Well, Shop Cheap spent the day at the Central Valley Spelling Bee and it was amazing. Be sure to read the story in Thursday's Bee. The food-related words were: radicchio (purplish-red leaves used in salads), roulade (slice of rolled mean usually stuffed with a filling) and tagliarini (a variety of Italian pasta).
If that's not enough to make you hungry, check out the recipes from researcher Sheila Kern. Most of the ingredients are on sale this week at our favorite stores. As always, Enjoy!
For the recipes with chicken, go to Raley's, Save Mart or Safeway. Cross rib roast is on sale at Raley's and Save Mart. Broccoli at Save Mart and Safeway and carrots are at Safeway and Save Mart.
Lemon Chicken Stir-Fry
Serves: 4 (about 1 1/2 cups each)
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots , (1/4 inch thick)
2 cups snow peas, (6 ounces), stems and strings removed
1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic
Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.
Cross Rib Roast
2 lbs cross-rib roasts
2 tablespoons balsamic vinegar
2 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 tablespoon salt
1 teaspoon pepper
1 tablespoon olive oil
Brush roast with balsamic vinegar.
Make a paste with remaining ingredients and apply to meat.
Roast meat at 450 for 15 minutes Reduce heat to 350 and cook for 40 o 60 minutes, or until internal temperature reaches 125.
Remove from oven; cover loosely with foil and let stand 15 to 25 minutes.
Broccoli Soup with Cheddar Cheese
Yield: makes 6 servings
6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
Broccoli with Garlic Butter and Cashews
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Apricot Glazed Carrots
2 pounds carrots, peeled and diagonally sliced
3 tablespoons butter, melted
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon orange zest
2 teaspoons fresh lemon juice
chopped fresh parsley for garnish
Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Best Carrot Sheet Cake Recipe
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 teaspoons vanilla
2 cups grated carrots
1 can (8 oz. size) crushed pineapple, drained
1 can (3.5 oz. size) sweetened flaked coconut
1 cup chopped pecans or walnuts
Cream Cheese Frosting
1 stick butter, softened
1 package (3 oz. size) cream cheese
1 package (8 oz. size) cream cheese
1 package (16 oz. size) powdered sugar
1 1/2 teaspoon vanilla
Preheat oven to 350. Grease and flour a 9 x 13 pan.
Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed until smooth.
Add flour mixture, beating at low speed until blended. Fold in carrots and next 3 ingredients. Pour batter into pan.
Bake for 30 minutes. Cover pan loosely with foil to prevent excess browning, and bake 13 more minutes or until toothpick comes clean.
Cool completely in pan. Spread cream cheese frosting evenly over cake.
For Frosting: In large bowl, beat cream cheese and butter at medium speed until creamy. Add powdered sugar and vanilla. Beat at high speed for 10 seconds. Spread on cake.