Category: Daily recipe

Lunch

Take on avocado and one can of sardines in water and make them into a toasted sandwich. Without the toasting of the bread this would have a very dull texture, but out of the panini press it’s pretty good.

• Three avocado were $2.97 and we used one, or 49c per serve
• Skinless, boneless sardines in water are $1.99 or $1.00 per serve
• Two slices of bread are 32c per serve
• Add 25c for butter.

Today’s $2.06 sandwich is definitely improved by toasting.

Dinner

It’s time to use some of our meat delivery as we’ve been away and it’s building up. Prather Ranch have transitioned to becoming Keller Crafted (Meats) but otherwise the quality remains unchanged.

Tonight’s thin cut pork chops were paired with Bok Choy in a Mushroom Sauce, although we dropped the sugar.

• The pork chops were $10.64 or $5.32 per serve
• Mushrooms were $2.99 or $1.50 per serve
• Bok Choy was $1.78 or 89c per serve
• Add 55c for other ingredients.

Dinner tonight was tasty and well balanced. The saltiness of the oyster and soy sauces balanced the pork. A good meal for $8.26 per serve.

 

Lunch

Once you open an avocado you’re committed to two avocado-centric sandwiches. Today we paired with a pouch of Lemon Pepper Salmon, and Smoked Turkey Breast.

• The turkey breast is $5.99 for 8 oz and we shared 3 oz or $1.13 per serve
• Three avocado were $2.97 and we used one, or 49c per serve
• The salmon was $2.79 or $1.40 per serve
• Add 20c for butter.

Lunch cost $3.22 and we both strongly preferred the Lemon Pepper Salmon and Avocado sandwich to the rather boring Smoked Turkey Breast. We felt that sandwich needed some acid or spice.

Dinner

Not being in much of a cooking mood we fell back to our go-to instant meal: Vegetable Gyoza in Miso Ginger Broth, with a poached egg for protein.

• The Miso Ginger broth was $1.99 or $1.00 per serve
• The gyoza were $3.99, or $2.00 per serve
• Add 20c for seasonings.
• A pastured egg is 50c.

Tonight’s meal was excellent. Really tasty and full of Thai flavors for $3.70 per serve, and on the table in about 20 minutes.

Lunch

Sunday lunch  usually involves some extra effort, and eggs. Today Foodie Greg scrambled eggs and served with Giant Baked Beans and “Fry” Toast (a slice of bread done in the panini press).

• Trader Joes Giant Baked Beans in Tomato Sauce cost $1.99 or $1.00 per serve
• Two eggs per serve add $1.00
• The bread is 16c per slice
• Add 10c for butter & cream.

Lunch today was very satisfying for $2.26 per serve.

Dinner

Since we missed “Thursday night steak night” we jumped right in to grilling a NY Strip steak, and serving that with Trader Joe’s Cauliflower Gnocchi in a Blue Cheese Sauce.

• The NY Strip Steak was $19.97 or $9.98 per serve
• The gnocchi was $2.69 or $1.35 per serve
• Blue cheese crumbles were $3.49 and we used half or 87c per serve
• Heavy cream is $3.29 per pint, but we used only ¼ or 42c per serve
• Organic frozen peas were $1.99 per pack or 50c per serve
• Add 30c for other ingredients.

A very satisfying meal for $13.42 per serve.

 

Lunch

The Foodies have a side quest to find a meat pie and sausage roll – quintessentially Australian – as good as, or better, than we have been enjoying from Bronzed Aussie in Downtown LA.

Foodie Greg recalled a highly regarded bakery and pie shop in nearby Whitebridge, so we collected our Pepper Steak pie and a sausage roll there and ate them in a nearby oceanside park.

While the filling in both was good the pastry did not live up to the US example, but good for Au$8.50 (US$6.37) per serve.

Dinner

At the evening meal the Foodies separates and went with their respective families. Foodie Greg with his parents while Foodie Philip met his brother at a local pizza place.

Unexpectedly they had “18 hour slow cooked pork ribs” on the menu, which was hard to pass up.

Served with an ear of fresh corn on a bed of arugula (a.k.a. Rocket) and a great BBQ sauce, they delivered on the promise. The ribs were beautifully tender with good flavor, but it was th BBQ sauce that surprised and delighted.

There was the expected sweetness but balanced with an acidic finish that was hard to pin down, so I asked! Turns out that a combination of lemon juice and chili creates a flavor profile reminiscent of vinegar, although toward a balsamic vinegar.

I don’t know if they always have them, but if you’re near Cardiff NSW then check out Frank and Ollie’s. Really tasty for Au$18.00 (US$13.50). Brother’s seafood pizza also looked really good and had his approval.

Lunch

The Foodies were hosting Mother’s Day for the family, and served Kedgeree, with actual smoked cod!

The recipe made eight serves.

• The smoked cod was $5.06 or 63c per serve
• Bacon cost $2.05 but we used half, or 13c per serve
• Tomatoes cost $4.96 but where split over two meals, or 31c per serve
• Add 50c for milk, onion, curry powder and seasonings
• Three eggs cost 75c, or 10c per serve
• Add 44c for rice per serve.

The Kedgeree turned out really well and was appreciated by all who ate fish. Darn it, we didn’t check and one of the Mother’s present isn’t a fish fan. Still, for those who indulged it was Au$2.11 (US$1.60).

Dinner

The Foodies had the remaining Kedgeree for dinner while Foodie Philip’s mom had leftover ham chowder. Again Au$2.11 (US$1.60).