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.
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
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.
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)
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.