In order to help our readers deal with the repercussions of rising food prices, among other things, our new collaborator Myriam Gendron, creator of the Simply Food site, offers a menu each week at low prices from the best grocery discounts in the week.
Grocery discounts from January 5 to 11, 2023
It's the return of the routine... and the menus of the week! To quietly pick up the pace, I wanted to find you a menu combining comfort and a little touch of color.
The holidays are expensive, but they also often come with lots of leftovers! To complete your menu (or improve it) in an economical way, I encourage you to empty your fridge a little and reinvent your bottoms of pots, bags and dishes in January!
This exercise can not only lighten the weight of your grocery bill in the weeks to come, but above all will allow you to start 2023 on a good footing. Take the opportunity to clean out the freezer and the pantry... you'll probably make some great finds there!
We greatly underestimate what we have on hand at home, but we often have a great playground. And reducing food waste is my number one weapon to limit the impact of inflation. We do not necessarily pay less, but we buy – and we throw away, above all – less while maximizing the money invested.
Good poop!
FEATURED THIS WEEK
PORK SAUTÉED WITH ZUCCHINI AND ALMOND Recipe from Coup de Pouce
INGREDIENTS
3⁄4 lb pork tenderloin, cubed
2 tbsp. balsamic vinegar
1⁄2 tsp. fennel seeds
3⁄4 tsp. salt
1⁄4 tsp. hot pepper flakes
1 pinch of ground black pepper
2 tbsp. olive oil
2 small zucchini, quartered lengthwise, then cut into chunks
2 garlic cloves, cut into thin slices
1⁄2 tsp. dried oregano
1⁄4 cup fresh parsley, chopped
1⁄2 cup toasted natural almonds
PREPARATION
GOOD TO KNOW !
Serve over rice (prepare more: it will also accompany the tofu meal). If desired, you can double the pork, which can garnish the meal bowls.
BEEF PATTIES GRATINATED WITH CHEESE AND OLIVESRecipe from Coup de Pouce
INGREDIENTS
1 C. olive oil
1 clove garlic, finely chopped
2 tbsp. tomato paste
1 C. sweet paprika
1⁄4 cup red wine
1 tomato, seeded and diced
1 1⁄2 cup veal demi-glace
1⁄4 cup chili-stuffed manzanilla olives, chopped
1⁄4 cup fresh Italian parsley, chopped
1 1⁄2 lb ground beef
1⁄4 cup unsalted butter
1 cup manchego or sharp cheddar cheese, grated
salt and pepper
PREPARATION
PUTTANESCAR TUNA PASTARecipe from Stefano Faita, Zeste
INGREDIENTS
3 tbsp. olive oil
3 garlic cloves, lightly crushed and peeled
2 anchovy fillets
1 can of tuna (160 to 170 ml), drained
1 jar of marinara sauce (648 ml)
1⁄2 cup pitted Kalamata olives
2 tbsp. salted capers
1 lb linguine
freshly ground black pepper, to taste
crushed red pepper flakes, to taste
fresh parsley, chopped, and basil leaves to garnish
PREPARATION
ORANGE TOFURecipe from Coup de Pouce
INGREDIENTS
1 block of firm or extra-firm tofu, drained, patted dry and cut into 1 cm dice (450 g)
3 tbsp. cornstarch
3 tbsp. vegetable oil
1⁄2 cup orange juice
1 C. orange zest, finely grated
2 tbsp. tablespoon reduced-sodium soy sauce
2 tbsp. maple syrup
2 tbsp. tablespoon rice vinegar
2 tbsp. toasted sesame oil
2 tbsp. fresh ginger, grated
1 clove garlic, finely chopped
2 green onions, chopped
1 C. tablespoon toasted sesame seeds
salt and pepper
PREPARATION
GOOD TO KNOW !
Serve over reserved rice. As bok choy and broccoli are in the same family, I suggest you opt for the latter (featured this week).
MEAL BOWLS OF COUSCOUS, SWEET POTATOES AND ROASTED CHICKPEASRecipe from Coup de Pouce
INGREDIENTS
1 can of chickpeas (540 ml), rinsed and drained
2 cups sweet potatoes, peeled and cut into 1cm cubes
1 small red onion, cut into 1cm slices
1 C. olive oil
1⁄2 tsp. garlic powder
1⁄2 tsp. ground cumin
1⁄2 tsp. smoked paprika
1 1⁄2 cup whole wheat couscous
1 1⁄2 cup boiling water
1 avocado, sliced
4 cups arugula or baby spinach
salt and pepper
Sauce dragon
1⁄4 to 1⁄3 cup nutritional yeast
3 tbsp. olive oil
2 tbsp. maple syrup
2 tbsp. tamari sauce
2 tbsp. water
1 clove garlic, minced
PREPARATION
GOOD TO KNOW !
This bowl is perfect for adding another protein of your choice and thus increasing the number of servings (for example the extra pork). Since you will also need 4 cups of roasted sweet potato for the lunch salad, you could cook it at the same time.
TUNA AND ROASTED SWEET POTATO SALADRecipe from Helping Hand
INGREDIENTS
4 cups sweet potatoes, peeled and cut into 1cm cubes
2 tbsp. olive oil
1 C. garlic powder
1⁄2 tsp. paprika
6 cups mixed lettuce leaves
2 cans of tuna pieces in water (170 ml each), drained
1 cup frozen shelled edamame, blanched
1 avocado, sliced
salt and pepper
Old Fashioned Vinaigrette
3 tbsp. olive oil
2 tbsp. tablespoon white wine vinegar
1 C. old fashioned mustard
1 C. maple syrup
salt and pepper
PREPARATION
ORANGE AND YOGURT CAKERecipe from Helping hand
INGREDIENTS
1 3⁄4 cup flour
1 C. baking powder
1⁄2 tsp. salt
2 eggs
1 cup plain yogurt
3⁄4 cup sugar
1⁄3 cup orange juice
1⁄3 cup canola oil
1 C. tablespoon orange zest, finely grated
1 C. teaspoon orange or vanilla extract
Orange and honey ice cream
1⁄4 cup runny honey
2 tbsp. tablespoons unsalted butter
2 tbsp. orange zest, finely grated
PREPARATION
