Month: July 2019

Lunch

For lunch Foodie Greg picked up some Heuvos Rancheros from our closest Mexican restaurant. We’ve had them before and they are excellent with our terrace a much nicer place to consume them.

They were very good for $9.00 per serve with tax and tip.

Dinner

The weekend is often “clean out the leftovers” time, so tonight we took a portion of the (still remaining) Soy Chorizo Enchilada mix from weeks ago. The Frittata will make four serves

• A serve of the Soy Chorizo Enchilada Mix is $1.48 and shared one serve, or 37c per serve
• One egg per serve is 51c
• Add 12c per serve for mayonnaise in the egg mix.

A simple, quick meal using leftovers for $1.00 per serve.

Lunch

We had some rissoles left so we stuffed them in a hot panini roll and topped with Carolina BBQ Sauce and Cheddar.

• The Panini roll is 63c
• The rissoles were $3.53 for one serve of three, and we used two, or $1.18 per serve
• The Old Crock cheddar was $5.45 or 90c per serve
• Add 20c for Carolina BBQ Sauce.

This combination worked particularly well for $2.91 per serve.

Dinner

With four of our Keller Crafted bone-in pork chops in the freezer it was time to invite friends over to share, which is what we did.

• The pork chops were about $11.20 per serve
• Mango was $2.97 or 75c per serve
• Avocados were $3.58 or 89c per serve
• Spinach was $1.49 or 38c per serve
• Add 30c for seasoning and dressing.

A most enjoyable meal, with great company for $13.52 per serve.

Lunch

For lunch we had a simple Egg Salad and Sprouts sandwich on Dave’s Killer Bread.

• Dave’s Killer Bread is 66c per serve
• The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  
• The sprouts cost $1.99 and we shared about 1/8 or 12c per serve.

The roll has more structural integrity, but the sandwich version was fine for $1.70 per serve.

Dinner

As we haven’t had Australian style rissoles for a while, we experimented with heating the griddle on the outside grill instead of the induction cooktop. We got three serves of rissoles.

The salad is “inspired” by the salads the Foodies grew up with: iceberg lettuce, quartered tomato, Kraft (processed) Cheddar and slices of pickled beetroot. We used spinach as the green and a Caramelized Onion Cheddar, but we kept to the spirit of the salad.

• Dry aged 85/15 ground beef $8.57 or $2.86 per serve
• 8 oz Panko breadcrumbs are $2.99 and we used half, or 50c per serve
• A pastured egg is 50c or 13c per serve
• The onion is 4c per serve
• Spinach was $1.49 or 38c per serve
• The cherry tomatoes were $2.99 and we used half or 75c per serve
• Pickled beets in vinaigrette are $1.69, of which we used about ⅓ or 28c per serve
• Add 10c for Carolina BBQ sauce.

The big surprise was how well the Carolina BBQ Sauce went with the Rissoles, which were definitely better cooked on the griddle/grill than inside. A really enjoyable meal for $5.04 per serve.

Lunch

Today we mixed it up by sharing two sandwiches. On one Cheddar and Branston Pickle; on the other Salami, Swiss, Sun Dried Tomatoes and Sprouts.

• The Dave’s Killer Bread is 66c per serve
• The Old Crock cheddar was $5.45 or 90c per serve
• Branston Pickles add 40c
• The Salami was $3.99 and we used ¼ or 50c per serve
• Add 20c for Sun Dried Tomato Spread
• Swiss slices are 12 for $3.99 or 17c per serve.

Two good sandwiches for $2.83 per serve.

Dinner

We’re having our ‘Fishy Friday’ early this week as we’re schedule to share Pork Chops with friends on Friday. A simple meal of Avocado Toast topped with Smoked Salmon and Scrambled Eggs with a sprinkling of Everything But The Bagel seasoning.

Tonight we experimented with using mayonnaise in the scrambled eggs, which is a good thing according to Alton Brown.

• The bread is 33c per serve
• Pastured Eggs are 51c each or $1.02 per serve
• Add 10c for Mayonnaise
• The Smoked Salmon was $8.99 or $4.50 per serve
• Two Avocados were $1.69 and we shared one, or 43c per serve
• Add 10c for Garlic Spread.

A most enjoyable meal with a good balance of texture and flavor for $6.48 per serve. The yokes of pastured eggs are much richer in color than those of intense production eggs because the chickens get plenty of natural food outdoors.

Lunch

Instead of a hot roll, today we had the Egg Salad with Sprouts on a regular sandwich.

• Dave’s Killer Bread is 66c per serve
• The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
  
• The sprouts cost $1.99 and we shared about 1/8 or 12c per serve.

The roll has more structural integrity, but the sandwich version was fine for $1.70 per serve.

Dinner

Tonight’s meatless meal was a Black Rice and Mango Salad. We have been getting some excellent mangos from Smart and Final. We substituted mint for cilantro and dropped the onion.

• Black rice is 44c per serve
• The Mangos were $2.58 or $1.29 per serve
• Peanuts were $2.99 but we only used 1/4, or 38c per serve
• Mint came from our garden
• Add 30c for seasoning.

This was a good salad that we enjoyed a lot, for $2.41 per serve.

Lunch

For lunch we had Afghani take-out where Foodie Philip tried the Chapli ‘sandwich’ and Foodie Greg had the Falafel version from Skewers Halal, who’s servings are huge for $9.80 per serve, including tax.

Dinner

Tonight we took the remaining Caramelized Pork and served it cold on Bean Threads (bean protein based noodles) topped with Bell Pepper and Nappa Cabbage.

• The Pork is $2.59 per serve
• The Bean Threads were $2.49 and we used ⅓ or 42c per serve
• The Bell Pepper was $1.63 and we used half, or 41c per serve
• Add 30c for Nappa Cabbage
• Add 30c for seasoning.

The Caramelized Pork was great cold and mixed well with the salad ingredients. A good meal for $3.92 per serve.

Lunch

Given that an avocado makes two sandwiches, as does a can of Smoke Trout, we each had an Avocado & Smoked Trout Sandwich. What made it particularly good was the addition of some Garlic Spread on the non-avocado bread.

• Dave’s Killer Bread is 66c per serve
• Avocados were $1.38 for two and we shared one, or 35c per serve
  
• The smoked trout is $3.49 per can and we shared one, or $1.75 per serve
  
• Add 10c for Garlic Spread.

With the Garlic Spread this was an excellent sandwich for $2.86 per serve.

Dinner

Another new recipe – Mango Avocado Shrimp Salad – for ‘Fishy Friday.’ We souse vidé the Shrimp, cooled and chopped them for the salad.

• The Argentinian Shrimp averages $2.50 per serve
• The Mango was $1.29 or 65c per serve
• The avocado was $1.69 or 85c per serve
• The Salad Greens mix was $3.29 but we shared half, or 83c per serve
• Add 20c for seasonings.

This is an excellent salad and we really enjoyed it. We had some great Mango that perfectly complemented the avocado. A great meal for $5.03 per serve.

Lunch

As we had an avocado on hand, we spread it on two sandwiches, added sliced Turkey Breast and Garlic Spread to make a really good sandwich.

• Dave’s Killer Bread is 66c per serve
• Avocados were $1.38 for two and we shared one, or 35c per serve
• The turkey is $3.49 and we shared ½ or 88c per serve
• Add 10c for Garlic Spread.

A pretty decent sandwich much improved by the Garlic Spread, for $1.99 per serve.

Dinner

As the weather is warming up we’re back looking for interesting salads. Tonight we tried Nigella Lawson’s Hot and Sour Beef Salad. We grilled the Rib Eye on the outside grill before marinating and serving on a very simple salad base.

• The 10 oz Dry Aged Rib Eye is $8.10 per serve
• The Salad Greens mix was $3.29 but we shared half, or 83c per serve
• Limes were 66c for two but we shared one, or 16c per serve
• Instead of a Chili we used some Sambal Ulec, which adds 20c per serve.

We really enjoyed this salad. The slight heat in the dressing lifted both steak and salad to another level. An excellent meal for $9.29 per serve.