Shop Cheap

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

August 20, 2009
Great recipes - and the ingredients are on sale

Out of ideas for what to cook this week? Not to worry. Recipe researcher Sheila Kern has lots of good stuff from the Shop Cheap Kitchen. Best of all, most of the ingredients are on sale this week. Enjoy!

Zesty Green Chile and Tomato Salad



6 medium or large tomatoes

2 large green chiles, such as Anaheim or Hatch

1 yellow bell pepper

1 cucumber

1/2 small onion, diced

1/4 cup oil

2 tablespoons lemon juice

1 tablespoon oregano

pinch of salt

1/4 teaspoon pepper

2 tablespoons vinegar

1 tablespoon chopped cilantro leaves

1/4 teaspoon additional salt


Remove the stem area of the tomato. Then cut the tomatoes into quarters, then into eighths. Use a spoon or your fingers to remove the seeds. Set the pieces on a paper towel to drain.

Peel the cucumber and slice into 1/4 inch thick rounds. Lay them on top of paper towels and sprinkle with 1/4 teaspoon of salt.

Cut the top off of each chile off. Cut it in half lengthwise, and remove seeds and veins. Finely dice the flesh into small pieces.

In a separate bowl, whisk together the oil, vinegar, lemon juice, cilantro, oregano, salt and pepper.

Place tomatoes, onions, cucumbers and chiles into a salad bowl and drizzle dressing on top. Toss to coat.

Hatch Green Chile Stew

Servings 6-8


2 pounds boneless pork, cubed

2 tablespoons olive oil

1/2 cup chopped onion

1 garlic clove, minced

1/4 cup flour

2 1/2 cups chopped peeled fresh tomatoes

1 3/4 cups chopped peeled roasted Hatch green chiles

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon sugar

2 potatoes, cut into cubes

2 1/2 to 3 cups chicken broth

Cooking Instructions

Brown the pork lightly in the olive oil in a large pot over medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the flour. Cook for 1 to 2 minutes, stirring constantly. Add the tomatoes, chiles, salt, pepper and sugar and mix well. Stir in the potatoes. Pour in the broth. Reduce the heat. Simmer, covered, for 1 to 1 1/2 hours or until the pork is tender.

Sesame Sirloin Steak


Servings: 2


1/4 cup soy sauce

2 tablespoons sesame seeds, toasted

2 garlic cloves, minced

2 tablespoons olive or vegetable oil

2 tablespoons brown sugar

1/4 teaspoon pepper

1 dash hot pepper sauce

3/4 pound (3/4 inch thick) boneless beef sirloin steak


In a large resealable plastic bag, combine the soy sauce, sesame seeds, garlic, oil, brown sugar, pepper and hot pepper sauce. Pierce steak on both sides with a fork; place in the bag. Seal and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill the steak, covered, over medium heat for 7-9

minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Balsamic-Glazed Sirloin Steak


Serves 2


3/4 pound 1/2-inch-thick boneless sirloin steak

2 teaspoons sesame seeds

2 teaspoons vegetable oil

2 garlic cloves, minced

1/8 teaspoon dried hot red pepper flakes

3 tablespoons medium-dry Sherry

1 tablespoon soy sauce

2 teaspoons balsamic vinegar

1 teaspoon honey

1 tablespoon cold unsalted butter


Pat steak dry and season lightly with salt and pepper. Spread 1 teaspoon sesame seeds evenly on one side of steak.

In a large heavy skillet heat oil over moderately high heat until it begins to smoke and add steak, sesame-seed-side down. Spread remaining teaspoon sesame seeds on top of steak. Cook steak 1 1/2 minutes on each side for medium-rare meat and transfer with a slotted spatula to a small platter. Keep steak warm.

Pour off almost all fat from skillet and add garlic and red pepper flakes. Cook garlic mixture over moderate heat, stirring, 10 seconds and add Sherry. Boil mixture until almost all liquid is evaporated and remove skillet from heat. Add soy sauce, vinegar, and honey and bring to a simmer, stirring. Add butter and stir over low heat until incorporated. Spoon glaze over steak.

Sweet and Spicy London Broil


Yield 3 to 4 servings


1 flank steak (about 1 3/4 pound)

3 tablespoons extra-virgin olive oil

2 tablespoons sweet paprika

2 tablespoon light brown sugar

1 tablespoons kosher salt

2 teaspoons chili powder

1 lime, zested


Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

Grilled Marinated London Broil


Gourmet | May 1994

Serves 6


For marinade:

4 large garlic cloves, minced

4 tablespoons balsamic vinegar

4 tablespoons fresh lemon juice

3 tablespoons Dijon mustard

1 1/2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon dried oregano, crumbled

1 teaspoon dried basil, crumbled

1 teaspoon dried thyme, crumbled

1/2 teaspoon dried hot red pepper flakes

2/3 cup olive oil

a 2- to 2 1/2 pound London broil


Make marinade:

In a bowl whisk together marinade ingredients until combined well.

Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.

Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

Asparagus Pasta Salad


Recipe courtesy Rachael Ray

Show: 30 Minute Meals Episode: The Catch is in the Bun

Yield: 4 servings


1 small shallot or 1/2 large shallot, finely chopped

1/3 cup extra-virgin olive oil

1 pound asparagus, thin spears

2 endive, cored and thinly sliced

1/2 small red bell pepper, chopped

1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled

1/2 cup frozen green peas

1/4 cup chopped flat- leaf parsley, a couple of handfuls

3 tablespoons white wine vinegar

Salt and freshly ground black pepper


Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.

Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.

Roasted Asparagus Salad with Goat Cheese and Bread Crumbs


Serves 4


1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes

1 pound asparagus spears , trimmed

4 tsp. extra-virgin olive oil

Sea salt and freshly ground pepper

1 Tbsp. lemon juice

3 ounces fresh goat cheese , crumbled

Zest of 1 lemon , removed in long, thin strips


Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

Extra idea: These flavors would also work together harmoniously as a canapé--the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

Strawberry, Avocado, and Melon Salad


Makes 4 servings


1/4 cup honey

2 tablespoons sherry vinegar or red-wine vinegar

2 tablespoons finely chopped fresh mint

1/4 teaspoon freshly ground pepper

Pinch of salt

4 cups baby spinach

1 small avocado (4-5 ounces), peeled, pitted and cut into 16 slices

16 thin slices cantaloupe (about 1/2 small cantaloupe), rind removed

1 1/2 cups hulled strawberries, sliced

2 teaspoons sesame seeds, toasted (see Tip)


Whisk honey, vinegar, mint, pepper and salt in a small bowl.

Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.

TIP: Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

MAKE AHEAD TIP: The dressing will keep, covered, in the refrigerator for up to 1 day.

Strawberries with Ginger and Pine Nuts


Makes 4 servings

Crystallized ginger and orange juice add zing to fresh strawberries. Serve over grilled angel food cake for a special yet simple summer dessert.


1 1/2 pints strawberries

1 tablespoon pine nuts

2 tablespoons orange juice

1 tablespoon chopped crystallized ginger

2 teaspoons sugar

Hull and quarter strawberries. Coarsely chop the pine nuts and toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Let cool slightly and toss with the strawberries, orange juice, ginger and sugar. Let stand 10 minutes.

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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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