A weekend lunch often gets more attention, because there’s more time, so today Foodie Greg decided to modify a Nigella Lawson pasta recipe and apply it to steel cut oats. Pressure cooked with garlic and anchovies, with marscapone and kumatos stirred in after cooking. We served with a fried egg on top for protein.
It was really, really good. Lots of umami from the anchovies, some fresh acidity from the tomatoes. Creaminess from the marscapone, but frankly almost any other dairy would have been better.
- The steel cut oats are $3.19 for 24oz, and we used 8oz or 53c per serve
- Anchovies are $1.59 and the whole tin went in, or 80c per serve
- Five kumato were $3.49 and we used 2, or 70c per serve
- The marscapone was $2.99 or 25c per serve
- Shaved parmesan reggiano was $5.49 or 50c per serve
- A pastured egg is 55c per serve.
Lunch today was really tasty; full of umami and flavor. All round a great lunch for $3.33 per serve.
We chose to return to the bacon and black bean chili as we still had plenty.
- The ground beef was $8.95 or $1.49 per serve
- The beans are $1.00 per can and we used two, or 33c per serve
- Canned tomatoes were $1.29 or 22c per serve
- Tomato paste was 79c or 13c per serve
- Bacon is $6.99 for the pack and we used half, or 39c per serve
- Add 30c per serve for seasoning
- The avocado was $1.25 (it was big) or 63c per serve
- Instead of crème fraîche and cheddar we used more of the marscapone for 25c per serve.
This is a great recipe and we always enjoy it. The chili is $2.86 per serve and the toppings add 88c for a total of $3.74 per serve.