Greg put together a quick red beans dish to go with the left over Popeye’s chicken. The quick beans are much more vegetable focused and, because they’re a quick dish, there isn’t time for the beans to break down, so it’s not as thick.
The chicken is $4.00 per serve
The quick beans are around 98c per serve.
We took a pork shoulder chop from our Prather Ranch shipment and braised it in a cider vinegar based sauce, which reduces for a serving sauce (and loses the hard vinegar edge) during the 45 minute braise. After the braise the meat was very tender.
Long cooked broccoli takes the basic vegetable to a whole other level. We generally do a light cook on broccoli – either steam or microwave – so to think of a long slow cook is odd. Add some thinly sliced onion, and a sprinkling of feta cheese and an hour in the oven, and broccoli is transformed into something different.
The pork shoulder chop was 1.2 lbs for $11.06, which makes two very generous 9oz serves for $5.03 per serve
We used a cup – 8oz – of a 32 oz unfiltered cider vinegar which costs $4.47, or 56c per serve, although not all the sauce was served.
We used about the same amount of feta as last night, or 22c per serve
The broccoli was 63c or 32c per serve
Add 20c for the onion, garlic and seasoning per serve.
Dinner tonight cost $6.33 per serve. There were no leftovers.
Being a weekend lunch with time to prepare, foodie Greg decided on slow cooked scrambled eggs, with wild caught smoked salmon and a smear of cream cheese.
Slow cooking the scrambled eggs – with not dairy or water added – creates an entirely different experience. Eggs are creamy, and taste of yolk. It’s almost like the barely cooked yolk was held in suspension by the set whites. It took about half an hour to slowly bring the eggs to temperature.
The wild caught smoked salmon was $5.99 or $3.00 a serve
An English Muffin is 50c
Each egg is 50c or $1.00 per serve
Add 20c for the smear of cream cheese.
Today’s gourmet lunch cost $4.70 for a meal that would be well over $20 in a restaurant.
Time to use up some leftover ham! A simple dish of roasted cauliflower florets, with cubed ham and cheese sauce. The cheese sauce is interesting because it is simply water, sodium citrate and cheese. No white sauce involved.
The sodium citrate (available from Amazon) allows the cheese to be blended into the water without breaking. The cheese sauce is richer and more ‘cheesy’ than one made with a roux.
We shared about 1 lb of ham for 50c per serve
An entire 7oz block of cheese went in to the sauce or $3.00 a serve
The organic cauliflower was $3.22 or $1.61 per serve.
Dinner tonight hit all the right notes and cost $6.11 per serve.
Monday’s finds The semiSerious Foodies in different locations: Philip in Burbank eating In-and-Out while Greg has leftover Indian at home.
Averaging the two meals (there was only Baingan Bharta and rice with peas (peas pull0) left) gives an approximate cost of $4.15 each.
Tonight’s Slut’s Spaghetti is Nigella Lawson’s translation and interpretation of the classic pasta all puttanesca, or whore’s pasta. The name is thought to have come from ‘working girls’ who did not have time to shop or cook, throwing together a pasta dish from pantry items. How scandalous!
The recipe makes a generous four serves.
Anchovies are $1.59 a can, or 40c per serve
Garlic and seasonings add about 10c per serve
The pasta was $1.29 or 33c per serve
Canned tomatoes were $2.19 or 55c per serve
A jar of pitted olives is $2.99 but only half is used in the recipe or 38c per serve
In between trying to get some work done around the house, we had a side trip to Lowes, so on the way back we tried some local Indian takeout.
Generous serves of chicken tikka masala, Baingan Bharta, garlic naan and rice with peas (peas pull0).
With tax the total was $26.12, but we only finished the naan ($3.26) over two serves. The rest made up four serves for $5.71 a serve. Add half the naan to each serve, and lunch today cost $7.34 a serve.
This is a make-at-home version of Olive Garden’s “Zuppa Toscana.”
It’s a generous recipe making at least six serves. For the protein we used ground pork from our monthly Prather Ranch delivery. Greg also uses half chicken stock and half ‘half-n-half’ instead of the more dairy focused version in the recipe.
1lb Prather Ranch ground pork was $8.55 or $1.43 a serve
Chicken broth $1.99 or 33c per serve
Kale cost $1.99 for the bunch or 33c per serve
Tomatoes were $2.19 as weighed or 37c per serve
Half and half was $1.45 or 24c per serve
Roast garlic bread (five serves) was $2.50 or 50c per serve
Potatoes $2.40 or 40c per serve
Add 10c per serve for herbs and seasonings.
Tonight’s dinner cost $3.70 per serve. It’s an excellent soup and well worth the effort.
We returned to a lunch that we had a lot when Philip was trying to lose weight. Alton Brown claims it was instrumental in him losing weight (intentionally).
Our iteration featured Trader Joe’s Lightly Smoked Sardines, on an English Muffin with hass avocado. The slight smokiness makes the sardines a little more interesting.
The sardines cost $1.69 or 85c per serve
An English Muffin is 50c per serve
The avocado was 48c or 24c a serve.
Lunch today cost $1.59 per serve.
It was our night for our monthly get together with a friend, so we ate at Gordon Birsch again. Because we weren’t on camera, we ordered a burger again. The Gastro Pub burger is a great burger so we had it again this time.
The burger is $12.25 but with tax and tip about $15.80.
We were recording another Lunch with Philip and Greg so we ate out for the second day running. Today we recorded in Gordon Biesch and we both had the Beer Battered Fish and Chips. That’s their picture featured above.
Atlantic cod dipped in märzen batter and fried, with tartar sauce, apple cider slaw and salt & pepper fries
The batter was appropriately crispy, the fries (regular) are always good, and our coleslaw was served in another small bowl, preventing fries or batter from becoming soggy.
On the menu for $16.75 the reality is much closer to $22 with tax and tip. It’s a huge serve and, although we didn’t finish everything on the plate, we both felt over filled afterward.
One reason we chose the dish was because it’s not something we’d ever cook at home. Maintaining oil for frying, and safe conditions to fry in, is more effort than most fried food is worth. So, it’s an eat out/take out treat for us.
That stuffed-full-of-food feeling didn’t go away, despite burning up some energy at our new home. So we postponed the planned dinner until tomorrow night.
We ultimately had a ‘Quesadilla’ of flatbread, refried beans, salsa and cheddar. We last did this for lunch on Jan 20th where it cost $1.49 per serve.