Wanting something warm for lunch we repeated 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.
Tonight we went to a classic English dish: cottage pie, which is shepherd’s pie but made with beef, not lamb. Instead of the traditional mashed potato topping, we substitute pureed cauliflower that has been pressure cooked and allowed to cool slightly (until steam has stopped rising, otherwise the mash is too loose).
The recipe makes four serves.
- The ground, dry aged beef came from our Prather Ranch pack and cost $8.95 or $2.24 per serve
- Organic celery was 59c or 15c per serve
- Organic carrots were 26c, or 7c per serve
- Onion adds 10c per serve
- The cauliflower was $3.64 or 91c per serve
- Add 20c for oil and spices.
Dinner tonight was tasty and cost $3.67 per serve.