Use one, freeze the other. That's the beauty of the BOGO - and there are plenty this week. From London broil and chicken parts and berries at Raley's to red bell pepper at Safeway and oranges at Save Mart, recipe researcher Sheila Kern has great ways to stretch your dollar and spice up the menu, too.
Yield: 6 servings
1/4 cup balsamic vinegar
2 tbsp olive oil
4 cloves crushed garlic
1 tsp dried rosemary
2 lb boneless top round "London Broil" steak, about 2-inches thick
1 tbsp freshly ground black pepper
salt as needed
In a small bowl whisk together the vinegar, oil, garlic, and rosemary, and Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.
Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.
Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
London Broil I
3 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 (2 pound) flank steak or round steak
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
Preheat grill for medium-high heat.
Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.
Simple Whole Roasted Chicken
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
Preheat oven to 500 degrees F (260 degrees C).
Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
Roast Chicken with Dried Fruit and Almonds
Bon Appetit | December 2006
Makes 8 servings
7 tablespoons olive oil, divided
3 pounds onions, thinly sliced
1 pound pitted prunes, halved
12 ounces pitted dates, halved
10 ounces dried apricot halves (about 2 cups)
3 tablespoons sugar
1 teaspoon ground cinnamon
2 (4- to 4 1/2-pound) chickens, rinsed, patted dry
1 teaspoon turmeric, divided
1 1/2 cups (or more) water
1/2 cup blanched slivered almonds, toasted
Heat 6 tablespoons olive oil in heavy large skillet over medium-high heat. Add onions and saute; until deep golden brown, about 30 minutes; sprinkle with salt and pepper. Transfer onions to large bowl; mix in prunes, dates, apricots, sugar, and cinnamon. Do ahead: Can be made 1 day ahead. Cover and chill.
Preheat oven to 350°F. Spread fruit mixture over bottom of large roasting pan. Tuck chicken wing tips under. Rub each chicken with 1/2 tablespoon remaining olive oil and 1/2 teaspoon turmeric. Sprinkle each with salt and pepper; place chickens, side by side, atop fruit mixture. Pour 11/2 cups water around chickens. Roast chickens 1 hour. Turn pan around; add more water to fruit mixture by 1/4 cupfuls if beginning to dry. Continue to roast chickens until brown and juices run clear when thigh is pierced, about 45 minutes.
Transfer chickens to carving board; let stand 10 minutes. Spoon fruit onto platter; top with chickens and any accumulated juices. Sprinkle with almonds and serve.
Penne with Asparagus & Lemon Cream Sauce
Makes 6 servings
1 teaspoon extra-virgin olive oil
1 pound asparagus, trimmed and cut into 1-inch diagonal pieces
2 bunches scallions, trimmed and cut into 1-inch diagonal pieces
3/4 cup part-skim ricotta cheese
2 teaspoons freshly grated lemon zest
12 ounces penne
Salt & freshly ground pepper, to taste
1/4 cup slivered fresh basil
Put a large pot of lightly salted water on to boil.
Heat oil in a large skillet over medium heat. Add asparagus and scallions and cook, stirring occasionally, until the vegetables are tender and browned in places, 10 to 12 minutes.
Meanwhile, whisk ricotta and lemon zest in a large bowl. Cook penne until just tender, about 10 minutes. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain the penne and mix into the ricotta mixture; toss to coat. Add the vegetables and toss well. Season with salt and pepper. Serve, garnished with basil.
Portobello and Asparagus Salad
Recipe courtesy Paula Deen, 2008
Show: Paula's Best Dishes Episode: Grilled to Perfection
Yield: 6 servings
4 large Portobello mushrooms, stems removed
1 bunch fresh asparagus, tough ends removed
1 pint grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 pound penne pasta, cooked
Seasoning, recipe follows
Remove stems from Portobello mushrooms.
Brush mushrooms, asparagus and tomatoes with olive oil. Grill mushrooms over medium heat until tender, 4 to 5 minutes per side, turning occasionally. Cut mushrooms into thin strips; place in a medium bowl.
Grill asparagus over medium heat for 3 to 4 minutes, turning occasionally. Cut asparagus into 2 inch lengths; add to mushrooms in bowl.
Grill tomatoes, cut side down, over medium heat for 3 minutes. Add to mushrooms and asparagus and toss in the pasta. Drizzle with lemon juice and olive oil. Sprinkle with seasoning, tossing gently to coat.
1 teaspoon salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried parsley flakes
Combine all ingredients in a bowl and transfer to an airtight container. Store in a cool, dry place up to 6 months.
Couscous-Stuffed Red Bell Peppers
Makes 2 servings
1 box (5.7 oz) roasted garlic and olive oil-flavored couscous mix
1 1/4 cups water
2 large red bell peppers, cut in half lengthwise, seeds and membranes removed
1 cup chopped fresh spinach
1/4 cup grated Parmesan cheese
Cook couscous in water as directed on box, omitting oil; cover to keep warm.
Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
Stir spinach and cheese into couscous. Spoon mixture into pepper halves.
Red Pepper Risotto
Recipes for Health
Yield: Serves four to six
6 to 7 cups chicken or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion or shallot
2 plump garlic cloves, minced
2 large red peppers, finely diced
Salt to taste
1 1/2 cups Arborio or carnaroli rice
1/2 cup dry white wine
A generous pinch of saffron threads (optional)
Freshly ground pepper to taste
2 tablespoons chopped fresh parsley, or a mixture of parsley and thyme
2 ounces Parmesan cheese, grated (1/2 cup)
1. Bring the stock to a simmer in a saucepan with a ladle nearby. Season generously with salt.
2. Heat the olive oil in a large, wide, heavy skillet or saucepan over medium heat, and add the onions or shallots. Cook gently until they begin to soften, about three minutes. Add the garlic, peppers, and 1/2 teaspoon of salt. Cook, stirring, until the peppers are limp and fragrant, about eight to 10 minutes. Add the rice, and stir over medium heat until the grains are separate and beginning to crackle, about three minutes.
3. Stir in the wine and cook over medium heat, stirring constantly. The wine should bubble, but not too quickly -- you want some of the flavor to cook into the rice. When the wine has almost evaporated, stir in a ladleful or two of the simmering stock (about 1/2 cup), enough just to cover the rice. The stock should bubble slowly (adjust heat accordingly). Rub the saffron threads between your fingers, and add to the rice. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, not too fast and not too slowly, stirring often and adding more stock when the rice is almost dry. Continue for 25 minutes, until the rice is cooked through but still a little chewy. Taste and adjust seasoning.
4. When the rice is cooked through, add a generous amount of freshly ground pepper, and stir in another half cup of stock, the Parmesan and the herbs. Remove from the heat. The rice should be creamy; if it isn't, add a little more stock. Stir once, taste and adjust seasonings, and serve.
Orange and Avocado Salad
2 tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar
1 teaspoon honey
2 tablespoons extra virgin olive oil
Salt and black pepper, to taste
3 navel oranges
2 ripe avocados
1/2 red onion, thinly sliced
6 cups baby spinach
Hawaiian red sea salt or other finishing salt, to taste
Whisk together lime juice, vinegar, honey and oil. Season to taste with salt and pepper. Set aside.
Remove peel and all of white pith from the oranges with a serrated knife. Working over a large bowl to catch juices, cut between membranes with a paring knife to release whole orange segments into bowl. Halve avocados and remove pits. Cut into thin slices. Toss orange sections and juice with sliced avocado, red onion and lime juice mixture.
Place baby spinach on serving plates and top with orange-avocado mixture. Sprinkle with Hawaiian red sea salt to taste. Serve immediately.
Cooking Light, June 2009
Yield: 4 servings
1 1/2 tablespoons Demerara or turbinado sugar
1/2 teaspoon grated orange rind
2 (7-ounce) containers reduced-fat plain Greek-style yogurt
2 cups fresh blueberries
2 cups orange sections (about 2 large)
1/4 cup wheat germ
Combine first 3 ingredients in a small bowl, stirring until blended. Spoon 1/4 cup blueberries into each of 4 tall glasses. Spoon about 2 1/2 tablespoons yogurt mixture over blueberries in each glass. Add 1/4 cup orange to each serving. Repeat layers with remaining blueberries, yogurt mixture, and orange. Sprinkle 1 tablespoon wheat germ over each serving; serve immediately.
Blueberry Crumb Cake
1/2 sticks Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoons Vanilla Extract
2 cups All-purpose Flour
2- 1/4 teaspoons Baking Powder
1/2 teaspoons Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
For the topping:
3/4 sticks Butter
1/2 cups Sugar
1/2 teaspoons Cinnamon
1/2 cups Flour
1/4 teaspoons Salt
Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
Blackberry Muffins Recipe
Yield: 1 1/2 dozen
1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
2 cups fresh or frozen blackberries
In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.