On Wednesday, we told you what was on sale this week. Today, Shop Cheap researcher Sheila Kern offers up recipes to match. Hope you like squash!
Spaghetti Squash Gratin with Basil
Yield: Serves six as a main dish, eight as a side
1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyre cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano
1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.
Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.
Baked Acorn Squash with Brown Sugar and Butter
Show: Paula's Home Cooking Episode: Fall Harvest
Yield: 2 servings
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Freshly ground black pepper
Preheat oven to 400 degrees F.
Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.
Butternut Squash Risotto
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.
Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes.
Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total.
Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.
Maple Mustard Brussels Sprouts
Serves 2 to 3
2 teaspoons extra-virgin olive oil
2 teaspoons butter (preferably organic)
3 cups Brussels sprouts, blemished or tough outer leaves removed, trimmed and quartered
1 tablespoon prepared dijon mustard
1 tablespoon pure maple syrup
1 tablespoon freshly squeezed lemon juice
Coarsely ground black pepper to taste
In a large, deep skillet, warm oil and butter. When the butter melts, add the Brussels sprouts. Saute for about 5 minutes, until the Brussels sprouts become tender and the outer leaves turn bright green.
Add the mustard, maple syrup, and lemon juice, and saute until the ingredients are well mixed and the Brussels sprouts are nicely glazed.
Season to taste with freshly cracked black pepper.
Balsamic-Glazed Pearl Onions
Yield: Serves 8
2 1/2 pounds assorted pearl onions such as red, white, and/or yellow (about 8 cups)
2 tablespoons olive oil
1 cup balsamic vinegar
1/2 cup water
In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute; onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
Spoon sauce over onions and serve warm at room temperature.
Oven Roasted Red Potatoes with Rosemary and Garlic
1 1/2 lb small new red potatoes (about 15), scrubbed and dried
1/4 cup extra-virgin olive oil
4-6 cloves garlic, crushed
1 tablespoon fresh or 1 teaspoon dried rosemary
Pare a narrow strip of peel from the middle of each potato. In a large bowl mix the oil, garlic, and rosemary; add the potatoes and toss well. Then season vegetables with kosher salt and pepper. Transfer the potatoes to a shallow baking pan and roast at 350 degrees until potatoes are tender when tested with the tip of a knife. Serve hot.
Broccoli Grape Salad Recipe
Makes 9 servings
4 cups fresh broccoli florets, cut into small pieces
1-1/2 cups seedless red or green grapes, halved
1 cup chopped celery
1 cup raisins
1/3 cup reduced-fat mayonnaise
1/4 cup fat-free plain yogurt
2 tablespoons sugar
1 tablespoon cider vinegar
1/4 cup sunflower kernels
In a large bowl, combine the broccoli, grapes, celery and raisins. In a small bowl, combine the mayonnaise, yogurt, sugar and vinegar. Pour over broccoli mixture and mix well. Cover and refrigerate for at least 1 hour. Just before serving, stir in sunflower kernels.
From EatingWell: May/June 2007
Makes 4 servings
4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper, (see Note)
1 large egg white
2 tablespoons water
1 tablespoon canola oil, divided
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Tips & Notes
Tip: It can be hard to find individual chicken breasts small enough for our recommended 4-ounce (uncooked) portion size. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
Grilled Tri-Tip Steak
Yield: 4 to 6 servings
1 tri-tip steak
2/3 cup red wine
1/3 cup soy sauce
2 tablespoons sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Marinate tri-tip for several hours in red wine, soy sauce, sugar, rosemary, and thyme, refrigerated.
Heat a grill on high.
Sear the outside of the meat with high heat with the fat side up. Then reduce heat to medium and slow roast for 20 minutes.
Let the steak rest in a foil tent for about 10 minutes before cutting diagonally across the grain.
Chuck Roast Barbecue
From Southern Living, March 1996
Yield: 6 servings
1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
2 medium onions, chopped
3/4 cup cola carbonated beverage
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 cup ketchup
2 teaspoons butter or margarine
6 hamburger buns
Combine roast and chopped onion in a 4-quart slow cooker.
Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.
Cook, covered, on HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.
Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.