A large supermarket chicken gives us six serves because we can use just half a breast in two wraps.
Wholemeal wrap is 50c
Hummus is $3.99 per container and we used about 1/6 or 33c per serve
Deli edamame salad was $3.44 or 86c per serve
The chicken is $9.99. Divided into four portions or $2.50 each, one breast is split into two serves, or $1.25 per serve.
Lunch today was $2.94 per serve.
We chose beef massaman curry for the cold evening, and to use some top sirloin from our Prather Ranch meat bounty! While this would normally be done with stewing meat we sliced the raw beef and gently simmered it to temperature in the curry at the end.
A repeat of yeros wraps because we had some in the freeze from last year to use.
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.
Home made pea and ham soup built on home made stock from the bone out of the ham from last weekend. The bone is pressure cooked with some aromatics and water, including a bay leaf because it’s easy to find in the clear stock, but much harder to remove from the resulting soup. Since this stock is destined for the soup, it makes life a little easier.
The soup is prepared by adding split peas to the stock and pressure cooking again. Our innovation is to blend in one pound of fresh (frozen) peas at the end. It lifts the texture and provides a bright note to the flavor. You can see the fresh peas in the photo.
The soup recipe makes six serves. We cubed some left over ham and put it in the bowl, poured soup on top and served with fresh baked bread.
The $1.00 of stock is split six ways, or 17c per serve
The pack of split peas was $1.59 or 27c per serve
The frozen peas is 99c a pack, or 16c per serve
4 oz of ham per serve is 50c.
For dinner tonight the soup cost $1.10 per serve with the ham. We chose not to do a roll or bread with the soup as it is very filling on its own.
After a trip to collect – among other things cement – we stopped and got sushi from Whole Foods. It was pretty good and included our current favorite: firecracker roll with black rice.
Lunch today averaged out to $10.74 per serve.
In order to use some of the abundant supply of meat in our freeze, we defrosted two thick cut pork loin chops at just over 12oz each. In the recent past we’ve sous vidé them and then finished in a pan. This time we cooked to 120 ºF in a low oven, then finished for 2 minutes a side in a hot pan to get a nice sear on the outside. We didn’t make the Serious Eats sauce.
Although it really isn’t salad weather, we cranked up the heater and enjoyed our Waldorf Salad. You can’t beat a classic combination!
The pork chops were $9.69 each
Walnuts $1.52 or 76c each
An Envy apple was $1.08 or 54c per serve
Celery and dressing adds 15c per serve.
Dinner tonight was simple, but delicious. The alternate cooking method works as well as souse vidé as long as you position the probe carefully. At $11.49 it wasn’t a cheap meal, but it was the equal of a $40 meal out!
A shopping trip with a side trip to our favorite Mexican place for the first burrito since returning from Australia.
A burrito is $5.50.
Time for another experiment, and an opportunity to use up some of the accumulating Prather Ranch meat in our refrigerator, even though we canceled the December delivery. Tonight we tried a variation on a classic with “ultimate” beef stroganoff with egg noodles.
This variation was pretty good.
The top sirloin steak from Prather Ranch is almost 13oz for $11.43 or $5.72 per serve
Chives were $1.29 and we used half, or 38c per serve
Mushrooms were $1.79 or 90c per serve
The Manish wide noodles were $3.29 but we only used half or 83c per serve
Chicken stock was $2.00 or 50c per serve
A packet of frozen pearl onions is $1.69 for a 16oz pack, but we used a quarter, or 21c per serve
Sour cream cost $3.99 but we used 1/4 on tonight’s meal, or 50c per serve.
1 cups dry white wine – about 75c or 38c per serve
Add 45c per serve for the other condiments.
Dinner tonight cost $9.87, was tasty and very filling.
We were out helping a friend by shooting some video, so at the end of a cooking segment, we ate the results: flat egg noodles boiled below steamed broccoli and asparagus, with shrimp in a pot on top. Only one pot to wash up!
The meal was pretty tasty.
Our plans changed at the last minute as it was raining when we arrived home, so a further shopping trip was unappealing! So Foodie Greg put together a meal from what we had on hand. Naturally it included some fried ham, with a fried egg ‘in-the-hole’, Trader Joes Jumbo Beans in tomato sauce and a fried onion.
In other words, a classic English breakfast, but for dinner.
With much left over ham and a cold day, what better than warm ham, tomato and mustard rolls, with par baked rolls.
Six par baked rustic rolls were $3.29 or 55c per serve
We split one serve of ham or 50c per serve
The kumatoes were $3.49 or six, or 58c each, and we split one
Add 10c for the Dutch mustard.
Lunch today cost $1.73 per serve.
Foodie Philip caught some bug on the aircraft home, so Greg found and cooked Côte d’Azur or Cure-All Soup. Garlic and chicken stock thickened with egg yolks it tastes a lot more interesting than the picture above.
The recipe made three serves.
Six organic brown eggs are $2.69 or 90c per serve
A whole head of garlic went into the soup: 50c or 18c per serve
Organic chicken stock $2.30 or 77c per serve
Parmesan cost $6.99 but we used about 1/4 for this salad, or 58c per serve.
Add 40c for herbs and seasonings.
Although we forgot the oil for serving, this was amazingly delicious for just $2.83 per serve. It seems to work as Philip is on the mend.
Back in our own kitchen we decided to create an interpretation of a traditional English breakfast, although our bacon had spoiled while we were away so it was a meatless version. Some of our inspiration came from Cafe Marmalade in Newhaven, UK. At the time we described our breakfast as “An English breakfast cooked by someone who cared about food.”
Total ingredients $7.98 for two serves, or $3.99 per serve. The roast tomatoes were excellent. The giant beens probably a little too big, but overall a very satisfying lunch.
One of our annual guilty pleasure is a Ralph’s (Kroger) ham that we bake for Christmas. A huge shank end cost only $11.08. Baked to perfection and dozens of serves.
Paired with the double potato and halloumi bake it’s a great winter dish.
Along with the ham we created a sauce from pomegranate molasses, balsamic vinegar and dijon mustard, which was fantastic. Balance the balsamic and pomegranate molasses then add mustard slowly to bring it all in balance. It worked perfectly with the ham, giving a little acid to cut through the pork fat, along with some tart sweetness from the molasses.
Ham is $11.08 and we’ll get at least 12 serves, for less than $1 per serve
Sweet potato cost 94c
Potatoes $3.99 but we only used half or $2.00
One large garlic went in to roast at 50c
A bell pepper added $1.49
Red onion added another $1.30
The halloumi was $3.84.
The roast vegetables with halloumi totals $10.07 but it makes four serves, or $2.52 per serve. With the ham, that’s less than $3.52 for a very satisfying winter meal.