Shop Cheap

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

June 25, 2009
Cool recipes for a hot weekend

It's going to be a hot one this weekend. So instead of spending time in the Shop Cheap kitchen, recipe researcher Sheila Kern is offering meal ideas that will keep you cool.

 Lemony Hummus


Yield: 1 1/2 cups


2 garlic cloves, peeled

1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

1/4 cup lemon juice

3 tablespoons water

2 tablespoons tahini

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

Pita breads, warmed and cut into wedges

Carrot and celery sticks


Process garlic in a food processor until minced. Add the chickpeas, lemon juice, water, tahini, cumin, salt and pepper; cover and process until smooth. Transfer to a small bowl. Serve with pita wedges and vegetables.

Southwestern Slaw


2005, Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Super Suppers

Yield 10 cups/12 servings


1 medium jicama, sliced into thin strips (about 3 cups)

1/4 head red cabbage, thinly sliced (about 5 cups)

1 red onion, thinly sliced (about 1 cup)

1/2 cup fresh cilantro leaves, chopped

1/4 cup mayonnaise

1/2 cup lowfat buttermilk

1 tablespoon lime juice

Salt and pepper


In a large bowl, toss together the jicama, cabbage, onion, and cilantro. In a small bowl whisk together the mayonnaise, buttermilk, lime juice, salt and pepper. Pour the dressing over the vegetables and toss to combine.

Mango Pineapple Salad with Mint


Makes 6 servings


2 cups peeled, diced ripe mango

1 cup chopped fresh pineapple

1/4 cup dried cranberries

1/4 cup flaked coconut

1/4 sprig chopped fresh mint


In a medium bowl, toss together mango, pineapple, cranberries, and coconut. Garnish with mint. Cover, and chill in the refrigerator until serving.

Grilled London Broil

From (Texas Beef Council)


1-1/2 lbs. top round steak cut 1-1/2 inch thick

5 large cloves garlic

1 tsp. salt

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 Tbsp. soy sauce

1 tsp. honey


Place all ingredients, except beef, in a blender or food processor and blend until smooth.

In a heavy-duty sealable plastic bag, combine the steak and the blended marinade. Seal bag, pressing out excess air. Place in a shallow dish and marinate in the refrigerator, turning the bag occasionally, for at least 4 or up to 24 hours.

To grill, remove steak from marinade allowing excess to drip off and place on an oiled grid set 5-6 inches over medium coals. Cook for 14-18 minutes for medium-rare (145°F internal temperature), turning once.

Transfer steak to a cutting board and let stand for 10 minutes.

Holding knife at a 45° angle, cut steak across the grain into thin slices to serve.

Tips from Our Cook

You can substitute flank steak or sirloin steak for the top round steak.

Spicy Grilled Chicken


Yield: 6 servings


3/4 cup finely chopped onion

1/2 cup grapefruit juice

2 tablespoons olive oil

2 tablespoons soy sauce

1 tablespoon honey

1 garlic clove, minced

1-1/2 teaspoons salt

1-1/2 teaspoons rubbed sage

1-1/2 teaspoons dried thyme

1 teaspoon ground allspice

1 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cayenne pepper

1/4 teaspoon pepper

6 boneless skinless chicken breast halves


In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight.

Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times.

Cinnamon Peach Ice Cream


Yield: 6 servings


2 pounds peaches - peeled, pitted and coarsely chopped

1/2 cup plus 2 tablespoons sugar

1/2 teaspoon fresh lemon juice

1 pinch salt

1-1/3 cups heavy cream

1/2 cup milk

1/2 teaspoon ground cinnamon


In a medium saucepan, combine the peaches, 7 tablespoons sugar, the lemon juice and salt. Cook over medium heat, mashing, until jam like, about 15 minutes. Let cool.

In a medium bowl, whisk together the cream, milk, remaining 3 tablespoons sugar and the cinnamon until the sugar is dissolved. Stir in the peach mixture and refrigerate for 4 hours.

Using an ice cream machine, process the peach mixture according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 4 hours.

Chocolate-Cinnamon Gelato with Toffee Bits


Bon Appetit | June 2006

Yield: Makes about 3 cups


1/2 cup sugar

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

Pinch of salt

2 cups whole milk, divided

5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)


Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.


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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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