Jan 25: Rustic Panini Roll with BBQ Chicken Breast and Heirloom Tomato; Creamy Mustardy Baked Salmon Pouch with Green Beans and Black Rice

Lunch

Since we had chicken breast and heirloom tomato left over from last Sunday’s Jon’s expedition we baked off a rustic panini roll, spread it with garlic spread, and stuffed it with chicken and tomato.

  • The BBQ Chicken is $5.99 and we shared ¼ or 75c per serve
  • Two heirloom tomatoes were $3.54 and we shared one, or 88c per serve
  • The panini roll is 63c per serve
  • Add 20c for garlic spread..2

Not as good as when on a fresh baguette, but still pretty tasty for $2.46 per serve.

Dinner

Because it is “fishy Friday” we thawed frozen wild caught salmon and put it in a parchment paper pouch with a generous serve of green beens (haricot verts) and a creamy mustard sauce. We served it with black rice.

  • The salmon fillets were $8.87 for two or $4.44 per serve
  • The green beans $2.99 for the pack and we shared half, or 50c per serve
  • Black rice adds 44c per serve
  • Add 50c per serve for the cream fraîche, mustard and other ingredients.

A great way to cook salmon for $5.88 per serve


Jan 24: Popeye’s Fried Chicken; Rib Eye Steak with a Spinach, Pear, Pomegranate and Blue Cheese Salad

Lunch

Since Foodie Philip was heading past Popeye’s we decided on that for lunch.

  • A new special means that a drumstick and thigh are $2.69 per serve
  • The Red Beans and Rice is $2.00 per serve.

A return to a favorite for $4.69 per serve.

Dinner

Thursday night is our “steak” night and tonight we shared a 10 oz Keller Crafted dry aged Rib Eye! With a spinach, pear, pomegranate and blue cheese salad.

  • At 10 oz the rib eye is a little smaller than previously (12 oz) but $8.10 per serve
  • The spinach was $1.99 and we shared half, or 50c per serve
  • The pomegranate was $2.85 but we only used half, or 71c per serve
  • The pear was 70c or 35c per serve
  • Blue cheese crumbles are $3.49 and we used about ¼ or 44c per serve
  • Add 25c per serve for dressing ingredients.

This is a really good salad that paired well with the steak for $10.35 per serve.

Jan 23: Turkey Breast & Swiss; Pizza

Lunch

For lunch we had a decent, but uninspiring toasted sandwich with sliced turkey breast and Swiss Cheese with garlic spread.

  • Sprouted rye bread is 32c per serve
  • The turkey breast is $2.99 for 8 oz and two went on the sandwich, or 76c per serve
  • Swiss slices are 12 for $3.99 or 34c per serve
  • Add 30c for butter and mustard.

A pair of quite decent toasted sandwiches for $1.72 per serve.

Dinner

Tonight was our monthly user group meeting that concludes with pizza for $10.00 per person.


Jan 22: Avocado, Turkey Breast & Sun Dried Tomato Spread; Red Wine and Mushroom Meatloaf with Kabocha Squash and Sugar Snap Peas

Lunch

With an avocado ready to go the only decision was what to have with it! We paired it with sliced turkey breast and a new discovery, Sun Dried Tomato Spread, which is like a tapenade with sun dried tomatoes.

  • The sprouted rye bread is 32c per serve
  • Two avocados were $1.98 but we shared one, or 50c per serve
  • The turkey breast is $2.99 for 8 oz and two went on the sandwich, or 76c per serve
  • Add 30c for butter and garlic spread.

It could have used a little more salt but otherwise a good sandwich for $1.88 per serve.

Dinner

With two 1 lb packs of dry aged ground beef in our Keller Crafted meat box this month, we returned to an old favorite: Red Wine and Mushroom Meatloaf. We served with roast kabocha squash and stir fried sugar snap peas.

The secret to success with this meatloaf recipe is to finely dice the onion and mushroom so they don’t break the structural integrity of the meatloaf.

  • The beef was $10.43 per pound and we used two, but served only half the meatloaf, or $5.21 per serve
  • Portobello mushrooms were $2.99 or 75c per serve
  • Onions and garlic add 20c per serve
  • Two large eggs are $1.00 or 25c per serve
  • The butter is $3.99 per block, and we used about 3/8 for four serves, or 38c per serve
  • Red wine adds $1.00 or 25c per serve
  • Add 20c for Worcestershire sauce and other spices per serve
  • Sugar snap peas were $2.99 and we shared 1/2, or 75c per serve
  • The kabocha squash was $1.93 and we shared half, or 48c per serve.

The meatloaf was excellent as always, but unfortunately the Kabocha Squash was dry and very starchy. We won’t be buying them from Ralph’s any more! Otherwise the meal was great for $8.47 per serve.

Jan 21: Rustic Panini Roll with Stir-fry Beef & Mushroom; Roasted Eggplant with Pomegranate and Yogurt

Lunch

For lunch we used some leftover stir fry beef, which we augmented with some canned mushrooms.

  • We had a half serve left that we shared, or $1.35 per serve
  • The canned mushroom were 50c or 25c per serve
  • The rustic panini roll is 63c per serve.

It was an enjoyable, if messy, roll for $2.23 per serve.

Dinner

Being “meatless Monday” Foodie Greg found a Roast Eggplant with Pomegranate and Yogurt recipe. We are generally fans of roast or grilled eggplant and anything with pomegranate seeds, so we had high expectations for this dish.

  • The eggplant was 80c at Jon’s or 40c per serve
  • Mint was 89c but we used only half, or 22c per serve
  • The pomegranate was $2.85 but we only used half, or 71c per serve
  • The yoghurt was $1.99 and we used ¼ or 25c per serve
  • Add 50c for tahini and other ingredients.

We were not disappointed. The eggplant became custardy (although the skin provided some fiber) and the balance of sweet tahini, slightly tart yoghurt and some apple cider vinegar was very good. The pomegranate added a tart overlay. A most enjoyable meal for $2.08 per serve.

Jan 20: Baguette, BBQ Chicken & Heirloom Tomato; Gordon Biersch

Lunch

Before lunch we had a shopping expedition to Jon’s market, during which we collected a still warm baguette, BBQ chicken and Heirloom Tomato. We split the baguette, sliced a chicken breast and shared a tomato for a damned good sandwich.

  • The BBQ Chicken is $5.99 and we shared ¼ or 75c per serve
  • Two heirloom tomatoes were $3.54 and we shared one, or 88c per serve
  • The baguette was $2.79 and we shared half, or 70c per serve
  • Add 20c for garlic spread.

Once again proving that great ingredients make even the simplest sandwich excellent as this one was for $2.53 per serve.

Dinner

For dinner we had our regular developer meetup at Gordon Biersch where Foodie Philip had the Smokey Chicken Tostadas while Foodie Greg had the California Beach Tacos.

Not a bad meal for an average of $16.59 with tax and tip.

Jan 19: The Country Deli; Pinto Bean & Andouille Stew

Lunch

The best part of Amazon returns is that they get dropped off near The Country Deli, so naturally we take the opportunity to drop in for lunch. Foodie Greg had a NY Pastrami on Rye, where the pastrami was particularly good this time. Foodie Philip had the marinated skirt steak with eggs over easy and home fries.

Lunch at The Country Deli averaged $22.63 for today’s food with tax and tip.

Dinner

Because we had such a big lunch we again chose left overs from the freezer. Tonight we had half of the remaining Pinto Bean & Andouille Sausage Stew.

We followed the recipe fairly closely although we substituted a can of fire roasted tomatoes for the fresh in the recipe. We kept it moderately spicy. The recipe makes at least eight serves.

  • The pinto beans were $1.19 or 15c per serve
  • The pepper was $1.12 or 14c per serve
  • The Bell pepper was 99c or 12c per serve
  • The fire roasted tomatoes were $1.29 or 16c per serve
  • The bacon was $7.99 but we used ⅜ or 38c per serve
  • The sausage was $8.99 or $1.25 per serve
  • Add 15c per serve for spices and seasoning.

We treat this dish as a chili, despite being labelled a stew. Despite only half a sausage in each serve (and less bacon) it has a great meaty taste for $2.35 per serve.

Jan 18: Avocado & Smoked Trout; Baked Cod with Beans and Olives and Black Rice

Lunch

Since today was “fishy Friday” and we had an avocado we returned to the Avocado and Smoked Trout sandwiches.

  • The smoked trout is $3.49 per can or $1.75 per serve
  • Sprouted Rye bread is 32c per serve
  • Two avocados were $1.98 but we shared one, or 50c per serve
  • Add 30c for butter.

A good sandwich for $2.87 per serve.

Dinner

Sticking with the ‘fishy Friday’ theme tonight was a return to the Baked Cod with Beans and Olives recipe.

  • The beans were $1.00 per can or 50c per serve
  • The cod fillets were six for $12.99 or $2.17 per serve
  • The jalapeño was five cents, or 3c per serve
  • The olives come in a $4.49 jar, and we used half, or $1.25 per serve
  • The lemons were $1.78 or 89c per serve
  • Add 30c per serve for seasoning and oil
  • Black rice adds 44c per serve.

Largely because of the olives and lemon, this gets Foodie Greg’s approval because it doesn’t taste strongly of fish. A decent meal for $5.14 per serve. The baked/roasted lemon was particularly good as it still retained it’s citrus freshness but had become quite sweet from the roasting.

Jan 17: Cauliflower Cheddar Soup; Rib Eye with Stir Fry Bok Choy with Mushrooms

Lunch

For lunch we had a bowl of the remaining Cauliflower Cheddar Soup for $2.27 per serve plus the roll, or $2.90 per serve.

Dinner

Thursday night is traditionally our “meat” night where we have a steak or pork chop. Tonight we had a pack of rib eye from Keller Crafted, which we served with stir fry Bok Choy and Mushrooms. Both the steak and stir fry were cooked in our new high tech wok on the induction cooktop.

  • At 10 oz the rib eye is a little smaller than previously (12 oz) but $8.10 per serve
  • The mushrooms were $2.99 or $1.50 per serve
  • The bok choy was $1.07 or 54c per serve
  • Add 40c per serve for seasonings and saucing.

Because it is dry aged, and cooked perfectly for us, the steak had great flavor and the stir fry was a good balance for $10.54 per serve

Jan 16: Bahn Mi; Ham and Spinach Crustless Quiche

Lunch

Since Foodie Greg was shopping nearby we had a Bahn Mi from our favorite local for $8.27 per serve with tax.

Dinner

We had defrosted a large portion of last year’s Baked Ham and chopped it into fine pieces, added some wilted spinach and eggs and 45 minutes later had a great crustless quiche.

  • The ham is 88c per serve
  • Spinach was $1.49 or 75c per serve
  • Five eggs are $2.50 or $1.25 per serve

An excellent ‘quiche’ for $2.88 per serve.