Local bakery chef creates entree and dessert in 67 Cent Challenge
YAKIMA, Wash. - Sixty-seven cents can't buy much, but at Northwest Harvest, the state's largest food distributor, they say those pennies can be stretched a long way.
Claire Miller from Essencia Artisan Bakery is tackling the challenge of creating a meal for three under 67 cents.
The challenge is to help show the variety of foods available at local food banks thanks to the donations from food drives, local growers and companies. Also, Northwest Harvest is able to buy food in bulk from around the state which helps bring their cost of offering this free food to local families to as low as 67 cents.
"We're here at Northwest Harvest and we have a nice array of ingredients here. What recipe are you thinking?" said Sarah Worthington with KIMA.
"I'm thinking about doing a sweet potato chili with an apple cobbler at the end," said Claire Miller, chef at Essencia Artisan Bakery in Yakima.
"We'll do onions and root vegetables like potatoes first. And then we'll do the sauce, add the tomatoes. So you want make sure everything's cooked to the right consistency. So that at the end, everything is sort of like at a peak," said Claire.
So all the food Claire is using in her meal today either came from donations from people in the community or is food Northwest Harvest purchased.
The food she found was nutritious and she was able to create a meal for even lower than 67 cents!
"So our total for your meal for a family of three was 24 cents. Did you think that was possible?"
"No, I didn't. I was really nervous going into it, I didn't know what I was going to be able to get for 60 cents, but I was really surprised at the things that Northwest Harvest had to offer. We had enough to make a nice, hearty, creative meal, which was nice," said Claire.
And Claire's chili and apple cobbler tasted even better than it looked!
Essencia Chili and Biscuit Recipe - by Claire Miller
3 tablespoons olive oil (butter, canola oil, etc. will work as well)
2 large white onions
2 medium sweet potatoes
1 head cauliflower
1 large can peeled and cut tomatoes
1 small can tomato paste
1 small can tomato sauce with jalapeños
1 small can chipotle peppers in sauce
1 16 oz can hominy (we had the big can but didn't use all of it..I think 16oz can would be the perfect amount)
1 16 oz can black beans
1 16 oz chili beans (this is how the beans were labeled, if I were shopping for this recipe I would use kidney beans here. Go ahead and put in whichever you feel is best)
2 peeled and sliced granny smith apples
1/2 cup sugar
salt and pepper to taste
-Sprinkle 2 teaspoons of sugar over apples and rub the slices in the sugar, making sure apples are well covered with sugar. Set aside.
-heat olive oil over medium high heat
-add onions, stirring frequently
-when onions are soft and slightly translucent, add sweet potatoes. reduce heat to medium and cover for 5 minutes. Stir occasionally, add more oil if potatoes stick bottom of pot.
-add cauliflower, salt and pepper to taste. (recommend 1/2 teaspoon salt, 1 teaspoon pepper. Can also add other spices that are available: cumin, smoked paprika, chili powder, etc.) cover and let cook 5 minutes, stirring occasionally
-when potatoes and cauliflower are fork tender, add canned tomatoes, tomato paste, tomato sauce and HALF can chipotle peppers in sauce. add sugar
-reduce heat to simmer and allow chili to simmer 10 minutes.
-add more salt, pepper, chipotle to taste.
-5 minutes before serving add apples and stir to incorporate.
Dessert Crisp Recipe by Claire Miller
6 peeled and sliced granny smith apples
1 16oz can sliced pears
1 6oz can sliced peaches
1.5 cups butter
1 cups oats
1 cup flour
2 tablespoons sugar
-drain canned fruit
-combine all fruit in sprayed or oiled baking pan
-in separate bowl, add flour, oats, sugar and cut in butter
-using hands or fork, combine all ingredients until topping is well mixed but chunky
-cover fruit with topping
-Bake at 350degrees for 30 minutes or until golden brown
-2 cups flour
-1 tablespoon baking powder
-1/2 teaspoon salt
-1/2 cup butter
-3/4 cup milk
-Mix together flour, baking soda, salt
-add butter a little at a time while batter mixes
-keep batter mixing and slowly add milk
-when batter is well mixed move to a floured surface
-knead batter lightly until it no longer sticks to surface
-roll out dough to a sheet no thinner than 1/2 inch
-using a cup or cookie cutter, cut rounds out of dough
-place rounds on an oiled baking sheet
-bake biscuits for 10 minutes at 450 degrees