A DINNER FOR 6 UNDER $16.00 (Think Labor Day)
Four years ago I wrote about participating in a charity auction box dinner. The only rules for my contribution were that a dessert be included, need for utensils be minimal and that the choice of dishes easily consumed. I chose oven fried, Garlic Dusted Chicken, Chili-Lime Sweet Potato Salad, Balsamic Marinated Green Beans and Peach-Plum Pie.
Although I don’t usually post full menus, I decided to write about this dinner as an exercise keeping costs down while organizing a full, company acceptable meal. I brought it in under $12.00 in September 2015. In reviewing my records this week, I thought it might be fun to duplicate that dinner today for comparison.
In 2015, I bought everything for the dinner at my favorite supermarket, a regional chain. This time around, I admit I relied on Aldi’s for several items but Aldi’s is now so accessible nationally that I don’t think my having shopped there will compromise my results. I brought this dinner in for under $16.00–$4.00 more than before. I could have spent less if I used frozen cut beans and bought drumsticks but it still would have totaled more than $12.00. Also, I did omit the lettuce salad, but I doubled the quantity of beans and I think they average out.
What is worth noting is that prices have not risen as steeply from 2015 to 2019 as they did from 2011 to 2015. The exception is fresh fruit. What has changed is the value in the package, especially in frozen foods. Four years ago, the 1 lb. bag of frozen produce could still be found for$1.00. . Now everything is in a ‘steamable’ package and the weight varies from 8 oz.to 12 oz. but never 16 oz. and we pay more for the lesser amounts.
Since our government has ceded our food supply to corporate control, we can’t expect this situation to change. Markets such as Aldi’s and Trader Joe’s, which specialize in alternative items from other lands, have become viable options both for value and quality. Though I don’t recommend either of them for all your needs as is the traditional supermarket, such markets do deserve a place on your list of regular stops.
As for this dinner, I’m including the price lists from 2015, and 2019 for you to see along with the recipes. Give it a try. It makes a summer dinner or Labor Day Picnic.
ACCOUNTING September 2015
Chicken @ $0.98 lb. family pack 3lb or more was $4.22 -10 thighs in pack=$0.42 each= $1.68
Chicken @ $1.18 lb.- 6 drums $2.89
French cut green beans $1.00 Lettuce – 1 head iceberg $1.28
3 Sweet potatoes @ $1.08 lb. $2.36
Peaches and Plums @ $0.68 lb. 6 items, 3 each $2.44
TOTAL——————- $11.65
ACCOUNTING August 2019
Chicken @$0 .88 –family pack-6.03lb.=$5.50
Green Beans $1.19 per fresh pack =$2.38
Sweet Potatoes @$0.78lb. -3lb.=$2.34
Peaches &Plums @$0.98lb.-3.5lb=$3.43
2 limes@$0.25 each =$0.50
Cashew nuts-1 pkg.-$1.00
Total—————–$15.15
RECIPES
Teriyaki Basted Garlic Dusted Chicken: Serves 6
6 chicken pieces, breast thighs, drums or one whole roasting chicken
About 1 Tbs. Teriyaki sauce per piece, or side of chicken, less for drums + 2 Tbs.
2 tsp. garlic powder –more if needed
½ envelope chicken bouillon
2 cups water – estimate
Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with Teriyaki Sauce. Place chicken pieces in an ovenproof pan, large enough to fit comfortably. Add 11/2 to 2 cups water to measure 11/2 inches in the pan. Sprinkle the bouillon on the water, add 1-2Tbs. Teriyaki sauce and sprinkle ½ tsp. of garlic powder on each of the pieces, more if needed for a good dusting. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min. Maintain water level but do not baste. Serve with pan juices on the side or remove from pan and allow to come to room temperature, Optionally, strain and chill pan juice to make aspic to serve on the side.
Lemon Seasoned French Cut String Beans: Serves 6-8
(2) 1lb. pkgs. fresh whole green beans
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1 1/2tsp. chicken bouillon granules
2 Tbs. chopped lemon balm leaves
OR if fresh herbs aren’t available use vinaigrette recipe below
Cook beans as per package directions, drain and toss with oil, seasonings and herbs, if using. Serve warm or chilled.
Basic Vinaigrette
The fundamental ratio is 1 part vinegar to 3 parts oil, with salt and pepper to taste. Dissolve seasonings in vinegar. If making in a jar, add oil in 3 parts, shaking between. If using a blender or bowl add oil in a thin stream with machine running or constantly stirring.
Sweet Potato Salad with Lime: 6 servings (Substitutions noted)
2 lbs. sweet potatoes
1/3 cup fresh lime juice – (I used ¼ cup concentrated+ water to equal 1/3 cup.)
1 Tbs. minced fresh ginger – (I used a rounded ½ tsp. powdered)
1 jalapeno minced- (I used a few drops of hot sauce)
2Tbs. brown sugar
¼ cup oil
Salt to taste
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped – (omitted)
1 Tbs. lime zest – (omitted)
2 Tbs. chopped fresh mint
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy.—check by pricking them. Peel skins off while warm and cool. Blend the next 4 ingredients adding oil in a stream to make a vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a spatula. Mix the last 3 ingredients to pass as a garnish. Will keep for 3 days covered and chilled. Toss gently again and bring to room temperature before serving. Do not make garnish ahead.
Peach-Plum Pie Serves: 8-10
For Filling-
1 ½ lbs. fruit pitted, peeled if needed and sliced if needed, I used 3peaches and 3 plums
1 tsp. cinnamon (optional)
½ cup sugar
2 Tbs. cornstarch
1 tsp. butter
¼ cup dried fruit – (optional) plumped in ½ cup water in the microwave in high for 30 sec. and drained. (raisins or craisins)
When dough is ready, toss all the ingredients gently and fill pie shell.
For Crust- * (Option –purchase a refrigerated pie crust)
1¼ cups flour
¼ cup sugar
¼ tsp. cinnamon –optional
½ cup shortening – – this can be Crisco, butter or margarine
4 Tbs. ICE water
Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a
12” round, put the rolled crust into an 8 or 9 inch pie pan. Add filling. Trim edges from around pie pan leaving a 1 inch margin. Re-roll the trimmings cut in 1-2 inch wide strips to form a lattice top by placing alternately over the top. Crimp edges.
Preheat oven to 400 degrees, bake 10 min. then reduce heat to 350 degrees and continue baking until golden and bubbly.
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
