Shop Cheap

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

From www.tasteofhome.com

Yield: 1 1/2 cups

Ingredients:

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

Directions:

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

From www.foodnetwork.com

2005, Ellie Krieger, All rights reserved

Show: Healthy Appetite with Ellie Krieger Episode: Super Suppers

Yield 10 cups/12 servings

Ingredients

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

Directions

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

From www.allrecipes.com

Makes 6 servings

Ingredients

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

Directions

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 www.txbeef.org (Texas Beef Council)

Ingredients

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

Instructions

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

From www.tasteofhome.com

Yield: 6 servings

Ingredients:

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

Directions:

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

From www.rachaelraymag.com

Yield: 6 servings

Ingredients:

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

Directions:

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

From www.epicurious.com

Bon Appetit | June 2006

Yield: Makes about 3 cups

Ingredients

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)

Directions

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.