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October 21, 2010
A healthy harvest of recipes

The fall harvest is in full swing this week with apples, pomegranates and pumpkins. Throw in some sausage and you have the true flavors of the season. Shop Cheap recipe researcher Sheila Kern provides an abundance of ideas for you and your family. Enjoy!

Brenda's Apple and Pomegranate Crisp


Servings: 8


4 medium apples - peeled, cored and sliced

1/2 pomegranate, skin and light-colored membrane removed

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup rolled oats

1/2 cup all-purpose flour

1/2 cup white sugar

1/2 cup unsalted butter, melted


Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13 inch baking dish.

In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.

Bake for 45 minutes in the preheated oven, until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.

Arugula Salad with Pomegranate and Toasted Pecans

Epicurious | November 2005


Yield: Makes 6 to 8 servings


1 1/2 teaspoons red wine vinegar

1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar

1/4 teaspoon kosher salt

1/8 freshly ground pepper

6 tablespoons extra virgin olive oil

2 medium bunches arugula, rinsed well and thick stems removed

1/3 cup pecans, toasted and roughly chopped

1/2 cup pomegranate seeds, from 1 medium pomegranate


In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.

Chicken Tagine with Pomegranates


From EatingWell: Fall 2003, The Essential EatingWell Cookbook (2004)

Makes 4 servings, about 1 cup each


1 1/4 cups fresh pearl onions, or frozen small whole onions

1 tablespoon extra-virgin olive oil

1 teaspoon ground ginger

1/8 teaspoon freshly ground pepper

1 1/4 pounds boneless, skinless chicken thighs, trimmed

1 1/2 cups pomegranate juice

3/4 cup pitted prunes

1/2 cup dried apricots

15 sprigs cilantro, tied with kitchen string

1/2 teaspoon salt

2 tablespoons sesame seeds, for garnish

1 cup pomegranate seeds, (1 large fruit, see Tip) for garnish


Preheat oven to 350°F.

If using fresh pearl onions, cook in boiling water for 1 minute. Drain. Peel when cool enough to handle. If using frozen onions, rinse under warm water to thaw.

Heat oil in a Dutch oven over medium-high heat. Add ginger and pepper; cook, stirring, until fragrant and beginning to foam, about 1 minute. Add chicken and onions; stir to coat. Cook, stirring occasionally, until onions begin to turn golden, 5 to 8 minutes. Add pomegranate juice, prunes, apricots, cilantro and salt; bring to a simmer. Cover tightly with foil and then with a lid. Transfer to the oven and bake for 30 minutes.

Remove lid and foil. Discard cilantro. Return to oven and bake, uncovered, until the chicken is cooked through and tender, about 10 minutes longer.

Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.

To serve, spoon the tagine into a serving bowl or onto plates. Garnish with sesame seeds and pomegranate seeds.

Tips & Notes

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days. Reheat on the stovetop, in the oven (350°F, covered, for 25 to 30 minutes) or in the microwave. Equipment: Kitchen string

Ingredient note: Look for pomegranate juice with other bottled juices or in the produce section of well-stocked supermarkets and natural-foods stores.

Tip: To avoid the enduring stains of pomegranate juice, work under water! Fill a large bowl with water. Hold the pomegranate in the water and slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump arils from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.



Serves 4


2 tablespoons unsalted butter

5 cups thinly sliced red onion, about 5 medium onions

Salt and freshly ground black pepper to taste

1 large pre-cooked pizza shell

2 links Aidells Smoked Chicken & Apple Sausage, sliced into 1/4-inch rounds

1/2 cup crumbled blue cheese

1/2 cup walnut pieces


Preheat oven to 450°.

Melt the butter in a large, heavy-bottomed skillet. Add the onions and cook slowly over low heat, stirring occasionally until soft and golden, about 30 minutes. Season generously with salt and pepper.

Spread the onion mixture evenly over the pizza shell. Arrange the sausage slices over the onions and sprinkle with the cheese and walnuts. Bake for 10 minutes.

Pumpkin, Black Bean, and Sausage Stew


Serves 6


2 tablespoons extra-virgin olive oil

1 onion, finely chopped

3 cups chicken broth

1 package Aidells Chicken & Apple sausage, diced into bite-size pieces

2 15-ouncecans black beans, drained

1 15-ounce can diced tomatoes in juice

1 cup frozen corn

2 15-ounce cans pumpkin puree

1 cup milk

1 tablespoon curry powder

1 1/2 teaspoons ground cumin

cayenne pepper, salt and sugar to taste


In a soup pot over medium heat add the oil and saute the onions for 5 minutes. Stir in the broth, sausage, black beans, tomatoes, corn, and pumpkin and bring to a boil. Reduce heat to medium low and stir in milk, curry and cumin. Simmer for 10 minutes. Season to taste with cayenne, salt and sugar.

Andouille Sausage Corn Chowder


Makes 7 to 8 cups


1 medium onion, chopped

1/2 cup chopped celery

2 Tbsp unsalted butter

1-1/3 cups diced peeled potato (about 8 oz)

2 cups water or chicken stock

2 cups whole-kernel corn (fresh, canned or frozen and thawed)

1 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme, crumbled

1/2 tsp salt

12 oz Saag's Classics Andouille Sausage, halved lengthwise, sliced 1/4-inch thick

1 to 2 cups milk

1/2 cup sliced green onion

Salt and freshly ground black pepper to taste

Hot sauce to taste


Saute onion and celery in butter until soft, about 10 minutes. Add potato and saute briefly. Add water, corn, and salt; simmer until potatoes are done, about 10 minutes. Coarsely puree mixture; return to pot. Stir in 1 cup milk, sausage, and green onion. Add additional milk to reach desired consistency; heat just to boiling. Season to taste.

Rigatoni with Chicken Sausage and Artichokes


Servings: 6


4 roasted red peppers cored, seeded and cut into julienne strips

2 cups chopped fresh basil leaves

1/4 cup pine nuts

2 cloves garlic, coarsely chopped

1 jar marinated artichoke hearts, drained and coarsely chopped

1/2 cup freshly grated parmesan cheese

1/2 cup olive oil

1/4 cup dry white wine

3/4 cup Newman's Own Five Cheese Pasta Sauce

1 cup freshly grated parmesan cheese

1 pound rigatoni pasta

1 Tbsp olive oil

3 fresh or smoked chicken sausages, sliced 1/4 inch thick


To make the pesto: Combine the basil, pine nuts, garlic, and cheese in a blender or food processor and blend until coarsely chopped. With the machine running, add the oil slowly, blending with combined. Season with salt and pepper. Set aside.

Bring a large pot of salted water to a boil, add the rigatoni, and cook according to the package directions until firm but tender.

Meanwhile, heat the oil in a large skillet until hot. Add the fresh sausage and cook, turning the pieces, until browned on all sides. If using smoked sausage, toss the pieces in the oil just to coat. Add the pepper strips, artichoke hearts, salt and pepper, and cook, stirring, until heated through. Add the wine and cook for 30 to 40 seconds. Add the sauce and cook, stirring until heated through, 1 or 2 minutes.

Remove the pan from the heat and serve.

Crockpot Smoked Sausages With Potatoes and Cabbage


Serves 4 to 6


2 pounds red-skinned potatoes, unpeeled or peeled, sliced about 1/4-inch thick

1 tablespoon butter, melted

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried leaf thyme

1 medium onion, halved, sliced

1/2 small cabbage, coarsely chopped or shredded

6 to 8 links of smoked sausage, such as andouille, chicken and apple, or your favorite

1/2 cup apple juice

2 teaspoons cider vinegar


Arrange sliced potatoes in the bottom of a 4-to 7-quart slow cooker. Drizzle with the butter and sprinkle with about half of the salt, pepper, and thyme. Toss to coat then add the cabbage and onions. Sprinkle with remaining seasonings and top with the sausages. Pour the apple cider over all and then drizzle with vinegar.

Cover and cook for 6 to 8 hours on LOW or 3 to 4 hours on HIGH.

Spicy Chicken-and-Pumpkin Stew


Yield: 10 servings (serving size: 1 cup stew and 1/2 cup rice)


1 1/2 pounds skinless, boneless chicken breasts cut into bite-size pieces

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil, divided

4 cups sliced onion

1 cup chopped red bell pepper

1 tablespoon minced peeled fresh ginger

1 tablespoon minced seeded jalapeño pepper

2 teaspoons curry powder

4 garlic cloves, minced

6 cups cubed peeled fresh pumpkin or other winter squash (such as acorn)

1 cup water

1 (14-ounce) can light coconut milk

1/4 cup chopped cilantro

5 cups hot cooked long-grain rice


Sprinkle chicken with salt and black pepper. Heat 1 teaspoon oil in a Dutch oven over medium heat. Add half of the chicken, and sauté for 8 minutes or until browned. Remove the chicken from pan. Repeat procedure with 1 teaspoon oil and remaining chicken; set aside.

Heat 1 teaspoon oil over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté for 2 minutes. Stir in pumpkin, water, and coconut milk; bring to a boil. Reduce heat, and simmer 30 minutes or until pumpkin is tender. Return chicken to pan; cook 10 minutes or until heated. Stir in cilantro; serve over rice.

Pumpkin Stew


Makes 9 servings


1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 pounds beef stew meat, cut into 1-inch cubes

2 tablespoons vegetable oil

2 tablespoons butter or margarine

1 large onion, chopped

2 to 3 garlic cloves, minced

3 medium carrots, thinly sliced

2 celery ribs, thinly sliced

4 cups water

1 to 2 bay leaves

1 to 2 teaspoons beef bouillon granules

1 to 1-1/2 teaspoons dried thyme

3 cups cubed peeled pumpkin


In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

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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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