| 2 T. olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1/2 c. shallot - fine chop |
2 tablespoons |
$3.99 per pound
|
$0.18 |
| 2 cloves garlic - fine chop |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 t. coriander seeds - crushed |
1/2 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.04 |
| 1 t. ground turmeric |
1/4 teaspoon |
$6.99 per 16 ounces
|
$0.01 |
| 1/4 t. ground cayenne |
0.06 teaspoon |
$3.65 per 3 ounces
|
$0.00 |
| 1 t. orange zest (I had Clementines on hand) |
1/4 teaspoon |
$3.00 per pound
|
$0.00 |
| 1 1/2 lbs carrots - cleaned and thin sliced |
6 oz |
$1.49 per pound
|
$0.56 |
| 1 1/2 c. sweet potato- peeled and cubed (1 large potato) |
1/3 cup |
$1.49 per pound
|
$0.16 |
| 1 c. dry white wine |
1/4 cup |
$0.35 per fluid ounce
|
$0.70 |
| 2 c. low sodium chicken stock |
1/2 cup |
$1.19 per 14 1/2 ounces
|
$0.35 |
| 3 T orange juice (from citrus previously used for zest) |
3/4 teaspoon |
$4.79 per 59 fluid ounces
|
$0.01 |
| 1/4 t. salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1/4 t. pepper |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 T. fresh cilantro - minced |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 1 T. heavy cream |
1/4 teaspoon |
$3.89 per pint
|
$0.01 |
| Total per Serving |
$2.09 |
| Total Recipe |
$8.34 |
Suggestions?