Supermarket Sweep Gluten Free Bento

We're staying with the recession cooking blues this week. Today we let our local grocery store help tell me what we should eat (cheap). I've taken advantage of the "buy this and get all this free" in previous bentos, but i've never really made a full meal off what they offered. Literally, I saved $16 dollars from coupons! Unfortunately, this bento presents very little in the way of photos and new recipe innovations (save one, hence the picture of the beans). You would be surprised how much food you can get if you look at the local Sunday flyer for your grocery store.

Today's bento features what my local grocery story thinks of as a Texan Easter dinner. That means Brisket, salad with ginger sesame dressing, spicy charro beans and corn chips. I added in the free texas toast as a sandwich option for the folks not afraid of gluten. Once again I'm amazed at what it takes to fill lunch box on the cheap today's bento bring us in at $3.64 which helps make up for our previous deficits.


Ok the only innovation today was the spiced up charro beans. Amazing I say! Very simple, and it uses a minimal amount of extra components. Done and Done. I diluted with water to get the salt content down. I'm still stunned at the idea that you can get some canned beans, bottled salsa, and spices on hand to get something so tasty and not bad for you.



Another food blogger event tomorrow, look for the post. In the mean time my thought is, "just because the economy stinks, it doesn't mean we can't eat well"

Box Contents
  • Beef Brisket
  • Salad with Ginger Sesame Dressing
  • Spiced Up Charro Beans
  • Corn Chips

Comments

Post a Comment

Popular posts from this blog

Da Chang Mian Xian 大腸麵線: streetfood challenge

Image
This is actually a post that's been sitting in the queue for quite some time. A while back we had a Taiwanese potluck where everyone brought a food favorite from Taiwan. I didn't have a favorite food so I said I'd make whatever someone wanted. One of my wife's friends had a real hankering for Da Chang Mian Xian (大腸麵線 also called Mee Sua), a Taiwanese vermicelli street food dish, I of course open my big mouth and say: "sure how hard could it be to make?" (famous last words). Surely there was a recipe or something to go on. As it turns out this no there's wasn't a recipe to go on. Fortunately this was something I had tried before, my wife took me back in 2012 to visit her favorite Mian Xian  restaurant (Ah Zong Mian Xian 阿宗麵線) when we were visiting her old university stomping grounds.  All I remember from this place were a few things: 1) it was really hot outside 2) there was no where to sit so everyone was standing around (ok a few chairs) 3) th
Read more

TRIP: London 2013 Pt1

Image
Ok more traveling, this time to London, first week for work (above is our view of Buckingham Palace from our office) and second week for vacation with my wife. Lots of pictures of a lot of different food, I've manage to cut the number of photos to the highlights of what and where we ate. I've put links to the various places just in case you're in the area and want to check out some of these places. Sorry in advance about some of the photos I shot everything using a Galaxy S3 mini android phone that I acquired while on this trip and it does a pretty good job, but under low light it gets a bit grainy. Got off the plane bright and early 6am and dropped my bags at the hotel. While there I started my trip off with a classic English breakfast. Bangers (sausage) mushroom, roasted tomato, potato cake, hash browns, vegetarian sausage (which was quite nice), eggs, beans (heinz I believe) and some black pudding (blood sausage, a little dry but tasty) Since my room wasn'
Read more

Holiday Bird ala the Orion Cooker "la torre del diablo"

Image
I've talked a bit about my Orion Cooker or as I like to call it, "la torre del diablo" (the tower of the devil) and lots of people come and visit looking for info on the orion cooker and turkey. So today I'm going to chronicle the step by step of cooking a turkey and hey look, just in time for xmas. It all starts with the brine. As many of you know the best way to get a nice juicy turkey is to brine it before hand. It allows helps the meat retain moisture through the cooking process and you can impart some nice flavors. I used a slightly modified brine recipe (see below) by my favorite food geek/hero, Alton Brown. It's quite simple really, you need a high salt content I believe the rule of thumb is one cup each of salt and sugar for every gallon of brine. In this case, the vegetable stock has salt in it, and I trust that's why there's less salt in the recipe, and of course the word of Alton Brown is never wrong he is after all the culinary equivalent of C
Read more