Month: August 2018

Lunch

With half an heirloom tomato remaining, obviously we had toasted tomato sandwiches. Instead of mayo we used the Trader Joe’s Garlic spread, which added a layer of flavor to the sandwich.

• The heirloom tomato was $1.33 and we used about ⅓ or 22c per serve
• Sprouted Rye bread is 32c per serve
• Add 45c for butter and garlic spread.

A very satisfying sandwich for $1.00 per serve.

Dinner

For a meatless Monday evening meal, we picked Jaipur Vegetables and Punjab Eggplant sauces (in pouches), which we heated and served over brown rice.

• The Trader Joe’s Jaipur Vegetables were $1.99 or $1.00 per serve
• The Punjab Eggplant (from Ralphs) was $3.99 or $2.00 per serve
• Brown rice adds 33c per serve.

The Jaipur vegetables – half the price of the Punjab Eggplant – was definitely the better sauce. Overall, a decent meal for $3.33 per serve.

 

Lunch

It was good last Sunday, so why not again today? Jons roast chicken, heirloom tomato and a fresh baguette.

• The chicken is $6.99 and we shared a breast, or 88c per serve
• The heirloom tomato was $1.33 and we used about ⅓ or 22c per serve
• The baguette is $2.79 and we used half at lunch, or 70c per serve
• Add 20c for mayo.

A great roll for $2.00 per serve.

Dinner

We were happy our Keller Crafted meat box included a chuck roast this month as we really enjoyed the shredded beef from last month. So we did it again. The same simple recipe cooking the chuck roast in beef stock and garlic, for about three hours.

We served with the rest of the baguette and a Spinach, Feta and Quinoa salad with a Bacon Vinaigrette, which was okay

• The beef was $20.78 but we’ll get at least six serves, or $3.46 per serve
• The organic artisanal beef broth was $1.99 or 33c per serve
• The baguette adds 70c per serve
• The salad was on special for $1.99 and we used the other half or 50c per serve.

The beef transforms from a second rate cut into something tender that allows the flavor from the working muscle to shine. Served with some of the cooking liquid as a dipping sauce, and a decent prepared salad, it was a satisfying meal for $4.99 per serve.

Lunch

Since we were very close to a Popeye’s Louisiana Kitchen, we stopped in for an 11 piece special with large red beans and rice.

• The chicken is $2.98 per serve with tax
• The red beans and rice is $2.12 per serve with tax.

Lunch today was $5.10 per serve.

Dinner

Foodie Greg has decided that Friday will be “fishy Friday” but with a broad definition of what constitutes “fish.” Tonight he chose wild caught salmon and souse vidé it to perfection.

We substituted oven baked cheese bites for croutons hitting both parmesan and crouton buttons, with more flavor.

• The salmon was $7.58 or $3.79 per serve
• The organic Romaine lettuce cost $1.99 or 99c per serve
• Oven baked cheese bites (instead of croutons and Parmesan) are $2.49 for the pack and we used half on the salad, or 67c per serve
• A pastured egg is 50c or 25c per serve
• Add 30c for other dressing ingredients.

A great meal for $6.00 per serve. The soue vide salmon has that perfect “just barely cooked” texture, but enough that it still flakes. This makes the salmon buttery soft in the mouth, rather than the coarser texture of further cooking.

Lunch

For lunch we shared a corned beef, sauerkraut and Swiss sandwich and a Sweet and Spicy Tuna pouch with Swiss. Both were good.

• The corned beef was $7.26 for 1.01 lb and we used 2oz per serve, or 46c per serve
• The tuna was $2.00 or $1.00 per serve
• Sprouted Rye bread is 32c per serve
• Swiss slices are 12 for $3.99 or 33c per serve
• Add 45c for butter and mayo.

Two decent sandwiches for $2.56 per serve.

Dinner

We are always pleased when our Keller Crafted meat box includes thick cut, bone in pork chops. Brined and grilled they are spectacular.

Tonight we paired it with an apple and endive salad, which was a perfect balance to the richness of the pork.

• The pork chops were $9.71 each
• The endive were $1.49 or 75c per serve
• Walnut pieces were $1.20 or 60c per serve
• The Envy apple was 48c or 24c peer serve
• Add 20c for dressing ingredients.

The pork chops were amazingly good and the salad a perfect balance. An excellent meal for $11.50 per serve.

Lunch

A pair of toasted corned beef sandwiches. One with tabouli and Swiss, the other with spicy labné and sauerkraut.

• The corned beef was $7.26 for 1.01 lb and we used 2oz per serve, or 91c per serve
• The tabouli is $2.69 for 8 ounces or 34c per serve
• Sprouted Rye bread is 32c per serve
• Swiss slices are 12 for $3.99 or 33c per serve
• Add 45c for butter and mayo.

Two decent sandwiches for $2.35 per serve.

Dinner

An easy to prepare meal using the chicken legs from our supermarket chicken, and a Strawberry Harvest salad kit.

• The chicken leg is $1.75 per serve
• The salad kit was $3.49 and we used about ⅔ or $1.10 per serve.

The salad ingredients were fine, but the dressing was overly simplistic, lacking in acid and way too sweet. Otherwise a decent meal for $2.85 per serve.

Lunch

We made a shopping trip to Jons supermarket, where they have the best supermarket roast chicken by a good margin. Once again, it proves that good ingredients make the simplest meal exceptional.

• The chicken is $6.99 and we shared a breast, or 88c per serve
• The heirloom tomato was $1.33 and we used about ⅓ or 22c per serve
• The baguette is $2.79 and we used half at lunch, or 70c per serve
• Add 20c for mayo.

A great roll for $2.00 per serve.

Dinner

We revisited the deconstructed Jambalaya by dropping the shrimp and slicing the andouille before frying it off to make it crispy (as inspired by the Yardhouse version).

The perfect Jambalaya would have this rice mix, sous vide shrimp and fried off andouille, but it was pretty good without shrimp.

• The andouille sausage was $7.98 for the pack and we used half or $2.00 per serve
• Rice adds 33c per serve
• The celery was $1.69 and we used ¼ or 11c per serve
• Organic bell pepper was $1.17 or 29c per serve
• A can of Fire Roasted Tomatoes is $1.69 or 43c per serve
• Add 20c per serve for seasonings.

The crispy andouille worked very well. A good meal for $3.36 per serve.

Lunch

We smooshed a can of Giant Baked Beans onto two sandwiches, topped them with Swiss and toasted until the cheese was good and melted. They were pretty good!

• The baked beans are $1.99 or $1.00 per serve
• Sprouted Rye bread is 32c per serve
• Swiss slices are 12 for $3.99 or 33c per serve
• Add 45c for butter, mayo and capers.

Not the wildest flavor sensation but a tasty sandwich anyway, for $2.00 per serve.

Dinner

It was time to revisit Soutzoukakia.  Once again we used one can of fire roasted crushed tomato, and a can of Trader Joe’s Grecian Style Eggplant,Tomato and Onion. This is an excellent addition and it really elevated this dish. We cannot recommend it highly enough.

While the recipe could easily serve three people, we consumed the lot!

• Ground lamb was $6.99 or $2.33 per serve
• An egg is 50c or 17c per serve
• 8 oz Panko breadcrumbs are $2.99 and we used half, or 25c per serve
• Cotija cheese, substituting for Parmesan is $3.99 for 8oz and we shared 2 oz or 50c per serve
• 1/4 cup and a tablespoon of red wine – halved – is 34c per serve
• Canned crushed tomatoes were $1.25 for the can, or 42c per serve
• The eggplant, tomato and onion is $2.49 or 83c per serve
• Onions, shallot and garlic adds 25c per serve
• Parsley was $1.49 for the bunch, but we only used 1/4 or 13c per serve
• Fresh mint came from our garden
• Tomato paste comes in a 90c can, but we used 1/8 or 5c per serve
• Tabouli costs $2.69 for 8 oz and we had 2 oz each, or 67c per serve
• The tin of dolma’s is $2.49 or 83c per serve.

The lamb version creates a software patty with more flavor than with beef, so we like this version better for  $6.77 per serve.