It's what was for dinner tonight.....
...at least at my house. Yours might have been quite different.On my way home from photographing a baby (bald) eaglet,
I stopped by the grocery store.
There is a store chain here in New Jersey called Shoprite.
For the past year I have been capitalizing on a recent change there.
I noticed the change, when I got back to NJ from Florida last spring.
In the very back of the store they have a sit down eat area.
I suppose some workers in the area go there and eat lunch.
Perhaps it's gotten progressively more popular to do so.
It's a lot cheaper than going to a restaurant, and you don't have to
deal with a waiter nor waitress. So, no tipping needed and you can sit there
as long, or as short as you like, or take out the food too.
At the end of the lunch period, the store has a lot of leftovers.
So, they package about 2 meals (or more) into a plastic containers with a clear plastic lid
and move that to the front of the store, where they have several glass door
refrigeration units 2 to 4, depending upon which store location.
When they move it up there, the containers are at 30% off price.
Then later, they are reduced to 50 % off.
By the time ~ 4:30pm arrives many are at 70% off.
So, after I am done doing whatever I am doing that day,
I stop by Shoprite and get 4 containers once a week.
Thus, for the past year I have been literally feasting on gourmet meals for a song
and other than heating that dinner up in the microwave, I haven't cooked 1 dinner
in over a year.
When I get home I freeze 3 of the 4 packages and use the other for dinner that night & usually the next night. The second day I also move the second package from the freezer section to the refrigerated section and repeat that each 2 days. This then takes care of 8 dinners for the week. I got 4 packages earlier tonight.
At random I stuck 3 packages in the freezer and the one I tried tonight is (Indian) Butter Chicken. It was sooooooooooooo good, that I ate both meals AND I took
5 pieces of 100% whole wheat bread and sopped up every last drop of the sauce
and ate those too:
I guess I better pull out one of the other containers for tomorrow night......once I can move again.
I just looked up the recipe for you;
In response to:
Chicken Makhani (Indian Butter Chicken)
1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water
Directions
Step 1
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Step 2
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Step 3
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Chicken Makhani (Indian Butter Chicken)
1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water
Directions
Step 1
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Step 2
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Step 3
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Comments (5)
I buy grocery and cook everything to death.
You found a way to eat healthy on a dime.
Good for you. Rotating your food is a good idea as you don't want food poisoning.
Restaurants only offer take out now.
Yeah, no one wants food poisoning.
Well, maybe some models.
routine makes you sound really cheap. And I still don't know what you were thinking about the "nearly expired" can Tuna purchases smh.Thought you were smarter than that.
because that oddly makes you feel better about yourself.
Do yourself a favor and seek professional help for your sake and everyone else's.