Challenge Day 1

Our day began around 7:30 am. Jenneffer has gone to her practice (The DeLand Food and Leg Center) and in between seeing patients is being interviewed by the Volusia-Flagler Business Report for her role as an Influential Woman in Business in our area. Hari has called Bill Tomazin (The Barefoot Farmer from Samsula, FL) and put an order in for a variety basket of fresh vegetables. We have also made a list of essential and useful ingredients to design our menus for the next 6 days. Hari is off to pay Cress Bills and pick up groceries. We will update this post throughout this the first the day of our food stamp challenge where the emphasis is to live on a SNAP Daily budget but to eat cleanly and utilize as many fresh and local ingredients as possible.

$25 worth of Fresh Produce from Tomazin Farms (The Barefoot Farmer, Samsula, FL)

$15.07 for other groceries from the local discount grocery store.

Hari has started to re-hydrate the red beans and we are making yogurt from the milk.

Spicy Red Beans with Fresh Tomazin Farms Hot peppers & Vegetable Stock, and Long Grain Brown Rice

RECIPE: Spicy Red Beans

Servings: 8

INGREDIENTS

1 lb dried red beans

water: enough to cover the red beans to twice its volume

1 large red onion, diced

2 green bell peppers, diced

2 fresh habanero peppers, diced

2 fresh jalapeno peppers, diced

1 bulb garlic, peeled, minced

1 dried bay leaf

2 tbs tomato paste

1 lb vegetable stock made from the trimmings of the onions, peppers, and parsley stems

12 oz can stewed tomatoes

1 tsp dried oregano

2 tbs cumin powder

1 tbs cayenne pepper

1 tbs coriander powder

1 tbs store bought (or home made) jerk paste

1/4 cup extra virgin olive oil

1 bunch flatleaf parsley, chopped finely

kosher salt and freshly ground black pepper, to taste

PROCEDURE

Start by covering the dried red beans to at least twice its volume in water and bringing to a low simmer. Switch off the heat and let the beans re-hydrate for 4-6 hours. Drain the beans. Saute the peppers, garlic, and onions in the olive oil. Season with salt and pepper. Add the jerk paste, bay leaf, and the dry spices. Stir for 3 minutes on low heat. Add the tomato paste and stir for 2 minutes. Add the red beans and stewed tomatoes. Cover with the vegetable stock adding more water and re-season as necessary. Cover and simmer, stirring periodically for 3 hours. Finish with fresh parsley and season as needed. 

Serve over steamed brown rice and fresh home made or store bought plain yogurt.