Month: September 2021

Lunch

We still had the remaining Soy Nacho mix so it was Nachos for lunch.

• Soy Chorizo is $2.29 or 58c per serve
• Refried Beans are 99c or 25c per serve
• The Corn Chips were $1.99 and we used about ⅓, or 33c per serve
• Bell Pepper adds 16c per serve
• Add 20c for Plain Yoghurt
• Add 40c for Guacamole.

The Soy Chorizo brings a lot of spice and a little heat that makes this version more interesting than the more typical Ground Beef version. Very tasty for $1.92 per serve.

Dinner

Foodie Greg found a Bone-in Pork Shoulder Roast so naturally we decided on Cuban-Style Roast Pork with Mojo Sauce. We served it with Cuban Black Beans and Jerk Plantain Chips.

• The Pork Shoulder was around $8.90 and there were four serves, or $2.23 per serve
• Blood Oranges were $3.83 or 96c per serve
• Limes were $2.45 or 62c per serve
• Black Beans were $1.00 or 50c per serve
• Plantain Chips were $1.70 and we used half, or 43c per serve.

The Pork Should only had about 10 hours in the marinade, whereas we’d normally give it overnight, but we didn’t notice any deterioration in flavor, which was excellent. A well balanced and very tasty meal for $4.74 per serve.

Lunch

For lunch we picked up Green Pork Chili Enchiladas from Viva La Fiesta for $15.28 each with tax and tip.

Dinner

Nigella’s Shredded Lamb Salad with Pomegranate has been a favorite of ours, but there are no Pomegranate available right now, so we substituted a mix of Passionfruit juice and Preserved Meyer Lemon juice.

• The butterflied Leg of Lamb from Aldi was $23.28 and we will get eight serves, or $2.91 per serve
• Mint and Preserved Lemon were free
• Add 30c for Onion and seasoning
• Raspberries were $1.29 and we used ½ of the punnet, or 33c per serve
• The Mixed Greens were $1.49 and we used half, or 38c each
• Mint was from our garden
• The Feta adds 48c per serve
• Add 15c for Dressing ingredients.

A very tasty, flavorsome and balanced meal for $4.56 per serve, The frozen Passionfruit juice was cooling the Lamb too rapidly, so we leant on the Preserved Lemon juice for acid and seasoning.

Lunch

For lunch we add Giant Baked Beans to toasted Italian Bread, topped with melted Swiss Cheese.

• Italian Bread is 22c per serve
• The Giant Baked Beans are $1.99 or $1.00 per serve
• Swiss slices are 12 for $3.99 or 34c per serve.

A very tasty open sandwich for $1.68 per serve.

Dinner

Tonight’s Fishy Friday was Striped Bass with tangy Coleslaw and Oven Fries.

• The Striped Bass was $4.68 per serve
• Coleslaw mix adds 45c per serve
• Coleslaw Dressing ingredients add 40c per serve
• The Oven Fries were $1.49 and we shared half, or 38c per serve.

The Oven Fries were good, but never quite got the crunch you get from deep frying, but good. They contributed to a well balanced and tasty meal for $5.91 per serve.

Lunch

We imitated a Reuben using Deli Ham.

• The Dave’s Killer Bread is 74c per serve
• Swiss slices are 12 for $3.99 or 34c per serve
• Deli Ham is 38c per serve
• The Sauerkraut was 32c per serve
• Add 40c for Dressing ingredients.

A very tasty sandwich for $2.18 per serve.

Dinner

After quite a long wait, it was a return to the Red Wine

• The grass fed Ground Beef was from Aldi for $5.49 per pound, or $1.38 per serve
• Baby Bella mushrooms were $1.99 or 50c per serve
• Onions and garlic add 20c per serve
• Two medium eggs are 64c or 16c per serve
• The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
• Red wine adds $1.00 or 25c per serve
• Add 20c for Worcestershire sauce and other spices per serve
• The English Peas were $3.49 and we served half, or 88c per serve
• The gnocchi was $2.69 or 67c per serve
• Blue cheese crumbles were $3.49 and we used half or 44c per serve
• Heavy cream is $3.29 per pint, but we used only ¼ or 21c per serve.

Although we cooked all the Gnocchi we put half back for another meal. Flavorsome and filling for $5.27 per serve.

Lunch

Due to the lack of Panini Rolls, we substituted a demi Baguette (small) that we finished baking, heating the remaining Lamb Rissoles as we went, and served with Hummus, Tomato and Lettuce.

• The Lamb Rissoles are $1.02 per serve
• The demi Baguette was $1.29, or 65c per serve
• Add 30c for Kumato
• Add 2c for the tiny bit of Lettuce
• Add 40c for Hummus.

The Baguette was quite good and overall, a tasty sandwich for $2.39 per serve.

Dinner

It was a very Australian night with Grilled Lamb Loin Chops with a Pickled Beets, Feta, Olives and Spinach Salad.

• The Lamb Loin Chops were $11.59 or $5.80 per serve
• The olives come in a $4.49 jar, and we used half, or $1.25 per serve
• The Feta was $6.49 and we shared ¼, or 81c per serve
• Pickled Beets adds 15c per serve
• Add 20c for Greens
• Add 20c for Balsamic Vinegar.

The Loin Chops were perfect and the salad a great side of a very enjoyable meal for $8.41 per serve.

Lunch

Since we had some Chorizo we returned to our Bell Pepper, Chorizo and Smokey Cheddar toasted sandwiches.

• Dave’s Killer Bread is 74c per serve
• Smokey Cheddar is 34c per serve
• The Chorizo was $4.72 and we half, or $1.18 per serve
• Fire Roasted Peppers cost $1.99 and we used half, or 50c per serve.

A pretty tasty sandwich for $2.76 per serve.

Dinner

For tonight’s Meatless Monday we returned to the Soy Chorizo Nachos.

• Soy Chorizo is $2.29 or 58c per serve
• Refried Beans are 99c or 50c per serve
• The Corn Chips were $1.99 and we used about ⅓, or 33c per serve
• Jalapeño Pepper adds 40c per serve
• Add 10c for Plain Yoghurt
• Add 40c for Guacamole.

The spice in the Chorizo makes them tastier than the meat version, for $2.31 per serve.

We experienced both forms of Chorizo in the same day.

Lunch

After a grocery and Home Depot shop, we drove directly to New York Chicken and Gyro, stock pick up a Lamb Gyros for $8.17 with tax and tip.

Dinner

Tonight was a return to the very tasty Seared Scallops with Pea Puree with a return to the Half and Half variation after experimenting with using Lemon Juice instead. The Half and Half is better.

• The frozen “dry packed” Scallops were $9.69, or $4.85 per serve
• Frozen peas are $1.29 per pack, or 65c per serve
• A pint of half & half is $1.49 and half is used in the puree, or 38c per serve
• Stock adds 50c per serve
• Other ingredients add 40c per serve.

The peas lost a little color while waiting for Foodie Philip to be ready, but still very tasty for $6.78 per serve.

Lunch

We repeated our toasted Italian Bread with Delice de Bourgogne & Apple.

• The Delice de Bourgogne was $5.38 and we shared ½, or $1.35 per serve
• The Italian Bread was 22c per serve
• Apple adds 20c per serve.

A very tasty meal for $1.77 per serve.

Dinner

It was time to share half a Rack of Lamb accompanied by a ‘Ruby’ Grapefruit and Feta salad.

• The Rack of Lamb was $14.27, but we split that into two meals, or $3.57 per serve
• The Grapefruit was $3.43 or $1.72 per serve
• The Feta was $6.49 and we shared ¼, or 81c per serve
• Add 30c for Shallot and other ingredients.

By lowering the temperature on the sear, and extending the time, as well as increasing the sous vide temperature two degrees, we think we’ve hit the perfect Rack of Lamb, for $6.40 per serve.

Lunch

After cooking up our Shin Ramen in the spicy broth, we discard the broth and finish with a little butter.

• A pack of four Shin Noodle Bowl was $3.69 or 93c per serve
• Butter adds 40c per serve.

Enough of the heat remains to be interesting, for $1.33 per serve.

Dinner

It’s been a while since we had a Poke Bowl, but it was a good choice for a Fishy Friday.

• 12 oz Tuna was $5.19, or $2.60 per serve
• Avocados were 42c per serve
• Black Rice adds 44c per serve
• Cucumber adds 40c per serve
• Add 30c for Pickled Ginger
• Add 50c for Dressing ingredients.

Is it till a “Bowl” when it’s on a plate? Still, a welcome return to a very tasty meal, for $4.46 per serve.