Feb 23:HPA Retreat; NY Strip Steak with Crash Hot Potatoes

Lunch

Foodie Philip was presenting on a panel at the Hollywood Professional Alliance Retreat (on Artificial Intelligence, Learning Machines and Production if you’re interested) so they provided lunch.

Dinner

A last minute decision to revert to steak night, as Philip arrived back earlier than planned for. We experimented with leaves from the California Mustard growing on our property, but it was terrible. We think that only the leaves from the stalks are edible, not those from the ground plant.

  • The Prather Ranch New York Strip steak was $20.22 or $10.11 per serve
  • Potatoes run around 30c per serve.

Dinner tonight – other than the mustard greens – was $10.41 per serve.

Feb 22:Popey’s Fried Chicken; Smoked Salmon Bagel

Lunch

For lunch we had the remaining fried chicken, with Trader Joe’s Giant Baked Beans and some brown rice.

  • Each 2 piece special is $1.79 and we had one each
  • Trader Joes Giant Baked Beans in Tomato Sauce cost $1.99 or $1.00 per serve
  • Basmati rice $1.69 and we used half tonight, or 43c per serve.

Lunch today cost $3.22.

Dinner

Instead of staying at LACPUG for pizza we headed home after the break as Philip had a very early start next morning. We planned on salmon chowder but it would have taken too long to warm up, so we had smoked salmon bagels instead.

Philip had two bagels, which are averaged out below.

  • Smoked salmon $5.99 for the 4oz pack or $3.00 a serve
  • The pack of six onion bagels is $1.99 or 50c per serve
  • Instead of cream cheese we substituted a kefir dip with shallot that is $5.49 for the 8 oz pack. We used about 1/6 or 46c per serve
  • Add 5c for capers.

Dinner tonight was quick and tasty. The kefir dip with shallot is definitely tastier than cream cheese. The meal cost $4.01.

Feb 21:Popeye’s Fried Chicken; Ricotta Gnocchi With Asparagus and Prosciutto

Lunch

Because of the public holiday Monday, Philip was back in Burbank today, quite near a Popeye’s! Even better, being a Tuesday there’s a drumstick/thigh special!

  • Each 2 piece special is $1.79 and we had one each
  • The large red beans and rice were $3.99 or $2.00 per serve.

Lunch today was $3.79 per serve.

Dinner

After searching around for options – we had asparagus to use – Greg settled on Ricotta Gnocchi With Asparagus and Prosciutto. This is quick to cook and really delicious. It almost took more time to separate the prosciutto from its layer separating papers because the prosciutto is so thin.

  • The asparagus was on special for $3.49 and we used half of it, or 88c per serve
  • The gnocchi was$1.69 for the pack or 85c per serve
  • Prosciutto was $3.99 or $2.00 per serve
  • Half a pint of whipping cream cost $1.99 or $1.00 per serve
  • Shaved parmesan to top the dish was $2.99 and we used about 1/3 or 50c per serve
  • Lemons cost 79c or 40c per serve
  • Add 15c for seasoning and garlic.

Tonights rather delicious meal cost $5.78 per serve. The addition of lemon zest and lemon juice elevates this dish.

Feb 20:Asparagus and Cheese Frittata; Pot Roast with Winter Vegetables

Lunch

Another chilly (for LA) day so a warming lunch was in the oven when Philip arrived back from a short Burbank Monday.

  • Two eggs per person or $1.00 per serve
  • The asparagus was on special for $3.49 and we steamed half of it before adding the eggs, or 88c per serve
  • Some grated cheddar rounded out the meal, at 50c per serve.

Lunch today was warming, delicious and cost $2.38 per serve. Today’s image is of lunch.

Dinner

Two more serves of Bruce Aidells’ Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables with cross rib roast was an easy choice for tonight. Served in a bowl to get the maximum amount of the luscious liquid, and a bread roll to soak it up made a delicious meal.

The pot roast was $6.44 per serve and the par baked rustic bread roll was 63c or $7.07 per serve.

Feb 19: Chicken Wrap; Pot Roast with Winter Vegetables

Lunch

Back to our routine chicken wrap.

  • The flatbread is 50c per serve
  • The roast chicken is $9.99 for the bird, but we used half of one breast, or 63c per serve
  • We served 1/4 of the tabouli salad or 67c per serve.
  • Hummus is $3.99 per container and we used about 1/6 or 33c per serve

Lunch today cost $2.13 per serve.

Dinner

With a friend coming over for dinner, and unpleasantly cold weather, another pot roast seemed good, but for variety we cooked Bruce Aidells’ Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables with cross rib roast.

We found it made five very generous serves, with some vegetables and broth left over. It’s now our favorite pot roast recipe.

  • The Beef Cross Rib Roast cost $21.37 or $4.25 per serve
  • The herbs for the rub add 20c (approximately) per serve
  • The thick sliced, uncured bacon cost $7.99 and we used 1/3 in the recipe, or 45c per serve
  • Onion $2.49 for a bag of 8, and we used two, or 13c per serve
  • Carrots were $1.02 or 21c per serve
  • The rutabagas was $1.06 or 18c per serve
  • Parsnips were $2.75 or 46c per serve
  • Two cups of red wine (2/3 of a bottle) or 30c per serve
  • A four cup carton of stock is $2.39 and we only needed 1/2 cup or 6c per serve
  • Garlic and other seasonings add 20c per serve.

Dinner tonight was our favorite pot roast recipe so far, and delicious served with friends. Our meal tonight cost $6.44 per serve.

Feb 18: Quesadilla with Fried Eggs; Shrimp and Corn Chowder

Lunch

While we didn’t have rain, it was still a cold day, and we needed something warm for lunch, so we did our version of a quesadilla made with flatbread, and one (or two) fired eggs on top.

  • One flatbread (half of two) costs 50c a serve
  • Half a can of refried beans, shared across two halves: 26c
  • Eggs are 50c each, or $1.00 per serve (although Greg had only one)
  • 2 oz of cheddar split between two is 50c per serve.

Lunch today cost $2.26 per serve.

Dinner

We returned to the Shrimp and Corn Chowder with some changes. We added the juice of two limes to balance the sweetness, and four teaspoons of fish sauce, which perfectly balanced the sweetness and made the dish much more interesting. With the use of coconut milk the dish went toward Thai flavors, so we could probably lose the potato!

We served with a par baked sourdough roll.

  • Frozen corn cost $4.98 for two 16oz packs or 83c per serve
  • Russet potatoes cost $1.43 or 24c per serve
  • Carrots cost 24c or 4c per serve
  • Six onions cost $2.49, we used two or 14c per serve
  • Coconut milk cost $1.69 for a can, or 28c per serve
  • Chicken broth cost $1.99 for a quart, or 33c per serve
  • Thick cut bacon is $7.99 for 12 strips, or 45c per serve
  • 16oz of shrimp cost $6.99 but we used half for this meal or $1.75 per serve
  • Par-baked roll is 63c.

Dinner tonight cost $4.69 per serve and, other than a little sweet, was pretty tasty.

Feb 17: Steak and Stout Pie; Shrimp and Corn Chowder

Lunch

With Winter’s “biggest storm” underway and a generally miserable day, a warming meat pie seemed to fit the bill well.

Trader Joe’s Steak and Stout pies are $6.49 for two or $3.25 per serve.

Dinner

Greg has been wanting to try this Shrimp and Corn Chowder for some time and tonight was the night. Hunkered in under the storm, driveway sandbagged and effectively closed, it was a night for something warm and soothing.

This recipe makes six very generous serves, although we built the basic soup and only cooked one night’s shrimp at a time, to keep the shrimp from over-cooking. As an alternative to milk we opted for coconut milk (to avoid a probable dairy intolerance).

We served with a par baked sourdough roll.

We felt that overall, the dish was a little too corn heavy – half the recipe would be fine – and a little too sweet. We plan on experimenting before using the rest of the chowder.

  • Frozen corn cost $4.98 for two 16oz packs or 83c per serve
  • Russet potatoes cost $1.43 or 24c per serve
  • Carrots cost 24c or 4c per serve
  • Six onions cost $2.49, we used two or 14c per serve
  • Coconut milk cost $1.69 for a can, or 28c per serve
  • Chicken broth cost $1.99 for a quart, or 33c per serve
  • Thick cut bacon is $7.99 for 12 strips, or 45c per serve
  • 16oz of shrimp cost $6.99 but we used half for this meal or $1.75 per serve
  • Par-baked roll is 63c.

Dinner tonight cost $4.69 per serve and, other than a little sweet, was pretty tasty.

 

Feb 16: Bacon and Tomato Sandwich; Beef Massaman Curry

Lunch

Because we could, we had the bacon and tomato from a BLT on a very nice sprouted multigrain bread from Trader Joe’s with some supermarket tabouli.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • The bacon was $6.99 for 12 slices, and we used 1.5 per serve, or 88c
  • We used one kumato per serve or 58c
  • We served 1/4 of the tabouli salad or 67c per serve
  • Eggless mayo add another 15c per serve.

Lunch today cost $2.67 and was pretty good.

Dinner

A nice warming beef  beef massaman curry seemed appropriate with Winter’s worst storm pending. We had some Beef Sirloin Tip Steaks from our Prather Ranch meat delivery, which is not a cut we’re familiar with. We opted to leave them whole and cook in the Massaman Curry sauce.

Beef massaman is warming without being too spicy. We use a curry base we buy from Amazon for this simple, quick meal.

  • We had two steaks of around 10oz each or $5.86 per serve
  • The curry is $3.38 per can or $1.69 per serve
  • Coconut milk is $1.69 per can or 85c per serve
  • Peanuts were $2.99 but we only used half, or 75c per serve
  • Potato adds 25c per serve
  • The bunch of carrots was 89c but we used half in this dish, or 23c per serve
  • Organic brown basmati rice is $4.49 for the pack, but we used only about 20% or 45c per serve.

Dinner tonight was perfect for the weather: delicious and warming but a little expensive at $10.75 per serve. The brown basmati rice (pressure cooked) was light, fluffy and tasty. It’s likely to become our go to rice.

Feb 15: The Country Deli; Stir Fry Rice Vermicelli with Ground Pork

Lunch

A combination supermarket/hardware store shopping expedition took us past The Country Deli on our way home, so naturally we stopped in for lunch.

Philip had his usual marinated skirt steak, fried eggs and home fries while Greg had a corned beef sandwich with fries.

Lunch at The Country Deli today averaged$20.50 per serve with tax and tip.

Dinner

Tonight we had the other two serves of the modified  Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage.

  • The pork came from our Prather Ranch meat delivery – 1 lb of ground pork cost $8.31 or $2.78 per serve
  • The brown rice vermicelli retails for $2.49 or 63c per serve
  • The various seasonings add around 30c per serve
  • We used about half of the $1.49 mung bean sprouts or 75c per serve
  • The bock choy is $1.79 for the pack, or 45c per serve.

Dinner tonight cost $4.91 per serve for a filling and very tasty dish.

Feb 14: Yeros Wrap; Stir Fry Rice Vermicelli with Ground Pork

Lunch

For a lunch variation we went back to our gyro/yeros meat.

  • The fully cooked sliced gyro/yeros meat is $3.99 per 10oz pack. There are really four serves, so each serve is very slightly cheaper than the chicken, at $1.00 per serve.
  • The flatbread is 50c per serve
  • Hummus is $3.99 per container and we used about 1/6 or 33c per serve
  • We served 1/4 of the tabouli salad or 67c per serve.

Lunch today cost $2.50.

Dinner

With ground pork in the freeze, it was time to revisit the Stir Fried Shanghai Noodles with Ground Pork and Napa Cabbage with some modifications. Bok Choy substituted for the napa cabbage and we used rice noodles.

The recipe makes four very generous serves.

  • The pork came from our Prather Ranch meat delivery – 1 lb of ground pork cost $8.31 or $2.78 per serve
  • The brown rice vermicelli retails for $2.49 or 63c per serve
  • The various seasonings add around 30c per serve
  • We used about half of the $1.49 mung bean sprouts or 75c per serve
  • The bock choy is $1.79 for the pack, or 45c per serve.

Dinner tonight cost $4.91 per serve for a filling and very tasty dish.