Thursday, February 12, 2009
Week Three: Day Four
I woke up with the flu today.
Lunch -
Toast with butter
Dinner -
Kraft Mac and Cheese
Lunch -
Toast with butter
Dinner -
Kraft Mac and Cheese
Wednesday, February 11, 2009
Week Three: Day Three
Lunch -
Ham and Swiss Sandwich
Chips
Dill Pickle
Dinner -
Fried Pork with Lime Juice and Soy Sauce
Cucumber and Pineapple Salad
White Rice
The fried pork dish is more like a stew or goulash than anything else. Served over the rice, it was a hearty meal, and the salad was a great compliment.
Ham and Swiss Sandwich
Chips
Dill Pickle
Dinner -
Fried Pork with Lime Juice and Soy Sauce
Cucumber and Pineapple Salad
White Rice
The fried pork dish is more like a stew or goulash than anything else. Served over the rice, it was a hearty meal, and the salad was a great compliment.
Tuesday, February 10, 2009
Week Three: Day Two
Lunch -
Salami and Provolone Sandwich
Chips
Pickle
Dinner -
Chicken Gorky
White Rice
I found this recipe for Chicken Gorky five years ago and this was only my second time making it. I found out why I kept the recipe, as it is different and tastes great. It also doesn't involve a lot of work.
Salami and Provolone Sandwich
Chips
Pickle
Dinner -
Chicken Gorky
White Rice
I found this recipe for Chicken Gorky five years ago and this was only my second time making it. I found out why I kept the recipe, as it is different and tastes great. It also doesn't involve a lot of work.
Monday, February 09, 2009
Week Three: Day One
Lunch -
Ham and Swiss Sandwich
Dill Pickle
Chips
Dinner -
Soba Noodle Stirfry
Cream Cheese Wontons with homemade Duck Sauce
For the wontons, combine 12 oz. cream cheese, the juice of 1/2 lemon and 2 scallions, chopped. Place a small dollop of the mixture into the middle of a wonton wrapper. Moisten the edges of the wrapper with water and fold one corner over to another, forming a triangle and seal the edges (make sure that you push the air out and completely seal the edges, otherwise you'll have trouble while frying). Fold the bottom two corners of the triangle up to the top corner to make a nice little package. Repeat this process until the mixture is gone. Heat a frying pan with 1/2 inch of oil. Fry the wontons, a few at a time, for a few seconds on each side, until they are golden brown. Place the cooked wontons on a plate covered with a couple of paper towels.
While I was doing that, G, noticing that we didn't have any duck sauce, decided to make his own. His recipe will be posted here, once he gives it to me.
For the stirfry, start by bringing a pot of water to a boil and prepare the soba noodles as per the package's instructions. Heat a couple of tablespoons of vegetable oil in a frying pan or wok, and add two cloves of garlic, minced, and 1/2 cup of chopped onion (not red). After two minutes or so, when the onion is golden brown, add two chicken breasts, cut into bite size pieces, and some teriyaki sauce. After a few minutes, add some bite sized broccoli florets and red bell pepper (how much is to your taste). When the chicken is two minutes from being done, add small bite sized pieces of tofu to the pan, along with soy sauce, cinnamon and a bit of nutmeg, all to taste. Add some cashews to this and cook until chicken is done, all the way through. Mix together the stirfry and the noodles, and serve with grapfruit sections on the side.
Despite a moderate amount of prep, it's relatively quick, and it's filling. And I love cream cheese wontons!
Ham and Swiss Sandwich
Dill Pickle
Chips
Dinner -
Soba Noodle Stirfry
Cream Cheese Wontons with homemade Duck Sauce
For the wontons, combine 12 oz. cream cheese, the juice of 1/2 lemon and 2 scallions, chopped. Place a small dollop of the mixture into the middle of a wonton wrapper. Moisten the edges of the wrapper with water and fold one corner over to another, forming a triangle and seal the edges (make sure that you push the air out and completely seal the edges, otherwise you'll have trouble while frying). Fold the bottom two corners of the triangle up to the top corner to make a nice little package. Repeat this process until the mixture is gone. Heat a frying pan with 1/2 inch of oil. Fry the wontons, a few at a time, for a few seconds on each side, until they are golden brown. Place the cooked wontons on a plate covered with a couple of paper towels.
While I was doing that, G, noticing that we didn't have any duck sauce, decided to make his own. His recipe will be posted here, once he gives it to me.
For the stirfry, start by bringing a pot of water to a boil and prepare the soba noodles as per the package's instructions. Heat a couple of tablespoons of vegetable oil in a frying pan or wok, and add two cloves of garlic, minced, and 1/2 cup of chopped onion (not red). After two minutes or so, when the onion is golden brown, add two chicken breasts, cut into bite size pieces, and some teriyaki sauce. After a few minutes, add some bite sized broccoli florets and red bell pepper (how much is to your taste). When the chicken is two minutes from being done, add small bite sized pieces of tofu to the pan, along with soy sauce, cinnamon and a bit of nutmeg, all to taste. Add some cashews to this and cook until chicken is done, all the way through. Mix together the stirfry and the noodles, and serve with grapfruit sections on the side.
Despite a moderate amount of prep, it's relatively quick, and it's filling. And I love cream cheese wontons!
Sunday, February 08, 2009
Week Three: Grocery List
My order from Fresh Direct was:
0.54 lb Domestic Parmesan - (Grated) $5.26
0.53 lb Domestic Swiss Cheese, Sliced - (Thin Slices) $3.97
1 Land O'Lakes Salted Butter - (4 sticks) $4.89
1 Pillsbury Crescent Rolls - (8pc) $2.69
1 Tropicana Pure Premium Orange Juice with Calcium - No Pulp - (1/2 gallon) $3.69
0.23 lb Boar's Head Branded Deluxe Ham - (Standard) $2.30
0.26 lb Citterio Hard Salami - (Standard) $1.56
0.54 lb Provolone Cheese, Sliced - (Thick Slices) $3.77
2 Barilla Linguine - (16oz) $3.18
1 Barilla Spaghetti - (16oz) $1.59
1 Carolina Extra Long Grain White Rice - (2lb box) $2.69
1 Contadina Tomato Paste - (6oz) $0.89
2 Dole Pineapple Slices in Juice - (20oz) $3.98
1 Domino Dark Brown Sugar - (1lb box) $1.19
1 Lay's Lightly Salted Potato Chips - (11.5oz) $3.49
1 ReaLime Lime Juice - (8oz) $2.09
1 Rice-A-Roni Chicken Flavor Mix - (6.9oz) $1.99
1 Roland Capers Nonpareilles - (3oz) $1.99
3 Boneless Skinless Chicken Breast - (3 pieces per pack, Grade A) $16.68
Ground Beef - (USDA Choice) 2.04 lb - $6.10
Pork Tenderloin Roast - (Standard, Standard Pack) 0.93 lb - $6.49
FreshDirect Unlimited DeliveryPass - (Two-Month Membership) FREE TRIAL
2 Dole Italian Salad Blend - (10oz) $5.98
1 Hothouse Cucumber - (Farm Fresh, Med) $2.49
0.53 lb Jalapeño Pepper - (Farm Fresh) $1.58
2 Organic Red Tomato - (Organic, Med) $5.11
7 Red Onion - (Farm Fresh, Lg) $4.86
1 Romaine Hearts - (Farm Fresh, bag of 3) $2.99
TOTAL - $103.49
A little bit above the goal, but much better than the previous weeks. With the free membership, we do away with the delivery fees for awhile, although if we decide to renew it, it's another $29.99. However, that will add up to about six weeks of deliveries once renewed.
I'm beginning to think that planning for seven dinners a week is not appropriate, as we are not untilizing it due to difference in schedules and events that are popping up...
0.54 lb Domestic Parmesan - (Grated) $5.26
0.53 lb Domestic Swiss Cheese, Sliced - (Thin Slices) $3.97
1 Land O'Lakes Salted Butter - (4 sticks) $4.89
1 Pillsbury Crescent Rolls - (8pc) $2.69
1 Tropicana Pure Premium Orange Juice with Calcium - No Pulp - (1/2 gallon) $3.69
0.23 lb Boar's Head Branded Deluxe Ham - (Standard) $2.30
0.26 lb Citterio Hard Salami - (Standard) $1.56
0.54 lb Provolone Cheese, Sliced - (Thick Slices) $3.77
2 Barilla Linguine - (16oz) $3.18
1 Barilla Spaghetti - (16oz) $1.59
1 Carolina Extra Long Grain White Rice - (2lb box) $2.69
1 Contadina Tomato Paste - (6oz) $0.89
2 Dole Pineapple Slices in Juice - (20oz) $3.98
1 Domino Dark Brown Sugar - (1lb box) $1.19
1 Lay's Lightly Salted Potato Chips - (11.5oz) $3.49
1 ReaLime Lime Juice - (8oz) $2.09
1 Rice-A-Roni Chicken Flavor Mix - (6.9oz) $1.99
1 Roland Capers Nonpareilles - (3oz) $1.99
3 Boneless Skinless Chicken Breast - (3 pieces per pack, Grade A) $16.68
Ground Beef - (USDA Choice) 2.04 lb - $6.10
Pork Tenderloin Roast - (Standard, Standard Pack) 0.93 lb - $6.49
FreshDirect Unlimited DeliveryPass - (Two-Month Membership) FREE TRIAL
2 Dole Italian Salad Blend - (10oz) $5.98
1 Hothouse Cucumber - (Farm Fresh, Med) $2.49
0.53 lb Jalapeño Pepper - (Farm Fresh) $1.58
2 Organic Red Tomato - (Organic, Med) $5.11
7 Red Onion - (Farm Fresh, Lg) $4.86
1 Romaine Hearts - (Farm Fresh, bag of 3) $2.99
TOTAL - $103.49
A little bit above the goal, but much better than the previous weeks. With the free membership, we do away with the delivery fees for awhile, although if we decide to renew it, it's another $29.99. However, that will add up to about six weeks of deliveries once renewed.
I'm beginning to think that planning for seven dinners a week is not appropriate, as we are not untilizing it due to difference in schedules and events that are popping up...
Week Two: Day Seven
Brunch -
Eggs Carbonara
Gonzo Grapefruit
I made the Eggs Carbonara with the Oscar Mayer Bacon. It was basically scrambled eggs. Don't expect too much from this one. The Gonzo Grapefruit (both recipes from an old Bob Blumer show) was fantastic. A cocktailk in a grapefruit half.
Dinner -
Tacos
I made a simple recipe for the taco filling, which G seemed to like a lot. I placed 1.5 lbs of ground beef in a medium saucepan, with 2 Tbs. Chili Seasoning, 1 tsp. garlic salt, 1/2 tsp kosher salt, 3/4 tsp. cumin, 1 Tbs. paprika, and 1 tsp. crushed red pepper flakes. I covered the meat with water, broke the meat up and brought it to a boil, then brought it to a simmer for 75 mins (stirring and continuing to break the meat up). Add water, as necessary.
Strain the meat through a sieve for about 10 minutes, keeping the liquid, and cooling it in an ice bath. Skim off the hardened fat after 10 minutes, and place 0.5 cups of the liquid back in the saucepan. Bring to a boil, while dissolving 1 tsp. of corn starch in 0.5 cups of cold water, then add the water-corn starch mixture. Simmer for five minutes, then add the beef mixture. Bring together until heated.
Put some of the meat mixture onto a lightly heated tortilla with shredded cheddar cheese, lettuce, sour cream and salsa. Wrap and eat.
(Recipe inspired by Mex-Recipes)
I meant to serve this with the Goya Rice and Beans... I did not. I had 2 tacos, and G finished off the remaining six.
Eggs Carbonara
Gonzo Grapefruit
I made the Eggs Carbonara with the Oscar Mayer Bacon. It was basically scrambled eggs. Don't expect too much from this one. The Gonzo Grapefruit (both recipes from an old Bob Blumer show) was fantastic. A cocktailk in a grapefruit half.
Dinner -
Tacos
I made a simple recipe for the taco filling, which G seemed to like a lot. I placed 1.5 lbs of ground beef in a medium saucepan, with 2 Tbs. Chili Seasoning, 1 tsp. garlic salt, 1/2 tsp kosher salt, 3/4 tsp. cumin, 1 Tbs. paprika, and 1 tsp. crushed red pepper flakes. I covered the meat with water, broke the meat up and brought it to a boil, then brought it to a simmer for 75 mins (stirring and continuing to break the meat up). Add water, as necessary.
Strain the meat through a sieve for about 10 minutes, keeping the liquid, and cooling it in an ice bath. Skim off the hardened fat after 10 minutes, and place 0.5 cups of the liquid back in the saucepan. Bring to a boil, while dissolving 1 tsp. of corn starch in 0.5 cups of cold water, then add the water-corn starch mixture. Simmer for five minutes, then add the beef mixture. Bring together until heated.
Put some of the meat mixture onto a lightly heated tortilla with shredded cheddar cheese, lettuce, sour cream and salsa. Wrap and eat.
(Recipe inspired by Mex-Recipes)
I meant to serve this with the Goya Rice and Beans... I did not. I had 2 tacos, and G finished off the remaining six.
Saturday, February 07, 2009
Week Two: Day Six
Friday, February 06, 2009
Week Two: Day Five
Lunch -
Salami and Provolone Sandwich
Chips
Pickle
Dinner -
Kraft Mac & Cheese (2 boxes)
Salami and Provolone Sandwich
Chips
Pickle
Dinner -
Kraft Mac & Cheese (2 boxes)
Thursday, February 05, 2009
Week Two: Day Four
Lunch -
Ham and Swiss sandwich
Chips
Pickle
Dinner -
Welsh Rarebit
Salad with Buttermilk Dressing
I love this recipe for Welsh Rarebit, as does G. Alton does it simply and it has great flavor. The dressing for the salad is the one from last week.
Ham and Swiss sandwich
Chips
Pickle
Dinner -
Welsh Rarebit
Salad with Buttermilk Dressing
I love this recipe for Welsh Rarebit, as does G. Alton does it simply and it has great flavor. The dressing for the salad is the one from last week.
Wednesday, February 04, 2009
Week Two: Day Three
Lunch -
Leftovers
Dinner -
German Cheddar and Beer Fondue
Romaine Salad with Olive Oil and Vinegar
Good fondue! I didn't bother with the party franks though, and we had some sweet vermouth pickled onions (for bloody marys and martinis) on hand. Not a favorite though. We'll probably make a different one next time.
Leftovers
Dinner -
German Cheddar and Beer Fondue
Romaine Salad with Olive Oil and Vinegar
Good fondue! I didn't bother with the party franks though, and we had some sweet vermouth pickled onions (for bloody marys and martinis) on hand. Not a favorite though. We'll probably make a different one next time.
Tuesday, February 03, 2009
Week Two: Day Two
Lunch -
Ham and Swiss Sandwich
Chips
Pickle
Dinner -
Feta Burgers
Haricots Verts Fries
I made the Feta Burgers, without the grilled onions, on the stovetop in a skillet. G loved this meal. I made the burgers last summer on a grill, and although they were much better off the grill, they were still tasty off the skillet. The Haricots Verts were a great compliment to the burgers. Unfortunately, I ended up throwing out the remaining beans that weren't used a week later.
Ham and Swiss Sandwich
Chips
Pickle
Dinner -
Feta Burgers
Haricots Verts Fries
I made the Feta Burgers, without the grilled onions, on the stovetop in a skillet. G loved this meal. I made the burgers last summer on a grill, and although they were much better off the grill, they were still tasty off the skillet. The Haricots Verts were a great compliment to the burgers. Unfortunately, I ended up throwing out the remaining beans that weren't used a week later.
Monday, February 02, 2009
Week Two: Day One
Lunch -
Salami and provolone sandwich
Chips
Pickle Spear
Dinner -
Pasta Ageolio
Salad
The pasta recipe is G's. As soon as I get it, I'll post it. It's made with garlic, olive oil, anchovies, breadcrumbs and parmesan. I made the mustard vinaigrette from last week for the romaine salad. We had a guest for dinner, so we cooked for three.
Salami and provolone sandwich
Chips
Pickle Spear
Dinner -
Pasta Ageolio
Salad
The pasta recipe is G's. As soon as I get it, I'll post it. It's made with garlic, olive oil, anchovies, breadcrumbs and parmesan. I made the mustard vinaigrette from last week for the romaine salad. We had a guest for dinner, so we cooked for three.
Week Two: Grocery List
Here's the list for week two, all from Fresh Direct:
0.58 lbCave-Aged Gruyère - (Cubed) $8.11
1.25 lb New York State Cheddar Extra-Sharp $7.49
1 Athenos Feta Cheese - (8oz) $3.99
1 Breakstone's Sour Cream - (16oz) $2.59
1 Farmland 36% Heavy Cream - (1 pint) $2.49
1 Nasoya Extra Firm Tofu - (14oz) $2.29
1 Nasoya Won Ton Wrappers - (12oz) $2.29
1 New England Fresh Grade A Large White Eggs - (1 dozen) $1.99
1 Oscar Mayer Bacon - (1lb) $5.99
1 Philadelphia Cream Cheese Spread - (8oz) $2.89
1 Tropicana Pure Premium Orange Juice Original - No Pulp - (1/2 gallon) $3.69
2 Red Grapefruit - (Farm Fresh, Med) $1.78
1 Barilla Spaghetti - (16oz) $1.59
1 Carlita 8" Fajita-Size Flour Tortillas - (8ct) $1.99
1 Domino Dark Brown Sugar - (1lb box) $1.19
1 Filippo Berio Olive Oil - (17oz) $7.99
1 Goya Rice and Black Beans - (8oz) $2.59
1 Grey Poupon Country Dijon Mustard - (8oz) $3.39
1 International Harvest Organic Roasted Cashews - (4oz) $2.99
1 Kettle Chips Krinkle Cut Salt & Pepper - (9oz) $3.19
1 Kikkoman Teriyaki Marinade & Sauce - (10oz) $2.09
2 Kraft Original Elbow Macaroni & Cheese - (7.25oz) $3.38
1 Levy's Real Jewish Rye Bread (Seedless) - (16oz) $3.29
1 Progresso Plain Breadcrumbs - (15oz) $2.19
1 Roland Cornichons - (12oz) $1.99
1 Santa Barbara Black Bean & Corn Salsa - (12oz) $2.69
1 Sunbeam Hamburger Rolls - (11oz) $2.79
1 FreshDirect Fresh Pork Bratwurst $4.95
3.17 lb Ground Beef - (USDA Choice) $9.48
1 Harry's Homemade Breakfast Sausage Links $4.52
1 Broccoli - (Farm Fresh) $2.49
1.02 lb Haricots Verts - (Farm Fresh) $5.09
2 Red Bell Pepper - (Farm Fresh, Lg) $1.95
1 Romaine Hearts - (Farm Fresh, bag of 3) $2.99
1 Scallions - (Farm Fresh, bunch) $0.69
1 White Cauliflower - (Farm Fresh, Med) $2.99
Delivery Fee - $5.79
Total - $129.87
Second week and we overspent again!
0.58 lbCave-Aged Gruyère - (Cubed) $8.11
1.25 lb New York State Cheddar Extra-Sharp $7.49
1 Athenos Feta Cheese - (8oz) $3.99
1 Breakstone's Sour Cream - (16oz) $2.59
1 Farmland 36% Heavy Cream - (1 pint) $2.49
1 Nasoya Extra Firm Tofu - (14oz) $2.29
1 Nasoya Won Ton Wrappers - (12oz) $2.29
1 New England Fresh Grade A Large White Eggs - (1 dozen) $1.99
1 Oscar Mayer Bacon - (1lb) $5.99
1 Philadelphia Cream Cheese Spread - (8oz) $2.89
1 Tropicana Pure Premium Orange Juice Original - No Pulp - (1/2 gallon) $3.69
2 Red Grapefruit - (Farm Fresh, Med) $1.78
1 Barilla Spaghetti - (16oz) $1.59
1 Carlita 8" Fajita-Size Flour Tortillas - (8ct) $1.99
1 Domino Dark Brown Sugar - (1lb box) $1.19
1 Filippo Berio Olive Oil - (17oz) $7.99
1 Goya Rice and Black Beans - (8oz) $2.59
1 Grey Poupon Country Dijon Mustard - (8oz) $3.39
1 International Harvest Organic Roasted Cashews - (4oz) $2.99
1 Kettle Chips Krinkle Cut Salt & Pepper - (9oz) $3.19
1 Kikkoman Teriyaki Marinade & Sauce - (10oz) $2.09
2 Kraft Original Elbow Macaroni & Cheese - (7.25oz) $3.38
1 Levy's Real Jewish Rye Bread (Seedless) - (16oz) $3.29
1 Progresso Plain Breadcrumbs - (15oz) $2.19
1 Roland Cornichons - (12oz) $1.99
1 Santa Barbara Black Bean & Corn Salsa - (12oz) $2.69
1 Sunbeam Hamburger Rolls - (11oz) $2.79
1 FreshDirect Fresh Pork Bratwurst $4.95
3.17 lb Ground Beef - (USDA Choice) $9.48
1 Harry's Homemade Breakfast Sausage Links $4.52
1 Broccoli - (Farm Fresh) $2.49
1.02 lb Haricots Verts - (Farm Fresh) $5.09
2 Red Bell Pepper - (Farm Fresh, Lg) $1.95
1 Romaine Hearts - (Farm Fresh, bag of 3) $2.99
1 Scallions - (Farm Fresh, bunch) $0.69
1 White Cauliflower - (Farm Fresh, Med) $2.99
Delivery Fee - $5.79
Total - $129.87
Second week and we overspent again!
Sunday, February 01, 2009
Week One: Day Seven
Brunch -
Scrambled Eggs
Toast
Bacon
Coffee
OJ
I made the eggs with eggs (obviously), milk, swiss cheese, salt, pepper and dried basil. Mixed it up, and cooked them in a skillet after the bacon was done cooking (grease was dumped beforehand). The bacon was gross. I love slab bacon, but I had never cooked rind-on bacon. We left it on, and weren't happy with it. Later we used it for another dish and removed the rind. It wasn't as bad, but still wasn't great :(
Dinner -
Superbowl Sunday: Kraft Mac and Cheese (2 boxes, made per box directions)
Scrambled Eggs
Toast
Bacon
Coffee
OJ
I made the eggs with eggs (obviously), milk, swiss cheese, salt, pepper and dried basil. Mixed it up, and cooked them in a skillet after the bacon was done cooking (grease was dumped beforehand). The bacon was gross. I love slab bacon, but I had never cooked rind-on bacon. We left it on, and weren't happy with it. Later we used it for another dish and removed the rind. It wasn't as bad, but still wasn't great :(
Dinner -
Superbowl Sunday: Kraft Mac and Cheese (2 boxes, made per box directions)
