Jun 24: Mixed Sandwiches; Pork Larb Lettuce Wrap with Cucumber, Radish, Carrot and Bean Sprouts

Lunch

Today’s sandwiches use up the last of the egg mix and finish the pastrami.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • The sliced pastrami is $4.99 per pack, but we’ll get three sandwiches from that, or 83c per serve
  • The sliced yoghurt cheese is $4.79 a pack of 12 slices, or 80c per slice or 40c per serve
  • The tomato chutney was made by Philip’s brother in Australia
  • Pastured eggs are 50c each and we used labné instead of mayonnaise to create enough to make two sandwiches, or 25c per serve
  • Watercress adds 5c per serve.

The sandwiches today were interesting, although we overdid the labné in the egg a little. Lunch today cost $1.92 with good variety.

Dinner

Although the recipe uses beef, we opted to use ground pork instead, which worked really well. Pork Larb is a new recipe for us, but definitely one we’ll repeat.

There are four serves in the dish, particularly when you use 1lb of pork, instead of half that in the recipe.

  • The ground pork was $8.36 or $2.09 per serve
  • Allowing 50c per serve for the remaining ingredients would be generous
  • Cucumber adds 50c per serve
  • Bean sprouts add 14c per serve
  • Organic baby carrots were $1.69 for the pack, of which we used half, or 43c per serve
  • Radishes were 99c or 25c per serve.

The Larb is very good, along with the fresh vegetables make a perfect hot weather meal for $3.91 per serve.

Jun 22: Baguette & Toppings; NY Strip Steak with Garden Salad

Lunch

Foodie Greg picked up a baguette from Jon’s, along with some liverwurst, an avocado and a roast chicken. Add some cheddar from the fridge and we have a feast!

  • The baguette was $2.69 and we used about half for lunch, or 68c per serve
  • BBQ chicken was $6.99  or 88c per serve
  • The avocado was 99c or 50c per serve
  • Liverwurst runs at $4.61 and we used 1/3 for lunch or 77c per serve
  • Irish cheddar is $3.99 but we used under 1/4 or 50c per serve.

Lunch today was varied: chicken and avocado; cheese and tomato relish; liverwurst and cost $3.33 per serve.

Dinner

We pulled out our last steak from this month’s Prather Ranch delivery, and served the NY Strip with a garden salad, mostly from ingredients we still had in the cupboard or refrigerator.

  • The dry aged NY Stip was $20.49 or $10.25 per serve
  • Tomatoes were $2.79 and we used about half, or 70c per serve
  • The pecans cost $3.99 and we used half, or $1.00 per serve
  • Blue cheese crumbles are $3.49 for the pack but we used about 1/4 or 44c per serve.
  • Lettuce adds 15c per serve.

Dinner tonight was a typical steak and salad dinner: tasty and nutritious without being ‘amazing’ for $12.54 per serve.

Jun 21: Mixed Sandwiches; Shrimp with Corn and Black Bean Salad

Lunch

Our experiments continue. Today: pastrami, tomato chutney and cheese; egg with watercress.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • The sliced pastrami is $4.99 per pack, but we’ll get three sandwiches from that, or 83c per serve
  • The sliced yoghurt cheese is $4.79 a pack of 12 slices, or 80c per slice or 40c per serve
  • The tomato chutney was made by Philip’s brother in Australia
  • Pastured eggs are 50c each and we used labné instead of mayonnaise to create enough to make two sandwiches, or 25c per serve
  • Watercress adds 5c per serve.

The sandwiches today were interesting, although we overdid the labné in the egg a little. Lunch today cost $1.92 with good variety.

Dinner

Another hot day, and we still had shrimp and salad left over, so tonight was a do-over from two nights ago.

  • 1 lb of shrimp is $6.99 (on special), but we only used half, or $1.75 per serve
  • The fire roasted corn is $2.49 per pound but we used half, or 42c per serve
  • The bell pepper is 99c or 33c per serve
  • Canned black beans, Cuban style, are 99c or 33c per serve
  • A large shallot and seasonings add 30c per serve.

Dinner tonight was fresh, light and tasty for $3.13 per serve.

Jun 20: Mixed Sandwiches; Greek Style Tuna Salad

Lunch

Continuing our experiments  with making two different sandwiches and sharing them, and exploring new sandwich combinations. Today’s combination were “egg salad” with watercress and pastrami with mustard.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • The sliced pastrami is $4.99 per pack, but we’ll get three sandwiches from that, or 83c per serve
  • Mustard adds 5c per serve
  • Pastured eggs are 50c each and we used labné instead of mayonnaise to create enough to make two sandwiches, or 25c per serve
  • Watercress adds 5c per serve.

The sandwiches today were interesting, although we overdid the labné in the egg a little. Lunch today cost $2.07 with good variety.

Dinner

A continuing streak of hot weather swings the balance in favor of cold salads, again. It’s somewhat challenging to find a variety of salads that aren’t “another leafy green salad.” Tonight’s contender is a Greek style tuna salad, for which we had reasonably low expectations.

  • A can of yellowfin tuna costs $2.29 and we averaged one each serve
  • Persian cucumber cost 35c or 17c per serve
  • A bell pepper is 99c or 50c per serve
  • Tomatoes were $2.79 and we used about half, or 70c per serve
  • Pitted olives come in $2.99 jars and one quarter was used, or 25c per serve
  • 1 lb of limes we $1.29 and we used 1/4 or 17c per serve
  • Add 25c for the seasonings.

This salad exceeded our expectations. It was much more tasty than the simple ingredients would suggest and it comes in at $4.33 per serve.

Jun 18: Mixed Sandwiches; Shrimp with Corn and Black Bean Salad

Lunch

For lunch today we tried something different: two different sandwiches split between us to provide more variety. We did a curry pickles and cheddar on one, and chicken breast, sun dried tomato and greens on the other.

  • The sprouted wholemeal is $3.49 a loaf with 18 slices, or 39c per two slice sandwich
  • Wildbrine Madras Curry Pickles add 35c per serve
  • The cheddar is $5.99 per block and we used 1/4 or 75c per serve
  • Chicken breast adds 63c per serve
  • Sun dried tomatoes $3.99 for the jar and we used less than 1/5 of the jar or  50c per serve
  • Add 10c for the leafy green mix
  • Eggless mayo add another 15c per serve.

Lunch today cost $2.87 per serve and both sandwiches were very good.

Dinner

Another hot day, another salad, but at least this one doesn’t have strawberries, although there is still 1/3 of the punnet waiting! We’ve had another corn and black bean salad before, and both it, and this version, are great salads.

We paired with some frozen shrimp, lightly fried. The salad made three serves. We dropped the cilantro as neither of us like it, and replaced it with lemon balm from our garden.

  • 1 lb of shrimp is $6.99 (on special), but we only used half, or $1.75 per serve
  • The fire roasted corn is $2.49 per pound but we used half, or 42c per serve
  • The bell pepper is 99c or 33c per serve
  • Canned black beans, Cuban style, are 99c or 33c per serve
  • A large shallot and seasonings add 30c per serve.

Dinner tonight was fresh, light and tasty for $3.13 per serve.

Jun 17: Quiche Lorraine; Chicken Leg with Strawberry Salad with Gorgonzola, Walnuts, and Mint

Lunch

We experimented to see if a Trader Joe’s frozen Quiche Lorraine would make a cold lunch. It does not. It’s not terrible but the texture isn’t right. Trader Joe’s instructions say to serve warm, so it was on ourselves.

We served with the remaining bacon and blue cheese salad kit.

  • The quiche is $5.49 or $2.75 per serve.
  • We picked up a bacon and blue cheese salad kit from the supermarket for $3.99 or $1.00 per serve.

Lunch today would have been better warm, and was $3.75 per serve.

Dinner

The legs and thighs of the supermarket chicken provided the protein. As we still have a lot of strawberries, Foodie Greg found a recipe for a different strawberry salad. This one with blue cheese crumbles (instead of gorgonzola), sweet and spicy pecans (instead of the walnuts) and mint from our garden.

  • The chicken leg (thigh and drumstick) is $2.50 per serve
  • We bought a huge punnet of strawberries for $2.49 and used about 1/3, or 43c per serve
  • Blue cheese crumbles were $3.99 but we used so little, it comes to 65c a serve
  • The pecans cost $3.99 and we used half, or $1.00 per serve
  • Mint came from our garden.

Dinner tonight cost $4.58 with a really good salad and okay protein.

Jun 16: Spicy Lamb & Lentil Wraps; Grilled Pork with Strawberry Cucumber Salad

Lunch

The salsa from our crispy lamb and lentil lettuce wraps of two night ago was used in last night’s salad, but there was still some of the spicy lamb and tadziki blue cheese dressing. Perfect for a wrap.

  • The wholemeal wrap is 50c
  • The lamb was $5.99 or $1.50 per serve
  • The Madras Lentils were $3.99 for the pack or $1.00 per serve
  • Add 30c for spices and oil
  • The “yoghurt & cucumber” dip (tzatziki) is $4.99 but we used only two tablespoons, or 31c per serve.

Lunch today was delicious and cost $3.61 per serve.

Dinner

Two large, bone in thick cut pork chops were in our Prather Ranch meat delivery, so we sous vidé them then finished with a quick fry on a hot griddle. We paired it with an old favorite: strawberries macerated in balsamic vinegar and cucumber salad, with some blue cheese crumbles added.

  • The pork chops were $10.07 per serve
  • We bought a huge punnet of strawberries for $2.49 and used about 1/3, or 43c per serve
  • A Persian cucumbers was 77c, or 39c per serve
  • Blue cheese crumbles were $3.99 but we used so little, it comes to 45c a serve
  • Add 20c per serve for the balsamic vinegar.

The pork chop was perfectly cooked, and the strawberry cucumber salad was – as always – perfect, although it probably did not need the blue cheese crumbles. Because of the quality of protein from Prather Ranch it’s a little more expensive at $11.54, but worth it.

Jun 15: The Country Deli; Fattoush

Lunch

As we had to drop off a package near The Country Deli, we stopped there for lunch. Foodie Philip had his usual (excellent) marinated skirt steak, eggs and home fries, while Foodie Greg had a Pastrami on Rye. Lunch today averaged $23.21 per serve.

Dinner

A new recipe for us, fattoush is a middle eastern bread salad, somewhat similar in concept to a panzanella salad. The recipe has conflicting instructions on preparing the pita, with the version that cuts into pieces before going into the over seemed to be the more successful as they were crunchy not chewy.

We used the tomato/cucumber salad from last night as the basis (as we couldn’t find suitable tomatoes while shopping.

  • A Persian cucumber is $1.03 or 51c per serve
  • Tomatoes were $1.13 or 28c per serve
  • The pita are $1.99 for a pack of six, or 35c per serve
  • Radishes were 99c or 50c per serve
  • Mint came from our garden
  • Add 35c per serve for seasoning and juice.

Dinner tonight was an okay salad for $1.99 per serve