Before we get to this week's recipes, let's take a look at Nugget Markets. My friend Mort who lives in Davis brought me the store's weekly insert and it has some surprising sales to share. The Woodland-based market has 8 stores in our area but the inserts are not included in The Bee. That makes it hard for me to share the good stuff and there's lots of it.
Besides being beautiful stores, Nugget markets have sales worth shopping for. Here's a rundown: General Mills cereal 2/$4; Oroweat English muffins 2/$5 and Harris Ranch flank steaks at $4.99lb. Also, Harris Ranch premium ground beef (90% lean) is $3.99 a pound. They have avocado for 97-cents each; gala apples for 97-cents a pound and fresh green beans for $1.27lb. They don't do BOGO at Nugget; they call their sales "Better than BOGO." Here's an example: Nalley chili with beans for 89-cents a can and Foster Farms chicken or turkey franks for 99-cents. Other highlights include Challenge butter for $2.99; Quaker mini-rice cakes 2/$3; Sobe beverages 99-cents each and Skinny Cow ice cream products for $3.99.
This week's recipes from our recipe maven Sheila Kern have a flavor of fall.
Asparagus is on sale at Raley's/Belair for $1.77 a pound and at Safeway for $1.79 a pound.
Show: Barefoot Contessa
Episode: Housewarming Party
2 pounds fresh asparagus
Good olive oil
Kosher salt, plus extra for sprinkling
Freshly ground black pepper
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus and, if they're thick, peel them.
Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
Bon Appétit | May 1999
Servings: Serves 6 as an appetizer.
10 ounces asparagus, cut into 1/3-inch pieces
6 large eggs
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 bacon slices, cut into 1/2-inch pieces
4 green onions (white parts only), thinly sliced
Steam asparagus until crisp-tender, about 5 minutes. Drain.
Whisk eggs, grated Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon
pepper in large bowl to blend well. Sauté bacon pieces in heavy large nonstick
skillet over medium-high heat until golden brown, about 3 minutes. Add sliced
green onions and sauté until onions are translucent, about 3 minutes. Add
cooked asparagus; sauté until heated through. Reduce heat to medium. Spread
asparagus mixture in single layer in skillet. Pour egg mixture over asparagus.
Cook until eggs are very softly set, tilting skillet, gently running rubber spatula
around edges and allowing uncooked egg portion to flow underneath, about 4
minutes. Tilt skillet and slide omelet out onto plate, folding omelet in half. Cut
omelet into wedges and serve.
Strawberries are on sale at Raley's/BelAir for $1.79 a basket; at Safeway buy one pound ($3.99), get one pound free; and SaveMart $3.99 for two pounds.
Submitted by: Katie Mae
Yields: 8 muffins
1/4 cup canola oil
1/2 cup milk
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries
Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Submitted by: Ellen Rainey
Yields: 24 servings
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.
Beef for the following two recipes is on sale at Safeway $1.69lb; SaveMart $2.99lb; Foods Co. $2.27lb.; and Rainbow Foods $2.49lb.
BRAISED BEEF AND ONIONS
Gourmet | November 2005
Boeuf à la Mode
This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by
her late mother-in-law, Mary Cousineau, who learned it from her own French-
Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-
find quatre épices, which Mary used to flavor the meat. Like any pot roast, this
one tastes even better made ahead and reheated. Drizzle the pan juices over
steamed potatoes or serve the sliced meat over noodles.
Makes 8 servings.
(2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special equipment: heavy-duty foil
Put oven rack in middle position and preheat oven to 400°F.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat. Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total. Skim fat from pan juices.
Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
Cooks' note: Beef can be braised 2 days ahead.
Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30-40 minutes.
SLOW cooker pot roast
1 Tbsp. Oil
3-to 3-1/2- lb. boneless beef pot roast (rump, chuck or round)
4 carrots, sliced
4 medium all-purpose potatoes (about 2 lbs.), cut into 1-inch pieces
2 envelopes Lipton® Recipe Secrets® Onion Soup Mix
3/4 cup water
Heat oil in large nonstick skillet over medium-high heat and brown roast. Arrange carrots and potatoes in slow cooker. Top with roast and set aside. Combine Lipton® Recipe Secrets® Onion Soup Mix with water in glass measuring cup. Add to skillet, scraping up any brown bits from bottom of pan. Add soup mixture to slow cooker. Cook covered on Low 8 to 10 hours or HIGH 4 to 6 hours. Remove roast and vegetables to serving platter.
Thicken gravy, if desired, by combining additional 1/4 cup water with 2 tablespoons all-purpose flour. Cook on HIGH 15 minutes or until thickened.
Nutrition Information per serving
Calories 360, Calories From Fat 90, Total Fat 10g, Saturated Fat 3.5g, Trans Fat 0g, Cholesterol 80mg, Sodium 700mg, Total Carbohydrate 27g, Dietary Fiber 3g, Sugars 3g, Protein 38g, Vitamin A 100%, Vitamin C 40%, Calcium 6%, Iron 25%