No roasted chicken available at the supermarket, so we opted for pre-cooked, pre-sliced turkey breast, with the left over Edamame, Quinoa and feta salad.
The flatbread is 50c
The turkey breast is $5.99 a pack, and we used half, or $1.50 per serve
The edamame salad was $1.36 per serve
Hummus is $3.99 per container and we used about 1/6 or 33c per serve.
Lunch today cost $3.69 per serve, although there was way too much salad for the wrap, but it was delicious.
Since wild caught, sockeye salmon was on special we decided to build a meal around it, by modifying a ‘rice bowl’ recipe, which is a simple red (Spanish) rice base, with a cucumber and avocado topping. The avocado and cucumber were ‘marinated’ in rice wine vinegar, which enhanced the cucumber flavor and counterbalanced the fat in the avocado.
The salmon was pan seared to crispen the skin, then finished in a hot over to cook the salmon. A little teriyaki was added to the pan just before serving.
The salmon was on special for $9.47, or $4.73 per serve
The red rice is $3.49 a pack, or 58c per serve
Two avocado’s were $2.58 but we used only one, or 65c per serve
A box of Persian cucumbers was $2.49, and we used 1/4, or 32c per serve
Another Burbank Monday, and In and Out Burger for Foodie Philip. Foodie Greg had left-over rissoles and salad already accounted for.
Lunch today cost $4.03 with tax.
Because Quinoa puffs up so much during cooking, we had a lot left over from the salad last night. Since we’d enjoyed a Cauliflower ‘fried rice’ in the past a similar experiment with quinoa seemed like a good idea.
It was a good idea. Very tasty. Three generous serves resulted.
We purchased about half a pound of quinoa for $3.01 but used the 3/4 left, or 75c per serve
Five organic eggs are 50c each, or 83c per serve
Bacon ends and pieces are $3.49 per pack. We used about 30% of the container or 35c per serve
Frozen peas are $2.79 per pack and we used about 1/3 or 31c per serve
Onion, ginger, spring onion, soy and other ingredients add another 45c per serve.
Dinner tonight was very tasty and filling for $2.69 per serve.
A lazy Sunday so we opted for sushi from a nearby Whole Foods.
Lunch today cost $11.69 per serve.
An Australian classic, rissoles are like individually fried, tiny meatloaves! Lots of that loverly outer crust gets formed!
Served with a salad from cooked edamame, quinoa that was cooked earlier in the day, and – of course – more of that Valbreso feta! The recipe makes four serves and is based on a lunch salad we used to buy at Sprouts.
The ground beef came direct from the farm in our Prather Ranch meat delivery.
Dry aged 85/15 ground beef $8.57 or $4.29 per serve
8 oz Panko breadcrumbs are $2.99 and we used half, or 75c per serve
A pastured egg is 50c or 25c per serve
The onion is 6c per serve
We purchased about half a pound of quinoa for $3.01 but used only 1/4 of that, or 19c per serve
The Valbreso feta is $9.99 for a 600g tin, of which we used 1/6, or 42c per serve
The cooked edamame came from Trader Joe’s and was $2.49, or 63c per serve
We added some picked fire roasted red bell pepper that are $5.99 a jar and we used a quarter, or 38c per serve
A pack of fire roasted corn kernels is $2.49 but we used about 1/4 of the pack, or 16c per serve.
The salad was really good and we served the rissoles with a little of my brother’s home-made tomato relish, another Australian classic. Dinner tonight cost $7.13 per serve.
Thursday night is traditionally our steak night, but this week we’re off by one day! Fortunately cooking on the griddle over the induction cooktop doesn’t generate much heat, and a salad requires no heat!
The Balsamic Strawberry and Cucumber salad has been a long time favorite of ours. We had it sufficiently often that Foodie Greg became bored with it, so it’s been a while! Marinating the strawberries in the balsamic vinegar transforms them. The cucumber and blue cheese bring perfect balancing notes.
As usual, we prepare these dry aged, organic steaks with just a sear to the outside. That also keeps the amount of heat generated to a minimum.
The steak came from our Prather Ranch delivery and cost $9.98 per serve
We used half the $2.99 punnet of strawberries, or 75c per serve
A box of Persian cucumbers was $2.49, and we used about half, or 63c per serve
Blue cheese comes in a $6.99 tub, but we used so little, it comes to 22c a serve
Something different was called for when we discovered we had a ripe avocado in the fridge. The secret to the success of this meal was Trader Joe’s Chile Lime Seasoning Blend which is amazingly good. We can’t wait to try this on watermelon!
The avocado was $1.49 and we shared it, for 75c per serve
The English muffin is 50c per serve
Add 20c for arugula and the seasoning.
Lunch today cost $1.45 per serve.
While we’ve had a Muffaleta Pasta Salad before, this was an interesting variation using Cheese Tortellini as the pasta and cheese components. It worked very well.
Regardless of what the recipe says, this makes four serves.
The tortellini cost $7.49 or $1.88 per serve
The salami cost $3.50 or 87c per serve
Black olives cost $2.40 or 60c per serve
Green olives cost $2.40 or 60c per serve
The bunch of organic parsley was $1.49, but we only used 1/6 or around 10c per serve
An organic bell pepper was $1.63 or 41c per serve
Add 25c per serve for seasoning and oil.
Dinner tonight worked very well and was $4.71 per serve.
Did we slip into a time warp? Today was a repeat of July 12!
Gyro slices are still available at Trader Joe’s and are more tasty than roast chicken for about the same cost per serve.
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
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 per serve.
Since the last time was such a success, when we saw pair of thin cut pork chops in our Prather Ranch meat delivery we had to smoke them again even though we did this a week ago!
Once again we brined the chops. We generally brine pork to ensure it stays moist during cooking. It also brings a little saltiness to the meat, which, when combined with the smoke, makes the pork chops reminiscent of, almost, ham flavor.
We’ve avoided the fry off in the past out of concern that it would overcook the pork, but tonight the chops came out of the smoke a little under-done, so we used a quick fry to finish the cooking and add some maillard reaction flavors to the outside – not that we noticed them against the smokiness!
Again we used an Envy apple after the success. It retained it’s texture and was crips and wet with a good balance of sweet and tart. Foodie Greg prefers the dressing as a mix of mayonnaise and cultured sour cream. The tartness of the sour cream offsets a little of the fatty mouth feel of the mayonnaise and is a better complement for the salad. And we didn’t grow up in the South of the USA!
The thin cut Pork Loin Chops were $9.95 or $4.98 per serve
The Envy apple was $1.29 or 65c per serve
Celery bunch $1.49 for 12 stalks and we used 1/4 or 18c per serve
Instead of walnuts, we used pecans where the pack was $4.49 but we used about 1/4, or 57c per serve.
Cultured sour cream is $3.29 for the container, or 33c per serve.
Dinner tonight cost $6.71 per serve and is an excellent example of how a simple meal with only five ingredients can be elevated when every one of the ingredients is of the highest quality. It’s hard to imagine how this could be better from a restaurant.
We choose pastured eggs over organic because feeding chickens an unnatural diet in order to make them ‘organic’ seems wrong. Chickens should be eating bugs, worms and other natural foods. Pastured chickens also get to spend more time outside. Our supplier of choice is Vital Farms.
As with our meat delivery, these are not the cheapest options, but it is worth it for both the quality of the product, and so we can be assured that the animals have a decent life.
Five pastured eggs are $2.50 or 63c per serve
The Valbreso feta is $9.99 for a 600g tin, of which we used 1/3, or 83c per serve
7oz of baby spinach was $2.99, or 75c per serve.
Dinner tonight was a really great, tasty dish. The feta and spinach is a winning combination for only $2.21 per serve.