STYLE

Recipes for pancakes, split pea soup and curry cost a total of $1.70 a day

04/16/2014 04:51 EDT | Updated 06/16/2014 05:59 EDT
Here are some low-cost nutritious recipes created by culinary experts for the Live Below the Line challenge, which is raising awareness of global poverty. The total cost for the three meals is $1.70, which is in keeping with the daily total of $1.75 set out by the World Health Organization as the amount that people living in extreme poverty have to spend per day on food and other expenses.

Apple Cinnamon Five-Grain Pancakes

Total cost per person: $0.56

Prep Time: 5 minutes

Cook Time: 10 minutes

175 ml (3/4 cup) 5-grain pancake mix

175 ml (3/4 cup) water

50 ml (1/4 cup) diced apple

2 ml (1/2 tsp) ground cinnamon

2 ml (1/2 tsp) icing sugar

In a small bowl, combine pancake mix and water. Stir gently. Add apple and cinnamon, stirring until mixture is smooth.

In a non-stick skillet over medium heat, ladle in batter according to desired size.

Cook for 2 minutes or until bubbles form on the surface. Flip and cook for 1 to 2 minutes longer or until golden and puffed.

Dust finished pancakes with icing sugar.

Makes 1 serving.

Source: Christina Frantzis, food stylist and recipe developer.

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Yellow Split Pea and Vegetable Soup

Total cost per person: $0.40

Prep time: 10 minutes

Cook time: 50 minutes

7 ml (1 1/2 tsp) oil

1 onion, chopped

1 carrot, diced

1 potato, diced

250 ml (1 cup) vegetable stock

425 ml (1 3/4 cup) yellow split peas

Pinch cayenne

Salt and pepper, to taste

In a large saucepan, heat oil over medium heat. Add onion, carrot and potato. Cook, stirring occasionally, until vegetables are soft.

Stir in stock, split peas, cayenne, salt and pepper. Bring to a boil and then reduce heat to low. Cover and cook, stirring occasionally, until peas are soft and soup thickens, about 40 minutes. If the soup becomes too thick, add a little water.

Makes 4 servings.

Source: Julie Le Clerc (http://julieleclerc.com), food blogger and recipe developer.

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Butternut Squash and Potato Curry on Turmeric Rice

Total cost per person: $0.74

Prep Time: 10 minutes

Cook Time: 50 minutes

15 ml (1 tbsp) cooking oil

1 large white onion, chopped

5 ml (1 tsp) hot curry powder

5 ml (1 tsp) ground cumin seeds

5 ml (1 tsp) ground coriander seeds

2 ml (1/2 tsp) cinnamon

Coriander stalks plus leaves, chopped

1 butternut squash

2 large potatoes

1/2 bunch (200 g) spinach

1 can (398 ml/14 oz) chickpeas, rinsed

1 l (4 cups) water

2 ml (1/2 tsp) salt (approx)

Rice

500 ml (2 cups) long-grain rice

1 l (4 cups) water

1 ml (1/4 tsp) turmeric

2 ml (1/2 tsp) salt

Heat oven to 350 F (180 C). In a large metal oven dish, saute onion in cooking oil over moderate heat.

Once translucent, add curry powder, coriander seeds, cinnamon and chopped coriander stalks and saute for 5 minutes. Add salt.

Roughly chop squash, potatoes and spinach and add to oven dish; add chickpeas and stir in water.

Bake for 1 hour or until squash is cooked. Taste and season with more salt, if needed.

Meanwhile, in a medium saucepan, combine rice, water, turmeric and salt. Cover and bring to a simmer, then reduce heat to low and cook for 20 minutes or until most of the water has been absorbed by rice. Leave rice covered for a 10 minutes longer.

To serve, spoon curry mixture over rice.

Makes 8 servings.

Source: Jules van Cruysen, food blogger and recipe developer.

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