Nov 23: Buckwheat Soba Noodles in Ginger Miso Broth with Bok Choy and Pork Belly

Lunch

We finished a Ciabatta in the oven, and heated some of the remaining Soutzoukakia to stuff in the Ciabatta with Garlic Spread and Kumato.

  • The Ciabatta is 58c per serve
  • The Soutzoukakia is $1.15 per serve
  • Kumato adds 30c per serve
  • Garlic Spread adds 40c per serve.

A very tasty roll for $2.43 per serve.

Dinner

A return to the Ramen with Pork Belly, tonight with Ginger Miso Broth with Bok Choy and Buckwheat Soba Noodles.

  • The Pork Belly is $6.49 or $3.25 per serve
  • The Bok Choy was $1.49 and we used half, or 38c per serve
  • The soba buckwheat noodles were $3.39 and we used ⅓ or 57c per serve
  • The Ginger Miso Broth is $1.99 or $1.00 per serve.

We managed to cook the Pork Belly perfectly, so that the fat was rendered but the meat not dried. It was a pretty good meal for $8.07 per serve.

Nov 22: Bento Box with Ahi Tuna Tataki

Lunch

For lunch we shared a Chicken and Gnocchi Soup that was on special at Whole Foods for $3.14 after all discounts, or $1.57 per serve.

Dinner

It was time for a Bento Box that we enhance with Ahi Tuna Tataki.

  • The Bento Box was $21.02 per serve with tax and tip.
  • Twelve ounces of Ahi Tuna from Aldi is $5.62, and we shared ⅔, or $1.88 per serve.

A favorite meal for $23.90 per serve.

Nov 21: Tuscan Farro Soup

Lunch

For lunch we shared a Mushroom and Truffle Flatbread from Trader Joe’s for $4.99 or $2.50 per serve.

Dinner

Foodie Greg wanted another Italian Day, since the Flatbread was from Italy, so we had Tuscan Farro Soup, which is a new recipe for us.

  • Shallot, Carrots, Garlic and Celery add 42c per serve
  • The Tetra-pack Crushed Tomatoes at $4.39 are superior to canned, and we used half, or $1.10 per serve
  • Tetra pack Cannellini Beans add 76c per serve
  • Farro adds 44c per serve
  • Instead of Parsley we used Arugula for 15c per serve
  • Red Wine Vinegar adds 10c per serve
  • Parmesan Rind add no direct cost
  • Grated Parmesan adds 46c per serve.

The Parmesan Rind contributed the bulk of the deep flavor of this soup, which was surprisingly good for $3.43 per serve.

Nov 20: Sous Vide and Seared Duck Breast on Yakisoba Noodles with Garlic Swiss Chard

Lunch

Looking for more hot lunch options we had a Pepper Parmesan Oatmeal.

  • The $3.15 and there are 18 servings, or 18c per serve
  • The Black Pepper adds 5c per serve
  • The Parmigiano Reggiano adds 86c per serve.

A very tasty, and surprisingly filling, meal for $1.09 per serve.

Dinner

A welcome return to our Asian style Duck Breast: sous vide and then seared Duck Breast on Yakisoba Noodles with Garlic Swiss Chard.

  • The Duck Breasts were $14.95 or $7.43 per serve
  • Swiss Chard was $2.47 or $1.24 per serve
  • The Yakisoba Noodles $2.99 or $1.50 per serve
  • Add 10c for Garlic.

A very tasty and varied meal for $10.27 per serve.

Nov 19: Soutzoukakia with Dolmas and Hummus

Lunch

We stopped at Popeyes and picked up some Dark and Spicy Chicken with Red Beans and Rice for $17.13 per serve.

Dinner

It was time for Soutzoukakia again. Tonight served with Dolmas and Hummus.

  • Australian Ground lamb was $5.99 at Aldi or $2.00 per serve
  • An egg is 32c or 11c per serve
  • 8 oz Panko breadcrumbs are $2.99 and we used half, or 25c per serve
  • Parmesan is $3.99 for 8oz and we shared 2 oz or 50c per serve
  • 1/4 cup and a tablespoon of red wine – halved – is 34c per serve
  • Parsley was $1.49 for the bunch, but we only used 1/4 or 13c per serve
  • Onion and Garlic add 10c per serve
  • Dolmas from Whole Foods were $1.13 per serve
  • Add 46c for Hummus.

The Foodies had small appetites and we have more leftover than usual. Still, a very tasty meal for $5.02 per serve.

Nov 18: Spanish Mussels with Chorizo and Tomato-Wine Sauce with Garlic Toast

Lunch

Since we still had Smoked Salmon we decided to pile it on a Brioche Bun with Cream Cheese, Capers, Shallot and semi-dried Cherry Tomatoes.

  • The Brioche Roll is 58c per serve
  • The Smoked Salmon pieces were $1.18 per serve
  • Add 15c for Cream Cheese
  • Add 30c for Shallot & Capers
  • Add 30c for semi-dried Cherry Tomatoes.

A very tasty roll for $2.51 per serve.

Dinner

A slight change in plan had us preparing Spanish Mussels with Chorizo and Tomato-Wine Sauce, with Garlic Toast.

  • The pre-cooked Mussels were $2.29 or $1.15 per serve
  • Sherry adds 58c per serve
  • The Chorizo was $5.11 after all discounts and we used half, or $1.28 per serve
  • Add 85c for other ingredients
  • The Italian Bread is 38c per serve
  • The Garlic Spread adds 40c per serve.

An enjoyable meal for $4.74 per serve.

Nov 17: Tagliata with Fried Mushrooms and Arugula Parmesan and Cherry Tomato Salad

Lunch

We shared an Italian “instant” Mushroom Risotto for $2.19, or $1.10 per serve.

Dinner

Our Thursday night “date night” tonight was a New York Strip Steak, seared blue, on a bed of Fried Mushrooms with an Arugula Parmesan and Cheery Tomato Salad.

  • The NY Strip was $8.10 or $4.05 per serve
  • The Mushrooms add 89c per serve
  • Arugula adds 30c per serve
  • Add 30c for semi-dried Cherry Tomatoes
  • Add 40c for freshly shaved Parmigiano Reggiano.

A tasty meal for $5.89 per serve.

Nov 16: Ham, Cherry Tomato and Neufchatel Frittata

Lunch

We each had a Chicken Pot Pie for $4.85 per serve after discounts.

Dinner

A simple Ham, Cherry Tomato and Neufchatel Frittata.

  • Pastured Eggs are $1.00 per serve
  • Semi-dried Cherry Tomatoes add 55c per serve
  • We shared a $6.49 Ham Steak, or $3.25 per serve
  • Add 20c for Agurugla
  • Add 20c for Balsamic Vinegar.

A quite tasty meal for $5.20 per serve.

Nov 15: Barramundi with Coleslaw and Fries

Lunch

We finished the Hebrew Temptation for $3.14 per serve.

Dinner

A swap of Fishy Friday to Tuesday, we went with Barramundi, Coleslaw and Fries.

  • The Coleslaw was from Mr Fish and Chips and adds $1.31 per serve
  • The Barramundi was $9.99 or $5.00 per serve
  • The Fries were $1.49, and we shared half or 38c per serve.

A quite tasty meal for $6.69 per serve.