08.23 Dinner

08.23 Dinner
We had to run to “Meet the Teacher Night” for our soon-to be kindergartner last night, so I had planned a quick warm up meal. It worked really well, although I ended up eating in the kitchen in stages getting everything finished so I could get ready to go while DD ate. This dinner had a sort of French theme to it, which started with some leftovers from the ZWT.

I pulled some Coq au Vin from the freezer a couple of nights ago to defrost, and just reheated in the microwave while cooking some plain white rice. I also whipped up a Raspberry Vinaigrette and quick salad (just the last of the romaine), and some toast with herbed butter.

Okay, this is so not budget friendly, but if you have an extra $5 and like Raspberry Vinaigrette, get yourself a bottle of raspberry vinegar. And yes, it will likely cost in the neighborhood of $5 (USD) – at least, that was the cheap brand for me. You will use it slowly, or you will love it and come up with all kinds of ways to use it, either way, I think it is cost effective if you like the taste.

Easy Easy Raspberry Vinaigrette
<5 min. prep, serves 4

  • 1 1/2 T. raspberry vinegar
  • salt and pepper to taste
  • 1 1/2 T. oil (don’t use one with a strong flavor, I used canola)

In the bottom of your salad bowl, pour vinegar and add salt and pepper. Pour measured amount of oil into a small bowl or measuring cup you can easily grasp and hold with your off hand. Get your whisk out, limber up your arm, and start whisking. Do not stop whisking until I tell you so. This is the only hard part of this recipe. Slowly pour in the oil. SLOWLY. I’m serious, like drop by drop, practically. You will say to yourself, she’s kidding me, this is going to take forever, my arm is starting to hurt, I can’t possibly whisk this the whole time. and by the time you’re done complaining to yourself, you will probably have finishing dripping in the oil and your vinaigrette will be done. Voila! 🙂

This is how you make any vinaigrette. Take a vinegar, take an equal amount of an oil and drip it in while whisking constantly. Add seasonings at any time. And you may look at your finished product and say, “There is no way that serves 4”. Well, this is so flavor packed that the tiny amount in the bottom of the bowl will lightly cover 4 cups of chopped lettuce with the perfect amount of flavor. Any more and you will seriously do damage to your palate, IMO. 🙂 Raspberry vinager is strong stuff. You might want more if you’re doing a different vinaigrette (like Italian Dressing).

Toast Provence
<10 min, serves 4-6

  • 1/3 loaf (about 5 oz.) whole wheat french bread
  • 1/4 c. butter
  • 1 T. Herbs De Provence

Turn on broiler to High and make sure your oven rack is appropriately placed. Slice bread into 1/2″ thick slices and arrange on a baking sheet. Mix herbs into butter and smear onto slices. Broil until butter has melted and bread is nicely toasted. DON’T walk away, please, or you will be serving charcoal instead of toast.

As for cost analysis, I have to fake it due to ingredients that aren’t in my database (which I only started a few weeks ago), but they should be kinda close. Cost per serving:
Toast: $0.05
Salad: $0.10
Coq au Vin: $1.41
Total: $1.56 (actual outlay: about a quarter, yeah for freezers!)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s