own, invite friends over to try your new dishes. You may even want to make an additional donation of the difference between what you would have spent on a typical party and what you spend on the Wildly Affordable Organic one.

Check out the discussion guide for WAO for ideas to start the conversation rolling. And share in the coments below what you've learn and how much you've saved.

Reader Comments (2)

Hi there! Ok - I'm ready to start my first month! I'm feeling overwhelmed with the Summer Shopping List. Do you recommend buying everything for the whole month all at once? It seems like some fresh items would spoil. What are your tips for separating out the monthly shopping list for a weekly shopping trip? Thanks so much Linda! I'm so excited! :)

Jul 30, 2011 | Registered Commentercyndi

Yaaay, Cyndi! I don't break down the menus by week because it's so hard to know when people have money or time and when items will be available, but here's how I shop:

* One big shopping once a month for non-perishables that don't go on sale (bulk organic beans).
* Every week, go to the farmers' market and grocery store to buy milk, produce, and whatever I need that week or what's on sale. Cheese keeps for weeks and eggs for two or three weeks, so I try to buy them on sale.

You can save even more money than is shown in the WAO averages with these tips:
* Invest any extra money in seasonal produce to freeze or on sales of non-perishables such as pasta and peanut butter.
* Order pantry items in bulk. You can save 10% or more buy ordering a flat of canned tomatoes, for example. That's just six cans, so do it every month.

Aug 1, 2011 | Registered CommenterLinda Watson
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