What are you eating?

[jp1]

Lunch meat (which has also skyrocketed) costs me $30 or so weekly.

Mortadella, braunschweiger, and hard salami are your friends. Tuna, and hard boiled eggs as well.

Fresh fruit and veggies are my friends as well.

For what it is worth, lunch meat should be a treat and saved for special occasions. Although my parents were well off, I grew up in a "if you don't like it, don't eat it" and "cook for yourself" environment. The highlight of my dining experiences would be fruit with cottage cheese.

Mortadella and Salami are definitely something he would only get in limited amounts, I don't know what braunschweiger is. Really, I'm talking more about things like turkey breast, roast beef, ham, the real stuff from the deli. I wish he would eat Tuna. We have provided the kids with a little more freedom to choose their own diet. I grew up eating what was put on my plate. I'm not sure which approach is better.

He obviously eats more than meat. Only making some examples there because those are the more costly things we purchase. Though, he won't eat nearly the variety of fresh vegetables I do, which saddens me.

[Luke]

Do what my parents did (not saying you haven't) Make do, or go hungry.

Chicken breast deli meat is around $10.00 a pound. Chicken is less than a dollar a pound. Make the kid cook it, cut it, save. You only have so many years of cheap labor. And tell him to make you and your wife sandwiches while making his. And to serve them to you, and then clean your dishes and to provide you with drinks while thanking you for what you provide for him.

.....

Coffee, smoked paprika, and a few other seasonings make for a decent rub for salmon.

[MrPopo]

Just polished off some grilled cheese sandwiches made with some gouda and gruyere. Honestly... I think I prefer it with Kraft singles.

[Luke]

Just polished off some grilled cheese sandwiches made with some gouda and gruyere. Honestly... I think I prefer it with Kraft singles.

Like a dozen roses on Valentine's Day, you can't beat the classics.

Coincidentally, I'm having grilled cheese and tomato soup tonight. Wife has PTA and she won't be home until around 8pm, so I figured I'd make something easy and quick.

[Sano]

Raspberry Toasterstrudle

[BoringSupreez]

I conquered the white whale today. I made ramen from scratch.

Well it was from scratch as long as you don't mind me using a bottle of store bought broth. It wasn't instant ramen at least. And it tasted great. I used buckwheat soba noodles (the best kind), sliced pork, and seaweed paper or whatever it's called.

Next time I'm going to add an egg and some sliced leek, take a picture, and send it to my mom since she's tried and failed at making home-made ramen many times. I'm mean like that. it's her own fault for using spaghetti noodles and chicken bullion

[fastbilly1]

You got me beat, all my attempts at ramen have been pathetic.

Yesterday I took some trimings from deer jerky cuts and made a potroast. While nothing to really brag about, it was a fantastic dinner with barely any fat.

[Luke]

Made a veggie lasagna, and it's what I call a "repeat", as in I'll be making it again. Over and over.

This was off the top of my head, so although I haven't yet written a recipe, let me walk you through the final product and how I made it.

First I made the noodles out of AP flour and eggs. You can easily skip this step. After rolling the pasta through a pasta roller a few times and then using a rolling cutter to give it ridges I worked on the veggies. First I roasted a bulb of garlic.

I thinly sliced an eggplant lengthwise, as well as two zucchinis. I put them on a grate, on a cookie sheet, and preheated the oven to 350. Before placing them in the oven, I gave them an light olive oil bath seasoned them with S&P as well as a dusting of Turkish oregano. Popped it into the oven and then started thinly peeling a few carrots.

The carrots were placed in an ice bath because I wanted the lasagna to have some texture to it's bite.

Around five or seven minutes later, I removed the veggies from the oven so that they were still firm, but not raw.

In a sauce pan over medium heat I mixed equal parts of butter and flour, the beginnings of a basic bechamel. While constantly stirring, I slowly added around a quart of milk. Once thick I added a few cloves of the soft roasted garlic.

Next I sliced a pound of fresh mozzarella.

Sprayed a glass baking dish with Pam and layered noodles, eggplant, zuchinni, carrots sauce, repeated three times. Topped with the cheese, some fresh basil from my garden (and a layer of foil) and into the oven at 300 it went.

After around twenty minutes I took off the foil and turned it up to 450 to help melt the cheese. Took it out after five minutes, and let it sit for another five.


Pros: Incredibly delicious.

Cons: If you are not an experienced cook and have issues with multitasking, this (even with store bought noodles) could take about three to four hours to make. It's one of those meals I cook with a hat on so I don't drip sweat into the dish.

But I will definitely be making this over and over. Even though my kitchen was a mess.

[alienjesus]

Hey, this one has vegetables in it! Looks tasty too.

[MrPopo]

What kind of cook surface are you running?