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.

Jan 15: Smoked Trout & Avocado; Stir Fried Beef with Oyster Sauce and Sugar Snap Peas

Lunch

Although the weather made toasted sandwiches appealing, we didn’t want a simple repeat of the last two days. Since we had an avocado ready to eat, we paired it with canned smoked tuna for a pair of darned good 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.

    • We both enjoyed the sandwiches for $2.87 per serve.

    Dinner

    As we had “meat for fajita” in the freezer and a new wok to try, so we returned to a favorite: Stir-Fried Beef With Snap Peas and Oyster Sauce with brown rice. We have some leftovers for sandwiches.

    • The ‘fajita’ beef cost $13.5 for a full pound of beef, or $5.40 per very generous serve
    • Snow peas add $1.00 per serve
    • The various sauce and marinade ingredients add $1.00 per serve
    • Brown rice is 33c per serve.

    The stir fry is a good weeknight meal, for $7.73, mostly because we get all our beef aged from Keller Crafted, which is definitely more expensive than conventionally sourced beef.

Jan 14: Turkey, Swiss & Apple Sandwiches; Cauliflower Cheddar Soup

Lunch

Yesterday’s sandwich was so good we repeated it, particularly since we still had half an apple!

  • 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

Our Meatless Monday choice this time was Cauliflower Cheddar Soup because it is definitely soup weather!

The soup makes six serves. We dropped the potatoes, which would have added body, so we compensated by using less stock. Served with a hot panini roll it was great.

  • The organic cauliflower was $3.23 or 54c per serve
  • The Old Crock cheddar was $5.45 or 91c per serve
  • Chicken broth is $1.99 per carton and we used 1.25 cartons, or 42c per serve
  • Add 20c per serve for onion, garlic, celery and carrots
  • Add 20c per serve for seasonings
  • The panini roll was 63c.

A really good soup for $2.27 per serve plus the roll, or $2.90 per serve.

Jan 13: Turkey, Swiss & Apple Sandwiches; Sushi and Sashimi

Lunch

Back in our own home and own kitchen we defaulted back to toasted sandwiches. Today’s combination added apple slices between the sliced Turkey breast and sliced Swiss, for a little crisp sweetness. It worked perfectly.

  • 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

The Foodies were in Azusa so that Foodie Philip could participate in a Showcase hosted by his vocal coach. Between rehearsal, video setup and the performance we walked up to Sushi Ara where we’ve eaten before.

We had a generous serve of sushi and sashimi for $22.70 with tax and tip.

Jan 12: King Island Beef Pie; Thai Vegetable Gyoza in Ginger Miso Broth (with Eggs)

Lunch

After a very early breakfast on the plane, we had a slightly early lunch of meat pies we had carried back from Australia. Starting as frozen, by our lunch time they were ready for a reheat in the oven. The pies were Au$3.00 (US$2.10) each, pretty tasty, and the perfect thing for a dark Winter day after three weeks of sunny Summer!

Dinner

As we were both still a little tired from the flight, we opted for our simple go-to meal of Vegetable Gyoza and Ginger Miso Broth. Foodie Philip had two eggs to add some protein, but Foodie Greg had just the gyoza and soup.

  • The Miso Ginger broth was $1.99 or $1.00 per serve
  • The gyoza were $3.99, or $2.00 per serve
  • Add 20c for seasonings.
  • A pastured egg is 50c.

A great tasting, simple and quick meal for $3.70 per serve.

Jan 11: Ham & Cheese Baguette; Lamb Casserole with Rice and Steamed Vegetables

Lunch

The Foodies were up before the summer sun to catch a train to Sydney and on to a flight home. Because of the flight we had a ham and cheese baguette at Sydney airport for Au$13.00 (US$9.10) each as a brunch.

Dinner

Shortly after taking off in the middle of the Australian day, we were served our evening meal on Los Angeles time. Both Foodies chose the Lamb Casserole, which was pretty good, accompanied by some quite boring white rice and the dullest steamed vegetables possible. Savored with the lamb it wasn’t too bad, particularly for airline food served in the sky. The meal was included in the flight.