Here’s the first official recipe for the San Francisco Food Bank Hunger Challenge. I’m trying as much as possible to use the commonly available food bank ingredients listed here at the bottom of the page. This simple soup is inspired by one of Marcella Hazan’s that includes rice and escarole and little else. I’ve upped the onions and added carrots and used a bouillon cube instead of homemade stock. This recipe comes in at 54 cents per serving, but the servings are small and you’re going to need some bread and perhaps a piece of fruit for dessert so there’s your $1 per person per meal. This really isn’t easy. Though the nutrients are fairly balanced, there’s not enough protein in this meal and a person doing physical labor is likely going to want more to eat than this.
Cabbage and Rice Soup
1 1/2 tablespoons olive oil
1/2 cup coarsely chopped carrots (about 1 medium carrot)
1 cup chopped yellow onion
3 cups chopped green cabbage
4 cups water
1 chicken bouillon cube
1/3 cup white rice
Salt and pepper to taste
Parmesan cheese for serving
In a medium pot, over medium heat, warm the olive oil. Add the onion and sauté until soft and translucent, about 10 minutes. Add the carrots and cabbage along with a pinch of salt and cook, stirring occasionally, until the cabbage is wilted. Add the water and the bouillon cube and stir to dissolve. Bring to a simmer and add the rice. Cover partially, and cook for 15 minutes until the rice is cooked through. Adjust seasonings and serve immediately with a little Parmesan cheese sprinkled on top.
Though I’m not formerly doing the 3-meal a day challenge for the entire week, here’s what else I’m eating today to stay within the $1 a meal framework
Breakfast: Oatmeal made with regular rolled oats and a 1/4 cup of raisins with a tiny bit of brown sugar.
Lunch: Peanut butter and jelly sandwich and carrot sticks