For variety we purchased a large supermarket chicken.
The flatbread is 50c per serve
The roast chicken is $9.99 for the bird, which works out at 63c per serve
We picked up a bacon and blue cheese salad kit from the supermarket for $3.99 or $1.00 per serve.
Lunch today cost $2.13 per serve.
Another new recipe: Crispy Spiced Lamb & Lentils with Tomato Cucumber Salsa and a Tzatziki and Feta Dressing, served in a lettuce cup. The lamb recipe came from the linked page, but the salsa and dressing were created by Foodie Greg.
The lamb was $5.99 or $1.50 per serve
The Madras Lentils were $3.99 for the pack or $1.00 per serve
Add 30c for spices and oil
A Persian cucumber is $1.03 or 51c per serve
Tomatoes were $1.13 or 28c per serve
The feta in brine was $6.50 and 1/4 went into dinner, or 41c per serve
The “yoghurt & cucumber” dip (tzatziki) is $4.99 but we used only two tablespoons, or 31c per serve
The roots-on lettuce cost $3.49 but we used only a fraction of the head, or 10c per serve.
We felt that the lamb mix needed more spice, but otherwise this is a great combination. A little messy to eat. Dinner tonight cost $4.11 per serve.
We were meeting up with a friend from out of town, and Gordon Biersch is a good choice, as we needed to be in Burbank later in the day. It was gourmet burgers all round and our friend picked up the check.
An intriguing and new recipe for us: Dutch Mustard Soup, or when we order it in September during IBC, Mosterdsoep! Foodie Greg prepared it ahead of time, so it was a simple reheat, add some bacon and finish off baking the bread to have a meal on the table, as we expected to finish the day late.
Which is what we did. Like a creamy, mustard version of French onion soup, this recipe is outstanding. The lardons of bacon on top give it a meaty flavor and texture, without dominating the dish. The onion and leek added sweetness, offset by the sharpness of the mustard, with the sour cream (in our version) moderating the flavors.
Bacon ends and pieces cost $3.99 or 50c per serve
Yellow onions were $2.79 for 2 lb, or 23c per serve
The leek was $1.38 or 35c per serve
Add 10c for butter
Garlic adds 5c per serve
Sour cream adds 50c per serve
Mustard adds 25c per serve
Add 20c for the remaining seasoning
The par baked roll was $3.99 or $1.00 per serve.
Dinner tonight was easy to prepare, delicious and only $3.18 with the bread!
The fully cooked sliced gyro/yeros meat is $3.99 per 10oz pack. There are really four serves, so each serve is very slightly cheaper than the chicken, at $1.00 per serve.
The flatbread is 50c per serve
Hummus is $3.99 per container and we used about 1/6 or 33c per serve
We served 1/4 of the tabouli salad or 67c per serve.
Lunch today cost $2.50.
We still had half the shredded beef ragu left and decided to serve with mashed potato. Then Foodie Greg saw some chopped butternut squash and his mind went back to ‘yellow mash’ – the name his mother used for squash and potato mixed, in order to get him to eat squash or pumpkin!
We elevated the mash by using sour cream, pecorino and spring onion, and it was really tasty and a perfect companion to the ragu. It makes at least four serves, so we have two for bubble and squeak later.
Beef chuck steak cost $6.93 or $1.73 per serve
The sweet onion was 46c or 12c per serve
Sliced crimini mushroom – a bit more than the recipe called for – cost $2.29 or 58c per serve
Organic baby carrots were $1.69 for the pack, of which we used 1/4, or 11c per serve
Beef broth is $1.99 for 2 pints, or 13c per serve
Crushed canned tomatoes with no added salt were $1.49 or 38c per serve
Add 30c for thyme and other seasonings
The squash cost $1.99 or 50c per serve
Russet potatoes weer $1.49 but we used 2/5 or 15c per serve
Sour cream is $2.99 for a tub, and we used 1/3 or 25c per serve
Spring onion adds 15c per serve
Snow peas were $2.99 but we used only half a container, or 75c per serve.
The mash was a much better accompaniment to the ragu, while the blanched sugar snap peas added crunch, all for just $5.15 per serve.
Finish a par-baked panini roll and the stuff it with home made pulled pork and top with pickled onion!
Par-baked roll is 55c
A serve of pulled pork is $3.89 or $1.95 per serve
Pickled onion or bread and butter pickles adds 20c per serve.
Lunch today was tasty and cost $2.70 per serve.
It’s been a long time since we’ve had Jambalaya – either at home or out – and this recipe avoids the “stuck to the bottom” problem a lot of jambalaya suffers from, by cooking in the oven.
We dropped the chicken, but used a chicken andouille sausage and fresh shrimp, which is added fresh for each meal. It turned out well.
We made a half batch, which makes four serves
1 lb of shrimp is $6.99, but we only used half, or $1.75 per serve
Instead of andouille sausage, we used an Applegate Farm sausage from Whole Foods for $8.99 or $1.13 per serve
Canned fire roasted tomatoes cost $1.69 or 43c per serve
Bell pepper was $1.00 or 25c per serve
Scallions, onion, garlic and herbs adds 35c per serve
Tomato paste adds 12c per serve
Rice adds 35c per serve.
A satisfying, if a little hot in this iteration, meal with perfectly cooked shrimp, which was achieved by waiting until the meal was ready, then adding the peeled shrimp to the top and back in the over for 5 minutes. Not bad for $4.38 per serve.