Shop Cheap

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

May 5, 2011
Moms want brunch

Yep, our day is coming up on Sunday. And unlike Frankie Heck (Patricia Heaton) on Wednesday night's episode of "The Middle," we don't want to be alone. We want someone to cook for us - preferably brunch. If that's your wish, too, check out Chef Sheila's recipes and pick out the ones you like. Then, buy all the ingredients and leave them and the recipe on the counter. Call a family meeting and state your case. Good luck and Happy Mother's Day.

Chilled Asparagus Soup



Makes 4 servings


2 tablespoons unsalted butter

2 leeks, white and light-green parts only, well rinsed and coarsely chopped

1 bunch asparagus, cut into 1/2-inch pieces (about 2 cups)

3 cups chicken broth

1 tablespoon all-purpose flour



In a medium saucepan, heat 1 tablespoon of the butter, then add the leeks and cook over medium-low heat for 10 minutes, stirring occasionally. Increase the heat to medium. Add the asparagus and 3/4 cup of the chicken broth and cook, uncovered, for 4 minutes. Remove from the heat.

Melt the remaining 1 tablespoon of butter in a small nonstick skillet over medium-high heat. When the butter bubbles, add the flour and stir vigorously with a wooden spoon for 1 minute, then reduce the heat to medium and continue stirring for 1 minute more. Gradually whisk in 1 cup more of the chicken broth. Bring the mixture to a simmer, whisking until smooth and thickened. Remove from the heat.

In a food processor or blender, combine the cooked vegetables with the thickened stock and puree until smooth, about 2 minutes. Add the remaining 1-1/4 cups of the broth and puree 30 seconds more. Season to taste with salt, transfer to a bowl and refrigerate until chilled, about 1 hour.

Citrus Salad with Honey and Mint



Serves 2


1 grapefruit

1 navel orange

2 teaspoons honey

4 small sprigs fresh mint


With a knife, cut away the peel and white pith of the grapefruit and orange and slice the fruit into rounds.

Arrange the slices on individual plates. Drizzle with the honey and top with the mint.

Caramelized French Toast with Cinnamon and Berries





Makes 4 servings


7 tablespoons unsalted butter, room temperature

6 tablespoons (packed) golden brown sugar

1 1/2 cups whole milk

3 large eggs

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

8 1-inch-thick slices French bread

Powdered sugar

Fresh blueberries and raspberries

Pure maple syrup


Mix butter and brown sugar in small bowl to blend. Whisk milk, eggs, vanilla, and spices in large bowl to blend.

Melt 2 tablespoons brown sugar-butter mixture in each of 2 large nonstick skillets over medium-high heat. Dip bread slices 1 at a time in egg mixture to coat. Add 4 slices to each skillet. Cook until bottoms are deep brown, 3 to 4 minutes. Spread remaining butter mixture over bread in skillets. Turn slices over. Cook until bottoms are deep brown, 3 to 4 minutes. Divide French toast among 4 plates. Sift powdered sugar over. Top with blueberries and raspberries; drizzle with maple syrup.

Asparagus and Mushroom Quiche




Servings: 6


5 slices bacon

2 tablespoons olive oil

1 small onion, cut into 1/2-inch pieces

1 cup Portobello mushrooms, stem and ribs removed, cut into 1-inch pieces

1 cup chopped fresh asparagus

1 (8 inch) unbaked pie shell

1 egg white, lightly beaten (optional)

1 cup shredded sharp Cheddar cheese

1/4 cup crumbled feta cheese

2 eggs

3/4 cup half-and-half cream

1/2 teaspoon salt

Fresh ground pepper


Preheat oven to 400 degrees F (200 degrees C).

Cook bacon in a large skillet over medium heat until evenly brown and crisp. Drain on paper towels, crumble and set aside.

Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until translucent. Reduce the heat to medium and add the Portobello mushrooms. Continue cooking until the mushrooms are tender. Set aside.

Bring a saucepan of salted water to a boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.

Brush the pie shell with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus, and bacon into the bottom of the pie shell. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, cream, salt, and pepper until smooth. Pour this mixture over the vegetable and cheese filling.

Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.

Breakfast Pizza




Southern Living | December 2006

Makes 8 servings


1 (8-oz.) can refrigerated crescent rolls

1 pound hot ground pork sausage

1 (32-oz.) package frozen hash browns with onions and peppers

1 cup shredded Cheddar cheese

4 large eggs

1/2 cup milk

1 teaspoon salt

1/2 teaspoon pepper


1. Unroll crescent roll dough, and press on bottom and partially up sides of a 13- x 9-inch baking dish; press perforations to seal. Bake at 375° for 5 minutes.

2. Cook sausage in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well, and sprinkle evenly over crust.

3. Prepare frozen hash browns according to package directions, and spoon evenly over sausage. Sprinkle shredded cheese evenly over hash browns. (Cover and chill up to 24 hours, if desired.) Whisk together eggs and next 3 ingredients; pour evenly over cheese.

4. Bake at 350° for 30 to 35 minutes or until set.

Lemon-Ricotta Pancakes




Sunset Magazine | May 2002

Crest Cafe, San Diego, California

Makes about 8 pancakes; 4 servings


1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups buttermilk

2 large eggs, separated

1 tablespoon grated lemon peel

1/3 cup part-skim ricotta cheese

Salad oil


In a large bowl, mix flour, sugar, baking soda, and salt. In a medium bowl, whisk buttermilk, egg yolks, and lemon peel to blend. Stir buttermilk mixture into flour mixture just until evenly moistened. Gently stir in ricotta cheese.

In a bowl, with a mixer on high speed, beat the egg whites until soft peaks form. With a flexible spatula, gently fold the whites into the batter just until they are incorporated.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Drop batter in 1/2-cup portions onto the griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn cakes with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Cardamom-Crumb Coffee Cake



EatingWell: May/June 2008

Makes 12 servings


Oatmeal Crumb

6 tablespoons cold unsalted butter, cut into small pieces

1/2 cup packed light brown sugar

1 cup old-fashioned rolled oats, divided

1/4 cup white whole-wheat flour, or whole-wheat pastry flour

1/2 teaspoon ground cardamom, or cinnamon

1/4 cup chopped walnuts


2 cups white whole-wheat flour, or whole-wheat pastry flour

2 teaspoons baking powder

1 teaspoon ground cardamom, or cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/2 cup packed light brown sugar

1 cup nonfat buttermilk, (see Tip)

1/4 cup canola oil

1 teaspoon vanilla extract


To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.

To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.

Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.

Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.

Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

Tips & Notes

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Lemon Poppy-Seed Cake



Serves 12



3 cups all-purpose flour

1/4 cup poppy seeds

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 eggs

juice from 1 lemon

1 cup plain yogurt

zest from 2 lemons


2 tablespoons unsalted butter

2 cups confectioners' sugar

juice and zest from 1 lemon


Heat oven to 325º F. Coat a 10-cup fluted cake or Bundt pan with cooking spray. Combine the flour, poppy seeds, baking soda, and salt in a medium bowl; set aside.

In a large mixing bowl, using an electric mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated. Beat in the lemon juice. On slow, beat in 1/3 of the dry ingredients, then 1/3 of the yogurt, mixing until just blended. Repeat, alternating the dry ingredients and yogurt. Blend in the zest. Spoon into the baking pan.

Bake 50 to 65 minutes or until a skewer inserted in the cake comes out clean. Remove the pan to a wire rack and cool 10 minutes. Invert the pan to remove the cake.

To make the glaze, melt the butter in a small saucepan over low heat. Blend in the confectioners' sugar, lemon juice, and zest. Spoon the glaze over the cake while the cake is still warm.

Cool completely. Cover and refrigerate up to 2 days ahead.


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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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