We still had an avocado that needed using, so we opened a can of Smoked Trout and toasted the sandwiches.
- The Avocado was $1.50 or 75c per serve
- Rye bread is 32c per serve
- The smoked trout is $3.49 per can or $1.75 per serve
- Add 30c for butter.
Perhaps not to everyone’s taste, but we enjoyed it a lot, for $3.12 per serve.
Tonight was our monthly user group meeting that ends with pizza fort $10.00 per serve.
Wholemeal wraps are back, so we fried some bacon, sliced the Kumato and spread on the Watercress for a really good wrap.
- The wraps were $3.99 for six, or 67c per serve
- Bacon was $4.99 for 16 slices and we had two each, or 63c per serve
- Five kumato were $3.49 and we shared one or 35c per serve
- Add 25c for Watercress
- Add 20c for garlic spread.
A good lunch for $2.10 per serve.
Tonight we returned to the Vietnamese Caramelized Pork Bowls. We will get four serves from the pork, and two from the salad.
- The ground pork was $8.35 and we’ll get four serves from that, or $2.09 per serve
- Add 40c for ginger, onion, garlic and chili, etc
- Add 10c for grated carrot
- The Nappa cabbage was $2.39 but we used half, or 60c per serve.
It’s probably better with bean sprouts, but tonight’s version was still very good for $3.19 per serve.
Today two toasted sandwiches: Thai style Tuna, which turned out to be not as good as the Sweet & Spicy Tuna we normally get, with Avocado, and a Roast Turkey Breast and Avocado. No cheese in today’s sandwiches!
- The Rye bread is 32c per serve
- The Thai style Tuna is $1.00 per serve
- The turkey is $3.49 and we shared ⅓ or 58c per serve
- The Avocado was $1.50 or 75c per serve
- Add 30c for butter.
Both decent sandwiches for $2.95 per serve.
Foodie Greg has been looking for a reason to test a Tempeh recipe for a while and decided on Peanutty Noodles with Temeh Crumbles. Although nominally for four, we finished most of the recipe.
- The peanut butter was $1.99 and we used about 1/2, or 50c a serve
- The three grain Tempeh was $1.99 or $1.00 per serve
- Soba noodles add 40c per serve
- Add 50c for oil and seasoning.
While the peanut sauce had a different flavor profile than the one we enjoy with steak or eggplant, it was still very tasty but without the funkiness that Fish Sauce brings. The Tempeh had a good nutty flavor and a texture that added a meaty toothiness to the dish, which went well with the peanut sauces. A good dish for $2.40 per serve.
Because it’s Sunday we took a little more time with lunch and had Trader Joe’s Giant Baked Beans, Spinach and Feta Sausages and a Fried Egg.
- An egg per serve costs 51c
- The bread is 16c
- Add 10c for butter to cook the eggs
- The baked beans work out at $1.00 per serve
- The sausages were $5.00 for the pack or $2.50 per serve.
A hearty lunch for $4.27 per serve.
Tonight we tried Nigella Lawson’s Mustard Pork Chops although we didn’t pound our chops thin, but adjusted cook time to get a perfect medium rare. We substituted a Apple Cider Vinegar with sweetener instead of hard cider, which provided an enjoyable ‘tart’ edge to the mustard sauce
- The pork chops are $10.30 or $5.15 per serve
- The gnocchi was $2.69 or $1.35 per serve
- Add 30c for mustard
- Add 25c for cider vinegar
- Add 30c for heavy cream.
The gnocchi and mustardy cream sauce worked well together and paired with perfectly cooked pork it was a great meal for $7.35 per serve.
After the trip back from San Diego we picked up a Bahn Mi from our favorite local Vietnamese restaurant for $8.27 per serve with tax.
Having missed “Fishy Friday” yesterday, we substituted tonight with Trader Joe’s Japanese Style Fried Rice and some frozen shrimp that we stir-fried and placed on top of the fried rice.
- The Japanese Style Fried Rice was $2.95 or $1.48 per serve
- The shrimp were $7.99 but we shared half or $2.00 per serve.
A simple, but very tasty meal for $3.48 per serve. The Japanese Style Fried Rice was pretty good, but could use a little flavor boost.
The Foodies finally finished NAB by traveling to San Diego to return some gear used on the OWC Radio stand to our friend Cirina, who had a fresh baguette, an array of salamis, Brussel Sprout salad, and a cheesy past a salad, which we thoroughly enjoyed.
That evening Cirina cooked up a chuck roast in her Instapot and it was ready to pull apart in just over an hour. Potatoes were cooked separately for better flavor. Overall it was a very tasty and successful pot roast.
For lunch we had the remaining pieces of the Asparagus and Ham Frittata cold for $2.25 a serve.
Thursday night “Steak Night” tonight featured a grilled Rib Eye with Farro Tabbouleh.
- At 10 oz the rib eye is $8.10 per serve
- The farro was $1.79 for the pack, but we shared ⅓ or 10c per serve
- Tomatoes were $3.49 for five but we shared one, or 35c per serve
- Parsley was $1.89 for the bunch and we used half or 47c per serve
- Mint came from our garden.
The steak was perfectly cooked and the salad provided a very good complement for $9.02 per serve.
For lunch we, once again, finished the par baked panini roll and stuffed it with egg salad and watercress.
- The panini roll is 63c per serve
- The egg salad is $3.69 for 10 oz and we used 2 oz per serve, or 92c per serve
- The watercress cost $1.99 and we shared about 1/8 or 12c per serve.
We enjoyed this roll a lot for $1.67 per serve.
Another way to use ham is in an Asparagus and Ham Frittata! We precooked the asparagus in the panini press, mixed in a generous amount of finely diced ham and cooked.
We will get four serves.
- Six eggs are $3.06 or 77c per serve
- The ham is $1.02 per portion, or 51c per serve
- The asparagus was $2.59 but we used ⅔ tonight, or 87c per serve
- Add 10c for butter.
This turned out particularly well for just $2.25 per serve.
A mid-morning trip to Whole Foods provided an opportunity to pick up some spicy tuna rolls, and a black rice avocado and cucumber roll.
In total, the sushi was $17.98 or $8.99 per serve.
Tonight we tried a Beef Stir-Fry recipe from Whole Foods (pure co-incidence) that we used sliced top sirloin for the meat, and augmented it with carrots and the remaining box choy.
- The top sirloin was $4.05 per serve
- The bok choy was $1.10 and we used half, or 55c per serve
- Carrots were $1.99 but we only used half, or 50c per serve
- The bell pepper was $1.49 or 75c per serve
- Add 30c for seasoning.
This recipe was terribly bland. It is not a stir fry recipe at all, given that the meat stews in the liquid and the vegetables effectively steam. We added a little fish sauce after serving to bring some flavor to the dish. Disappointing for $6.15 per serve.
Since we have so much ham, we riffed on a Reuben by substituting ham for pastrami and mustard for Russian dressing.
- The ham $1.02 per serve and we shared a serve or 51c per serve
- Sprouted rye bread is 32c per serve
- Swiss slices are 12 for $3.99 or 34c per serve
- The Bubbies (natural) Sauerkraut is expensive at $6.99 or 22c per serve, but it is a very superior sauerkraut without the bad odor of most sauerkraut
- Add 40c for butter and mustard.
Ham makes a fine substitute for pastrami, although this is its own quite good flavor combination for $1.79 per serve.
For out “meatless Mondays” we are exploring meat substitutes like Trader Joe’s Chickenless Mandarin Chicken Morsels, which we served with an Asian style Stir Fried Bok Choy.
- The meatless morsels were $3.29 or $1.65 per serve
- The bok choy was $1.10 and we used half, or 28c per serve
- Add 30c for dressing ingredients.
We were not impressed with the Mandarin Chicken Morsels, not because if wasn’t real meat, but because the breading stuck and added no flavor, we won’t be buying them again. There are other meat alternatives to explore. Still this wasn’t a terrible meal for $2.23 per serve.