To help our readers deal with the impact of rising food prices, our new contributor Myriam Gendron, site creator, has among other things Just eatoffers a great value menu every week from the best grocery discounts of the week.
January 26 grocery discount at 1ah February 2023
This second half of January is quite interesting in terms of discounts! Boneless breasts are still the lowest this time at Maxi, as is whole chicken at $1.74/lb at Super C: definitely worth it!
Mushrooms are back at Super C for a friendly price of $0.94 per tray, and that’s what got me talking to you a little about preserving them. Because we bought them all and when the time comes to cook them, look down!
What you need to understand is that fruits and vegetables are alive and “breathing” (which is actually a very good sign!). But the more they breathe, the less they retain… and mushrooms are among those that do this most often. How do we extend their lifespan? The first step is to remove the plastic wrap that covers them when you return from the grocery store: it smothers the mushrooms, traps the moisture they give off and quickly creates condensation and mold. We avoid anything that is absolutely airtight and prefer a container where they come into contact with the air as much as possible. Another good trick is to place them on a dry cloth (or paper towel) that will absorb the excess moisture… and which we will change when needed!
By the way, pork ribs are $2.77/lb at Super C and pork ribs are $3.49/lb at IGA: It’s a good time to start shopping for the Super Bowl. Planning is often the key to saving!
Good week !
FEATURED THIS WEEK
MONDAY
CHICKEN WITH CREAMY SAUCE WITH LEEKS AND MUSHROOMS
Recipe taken from Boost
- Servings: 4
- Preparation: 15 mins
- Cooking: 20 mins
INGREDIENTS
4 boneless, skinless chicken breasts
4 tbsp. olive oil
2 small leeks, white and light green parts only, thinly sliced
2 garlic cloves, chopped
1 pack mushrooms (227 g), quartered
1⁄3 cup dry white wine
1 cup 15% cooking cream
1 C. dijon mustard
salt and pepper
PREPARATION
Salt and pepper the chicken breasts. In a large skillet, heat half the oil over medium-high heat. Add chicken and cook 2 minutes on each side or until browned. Place the chicken on a baking sheet or in an ovenproof dish and cook in a preheated 350°F oven for 10 minutes or until the chicken has lost its pink color inside. Place the chicken on a plate and cover loosely with aluminum foil.
Meanwhile, heat the remaining oil in the pan over medium-high heat. Add the leeks and garlic and sauté for 5 minutes, stirring occasionally. Add mushrooms and continue cooking, stirring, for 5 minutes or until they begin to brown. Salt and pepper. Pour in the white wine, scrape the bottom of the pan and cook for 3 to 5 minutes or until the liquid has almost completely evaporated. Add the cream and mustard and stir to coat the ingredients well. Cook for 2 minutes or until the cream has reduced slightly and the sauce has thickened. Place the reserved chicken in the pan and drizzle with the sauce.
GOOD TO KNOW !
Since you also need a pound of chicken for the zucchini lunch bowls, you could make it right away. Serve over rice if desired (you can also cook enough to accompany the shrimp stir-fry).
TUESDAY
TORTELLINI SOUP WITH SAUSAGES AND MUSHROOMS
Recipe taken from Boost
- Servings: 6
- Preparation: 10 mins
- Cooking: 18 mins
INGREDIENTS
1 C. Olive Oil
3⁄4 lb Italian sausage, skin removed
1 package mushrooms (227 g), sliced
2 carrots, finely diced
1 onion, finely chopped
2 garlic cloves, finely chopped
1 C. dried oregano
1 C. Flour
6 cups low-salt chicken broth
1 package cream cheese tortellini (350 g)
2 cups baby spinach
2 TBSP. tablespoons fresh basil, chopped (optional)
Parmesan, grated (optional)
salt and pepper
PREPARATION
- In a large saucepan, heat the oil over medium-high heat. Add the sausage meat and cook, shredding with a wooden spoon, for 3 minutes or until browned. Add the mushrooms, carrots, onion, garlic, and oregano and continue to cook, stirring, for 5 minutes. Salt and pepper.
- Reduce heat to medium. Add the flour to the saucepan and cook, stirring constantly, for 1 minute. Pour in the broth and bring to the boil, scraping the bottom of the pan with a spoon. Reduce the heat, add the tortellini and cook 6 to 8 minutes or until al dente. Add spinach and cook 1 minute or until tender. Just before serving, sprinkle with basil and grated Parmesan, if you like.
GOOD TO KNOW !
The sausages on sale this week are a variety of flavors. Feel free to combine Italian sausages with another variety!
THE WEDNESDAY
SAUCE SHRIMP AND ZUCCHINI WITH CURRY
Recipe taken from Boost
- Servings: 4
- Preparation: 15 mins
- Cooking: 15 mins
INGREDIENTS
1 C. Olive Oil
2 courgettes, halved lengthways, then cut into 5mm thick slices
1 garlic clove, finely chopped
1 C. Curry powder
1⁄2 tsp. ground turmeric
1⁄2 tsp. paprika
1⁄4 cup water
1 pound large shrimp, peeled and deveined
salt and pepper
PREPARATION
- In a large pan, heat the oil over medium-high heat. Add zucchini, garlic, curry, turmeric and paprika. Salt and pepper. Cook for 5 minutes, stirring occasionally. Add the water, cover the pan and continue cooking for 5 minutes or until the courgettes are tender but still crisp (stir halfway through cooking). Remove the lid and add the shrimp. Cook, stirring, 2 to 3 minutes or until shrimp are pink. Serve with rice if you like.
THURSDAY
ZUCCHINI, TOMATOES AND PARMESAN FRITTATA
Recipe taken from Boost
- Servings: 4
- Preparation: 15 mins
- Cooking: 15 mins
INGREDIENTS
1 C. Olive Oil
1 zucchini, halved lengthways, then cut into 5mm thick slices
1 garlic clove, finely chopped
1 cup baby spinach
8 eggs
1⁄4 cup milk
1 C. dried oregano
1⁄3 cup parmesan cheese, grated
1 cup grape tomatoes
salt and pepper
PREPARATION
- In a 9 or 10 inch skillet, heat the oil over medium-high heat. Add zucchini and garlic and cook 5 minutes or until tender. Add the spinach and cook for a further 1 minute.
- Meanwhile, in a bowl, whisk together the eggs, milk, and oregano. Salt and pepper. Pour over the vegetable mixture. Sprinkle with cheese and garnish with grape tomatoes. Cook over medium-high heat for 7 minutes or until the bottom and sides of the frittata are set and the top is still slightly runny.
- Cook under the preheated grill for an additional 2 minutes or until the top of the frittata is golden brown.
FRIDAY
STUFFED ZUCCHINI BY SABRINA
Zeste’s recipe
- Servings: 4
- Preparation: 20 mins
- Cooking: 20 mins
INGREDIENTS
4 zucchini
2 sausages, casings removed
1 C. Fennel seeds
2 garlic cloves, chopped
3 tomatoes, diced
1⁄2 cup mozzarella cheese, grated
PREPARATION
- Preheat oven to 350°F. Wash the courgettes, cut off the ends, leave whole, scoop out the inside of the courgettes with a spoon or apple corer.
- In a pan, sauté the sausage meat, fennel seeds, garlic cloves and a third of the tomatoes. Once everything is cooked, add the mozzarella and stuff the courgettes with this mixture.
- Place the courgettes in a casserole dish, add a little water, a drizzle of olive oil and the remaining tomatoes. Cover. bake for 20 minutes.
GOOD TO KNOW !
When scooping out your zucchini, don’t throw away the pulp! You can put some in the filling, but also reserve some for muffins as a snack (be sure to shred well). As for the tomatoes, you can of course replace them with grape tomatoes. Twenty should be enough (about a pound).
HAVING LUNCH
ZUCCHINI WITH CHICKEN, PESTO AND TOMATOES
Zeste’s recipe
- Servings: 4
- Preparation: 8 mins
- Cooking: 10 mins
INGREDIENTS
1 C. Olive Oil
2 garlic cloves, finely chopped
1 pound chicken, cut into 2cm x 2cm cubes
1⁄2 cup almonds, roughly chopped
4 medium zucchini, spiralized
1⁄2 cup pesto
1 cup grape tomatoes, halved
Salt and black pepper from the mill
PREPARATION
- Heat the olive oil in a coated pan over medium heat. Add the garlic and cook for 30 seconds.
- Add the chicken. Season with salt and pepper and cook until golden and cooked through. Reserve in a bowl.
- Wipe out the pan, return to the stove and brown the almonds. Book.
- Add the zucchini spirals to the pan and cook, stirring gently, for about 2 minutes. They should be hot and lightly cooked.
- Add pesto, chicken and tomatoes. Season to serve and garnish with toasted almonds.
GOOD TO KNOW !
If you don’t have a spiralizer, simply cut your zucchini into juliennes. If you’ve already cooked chicken, use it!
SNACK
COURGETTE AND CARROT MUFFIN
Recipe taken from Boost
- Servings: 12
- Preparation: 15 mins
- Cooking: 20 mins
INGREDIENTS
2 cups flour
1⁄2 cup sugar
2 TBSP. baking powder
1 C baking soda
1⁄2 tsp. Cinammon
1⁄2 tsp. ground ginger
1⁄2 tsp. Salt
1 egg
1⁄2 cup orange juice
1⁄2 cup milk
1⁄4 cup vegetable oil
1 c vanilla
1 small zucchini, grated
1 small carrot, grated
PREPARATION
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, whisk together the egg, orange juice, milk, oil and vanilla. Add the grated zucchini and carrot and mix. Pour the milk mixture over the dry ingredients and stop mixing until the concoction is moist. Divide batter into greased or paper-lined muffin tins.
- Bake in center of preheated 375°F oven for 20 minutes or until firm to the touch. Place the molds on a wire rack and let cool for 5 minutes. Shape the muffins onto the wire rack and let cool completely.