Month: October 2018

Lunch

Since we still had fried chicken we reheated it and paired it with s Yellow Curry Chopped Salad, which was pretty good.

• An 11 piece pack is $14.99 and we had two pieces each, or $2.73 per serve
• The salad kit was $3.99 but it makes four serves, or $1.00 per serve.

Lunch today was better than with beans and rice for $3.73 per serve.

Dinner

One of our favorite ways to use ground pork is Vietnamese Caramelized Pork Bowls, tonight with mung bean sprout and grated carrot and butter rice.

• The ground pork was $8.35 and we’ll get four serves from that, or $2.09 per serve
• Add 40c for ginger, onion, garlic and chili, etc
• Bean sprouts were $1.49 but we used only 2/3 or 50c per serve
• Add 10c for grated carrot
• Add 33c for brown rice
• Add 25c for butter.

The butter rice was a little bland, which paired perfectly with the intensely flavored (and slightly salty) caramelized pork mix. A little crisp freshness from the sprouts and carrot and it was a well balanced meal for $3.67 per serve.

Lunch

As Foodie Philip was getting a gas bottle filled nearby, a trip to Popeye’s was convenient.

• An 11 piece pack is $14.99 and we had two pieces each, or $2.73 per serve
• Large red beans and rice is $3.99 or $2.00 per serve.

We always enjoy this meal for $4.73 per serve.

Dinner

The Foodies are trying to keep to a meatless Monday schedule, at least with the evening meal, and tonight we went with  grilled eggplant and satay sauce that had been so successful last time we had it. We served with a Vietnamese style salad inspired by Nigella Lawson

• Two eggplants were $1.29 or 65c per serve
• The peanut butter was $1.99 and we used about 1/4,  or 25c a serve
• Other seasonings in the satay sauce add 35c per serve
• Add 50c for marinade ingredients
• Bean sprouts were $1.49 but we used 2/3 or 25c per serve
• Carrot adds 10c per serve
• Mint came from our garden.

Excellent again, as always. We are tending to prefer this version over the alternate with sirloin steak. It’s very tasty and impressive for $2.10 per serve.

Lunch

Because we like it, we had the egg salad and sprouts in a panini roll again..

• The panini roll is 63c per serve
• The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
• The nanoshoots cost $2.50 and we shared about ¼ or 31c per serve.

We enjoyed this roll a lot for $1.86 per serve.

Dinner

Since we received a brisket in our Keller Crafted meat box, we had to find a recipe to cook it! Foodie Greg found Brisket With Cider and Butternut Squash. It’s a very slow cook, and we found the recipe a little sweet so Foodie Greg added a generous amount of apple cider vinegar to counter the sweetness.

• The brisket was $4.96 per serve
• The apple cider was $2.99 or 75c per serve
• Butternut squash – cubed – was $3.99 or $1.00 per serve
• Jumbo red onion was $1.49 or 38c per serve
• Red wine adds $1.00 or 25c per serve
• Add 65c for seasonings.

A really good brisket that we both really enjoyed for $7.99 per serve.

Lunch

Since we were nearby we decided on a Bahn Mi for lunch at $8.75 per serve.

Dinner

We finished the remaining Pinto Bean and Chorizo Sausage Stew (that had bene in the freezer while we were away) and topped it with a roast chicken leg from our Jon’s chicken.

• The chicken leg is $1.75 per serve
• The Pino Bean and Chorizo stew is $2.10 per serve.

A quick and easy meal for $3.85 that hit the spot.

Lunch

Toasted sandwiches are our go to lunch and today we had a Sweet & Spicy Tuna pouch with Swiss and a Pastrami Sauerkraut and Swiss. We split and shared both sandwiches

• 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 34c per serve
• The pastrami was $11.99 for 16 oz and we used 2 oz or 75c per serve
• The Bubbies (natural) Sauerkraut is expensive at $6.99 or 22c per serve, but it is a very superior sauerkraut without the bad odor of most sauerkraut
• Add 50c for butter, garlic spread and capers.

Two good half sandwiches for $3.13 per serve.

Dinner

“Fishy Friday” is upon us and tonight we had Coconut Fish Curry with frozen cod.

• Cod is $11.99 for 7 pieces or $1.71 per serve
• Two onions were  28c or 14c per serve
• The tomato cost $1.02 or 51c per serve
• Coconut milk was $1.69 or 85c per serve
• Add 75c for other seasonings
• The brown rice vermicelli is $2.39 per pack, and we used half, or 60c per serve.

Foodie Philip really enjoyed this curry but Foodie Greg was less enthusiastic. Still a good meal for $4.56 per serve.

Lunch

As we still had half an heirloom tomato that wasn’t going to keep, and chicken we finished baking some rustic rolls and stuffed the tomato and chicken inside.

• A rustic panini roll is 63c
• The chicken is $6.99 and we shared ¼ or 88c per serve
• The heirloom tomato was $2.51 and we shared half, or 63c per serve
• Add 15c for mayo per serve.

Not quite as good as a fresh baguette, but still good for $2.29 per serve.

Dinner

With the gas bottle filled we were set to grill tonight’s dry aged rib eye steak. We served it with endive covered with roquamole that had been frozen since we last had guests. The roquamole & endive is a nod to a similar dish at DOS in Jordaan, Amsterdam.

• At 10 oz the rib eye is a little smaller than previously (12 oz) but $8.10 per serve
• The endive was $2.69 or $1.35 per serve
• The roquamole is $1.69 per serve.

A good meal for $11.14 per serve.

Lunch

Today was the trip back from Denver so lunch was at Denver International where our habit is to eat at the Timberline restaurant. Foodie Philip had the beef tenderloin, while Foodie Greg had the double cut pork chops.

I think we’ve been spoiled by our dry aged beef and pork, but neither protein was particularly tender for an average of $39.24 per serve.

Dinner

Back home and back to a simple meal of pan seared lamb chops and a broccoli crunch salad. Because the grill was almost out of gas we prepared the lamb chops on the griddle over the induction cooktop.

The broccoli salad was good, but not good enough to repeat.

• The lamb chops were $12.41 or $6.21 per serve
• The broccoli was $2.99 or $1.50 per serve
• Dried cherries were $2.34 and we used about half, or 58c per serve
• Add 45c for the ingredients in the peanut sauce.

A good, but not great, meal for $8.74 per serve.