Ambassador Recipes: Eating Real For Less #1

Ambassador Recipes: Eating Real For Less #1

Wed 13 Aug 2014

Story by The Jamie Oliver Food Foundation (USA)
 

Last month, as one of our July challenges for our ambassadors, we asked them to come up with a meal for a family of 4 for under $10. Suggested by ambassador Terri from the Netherlands, this great challenge results in our ambassadors sharing their budget family recipes from all around the world.

Over the next couple of blog posts we’ll be re-sharing some of our favourites. Check them out and be inspired to see that feeding your family real food doesn’t have to cost a fortune.

Glazed Chicken and Caprese Salad


Christina Erickson, Mundelein, Illinois, USA

My $10.00 challenge recipe was a balsamic glazed chicken over caprese salad. I didn't follow a recipe just made it up as I went. If you would like you can easily make this without the chicken.

Ingredients:
All the greens, basil and radishes were from my garden. I even used the leaves of the radishes as a part of the salad. - Free
Handful of cherry tomatoes, about 1/2 the package - $2.00
Fresh Mozzarella from a local Italian deli - $2.00
Organic Chicken tenders, half the package - $3.50
Balsamic vinegar, olive oil, salt, garlic - $2.00 (?)

Method:
I made a basic marinade for the chicken using some balsamic vinegar, salt, extra virgin olive oil, and garlic. I cooked the chicken in a non-stick pan on the stove and then cut each piece in half lengthwise. I put all the lettuces in a big bowl and dressed the salad with a balsamic vinaigrette which I make by feel, then added the cubed cheese, quartered tomatoes, sliced basil and radishes and finally the chicken on top then drizzled a touch of balsamic vinegar over everything.
My entire family polished off their salad and my 6 year old even said, "This was a good dinner mom." They are used to dinners like this but I thought it was nice she complimented me ; ) Enjoy!


Tabbouleh


Yara Najjar, Beirut, Lebanon

Today I chose to introduce you to traditional Lebanese cuisine through our famous “Tabbouleh”.

Right here we eat it as a “Mezza” which means starters or a salad all along with BBQ and fish.

Here’s the recipe for 4 people:

150 g Parsley
30 g Mint
300 g Tomatoes
90 Spring onions
2 tbsp Bulgur
8 tbsp Lemon
4 tbsp Olive oil
1 tsp Salt

I like the taste of acidity in it, so you can reduce the quantity of lemon in it depending on your taste.

For a more nutritious value replace Bulgur with quinoa.

Also for a more complex flavor, fresh pomegranate or pomegranate molasses can be added for a little bit of sweetness.

I guarantee this refreshing dish will definitely take you to the Mediterranean coast.

For more recipe inspiration, check out ambassador Mardi’s take on a Vegan chili (with eggplant) - so, so good, under budget and even better the next day as leftovers!

Share your photos and recipes with us for eating real on a budget by posting on our Food Revolution Community page and stayed tuned for some more real food recipes from our ambassadors.

The Jamie Oliver Food Foundation
www.jamieoliverfoodfoundation.org
@jamiefoodfdnUSA

Photos: Clockwise from left: Christina Erickson’s chicken and caprese salad, Mardi Michels’ vegan chili, Yara Naijar’s tabbouleh

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