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Feed a Family of 4 for Under $5? Professor Bob Pierson Shows How it’s Done

Jul 22, 2009

Delaware Valley College Food Science Chair Bob Pierson displayed just how easy it is to feed a healthy, delicious meal to a family of four while keeping things affordable; in fact, the three meals he showed to CBS3 today could all be made for under $5.

Bob Pierson and Food Science students Teddy Truong, Carly Bombolevicz and Stephen Sosienski showed CBS3 reporter Leslie Van Arsdall how to prepare pasta salad with shrimp, grilled pork chops (a tasty alternative to expensive ribs) and hummus with grilled local vegetables.

For a slideshow of the images, feel free to click here or on the image above. Check back soon for links to the videos on CBS3!

Feel free to try the recipes below; we're sure the whole family will enjoy!

 

Pasta Salad

Ingredients:                
1 lb rotini pasta
½ lb shrimp (peeled, deveined)
¼ lb green beans
¼ of an onion (diced)
Half of a cucumber (diced)
5-6 cherry tomatoes (halved)
1 cup oil
1/3 cup red wine vinegar
Lemon juice
Italian seasoning
Salt
Pepper

Directions:
Boil pasta and set aside to cool.  Peel and devein shrimp.  Sprinkle shrimp with salt and pepper, and skewer.  Grill shrimp.  Prepare and combine vegetables.  Wisk oil, vinegar, and lemon juice until emulsified to create dressing.  Combine pasta, vegetables, and dressing and toss lightly.  Top with grilled shrimp.  

Grilled Pork Chop

Ingredients:
1 lb pork chop
Salt
Pepper
Corn on the cob
Barbeque sauce

Directions:
Salt and pepper pork chops.  Place chops on grill.  Grill corn on the cob.  Remove chops and corn and set aside.  Rub barbeque sauce on chops to taste.

Hummus and Grilled Vegetables

Ingredients:
1 can chickpeas (garbanzo beans)
2 tablespoons natural peanut butter
Lemon juice
3-4 cloves garlic (chopped)
Pita Bread
1lb eggplant
2 zucchini
2 yellow squash
2 carrots
1 large white onion
1 green pepper
1 red pepper
Oil
Salt
Pepper

Directions:
Prepare vegetables for grilling; cut zucchini, squash, and carrots into long strips, cut eggplant and onion into rounds, roast peppers whole on grill then cut into strips.  Combine cut vegetables in a bowl.  Pour oil over vegetables and dash with salt and pepper.  Grill vegetables then set aside to cool.  Prepare hummus in small food processor; combine chickpeas, natural peanut butter, garlic, and lemon juice, blend until creamy.  Cut pita bread into desired size pieces.  Arrange vegetables and pita bread on a tray.  Serve hummus in small bowl.