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Posted: September 29, 2009 10:32 p.m.
Updated: September 30, 2009 4:55 a.m.
Wine Braised Pot RoastMakes 6 to 8 servings for about $2.75 per serving3 to 4 pounds boneless beef chuck roastKosher salt, black pepper2 tablespoons olive oil1 pound onions, thinly sliced (about 4 cups)1 1/2 tablespoons minced garlic3 cups sliced mushrooms1 tablespoon tomato paste2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled1 teaspoon chopped freshrosemary or 1/4 teaspoon dried, crumbled2 cups red wine, such as Shiraz1 1/3 cups beef broth Put oven rack in middle position and preheat oven to 325°F.Pat beef dry and rub all over with salt and pepper. Heat oil in an ovenproof 5-quart cas­serole over medium high heat until hot. Add beef to pan and brown well on all sides, about 6 minutes total. Transfer beef to a plate.Add onions to pot and sauté, stirring frequently, until soft and gold, about 6 to 8 minutes. Add garlic, mushrooms, tomato paste, thyme, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once an hour, until beef is very tender, 2 1/2 to 3 hours total.Let beef stand, uncovered, in the pan until cool.Package in freezer-safe wrapping and freeze.To serve, defrost overnight in the refrig­erator. Warm in the oven (covered) at 350°F for 20 to 25 minutes. Slice 1/2 inch thick and serve with pan juices ladled over. Wine Braised Pot RoastMakes 6 to 8 servings for about $2.75 per serving3 to 4 pounds boneless beef chuck roastKosher salt, black pepper2 tablespoons olive oil1 pound onions, thinly sliced (about 4 cups)1 1/2 tablespoons minced garlic3 cups sliced mushrooms1 tablespoon tomato paste2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled1 teaspoon chopped freshrosemary or 1/4 teaspoon dried, crumbled2 cups red wine, such as Shiraz1 1/3 cups beef broth Put oven rack in middle position and preheat oven to 325°F.Pat beef dry and rub all over with salt and pepper. Heat oil in an ovenproof 5-quart cas­serole over medium high heat until hot. Add beef to pan and brown well on all sides, about 6 minutes total. Transfer beef to a plate.Add onions to pot and sauté, stirring frequently, until soft and gold, about 6 to 8 minutes. Add garlic, mushrooms, tomato paste, thyme, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once an hour, until beef is very tender, 2 1/2 to 3 hours total.Let beef stand, uncovered, in the pan until cool.Package in freezer-safe wrapping and freeze.To serve, defrost overnight in the refrig­erator. Warm in the oven (covered) at 350°F for 20 to 25 minutes. Slice 1/2 inch thick and serve with pan juices ladled over.
Wine Braised Pot RoastMakes 6 to 8 servings for about $2.75 per serving3 to 4 pounds boneless beef chuck roastKosher salt, black pepper2 tablespoons olive oil1 pound onions, thinly sliced (about 4 cups)1 1/2 tablespoons minced garlic3 cups sliced mushrooms1 tablespoon tomato paste2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled1 teaspoon chopped freshrosemary or 1/4 teaspoon dried, crumbled2 cups red wine, such as Shiraz1 1/3 cups beef broth Put oven rack in middle position and preheat oven to 325°F.Pat beef dry and rub all over with salt and pepper. Heat oil in an ovenproof 5-quart cas­serole over medium high heat until hot. Add beef to pan and brown well on all sides, about 6 minutes total. Transfer beef to a plate.Add onions to pot and sauté, stirring frequently, until soft and gold, about 6 to 8 minutes. Add garlic, mushrooms, tomato paste, thyme, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and broth and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once an hour, until beef is very tender, 2 1/2 to 3 hours total.Let beef stand, uncovered, in the pan until cool.Package in freezer-safe wrapping and freeze.To serve, defrost overnight in the refrig­erator. Warm in the oven (covered) at 350°F for 20 to 25 minutes. Slice 1/2 inch thick and serve with pan juices ladled over.
Grilled Pork Tenderloin With Spicy Rub Makes 4 servings for about $1.50 per serving1 1/2 teaspoons dried thyme1/2 to 1 teaspoon cayenne1 1/2 teaspoons crushed fennel seed1 tablespoon garlic, minced3/4 teaspoon kosher salt3/4 teaspoon coarse black pepper1 1/4 pounds pork tenderloin In a small bowl, blend thyme, cayenne, fennel seeds, garlic, kosher salt and black pepper.Rub pork tenderloin liberally with olive oil. Then, rub the spice mixture all over pork, pressing it in. Seal tenderloin in food saver bag or other freezer wrap and freeze.To serve, defrost overnight in the refrigerator.Put room temperature roast on a medium high grill for 20 minutes, until the internal temperature is 145°F (or cook in preheated 400°F oven for 15 to 20 minutes until it reaches temperature). Slice and serve. Grilled Pork Tenderloin With Spicy Rub Makes 4 servings for about $1.50 per serving1 1/2 teaspoons dried thyme1/2 to 1 teaspoon cayenne1 1/2 teaspoons crushed fennel seed1 tablespoon garlic, minced3/4 teaspoon kosher salt3/4 teaspoon coarse black pepper1 1/4 pounds pork tenderloin In a small bowl, blend thyme, cayenne, fennel seeds, garlic, kosher salt and black pepper.Rub pork tenderloin liberally with olive oil. Then, rub the spice mixture all over pork, pressing it in. Seal tenderloin in food saver bag or other freezer wrap and freeze.To serve, defrost overnight in the refrigerator.Put room temperature roast on a medium high grill for 20 minutes, until the internal temperature is 145°F (or cook in preheated 400°F oven for 15 to 20 minutes until it reaches temperature). Slice and serve.
Grilled Pork Tenderloin With Spicy Rub Makes 4 servings for about $1.50 per serving1 1/2 teaspoons dried thyme1/2 to 1 teaspoon cayenne1 1/2 teaspoons crushed fennel seed1 tablespoon garlic, minced3/4 teaspoon kosher salt3/4 teaspoon coarse black pepper1 1/4 pounds pork tenderloin In a small bowl, blend thyme, cayenne, fennel seeds, garlic, kosher salt and black pepper.Rub pork tenderloin liberally with olive oil. Then, rub the spice mixture all over pork, pressing it in. Seal tenderloin in food saver bag or other freezer wrap and freeze.To serve, defrost overnight in the refrigerator.Put room temperature roast on a medium high grill for 20 minutes, until the internal temperature is 145°F (or cook in preheated 400°F oven for 15 to 20 minutes until it reaches temperature). Slice and serve.
Shrimp & Sausage Cajun JambalayaMakes 12 to 15 servings for about $3.15 per serving1 1/2 large onions, finely chopped2 bunches scallions1/2 cup chopped cilantro2 stalks celery, diced1/2 green or yellow bell pepper, diced1 1/2 teaspoons minced garlicKosher salt, fresh cracked black pepper2 to 3 teaspoons cayenne pepper1 1/2 pounds Members Mark Garlic Sausage (or hot links, Andouille, etc.) 1/3 cup vegetable oil5 bay leaves7 1/2 cups chicken broth1 pound Members Mark Jumbo ready to cook shrimp (about 36) defrosted3 3/4 cups long grain white rice (or jasmine or basmati) Finely dice vegetables and put into large flat pan. Liberally dust with kosher salt, cracked black pepper and cayenne pepper. Set aside. Slice sausage into 1/4-inch discs. In heavy (preferably cast iron) skillet over medium high heat, add oil, then sauté sausage slices until browned. Remove from pan with a slotted spoon. Add in diced vegetables; lower heat to medium, and sauté until well browned. Remove from heat. Combine chicken broth, browned sausage, bay leaves and vegetables in stockpot and taste for salt and pepper (black and cayenne). Bring to a boil, add rice and return to a boil for one minute. Lower heat to medium low and add shrimp. Stir to mix and cover. Cook until rice is barely done and has absorbed the liquids, about 25 minutes. Serve immediately or let cool then refrig­erate, or freeze. To serve: defrost in the refrigerator, then reheat over low on the stovetop. Shrimp & Sausage Cajun JambalayaMakes 12 to 15 servings for about $3.15 per serving1 1/2 large onions, finely chopped2 bunches scallions1/2 cup chopped cilantro2 stalks celery, diced1/2 green or yellow bell pepper, diced1 1/2 teaspoons minced garlicKosher salt, fresh cracked black pepper2 to 3 teaspoons cayenne pepper1 1/2 pounds Members Mark Garlic Sausage (or hot links, Andouille, etc.) 1/3 cup vegetable oil5 bay leaves7 1/2 cups chicken broth1 pound Members Mark Jumbo ready to cook shrimp (about 36) defrosted3 3/4 cups long grain white rice (or jasmine or basmati) Finely dice vegetables and put into large flat pan. Liberally dust with kosher salt, cracked black pepper and cayenne pepper. Set aside. Slice sausage into 1/4-inch discs. In heavy (preferably cast iron) skillet over medium high heat, add oil, then sauté sausage slices until browned. Remove from pan with a slotted spoon. Add in diced vegetables; lower heat to medium, and sauté until well browned. Remove from heat. Combine chicken broth, browned sausage, bay leaves and vegetables in stockpot and taste for salt and pepper (black and cayenne). Bring to a boil, add rice and return to a boil for one minute. Lower heat to medium low and add shrimp. Stir to mix and cover. Cook until rice is barely done and has absorbed the liquids, about 25 minutes. Serve immediately or let cool then refrig­erate, or freeze. To serve: defrost in the refrigerator, then reheat over low on the stovetop.
Shrimp & Sausage Cajun JambalayaMakes 12 to 15 servings for about $3.15 per serving1 1/2 large onions, finely chopped2 bunches scallions1/2 cup chopped cilantro2 stalks celery, diced1/2 green or yellow bell pepper, diced1 1/2 teaspoons minced garlicKosher salt, fresh cracked black pepper2 to 3 teaspoons cayenne pepper1 1/2 pounds Members Mark Garlic Sausage (or hot links, Andouille, etc.) 1/3 cup vegetable oil5 bay leaves7 1/2 cups chicken broth1 pound Members Mark Jumbo ready to cook shrimp (about 36) defrosted3 3/4 cups long grain white rice (or jasmine or basmati) Finely dice vegetables and put into large flat pan. Liberally dust with kosher salt, cracked black pepper and cayenne pepper. Set aside. Slice sausage into 1/4-inch discs. In heavy (preferably cast iron) skillet over medium high heat, add oil, then sauté sausage slices until browned. Remove from pan with a slotted spoon. Add in diced vegetables; lower heat to medium, and sauté until well browned. Remove from heat. Combine chicken broth, browned sausage, bay leaves and vegetables in stockpot and taste for salt and pepper (black and cayenne). Bring to a boil, add rice and return to a boil for one minute. Lower heat to medium low and add shrimp. Stir to mix and cover. Cook until rice is barely done and has absorbed the liquids, about 25 minutes. Serve immediately or let cool then refrig­erate, or freeze. To serve: defrost in the refrigerator, then reheat over low on the stovetop.
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Busy families looking to stretch their food dollars are discovering they can save time and money by starting or joining a cooking club. Three or four families team up, pool resources and spend part of one day cook­ing a week's worth of meals together. It's a fun way to put nutritious food on the table without spending a fortune.

Here's how it works:

1. Each family chips in $100 per week.

2. The group determines kitchen host and shopping captain.

3. The shopper visits a warehouse club, such as Sam's Club, to locate all items for a week's worth of meals.

4. The group prepares a week's worth of meals in one afternoon.

To help families and the home chef start their own cooking club, here are some helpful tips and recipes.

n Alternate who does the shopping (it's often easiest for the kitchen host to shop).

n Take note of the common ingredients in the recipes, add them up and have one person chop or slice it all at one time.

n Look for large quantity serving recipes to get best results. Simply multiplying ingredients may not yield the best results.

n It's usually quickest for one cook to work on making one dish and then divide that into family portions.

n Dishes are better defrosted over night in the refrig­erator, then heated in the oven or microwave.

The recipes featured here range from $1.50 to $3.15 per serving. A side dish recipe is not included, but a simple green salad and fresh bread complement any menu.

For more ideas and recipes, visit www.samsclub.com/cookingclub.

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