CM Creates Fast and Frugal Recipe from Stocked and Reddie Supplies
There is a very unassuming building located on Monroe Street, just off the UAMS Little Rock campus. It’s an average run-of-the-mill brick and mortar. What goes on inside is not so average, however. Welcome to the Stocked and Reddie Pantry.
When you walk into the Stocked and Reddie pantry, you’re instantly greeted at the door. An employee asks for your UAMS or Arkansas Children’s Hospital badge, and then you’re all set to shop. The pantry is a neatly organized maze of all the essentials. The pantry has everything from shampoo and conditioner to fresh produce (when available). Stocked and Reddie is run by a handful of charming employees that will make you feel welcomed and comfortable. These employees are on a mission.
“We’re on a mission to provide nutritious food to ACH & UAMS employees, students, residents, and interns who sometimes find it difficult to access fresh produce and balanced meals for themselves and their families,” Jennifer Mondragon, the manager at the pantry, said.
She described several different frequent shoppers and their current circumstances.
“I was able to meet a man whose wife had passed, and he didn’t know how to cook. He was accessing the pantry and I was able to share some ideas and techniques with him along with some recipes for things we gave out for that day,” she said.
Jennifer explained that they try to choose daily items that go well together in a recipe.
Every shopper is allowed up to three wholesome meals per visit, and they can
visit twice per week. The shopping hours are Mondays and Thursdays from
12:00 p.m. to 6:00 p.m.
If you’re a student, resident, or employee of UAMS or ACH that could use a little extra help, please don’t hesitate to take advantage of the Stocked and Reddie Pantry. It’s here to make your life a little easier.
Budget-Friendly Bean And Pasta Soup
Need a frugal and fast recipe? We’ve got you covered for dinner tonight!
Prepares six servings
Ingredients
- 1 small onion, chopped small
- 1 teaspoon vegetable oil
- 1-15 oz can chickpeas, drained and rinsed thoroughly
- 1-15 oz can cannellini beans, drained and rinsed thoroughly
- 1-15 oz can tomatoes
- 1-15 oz can corn
- 28 oz water
- 8 oz pasta
- Additional water (as needed)
- Cooked chicken strips (optional)
Instructions
- In a large soup pot with a lid, heat the oil over medium heat.
- Add in the chopped onion and cook until the onion becomes soft.
- Add in the corn, beans and the canned whole tomatoes (juice and all!). Stir to combine and to break up the tomatoes into smaller chunks.
- Add in the 28 oz water, plus an additional two cans full of water. Bring the broth to a boil. When the water is boiling, add in the pasta. Cook according to the package directions.
- Add cooked chicken strips, diced
- Serve immediately or let cool completely and refrigerate for two to three days or freeze for one to two months.
Enjoy!
Donations and Volunteers
Want to help? Donations and volunteers are appreciated. Please contact the pantry office, and they’ll be happy to receive whatever you can give.
Email Stocked and Reddie at StockedAndReddie@uams.edu.
Location and Contact
401 Monroe Street, rear of building
Phone: 501-412-9642
Email: StockedAndReddie@uams.edu