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


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

rworange | Jul 28, 2007 05:00 AM

Here’s the reason why …

Eating like a Chowhound on $3 a day – overview

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

Eating like a Chowhound on $3 a day – Week 2 menu and recipes

This is a boring week.

I bought one ear of corn (25 cents) and one slice of bacon (20 cents). The rest was what I already bought from the first two weeks.

Then again, there is the Lady Marmalade chicken … chickie, chickie, ya ya yum, yum … with café au lait and chocolate for dessert.

I was planning on egg salad this week and on Chowhound someone suggested an egg salad club … egg salad layered on toast with lettuce and extra crisp bacon. So I threw the budget to the wind and picked up a slice of bacon from the meat counter at Rincon Latino along with the ear of corn.

Never did more get done with one slice of bacon.

On Tuesday, I fried the bacon slice and reserved it for lunch on Wednesday. I drained the bacon on a slice of bread which I used to later make croutons.

I used the bacon fat to fry ham and egg for a sandwich.

Then I threw a sliced sweet potato in and made home fries. Bacon fat didn’t flavor the sweet potatoes enough so I added a teaspoon of orange marmalade … great.

Twenty cents well spent, I’d say. I may have a talent in the category of stretching a dollar … make that a dime.

Most of the recipes are repeats and recipes can be found in week one and two posts


Breakfast – Oatmeal with cinnamon raisin Coffee with milk

Lunch: Oscar Meyer smoked ham on rye sandwich with lettuce, tomato and mustard, spiced plum, coffee with milk

Dinner: Lady Marmalade Chicken, summer squash green salad (lettuce, tomato, pepper, vinaigrette), white wine cafe au lait with square of chocolate.


Breakfast – Cream cheese stuffed French toast with home-made orange marmalade. Coffee with milk

Lunch. Sardine salad lettuce, tomatoes, parley and sliced radish with vinaigrette, honey apple cinnamon gelatin. Coffee with milk

Dinner Tuna with green & gold Cauliflower Casserole, Swiss chard with ginger, Dapple Dan plucot crisp


Breakfast – oatmeal with cinnamon and raisins Coffee with milk

Lunch: Tea sandwiches Cream cheese stuffed celery Glass of white wine, Strawberry orange marmalade gelatin Coffee with milk

Dinner: Chicken soup, baguette, green salad (lettuce, tomato, radish, parsley croutons) Vinaigrette Spicy Santa Rosa plum.


Breakfast – Oatmeal with orange marmalade, Coffee with milk
Lunch: Ham and egg sandwich on honey wheat, orange marmalade sweet potato home fries, honey apple cinnamon gelatin, Coffee with milk

Dinner: Chipotle meat balls, 1/2 ear of corn with lime cilantro butter, green salad (lettuce, bacon croutons vinaigrette) 2 tortillas, Spicy Dapple Dan Plucot.

Snack: Popcorn


Breakfast – Oatmeal with raisins and cinnamon Coffee with milk

Lunch: Egg salad club sandwich, green salad (lettuce, tomato, bacon croutons, vinaigrette), chocolate square Coffee with milk

Dinner: Fast food Chinese condiment packet chicken, rice, garlic Swiss chard, Strawberry orange marmalade gelatin

Snack: popcorn


Breakfast – Oatmeal with orange marmalade Coffee with milk

Lunch: chicken soup, baguette, square of chocolate Coffee with milk

Dinner: Chipotle meat balls, 1/2 ear of corn with lime cilantro butter green salad (lettuce, radish, cilantro croutons, vinaigrette) 2 tortillas, honey apple cinnamon gelatin


Breakfast – Oatmeal with cinnamon and raisin, Coffee with milk

Lunch: Egg Salad Gribiche, marinated cucumber, Warm Dapple Dan plucot with cardamom, fresh ginger & orange marmalade, Coffee with milk

Dinner: Chicken with Swiss chard, green salad (lettuce, tomato, vinaigrette), honey apple cinnamon gelatin


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


Voulez vous mange poulet avec moi?

Saucy with spice

Apologies to Bob Crewe and Kenny Nolan. Thanks to this website for the inspiration.

1 teaspoon olive oil or nonstick spray.
1 teaspoon Heinz spicy brown mustard
1 tablespoon Orange Marmalade
1/2 teaspoon any hot chili powder or cayenne
1/2 jalapeno pepper, seeded and diced
1 teaspoon lime juice
1 chicken breast

1 Combine mustard, marmalade, jalapeno, lime juice

2 Add a little chili powder to desired spiciness.

3 Sautee chicken breast until done. Remove from pan.

4. Add marmalade/mustard to pan juices. Reduce sauce.

5. Top chicken.


BTW, to convert to regular ingredients 1 packet usually equals 1 teaspoon

1 cup apple juice
1 packet honey from some coffee joint
1 packet malt vinegar from H.R. Salt (or any vinegar)
1 packet hot Chinese mustard from forgotten Chinese take-out
2 packets of soy sauce from another forgotten Chinese take-out
3 dried peppers that came with Chinese takeout
2 packets black pepper from some take out or another
1 clove minced fresh garlic
1 teaspoon minced fresh ginger
1 chicken leg

1. As you open packets take a small taste to make sure they haven’t gone bad … some of those packets have been in the drawer a loooong time.

2. Combine first nine ingredients. Bring to a boil.

3. Reduce heat, add chicken leg and simmer covered about 45 minutes to an hour. .
4. Serve over rice.


Surprisingly this wasn’t horrible. I wouldn’t make it again, but I needed to use up the cauliflower and the above recipe seemed a good match. It was actually pretty with the green and gold cauliflower, pinkish tuna and sprinkle of parsley on top.

2 – 3 cups cooked cauliflower
1 can tuna in water, drained
1 1/2 tablespoon butter
1 1/2 tablespoon flour
1 1/4 cups milk
Pepper and salt to taste
1 tablespoon chopped fresh parsley

Cook cauliflower

Melt butter in a saucepan. Remove from heat and stir in flour slowly to make a paste. Slowly add a 1/4 milk, stirring until smooth and flour/butter mixture is incorporated.

Return to medium-high heat and slowly add remaining milk

Continue stirring until sauce has thickened, about 30 minutes.
Stir in cauliflower and tuna.

Garnish with chopped parsley

This doesn’t reheat or freeze well and should be eaten as soon as it is made.


1/3 cup apple juice
1 teaspoon soy sauce
1 teaspoon of minced fresh ginger
Enough Swiss chard leaves to loosely fill a large soup pot.

Combine apple juice, soy sauce and ginger and heat. Add the Swiss chard and cook until the chard is wilted and the volume reduced by about half--about 5 minutes.


1 tsp olive oil or spray
1 clove minced garlic
Enough Swiss chard leaves to loosely fill a large soup pot.

Brown garlic. Add the Swiss chard and cook until the chard is wilted and the volume reduced by about half--about 5 minutes.


The cucumber was starting to go bad. To extend its life I sliced it and tossed it with salt and a little sugar. It went in the fridge about 2 hours to draw out excess moisture. Then I drained the cucumbers and covered them with white vinegar. Some recipes mention adding chopped garlic or ginger or dill.


I used this recipe from Chow as an inspiration

Not sure what makes gribiche, I looked it up and one site described it as the French equivalent of tartar sauce …

“A key difference between Sauce Gribiche and tartare sauce is that the oil, vinegar and seasonings are not emulsified (fully blended) into the Sauce Gribiche as they are with tartare sauce.”

The cornichons and capers … well, didn’t have them. I did have some marinated cucumbers … so what the heck, threw them in. I did use the technique though. Gribiche or not gribiche … that is the question.

1 hard-cooked egg
1/4 teaspoons Heinz spicy brown mustard
1 tablespoon of marinated cucumber (should really be cornichons and capers)
1 tablespoon olive oil
1/4 teaspoon red wine vinegar
1 tablespoon finely chopped parsley
Salt and pepper to taste

Remove shell from egg, cut in half, and remove egg yolk.

Use a whisk to mash yolk to resemble corn meal. Mix in mustard.

Add oil slowly while whisking. Add vinegar, salt and pepper.

Finely chop the egg whites and add to the yolk mixture.

Add parsley and cucumber and mix until combined.


1 hard cooked egg
1 – 2 slices of crisp bacon
1 tablespoon mayo
1/2 teaspoon Heinz spicy brown mustard
Salt and pepper to taste

Separate white from yolk.
Rough chop white into large-ish chunks
Mash yolk with fork, whisk in mayo and small amount mustard
Season with salt and pepper
Fold dressing into whites
Layer on toast with lettuce and extra crisp bacon slices.

For me the ‘club’ part happened with the lettuce … bread, lettuce, 1/2 egg, mixture bacon, lettuce, rest of the egg mixture, lettuce leaf, top with bread. It made a nice substantial sandwich that was crispy crunchy with the lettuce and bacon. Nice textures. Thank you whoever it was who posted this on Chowhound.

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