Month: December 2021

Lunch

We riffed on a Tuna Melt, swapping in a Smoked Trout Salad instead of Tuna.

• The Seedtastic Bread is 37c per serve
• We shared a $3.49 can of Smoked Trout, or $1.75 per serve
• Add 40c for Garlic Spread
• Add 20c for Celery and Capers.

The Smoked Trout has a lot more flavor than Tuna and made a very good sandwich for $2.72 per serve.

Dinner

The last minute abandonment of the Bento Box left us with 4oz of Ahi Tuna, so Foodie Greg put together a Seared Tuna Tataki Rice Bowl with Avocado and Asian Slaw with a dressing made from Ponzu and Sesame Oil.

• The Ahi Tuna is $1.20 per serve
• We shared a 79c Avocado, or 40c per serve
• The Coleslaw Mix adds 30c per serve
• Brown Rice adds 34c per serve
• Add 40c for Dressing ingredients.

A very satisfying meal for $2.64 per serve. Although the Trader Joe’s Ahi Tuna lacks the Watermelon color of the Aldi, we both though it was more tender and lacked the connective tissue that plagues the Aldi Ahi Tuna.

Lunch

As we’ve had some bad experiences with frozen Quiches before, it was with some trepidation that we approach the Aldi Special Find: Savory Lorraine Quiche. The two pack was $4.99 or $2.50 per serve.

The texture of the heated Quiche was excellent, as was the flavor. Unfortunately they’re a special find, so there’s no second helping!

Dinner

We were planning our enhanced Bento Box for dinner, but once again were unable to reach the restaurant, so we reheated the remaining Quick Moussaka for $4.58 per serve.

The reheated version served much more cleanly!

Lunch

We had a Chorizo, Bell Pepper and Gouda sandwich served in a French Roll.

• The French Roll is 48c per serve
• Smokey Cheddar is 34c per serve
• The Chorizo was $4.72 and we used half, or $1.18 per serve
• Fire Roasted Peppers cost $1.99 and we used half, or 50c per serve.

We butterflied the French Roll and added the topping before melting the cheese under the grill and folding over for the sandwich. Pretty tasty for $2.50.

Dinner

As is traditional for Foodie Philip’s birthday, we sous vidé a bone-in Rib Eye steak to a perfect medium rare, then seared it for one minute per side in a very hot pan, before slicing and serving over Béarnaise Sauce with Garlic Butter Roast Mushrooms and Tabouli.

• The Bone-in Rib Eye was around 1.5 lbs, or a very generous 12oz per serve, for $14.62 per serve
• Mushrooms were $2.69 or $1.35 each
• Butter adds 50c per serve
• The Tabouli is $2.99 and we served half, or 72c per serve
• The Béarnaise sauce was $3.29 and we used about ⅓, or 55c per serve.

The Rib Eye was an excellent piece of meat (from Whole Foods), that was extremely tender and had a definite and flavorsome “beefy” taste.

The Rib Eye mid sear.

Not the cheapest of meals, although great value compared with the same meal in a steakhouse, for $17.74 per serve.

Lunch

We finished the Scallop Pie from the night before last after draining off excess liquid, Although the bottom pastry never cooked, this time the sides cooked and it was a much better eating experience, for $4.67 per serve.

Dinner

Cooler weather lends itself to more casseroles and stews, so it was time to return to Quick Moussaka. We will get four serves.

• Ground lamb was $5.99 or $1.50 per serve
• The Eggplant was $1.39 or 35c per serve
• The Tomatoes were $1.99 or 50c per serve
• The Ricotta was $4.99 or $1.25 per serve
• The French (Valbreso) Feta was $10.99 but we used 1/6 or 69c per serve
• A Pastured Egg adds 9c per serve
• Add 50c for the remaining ingredients.

While a little messy to serve – hence the pre-service picture – it was very tasty for $4.58 per serve.

Lunch

A cool day made a Trader Joe’s Spanakopita very appealing for $3.99 or $2.00 per serve.

Dinner

Tonight’s Meatless Monday is simply Eggs poached in a Marinara Past Sauce, served with tasted Italian Bread liberally coated with Garlic Spread.

• The Aldi Simply Nature Marinara Sauce is $2.61 or $1.31 per serve
• Pastured Eggs are 38c each, or an average of 57c per serve
• Italian Bread adds 22c per serve
• Garlic Spread adds 40c per serve.

A tasty and satisfying meal for $2.40 per serve.

Lunch

The Foodies were visiting a friend who fed us with home made Bison Burgers and Salad.

Dinner

Our last Scallop experiment went well, so we thought we’d do a full-on, Tasmanian-style Scallop Pie. Foodie Philip was born in Tasmania and the Foodies enjoyed many Scallop forward meals on their last visit there.

The first problem is that we didn’t have any dishes suitable for individual pies, so we decided on one family size pie.

The second problem came when the mixture failed to thicken. Although the recipe is from a well-known Hobart restaurant, we felt it had missed an ingredient, most likely some flour to thicken. The result was too much liquid, which prevented the pastry from cooking on the bottom or sides.

• Bay Scallops were $5.99 or $1.50 per serve
• Puff Pastry Sheets $3.99 or $1.00 per serve
• Carrots add 35c per serve
• Celery adds 42c per serve
• Potatoes add 26c per serve
• The frozen peas is 99c a pack, or 16c per serve
• The Corn was $1.50 or 38c per serve
• An Egg is 38c, or 10c per serve
• Add 50c for other ingredients.

The Scallop mixture was very tasty, but the overly liquid texture ruined the pastry on base and sides, leading to a less than perfect experience. If we do this again, we’ll make sure the mixture is properly thickened. Still, a pretty tasty meal for $4.67 per serve.

Lunch

For lunch we had Shin Ramen Buttered Noodles with Coleslaw Mix for $1.63 per serve.

Dinner

What better to celebrate the completion of a major project than sous vide and Seared Duck Breast with a Baked Apple Stuffed with Duck Mousse Paté and Garlic Chard wilted in Duck Fat.

• The Duck Breast was $7.93 per serve
• The Chard was $1.49 (after all discounts) or 75c per serve
• The Apple was $1.27 or 64c per serve
• The Duck Mousse Paté adds 50c per serve
• Add 40c per serve for Butter and Garlic.

A most excellent celebratory meal for $10.22 per serve. We opened the last of our Sparkling Shiraz that we bought with us back from Australia last trip and use to celebrate the completion of major projects.

Lunch

For lunch we heated the last of our mini French Rolls and filled them with half a Beer Bratwurst, Sauerkraut and Carolina BBQ Sauce.

• The mini French Roll is 48c per serve
• The Beer Brat was included in last night’s costing
• Add 40c for Sauerkraut and BBQ Sauce.

A small serve but tasty for 88c per serve.

Dinner

We normally prepare Frogmore Stew with Argentinean Shrimp, but Foodie Greg had picked up some Tiger Prawns – it’s seems inappropriate to call them ‘shrimp’ – that substituted most excellently.

• Leaks cost $1.08 and we used half, or 14c per serve
• The can of diced tomatoes cost 99c or 25c per serve
• Vegetarian Fish Stock was $2.51 or 63c per serve
• A cup of white wine is about 80c or 20c per serve
• The corn cost $2.25 or 56c per serve
• Andouille sausage cost $4.99 or $1.25 per serve
• The Tiger Shrimp were $11.99 and we shared half, or $3.00 per serve
• Other ingredients add another 25c per serve
• We served with the remaining Italian Bread for 22c per serve.

The Tiger Prawns were excellent, with a slightly firmer flesh than the Argentinean Shrimp and a flavor reminiscent of Lobster. A slightly more expensive choice, at $6.50 per serve.

Lunch

We finished baking some French Rolls and filled with Ham, Gouda, Mustard and (for Foodie Greg) Onion Sprouts.

• The French Roll is 58c per serve
• The Deli Ham is 74c per serve
• The Gouda is 34c per serve
• Add 20c for Mustard
• Add an average of 10c for Onion Sprouts.

A pretty decent, basic sandwich for $2.06 per serve.

Dinner

Originally planned for last night until we did a swap around, the German Style Potato Salad is a nice cool weather alternate to Apple Sauerkraut Salad.

• Beer Bratwurst were $4.49 or $2.25 per serve
• The Potato were $2.69 and we used about ½ or 68c per serve
• Bacon was $4.99 and we used five of 10 slices, or$1.25 per serve
• Onion and Seasoning add 45c per serve.

We really like the German Style Potato Salad and it completed the meal for $4.64 per serve.