The semiSerious Foodies

Lunch

Since we had some of the Apple Bacon Slaw left over, we finished baking some panini rolls and stuffed them with sliced turkey breast and the remaining Apple Bacon Slaw.

• The panini roll is 63c per serve
• The turkey breast is $2.99 for 8 oz and two went on the sandwich, or 76c per serve
• The salad was $1.49 per serve.

A pretty decent roll for $2.88 per serve

Dinner

Since the weather was taking a cold turn, our attention turned to our favorite chili: Bacon and Black bean! We will get four serves from this batch.

• The ground beef was $10.34 or $2.59 per serve
• The beans are $1.00 per can and we used two, or 50c per serve
• Canned tomatoes were $1.29 or 32c per serve
• Tomato paste was 79c or 20c per serve
• Bacon is $4.99 for the pack and we used 40%, or 50c per serve
• Add 30c per serve for seasoning
• The avocado was four for $2.99 and we shared one, or 38c per serve
• The labne adds 20c per serve
• The cheddar is $3.99 a block and we used 1/2 or $1.25 per serve.

Definitely a warming and filling chili for $4.99 per serve.

Lunch

For lunch we finished cooking par baked panini rolls and stuffed them with Trader Joe’s Egg Salad and some 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 $1.96 and we shared about ¼ or 25c per serve.

We enjoyed this roll a lot for $1.80 per serve.

Dinner

A simple meal featuring some Trader Joe’s Bavarian Bratwurst and an Apple Bacon Slaw, this time with radicchio instead of cabbage. We will get four serves from the salad.

• The bratwurst are $3.49 for the pack, or $1.75 per serve
• Bacon was $4.99 and we used four of 10 slices, or 50c per serve
• The radicchio was $1.76 or 44c per serve
• The Envy apple was $1.38 or 35c per serve
• Add 20c for apple cider vinegar and seasoning.

A simple, but very enjoyable meal for $3.24 per serve.

Lunch

At lunch we returned to a favorite sandwich: Turkey Breast and Swiss with apple sandwiched between.

• 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 decent toasted sandwich for $1.72 per serve.

Dinner

In keeping with our trend toward a meatless meal on Monday evenings, we tried a new recipe: Stir Fried Farro with Garlicky Kale and Poached Egg. It was also our first time with farro, which is an ancient grain that’s coming back to popularity. We used Trader Joe’s 10 minute farro.

The farro was a success as was the garlic, but we found the stir fried kale to be less successful. The texture was quite unpleasant.

• The farro was $1.79 for the pack, but we shared ⅓ or 30c per serve
• Organic Kale was $1.99 or $1.00 per serve
• Garlic, seasoning and hot sauce add 30c per serve
• A pastured egg is 50c and we used three, or 75c per serve (average).

It wasn’t a bad meal for $2.35 per serve, but when we repeat it we will use another green.

Lunch

For lunch we finished the Popeye’s Fried Chicken, which we served with some Cuban style black beans.

• A new special means that a drumstick and thigh are $2.69 per serve
• The Cuban style black beans were 99c or 50c per serve.

A decent lunch for $3.19 per serve.

Dinner

Tonight we tried a new recipe for pork shoulder: Soy braised Pork Shoulder using a should from our November meat box. We paired it with some dry fried beans (no oil or butter) in our new wok and brown rice.

• The pork shoulder is $8.25, or $4.12 per serve
• Wine adds 30c per serve
• Sugar adds 20c per serve
• Add 50c per serve for ginger, garlic and seasonings
• Watercress is $1.99 but we shared ¼ or 25c per serve
• The green beans $2.99 for the pack and we shared half, or 50c per serve
• Brown rice adds 33c per serve.

The braised pork shoulder had an enormous depth of flavor, which could be a little overwhelming by itself, but with the brown rice it was in balance. The beans were a great success. Overall, an excellent meal for $5.70 per serve.

Lunch

For lunch we divided the final serve of the meatloaf and sandwiched it with some sun dried tomato spread and a slice of Swiss before toasting to perfection.

• Sprouted rye bread is 32c per serve
• The meatloaf is $7.24 per serve and we shared one, or $3.62 per sandwich
• Swiss slices are 12 for $3.99 or 34c per serve
• Add 50c for butter and sun dried tomato spread.

A pretty tasty sandwich for $4.78 per serve.

Dinner

A simple Saturday night meal using the remain chicken legs from last Sunday’s chicken, and serving with the remaining spinach and pomegranate topped with almonds.

• The chicken is $1.50 per serve
• The spinach was $1.99 and we shared half, or 50c per serve
• The pomegranate is bonus as the cost has been absorbed in previous meals
• Marcona almonds cost $5.99 for the pack and we shared half, or $1.50 per serve
• Add 30c for oil and balsamic vinegar.

A simple meal, but elevated by the pomegranate into something more exciting, for $3.80 per serve.

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

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.

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.

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.