Jun 6: Popeye’s Fried Chicken & Edamame Quinoa Salad; Vegetable Gyoza in Ginger Miso Broth

Lunch

We reheated the remaining Popeye’s chicken and served it with a supermarket salad kit. It was the most Californian of salads: edamame and quinoa!

  • The 10 piece pack is $15.31 with tax and we served two pieces each, or $3.06 per serve
  • The salad kit was $5.67 or $2.84 per serve.

Lunch today cost $5.90 per serve.

Dinner

It was time for an easy, mid week meal, so we decided on our got0 easy meal: Vegetable Gyoza in a Ginger Miso Broth with a poached egg.

  • 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.

As always, a good meal, on the table quickly, for $3.70 per serve.

Jun 5: Smoked Salmon & Avocado Sandwiches; Boneless Pork Chop with Chinese-Style Bok Choy with Mushroom Sauce

Lunch

Putting smoked salmon and avocado together on a toasted sandwich seemed like a good idea. It should be at least okay, we thought. Well, it was okay, but the less expensive smoked trout would have worked better.

We’ll keep smoked salmon for Cobb Salad!

  • The smoked salmon was $6.99 or $3.50 per serve
  • The avocados are $2.69 for five and we shared one, or 30c per serve
  • Sprouted Rye bread is 32c per serve
  • Add 20c for butter.

As we said, an okay sandwich, which should have been better for $4.32 per serve.

Dinner

Because of NAB and our Australia trip, the meat is building up in our freezer ahead of the next delivery this week, so we’re “forced” to eat our way through it. Tonight we defrosted and light pan fried some boneless pork chops. That was paired with Chinese-Style Bok Choy with Mushroom Sauce as the side.

  • The pork chops were $10.94 or $5.47 per serve
  • Bok Choy was $1.50 or 38c per serve
  • We doubled up on mushrooms with oyster mushrooms for $2.79 and shiitake for $1.99 (on run out), or $2.39 per serve
  • Add 45c per serve for other ingredients.

The pork chops were perfectly pan fried and still very slightly pink inside while the bok choy and mushroom definitely had that familiar “Chinese” flavor. A good meal for $8.69 per serve.

Jun 4: Popeye’s Chicken; Black Bean and Avocado Tostadas

Lunch

As Foodie Philip was traveling that way heading for lunch, he stopped and picked up Popeyes Fried Chicken for lunch, along with a large red beans and rice.

  • The 10 piece pack is $15.31 with tax and we served two pieces each, or $3.06 per serve
  • The beans and rice are $4.37 with tax and we shared it, or $2.19 per serve.

Today’s chicken was fresh and hot out of the frier and very enjoyable for $5.25 per serve.

Dinner

After such a meat heavy lunch we opted for tostadas with refried black bean, avocado, lime pickled onion and topped with micro-greens (the fancy new name for sprouts).

  • The tostadas are 22 for $2.29 or 21c per serve
  • Half a can of refried beans, shared across four tostadas are 26c per serve
  • The avocados are $2.69 for five and we shared one, or 30c per serve
  • Add 20c for a dusting of cotija cheese and the pickled onion.

We felt the best part of tonight’s meal was the bean and pickled onion combination, but overall it lacked some zing! Not bad for 97c per serve, though.

 

Jun 3: Pastrami & Tabouli, Heirloom Tomato & Mayo; Watermelon Salad

Lunch

We shared two sandwiches: pastrami and tabouli on one, heirloom tomato and may on the other.

  • The pastrami was $12.73 for .98 lb and we used 2 oz, or 82c per serve
  • Sprouted Rye bread is 32c per serve
  • The Tabouli is $2.69 and we put about 2 oz on the sandwich, or 33c per serve
  • Two heirloom tomatoes were $3.47 and we used 1/2 of one, or 87c per serve
  • Add 25c per serve for mayo
  • Add 40c for garlic spread.

Today’s sandwiches were both good for $2.99 per serve, although we agree the tomato and mayo was our favorite.

Dinner

The hot weather returned today so we returned to a favorite salad – Nigel Lawson’s watermelon, feta and black olive salad and eating outside on the North Terrace

  • The watermelon was $3.95, or $1.98 per serve
  • The feta is $6.49 for 10.5 oz and we shared 3/4 or $2.43 per serve
  • Pitted olives come in $2.99 jars and one quarter was used, or 25c per serve
  • The red onion is 52c or 17c per serve (there is left over onion)
  • Mint came from our garden
  • Limes were $1.95 or 98c per serve
  • Olive oil and seasonings add another 20c per serve.

Tonight’s meal was as delicious as it always is for $6.01 per serve.

Jun 2: Scrambled Eggs; Roast Chicken Leg with Heirloom Tomato and Burrata Salad

Lunch

For lunch we had scrambled eggs with moon touched tomatoes (semi dried) on “fry” toast, done in the panini press. It was all pretty good.

  • Two eggs are $1.00 per serve
  • Tomatoes  add 40c per serve
  • The bread is 16c per serve
  • Add 25c for butter.

Lunch today was tasty for $1.81 per serve with perfect scrambled eggs and a hint of acid from the tomatoes.

Dinner

It was time to finish a few things so we paired the cold chicken legs remaining from the supermarket chicken, with heirloom tomatoes and burrata cheese as the salad.

The salad was great, with a good balance of creaminess and acid.

  • The chicken is $5.99 or $1.50 per serve
  • Two heirloom tomatoes were $3.47 and we used 1/2 of one, or 87c per serve
  • The burrata was $4.99 for four and we used only one each, or $1.25 per serve.
  • Add 30c for dressing and balsamic drizzle.

A pretty good meal for $3.92 per serve.

Jun 1: Roast Chicken, Tabouli & Garlic Spread Toasted; Penang Chicken Curry with Brown Rice

Lunch

Today we made two identical toasted sandwiches with garlic spread, tabouli and the other chicken breast.

  • The chicken breast is 75c per serve
  • Sprouted rye bread is 32c per serve
  • The Tabouli is $2.69 and we put about 2 oz on each sandwich, or 67c per serve
  • Add 40c for garlic spread.

As far as toasted sandwiches go, this one was kind of dull for $2.14 per serve

Dinner

For dinner we served the other two serves of Penang Curry with brown rice.

  • The curry paste was $2.29 for the can, or 56c per serve
  • The ground pork, from our meat delivery, was $8.42 or $2.10 per serve
  • The kabocha squash was $4.36 and we used half in the curry, or 55c per serve
  • Coconut milk was $1.89 or 47c per serve
  • Add 20c per serve for other ingredients
  • Brown rice adds 33c per serve.

Again, a decent – but not exciting – curry for $4.21 per serve.

May 2018 Summary and Observations

While May would normally be a quiet month, this year the Foodies travelled to Australia for the weeks around Mother’s Day. Traveling and staying with Family is a mix of “free” meals, some home prepared, and a little more eating out than at home. There were also two travel days where food was included in the air fare, which is hardly free, but hard to account for!

The averages for this month:

  • Lunch prepared at home $2.47 ($1.62 in April)
  • Lunch eaten or purchased outside the home: $8.10 ($8.36)
  • Dinner eaten at home: $5.60 ($6.63)
  • Dinner eaten out: $14.82  ($18.35)

While lunches prepared at home returned to a more typical level, our evening meals at home are somewhat lower, largely because we were buying ingredients in Australian dollars, but paying for them with US dollars, thus effectively reducing the price of supermarket items, and eating out, by 25%. Several meals out were similarly “reduced.”

Our most expensive meal was in Sydney on the last night of our trip, at an Oxford St cafe at $28.13 per serve (and that’s after the currency conversion)  Our most expensive at home meal was NY Strip Steak, with Cauliflower Gnocchi in Blue Cheese sauce at $13.42 per serve.

Lunches at home cost 30% of the cost of eating food prepared outside the home (a higher percentage because Australian lunches outside the home take that average down), while dinners at home cost 38% the average of dinner out this month.

Had we purchased every lunch and prepared none it would have cost us $251.10 per person in April. We actually spent $32.06 for lunches at home plus $105.28 for lunches purchased or eaten out:  $137.36 in total.

Had we purchased every evening meal out and prepared none at home, it would have cost us $459.42. We actually spent $112.06 for dinners at home and $88.94 for dinners out: $201.00 in total.

We saved $372.16 by preparing and eating most meals at home, plus we have better control over what we eat.

Over the month we prepared 18 different recipes for evening meals.

May 31: Meat Pies; Pork Chop with Apple Endive Salad

Lunch

As we were still climbing out of an unseasonably gloomy period our days have not been warm, so heating up some Trader Joe’s meat pies for lunch not only gave us a hot lunch, but contributed to warming the room as well.

Foodie Philip had the Steak and Stout while Greg had the Balti Chicken. Each pie is $3.25.

Dinner

We didn’t grill this Thursday night because the deck is being refurbished for summer, but we enjoyed pan seared pork chops with an apple endive salad.

  • The Keller Crafted pork chops were $11.39 or $5.70 per serve
  • The Envy apple was 86c or 23c per serve
  • The endive was $2.27 or $1.14 per serve
  • Add 20c for dressing ingredients
  • Add 40c for nuts.

An excellent pork chop with a salad that perfectly pairs the sweet crispness of the apple with the bitter endive. A great meal for $7.67 per serve.

May 30: Roast Chicken, Heirloom Tomato & Mayo on Fresh Baguette; Penang Pork Curry with Baguette

Lunch

Before lunch we were shopping at Jon’s supermarket and picked up a fresh (still warm) baguette, fresh roast chicken and a couple of heirloom tomatoes, so that’s exactly what we had for lunch!

  • The chicken was only $5.99 and we shared one breast, or 75c per serve
  • The baguette was $2.79 and we had 1/4 each, or 70c per serve
  • Two heirloom tomatoes were $3.47 and we used 1/2 of one, or 87c per serve
  • Add 25c per serve for mayo.

When all the ingredients are first rate, the result of even a simple meal is very good. This one was great for $2.57 per serve.

Dinner

After the success with the Massaman curry paste, we ordered a variety pack of four flavors (including one Massaman), which arrived this afternoon so we decided to deploy the Penang curry with some ground pork and roast kabocha squash. The recipe made four serves.

Expecting the curry to be thin like a Massaman we kept some baguette for dipping!

  • The curry paste was $2.29 for the can, or 56c per serve
  • The ground pork, from our meat delivery, was $8.42 or $2.10 per serve
  • The kabocha squash was $4.36 and we used half in the curry, or 55c per serve
  • Coconut milk was $1.89 or 47c per serve
  • Add 20c per serve for other ingredients
  • Add 70c for the baguette.

A decent curry for $4.58 per serve. Perhaps we went a little too untraditional and didn’t do the Penang justice, but our curry preference remains Massaman!

May 29: Baked Beans & Swiss with Garlic Spread; Stir Fry Beef with Snap Peas and Oyster Sauce

Lunch

We returned to the classic “baked beans and cheese” waffle, but with giant baked beans and Swiss cheese and a generous spread of the Garlic dip/spread we’ve been enjoying lately.

The garlic dip provided just the spicy edge this sandwich needs to elevate it.

  • Two slices of bread are 32c per serve
  • Trader Joes Giant Baked Beans in Tomato Sauce cost $1.99 or $1.00 per serve
  • Swiss slices are 12 for $3.99 or 17c per serve
  • Add 45c for butter and garlic dip.

This was a great sandwich for $1.94 per serve.

Dinner

As we still had “meat for fajita” in the freezer we returned to a favorite: Stir-Fried Beef With Snap Peas and Oyster Sauce with brown rice.

  • The ‘fajita’ beef cost $14.41 for a full pound of beef, or $7.21 per very generous serve
  • Snow peas add $1.00 per serve
  • Bok Choy added 46c 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 $10.00, mostly because we get all our beef aged from Prather Ranch, which is definitely more expensive than conventionally sourced beef.