We show you how to make your groceries last longer and how to make simple meals with just four ingredients using these recipes
A cursory glance at your grocery receipts is all you need to prove that the price of food has gone up.
We’ve all been urged to tighten our belts and prepare to ride out these tough times, and doing more with less has never been more important.
Steak with skillet tomatoes
275g Cherry tomatoes
500g Green beans
2 Cloves sliced garlic
3 Tablespoons of oil
Salt and pepper to season
- Heat 2tsp of oil in a large skillet over a medium-high heat.
- Season the steaks with half a teaspoon of salt and a quarter teaspoon of pepper and cook to your taste (4-6 minutes per side for medium-rare).
- Let the meat rest for five minutes before slicing.
- Wipe out the skillet and heat 1 teaspoon of oil over a medium-high heat.
- Add the tomatoes, a quarter teaspoon of salt and pepper each. Cook, tossing occasionally until the tomatoes begin to soften (about 4-6 minutes).
- Serve with green beans*.
* For the beans: In a large saucepan of boiling salted water, cook the green beans until tender (about 3-4 minutes) and drain. Wipe out the saucepan and heat a little oil and garlic over a medium heat until fragrant. Add the green beans, season with salt and pepper. Serve sprinkled with a little crushed red pepper or oregano.
Image and recipe source: Real Simple
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BBQ chicken-stuffed sweet potatoes
2 medium sweet potatoes, halved
500g left-over shredded chicken
1/3 cup BBQ sauce
- Preheat the oven to 220 degrees Celsius.
- Lay the sweet potatoes (cut side up) on a large baking sheet. Roast until tender (about 35 minutes, depending on size of your potatoes).
- In a saucepan set to medium-low, stir the chicken and BBQ sauce together. Heat until warm.
- Top each potato with spoonfuls of chicken.
- Pour over additional BBQ sauce and sprinkle with chopped parsley or sliced spring onions, if desired.
Image and recipe: The Comfort of Cooking
Sweet potato mash
2 medium-sized sweet potatoes, peeled
1T coconut (or olive) oil
1 small white onion, finely chopped
3 cups raw baby spinach
- Coarsely grate the sweet potatoes.
- Heat the oil in a large non-stick skillet over a medium-high heat.
- Add the onion and cook, stirring until beginning to brown (about 2-3 minutes).
- Add the sweet potatoes and cook, stirring occasionally, until cooked through (12 minutes should be enough).
- Add the spinach and cook, tossing until just wilted (about 1-2 minutes).
- Add salt and pepper if desired.
Image and recipe: Eating Richly
How to ensure that your veggies last lasts longer:
- Brush your avocado halves with lemon juice.
- Store your tomatoes with their stems facing downwards.
- Keep mushrooms in a brown paper bag.
- Don’t keep milk in the fridge door.
- Store your fruits and vegetables separately.
- Put your greens in an airtight storage container with paper towels.
Sources: Reuters, Eating Richly, The Comfort of Cooking, Real Simple