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One Dollar Diet Project:Onedollardietproject.com

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One Dollar Diet Project:Onedollardietproject.comOne dollar diet project/onedollardietproject.com is an experimentation started by two Social Justice teachers who have decided to start eating on one dollar a day.The site is making headlines after it was featured on various TV shows.
One dollar diet project ideas and recipes are below:

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Cornmeal – $0.19 / Cup (25 lb. bag for $12.79)
Dry Active Yeast – $0.008 / TSP (5 lbs. of $3.79)
Garbanzo Beans (Dry) – $0.61 / Cup (1 lb. for $1.65)
Olive Oil Blend – $0.04 / TBSP (1 Gallon for 9.99)
Pinto Beans (Uncooked) – $0.26 / Cup (25 lbs. for $12.99)
Peanut Butter (Crunchy) – $0.05 / TBSP (4 lbs. for $5.99)
Popcorn (Organic, Kernels) – $0.48 / Cup (1 lb. for $0.95)
Rice (White, Uncooked) – $0.22 / Cup (25 lbs. for $12.99)
Rolled Oats – $0.12 / Cup (1 lb for $0.55)
Tomato Puree – $0.30 / Cup (14 cups for $4.19)
White Flour – $0.11 / Cup (50 lb. bag for $15.49)
Wheat Blend Flour – $0.24 / Cup (25 lb. bag for $15.79)

Processed Foods

Nucoa Margarine – $0.06 / TBSP (1 lb. for 1.59)
Original Syrup – $0.04 / TBSP or $0.62 / Cup (1 Gallon for $9.99)
Sourdough Bread – $0.05 / Slice (1 Loaf for $0.99)
Soy Milk – $0.25 / Cup (1 Quart for $0.99)
Soy Sauce – $0.02 / TBSP (1 Gallon for $5.99)
Spaghetti – $0.05 / oz. (5 lbs. for 3.79)
Strawberry Preserves – $0.06 / TBSP (2 lbs. for $2.59)
Tang Beverage Powder – $0.07 / 8 fluid oz. (34 oz. tub for $5.99)
Top Ramen (Oriental Flavor) – $0.17 ea
Vegetable Broth Bullion Powder – $0.05 / TSP (1 Jar for $4.99)

Products
Broccoli (Fresh) – $0.08 / oz. ($3.99 for a 3 lb. bag)
Broccoli (Frozen) – $0.06 / oz ($0.99 for a 1 lb. bag)
Carrots – $0.12 ea. ($4.49 for a 10 lb. bag – 47 carrots)
Garlic – $0.12 / Bulb ($0.99 for 8 bulbs)
Lettuce – $0.47 for 1 Heart of Romaine ($2.79 for a 6 pack)
Oranges – $0.18 ea. ($5 for a 10 lb. bag – 27 oranges)
Potatoes – $0.10 ea. ($2.99 for 10 lb. bag – 32 potatoes)
Yellow Onions – $0.25 ea ($0.99 for 4)
Chana Masala
This is adapted from Madhur Jaffrey’s classic.
My modifications are in italics.

SERVES 6 -8 ( 4 servings)
1 tablespoon vegetable oil
2 medium onions peeled and minced (changed to half an onion)
1 clove garlic (2 peeled and minced)
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
6 tablespoons chopped tomatoes
1 cup water
4 cups cooked chickpeas or 2 (15 ounce) cans chickpeas, rinsed and drained (change to 2 cups of chickpeas – 1 cup uncooked)
2 teaspoons ground roasted cumin seeds ( 1 teaspoon)
1 tablespoon amchoor powder (substitute lemon juice from yard)
2 teaspoons paprika ( 1 tsp.)
1 teaspoon garam masala
1/2 teaspoon salt
1/2 lemon juiced (2-3 tablespoons)
1 fresh, hot green chili pepper , minced (substitute chili flakes)
2 teaspoons grated fresh ginger ( skipped)

Directions – Heat oil in a large skillet. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes). Turn heat to medium-low. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. Remove the cover add the minced chili and ginger.
Cost – Whole recipe: $0.98 / Per serving: $0.25
Polenta Recipe

Makes servings

9 Cups water

1 Tsp Salt

3 cups cornmeal

1 tbsp oil to fry

Bring water to a boil.

Reduce to simmer

Add salt

Slowly stir in corn meal 1 cup at a time. Stir while you add to avoid clumps.

Stir continuously for 12-15 min. Polenta will thicken.

When it starts to pull away from the pot, turn off the heat and pour it into a greased dish or platter.

Let cool 10-15 minutes.

Slice and fry until golden brown.

Variations:
Garlic: You can mince the garlic and add it to the boiling water at the start, or you can roast the garlic (slice off the top, pour on 1 tbsp of olive oil, put on a pan in the oven at 450 for 30-45 min or until soft), mash it and mix in while the polenta is thickening.

Butter: mix in a few tablespoons of butter when the polenta is thick

Cooling: instead of a platter or dish, you can use cupcake tins to make little polenta cakes (my favorite), if you have any fun shaped cake pans that would work as well.

Toppings: top with marinara sauce, basil or eat plain.

Cost

Whole batch – $0.65 (with 3 clove garlic), makes 24 cupcakes

Per serving – $0.09 ($0.03 per cake: serving size 3 cakes)

Refried Beans

2 cups dry pinto beans
1 tsp. garlic powder or 2 cloves garlic
1 tsp. chili flakes
salt to taste.

Rinse the pinto beans and soak them overnight. Rinse well. In a crockpot add pinto beans, 8 cups water, garlic, chili, and salt. Cook on high heat for approximately 8 hours. When beans are very soft, pour off water to drain beans, but save some of the water aside. Use a potato masher to mash beans to desired consistency. Add the reserved water as needed. Let cool and store in the refridgerator. They will thicken as they cool.
When you reheat the beans, add water a little at a time until the are the desired thickness.

Cost:
Whole batch: $0.51
Serving: $0.07
That’s all we have for now on One Dollar Diet Project:Onedollardietproject.com.

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