Trader Joe's Fan

Quinoa Stuffed Peppers

Sat, 31 Oct 2009 12:14:46 +0100

Ingredients 3 medium sweet peppers � cup uncooked quinoa � cup chicken broth, plus 1 � cups � small-medium brown onion, small dice � can fire roasted tomatoes 5 cloves garlic, grated � cup shredded carrot � cup cooked garbanzo beans � cup shredded cheese of your choice 1 tsp cumin 1 tsp coriander Hot sauce to taste 1 Tbs extra virgin olive oil Salt and pepper to taste Method Prepare quinoa according to packaged instructions (in broth) and set aside. While the quinoa cooks, prepare the peppers. Cut the bottom of the pepper off so that it can stand up on its own, then cut off the top and clean out seeds and membranes. Heat oil in a medium pan over medium-high heat. Once oil is rippling, add onion, season with salt and pepper and cook over medium heat for about 10 minutes until caramelized but not burned. After onions are browned, add garlic and cook for one minute before adding carrots and beans. Cook for 2 minutes or until carrots begin to soften, then add tomatoes, quinoa, cumin, coriander and hot sauce. Turn up heat to medium high and cook for 4 more minutes to allow flavors to meld. Remove from heat and add cheese, reserving a few tablespoons to put on top. Stuff each pepper without packing too tightly and top with cheese. Place stuffed peppers in a loaf pan with just enough room for the 3 peppers to help them not fall over. Add enough broth to the baking dish so that 1/3 of the pepper is submerged. Cover the dish with foil and bake at 400 degrees for 45 minutes. Remove foil and cook for an additional 15 minutes or until cheese is browned.

Black Beans and Rice

Sat, 31 Oct 2009 12:14:30 +0100

Ingredients: 1 can Trader Joe's Black Bean Soup 1 can Trader Joe's Black Beans, drained 2 Tbsp Trader Joe's Salsa Autentica Trader Joe's Red Chile Pepper Flakes, to taste 1 red onion, diced 1 cup Trader Joe's Mexican shredded cheese Heat soup, black beans, salsa, and Chile Pepper Flakes together. Serve over brown rice. Garnish with red onion and cheese. Easy, healthy, and Yummy!

Stuffed Eggplant

Sat, 31 Oct 2009 12:13:36 +0100

1 Large Eggplant 1/4 c. Sicilian Olive Oil 1/3 c. fresh Genova Pesto 1 c. Quattro Formaggio cheese 3/4 jar Puttanessca Sauce Heat oven to 400F. Slice eggplant in 8 slices lengthwise. Place on a cookie sheet and brush with oil on both sides. Bake for 10 minutes. Remove and spread each slice with pesto and sprinkle over cheese. Roll each slice and place seam side down in a baking dish. Pour over sauce and cook for anotber 10-15 minutes.Remove from oven and serve with sauce spooned on top.

Sauteed Mushroom and Caramelized Onion Pizza

Sat, 31 Oct 2009 12:13:21 +0100

1 Package TJ's Refrigerated Pizza Dough Flour as needed to roll out the dough 1 Package Sliced Cremini Mushrooms 1 Tbsp. Crushed Garlic (jarred) 1/2 c. White Wine 1/2 Fresh Parsley, chopped 1/2 Onion, sliced 1 C. Fontina Cheese, grated 3/4 c. Mozzarella Cheese, grated 1/4 c. Parmesan Cheese, grated 1/2 c. Olive oil Salt & Pepper Heat oven to 400 degrees. Remove dough from refrigerator and let sit out at room temperature for 30 min. in the bag. Heat two nonstick pans to medium heat then add 1 Tbsp of olive oil to each pan. Add onion to one pan and sprinkle with a tsp. of salt, cook down slowly and stir often, scraping any brown bits off pan until you get a nice even caramel color, remove from heat. To the other pan add garlic, mushrooms, salt and pepper (to taste) and saute for 2 min., then add wine and cook down until all liquid is evaporated, remove from heat, cool, then stir in parsley. Roll out dough on a floured surface to about a 12" circle. Oil pizza pan or large baking pan well. Place dough on pan and brush top with a thin layer of olive oil. Bake for about 5-6 min. making sure it doesn't get too cooked. Remove from oven. Top with mushroom mixture, caramelized onions first and then sprinkle with parmesan, fontina and mozzarella. Bake for an additional 5 min. until cheese gets bubbly and crust gets a nice golden color. Let cool for a couple minutes, slice it up and enjoy!

Polenta with Gorganzola, Gouda and Walnuts

Sat, 31 Oct 2009 12:13:09 +0100

I love this one and so easy. All ingredients found at Trader Joe's: 1 tube of polenta, 1 tub of crumbled gorganzola, 1 package of gouda with walnuts, olive oil spray. Heat oven to 375 degrees. Spray a 8 x 8 casserole dish with olive oil spray. Cut the polenta into 18 slices. Place 9 slices on the bottom of the dish. Melt the cheeses together in a microwave safe bowl, stirring every minute, until cheese mixture is melted. Pour half of the cheese mixture onto the polenta in the dish. Place the remaining polenta on top of the cheese, then add the remaining cheese to the top. Place in the preheated oven for about 15-20 minutes, until the cheese is golden brown. Serve with pasta sauce, if desired. I like eating mine with Puttanesca sauce!!! Yummy!

Salmon Cakes with Tomato Dill Sauce

Sat, 31 Oct 2009 12:10:15 +0100

Ingredients: (2 patties) 1 egg 10 Multi-Grain Crackers, crushed 1/2 tsp Worcestershire sauce 1/4 tsp garlic salt 1/8 tsp pepper 1 can (14-3/4 oz) salmon, drained, bones and skin removed 1 Tbsp butter Tomato Dill Sauce: 1/4 c mayo 1/2 tsp lemon-pepper seasoning 1 tsp fresh dill 1 small tomato, diced 1 c Couscous Prep: 1. Cook couscous according to package directions. 2. To make the patties, combine all the ingredients in a bowl. Shape into 2 large patties. 3. Melt butter in a medium skillet. Fry patties over medium heat for 3-4 minutes on each side or until browned on the outside. 4. Mix sauce ingredients together and serve over patties and Couscous.

Sausage Ravioli in Gorgonzola Sauce

Sat, 31 Oct 2009 12:09:57 +0100

Ingredients: (2 servings) 1 pkg (9 oz) Ravioli (I used Chicken Sausage w/Sun-Dried Tomatoes) 2 Tbsp butter, divided 2 links (6oz) Sausage ,cut into bite-size pieces (I used Spicy Chicken) 1/2 c sliced freshed mushrooms 1 oz crumbled Gorgonzola Cheese 1/2 c heavy cream 1 tsp fresh oregano 1/4 c Parmesan cheese Prep: 1. Cook ravioli according to package directions, drain and set aside. 2. Meanwhile, saut� mushrooms and sausage in 1 Tbsp of butter until mushrooms are soft, about 5 minutes. 3. Melt remaining Tbsp of butter in a saucepan on low, add Gorgonzola and cream. Stir constantly until sauce is thickened, about 5 minutes. Stir in oregano and Parmesan. 4. Add Ravioli and sausage mixture to sauce. Serve immediately.

Pear, Brie and Pancetta Flatbread Pizza

Fri, 30 Oct 2009 10:21:54 +0100

Impress your friend and family with this easy and delicious recipe that only takes a few minutes to make. It's great for brunch or as an appetizer. 1 TJ's Plain Pizza Dough (deli) 1 Anjou pear, sliced thin 1 wedge Saint Andre Brie (deli) 1/4 cup already diced Pancetta (deli) 2-3 tbsp brown sugar 1 cup Baby Arugula Lay pizza dough on floured surface and stretch with hands into a rustic oblong shape. Top dough with pears, small pieces of brie, Pancetta and brown sugar, in that order. Bake at 450 degrees for 8-10 minutes until pizza crust is golden brown and the sugar has caramelized. Top with Baby Arugula and serve.

Creamy Garlic Wasabi Dressing

Thu, 29 Oct 2009 08:24:58 +0100

INGREDIENTS 1 1/2 cups Trader Joes Wasabi mayonnaise 1/4 C Olive Oil 1/4 cup Apple Cider vinegar 3 tablespoons chopped onion 1 teaspoon Trader Joes Agave Nectar 3/4 teaspoon salt 5 garlic cloves, minced DIRECTIONS In a blender, combine all ingredients. Cover and process until smooth. Serve over a tossed salad.

Easy Fajita Quesidillas

Thu, 29 Oct 2009 08:24:18 +0100

-TJ whole wheat flour tortillas -TJ frozen roasted peppers and onions -TJ frozen carne asada -TJ reduced fat mexican blend cheese -TJ number one guacamole in skillet over medium heat1 table spoon olive oil and 4 table spoons water add pepers/onions and carne asada, place tortillas over meat pepper mixture (to steam them) and cover with lid to cook for 10 minutes. layer tortilla, cheese n meat mixture fold in half and in seperate non stick skillet brown the tortilla until crisp

Yummy In My Tummy Fall Time Goo

Thu, 29 Oct 2009 08:23:46 +0100

-1 jar Trader Joe's Raw Almond Butter -1 jar Trader Joe's Pumpkin Butter -1 tsp vanilla extract -1 tsp cinnamon -1/4 cup unsweeted Almond Milk -1 bag Trader Joe's Salty Sweet and Nutty Trek Mix 1. In a food processor take 1 jar of Trader Joe's Raw Almond Butter, 1 jar Trader Joe's Pumpkin Butter, 1 tsp vanilla extract,1 tsp cinnamon, and 1/4 cup unsweetened almond milk and mix until all ingredients have assimilated into one another. 2. Pour the mixture into a bowl and stir in 1/2 cup of Trader Joe's Salty Sweet and Nutty Trek Mix. 3. Refrigerate and enjoy I personally love this in between Trader Joe's ginger snap cookies or on a Trader Joe's banana waffle. A yummy Indulgence that tastes like fall

Halloween Pumpkin Quesadillas

Wed, 28 Oct 2009 07:26:51 +0100

We came across the COOLEST Halloween recipe featuring Trader Joe's Habanero Lime Flour Tortillas. With Halloween falling on a Saturday this year, it really is the perfect appetizer for a party or just a really fun snack.

Beer Bread

Sat, 17 Oct 2009 20:10:23 +0100

Just purchased this at my local TJ's..... quite simple recipe....I chose to make it with Fat Tire beer....and ooooh how the smell is wonderful! Simple instructions. GREAT flavor. I used a tad extra butter... dense, moist..flavorful! We enjoyed it with the Cab. Pot Roast and potatoes...... I recommend!

Chicken Taquitos

Sat, 17 Oct 2009 20:09:35 +0100

College freshman took two of these in her school lunches often in high school, just whipped 'em out of the freezer & threw them in a baggie. They're even better heated in the oven, served with sour cream and salsa. Excellent

Chocolate Brownie Pure Bar

Sat, 17 Oct 2009 20:09:01 +0100

The best possible snack one could eat, is something that tastes like a chocolate walnut brownie, but instead delivers fruit, heart-healthy nuts, fiber and protein. I recommend this snack to just about everyone (except those with nut allergies) because it doesn't have what many special diets must exclude; for example, NO gluten-, dairy-, soy-, GMOs- or artificial colors/preservatives!!!! Guess they mean it when they say "pure"... Seriously, though, back to the brownie... who knew you could taste something like this AND have no guilt. I've found my new Love.

Slow Cooker Honey Dijon Chicken with Vegetables

Sat, 17 Oct 2009 20:08:16 +0100

Ingredients 1-1 � lbs boneless skinless chicken breast 1 can low sodium chicken broth 1 package cremini mushrooms, sliced 1 small brown onion, chopped 2 medium carrots, chopped 2 stalks celery, chopped 1 head garlic, chopped 1 Tbs dried rosemary, ground in palm � cup honey, eyeball it � cup Dijon mustard, eyeball it 1 Tbs extra virgin olive oil Salt and pepper to taste Red pepper flakes to taste 1 � Tbs melted unsalted butter mixed with 1 � Tbs flour (optional) Method Season chicken with salt and pepper. Heat oil in a large skillet and brown chicken about 3 minutes on each side, then place in slow cooker. Top chicken with onion, carrot and celery and season this layer with salt and pepper and pour broth over. Drizzle with honey and Dijon mustard. Next add the garlic and then the mushrooms on top. Sprinkle rosemary on top of mushrooms and season again with salt, pepper and red pepper flakes. Cook on low for 8 hours total. During the last hour of cooking add butter and flour mixture to thicken the gravy if desired. Serve with pasta or rice. Serves 4

3 Horses Lager

Wed, 30 Sep 2009 23:00:00 +0100

3 Horses Lager, the delicious Dutch concoction that has been brewed since the 1500s, is just the beer to pony up to this fall. Crafted using the same centuries-old recipe that made it famous in the Middle Ages, this hearty lager has been warming people to their bones since the days of Shakespeare.

Megadarra - Rice and Lentils

Wed, 30 Sep 2009 00:00:00 +0100

Megadarra, also called Mujudarra in various spellings, is a traditional middle eastern dish of rice, lentils and onions. It's inexpensive to prepare, filling, and healthy, and was considered "food for the poor" until everyone learned how fantastic it is, and then it crossed all class boundaries. It's not much to look at, as many food bloggers will tell you, and there is nothing impressive about the list of ingredients. You wouldn't think such humble ingredients could turn out such a stellar side dish, and yet, they do. They team together to make a simple wonderful side dish which is good hot or cold, and ages well -- the taste is as great on Day 3 as it was on Day 1. More complicated versions will have you adding vegetables and spices, but it's best to try it the traditional way, first. Claudia Roden, in her 2000 cookbook "in The New Book of Middle Eastern Food" said: An aunt of mine used to present megadarra regularly to guests with the comment: �Excuse the food of the poor!��to which the unanimous reply always was: �Keep your food of kings and give us megadarra every day!� Trader Joe's makes it very easy for you to prepare this dish at home, and much faster than having to cook your own rice and lentils. Here's my method: 1 yellow onion 1 package of Trader Joe's Steamed, Cooked Lentils 1 package of Trader Joe's Frozen, Cooked Jasmine Rice (or Brown Rice) 1 packet of Trader Joe's Chicken Stock concentrate Olive Oil Salt and Pepper Squeeze the contents of the chicken stock packet into a cup of hot water, blend, and set aside. Slice the onion into paper thin slices. In a heavy, deep skillet, heat a sufficient quantity of olive oil (1/4 to 1/3 cup), and, with the skillet on low to medium, slowly sweat out the onion in the oil, sprinkling with salt and pepper, until the onion is very soft and fully caramlized, and there is still oil in the pan. Take your time. You don't want it crispy or too blackened. Just soft and golden. When your onion is fully caramlized, open the lentils, breaking apart the cooked brick and sprinkle them over the onions, stirring thoroughly to combine. Open and stir in a package frozen, fully cooked rice. Keeping the heat on low to medium, combine the rice, lentils and onions thoroughly, adding more salt and pepper to taste, and, slowly stir in chicken stock -- I've used the entire cup before but this isn't always necessary -- until the entire dish is moist and fully heated. Serves 6 as a side dish, or 2-4 as a main dish.

Roast Beef Panini with Horseradish Mayo

Wed, 30 Sep 2009 00:00:00 +0100

Ingredients: (for 1 sandwich) 1/4 c mayonnaise 1/4 c sour cream 1 Tbsp prepared horseradish 1/8 tsp pepper 1 small onion, thinly sliced 1 Tbsp olive oil 2 slices TJ's sourdough bread 4 slices TJ's Monterey Jack cheese 4 slices TJ's roast beef 2 slices of tomato 2 Tbsp butter, softened Prep: 1. In a small bowl, combine the mayo, sour cream, horseradish and pepper; set aside. In a small skillet, saute onion in oil until tender, about 10 minutes. 2. Spread butter on the outside of each slice of bread, then the mayo mixture on the other side. Layer 2 slices of cheese, the roast beef, tomato, the sauteed onion and 2 more slices of cheese; top with remaining bread. 3. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted.

Meal in a Muffin

Wed, 30 Sep 2009 00:00:00 +0100

These muffins are great for school lunches since they're best at room temperature. Just add a bowl of tomato soup and you've really got a complete meal! They also make an easy portable breakfast that you can eat in the car! Ingredients: (6 muffins) 2 Tbsp butter 1/4 c chopped bell peppers 1/4 c finely chopped green onions 2 Tbsp grated parmesan 1 c all-purpose flour 1/4 tsp salt 1 tsp sugar 2 tsp baking powder 4 Tbsp (1/2 stick) butter, melted 1/4 c milk 1 egg 1/4 c diced ham 4 oz TJ's Feta Prep: 1. Preheat the oven to 350�F. Grease or line a 6-cup muffin pan. 2. In a small skillet, melt the 2 Tbsp of butter. Add onions and peppers; saute until tender. Remove from the heat; cool for 5 minutes. 3. Mix together the flour, salt, sugar, parmesan and baking powder in a mixing bowl. In another bowl whisk butter with eggs and milk. Pour in the flour mixture and stir. 4. Stir in onions, peppers, Feta and ham. Fill muffin cups with a large ice cream scoop and bake for about 25-30 minutes, until the tops are golden brown.

Black Bean and Corn Chili

Wed, 30 Sep 2009 00:00:00 +0100

A generous splash of canola oil 1 medium yellow onion, chopped 1 green bell pepper, chopped Salt & pepper Spices (I suggest cayenne pepper and chili powder) 1 can of Trader Joes' Diced & Fire Roasted Organic Tomatoes with organic green chiles 1 can of Trader Joe's black beans 1 can of Trader Joe's whole kernel corn Coat the bottom of a large pot with oil. Add the onions and bell pepper and cook over medium heat until soft. Add salt & pepper and your choice of spices. Add the tomatoes, beans, and corn. Bring to a boil and then simmer until the preferred amount of thickness is reached. Serve with some shredded cheese or a dollop of sour cream alongside rice, tortilla chips, or wrapped up in a tortilla burrito-style.

123 minestrone

Tue, 29 Sep 2009 22:17:04 +0100

1 package of Trader Joe's 6 Bean Medley 1 package of Trader Joe's Mirapoix 1 carton of Trader Joe's Low Sodium Chicken Broth (or vegetable) 1 package of Trader Joe's frozen Pasta Medley 1 can of Trader Joe's Diced Organic Tomatos in Tomato Juice salt and pepper to taste 3 tbs of California Garlic Powder Add all ingredients together in a large pot. Add 2 cans of water. Bring to boil. Reduce heat and simmer for 45 minutes to 1 1/2 hours. Serve with grated parm and a crusty bread. Home made and fresh with almost zero prep. Serves 6-10

Lamb over Mushroom Couscous

Tue, 29 Sep 2009 22:15:44 +0100

All the ingredients in this very gourmet meal came from TJ and took only 15 minutes to prepare. Ingredients: 1 pkg TJ Burgundy Pepper Boneless Leg of Lamb 1 c TJ whole wheat couscous 1 Tbsp olive oil 1 c sliced mushrooms 1 c chicken broth 1 Tbsp butter or margarine Prep: 1. Pan-fry lamb in olive oil according to package directions. 2. Meanwhile, melt butter in a small pot, add mushrooms and cook until soft, about 5 minutes. 3. Add chicken broth and bring to a boil. Stir in couscous and take the pot off the heat. Cover and wait 10 minutes. 4. Fluff the couscous with a fork and serve with lamb pieces on top.

Trader Joes Smoked Salmon and Spinach Filled Crepes

Tue, 29 Sep 2009 22:13:07 +0100

These are delicious! Soft crepes filled with a creamy middle and slightly crispy edges (when browned in a pan). For those who may tend to shy away from salmon, the presence of salmon is just enough to give it a slight "salmony" flavor, but not a "fishy" taste by any means. These do not taste like something that you just took from the freezer. I eat them morning, day or night! YUMMY!

Low fat brownies with a kick

Tue, 29 Sep 2009 22:11:53 +0100

One package original No Pudge Fudge Brownies one 6 oz carton of Trader Joe's vanilla yogurt (organic or not) !/2 cup chopped Trader Joe's sweet and spicy pecans (or to taste). Make brownies according to instructions on box. Stir in sweet and spicy pecans. Terrific brownies with a moderately spicy finish.