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Eating like a Chowhound on $3 a day – Week 1 menu and recipes


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Eating like a Chowhound on $3 a day – Week 1 menu and recipes

rworange | Jul 13, 2007 01:49 PM

Here’s the reason why …

Eating like a Chowhound on $3 a day – overview


Breakfast – Farmers market fruit samples ‘salad’ (strawberry, blueberries, plucots, apricots, plums, nectarines, and peaches). There are so many samples at the markets that I always use this for breakfast on market days. I counted last week and had 32 fruit samples ... quite the fruit course.

Brunch- French toast with warm Santa Rosa plum/cinnamon/honey topping. Fresh anise tea with honey.

Dinner: Roasted chicken leg, garlic sautéed radish and radish Greens, ½ Mexican corn cob (mayo & chili), Glass of red wine with square of organic chocolate.

Snacks: popcorn


Breakfast: French toast with warm nectarine/cinnamon/honey topping, Coffee with milk

Lunch: Chicken soup, piece of baguette, 4 fresh apricots. Coffee with milk

Dinner: Trout with fennel, salad (fennel, radish, parsley, celery, vinaigrette), ½ corn on the cob with fennel butter, glass of white wine, home-made berry nectarine gelatin


Breakfast: Oatmeal with warm nectarine, brown sugar & cinnamon Coffee with milk

Lunch: Sardine salad lettuce, tomatoes, cucumber, parley and sliced radish with vinaigrette. Coffee with square of organic chocolate.

Dinner: Chipotle meat balls, jalapeno green & gold cauliflower ‘potato’ salad, 2 tortillas, Lettuce, cucumber, radish, tomato salad with cilantro croutons. Vinaigrette. White peach crisp with oatmeal & brown sugar topping.


Breakfast – Oatmeal with fresh nectarine and cinnamon Coffee with milk

Lunch: Steak tacos with cilantro and salsa fresca, Chipotle / Lime / Garlic Gold and Green Cauliflower , orange with lime and chile. Coffee with milk

Dinner: Chicken soup, piece of baguette, green salad, white wine, Berry nectarine gelatin.


Breakfast – Oatmeal with fresh nectarine and cinnamon Coffee with milk

Lunch: Egg salad sandwich, berry nectarine gelatin. Coffee with milk

Dinner: Steak with onions & green pepper, summe salad (lettuce, tomato, cucumber, radish, green pepper, green & gold cauliflower parsley croutons) Vinagrette, red wine, chocolate square.

Snack: popcorn


Breakfast – Oatmeal with fresh nectarine and cinnamon Coffee with milk

Lunch: Chicken soup, baguette. Berry nectarine gelatin. Coffee with milk

Dinner: Trout with fennel, salad (fennel, radish, parsley, celery, vinaigrette), white wine, fresh yellow plucot.


Breakfast – Oatmeal with raisins & cinnamon Coffee with milk

Lunch: Oscar Meyer smoked ham on rye sandwich with lettuce, tomato and Heinz spicy brown mustard. Cardamom, orange & fennel salad, honey apple cinnamon gelatin. Coffee with milk

Dinner: Spicy Ginger Chicken leg on orgranic brown rice, summer squash, green salad (lettuce, tomato, cucumber, radish, and fennel), red wine, hot spiced nectarine


These are too simple-minded to be considered recipes. Let’s say it how the ingredients were assembled.

I have limited cooking skills and even more limited patience with cooking, so it could be called KISS cuisine.

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

NOTE: While I Googled for ideas, none of these are actual recipes. They are just based on some recipes always adapting to what ingredients were on hand and simplifying so I didn’t have to REALLY cook. The first recipe is an example with a link to the original inspiration.


2 cups mixed gold and green cauliflower florets (or any color. Gold/green was on sale)
2 Tbls mayo
1 tsp Heinz spicy brown mustard
1/2 small jalapeno finely chopped.

Cook cauliflower. Mix mayo with mustard. Toss with cauliflower and jalapeno.


2 cups cauliflower (any color will do)
2 Tbls malt vinegar or vinegar of choice
Juice of 1/2 lime
1/8 tsp dried chipotle flakes (or hot pepper flakes)
1 clove minced garlic
2 tbls chopped cilantro

Cook cauliflower. In a saucepan heat vinegar, lime juice and chipotle flakes on medium heat for about 5 minutes till flakes soften. Remove from heat. Add cauliflower, garlic and cilantro and toss. Chill at least one hour.


1 teaspoon butter or olive oil
1 clove of sliced garlic.
Leaves from bunch of fresh radishes
3 sliced radishes
Salt and Pepper (optional. Season to taste)

Sautee sliced radishes in warmed oil or butter for 4 minutes on medium heat. Remove slices from pan.

Add sliced garlic and brown.

Add greens and sauté about 4 minutes until cooked down like any green. Add radish slices to heat. Return the radishes and toss together with the radish greens and cook about another minute to warm slices.

Not only does it taste good but looks pretty with the green leaves and red and white radishes.


1 fennel bulb, thinly sliced, fronds reserved
3 red radishes, thinly sliced
1 stalk celery, thinly sliced
1/2 cup parsley

Shred fennel frond into small sprigs. Toss with parsley and sliced vegetables in a large bowl. Coat with vinaigrette.


Slice nectarine, plum or peach. Sprinkle with cinnamon. Sprinkle with brown sugar or drizzle with honey. Zap in microwave for 1 – 2 minutes until warm. Top French toast or oatmeal.


Stone fruit topping
1/4 cup of oatmeal
teaspoon of butter
teaspoon of brown sugar.

Mix oatmeal with brown sugar. Zap butter in microwave until melted. Mix melted butter, oatmeal and brown sugar. Top stone fruit and zap until warm.


1 tablespoon red wine
1 sliced nectarine
dash of ground cardamom
dash of ground cinnamon
dash of orange zest
dash of fresh grated ginger
sprinkle with brown sugar

Put everything in a microwave cup and microwave on high for 1 minute


1 teaspoon olive oil
1 skinned chicken leg
1/8 teaspoon chili powder
Dash of cayenne pepper
1/2 teaspoon all-purpose flour
1 strip orange zest
1 teaspoon fresh ginger
1 small garlic clove, peeled and chopped
1/4 cup apple juice

Use medium heat to brown chicken leg in heated olive oil for 10 minutes, turning occasionally. Add the remaining ingredients and bring to a boil. reduce the heat to low, cover and cook gently for 30 minutes or until chicken leg is tender. Reduce sauce if desired. Serve over rice.


Sprinkle of cardamom
1 orange
1 fennel bulb

Peel orange and reserve peel to dry for future recipes requiring orange zest.

Cut orange in half and then slice thinly. Cut fennel bulb into very thin slices. Toss orange and fennel. Sprinkle with cardamom and toss with vinaigrette .


Bring one cup of juice with fruit, if any, to a boil. If using fruit simmer 5 minutes.

Sprinkle the other cup of juice in a heat-proof bowl and sprinkle with one packet of gelatin for 1 – 2 minutes.

Add hot juice/fruit mixture to juke/gelatin mixture and stir. Put in individual serving cups and chill

Berry nectarine gelatin: 2 cup Juicy Juice 100% mixed berry juice. One sliced nectarine

Honey apple cinnamon gelatin: Two cups Tree Top apple juice, 1/8 teaspoon of cinnamon, 1 tablespoon honey.


Melt a tiny bit of butter in the microwave. Toss with a few bread cubes and chopped fresh herbs. Microwave to desired crunchiness.


½ cup fresh anise leaves
1 cup boiling water
1 teaspoon honey
1 lemon slice (optional)
Place anise leaves in cup and pour boiling water over them. Let steep 5 to 8 minutes; strain if desired.
Stir in honey and serve with lemon slice.

Quite frankly, this was kind of …eh.

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