If the weather's got you down, we have recipes that are designed to cheer you up. The recipes - direct from the Shop Cheap Kitchen and researcher Sheila Kern - use ingredients that are on sale. For example: pork tenderloin and broccoli crowns at Raley's; shrimp and spaghetti at Safeway; oatmeal, yogurt and Brussels sprouts at Save Mart. Enjoy!
Baked Pork Tenderloin Recipe
Yield: 4 servings
1 1/4 pound pork tenderloin
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon ground ginger
Heat oven to 450F. Place pork on a rack in a shallow roasting pan. Combine remaining ingredients; spread half over the pork. Bake, uncovered, for 15 minutes. Spread with remaining mixture. Bake 15-20 minutes, or until meat thermometer reads 160F.
Grilled Jumbo Shrimp with Lemon and Oregano
Gourmet | June 2006
Yield: Makes 6 servings
3 lb jumbo shrimp in shell (7 or 8 per pound)
4 large garlic cloves
3/4 teaspoon salt
5 tablespoons fresh lemon juice
1/2 teaspoon black pepper
3/4 cup olive oil
1/4 cup finely chopped fresh oregano (from 1 bunch)
3 lemons, each cut into 6 wedges
Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
Cooks' note: If you aren't able to grill outdoors, preheat a lightly oiled well-seasoned large (2-burner) cast-iron grill pan over moderate heat until hot but not smoking, then cook lemon wedges and shrimp (in batches if necessary) in same manner as above.
Spaghetti and Meatballs
Yield: 4 servings
1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table
Preheat oven to 425 degrees F.
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese.
Fruitful Morning Muesli
Yield: 4 servings
2 cups QUAKER Oats (quick or old fashioned, uncooked)
2 cups apple juice or apricot nectar
1-1/2 cups sliced fresh fruit (any combination of banana, peaches, nectarines or strawberries)
One 8-ounce carton vanilla low-fat yogurt
2 tablespoons chopped nuts (optional)
Combine all ingredients except nuts; mix well.
Cover; refrigerate 8 hours or overnight.
Serve cold; sprinkle with nuts, if desired. Refrigerate in airtight container up to 4 days.
For extra flavor, toast nuts by spreading them evenly in small shallow baking pan. Bake at 350°F for 5 to 8 minutes or until light golden brown, stirring occasionally. Or, spread nuts on microwaveable plate. Microwave on HIGH 1 minute; stir. Continue microwaving, checking every 30 seconds, until nuts are crunchy.
Maple and Dijon Glazed Brussels Sprouts
2 tablespoons butter
2 lbs Brussels sprouts, trimmed
1/2 cup chicken broth
1/4 cup Dijon mustard
1/4 cup maple syrup
1/4 teaspoon pepper
Melt butter in large skillet on medium-high heat.
Add sprouts and cook and stir for 5 minutes, or until lightly browned.
Stir in remaining ingredients and bring to a boil.
Reduce heat and cover. Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes.
Winter 2004, The EatingWell Diabetes Cookbook (2005)
Yield: 6 servings (1 cup each)
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large carrot, diced
2 stalks celery, diced
1 large potato, peeled and diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated
1 cup shredded reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
Tips & Notes
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.