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Weekly Eating – 1/7/19

 

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Well I got to go mushroom foraging with my friend finally! I’ve been wanting to since last year, but finally we both had time, hunting season was over, and it had just rained, so I got to frolic in his acreage and benefit from his knowledge.

mushroom foraging with a friend

And what knowledge he has! This friend has been in the food business for decades, and foraging for many years. It was quite eye opening to have all the things pointed out, like light and tree types and ages and water and elevation. What kinds of things to look for at what time of the year.

mushroom foraging with a friend

And when we found a cache of oysters, what they should smell and look and feel like. We then compared them to two different books when we got back, just to be extra sure. If he says it won’t kill me, I’ll eat it.

homemade pierogi

I also made a big batch of pierogi because since I took them to a food swap last year people have been asking for them again. I did 3 types: mashed potato, sauerkraut, and applesauce; all the fillings were also homemade.

vegan lasagna

Oh, and totally nailed my first vegan lasagna! The boy even said the cashew-tofu “cheeze” tasted “ricotta-y” haha I followed this recipe pretty much to a T. Full disclosure: pretty sure the noodles were not vegan. But the “cheeze” and lentil “meat sauce” was delightful.

Monday:

Breakfast – smoothie

Lunch – veggie burgers of the leftover curry mixed with leftover chili and oats and flax added as binder. I love veggie burgers for using up any leftover odds and ends. Topped with green sauce, hot sauce, and cashew cream.

veggie burger with cashew cream

Dinner – I made a mushroom deuxelle stuffing type thing, but added some pickled figs because why not. And a red beans and brown rice to go with this lovely foraged topping.

red beans and rice with mushroom deuxelle

Tuesday:

Breakfast – 1 blueberry organic yogurt

Lunch – leftover sweet potato fries  with avocado and BBQ jackfruit

leftover jackfruit and sweet potato fries

Snack – blueberries and walnuts

Dinner – leftover pumpkin gnocchi, and a salad

leftover pumpkin gnocchi

This was food swap night, and we had a ball at Durty Bull Brewing.

food swap goodies

Wednesday:

Breakfast – local chicken eggs on toast with vegan pepperjack cheese. I finally found some brands that taste like actual cheese, not chalky, and melt! It’s wonderful.

vegan pepperjack and egg sandwich

Lunch – veggie burger with vegan cheddar, sauerkraut, and avocado, and a big side salad with green goddess dressing.

veggie burger and salad

Snack – blueberries and almonds

Dinner – Annie’s organic shells and white cheddar mac, with a can of white beans, nutritional yeast, almond milk, garlic salt, and turmeric for color as the sauce!

beef mac

It looked convincingly like real mac n cheese. I had a pound of pastured beef from the Butcher Box thawed, and added it for a super healthy but hamburger helper like meal.

Thursday:

Breakfast – smoothie with bananas and coconut water, citrus fruits, frozen mango and peaches

Lunch – leftover red beans and rice and a salad

Snack – dried prunes and figs, and almonds

Dinner – Corn and potato chowder in the instant pot!

corn and potato chowder

I just put 5 potatoes, quartered, a tbsp veggie stock, 1/2 cup cashews and some water in for 15 minutes. When it was done I used the immersion blender to make it smooth and creamy. Then I added 2 more potatoes, diced, a can of corn, not drained, and some spices, and put it in for another 5 minutes. BOOM. Delicious.

Friday:

Breakfast – toast with 2 quail eggs and vegan pepperjack cheese

quail eggs and vegan cheese on toast

Lunch – went out with a friend to our favorite Chinese spot. They had a new tofu curry, so of course I had to try it! It was pretty good, though the tofu was a bit overcooked and chewy, the sauce was nice and had a slow burn to it. Great with the fried rice.

tofu curry

Snack – a banana in the morning, and chocolate cherry pecan mix on the way home! I just mixed a tbsp pecans, a tbsp dried cherries, and a tbsp chocolate chips in a small container.

chocolate cherry pecan trail mix

Dinner – sister in law is in town, and she is vegetarian. We took her out to Bull City Burger and Brewery, because I heard they have the Impossible Burger and I am dying to try it!

bcbb green monster

But, turns out, they got rid of it  🙁  Apparently, once you dig into the details of how it is made, it actually takes a lot more resources to make and transport that patty than they take to obtain locally raised pastured NC cows for their burgers and process them in-house. Which is actually a decision I can get behind. Hence me having the Green Monster instead.

The Weekend

While sis-in-law is in town, we are going to take her around Duke’s campus and downtown Durham, to show her all the things she might do and places she might live if she ends up being matched here. Since I am a tour guide on the side, this is right up my alley! And Durham has SO much to offer, it’s not hard to persuade people that living here is pretty cool.

Oh, and this weekend is Step 2 of my grand food experiment this year: home fermented soy sauce! I think this is a thing most people don’t want to know how it’s made… but I find it fascinating.

soy bean mold patties in brine

Basically you create a dough from cooked soy beans and flour. Then cut it into rounds, and let it grow mold, on purpose. After 12-14 days, you put the rounds into a brine, which only lets the right guys keep growing (hopefully). Between 6 months and 2 years later, you have a salty, complex and flavorful sauce!

 

Food Total: $129 + 29.98 + 15.66 + 41.17 = $215.81

Yikes.

That hurts a bit, totaling it all up. So, first there was the Butcher Box that I forgot to unsubscribe from, so another box came. The promo box that included 2 free pastured chickens was totally worth it, but this one not so much.

But, the deal they are running now includes the normal box, plus $25 for 2 pounds of Alaskan wild caught salmon. If you use my affiliate link –> http://fbuy.me/lwpAj <– and sign up, we both get 2 pounds of wild salmon free! I would keep going for another box for that!

Second, the Produce Box, which this week included broccoli, winter strawberries, pears, cauliflower, lettuce, carrots, and potatoes. And then a stop by the Co-op with sister-in-law just because she was curious and it turned into some bulk stock up shopping. Finally a quick trip to the regular grocery store because we were out of tissues, yogurt for the boy, and almond milk.

 

How about you guys? Did you have a learning week or an awesome week of wins?

 

 

Restaurant Review: The Little Dipper

In case this is your first BE review article, I’ll remind you of the rules.

Food locations will be evaluated based on:

  • Taste: 1 (wet toast) – 10 (your taste buds have died and gone to heaven)
  • Atmosphere: 1 (gas station bathroom) – 10 (best you’ve ever experienced)
  • Value: 1 (not worth it) – 10 (super duper deal)

All opinions are those of the Budget Epicurean.

Tucked inside the North Building of Brightleaf Square on the outskirts of downtown Durham NC is a hidden gem. Called “The Little Dipper: Fondue on Main”, Durham is its second location. The owner is from Durham, and followed a girl to Wilmington. Their first date was at the Wilmington location, and it must have made quite the impression. When they eventually married and moved back to Durham, they decided to take a leap and open their own here.

The Durham location opened in April of 2013 as a full service fondue restaurant. Each table has at least one burner built into the center for the table to share. The owners also designed, built, and painted the entire interior from booths to eclectic decor to crazy sand wall art. They are known for our specialty sauces, all homemade and delicious for dipping cooked meats and seafood.

The Durham location also offers a “LOCAL ‘919’ MENU,” which includes options for each course made with locally sourced farm ingredients.  The Durham Dipper is proud to be part of such a strong community who supports local farmers by offering seasonal features and sustainable menu items changing on a regular basis.

The Menu is insanely huge and can feel a bit overwhelming at first glance. It is set up to be a three-course experience, so make sure you have plenty of time set aside to fully enjoy this meal! You get to choose your cheese dipper appetizer, a soup or salad, and you main entrees and cooking style.

The desserts are priced separately, but honestly it is the best part of the experience! Make sure you also have a lot of room, and very stretchy pants 😉

review the little dipper durham

The servers are extremely helpful and friendly as well, and can answer all your questions and provide suggestions based on what you like and are looking for. We decided on a premium fontina and basil starter. They light your burner, and bring over a massive cast iron pot full of molten cheese and a sampler tray, and then the fun begins!

They supply long fondue forks which you use to spear your fruit or veg, and then dip into the lava like bowl of cheese. I was a little leery of the fruits, but it turns out cheese covered grapes are delicious. We ate and ate and then realized we had 3 more courses to go!

review the little dipper durham

Once you throw in the towel on the cheese, they whisk it away and bring your salads. It is not the star of the show to be sure, but it felt nice to have a light lettuce moment between the heavy cheese and the goodies to come. And the salad itself is large enough to be a meal, so I ended up packing up half to take home.

Then your main course arrives. We went with the traditional peanut oil, which is again brought out in a huge iron pot. You can choose a pre-selected variety of meats, or like we did, the “undecided” where you get 3 different protein options.

I went with tuna, dumplings, and filet while my dining companion chose scallops, shrimp and filet. It comes with your choice of 3 of their homemade daily dipping sauces, as well as a plate of mushrooms which you stuff with their aphrodite herbed cream cheese, dip in breading and fry.

There is a handy tip sheet on suggested cooking times for each item, in case you don’t know how many seconds in boiling peanut oil it takes for a scallop to be considered done. They also supply a long “rescue spoon” for anything that happens to jump off the fondue fork for a swim.

It was great fun dipping and dropping different cuts into the pot while chatting about life and stuffing our faces. The wasabi lime sauce on the filet was my personal favorite of the night.

review the little dipper durham

Drumroll please……

Then they cleared the table, and brought out the steaming bowl of molten chocolate laced with caramel and topped with pecans that I’d been waiting for! Oh yeah, you better believe we went with the Turtle dipper. And a ‘classic dippers’ plate, because we’re indecisive like that.

You can also go with just fruit dippers, or upgrade to the “supreme dippers” or “Swanky Fondue” options for things like rice crispies, oreos, or liquor-laced dipping sauces.

review the little dipper durham

The Turtle fondue was so amazing, I wanted to just eat it with a spoon. Thankfully I was in so much pain from being too full so I couldn’t do it! 😉

The whole meal took about 2 hours total, and was a very relaxing experience. I loved the funky atmosphere, and the energy of the place. I cannot wait to go back!

 

Overall I’d rate The Little Dipper:

  • Taste: 10
  • Atmosphere: 10
  • Value: 9