Tuesday, October 4, 2011

Tuesday - Grocery Shopping Day

Three stores and more money than I had planned to spend! A grand total of $114.21, but for the amount of time I spent doing it, I was sure I would have cracked the $1000 mark! I had a menu plan, complete with recipes and shopping list, but it is pretty difficult to buy half a stalk of celery. As a result, the total was much higher than it needed to be, with food enough to last two weeks at least.  I am thinking ten pounds of potatoes was a little excessive, but now that hubby can eat a little again, it is opening up a big can of kitchen time!

Speaking of which,  the total was affected by two pairs of pants that jumped into the cart at Costco so I guess the dollar drain wasn't as bad as I think it was!  And of course, the box of protein shakes to supplement hubby's meals added to the total, and that really isn't food per se. I did buy one  exotic ingredient...celeriac to use in a Waldorf salad. Should prove interesting! (I also picked up a matching binder to use for menu plans and recipes.  Hmmm.....I am beginning to see my grocery bill wasn't as steep as I originally thought!)

The menu plan for this week, from SOS Cuisine, using local ingredients:


  • Waldorf Salad 2 servings
  • Preparation 15 min / Standing 10 min
  • 160 calories per serving
  • Waldorf Salad
  • Ingredients
  • 1 1/2 cup celeriac, shredded 200 g
  • 1 apples, cut into thin slices 180 g
  • 1/4 green peppers, finely diced 40 g
  • 1/2 Boston lettuce, or curly leaf 100 g
  • 4 tsp mayonnaise 20 mL
  • 1 tbsp yogurt, plain, 2% 16 g
  • 1 tbsp lemon juice, freshly squeezed 1/2 lemon
  • 2 tbsp walnuts [optional] 12 g
  • salt to taste
  • ground pepper to taste
  • Method
  • 1. Cut the apples into thin slices, without peeling them, but eliminating the core. Place
  • them on the serving plate. Clean the lettuce and place it on the serving plate, leaving
  • the centre for the celeriac.
  • 2. Peel and shred the celeriac, then put it in a bowl and sprinkle with the lemon juice to
  • avoid darkening. Add a pinch of salt. Finely dice the bell pepper and add it to the
  • celeriac.
  • 3. In a small bowl, mix the mayonnaise with the yogurt. Pour it over the celeriac and toss
  • well. Adjust the seasoning then transfer to the centre of the serving plate.2 servings
  • Preparation 10 min / Cooking 10 min
  • 270 calories per serving
  • 4. If desired, garnish with walnuts(*). Let rest 10 min to allow the flavours to blend, then
  • serve

Haddock with Almonds and Ginger Squash Purée (make ahead)
Winter Fruit Salad

Spinach and Mushroom Salad
Basil-flavoured Chicken and Pepper Stir-Fry and Steamed Basmati Rice
Winter Fruit Salad (repeated)

Cream of Potato Soup "Parmentier" (make ahead)
Mixed Legume Salad
Baked Apples (make ahead)

Warm Cauliflower Salad
Pasta in a Bolognese Meat Sauce
Baked Apples (repeated)

Cream of Potato Soup "Parmentier" (repeated)
Tuna and Cabbage Salad
Ice Cream with Cranberry Sauce

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