Shop Cheap

Sharing the best prices on groceries and other stuff in the Sacramento region.

September 3, 2008
Recipes highlight what's on sale

My recipe guru Sheila Kern knew gala apples were on sale this week (88-cents a pound at Safeway), so she came up with two quick and tasty recipes. Also on the menu, stuffed bell peppers ($1.69 a pound (red) at Safeway and green bells 2/$1 at SaveMart) and Raspberry Sour Cream Tart (raspberries are still reasonable at $2.49 a carton at Safeway and 2/$6 at Raley's/Belair. Enjoy!

 Bon Appetit |  September 2008 by The Bon Appétit Test Kitchen

 

Frisee and apple salad with dried cherries and walnuts

Prep: 15 minutes; Total: 15 minutes

Servings: Makes 4 servings

Ingredients

3 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons minced shallot
1 tablespoon honey
1/2 cup (generous) dried tart cherries (one 3-ounce package)
1 large head of frisée, torn into bite-size pieces (about 6 cups)
1 medium Gala apple, cored, thinly sliced
1/2 cup coarsely chopped toasted walnuts

Preparation

Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Stir in dried cherries. Toss frisée and apple slices in large bowl. Add cherry dressing and toss to coat. Divide among 4 plates; sprinkle with walnuts and freshly ground black pepper and serve.

Test-kitchen tip: The recipe says to season the dressing to taste, but how do you know when you've added enough salt and pepper? It's easy: Just dip a small piece of lettuce (in this case, frisée) into the dressing and try it out.

Nutritional Information

Nutritional analysis per serving: Calories (kcal) 284.77; %Calorie from Fat 62.5; Fat (g) 19.78; Saturated Fat (g) 2.01; Cholesterol (mg) 0; Carbohydrates (g) 24.75; Dietary Fiber (g) 6.09; Total Sugars (g) 14.37; Net Carbs (g) 18.66; Protein (g) 4.51

 

STUFFED BELL PEPPERS From COOKS.COM

 

1 lb. ground chuck
1 c. chopped onion
1 clove garlic, crushed
2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
8 oz. tomato soup
8 oz. tomato sauce
8 lg. bell peppers, cut in halves and seeded
1 1/2 c. cooked rice
1 tsp. sugar

Cook meat, onion and garlic until done. Drain. Add seasonings, tomato soup and tomato sauce. Simmer covered for 10 minutes. Stir in rice. Cool. Cook peppers in boiling, salted water and 1 tsp. sugar until they are tender. Drain, stuff and bake just until bubbly in 350 degree oven. These are great to freeze. Just drain, stuff and freeze; then bake when needed. Can add drained corn to mixture and top with grated cheese before baking.

 

Here's a good, healthy recipe for the kids' back-to-school lunches

 

Carrot-Apple Salad

From http://www.virginiaapples.org/

 


1 cup shredded carrots
3 medium Golden Delicious or Gala apples, unpared and diced
1 Tbsp. lemon juice
1/2 cup raisins
1/3 cup cholesterol free, reduced calorie mayonnaise
Salad greens

Combine all ingredients except salad greens. Chill thoroughly. Serve on salad greens. Makes 6 (2/3 cup) servings.

Nutritional Analysis Per Serving: Calories, 126; Fat, 4 g; Cholesterol, 3 mg; Fiber, 2 g; Sodium, 89 mg; Percent calories from fat, 30%.

From www.epicurious.com

http://www.epicurious.com/recipes/food/views/RASPBERRY-SOUR-CREAM-TART-105330

 

Raspberry sour cream tart   Bon Appetit |  July 2001

The graham cracker crust provides a crunchy base for the rich, creamy filling.

Servings: Makes 8 servings.

Ingredients

For crust
8 whole graham crackers, coarsely broken
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

For filling and topping
6 ounces cream cheese, room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract

2 1/2-pint baskets raspberries
1/4 cup seedless raspberry jam

Preparation

Make crust:
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.

Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)

Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.


 

 

 

 

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About Shop Cheap

Pam Dinsmore is The Bee's Community Affairs Director. When she's not working, she's shopping. The goal of this blog is to help you save time and money at the grocery store. She's pretty good at it but she can't do it alone. That's where you come in, sharing your tips and secret methods for saving money. You can either respond to the blog or email her at pdinsmore@sacbee.com

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