Author: Michael Hetrick

Editorial: Amid shutdown, we should be prepared for rising need for food

The world’s best psychic (if, indeed, there is such a thing) would be hard-pressed to accurately predict when the government shutdown will end.

Already the longest ever, we can’t see any particular breaking points that might lead to some agreement. Compromise is apparently not even a consideration as neither side is willing to settle unless all their demands are met. Period.

Who you believe is most responsible for this mess is probably dependent on your presidential vote, but we suggest that now is not the time to focus on blame. Rather, let us consider how we can help the innocent victims of governmental inaction.
(Read more from Longview News-Journal)

Food benefits arriving early; East Texas food pantries preparing to supplement recipients

An emotional roller coaster happened for millions of food stamp recipients Monday morning.
They were first told at the end of last week to expect no February benefits due to the government shutdown.
Before noon Monday, an advisory said the benefits will be available by the end of the week.
Recipients are advised to plan carefully when shopping.
The HOPE Food Pantry in Nacogdoches may help. It serves food benefit recipients on a monthly basis. HOPE stands for Helping Other People Eat.
(Read more and watch this story from KTRE)

Local food banks could be impacted by government shutdown

If the government shutdown continues, millions of low-income families who depend on the Supplemental Nutrition Assistance Program, or SNAP, could have a harder time buying food; that includes, people in East Texas.

“The SNAP program is funded and running it’s funded through January, there’s about $3 billion worth of reserves left,” East Texas Food Bank CEO Dennis Cullinane said.
(Read more from KLTV 7)

Baked Flaked Chicken

Print
Baked Flaked Chicken

Image Source/ Recipe Source:cookingmatters.org

Keyword: Entrée
Ingredients
  • 2 pounds boneless chicken pieces
  • 3 cups cornflakes cereal
  • 1/3 cup whole wheat flour
  • 2 large eggs
  • 1/2 tsp salt
  • ¼ cup nonfat milk
  • ¼ tsp ground black pepper
  • non-stick cooking spray
Instructions
  1. Preheat oven to 375◦F
  2. Remove skin and cut chicken pieces in half length wise if thick for faster cooking.
  3. In a medium bowl, crush cornflakes.
  4. In a second medium bowl, mix, flour, salt, and black pepper.
  5. In a third medium bowl, add eggs and milk. Beat with a fork.
  6. Dip chicken into flour, then egg, then cornflakes. Fully coat each piece with flakes.
  7. Coat baking sheet with non-stick cooking spray. Place chicken on sheet, evenly spaced. Spray pieces lightly with cooking spray.
  8. Bake for 20-25 minutes, or until internal temperature reaches 165◦F.
Recipe Notes

Adapted and modified from Share Our Strengths, Cooking Matters™

Black-Eyed Pea and Collard Greens Soup

Print
Black-Eyed Pea and Collard Greens Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Image Source/Recipe Source:www.thegallerygourmet.net

Servings: 6 cups
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion chopped
  • ⅛ teaspoon garlic powder
  • 4 ounces deli ham diced
  • ½ pound collard greens stems removed and chopped*
  • 1 14.5 ounce can broth (chicken or vegetable)
  • 2 15 ounce cans black-eyed peas, drained and rinsed
  • ½ to 1 cup water
  • 2 teaspoons apple cider vinegar
  • Salt and black pepper to taste
Instructions
  1. Wash the collard greens.*
  2. Drain and rinse the black-eyed peas.
  3. Collect, chop, dice, and measure all ingredients before starting to prepare the recipe.
  4. Place oil, onion, garlic, and ham in a large pot with a lid over medium heat. Stir occasionally until onion is clear, about 3 to 5 minutes.
  5. Add collard greens and broth to the pot.
  6. Cover and simmer for about 20 minutes until the collard greens are tender.
  7. Place half of the black-eyed peas in a small bowl, and mash with a fork. Stir the mashed and whole peas into the soup.
  8. Add ½ cup of water. If thinner soup is desired, add another ½ cup of water. Simmer for another 5 minutes.
  9. Stir in vinegar just before serving.
  10. 10. Taste, and add a small amount of salt and black pepper if desired.
  11. 11. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Recipe Notes

* Preparing collard greens: First, remove any damaged outer leaves. Fill a large bowl with cold water, and dunk the greens. Swish them around for a few minutes to help loosen any dirt on the leaves. Pour out the dirty water and fill the bowl with clean water. Swish the leaves under the clean water again to remove any additional dirt. Continue this process until the water in the bowl remains clear. To cut collard greens, fold each leaf in half with the stem at the fold crease. Either cut or tear the stem off. Stack several leaves on top of each other and roll the leaves up. Cut the roll of leaves in 1 inch thick pieces. Be Creative! Top with shredded cheese!