This is a revival of the 20 cent meal thread, with a change to 33 cents to relect the rising food costs in many areas. If you can still do a 20 cent meal though, please feel free to share, and we can be amazed at your area's prices and your ability to sleuth out the amazing sales.
To get us started, here's a meal based on this week's seasonal spring foods.
***Salad Sushi and Root Vegetable Soup***
Root Vegetable Soup
.09 Dark Chicken Meat Roasted 2oz
.00 Pan drippings from roasting chicken
.07 Cooked White Rice .75 cup
.00 Rice water from cooking rice in excess water
.03 3 leaves romaine lettuce
.03 Small carrot
.03 Asian White Radish half
.00 Greens from radish tops
.005 Garlic clove half
.02 White Vinegar 1.5T
.01 Salt, Black pepper
Roast Chicken. Reserve pan drippings.
Peel well scrubbed radish, julienne, marinate in vinegar and salt. Finely dice radish peels and reserve.
Cook rice in excess water.
Make sushi rice.
Peel well scrubbed carrot, cut off three 1/8 inch slices at wide end and reserve, julienne rest of carrot. Cut three end slices into flower shapes. Finely dice scraps from making flower shapes and peels and reserve.
Blanch 6 inch piece of scallion green and plunge into cold water to preserve color. Remove immediately and drain.
Slice white part of scallion into thin slices. Slice remainder of green part into thin rings.
Cut radish greens into bite size pieces. Cook in small amount of water until just done. Drain and reserve cooking water. Drink cooking water if you like. Slice garlic thinly. Sautee in 1T drippings until lightly cooked. Stir into greens and toss to distribute.
To make soup:
Saute white part of onion and diced carrot pieces in 1T of onion drippings. Add 1 cup rice water, diced radish, and a bit of salt. Cut parts of the 3 lettuce leaves not being used for sushi wrappers into .25 inch dice. One minute before serving add lettuce pieces and turn off heat. Just before serving add 3 carrot flowers and green scallion rings.
Use the widest 6 inch section of the top of the lettuce leaves. Spread 1/3 of the rice mixture on each leaf. Add center ingredients, roll and cut into 4 pieces.
Chicken salad sushi:
Finely dice cooked chicken and add black pepper and a bit of salt.
Pickled daikon sushi:
Drain marinated radish (can use to dress a future salad)
Use blanched green onion strip and the drained radish.
Use julienne carrot.
Arrange sushi on plate with chicken in the center row or mix within each row with nicest cut side facing up.