Shop Cheap

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

March 8, 2011
Recipe researcher to the rescue

Shop Cheap is coming to you with a heavy heart this week, having lost two people who meant the world to her. Thankfully, recipe researcher Sheila Kern was able to come to the rescue, providing everyone with ideas for the upcoming St. Patrick's Day celebration. Thanks, Sheila and thanks to everyone else for understanding.

Irish Soda Bread I

From www.allrecipes.com

Yield: 2 loaves

Ingredients

4 cups all-purpose flour

1 cup white sugar

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1 pint sour cream

1 cup raisins

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.

Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.

Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Whole-Wheat Irish Soda Bread

From www.eatingwell.com

From EatingWell: April/May 2005

Yield: 2-pound loaf (12 slices)

Ingredients

2 cups whole-wheat flour

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups buttermilk

Directions

Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl.

Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

Bake the bread for 20 minutes. Reduce oven temperature to 400° and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes.

Mini Walnut Soda Breads

From www.epicurious.com

Bon Appetit | October 1999

Yield: makes 6 breads

Ingredients

2 cups whole wheat flour

1 cup unbleached all purpose flour

1/4 cup (packed) dark brown sugar

1 teaspoon baking soda

1 teaspoon salt

1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces

1 cup walnuts, toasted, chopped

1 cup chilled buttermilk

1 large egg

2 tablespoons mild-flavored (light) molasses

Directions

Preheat oven to 375°F. Lightly flour large baking sheet. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts. Whisk buttermilk, egg and molasses in small bowl to blend. Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms. Turn dough out onto lightly floured surface. Knead until dough comes together, about 6 turns. Flatten dough into disk. Cut into 6 wedges. Shape each wedge into ball. Place on prepared sheet, spacing evenly apart. Flatten each to 3-inch round. Using sharp knife, cut shallow X in top of each round.

Bake breads until golden and tester inserted into center comes out clean, about 30 minutes. Transfer to rack. Serve warm or at room temperature.

Irish Colcannon and Thyme Leaf Soup

From www.find.myrecipes.com

Cooking Light, March 2007

Yield: 6 servings (serving size: 1 1/3 cups)

Ingredients

2 tablespoons butter, divided

2 1/2 cups diced peeled baking potato (about 14 ounces)

1 cup diced onion (about 4 ounces)

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 cups fat-free, less-sodium chicken broth

2 cups water

3 tablespoons water

8 cups thinly sliced savoy cabbage (about 1 pound)

1 tablespoon chopped fresh thyme leaves

Directions

Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.

Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.

Colcannon

From www.marthastewart.com

Serves 4

1 1/2 pounds russet potatoes

1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)

1 leek, pale-green and white parts only, cut into 1/2-inch dice

1 cup milk

4 tablespoons unsalted butter

1/4 teaspoon freshly grated nutmeg

Coarse salt

Directions

Preheat broiler. Peel and quarter potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain potatoes and return to saucepan. Mash with a potato masher or pass through a ricer; cover pan to keep warm.

Meanwhile, in another saucepan, combine cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until cabbage and leek is soft but not browned, about 15 minutes. Stir into potatoes.

Spread mixture in an 8-inch square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.

Remove from broiler. Place remaining 2 tablespoons butter in well. Serve immediately, spooning melted butter from well onto each serving, if desired.

Corned Beef Hash

From www.eatingwell.com

From EatingWell: March 1998

Makes 4 servings

Ingredients

2 teaspoons canola oil

1 large onion, chopped

4 cups diced cooked potatoes, or frozen hash-brown potatoes

1 cup chopped lean corned beef brisket, (4 ounces, see Tip)

1/2 cup reduced-sodium chicken broth

1/4 cup chopped fresh parsley

Salt & freshly ground black pepper, to taste

4 large eggs

Directions

In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté until it starts to brown, 5 to 8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth and cook, scraping up any browned bits, until liquid is absorbed, 5 to 8 minutes. Add parsley and season with salt and pepper.

Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4 to 5 minutes.

Divide hash among 4 plates. Place eggs on top of hash.

Lamb Stew with Spring Vegetables

From www.wholefoodsmarket.com

Serves 6

Ingredients

1/4 cup all purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 pounds lamb stew meat, cut into 2-inch chunks

2 tablespoons extra virgin olive oil

1 cup white wine

2 sprigs rosemary

2 sprigs oregano

2 cups baby carrots, halved

2 cups small new red potatoes, halved

1 cup fresh English peas or frozen green peas, thawed

1/4 cup chopped green onions

Directions

Combine flour, salt and pepper in a large bowl. Add lamb and toss to coat well. Heat oil in a large heavy pot over medium high heat. Working in batches if needed, add lamb and brown on all sides. Add 11/2 cups water, wine, rosemary and oregano. Stir to combine and bring to a boil. Cover and simmer for 1 hour.

Stir in carrots and potatoes. Cover and continue to simmer for another hour. Stir in the peas. Simmer another 5 to 10 minutes or until peas are just cooked through. Remove and discard stems from rosemary and oregano.

Ladle stew into bowls and garnish with green onions. Serve immediately.

Corned Beef and Cabbage

From www.allrecipes.com

Makes 6 servings

Ingredients

1 medium onion, cut into wedges

4 medium potatoes, peeled and quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 (3 pound) corned beef brisket with spice packet, cut in half

1 small head cabbage, cut into wedges

Directions

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

Irish Potato Candy

From www.allrecipes.com

Yield 5 dozen

Ingredients

1/4 cup butter, softened

1/2 (8 ounce) package cream cheese

1 teaspoon vanilla extract

4 cups confectioners' sugar

2 1/2 cups flaked coconut

1 tablespoon ground cinnamon

Directions

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

St. Patrick's Day Cupcakes

From www.tasteofhome.com

Makes 1 1/2 dozen

Ingredients

1-3/4 cups all-purpose flour

2/3 cup sugar

1 package (3.4 ounces) instant pistachio pudding mix

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1 cup cream cheese frosting

Green sprinkles and/or chocolate jimmies

Directions

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

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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 pdinsmore@sacbee.com

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