Shop Cheap

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

October 29, 2008
Recipes: Chicken, squash and apple cake

When you turn out the porch lights on Halloween and finally sit down and relax, the last thing you want to think about is dinner on Saturday. Not to worry. Expert recipe researcher Sheila Kern has come up with great ideas that you can plan in advance. Most of the ingredients are on sale this week at local grocery stores.

First, we pay homage to Paul Newman with Paul's Quick Balsamic Chicken. This recipe calls for a whole chicken, but breasts will do just fine. Boneless, skinless breasts are on sale at Safeway ($1.99 a pound) and Foods Co. ($1.87 a pound). At Savemart, Foster Farms breasts with ribs attached are $1.49 a pound in the value pack.

Paul's Quick Balsamic Chicken

From www.newmansown.com

Prep Time: 10 min

Cook Time: 40 min

Marinating Time: 120 min

Serves: 4

Ingredients:

Marinade:

1 bottle Newman's Own Balsamic Vinaigrette or Lighten Up! Light Balsamic Vinaigrette Salad Dressing

1 Tbsp. chopped fresh oregano or 2 tsp. dried oregano

2 garlic cloves, chopped

Salt and pepper to taste

1 chicken, cut up into 6 pieces

Finishing touches (optional)

Baking potatoes, onions, carrots

Directions:

Place a large zipper seal plastic bag into a large, shallow dish. Into the bag, add vinaigrette, oregano, garlic, salt and pepper. Seal bag. Massage gently to combine ingredients.

Add chicken to bag and seal. Marinate in the refrigerator, turning occasionally, for 2 hours.

Preheat oven to 425 degrees. Place chicken in roasting pan with half the marinade poured around pan. If desired, cut up potatoes, onions, and carrots and place around chicken. Roast for 40 minutes or until juices run clear when chicken is pierced.

 The next three recipes use baking squash (butternut and spaghetti), which is on sale at Raley's for 99-cents a pound.

 Creamy Butternut Squash With Cinnamon Soup

From www.allrecipes.com

Ingredients:

2 tablespoons olive oil

1 1/2 pounds peeled and seeded butternut squash, cut into 1 inch chunks

1 large onion, cut into large dice

1 tablespoon butter

1 pinch sugar

3 large garlic cloves, thickly sliced

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon cayenne pepper

3 cups chicken broth, homemade or from a carton or can

1 1/2 cups half-and-half (or whole milk)

salt and freshly ground pepper, to taste

Garnish: store-bought apple chips

Directions:

1. Heat oil over medium-high heat in a large, deep pan. Saute until shimmering.

2. Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

4. Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute; until fragrant, 30 seconds to 1 minute longer.

5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Herbed Spaghetti Squash

From: www.foodnetwork.com Show: Emeril Live

Ingredients:

1 small spaghetti squash, about 2 1/4 pounds

2 1/2 tablespoons butter

2 1/2 tablespoons finely chopped mixed soft herbs: basil, chives, chervil, parsley and sage

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Directions:

Using a sharp knife, cut the squash in half lengthwise and place, cut side down,

in a baking dish. Add enough water to come 1/2-inch up the sides of the baking

dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily

pierced with a paring knife. Turn squash over and cover with foil again and

continue to cook another 15 minutes, until the squash is very tender. Remove

from the oven, uncover, and allow to cool slightly. Using a spoon, remove the

seeds and discard. Using a fork, gently pull the strands of squash away from the

peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss

thoroughly but gently to heat and combine. Serve immediately or cover and keep

warm until ready to serve.

 

SPAGHETTI SQUASH MARINARA

From: www.cooks.com

Ingredients:

2 tsp. each olive oil and butter

1 clove garlic, minced

1/2 c. sliced mushrooms

1 1/2 c. canned ready cut tomatoes

2 c. cooked spaghetti squash strands

Salt and pepper to taste

1/2 c. chopped onions

1/4 c. chopped parsley

1/2 tsp. dried basil

3/4 c. grated Parmesan cheese

Directions:

In a large non-stick skillet heat olive oil and butter. Saute garlic and onions until onions are translucent about 5 minutes, add mushrooms and saute 2 minutes longer, stir in tomatoes, parsley and seasonings, cover and simmer gently for 15 minutes, stir in half of the Parmesan cheese, reheat spaghetti squash and arrange strands on serving platter, spoon sauce over squash and sprinkle with remaining cheese.

How to cook spaghetti squash in microwave. Cut squash in half, scoop out seeds and place cut sides down, in microwave safe dish. Add 1/3 cup water. Cover with plastic wrap. Microwave on high (100% power) for 10 to 12 minutes, or until tender, turning dish after 5 minutes. Drain and cool.

 And, lastly, a (Golden) delicious cake. It calls for Golden Delicious apples, which are on sale at Raley's for 88-cents a pound.

Apple Bundt Cake

From www.epicurious.com

Bon Appetit | December 1999

Yield: Makes 8 to 10 servings

Ingredients:

4 medium Golden Delicious apples (about 1 1/2pounds), peeled, cut into 1/3-inch pieces

5 tablespoons plus 2 1/2 cups sugar

2 teaspoons ground cinnamon

4 large eggs

1 cup vegetable oil

1/4 cup orange juice

1 tablespoon grated orange peel

1 teaspoon vanilla extract

3 cups all purpose flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Preparation:

Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5

tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups

sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large

bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1

1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover

with 1 1/2 cups batter. Top with remaining apples, then batter.

Bake cake until top is brown and tester inserted near center comes out with moist

crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes.

Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least

45 minutes. Dust with powdered sugar. Serve slightly warm or at room

temperature.

 

October 28, 2008
Shop cheap - and quick

Let's face it, this week is about costumes and candy - at least until Saturday. To make life easier on Halloween, we'll cut to the chase and tell you that Safeway's Friday $5 special is pizza. Raley's has a Take & Bake pizza for $6.49  and 8-piece fried chicken in the deli is $5.99 (both are available all week). If you're planning to invite the neighborhood, Savemart has a 50-piece chicken meal for $37.99 and pumpkin pies for $5. If it's tradition to have cereal before trick'or'treating, head over to Vic's Markets where most varieties are $1.99 a box.

Now for the other stuff.

SAFEWAY: Let''s promise to get some fresh fruit so that it's not an all-candy weekend. Apples are 88-cents a pound for Fuji or organic Braeburn and Texas red grapefruit is 79-cents each. Pomegranates are BOGO and pears are $1.29 a pound. Boneless, skinless chicken breasts are $1.99 a pound, lean (93%) ground beef is $3.99 a pound and fresh Atlantic salmon filets are $5.99 a pound. Safeway has a bunch of BOGO  items including, Keebler cookies or Cheez-Its, sliced bacon, Nathan's beef franks, Steak-umm sliced steaks, Smithfield smoked sausage links, Minute Maid or Florida's Natural orange juice, 12-packs of Coke or 7-UP; Oroville Redenbacher's microwave popcorn; frozen orange juice and waffles; butter top breads, Breyers ice cream and Safeway Select vitamins. Arrowhead water is $3.99 a case; Campbell's and Progresso soups are $1 a can and pumpkin pies are $3.99. The 8-hour weekend sale includes Yoplait multi-packs for $2.99; Betty Crocker cake mix for 59-cents each; a 10-pound back of Russett potatoes for $1.99 and a 4-pound bag of frozen boneless, skinless chicken breasts for $7.16.

RALEY'S/BELAIR: You can get apples (88-cents a pound for organic red or golden delicious) here, too. Broccoli crowns are 77-cents a pound and large artichokes are $1 each. Avocados are $1 each and butternut, spaghetti or acorn squash is 99-cents a pound. Pears are $1.29 a pound and pomegranates are 2/$3. Dr. Pepper is $1 for 2-liters; Crystal Geyser spring water is $3.99 a case and Martinelli's sparkling cider is $2 a bottle. Large eggs (18-count) are $2.49 and milk is still the best bargain at 2 gallons of non-fat for $4.29. In frozen foods, Michelina's budget gourmet entrees are 79-cents each and Campbell's chunky soups are 2/$3.

SAVEMART has a deal on avocado - 69 cents each - and Roma tomatoes - 79-cents a pound. Washington state apples are $1.29 a pound; large pomegranates are 2/$4 and raspberries (12 oz) and strawberries (2lbs) are $4.99 each. Martinelli's sparkling cider is $2 a bottle and Sunny Select drinking water is $3.50 a case. Gallo sliced salame is $4.99 a pound and large eggs (18-count) are $3. Sunnyside Farms cottage cheese is $1.99 a carton and shredded cheese is $2 a bag. Green Giant veggies are $1 a can; Marie Callender's salad dressing is $2 a bottle, English muffins are $1.99 a pack and General Mills cereals are $2 a box..

FOODS CO. has the deals this week. Boneless, skinless chicken breasts are $1.87 a pound; large eggs (18-count) are $2.50 and an 8-pack of Yoplait yogurt is $3.98. One-pound chunks of Joseph Farms cheese are $3.50 each; large Hass avocados are 57-each and large boxes of General Mills cereals are 2/$6. 7-UP or Sunkist soda is 88-cents for a 2-liter jug. Rome apples are 2lbs/98-cents; fresh whole pineapple is $1.98; kiwi is 4/$1 and Nissin cup noodles are 10/$3. Wishbone salad dressing is 2/$4; Challenge or Danish butter is $2.98 a pound; a twin pack of Layton Farms bread is $1.98 and Take'n'Bake pizza is $5.98.

VIC'S MARKETS (Folsom and Fulton Ave.): The deal of the week - by far - is the sale on cereal at $1.99 a box (use the coupon inside and get another $3 off if you buy 5 Quaker varities). Other items worth noting include Crystal Geyser water for $3.99 a case; Anderson's soups for $1.39 a can and Michelina's budget entrees for 99-cents each.

And, lastly, for all you last-minute shoppers, Halloween candy:

Safeway: Reese's, KitKat, Hershey's or Mars fun size bars $1.50 a bag (Wed-Friday)

Raleys: Hershey's, KitKat or Reese's for $1.88 a bag.

Savemart: Buy 4 bags get one Free.

 

Come back tomorrow for recipes that will take the edge off all that candy.

 

 

 

 

 

October 28, 2008
Make ahead meals
I don't have to tell you all that it's going to be a busy week. Cooking, shopping, trick'or'treating. If you are already stressing, here are a few tasty recipes that you can make today or tomorrow so that Halloween is all about fun. We shared these earlier in October.
 

From www.verybestbaking.com

 

Pumpkin Peanut Soup
Estimated Times:
Preparation - 20 min | Cooking - 18 min | Yields - 6

This pumpkin and peanut soup makes a great first course or a meal by adding  crusty bread and a crisp salad.

Ingredients:

  • 2 tablespoons butter
  • 1 1/4 cups chopped onion
  • 1/4 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried marjoram
  • 1/4 teaspoon crushed dried thyme
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/3 cup creamy peanut butter, (up to 1/2cup)

Directions:
MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

 

From www.verybestbaking.com

 

 

Pumpkin Orange Cookies
Estimated Times:
Preparation - 15 min | Cooking - 12 min | Cooling Time - 15 min cooling | Yields - 4 dozen cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped nuts (optional)
  • Orange glaze (recipe follows)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon glaze.


FOR ORANGE GLAZE:
COMBINE
1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

 

 

Turkey Chili with White Beans

Bon Appétit | February 1997Serves 8.

Ingredients

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Preparation

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Warm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately. 


 

From www.foodnetwork.com

 

Emeril's Chili

Recipe courtesy Emeril Lagasse, 2005

Emeril's Chili

Show: Emeril Live

Episode: Emeril's Football Party

 

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne

2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes

1/4 cup tomato paste

8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips

1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

 

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.


From www.foodnetwork.com

 

Carrot Cupcakes with Molasses Cream Cheese Icing

Gourmet | March 1995

Servings: Makes 16 Cupcakes.

Ingredients

For cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon unsulfured molasses
2 tablespoons confectioners' sugar

Preparation

Make cupcakes:
Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

 

 

 

 

 


October 22, 2008
Resourceful recipes

Now that you've scanned the grocery ads (and, hopefully the Shop Cheap blog), it's time to start planning your meals. Researcher Sheila Kern did some digging and came up with three recommendations for you.

 In addition, we are providing a link to the Raley's Dijon Herb Cross Rib Roast recipe featured in their Wednesday ad for the Family Meal Deal (buy a Cross Rib roast and get three sides free. Here's the link: http://www.raleys.com/apps/recipes/recipe.jsp?recipeid=275063

Tri tip is on sale at Safeway ($2.99 a pound) and SaveMart ($2.77 a pound). In addition, this recipe calls for green bell pepper (99-cents a pound at Safeway) and red potatoes ($2.49 for a bag up to 2 pounds) at Raley's.

Beef Tri-Tip with Rosemary-Garlic Vegetables

From: Tyson Foods Recipes

Ingredients

1 beef tri-tip roast, (1 1/2 to 2 lb.)

2 cloves garlic, minced

1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

12 small red potatoes, halved

2 medium bell peppers, cut into eighths

2 medium sweet onions, cut into 1-inch wedges

Cooking Instructions

1. Preheat oven to 425°F. Wash hands. Combine garlic, rosemary, salt and pepper; press half onto beef. Wash hands. Combine remaining seasoning with oil and vegetables in large bowl; toss.

2. Place beef on rack in shallow roasting pan. Add vegetables to pan. Roast, uncovered, 30 to 40 minutes for medium rare (internal temp 135°F) or 40 to 45 minutes for medium doneness (internal temp 150°F).

3. Transfer beef to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F.)

4. Increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned.

 

Eggplant isn't the most popular vegetable, but it's on sale this week so give it a try. At 99-cents each at Safeway, this recipe is both inexpensive and easy.

Neapolitan Eggplant Parmesan

From Food Network

c, 2006, Robin Miller, All rights reserved

Ingredients:

Roasted eggplant slices

Spicy pasta sauce

1 cup shredded mozzarella

1/4 cup grated Parmesan

1/4 cup chopped fresh basil leaves

Directions:

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with fresh basil before serving.

 

All desserts don't have to be chocolate. This poached pineapple recipe makes a great fall dessert and if you head over to a Safeway store on Saturday or Sunday, you can pick up a whole pineapple for $1.99. If you are closer to SaveMart, whole pineapple is $1 more, or $2.99.

Fresh Pineapple Poached in Cinnamon Syrup

Bon Appetit | June 2000

Yield: Makes 6 to 8 servings

Ingredients

1 1/2 cups water

3/4 cup sugar

3 cinnamon sticks, broken in half

3 1/4-inch-thick slices peeled fresh ginger

1 1/4-inch-thick slice fresh lemon

1 large pineapple (about 4 1/2 pounds), peeled, cut lengthwise into 8 wedges, cored, cut crosswise into 3/4-inch-thick pieces

Preparation

Stir 1 1/2 cups water, sugar, cinnamon sticks, ginger and lemon in heavy large pot over medium heat until sugar dissolves. Bring syrup to boil; cover and simmer 10 minutes to blend flavors. Add pineapple and simmer until pineapple is just translucent, stirring occasionally, about 7 minutes. Transfer pineapple and syrup to bowl. Refrigerate until cold, at least 2 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

 

 

 

 

 

October 21, 2008
Why you should shop Raley's this week

If you had to pick one store to shop this week, it's definitely Raley's/BelAir. Here's the No. 1 reason why: There's a coupon on www.sacbee.com , which, if you print out, gives you $10 off if you spend $50 or more and $25 off if you spend $100 or more. It's only good Saturday and Sunday but when haven't you gone to the grocery store on the weekend?

If that's not enough to get you in the store, here's 5 other reasons why:

1) Buy a boneless beef roast ($2.88 a pound with a recipe included) and get a pack of Ore-Ida mashed potatoes, a bag of Fresh Express garden salad and a loaf of bakery French bread for FREE.

2) A dozen eggs are $1.49 or Sunnyside Farms egg substitute 2/$4

3) Bakery bagels are 3/99-cents

4) Buy a 5-lb bag of Idaho potatoes and get one free (BOGO)

5) The 10 items for $10 sale.

Other items include: Luna or Clif bars for $1; 2-liter Pepsi for 88-cents; Lundberg Rice chips $1.50 a bag; buy Ragu Pasta sauce 2/$3 and get one pack of Barilla Pasta FREE. In produce, organic Valencia oranges are 99-cents a pound; Earthbound Farms salad blends are BOGO and cucumbers are 79-cents each. Tomatoes on the vine are $1.99 a pound and Fresh Express salads are 2/$4. And, lastly, Halloween decorations are 50% off.

At Safeway, the weekend 48-hour sale focuses on breakfast with bacon, butter and orange juice on sale. But if you're focusing on breakfast, shouldn't eggs be included? Just a thought. Whole fresh pineapple for $1.99 each is the best part of the weekend sale.

Other items at Safeway: Whole trip tip for $2.99 a pound; whole Foster Farms chickens for 79-cents a pound; medium pumpkins for $2.99 each and Safeway sandwich breads for $2 a loaf. Safeway has a BOGO on Ragu sauce but you don't get the free pasta. Other BOGOs include Red Baron pizza; Hormel Black Label sliced bacon (BLTs anyone?); Dreyer's ice cream; Safeway facial tissue; Hefty storage or sandwich bags; Vlasic pickles; Star olive oil; Pop*Secret microwave popcorn; IBC 6-pack soda and Airborne Health Formula.

 In produce, 8-ounce packs of whole or sliced mushrooms are 99-cents; eggplant and cucumber are both 99-cents each and bell peppers are 99-cents a pound. Fresh Express bagged salads are $1.29. Kellogg's Rice Krispies and Capt'n Crunch are $1.88 a box and Lucerne Milk is 2 gallons for $5.19. The 10  for $10 items include Goldfish crackers, Gatorade or SoBe Lifewater; Rice or Pasta Roni; PowerBars and Zone Perfect Bars.

SaveMart: It must be roast season because tri-tip is on sale for $2.77 a pound; Sunnyside Farms boneless, skinless breast and thigh combo pack is $2.99 a pound; fresh gound sirloin is $3.99 a pound and white Ruffy fillets are $3.99 a pound. Cartons of Dannon Light&Fit yogurt are 50-cents each; Crystal Geyser drinking water is $3.34 a case; Bayview Farms orange juice is $1.69 and a family size serving of Stouffer's Mac&Cheese is $4.99. Pillsbury ready to bake cookies are 2/$5. Sunny Select chili is $1 a can; tomato sauce is 4/$1 and canned fruit is also $1 a can. In produce, pumpkins are $4.33 each; whole pineapple is $2.99 each; Fuji or Gala apples are $1.29 a pound and a 3-pound bag of tangerines is $3.99. Earthbound Farm organic salads are BOGO and Roma tomatoes are 99-cents a pound.

At Foods Co., produce is a good deal with red delicious apples at 57-cents a pound; seedless red grapes at 87-cents a pound; fresh spinach is 68-cents a bunch and Valencia oranges at 2 pounds for 98-cents. Got kids in college? Nissin family packs of Cup Noodles and Top Ramen are 2/$3; Crystal Geyser water is $3.98 a case; Kraft shredded cheese is 2/$5 and fresh-baked sub rolls are 5/$1. Foods Co. is having a 98-cents sale, which includes Hormel chili, Rice or Pasta Roni, Nestle hot cocoa; Guerrero corn tortillas, Hass avocados, Michelina's budget gourmet frozen entrees; HIllshire Deli Selects lunch meats and for after your meal, Colgate toothbrushes.

Vic's on Fulton has full-sized pumpkins for $3.49 and coupons for charcoal ($1.99 for a 9-lb. bag); $5.99 for 24 pack of Pepsi and Nissin cup noodles 3/$1..

Vic's in South Land Park has pumpkins for $3.99; tomatoes for 79-cents a pound and apples for $1.49 a pound. Fresh raspberries are $1.99 a carton and fresh pineapple is $2.89.

Vic's in Folsom is the place to go for Crystal yogurt (50-cents a carton); cottage cheese or sour cream ($1.99 a pint) and sliced pumpkin cake $3.99.

Whew! That's a lot of stuff. Come back tomorrow for some tasty recipes.

 

 

October 20, 2008
Short sale

There are a lot of "ifs" in this entry, but it's worth checking out the Stupid Prices store on Douglas Boulevard, IF

1. You live near Roseville

2. If you want just one last pair of shorts for the waning warm-weather days. 

3. If you want a pair of cute shorts to keep in the drawer ready to go for next summer.

4. If you are a size 8 or size 10

If you answered "yes" to any of those questions, Ralph Lauren shorts are on sale for $3.99 (along with various tops and crop pants) at the Stupid Prices on Douglas in Roseville. Needless to say, they retail for way more than $3.99. And there's not sales tax!

October 15, 2008
Steak, bean salad, appetizer recipes

Our recipes for this week - researched and reported by Sheila Kern - feature London broil, bean salad and a tasty, cheesy appetizer.

The London broil in on sale at both Safeway (50% off) and Raley's ($2.47 a pound). The beans are 5/$4 at Raley's and the eggs and cottage cheese for the Cheese Chili Cubes are 2/$4 at Raleys (18-count) and 2/$4 (12 count) at Savemart.

Enjoy!

Greek Garbanzo Bean Salad

From: www.allrecipes.com

Submitted by: Kim Fusich

Prep Time: 10 Minutes

Serves 8

Ingredients:

2 (15 ounce) cans garbanzo beans, drained

2 cucumbers, halved lengthwise and sliced

12 cherry tomatoes, halved

1/2 red onion, chopped

2 cloves garlic, minced

1 (15 ounce) can black olives, drained and chopped

1 ounce crumbled feta cheese

1/2 cup Italian-style salad dressing

1/2 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper

Directions:

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

ALL RIGHTS RESERVED @2008 Allrecipes.com

 

Cheese Chili Cubes

Courtesy of Mary Doebbeling of Cleburne, Texas.

8 eggs

1/2 C. all-purpose flour

1 t. baking powder

1 1/2 C. cottage cheese (12 oz)

3/4 t. salt

3 C. shredded Monterey Jack cheese (12 oz)

2 - 4 oz. cans mild chopped green chilies, drained

In large mixer bowl beat eggs with electric mixer until light, 4 to 5 minutes. Stir together flour, baking powder, and salt. Add to eggs and mix well. Fold in Monterey Jack cheese, cottage cheese, and chilies. Turn into a greased 9X9X2 baking dish. Bake in 350-degree oven for 40 minutes. Remove from oven and let stand 10 minutes. Cut into small squares. Serve hot. Makes 3-4 dozen appetizers.

 

Sweet and Spicy London Broil

From Food Network Kitchens

www.foodnetwork.com

Ingredients

1 steak (about 1 3/4 pound)

3 T. extra-virgin olive oil

2 T. sweet paprika

2 T. light brown sugar

1 T. kosher salt

2 t. chili powder

1 lime, zested

Directions:

Preheat a broiler to high. Bring the steaks to room temperature about 20 minutes before cooking.

Mix the olive oil, paprika, sugar, chili powder, salt, chili powder, and zest in a bowl to make a paste. Rub the spice mixture all over the steak. Broil until just charred and crispy on top, about 6 minutes on 1 side. Flip the steak and cook until beginning to char, about 6 minutes more or until rare and temperature registers 115 degrees F on an instant-read thermometer. Place the steak on a cutting board and let rest, tented with foil for about 10 minutes. Slice across the grain and serve.

October 14, 2008
Basketfull of bargains

Before we get to this week's sales, Shop Cheap needs to share a scoop. Last week we wrote about Raley's having the lowest milk prices around - $4.29 when you buy two gallons of Bayview Farms. This week, Raley's is getting around to promoting its milk prices in  their ad, Dairy Days Sale. Check it out: "Bayview Farms Milk" - the lowest price in the state for 2 gallons. But we know you read it here first!

Speaking of dairy, egg prices are back where they belong. At Raley's you can get an 18-pack of Large eggs for $2. If you live near the Safeway at Madison Avenue in Fair Oaks, head over on Friday to get a dozen large eggs for 88-cents. In addition to the eggs, the Madison Avenue  Safeway store is holding a "grand re-opening celebration." Other 12-hour sale items on Friday include, 5-pounds of C&H sugar for 99-cents; Quilted Northern tissue for 99-cents and Nabisco saltines for $1.29.

Here's this week's store-by-store breakdown:

Raley's: Good stuff this week, especially the Dairy Days Sale. In addition to the eggs and milk, Yoplait yogurt is 10/$5; Sunnyside Farms cottage cheese is $1.99 for a carton; and ice cream is 2 quarts for $6. Black Angus London broil is $2.47 a pound; Kellogg's cereals are $2 a box and soups - Campbell's cream of mushroom, chicken or celery - are 69-cents a can while Swanson's broth is 60-cents a can. If you like San Luis Sourdough sliced bread it's $3 a loaf. Still a little pricey, but one slice makes a good-sized sandwich. Arrowhead bottled water is $3.99 a case; and Bush's canned beans are 80-cents a can. In produce, zucchini is 99-cents a pound. (Here's a link to last week's recipe for Zucchini Chips. http://www.sacbee.com/static/weblogs/shop_cheap/2008/10/016010.html) Raley's is promoting Apple Hill  with Barsotti's fresh apple juice at BOGO prices. Barsotti's is based in Placerville. They also are having a 2-week natural foods sale with liters of Crystal Geyser sparkling water for $1; Kettle chips and Lundberg rice chips at 2/$3. Clif bars are $1 each and kid's ZBars are 5/$3.

Over at Safeway, the Saturday/Sunday weekend sale has a case of Refresh drinking water for $2.88; large Hass avocados at 77-cents each and Tyson hot & spicy cooked chicken wings at $2.99 a pound.  Rancher's Reserve London broil is 50% off. BOGOs are plentiful this week with raspberries, Eating Right salads; Hillshire Farm smoked sausage; Tropicana orange juice; Foster Farms grilled chicken strips; Safeway Select ice cream; Safeway wheat breads and Eating Right Kids bread; and lots of household cleaning items. Packaged Knorr Lipton rice or pasta sides are $1 per package. Balance, Clif and Luna bars are $1 each. In produce, pumpkin prices range from $6.99 for a large gourd to $2.99 the small ones. Pomegranates are $1.50 each and my favorite BOGO of the week - Caramel Apples!

The $5 Friday meal deal is the "All American" sub sandwich and the new Monday only dinner deal is the $5 Cafe Pizza.

Savemart has boneless, skinless chicken breasts (here's a link to the Chicken & Pear recipe http://www.sacbee.com/static/weblogs/shop_cheap/2008/10/016010.html) for $1.99 a pound; a dozen large eggs are $2 and Carnation chunk light tuna in water is $1 a can.  Get boneless roast for $2.99 a pound; 85% lean ground beef is $2.99 a pound; and S&W beans are $1 a can. Arrowhead drinking water is $3.99 a case. Driscoll's berries are 2/$5 and avocados are $1 each.

Foods Co. has the best price on Gala apples - 67-cents a pound. Western Hearth bread is $1.50 a loaf and Donald Duck orange juice is $1.98 a carton. Zacky Farms ground turkey is $2.50 a pound and Kroger buns are 98-cents a pakage.

Rainbow Foods has an insert this week. Boneless tri-tip roast is $3.77 a pound. Produce prices are good at Rainbow with gala or Fuji apples at 99-cents a pound; large stalk celery is 89-cents each; lemons are 4/$1 and Russett potatoes are $1.50 for a 5-pound bag. If you want a free reusable grocery bag, just purchase 5 General Mills products like cereal, Progresso soups, ready to bake cookies or Betty Crocker cake mix. The free-bag offer is a "buy prink" promotion. Arrowhead for $3.99 a case is available at Rainbow, too. Angel soft tissue - 12-roll pack - is $2.99; Gatorade is $1 a jug and Yoplait yogurt is 50-cents a carton.

Come back tomorrow for new recipes.

 

 

 

 

 

October 9, 2008
Milk prices fall; and budget recipes

There's good moo news to report. The price of milk - especially at Raley's - has dropped dramatically since early summer. I grabbed two gallons of non-fat Bayview brand for only $4.29. That's for TWO gallons, not one. Raley's price even beats Costco!

 Recipe of the week - thanks to Sheila Kern - because both chicken breasts and pears are on sale. Get the chicken breasts at either Raley's ($1.88 a pound) or Safeway ($1.99 a pound). Pears are 49-cents a pound at Safeway.

Balsamic Chicken and Pears

Adapted from Tyson Foods recipes

 

4 boneless, skinless chicken breasts

2 pears, cored and thinly sliced

½ cup red onion, thinly sliced

3 t. olive oil

½ t. thyme

½ t. salt

¼ t. pepper

1 T. balsamic vinegar

 

Preheat oven to 450°F. Wash hands. Place pear and onion slices in a single layer in 13 x 9-inch baking dish. Combine oil, thyme, salt and pepper in a shallow bowl. Spoon half of mixture over pears and onions. Cover dish tightly with foil; bake 10 minutes.

Meanwhile, place chicken in remaining mixture, turning to coat on all sides. Wash hands.

Uncover pear and onion slices; arrange chicken on top and drizzle with vinegar. Discard remaining oil mixture. Bake uncovered 20 minutes more or until chicken is done (internal temp 170°F).

 

When times are tough, we turn to meatloaf because it's easy, nutritious and relatively inexpensive. This recipe has two ingredients on sale this week at Safeway. Shop Saturday or Sunday and get the ground beef (80% lean) for $1.88 a pound. And use red bell pepper 99-cents a pound - instead of green).

 

Garden Vegetable Meatloaf

Adapted from Quaker Oats (www.quakeroats.com)

 

Ingredients

1 ½ pounds lean ground beef or turkey

¾ cup Quaker Oats (quick or old fashioned, uncooked)

¾ cup finely chopped onion

½ cup catsup

1 egg, lightly beaten

1 T. Worcestershire sauce or soy sauce

2 cloves garlic, minced

½ t. salt

¼ t. black pepper

½ cup shredded carrot

2/3 cup finely chopped red or green bell pepper or combination of

3 T. finely chopped parsley

1 can (10 oz) diced tomatoes with green chilies

 

Preparation

 

Heat oven to 350 degrees. Combine first nine ingredients.  Add carrots, peppers, and parsley. Mix lightly but thoroughly.  Place meatloaf into a loaf pan.

 

Bake 50-55 minutes or until meatloaf is to medium doneness (160 degrees Fahrenheit for beef, 170 degrees Fahrenheit for turkey).

 

Spoon tomatoes into microwave-safe bowl; microwave covered on high until heated through. Slice meatloaf; top with tomatoes.

 

Here's  a salad to go with the meatloaf or chicken. Broccoli is available at Raley's for $1.19 a pound or Safeway, 88-cents a pound.

 

Fresh Broccoli Salad

From Taste of Home (www.tasteofhome.com)

 

SERVINGS: 9

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 6 cups fresh broccoli florets
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup dried cranberries
  • 1/4 cup chopped red onion
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup fat-free plain yogurt
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons cider vinegar
  • 1-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup slivered almonds, toasted

Directions:

In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds. Yield: 9 servings.

 

And, lastly, a tasty and low-cal zucchini dish. Zucchini is available at Safeway for 99-cents a pound;

 

 

Zucchini Oven Chips

From Cooking Light (www.cookinglight.com)

  

Yield

4 servings (serving size: about 3/4 cup)

Ingredients

 1/4  cup  dry breadcrumbs

1/4  cup  (1 ounce) grated fresh Parmesan cheese

1/4  teaspoon  seasoned salt

1/4  teaspoon  garlic powder 

1/8  teaspoon  freshly ground black pepper 

2  tablespoons  fat-free milk 

2 1/2  cups  (1/4-inch-thick) slices zucchini (about 2 small)

  cooking spray

 

Preparation

Preheat oven to 425°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

 

 

 

 

 

 

 

October 7, 2008
Helping you save at the grocery store

Everyone - soccer parents, college students, empty nesters - is looking to stretch their dollars in light of the current economic climate. Thankfully, Shop Cheap is here to help. When we started blogging, it was fun to compare prices and tell you all where to get the best deals on grocery items. Now, it's a matter of necessity in every household. We promise to focus on items that are reasonable and follow-up with recipes that make use of those ingredients.

Let's get the party started! This week you can buy grapes and apples for 88-cents a pound at Safeway; boneless, skinless chicken breasts for $1.88 a pound at Raleys and boneless beef chuck roast for $2.99 a pound at SaveMart. And that's just for starters.

RALEYS: In addition to the chicken breasts, Raley's has an entire page of buy one, get one free (or BOGO) items. They include Freschetta large pizza, Golden Grain pasta, S&W ready cut tomatoes, S&W canned corn or green beans; olives and Calistoga sparkling juice. Other items include General Mills cereal 4/$7 (that's less than $2 a box); Crystal Geyser spring water for $3.50 a case and Campbell's Tomato or Chicken Noodle soups for 50-cents a can.Sunnyside Farms cottage cheese is 2/$4; orange juice is 2/$5 and Tia Rosa flour tortillas are 2/$5. Raley's Hearty variety bread is $2.50 a loaf and Thomas' bagels or muffins are 2/$5. If you are looking for a quick meal, check out the Lasagne or Meatloaf  in the deli for $5.99.

And it's not in the food or grocery category, but Pantene hair care products are $2.28. That's quite a deal.

SAFEWAY: Here's where you will find the savings on produce - especially Fuji or organic Gala apples for 88-cents a pound, broccoli crowns for 88-cents a pound and Bartlett pears for 49-cents a pound. Safeway is continuing with the weekend 48-hour store promotion. This week the focus is lean (80%) ground beef for $1.88 a pound and grape tomatoes, 99-cents per pint. Ken's salad dressing is also 99-cents a bottle. Safeway also has boneless, skinless chicken breasts (thighs or combo pack) for $1.99 a pound and medium cooked shrimp for $5.99 a pound. Ritz crackers and Fig Newtons are BOGO and gallons of Lucerne milk are 2/$5.19. Other BOGOs include Orange juice and Lucerne 18-count large eggs. The Friday $5 meal deal is Chicken Tenders and the new Monday $5 offering is cheese or pepperoni pizza. In produce, you can get zucchini for 99-cents a pound and red bell papper is still 97-cents a pound. O Organics salads are BOGO.

One last note on Safeway. If you were using your rewards to get 10-cents off a gallon of gas, the minimum has gone from $50 per visit to $100.

SAVEMART: In addition to that juicy deal on chuck roast, you can stock up on Keebler chips deluxe cookies. Buy four packs of cookies and they are only 99-cents each. I know we are focusing on saving money, but if you just love fresh cooked crab, the season is upon us. Savemart is advertising whole cooked crab for $4.99 a pound. That's about as good as it gets for whole crab. Sunny Select drinking water is $3.50 a case; Progresso soups are $1.50 a can and deviled egg potato salad in the deli is $2.99 a pound. Savemart always has good prices on produce. This week, it's vine ripened tomatoes for 99-cents a pound; avocado for $1 each and leaf lettuce for 79-cents each. And then there's the pumpkins at $3.33 each.

VIC'S is so hard to write about because the prices vary at each location. To make it easier, I'm going to focus on items that are available at the three stores for the same price. General Mills cereals are 3/$6 and Hansen's apple juice is $1.99 for a 64-oz bottle. Campbell's chunky soups are 2/$4 and Bush's best beans are 79-cents a can.

FOODS Co.: Fresh center cut pork chops or beef tri-tip roast is $2.27 a pound; fresh whole chickens are 98-cents a pound (in the twin pack) and boneless beef stew meat is $3.28lb. In produce, bananas are 2 pounds for 98-cents; limes are 7 for 98-cents and red potatoes are 68 cents a pound. Grapes are 87-cents a pound and Bartlett pears are 2 pounds for 98-cents. Spring natural drinking water is $3.50 a case; 2-liter 7-Up and Sunkist soda is 88-cents a bottle. Bakery items are really on sale. Layton Farms bread (twin pack) is $1.98; Western Hearth bread is $1.57 a loaf; English muffins are 98-cents a pack and Van de Kamp buns are 98-cents.

Come back tomorrow for recipes that include broccoli, zucchini, chicken breasts and ground beef.

 

October 6, 2008
Shop talk

Well, that was a fun week in Southern California! Lots of sun, some thunder and, of course, shopping. Visited a store called Pavillions (owned by the Safeway chain) and Trader Joe's both on the Newport Coast. Pavillions is a lot like the newer Safeway stores in our area, complete with Starbucks, a sushi bar, Jamba Juice and full-service deli and bakery. The shopping is good, but the people watching is even better. As for the prices, Pavillions had some of the same in-store sales as our local establishments. Grapes for 88-cents a pound; apples for $1.49 a pound and Refreshe water for $3.50 a case. Other items are as much as $1 more - like a bag of Sun Chips for $4.29. The Trader Joe's was a bit roomier than the Roseville location - plus it has an ocean view! Prices were about the same.

On the drive down (are we there yet?) I was thinking shopping came up with a great slogan for the WinCo stores. (I suppose it was because we were passed by one of their giant trucks.) Hello, WinCo, how about this for a slogan: "Been there, bagged that." You know, because shoppers bag their own groceries and because you bag some pretty good savings. I'll let you know if they call with a windfall (or a bag of groceries) for the great idea.

I hope you checked out the Sunday inserts - need those sales and the coupons now more than ever. At Safeway, the Italian squash at 99-cents a pound and the red bell peppers at 97-cents a pound are good deas and the medium cooked shrimp at $5.99lb. make a tasty cocktail. The coupons on the back include paper towels - 8-pack roll - for $4.99 and Tide or Cheer 40-50 ounce for $5.99.

If you love Milano cookies but not the price, head over to Target where a 7.5 ounce bag is $2.41. Also worth mentioning, Simply Juice 2/$6 and Quaker Granola bars 2/$4.

If you're out and about on Tuesday and want to contribute to a worthy cause, Shop Cheap and her colleagues - known as the Newhounds for Health - will be hawking newspapers all over town to benefit Shriners Hospitals for Children Northern California. Stop by the Esquire Tower/Convention Center area and you're sure to get a good deal, expecially between 2 p.m. and 4 p.m.

October 1, 2008
Plan your October menu

Hi everyone. I'm off shopping in Southern California this week but I left behind some really good and timely recipes. All of them have the flavor of fall and were compiled by recipe researcher Sheila Kern. Here's the list:

Pumpkin Peanut Soup
Pumpkin Orange Cookies
Turkey Chili with White Beans
Emeril's Chili (meat)
Chocolate Cupcakes with Peanut Butter Icing
Carrot Cupcakes with Molasses Cream Cheese Icing
 

Enjoy!

 

From www.verybestbaking.com

 

Pumpkin Peanut Soup
Estimated Times:
Preparation - 20 min | Cooking - 18 min | Yields - 6

Reminiscent of peanut soups made by French settlers to the Louisiana bayou country this luscious pumpkin and peanut soup makes a delightful first course for an elegant meal or is rich enough to stand alongside crusty bread and a crisp salad.

Ingredients:

  • 2 tablespoons butter
  • 1 1/4 cups chopped onion
  • 1/4 cup chopped shallots
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon crushed dried marjoram
  • 1/4 teaspoon crushed dried thyme
  • 3 cups chicken broth
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/3 cup creamy peanut butter, (up to 1/2cup)

Directions:
MELT butter in large saucepan over medium-high heat. Add onion, shallots and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in marjoram and thyme; cook for 1 minute. Stir in broth and pumpkin; bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 15 to 20 minutes. Remove from heat; stir in milk and peanut butter.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until smooth. Return to saucepan. Cook over medium heat, stirring occasionally, for 5 minutes or until heated through.

 

From www.verybestbaking.com

 

 

Pumpkin Orange Cookies
Estimated Times:
Preparation - 15 min | Cooking - 12 min | Cooling Time - 15 min cooling | Yields - 4 dozen cookies

These moist, pumpkin-flavored cookies are drizzled with an orange glaze for a tasty finishing touch.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 2 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped nuts (optional)
  • Orange glaze (recipe follows)

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.

FOR ORANGE GLAZE:
COMBINE
1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

 

From www.epicurious.com

Turkey Chili with White Beans

Bon Appétit | February 1997

Servings: Serves 8.

Ingredients

1 tablespoon vegetable oil
2 medium onions, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained

Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt or light sour cream

Preparation

Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Pass red onion, cilantro and yogurt separately. 


 

From www.foodnetwork.com

 

Emeril's Chili

Recipe courtesy Emeril Lagasse, 2005

Emeril's Chili

Show: Emeril Live

Episode: Emeril's Football Party

 

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne

2 pounds stew meat, cut into cubes
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes

1/4 cup tomato paste

8 cups beef stock
2 tablespoons masa flour
4 tablespoons water
1 cup canned dark red kidney beans
1 bag tortilla chips

1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar jalapenos

 

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, and beef stock. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1 1/2 hours, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.

Mix the masa and water together. Slowly stir in the masa slurry, add the beans, and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.


From www.foodnetwork.com

 

Chocolate Cupcakes and Peanut Butter Icing

2006, Barefoot Contessa at Home

Show: Barefoot Contessa

Episode: Working Lunch

 

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature

Chopped salted p1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder

1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows

 

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

 

 

Kathleen's Peanut Butter Icing:

1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

1/3 cup heavy cream

 

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add

the cream and beat on high speed until the mixture is light and smooth.

 

Carrot Cupcakes with Molasses Cream Cheese Icing

Gourmet | March 1995

Servings: Makes 16 Cupcakes.

Ingredients

For cupcakes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup vegetable oil
1 cup firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla
1 3/4 cups finely shredded carrots (about 4)
1/3 cup walnuts, chopped fine, toasted lightly, and cooled
1/2 cup sweetened flaked coconut, toasted lightly and cooled

For icing
1/2 cup (about 4 ounces) cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon unsulfured molasses
2 tablespoons confectioners' sugar

Preparation

Make cupcakes:
Preheat oven to 350°F. and line twelve 1/2-cup muffin tins with paper liners.

In a bowl whisk together flour, baking soda, salt, and spices. In another bowl whisk together oil, sugar, eggs, and vanilla and with a wooden spoon beat in flour mixture until combined well. Add carrots, walnuts, and coconut, stirring until just combined. Fill muffin tins two thirds full with batter (there will be enough batter remaining to make 4 more cupcakes) and bake in middle of oven until a tester comes out clean, about 18 minutes. Turn cupcakes out onto a rack and cool completely. Muffin tins may be used again immediately for second cupcake batch. Cupcakes may be made 2 days ahead and kept in airtight containers.

Make icing:
In a bowl beat together icing ingredients until fluffy. Icing may be made 2 days ahead and chilled in an airtight container. Soften icing at room temperature to spreading consistency.

Spread icing on cupcakes.

 

 

 

 

 


 



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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