Shop Cheap

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

October 28, 2008
Make ahead meals
I don't have to tell you all that it's going to be a busy week. Cooking, shopping, trick'or'treating. If you are already stressing, here are a few tasty recipes that you can make today or tomorrow so that Halloween is all about fun. We shared these earlier in October.
 

From www.verybestbaking.com

 

Pumpkin Peanut Soup
Estimated Times:
Preparation - 20 min | Cooking - 18 min | Yields - 6

This pumpkin and peanut soup makes a great first course or a meal by adding  crusty bread and a crisp salad.

Ingredients:

  • 2 tablespoons butter
  • 1 1/4 cups chopped onion
  • 1/4 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried marjoram
  • 1/4 teaspoon crushed dried thyme
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/3 cup creamy peanut butter, (up to 1/2cup)

Directions:
MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

 

From www.verybestbaking.com

 

 

Pumpkin Orange Cookies
Estimated Times:
Preparation - 15 min | Cooking - 12 min | Cooling Time - 15 min cooling | Yields - 4 dozen cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped nuts (optional)
  • Orange glaze (recipe follows)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon glaze.


FOR ORANGE GLAZE:
COMBINE
1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

 

 

Turkey Chili with White Beans

Bon Appétit | February 1997Serves 8.

Ingredients

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Preparation

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Warm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately. 


 

From www.foodnetwork.com

 

Emeril's Chili

Recipe courtesy Emeril Lagasse, 2005

Emeril's Chili

Show: Emeril Live

Episode: Emeril's Football Party

 

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne

2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes

1/4 cup tomato paste

8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips

1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

 

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.


From www.foodnetwork.com

 

Carrot Cupcakes with Molasses Cream Cheese Icing

Gourmet | March 1995

Servings: Makes 16 Cupcakes.

Ingredients

For cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon unsulfured molasses
2 tablespoons confectioners' sugar

Preparation

Make cupcakes:
Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

 

 

 

 

 


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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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