PageA5
January 23, 2008
F ood
From hearty recipes fo r one-pot stews to new ideas fo r the season's best ingredients,
we have you covered in the kitchen. Stay warm and eat healthy. Please, email
SharonS@portlandobserver.com, to request or share a favorite recipe.
Grace
Under
Pressure
Today’s updated, safe pressure cookers are making a comeback.
Modern pressure cookers are safe, quiet, and efficient compared with the gurgling, jiggling pressure cookers your
grandmother used. The lids seal up tight so water and air can t escape, creating pressure. Vitamins can be sensitive
to heat, air, and water, making methods such as boiling veggies in an open pot on the stove less nutritious. And, food
cooks up to 70% faster, due to the intense heat. The ingredients cook in their own juices, guaranteeing a flavorful
and nutritious meal.
Pressure Cooker
German Potato
Salad
Ingredients for life..
SAFEWAY Ö
INGREDIENTS
•
•
•
•
•
•
•
•
•
•
•
1/3 cup cider vinegar
1/3 cup water
2 tablespoons sugar
6 bacon strips, diced
"Just fill the pressure
1 teaspoon salt
cooker, put the lid on, cook
1/4 teaspoon pepper
for a short time and a
2 medium onions, thinly sliced
wonderful potato salad is
1 teaspoon prepared mustard
d o n e ."
1/4 cup green onions, chopped
3 tablespoons minced fresh parsley, divided
7 medium unpeeled red potatoes, cubed
DIRECTIONS
1. In a pressure cooker, cook bacon over medium heal until crisp; drain.
Add potatoes and onions. In a bowl, combine the vinegar, water, sugar,
2 tablespoons of parsley, salt, mustard and pepper; pour over potatoes.
Safeway Fresh
Boneless Skinless
Chicken Breast
2. Close cover securely; place pressure regulator on vent pipe. Bring
cooker to full pressure over high heat. Reduce heat to medium and cook
for5 minutes. (Pressure regulator should maintain a slow steady rocking
motion or release of steam; adjust heat if needed.)
EXTREMt
VALUE
Grade A. Or Thighs
SAVE up to $150 lb
CLUB PRICE
3. Remove from the heat. Immediately cool according to manufacturer's
directions until pressure is completely reduced. Just before serving,
sprinkle with remaining parsley.
Pressure Cooker
Chicken with
Duck Sauce
INGREDIENTS
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon dried marjoram
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 (3 pound) whole chicken, cut
into pieces
499
■
lb
Fresh Atlantic
Salm on Fillets
Farm raised Color added
SAVE up I d $3 00 lb.
CLUB PRICE
"This is an easy to make
Asian inspired recipe fo r
chicken in a pressure
cooker. It has a subtle sweet
and sour taste to it. Serve
over white rice with a side
o f stir fried broccoli."
DUCK SAUCE:
• 1/4 cup apricot preserves
• 2 tablespoons white vinegar
• 1 1/2 teaspoons minced fresh
ginger root
• 2 tablespoons honey
z iJ
lo o k for this tog
2>JJ p U r .G C J p J f J J J Í J ' ¿ / ’J
L o n hundreds of
I
DIRECTIONS
porticipoting
1. Heat the olive oil in the pressure cooker with the I id off, over mpdium-
high heat. Add chicken and brown on all sides as evenly as possible.
Remove chicken from the cooker, and season with salt, pepper, paprika
and marjoram. Drain and discard fat from the cooker, and mix in wine and
chicken broth, scraping any bits of food that are stuck to the bottom.
2. Return chicken to the cooker over medium-high heat, secure the lid,
and bring to high pressure for 8 minutes, or until the chicken is tender.
Reduce pressure before opening the lid. The internal temperature of the
chicken meat should be at 180 degrees F (82 degrees C).
3. Remove chicken to a serving dish, and add the apricot preserves,
vinegar, ginger and honey to the pot. Bring to a boil, and cook uncovered
until the sauce has reduced into a thick and syrupy consistency, about
10 minutes. Spoon over chicken and serve.
24-Pack Pepsi
or 12-Pack Lipton
12-oz cans Pepsi or
16 9-07 bottles Lipton .
Selected varieties
Club Price S5 50 ea.
,
Plus deposit in Oregon
I-------------------------------------------------------------------------------------------- 1
S unday S low C ooker C ollection
I
“Maque choux
(MOCK shoo) is a
Cajun dish o f corn
smothered with green
peppers, onions, and
tomatoes. O f course,
most versions bring a
little Cajun kick to the
dish, and this recipe is
no exception!"
i
Lucerne
Large Eggs
M axw ell House
or Yuban Coftee
18-ct Grade AA
33 to 39-07
Selected varieties
SAVE up to $2 90
Smart Ones
Classic Favorites or
Eating Right Meals
49loti;-:; SiM«vanti«
CI'Jb t a B 00 a
Clos Du Bois, Bogle
or Willamette
Signature Cafe Soups
Enioy a luscious selection of cbef-
inspired Signature Cafe soups, mdud *
",
mg Asian Style Chicken Noodle,
Tuscan Tomato Bisque, Rosemary Chicken and
White Bean and more!
Cheetos or Fritos
8 to 10-07.
Selected varieties
Club Price $1 66 ea
SAVE up lo S2 49 on 3
Cajun Pot Roastwith Maque Choux
750-ml
Selected varietals
SAVE up to $5 00
SA« up to SA 95 on 5
25 Ol. Selected varieties
Ingredients
i • 1 2-lb. boneless beef chuck roast
I • I Tbs. Cajun seasoning
I • 1 10-ounce package whole kernel frozen com
i •
i •
•
•
•
•
•
i
1 large green bell pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1 tsp. sugar
1 tsp. bottled hot pepper sauce
1/2 tsp. ground black pepper
1 14-ounce can diced tomatoes, undrained
I Directions
Safeway SELECT
Artisan
Soup Bowl
[
SAFEWAY >
COUPON
EXPIRES 1I2M*
Green Gian, Canned
Vegetables or S&W
Variety Beans
1’ Ic 1525-OJ .'»eeiatnesor
15 to 155-07 Bears Selected
varieties Club Price 50» ea
Tide
Laundry Detergent
Hot. Lean or
Croissant Pockets
67 to V -07 Powder or
8 to 9-07
Selected vaneties
Club Pnce $2 00 ea
SAVE up to S3 45 on 5
1. Trim fat from meat. Sprinkle Cajun seasoning evenly over all sides
of meat; rub into meat.
JANUARY
2. Place meat into a 3 -1 /2 to 4 - 112 quart slow cooker. Add frozen corn,
Great gifts
W eekly A d Specials.
made simple
sweet pepper, onion, garlic, sugar, hot pepper sauce, and black pepper.
Delivered.
favor»» retallen her
3. Pour tomatoes over mixture in cooker.
Visit us online today
4. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
• setting for 4 to 5 hours.
PC I. PI
AU LIMITS ARE PF.R HOUSEHOLD. PER DAY
I 5. Remove meat from cooker. Drain vegetables, discarding cooking
Items A m h o in this ad an available at your I. k j I Safeway stores No u le t«> dealers, restaurant« or instifufKins Sales in retail quantities only Quantifies <»t some item» rtuv k limited .nd subirti i- availability N.x responsible for
hpotTäphual or pwtonal errors U e m ene the right in torreil all ponied errors On Buy One. Cel One Free ("BOGO") offen lUMomer must pun hase the tin i item in reserve the seiond item tree B( XX ) offen are noi I 2 pme vales
I liquid. Serve meat with vegetables.
P Ú onto a single item pur. hayed, the 'emular prue aprim Manufaciwen’ soupom mai be used on pur« based »temi onhr - nor on tree »rems f Zflf# Salewav Stores. In.
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