dear diary ~ end of the week’s groceries

On Monday, I decided both the fridges needed a wipe out whilst I was surveying the last of the vegetables left over from last Wednesday’s shopping trip. Since my friend K passed away and we no longer take her shopping with us, we changed recently from shopping on a Tuesday to Wednesday as it is a bit quieter both in town and the supermarket.

We have an intergrated under counter fridge in the kitchen where I have milk and dairy produce, dressings, nut butters and anything like mayonnaise that needs to be ‘more to hand’. The larger larder fridge in the utility room is mainly for our vegetables – we don’t need it to run flat out, it only needs to serve as a cooler place to keep them fresh longer as we only shop once a week. Not everything is kept in the fridge though. Tomatoes, for instance, are better stored in the pantry along with the onions and potatoes, fruit and avocados.

The photos below are all the ‘left overs’ to make into a few meals and eaten up before our next shop.

Some of the red peppers and the large tomatoes will make tomato and red pepper soup, together with a couple of the carrots and onions, a few sticks of celery and some red lentils. I always add a potato rather than flour to thicken and that probably makes it gluten free too.

We had two containers of homemade mushroom soup in the fridge so had one of them for lunch and I opened a small can of chickpeas, rinsed and dried them off then dry roasted them in my green pan with a tiny bit of olive oil. I then added those remaining few button mushrooms. This made a lovely garnish for the soup and we had it with some buttered brown rye bread and a piece of Wensleydale and cranberry cheese.

For our tea I had to buy a few more mushrooms to make this Lentil and Mushroom bake. It is so easy and doesn’t have breadcrumbs so is again gluten free. The recipe called for brown lentils (I used a packet), an onion, some sliced mushrooms, mixed herbs, 1 egg and seasoning. Once all mixed together put into a loaf tin (I used a shallow pyrex dish) and bake for about 35 minutes until golden. I decorated the top with the three cherry tomatoes!

Eat hot or cold.

We had half of it with the remaining parsnips, roasted, some but not all of the cabbage and those few bits of broccoli.

It tastes better than my photo looks! I will definitely make it again.

For lunch yesterday we had the last avocado as a starter, then the final container of homemade mushroom soup, to which I added the rest of the can of chickpeas and DH made a large amount of coleslaw with the cabbage and a couple of carrots and mayonnaise.

DH does not like raw onion so he omits that. There was enough coleslaw for our evening meal too. He also buttered the remaining slices of rye bread and added a slice of the cheese.

As I bought some more mushrooms yesterday from the village Co-op with my £1 reward to make the Lentil and Mushroom bake and didn’t need all of them, I will use the rest today to make more mushroom soup together with the one leftover leek, a potato and the rest of the celery.

For tea last night we had the other half of the Lentil and Mushroom bake, a small side salad of the few lettuce leaves, slices of red pepper and coleslaw, then added a baked potato and opened one of the vacuum packs I keep in of ready cooked beetroot.

All the fruit has been eaten with my yoghurt for breakfast (save the lemons) or as a dessert.

That has pretty much emptied the fridge and pantry of the left over bits and pieces of fruit and vegetables ready for our fresh shopping trip today. All that remains are a few onions and the courgette.

It has taken a while and been quite challenging but I have now got to the point where all of my supermarket shopping in my trolley consists of either the Sainsbury’s personal scan shop offers or the general Nectar offers throughout the store and the ones that gain Nectar points. Over time this does save us quite a lot of money and unless we are desperate for an item then it only gets bought when it is on offer. I have a good idea now how often an item is put on offer so that I know how many multiples to buy to keep us going until the offer comes around again.

For instance, in the butter section, they revolve the offers around the different brands very frequently, but for something like our Meridian brand of nut butter or Alara Muesli I could wait 6 weeks. Luckily, many products have a long shelf life so presently I have 3 jars of nut butter in the pantry bought on the last offer.

These days if I have to buy anything full price in Sainsbury’s it would be unusual. The prices keep on shooting up all the time and I will be adjusting what we eat to keep the bills down to a reasonable level. I stick to Sainsbury’s as they have the best selection of organic produce and groceries and often, like the Sainsbury’s organic baked beans, they are much cheaper than the ordinary Heinz brand.

I stopped buying any crisps a while ago and don’t really miss them. DH stopped eating those little tubs of chocolate mousse or creme caramel (highly processed) for a dessert and instead I buy him a tub of creme fraiche (I have greek yoghurt – he has an aversion to yoghurt) to have with the fresh berries or he stews a punnet of plums when the are on offer.

After doing quite a bit of research recently we have decided to eat fewer carbs like bread, pasta, potatoes etc and substitute with other low carb foods….but that is another post.

Thank you for reading, I hope you are able to manage the rising prices to save money in whatever way you can.

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Any good tips always welcome.

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