Home Every Plate Full 2018 | Recipes

Every Plate Full 2018 | Recipes

Here are some thrifty, yet tasty, recipes to help you take a crack at the Summer Hunger Challenge.

Recipes:


Tangy Tomato Baked Beans*

Recipe provided by French’s

  • Yield: 4 servings
  • Preparation Time: 15 minutes
  • Cook Time: 1 hour

INGREDIENTS
  • 2 slices bacon, chopped
  • 1 onion, chopped
  • 1 apple, peeled and chopped
  • 4 cups (1 L) cooked navy or Great Northern beans
  • ½ cup (125 mL) French’s Tomato Ketchup
  • 3 tbsp. (45 mL) packed brown sugar
  • 3 tbsp. (45 mL) tomato paste
  • 1 ½ tsp (7 mL) Club House Ground Mustard
  • ½ tsp (2 mL) salt
DIRECTIONS
  1. Preheat oven to 350°F (180°C). In large saucepan over medium heat, fry bacon until crisp; about 5 minutes. Transfer bacon to paper towel and drain away all but 1 tbsp. (15 mL) fat; return pan to stovetop. Fry onion and apple, stirring occasionally, until softened, 3 to 5 minutes.
  2. Stir in cooked beans, ketchup, brown sugar, tomato paste, mustard, salt, reserved bacon and 1 cup (250 mL) water; bring to boil.
  3. Pour into 2 L casserole or ceramic baking dish. Bake, uncovered, until thickened and bubbly, 25 to 30 minutes.
APPROXIMATE COST PER SERVING*: $0.50
*Cost varies by region

Zesty Vegetable Pasta Salad*

Recipe provided by French’s

  • Yield: 4 servings
  • Preparation Time: 10 minutes
  • Cook Time: 20 minutes

INGREDIENTS
  • 8 oz. (250 g) fusilli or rotini pasta
  • 1 cup (250 mL) frozen peas 
  • Half of a small red onion or yellow onion, diced
  • ½ cup (125 mL) chopped dill pickles
  • 2 hard-cooked eggs, peeled and sliced
  • Dressing:
    • ½ cup (125 mL) mayonnaise or creamy salad dressing
    • 2 tbsp. (30 mL) French’s Classic Yellow Mustard
    • 1 tbsp. (15 mL) dill pickle juice
    • 1 tsp (5 mL) Club House Paprika
    • ¼ tsp (1 mL) salt
DIRECTIONS
  1. Dressing: In large bowl, combine mayonnaise, mustard, pickle juice, ¾ tsp (4 mL) of the paprika and the salt.
  2. In large pot of boiling salted water, cook pasta according to package directions until tender but still firm, adding peas to pot for the final 2 minutes of cook time. Drain, reserving 2 tbsp. (30 mL) of pasta cooking water.
  3. Rinse pasta and peas under cold water until cool; drain well, then transfer to bowl with dressing. Add onion and pickles, tossing to coat. If salad is a bit dry, stir in reserved pasta water.
  4. To serve, top with sliced eggs and sprinkle with remaining ¼ tsp (1 mL) paprika.
APPROXIMATE COST PER SERVING*: $0.40
*Cost varies by region

Oatmeal

  • Yield: 2 servings
  • Preparation Time: 5 minutes
  • Cook Time: 5 minutes
INGREDIENTS
  • 1/2 cup (50 g) quick rolled oats
  • 1 tbsp. (6 g) powdered milk
  • 1 ½ cup (375 ml) water
  • A pinch of cinnamon
DIRECTIONS
  1. In a small pot on medium heat, add oats, milk powder, and water and stir together.
  2. Cook stirring for 5-7 minutes or until mixture has thickened.
  3. Divide into bowls and add a pinch of cinnamon before serving.
APPROXIMATE COST PER SERVING*: $0.11
*Cost varies by region

Vegetable Bean Soup

  • Yield: 4 servings
  • Preparation Time: 12 hours (includes soaking time)
  • Cook Time: 1 hour
INGREDIENTS
  • ½ cup (100 g) dried cannellini, soaked overnight
  • 1 tbsp. vegetable oil
  • 1 cup / 1/2 large (115 g) onion, chopped
  • 2 garlic cloves, minced
  • 1 (100 g) small carrot, diced
  • 1 (70 g) celery stalk, sliced
  • 1 ½ cup (112 g)chopped cabbage
  • ½ cup (125 ml) canned diced tomatoes
  • 4 cups (1 L) water
  • ¼ tsp (1 ml) dried thyme
  • 1 bay leaf
  • 1 tsp (5 ml) salt
DIRECTIONS
  1. In a medium pot, add soaked beans and water and cook for 30 minutes or until beans are tender.
  2. In a large pot on medium heat, add oil and sauté onions until translucent, about 5 minutes. Add garlic and sauté another minute. Add carrots, celery, cabbage and sauté until vegetables are fragrant, about 3 minutes. Strain cooked beans and add to pot along with tomatoes, water, thyme, bay leaf and salt. Bring to a boil then lower heat to a simmer and cook for 20 minutes or until vegetables are tender.
  3. Ladle into warm bowls and serve.
APPROXIMATE COST PER SERVING*: $0.30
*Cost varies by region

Quick and Easy Flatbread

  • Yield: 6 pieces
  • Preparation Time: 45 minutes (includes resting time)
  • Cook Time: 10 minutes
INGREDIENTS
  • 2 cups (250 g) All-purpose flour
  • ½ tsp (2.5 g) salt
  • 3 tbsp (45 ml) vegetable oil
  • ½ cup (125 ml) 2% milk
DIRECTIONS
  1. In a medium bowl, add flour, salt and stir with a wooden spoon to combine. Add oil and water and stir together until a shaggy dough is formed. Transfer dough to a clean surface and knead for about 5 minutes or until smooth and elastic. Transfer dough to an oiled bowl, cover with plastic and let rest at least 30 minutes.
  2. Using a knife, cut dough into 6 even portions. Take one portion and cover the rest. Using a rolling pin, roll out dough to about 2 millimeters or as thin as possible. Place rolled dough aside and cover with plastic or a damp cloth. Repeat with remaining pieces.
  3. Heat a non-stick skillet on medium heat. Place a piece on the hot skillet and cook about 30 seconds. Flip with a heatproof spatula and cook another 30 seconds to a minute. The flatbread will puff up. Once the two sides have golden spots, remove from skillet and repeat with remaining pieces. Eat immediately or keep in an air-tight bag for up to 3 days in the fridge.
APPROXIMATE COST PER SERVING*: $0.13
*Cost varies by region

Chickpea Shakshuka

  • Yield: 4 servings
  • Preparation Time: 12 hours (includes soaking time)
  • Cook Time: 1 hour 30 minutes
INGREDIENTS
  • ⅔ cup (100 g) dried chickpeas
  • 1 tbsp. vegetable oil
  • 1 cup / 1/2 large (115 g) onion, chopped
  • 2 garlic cloves, minced
  • ½ (150 g) green bell pepper, chopped
  • 600 ml canned chopped tomatoes
  • ½ tsp (2.5 ml) smoked paprika
  • ¼ tsp (1 ml) ground cumin
  • ¼ tsp (1 ml) chili flakes
  • ½ tsp (2.5 ml) salt
DIRECTIONS
  1. In a medium pot, add soaked chickpeas and water and cook for 1 hour or until chickpeas are tender.
  2. In a sauté pan on medium heat, add oil and sauté onions until translucent, about 5 minutes. Add garlic and sauté another minute. Strain cooked chickpeas and add to pan along with peppers, tomatoes, spices and salt. Reduce heat to low and simmer for about 30 minutes or until sauce has thickened.
  3. Ladle into warm bowls and serve with flatbread.
APPROXIMATE COST PER SERVING*: $0.42
*Cost varies by region