| 1 tsp Light oil with a dash of toasted sesame oil |
1 tsp |
$3.00 per 48 fluid ounces
|
$0.01 |
| 2 x Garlic cloves, bashed, peeled and minced |
2 garlic cloves |
$4.00 per pound
|
$0.05 |
| 3 c. Chicken stock, (use a vegetable stock if you prefer to make the dish completely vegetarian) |
3 cup |
$0.99 per 14 1/2 ounces
|
$1.71 |
| 2 lb Butternut squash baked for 50 min at 350F to yield 3 c. of |
2 lb |
$1.49 per pound
|
$2.98 |
| 1 c. Frzn corn |
1 cup |
$3.89 per 16 ounces
|
$1.17 |
| 1/4 tsp Freshly grnd black pepper |
1/4 tsp |
$7.99 per 16 ounces
|
$0.01 |
| 1 pch Salt |
1 pinch |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 tsp Cumin |
1/4 tsp |
$1.69 per 1 1/4 ounces
|
$0.03 |
| 2 Tbsp. Cornflour mixed with 1/4cup unsweetened, (slurry) orange juice |
2 tbsp |
$1.99 per 16 ounces
|
$0.06 |
| 1/4 c. Strained lowfat yoghurt |
1/4 cup |
$2.50 per 32 ounces
|
$0.17 |
| Total Recipe |
$6.19 |
Suggestions?