Shop Cheap

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

September 24, 2008
Recipes to match what's on sale

If you're looking for recipes to match what's on sale, check out these tasty offerings that are guaranteed to make you one popular cook. My pal Sheila Kern provided this week's recipes.


First, the tri tip. It's on sale at SaveMart for $2.77 a pound.




Southwestern Style Spice Rub for Tri-Tip Roast


Yield: for 1 roast 

Recipe by Chef Mike, host of The Radio Kitchen. A great barbeque recipe for the king of all grill meats, the Tri-tip roast. 




 1 tablespoon salt  

 1 tablespoon ancho chili powder  

 1 tablespoon brown sugar  

 2 teaspoons cumin powder  

 3 cloves garlic, minced  

 3 green onions, minced  



Combine all the ingredients and coat the roast with the mixture.

Allow to marinate for at least an hour or up to 3 hours, under refrigeration.

Grill over indirect heat for 30-40 minutes or until desired doneness is reached. Use a quick read thermometer to check temperature.


120 degrees for rare; 130 degrees for medium rare; 140 degrees for medium; 150 degrees for medium well; 165+ degrees for well.


These are the temperatures that the meat will be when it is still on the grill. When you pull the meat from the fire, put it on a warm plate and cover with a sheet of aluminum foil to keep warm. Let the roast rest for at least 10 minutes before cutting. The internal temperature will rise slightly during this time. This will "even out" the roast's doneness, making the whole roast's temperature consistant. This will make the roast look, slice and taste better.

Here's another tri-tip gem from the Oregon Beef Council


Lime 'N Pepper Tri-Tip


1 ½ to 2 lbs beef tri-tip, trimmed of fat


Approximately ¾ cup juice of 6 limes

¼ cup olive oil

1 tsp. cumin

½ tsp. garlic powder

½ tsp. onion powder


2 tbsp. coarse grind black pepper

1 tbsp. kosher salt


Combine marinade ingredients.  Place meat and marinade in covered glass dish or plastic bag.  Refrigerate 1 1/2 to 2 hours.  Remove meat from marinade, discarding marinade.  Combine rub ingredients and press into all surfaces of meat.  Seasoned meat may be refrigerated for one hour to enhance flavor or grilled immediately.

*Grill roast to desired doneness over medium coals for 30 - 40 minutes, turning occasionally.  Remove from heat and tent with foil for 10 minutes before carving across the grain into thin slices.  Garnish with lime wedges, if desired. Tip:  Before grilling, coat rack with cooking spray or brush with oil to prevent rub from sticking.


Now, for the whole chicken. The price at Safeway for a whole Foster Farms bird is 79-cents a pound.

Adapted from


Roast Chicken in Lemon - Rosemary Marinade


1 whole chicken

1 lemon, halved

4 sprigs fresh rosemary


2/3 cup freshly squeezed lemon juice

2 tbsp. olive oil

3 tbsp. crushed black peppercorns or coarsely ground pepper

4 tbsp. fresh, chopped rosemary or 2 tbsp. dried


Combine all ingredients for the marinade. Pour over the chicken and marinate in the refrigerator for at least 3 hours, or overnight.

Place the lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is used. Roast chicken in a 425-degree oven for 15 minutes per pound. Do not open oven or baste chicken during roasting. If chicken is to be grilled, grill for approximately 20 minutes, turning once. Legs and thighs should be grilled an additional 5 minutes or until meat is not pink.

Serves 4.



Everyone needs a good guacamole recipe. This one comes from the California Avocado Commission. Avocado is on sale at Safeway for 97-cents each. The price at SaveMart is 4/$5.


Classic Guacamole


Serves 8



4 ripe Fresh California avocados, seeded and peeled

2 Tbsp lemon juice

1 clove garlic, crushed

1 tomato, finely chopped

¼ cup finely chopped onion

¼ tsp ground cumin

3 drops hot pepper sauce



Using a fork, coarsely mash avocado with lemon juice and garlic.

Stir in remaining ingredients to blend.

Garnish as desired and serve with tortilla chips.


And another from the California Avocado Commission


California Avocado and Mushroom Salad


Serves 6



1/8 cup olive oil

¼ cup whole grain mustard

½ cup sherry wine vinegar

½ cup chopped fresh basil leaves

12 oz each diced green and red bell pepper

1 pound fresh white mushrooms

1 whole California avocado

6 leaves of Butterhead lettuce

12 slices Italian bread


In a large bowl, mix oil, mustard, vinegar, basil and bell peppers. Set aside.

Wash mushrooms and slice. Add to the dressing mixture and marinade for 10 minutes.

Serve each salad portion on a leaf of lettuce.

Fan sliced California avocado on top and serve with two slices of grilled Italian bread.



 The eggplant recipe comes from Wednesday's Food&Wine section of The Bee. Eggplant is on sale at Raley's/Belair for $1.29 each.


Pasta with roasted eggplant

Prep time: 20 minutes Cook time: 40 minutes Serves 2 to 3

This simple pasta dish can make a one-dish meal, and it's even better when you use vegetables from the farmers market or your own garden. This recipe is based on one from Gourmet magazine


1 small eggplant, cubed

3 tablespoons olive oil, divided use

Salt and pepper to taste

1 cup finely chopped onion

2 garlic cloves, minced

1 medium red bell pepper, sliced thin

1/2 pound plum tomatoes, seeded and chopped (about 4 tomatoes)

2 teaspoons balsamic vinegar, or to taste

1/2 pound rotelle pasta

1/4 cup ricotta cheese

1/4 cup chopped fresh basil leaves

Freshly grated Parmesan cheese, to taste


Preheat oven to 450 degrees. In a jellyroll pan, toss eggplant with 1 tablespoon of the oil, and salt and pepper to taste, and roast in oven, shaking pan occasionally, until golden and tender, about 15 to 20 minutes.

Heat the remaining 2 tablespoons of oil in a heavy skillet. Add onion, garlic and bell pepper and cook, tossing occasionally, until the vegetables are softened. Add the tomatoes to the skillet and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes. Add salt
and pepper to taste.

Add the vinegar and the roasted eggplant to the tomato mixture.

Bring a kettle of salted water to a boil. Add pasta and cook until it is al dente and drain well, reserving about 3/4 cup cooking water. In a bowl, toss pasta well with vegetable sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough
reserved cooking water to reach the desired consistency.






















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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

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