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Lunch

We created a Reuben from our remaining sous vide Corned Brisket.

• Dave’s Killer Rye Bread is 76c per serve
• The Corned Beef is $3.35 for a half serve
• Havarti is 36c per serve
• Sauerkraut adds 36c per serve
• Add 50c for Sour Cream and Cocktail Sauce for the Russian Dressing
• Add 40c for Coleslaw Mix and Dressing.

A very tasty sandwich for $5.63 per serve.

Dinner

Fortunately a warm evening meant we could grill and eat outside.

• Sockeye Smoked Salmon pieces were $5.49 or $2.75 per serve
• The Pizza Dough was $1.49, or 75c per serve
• We used semi-dried Cherry Tomatoes for 60c per serve
• About two ounces of Neufchatel went on each Pizza, or 25c per serve
• Preserved Lemon adds 5c per serve
• Pickled Beets adds 15c per serve.

There was some slight over-carbonization at the edges but otherwise, a very good meal for $4.55 per serve.

Lunch

Other than the wind, today would have been a perfect day for a Ham Salad Sandwich, but we did one anyway on Toasted Bread.

• Dave’s Killer Bread is 74c per serve
• Breakfast Ham is 60c per serve
• Add 40c for Salad ingredients.

Toasting the Bread adds texture to the sandwich, which is another of our favorites for $1.74 per serve.

Dinner

Foodie Greg had procured some Bone-in Pork Loin Chops, which we sous vide to perfect temperature, then rendered out Pork Fat that we used to sear the Chops. We served with a Waldorf Salad.

• The Pork Loin Chops were $5.94 per serve
• Two sticks of Celery add 10c per serve
• Apple adds 34c per serve
• Pecans add 48c per serve
• Add 30c for Dressing ingredients.

A simple meal, but from very high quality ingredients, and a very tasty one for $7.16 per serve.

Lunch

Our lunch was our favorite Chorizo, Bell Pepper and Gouda Toasted Sandwich.

• The Dave’s Killer Bread is 74c per serve
• Gouda is 34c per serve
• The Chorizo was $4.72 and we used half, or $1.18 per serve
• Fire Roasted Peppers cost $1.99 and we used half, or 50c per serve.

It’s an excellent sandwich for $2.76 per serve.

Dinner

Foodie Greg found some Irish Bangers (Sausages) and decided our St Patrick’s Day meal would be Irish Bangers with a Cabbage Mashed Potato and Onion Gravy. After frying the Bangers we used the same pan for the Onion Gravy, so we reheated the Sausages in the Gravy.

• Irish Bangers were $3.69 or $1.85 per serve
• Mashed Potato was $3.50 and we shared half, or 87c per serve
• Add 50c per serve for Cabbage
• Onions and Flour add 30c per serve
• Beef Bone Broth adds $1.00 per serve.

The Onion Gravy and Mashed Potato were tasty, but the Irish Bangers were terrible. They lacked texture or any type of meaty taste. We won’t be buying them again. Dinner was $4.52 per serve.

Lunch

We used the last of the Cuban Style Roast Pork in a Ciabatta Roll with Coleslaw and Mojo Sauce.

• The Ciabatta Roll is 58c
• The Cuban Pork is $4.84 per serve and we shared one serve, or $2.42 per serve
• Add 40c for Coleslaw Mix and Dressing
• Mojo Sauce has already been included.

A very tasty sandwich for $3.40 per serve.

Dinner

The Thai Grapefruit Salad with Shrimp is a new recipe for us, made more exciting because we used a Ruby Grapefruit off our tree.

• One pound of shrimp is $10.99,  or and we used half $2.75 per serve.
• The Grapefruit was free from our garden
• Mint came from our garden
• Add 30c for Cucumber
• Add 32c for Bell Pepper
• Add 40c to cover Shallot and Dressing Ingredients.

The Grapefruit Salad is a fresh, clean accompaniment to the sous vide Shrimp and a pretty good meal for $3.77 per serve.

Today’s lunch was a return to our Shin Ramen with Coleslaw for $1.63 per serve.

Dinner

Because we had some very good Corned Beef Brisket we dismissed any attempt at a Meatless Monday and went for a Reuben on Marbled Rye, served with Coleslaw.

• Dave’s Killer Rye Bread is 76c per serve
• The Corned Beef is $3.35 for a half serve
• Gouda (should have been Swiss) is 34c per serve
• Sauerkraut adds 36c per serve
• Add 50c for Sour Cream and Cocktail Sauce for the Russian Dressing
• Add 40c for Coleslaw Mix and Dressing.

The sandwich turned out particularly well for $5.61 per serve.

Lunch

We often turn to “Baked Beans on Toast” on a Sunday with today’s variation being on Italian Bread, topped with Melted Gouda.

• The Italian Bread is 38c per serve
• Gouda is 34c per serve
• The Giant Baked Beans are $1.99 or $1.00 per serve
• The Speck was $3.99, or $2.00 per serve
• Garlic Spread adds 40c per serve.

Another very tasty open faced sandwich for $4.17 per serve.

Dinner

For Foodie Greg’s birthday we have traditionally done a pressure cooked Corned Beef Top Round, with Boiled Cabbage and Potato, but this year we decided to experiment with a very long (48hour) souse video cook of a Corned Beef Brisket.

• The Brisket was $26.78 or $6.70 per serve
• The Cabbage was $1.49 and we used half, or 40c per serve
• The Carrots were $1.80 or 90c per serve
• Half and Half was $3.99 and we used half or $1.00 per serve
• Add 20c for Onion and Seasoning
• Add 50c for Butter and Seasoning for the Cabbage.

The Brisket had transformed into something much more tender than it started, while retaining all the flavor. The Brisket from Whole Foods was not too salty, although it did have All Spice in the pickling spices, which was a little odd. Searing and rendering the fat gave a nice crust to the fat side. The Roast Cabbage Steak benefited from the caramelization. Overall, a very good experiment that we greatly enjoyed for $10.60 per serve.

Lunch

With cold Popeye’s Chicken on hand, we took it, and some home-made Coleslaw down to our picnic table for $5.25 per serve.

Dinner

• The Lamb was $21.01 or 2.10 per serve
• Mint was free
• Add 15c per serve for unfiltered Pomegranate juice
• Add 30c for Onion and seasoning
• The Lettuce was $1.49 and we used half, or 38c each
• Cucumber was $2.69 and we used half, or 68c per serve
• Add 15c for Dressing ingredients
• Add 20c for Preserved Lemon
• Add 40c for Cherry Tomatoes
• The Pine Nuts was $2.69 and we used half, or 68c per serve
• Add 46c for Hummus.

Our second serve of the excellent Shredded Lamb and it was still as tasty as we remember. An excellent meal for $5.50 per serve.

Lunch

A trip to a nursery had us near Popeyes in Moorepark, so we picked up some Popeye’s Fried Chicken, with a side of Red Beans and Rice.

The total of $24.68 with tax, included 12 pieces and a Large Red Beans and rice.

• We split the $5.26 of the Red Beans and Rice at this meal for $2.63 per serve
• We will get four serves from the chicken at $4.85 per serve.

A nice change for $7.48 per serve.

Dinner

We used a little less Ahi Tuna for our Ahi Tuna Tataki Rice Bowl.

• The Tuna was $7.19 and we used about ⅔, or $2.40 per serve
• Black Rice adds 34c per serve
• The Avocado was 79c or 40c per serve
• Add 20c for ¼ Cucumber per serve
• Add 40c for Coleslaw Mix and Dressing Ingredients.

The resizing of the Tuna serve was perfect, making a very tasty and enjoyable meal for $3.74 per serve.

Lunch

We heated a Ciabatta Roll and some of the remaining Cuban Pork, and added some Coleslaw.

• The Ciabatta Roll is 58c per serve
• The Cuban Pork is $4.84 per serve and we shared one serve, or $2.42 per serve
• Add 40c for Coleslaw Mix and Dressing.

Another very tasty sandwich for $3.40 per serve.

Dinner

We served up some more of the Hayashi Rice Beef mix on Egg Noodles.

• The Hayashi Rice is $2.42 per serve
• The Egg Noodles were $2.79 and we used half, or 70c per serve.

The Hayashi Rice Beef bought the deep rich flavor to the dish, while the Egg Noodles made a perfect counterfoil. A very enjoyable meal for $3.12 per serve.