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Eating like a Chowhound on $3 a day – Final 10 days

rworange Aug 8, 2007 04:34 PM

Conclusion - Eating like a Chowhound on $3 a day
http://www.chowhound.com/topics/429348

This week’s food was from the SF Ferry Plaza farmers market.
http://www.chowhound.com/topics/425739

This is closer to how I really eat at home … top quality food with little fussing. If I’m eating an heirloom apple or peach it is unlikely I’ll do anything to it other than eat it as is. The flavor is enough and doesn’t need sugar and spice to pep it up.

Also, with top quality produce, I find I need less to be satisfied.

Someone on Chowhound, I think, once said that the only part that galled them about not having beaucoup bucks was not being able to afford good wine. Since I’m not into wine, I didn’t understand that until this week. On my regular budget I would have got a good bottle of sparkling wine to go with the pink mushrooms. It was the only time the $1.99 chardonnay annoyed me this month

SATURDAY

Brunch – Fruit salad, yogurt, cheese, jam … uh, I forget what else … there was too much. Totally free – samples from Ferry Plaza farmers market … that might not sound like much but somewhere around sample 50, I lost track … For example there was St Benoit yogurt – Meyer lemon, plum, strawberry & Honey … A little complementary olive oil, vinegar and bread samples from Hare Hollow … the best was the lemon olive oil and blackberry ginger vinegar … Artisan Latino goat cheeses like the Queso Crema, Queso Fresco, Queso Cabrero, Queso Casero, Requestor and the most wonderful caramel made from goat milk. Had I wanted to there was a cooking demo by one of my favorite chefs, Anne Gingrass with samples … it goes on … I was there five hours … oh yeah … Coffee with milk, I made it at home and took a thermos along so I wouldn’t have to buy any.

Dinner: - Sauteed pink mushrooms with a piece of baguette, green salad (deer’s tongue lettuce, dry-farmed early girl tomato, amira cucumbers, grated parmesan cheese, vinaigrette) sliced white strawberry peach with fresh raspberries, glass of white wine.

SUNDAY

Breakfast – Oatmeal with fresh raspberries Coffee with milk

Lunch: Chicken soup with baguette, Hidden Star Pink & Tart apple, Coffee with milk

Dinner: Mastrelli’s mild Italian sausage with gypsy peppers, green salad (deer’s tongue lettuce, yellow tomato, amira cucumbers, vinaigrette), glass of red wine, 1/2 Anana melon with fresh raspberries

Snack: Square of Seeds of Change organic Santa Catarina 60 % Dark Chocolate with mango, toasted coconut and cashews

MONDAY

Breakfast – Oatmeal with strawberries Coffee with milk

Lunch: shitake mushrooms, baguette, green salad (Romaine lettuce, green zebra tomato, amira cucumbers, grated parmesan cheese, vinaigrette) white wine, 1/2 Anana melon with fresh raspberries Coffee with milk

Dinner: chicken tacos with pink jalapeno salsa fresca 1/.2 ear Mexican corn (chili & mayo) Rancho Gordo heirloom pebble beans. Strawberry rhubarb crisp, strawberry rhubarb aqua fresca garnished with pineapple mint.

TUESDAY

Breakfast – Oatmeal with fresh raspberries, Coffee with milk

Lunch Antipasto salad (Romaine lettuce, 2 slices salami, marinated mushrooms, Early Girl dry-farmed tomato, gypsy peppers, amira cucumbers, 1 slice provolone cheese, Rancho Gordo heirloom pebble beans, parmesan cheese, vinaigrette) grapes glass red wine

Dinner: Herbed Salmon Head Chowder with fennel and heirloom potatoes, glass white wine, brown sugar & cinnamon apple gelatin

WEDNESDAY

Breakfast – Oatmeal with raisins and cinnamon Coffee with milk

Lunch: Melted provolone cheese & San Marenzo tomato sandwich, green salad (Romaine lettuce, Juliette tomato, Market More cucumbers, brown mushroom, grated parmesan cheese, vinaigrette), red wine, Hidden Star Pearl Essence apple Coffee with milk

Dinner: chicken tacos with pink jalapeno salsa fresca 1/.2 ear Mexican corn (chili & mayo) Rancho Gordo heirloom pebble beans, fresh strawberry rhubarb gelatin

Snack: Square of Seeds of Change organic Santa Catarina 60 % Dark Chocolate with mango, toasted coconut and cashews

THURSDAY
Breakfast – Oatmeal with dried white peaches Coffee with milk

Lunch: Chicken soup with baguette, Hidden Star red gravestein apple Coffee with milk

Dinner: Mastrelli’s hot Italian sausage with gypsy peppers, green salad (Romaine lettuce, Sweet Chelsea tomato, Market More cucumbers, button mushroom, grated parmesan cheese, vinaigrette), glass red wine, brown sugar & cinnamon apple gelatin

FRIDAY

Breakfast – Oatmeal with strawberries Coffee with milk

Lunch: Antipasto salad (Romaine lettuce, 2 slices salami, marinated mushrooms, Juliette, gypsy peppers, 1 slice provolone cheese, Rancho Gordo pebble beans, parmesan cheese, vinaigrette) glass of red wine grapes

Dinner: ginger chicken leg, All Blue and Rose Finn potatoes, jade green beans, strawberry rhubarb gelatin

SATURDAY

Breakfast – Oatmeal with dried plucots Coffee with milk

Lunch: Chicken soup with baguette, brown sugar & cinnamon apple gelatin Coffee with milk

Dinner: Mastrelli’s Italian sausage with gypsy peppers, green salad (Romaine lettuce, button mushroom Supice tomato, Market More cucumbers, grated parmesan cheese, vinaigrette), glass red wine, grapes

SUNDAY

A friend needed some help, so I had to take a day off.

MONDAY
Breakfast – Oatmeal with dried Bing cherries Coffee with milk

Lunch: Herbed Salmon Head Chowder with fennel and heirloom potatoes, white wine, strawberry rhubarb gelatin Coffee with milk

Dinner: Lime Lady Marmalade Chicken, Huckleberry and Red Lasota potatoes, green salad (Romaine lettuce, button mushroom, Sweet Chelsea tomato gypsy pepper, Divi cucumbers, Rancho Gordo pebble beans, vinaigrette), cafe au lait with Square of Seeds of Change organic Santa Catarina 60 % Dark Chocolate with mango, toasted coconut and cashews

TUESDAY

Breakfast – Oatmeal with dried apricots Coffee with milk

Lunch: chicken soup with baguette, strawberry rhubarb gelatin Coffee with milk

Dinner: Rancho Gordo Pebble bean cakes with chili-lime mayo and salsa crudo, green salad (romaine lettuce, gypsy pepper, Juliet tomato, Divi cucumbers, shitake mushroom vinaigrette) brown sugar & cinnamon apple gelatin

WEDNESDAY

Breakfast – Oatmeal with dates Coffee with milk

Lunch: egg salad sandwich, ginger gold and green cauliflower, Apple Farm Astrachans apple, Coffee with milk

Dinner: Pollo en Cunete (chicken in a ditch), 2 tortillas, Rancho Gordo heirloom pebble beans, strawberry rhubarb gelatin

”RECIPES”

I’ve given up regularly using salt long, long ago. Anyone who likes salt could add to taste where appropriate.

Repeat of week 1 recipes
http://www.chowhound.com/topics/420877

GINGER CHICKEN LEG
BROWN SUGAR & CINNAMON APPLE GELATIN

Repeat of week 3 recipe
http://www.chowhound.com/topics/425574

LIME LADY MARMALADE CHICKEN
(Substitute lime marmalade for orange marmalade. Substitute gypsy pepper for jalapeno).

GINGER GOLD AND GREEN CAULIFLOWER

1 tablespoon olive oil or non stick spray
1 tablespoon minced garlic
1 tablespoon minced ginger
Cooked cauliflower

Sauté garlic and ginger 5–6 minutes.

Add cauliflower. Sauté about 4 minutes

RHUBARB RECIPES

1. Cooking the rhubarb

Toss 4 parts sliced rhubarb with 1 part sugar (1 cup rhubarb, 1/4 cup sugar).

Refrigerate over night. There will be a lot of juice.

Bring rhubarb to a boil, reduce to a simmer and cook until rhubarb is tender … only a few minutes.

Drain rhubarb reserving juice

2. Strawberry rhubarb crisp

1 cup quartered strawberries
As much of the rhubarb that makes you happy
1/4 cup oatmeal
1 tablespoon butter
1 teaspoon brown sugar

Microwave strawberries 1 minute. Drain juice and add strawberry juice to reserved rhubarb juice. Mix strawberries with rhubarb.

Melt butter in a microwave. Mix with oatmeal and brown sugar and top strawberry rhubarb. Microwave for 30 seconds or heat in an oven.

3. Strawberry rhubarb aqua fresca

Add enough water to reserved strawberry rhubarb juice to make an aqua fresca. Add ice. Drink

4. Strawberry rhubarb gelatin

1 cup strawberries, quartered
Remaining cooked rhubarb
2 cups apple juice
1 packet Knox gelatin

Bring to a boil 1 cup apple juice, strawberries, rhubarb and reduce heat and simmer 5 minutes.

In a heat proof bowl sprinkle the other cup of apple juice with gelatin. Let sit about a minute.

Add hot mixture to gelatin mixture and … well, mix.

Put in individual serving cups and chill until jelled (about 2 hours)

MICROWAVE LIME MARMALADE

Having made a more or less successful orange marmalade, it occurred to me that I was just tossing the rinds and pulp of limes I was using … why not use them for marmalade? So I sliced them and threw them in the freezer.

I used this recipe from Chow Digest
http://www.chow.com/digest/718

It works.

Because the juice from the limes had been used in other recipes I added a little water to substitute for the juice.

I used half the limes as a test batch which I ruined which is the usual for me. The limes had a thick skin that microwaving wasn’t going to soften. So for the second batch I added water to the limes, brought the mixture to a boil and simmered until lime rinds softened. Then I mixed with equal amounts of sugar and microwaved. Works like a charm.

MARINATED MUSHROOMS

1 Tablespoon vinegar of choice
2 Tablespoons olive oil
1 minced garlic clove
1 sliced shitake mushroom
1 sliced brown mushroom

Mix everything together and marinate.

Marinade was used as salad dressing.

POLLO EN CUNETE (CHICKEN IN A DITCH)

I did a variation of a recipe I found in a book called Cuisines of Hidden Mexico by Bruce Kraig & Dudley Nieto.

It had peppers and chicken broth which I also had leftover. The dish according to the book is Michoacán. The dish is so named because it marinates overnight, like sitting in a wet ditch overnight.

1 -2 green, red or yellow peppers, roasted, peeled & sliced
1 chicken breast
1 tablespoon olive oil or nonstick spray
1/2 onion, sliced
1 tablespoon white vinegar
1 cup chicken broth
1 sprig fresh oregano, chopped
1 sprig fresh thyme, chopped
2 whole black peppercorns or a little black pepper to taste
Salt to taste

Heat oil. Add onions and sauté until transparent. Remove onions and sauté chicken until lightly brown. Remove chicken and add vinegar. Scrape bottom of pan until all the crust has been removed.

Add chicken, peppercorns, herbs, peppers and onions. Cover with chicken broth and bring to a boil. Reduce heat to a simmer and cook about 35 minutes. Marinate in fridge overnight and serve cold. I thought it was just ok cold, so I heated it and reduced the stock for a sauce.

The original ingredients

6 whole red or yellow peppers, roasted, peeled & sliced
1 whole chicken, about 3 lbs cut into serving pieces
1/2 cup olive oil or canola oil
2 large Spanish onions, sliced
1/2 cup white vinegar
2 cups chicken broth
1 sprig fresh marjoram, chopped
1 sprig fresh thyme, chopped
10 whole black peppercons
Kosher salt to taste

RANCHO GORDO PEBBLE BEAN CAKES WITH CHILI-LIME MAYO AND SALSA CRUDO

Bean Cakes

1 cup cooked beans
1 clove garlic chopped
1 teaspoon of chili powder of choice
2 tablespoons chopped onion
2 tablespoons chopped gypsy peppers
1 teaspoon olive oil or nonstick spray

Mash beans with a fork or potato masher until almost smooth but with some larger pieces of beans … think lumpy mashed potatoes.

Sautee garlic onion and peppers in olive oil until onion softens. Add to mashed beans. Add chili powder and mix together.

Form into patties. Fry until golden brown. Makes three patties. Top two patties with chili-lime mayo and the third with salsa crudo.

Some recipes add an egg or egg white to the mixture. Others add a little flour or dredge the bean cakes in flour or breadcrumbs. This is a great idea for using up extra herbs or veggies … cilantro, parsley, green onion, jalapenos, potatoes, etc … Pretty much anything can be mixed with the beans.

Chili-lime mayo

To a tablespoon of mayo, add fresh lime juice and chili powder of choice to taste.
:
Salsa crudo

I chopped up leftover tomato, onion & pepper and marinated in lime juice.

HERBED SALMON HEAD CHOWDER WITH FENNEL AND HEIRLOOM POTATOES

AKA – The Codfather soup

Inspired by this recipe
http://www.geocities.com/tyshee.geo/h...

The herbs can be what is on hand. I had saved some fennel stalks and parsley stems. They were still looking peppy when I pulled them out of the bottom of the crisper drawer … so in they went.

OK, never dealt with a fish head before. The dialogue while making this dish was along the lines of …, ick, ick, ick, Yikes, eek, ick, ick, ick, eek, ick, … followed by brief bursts of hysterical laughter.

First of all there isn’t much meat in a salmon head. I gingerly washed the head … ick, ick ick … while the fish stared at me. It’s the eyes … it’s the eyes … little did I know even worse was awaiting me … fish brains (shudder).

I plopped the head in the pot, added the herbs, brought it to a boil and simmered it for 1/2 hour.

Then I fished it out of the stock. The jaw flapped. Yikes. One eye had broken loose and was floating around in the stock … eek.

I used a fork to lift the glutinous, flabby skin from the head. Even worse than the eye, was the round, marble-sized eye sockets … ick, ick, ick.

Then there were the glutinous blobs which I assume are fish brains. You know, eyes and brains might be the tastiest part of the head … but I’m just not ready for it … they were tossed … eek

The sad part is, if some fancy upscale restaurant was serving soup with fish brains and gave it a frou-frou name … I’d probably eat it … and … blush … rave about it.

There was a little pink flesh around the neck, so to speak. The most meat was the cheeks which oddly are not pink, but white. They are quite tasty.

This would probably better supplemented with some canned salmon.

I was afraid I’d have nightmares of finding a fish head on my bed with a note saying I was going to sleep with the fishes.

1 salmon head
Fennel stalks
Parsley stems
Water to cover
1 tablespoon olive oil or non stick spray
A few leftover stalks of celery, sliced
One coarsely chopped onion
A few leftover carrots, sliced
3 potatoes (Corola, Ozzette, Russian Banana) cut in chunks
A few leftover green beans
Fresh Oregano sprig
Fresh sage leaves chopped
Salt to taste

Optional:
White wine
1 tablespoonful butter
1 tablespoonful flour
1 cup milk

Add fish head, fennel stalks and parsley stalks to a soup pot. Cover with water and bring to a boil. Simmer for 1/2 hour until salmon is cooked.

Remove from heat and fish out the head and herbs from the stock. Discard herbs. Remove meat from head (shudder)

In another pot, heat olive oil. Add onions, herbs, carrots, celery and cook over medium heat, stirring occasionally until the onions have softened but not browned, about 8 minutes.

Add the potatoes, green beans salmon meat and stock Turn up the heat and bring to a boil. Reduce heat and simmer about 20 minutes until veggies are cooked.

I had lots of soup so I tried one bowl with milk.

Melt butter. Add flour to make a paste. Stir in milk. Add to chowder.

Wine could be added to either version.

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  1. Kitchen Queen RE: rworange Aug 8, 2007 10:44 PM

    I'm totally impressed. My 3$ meals are instant soups from Trader Joe's

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