tag:blogger.com,1999:blog-68660380869117177702024-03-21T16:38:33.508-04:00Feed Them WellFeed Them Well is a blog perfect for anyone looking for quick and healthy ways to feed those they love, especially their kids. I post recipes for healthy and easy to prepare meals, kid-friendly lunch box ideas, quick and yummy snack solutions, great cookbooks, and breaking news on nutrition.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-6866038086911717770.post-41614280452475812972008-05-16T21:46:00.004-04:002008-05-16T22:03:56.010-04:00Warm Curried Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwddzMaXs95p3PvZPj6-b83NFuneTdmM3eOPX8wM_tx26NJlreR92CRxa-gkQDgJ3o_46E-aNN_ZfjVS6kYdZJNNztRt9YIjdwga8jOyD0inITF4pWWEV4nST-wHLUKMwaDdiLyse0ykbR/s1600-h/DSC_1046.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwddzMaXs95p3PvZPj6-b83NFuneTdmM3eOPX8wM_tx26NJlreR92CRxa-gkQDgJ3o_46E-aNN_ZfjVS6kYdZJNNztRt9YIjdwga8jOyD0inITF4pWWEV4nST-wHLUKMwaDdiLyse0ykbR/s200/DSC_1046.JPG" alt="" id="BLOGGER_PHOTO_ID_5201160477336340418" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkxPpuOkbwKSfpSWxQM2ZGpw7y0Dgrh4Ih5dXY3guPuIB1AF0TEB2op8zti2ro_vpv2uKL7ROmEJZ77_i_4FUgYqpLKNeDH85IUXKlgaupL3pJ5ku2HBAq2srVn_v-jEOhckBJMAXEBB1/s1600-h/DSC_1122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidkxPpuOkbwKSfpSWxQM2ZGpw7y0Dgrh4Ih5dXY3guPuIB1AF0TEB2op8zti2ro_vpv2uKL7ROmEJZ77_i_4FUgYqpLKNeDH85IUXKlgaupL3pJ5ku2HBAq2srVn_v-jEOhckBJMAXEBB1/s200/DSC_1122.JPG" alt="" id="BLOGGER_PHOTO_ID_5201160485926275026" border="0" /></a><br />Whether you just grill them and serve them with a salad and good bread or dress them up as a salad as I do here, Trader Joe's curry chicken tenders are delicious. Even the kids like them. Don't overcook them - about 3 minutes per side is just about right. This warm curried chicken salad was a hit with everyone and would make a great lunch for a crowd if you're entertaining or a fantastic picnic lunch.<br /><p class="MsoNormal"><b style=""><o:p></o:p></b></p> <p class="MsoNormal"><b style="">Serves 6-8<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Preparation time: 15 minutes<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Ingredients:<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="">1 bag Trader Joe’s Curry Chicken Tenders</li><li class="MsoNormal" style="">6 tablespoons Trader Joe’s Mango Ginger Chutney</li><li class="MsoNormal" style="">1/3 cup Trader Joe’s low-fat mayonnaise</li><li class="MsoNormal" style="">¼ teaspoon coarse salt</li><li class="MsoNormal" style="">1 bag Trader Joe’s Whole Wheat Pita Pocket Bread or Whole Wheat Bread</li><li class="MsoNormal" style="">1 bag Trader Joe’s Organics Baby Spring Mix (bagged salad)</li></ul> <p class="MsoNormal"><b style="">Preparation:<o:p></o:p></b></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Preheat the broiler on high and place oven rack in top most position. Line a cookie sheet with aluminum foil and spray with cooking spray so food won’t stick. Open bag of chicken tenders and lay them on the sheet. Broil 3 minutes each side, or until cooked through.</li><li class="MsoNormal" style="">Meanwhile make the dressing by stirring together mayonnaise, chutney and salt in medium bowl.</li><li class="MsoNormal" style="">When chicken is done, transfer in batches to a cutting board and cut each tender into 3 equal width pieces lengthwise and then cut crosswise to cube. Transfer to mixing bowl with dressing and stir to mix well. Taste and adjust seasoning with more salt if desired.</li><li class="MsoNormal" style="">Place a handful of salad mix into pita pocket and then spoon in warm chicken salad to fill. Serve immediately.</li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-16314063900013957642008-05-15T15:57:00.006-04:002008-05-15T16:15:16.041-04:00The Fastest Quesadilla North of the Border<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOBOSK0TICkUwrNJKSvwxFRbWDHoxx8aRDiJyuwEWeCzfo2oqkK4vJHWunNbyDfJy7Mg0jWmXOsah56JzZqcYllx6tpjpoQMO4hZIQ6jwZPNgDY1abYDlqcn_u3omIJ1tBC3POx1Em-Dv/s1600-h/DSC_1037.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOBOSK0TICkUwrNJKSvwxFRbWDHoxx8aRDiJyuwEWeCzfo2oqkK4vJHWunNbyDfJy7Mg0jWmXOsah56JzZqcYllx6tpjpoQMO4hZIQ6jwZPNgDY1abYDlqcn_u3omIJ1tBC3POx1Em-Dv/s200/DSC_1037.JPG" alt="" id="BLOGGER_PHOTO_ID_5200697338127910834" border="0" /></a><br />This is a 3 ingredient 5 minute recipe. I packed it in aluminum foil to go the other day and it worked great; it stayed warm and didn't get soggy during the 45 minutes it was packed. Serve with Trader Joe's guacamole. Yum! Crunchy and gooey and very satisfying. Yes, that's a vegetable in there!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>1 package whole wheat tortillas (Trader Joe's brand shown)<br /></li><li>1 bag no rBST (Recombinant Bovine Somatotropin aka growth hormone) shredded Lite Mexican Blend cheese (Trader Joe's)</li><li>1 package Trader Joe's Organic broccoli slaw.<br /></li></ul><p style="font-weight: bold;">Preparation Per 2 Servings:<br /></p><ol><li>Preheat cast iron or other 10" heavy bottomed skillet over medium heat.</li><li>When hot, lay one tortilla in pan, sprinkle with shredded cheese to barely cover, sprinkle a layer of broccoli slaw on top and then another layer of shredded cheese. Top with another tortilla and cook until crisp and golden on the bottom.</li><li>Slip a large spatula under the quesadilla, place the palm of the free hand on top of the quesadilla to help balance it and keep it together, and flip it over to cook on the other side. Remove when crisp and golden.<br /></li><li>Remove from heat and place on cutting board. Allow to cool for at least 30 seconds and then slice into wedges.</li><li>Serve with Trader Joe's guacamole or avocados cut in wedges.<br /></li></ol><p>Enjoy!</p>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-59634108936378769262008-05-14T17:32:00.003-04:002008-05-14T17:57:02.465-04:00Insalata Caprese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbf0D64U43hY-tr_YBtXKuW5ZG25cW9LAPVCLyXA3jhyphenhyphenRUqG5cMwca4CV5ETi8edx-rz4GR4Uum5dSjdVd3EU5NJFQtygC7FiXrTLffyO4-529ReCEU4h3jRQofWzrZuM3znmZcT7tznP/s1600-h/DSC_1039.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbf0D64U43hY-tr_YBtXKuW5ZG25cW9LAPVCLyXA3jhyphenhyphenRUqG5cMwca4CV5ETi8edx-rz4GR4Uum5dSjdVd3EU5NJFQtygC7FiXrTLffyO4-529ReCEU4h3jRQofWzrZuM3znmZcT7tznP/s200/DSC_1039.JPG" alt="" id="BLOGGER_PHOTO_ID_5200352675592341410" border="0" /></a><br />You know the weather is warm when you can make this delicious and refreshing dish whose name means Salad from Capri, the island off the coast of Italy that is part of the Province of Naples and is where the dish originated. It's such a simple dish, but don't let it deceive you, it's amazing! And it's worth it to search out Mozzarella di Bufala, real buffalo milk mozzarella cheese, because it has a unique flavor and texture and is true to the dish's origin. I got mine at Trader Joe's and I have to admit it's pricey, but once in a while it's worth the splurge. Otherwise use fresh cow's milk mozzarella. Using really fresh tomatoes and basil along with excellent quality olive oil and a fresh baguette, you've got an amazing meal or great first course. The bread is optional!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>Mozzarella di Bufala (Buffalo's milk mozzarella cheese available at Trader Joe's)</li><li>2 large ripe tomatoes</li><li>20 fresh basil leaves</li><li>1 multigrain baguette</li><li>coarse salt and freshly ground pepper</li><li>extra virgin olive oil</li></ul><span style="font-weight: bold;">Preparation:<br /></span><ol><li>Slice the cheese into thin (1/8 inch) slices. slice the tomatoes into thin slices. Slice baguette into 1/4 inch slices or thinner if you plan to toast them. Toast baguette slices (optional) while cleaning the basil.</li><li>Arrange toasted baguette slices on a serving plate. Place one slice of tomato on each slice, cover with one slice of cheese and top with 1-2 basil leaves. Drizzle with olive oil and sprinkle with salt and pepper. Serve.</li></ol>Note: Do not refrigerate your tomatoes. It changes their taste and texture. Make this dish when you are ready to eat it (a la minute).Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-53297272620687789222008-05-09T10:42:00.009-04:002008-05-09T11:16:44.211-04:00Ojai Pixie Tangerines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVPfjaivXKT7zOjjmMd6XXvrcYMDTkklghM9xWMRjzcS-BpamPZ-pV3w1-_Ucg24-3JXNOYXIq_1ew4TcjPWUE23f6O-7FTzJ2c-j0vYSIXH2B6tjxjGgGD9iM-olQgJNvw5l6N0lWpv9/s1600-h/DSC_1028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrVPfjaivXKT7zOjjmMd6XXvrcYMDTkklghM9xWMRjzcS-BpamPZ-pV3w1-_Ucg24-3JXNOYXIq_1ew4TcjPWUE23f6O-7FTzJ2c-j0vYSIXH2B6tjxjGgGD9iM-olQgJNvw5l6N0lWpv9/s200/DSC_1028.JPG" alt="" id="BLOGGER_PHOTO_ID_5198394962985991138" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yctP8a-cjRDGJ2ATC7qjuaqeD5Ku-n6ojx_5EZqg3M1s9CTrh8glvC-FpAbwA-usH9iYBuqjCCkmBywrK2OGq547IEi7wJmLfUHv6ZqN_iGaa3Bxo52tpHORvMdcBzQ-CRQlbWw2sCUx/s1600-h/DSC_1032.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6yctP8a-cjRDGJ2ATC7qjuaqeD5Ku-n6ojx_5EZqg3M1s9CTrh8glvC-FpAbwA-usH9iYBuqjCCkmBywrK2OGq547IEi7wJmLfUHv6ZqN_iGaa3Bxo52tpHORvMdcBzQ-CRQlbWw2sCUx/s200/DSC_1032.JPG" alt="" id="BLOGGER_PHOTO_ID_5198394971575925746" border="0" /></a><br />You've heard of endangered species in animals, but they exist in plants too, and many that can be eaten. There is a movement to bring some of these back from the brink of being lost forever, and the Ojai Pixie Tangerine is one of the chosen. They are not widely available, and are only available in the Spring, but they can be found at Trader Joe's! Don't miss these cute, little, sweet and juicy tangerines. They are delicious and low acid, so kids that usually refuse citrus fruits may actually like these. I rinse a few off, start the peeling process and then hand them over to my nine-year-old to finish peeling them for his snack. They stay fresh in the Thermos snack jars. I added a stick of Trader Joe's lowfat organic string cheese to make a more substantial snack. They are great as a dessert too and give you something to talk about!<br /><br /><span style="font-weight: bold;">More about the Ojai Pixie Tangerine<br /></span><span><a href="http://www.pixietangerine.com/">Here's a great site to visit to learn all about the Ojai Pixie</a>. Suffice it to say that they are grown by 20 small family farmers who are members of the Pixie Growers Association in California's Ojai Valley. Despite the challenges they faced as a commercial crop, these families dedicated themselves to growing them anyway. We have them to thank for this delicious Spring fruit treat.<br /></span><span style="font-weight: bold;"><br /></span>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-60926939341978930302008-05-06T09:59:00.005-04:002008-05-07T18:52:11.981-04:00Joann's 60 Second Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukfeX7qymNsmqMFszgvxYUmf4gI2WAOD2A78z4lXVBYcej-ObLUFRWeU_i1TkAT7HAjttnlyuYWSOa_TYPUg0hv1HFkohH-bJZwiltCEviPQztQvVXy3ZV6_5LiF2cOeVcG4SGSo4adXJ/s1600-h/DSC_1016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukfeX7qymNsmqMFszgvxYUmf4gI2WAOD2A78z4lXVBYcej-ObLUFRWeU_i1TkAT7HAjttnlyuYWSOa_TYPUg0hv1HFkohH-bJZwiltCEviPQztQvVXy3ZV6_5LiF2cOeVcG4SGSo4adXJ/s200/DSC_1016.JPG" alt="" id="BLOGGER_PHOTO_ID_5197267774937624338" border="0" /></a><br />This is a no-cook salad that you quickly and easily assemble from three Trader Joe's products. Joann, who is the tasting chef at the Trader Joe's in Fairfield, CT, told me about this and recommended I enter it into the Trader Joe's recipe contest. I made it yesterday and it hit the spot after being outside in the warm air. Even my four-year-old at it, minus the chopped tomatoes.<br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>1 can Trader Joe's organic black beans</li><li>1 can Trader Joe's whole kernel corn (or 1/2 bag Trader Joe's frozen roasted corn, which you can instantly thaw under cold running water)</li><li>1 container Trader Joe's fresh mild salsa (in refrigerated section)</li><li>Salt (optional)</li><li>Vinegar (optional)</li></ul><br /><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Open cans of beans and corn, empty into strainer, rinse with cold water and drain well. Place in medium sized serving or storage bowl. Open and empty salsa into same bowl and stir well to combine.<br /></li><li>Taste the salad and if you like it as is, serve it up! I think it needs a pinch or two of salt and a splash of red or white wine vinegar.</li></ol><br /><span style="font-weight: bold;">Variation: </span>If you think you already have too much corn in your diet, substitute chopped mango and add a splash of Trader Joe's Mango Chili Vinegar. Yum! You can chop the fresh sliced mango available at Trader Joe's or defrost ahead and drain half a bag of their frozen chopped mango.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-66800920161370909742008-04-30T10:50:00.001-04:002008-04-30T10:56:18.085-04:00Fit and Fresh Products Are BPA FreeI just called the company and they will shortly issue a press release saying that their products are BPA free. I have the Salad Shaker and love it. You can purchase their food on the go products through my Amazon store <a href="http://astore.amazon.com/httpfeedthemw-20/102-5166887-5233717?node=2&page=3">using this link</a>. The price is the same whether you go through me or not. I consider it my screening fee!Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-2284407711748830872008-04-29T14:41:00.005-04:002008-04-29T21:43:34.483-04:00When 7 Is an Unlucky NumberPlease, please, please take a minute to check the number on the bottom of your water bottles, sippy and straw cups and plastic food storage containers. If you find a 7 throw it out (it's not recyclable) and replace with with stainless steel or glass because they do not react with foods and liquids (choose another plastic at your own risk). Canada has already banned these polycarbonate plastics because they are made from BPA(bisphenol A), a chemical that mimics estrogen and is therefore considered an "endocrine disruptor" which is potentially harmful to humans, especially fetuses, infants and children. Scientists have concerns that it may affect the maturing brain and cause breast and prostate cancer. Canada declared it a toxic chemical. The National Institute of Health (NIH) has published a report stating that it has <span style="font-style: italic;">some </span>concern about the potential negative health effects of BPA and has opened it up to public comment.<br /><br />Sorry to ruin your day, but I also have to tell you that the epoxy resins that line the insides of food and beverage cans is also made of polycarbonate (all except the Eden line). According to <a href="http://www.cspinet.org/nah/index.htm">Nutrition Action Healthletter</a>'s April 2008 issue, "small amounts of BPA leach out when the plastic or can lining comes in contact with food or water." Please switch to "fresh, frozen or packaged is aseptic boxes" as recommended by Nutrition Action.<br /><br />There are many good stainless steel choices for storing both hot and cold food and beverages, but my favorite is Thermos. These containers are durable, keep the food and drink hot or cold for many hours, are affordable, and offer fun looking ones for kids in their Funtainer line. They even have a Foogo line for babies and toddlers which includes a stainless steel sippy cup! <a href="http://astore.amazon.com/httpfeedthemw-20">Check out my Amazon store for some great choices.</a> The price to you is the same whether you order through me or not. As an affiliate I get a tiny share of sales, sort of my recompense for putting together the helpful list. Replacing all these items we and our kids use on a daily basis is a big inconvenience and headache, not to mention budget buster, for all of us, so I hope the featured products make the job easier for you. I also included some oven, microwave and dishwasher safe glass food storage container options so you can replace your plastic ones.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-51881915388285450622008-04-29T11:34:00.002-04:002008-04-29T11:45:52.279-04:00Nearly Instant French Lentil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaHDTVINYZQxzmS5i1uWmMlUhqi8ZzXEm4VftaeHFBe-kR5hbMgucbU7AeFcV4HKgkM1kWH94hWxvv4u6D5iT952OV-GvjZ4ZLIuzEfdeugM-cLTEYstDGWk-MaD-mlRr8Vm87HfyLWcs/s1600-h/DSC_0793.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaHDTVINYZQxzmS5i1uWmMlUhqi8ZzXEm4VftaeHFBe-kR5hbMgucbU7AeFcV4HKgkM1kWH94hWxvv4u6D5iT952OV-GvjZ4ZLIuzEfdeugM-cLTEYstDGWk-MaD-mlRr8Vm87HfyLWcs/s200/DSC_0793.JPG" alt="" id="BLOGGER_PHOTO_ID_5194693959950921474" border="0" /></a><br />In case you were wondering, this IS another one of my shortcut cooking recipes featuring Trader Joe's ingredients. This one was just so obvious to me. It came out great and we all love it. I entered it into <a href="http://www.traderjoes.com/Attachments/HiiPRecipeGuidelines.pdf">Trader Joe's Recipe Showdown</a> today. Wish me luck.<br /><br />Wet April days beg for a bowl of hot soup. Here's an easy and delicious one. Enjoy!<br /><p class="MsoNormal"><b style="">Prep time: 2 minutes<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Cooking time: 15 minutes<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Yield: 4 cups<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Serves: 4<o:p></o:p></b></p> <p class="MsoNormal"><b style="">Ingredients:<o:p></o:p></b></p> <ul style="margin-top: 0in;" type="disc"><li class="MsoNormal" style="">2 teaspoons extra virgin olive oil</li><li class="MsoNormal" style="">½<span style=""> </span>container Trader Joe’s Mirepoix (celery, carrots and onions)</li><li class="MsoNormal" style="">1 package Trader Joe’s Steamed Lentils</li><li class="MsoNormal" style="">¼ tsp. Trader Joe’s French thyme (dried)</li><li class="MsoNormal" style="">3 cups Trader Joe’s Organic Low Sodium Chicken Broth</li><li class="MsoNormal" style="">½ tsp. kosher salt</li><li class="MsoNormal" style="">Freshly ground pepper to taste</li></ul> <p class="MsoNormal"><b style="">Preparation:<o:p></o:p></b></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Pour container of mirepoix into a medium prep bowl and mix well. Return half to original container and refrigerate.</li><li class="MsoNormal" style="">Cut open the bag of lentils with a pair of kitchen scissors.</li><li class="MsoNormal" style="">Shake container of broth and measure out 3 cups. Refrigerate unused broth.</li><li class="MsoNormal" style="">Measure out thyme and salt.</li></ol> <p class="MsoNormal"><b style="">Cooking:<o:p></o:p></b></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style="">Heat a heavy bottomed, deep saucepan over medium heat and add olive oil. When olive oil is hot, tilt pan to coat bottom with oil and add ½ the mirepoix. Cover and cook the vegetables until they start to release their juices and soften, about 5 minutes. </li><li class="MsoNormal" style="">Turn heat to high and add lentils, crumbling them into the pot, then add thyme, stock and salt. Cover and bring to a boil, then lower to a simmer and cook until vegetables are cooked through, about 9 or 10 minutes. Remove and puree 1 cup soup using an immersion blender and return to pot. Stir well.</li><li class="MsoNormal" style="">Ladle into individual serving bowls. It’s customary to add a splash of vinegar to lentil soup so you may wish to have a cruet available on the table for everyone to add some according to their own tastes.</li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-7261861269144806162008-04-22T22:40:00.004-04:002008-04-22T23:07:01.945-04:00Artichokes with Meyer Lemon and Garlic<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo86FQmn9UTho4EDVDP9ydUTo0GBclxzghDPVsHkZLkCrBv3HqiGJWG-uUppV86PR6r5k-hgBUXb_AORKJYrb5U_oiqDinsIn2uenfjqNLAmjQFEVIbmK1GEI7Io0KNeDJk_oyzfaiymPJ/s1600-h/DSC_0771.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo86FQmn9UTho4EDVDP9ydUTo0GBclxzghDPVsHkZLkCrBv3HqiGJWG-uUppV86PR6r5k-hgBUXb_AORKJYrb5U_oiqDinsIn2uenfjqNLAmjQFEVIbmK1GEI7Io0KNeDJk_oyzfaiymPJ/s200/DSC_0771.JPG" alt="" id="BLOGGER_PHOTO_ID_5192271061525065458" border="0" /></a><br />I think it was my Sicilian grandmother who taught me to make artichokes this way, but with regular lemons. I found Meyer lemons in Trader Joe's and have been substituting them for regular lemons in many dishes and am particularly pleased with the results here. Please think of this as the easiest, most delicious, sauce-free artichoke recipe you'll probably find. My four-year-old calls artichokes his "best" vegetable because he loves them so much. The heart is his favorite, but he's willing to do the work to reach it. You can certainly steam artichokes and then dip them in a butter, olive oil, mayonnaise, or other sauce, but cooking them in the pot with the lemon and garlic gives them all the additional flavor they need, minus the calories from the sauce. Technically, this is pan-steaming.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>4 large artichokes or 8 baby artichokes</li><li>2 cloves garlic, smashed lightly and peeled</li><li>1 regular or Meyer lemon, sliced thin<br /></li><li>1 tablespoon extra virgin olive oil</li><li>2 pinches salt</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Get out your biggest chef knife and sharpen it well. Cut a slice from the end of a lemon and have it ready to rub on the cut edge of the artichoke to stop if from turning brown. Now wash the artichokes by filling their leaves with water and then inverting them to drain. Place on cutting board and cut off any stem so they can sit flat in a pot. Next, Cut about 1" off the top of each artichoke and immediately rub with lemon. Remove the tiny, hard leaves closest to the stem and any ripped or discolored leaves in the next layer. The artichokes are now ready to cook. If you want to get fussy you can take a pair of kitchen scissors and clip the sharp spines off the tops of the leaves. I find this overly fussy in most instances but it makes a nice presentation for a formal meal.</li><li>Find a lidded pot wide enough to accommodate all 4 or 8 artichokes in one layer. Add water to a depth of 1", then add lemon, garlic and olive oil. Sprinkle salt over artichokes.</li><li>Cover and bring to a boil, then lower to a simmer and cook covered for 30-40 minutes or until cooked. Smaller artichokes and fresher artichokes will take less time, so start checking for doneness after 15 or 20 minutes. Make sure you have enough water in the pan to last through the cooking process, adding more if necessary. They are cooked when a leaf comes off easily (use tongs) and is tender inside.</li><li>Remove the artichoke from the pan and invert to remove any water. Plate and serve. Remove each leaf and use lower front teeth to scrape the "meat" off the leaf. When you get near the heart, the leaves get very thin and fragile. I like to grab a bunch of them, ball them up and eat all that's tender. My little guy calls these artichoke burritos. Remove the choke from the heart before eating. Enjoy!<br /></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com2tag:blogger.com,1999:blog-6866038086911717770.post-15947712744062875062008-04-21T22:15:00.003-04:002008-04-21T23:03:03.223-04:00Lacinato Kale Sprouts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskEL3r-3NQHReG7WUQxUkVwXT5Ah4nwReCDdcY7tU0drlHyjHrCAgVyC8aDxLN7JMjAOQ8wCtUWuLmaBOh50uRhqpIGtqhRsczit9I5bzhgGLBqPWCtggd25RuOIZ9GNx6tWBvga6GL9i/s1600-h/DSC_0765.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskEL3r-3NQHReG7WUQxUkVwXT5Ah4nwReCDdcY7tU0drlHyjHrCAgVyC8aDxLN7JMjAOQ8wCtUWuLmaBOh50uRhqpIGtqhRsczit9I5bzhgGLBqPWCtggd25RuOIZ9GNx6tWBvga6GL9i/s200/DSC_0765.JPG" alt="" id="BLOGGER_PHOTO_ID_5191896999938354914" border="0" /></a><br />I sowed some Lacinato kale (aka Tuscan or Dinosaur kale) seeds, along with tomatoes, tomatillos, chile peppers and squash inside under two weeks ago and I already have sprouts! I ordered them from the Seeds of Change catalog which offers many heirloom varieties, like the Lacinato. I tried to limit my purchases to varieties entirely new to me or ones I love and can't find regularly, like San Marzano tomatoes.<br /><br />The kale is leading the other sprouts by a long shot. How am I going to thin these little beauties? I guess I'll just have to eat them or maybe start another table and transplant them. If you've never seen or tasted this kale, it's a treat. I tried it last year after finding it at Whole Foods and really enjoyed it's tender leaves and mild sweet flavor, not to mention it's awesome beauty. I'm already imagining all the wonderful dishes I can make with it.<br /><br />If you need a little encouragement to start your own vegetable garden, take a look at <a href="http://www.nytimes.com/2008/04/17/garden/17garden.html?_r=1&oref=login">Out of the Yard and Onto the Fork</a>, a NYT article about growing your own kitchen garden. It lists www.kitchengardeners.org as a good educational resource. Happy planting (and eating.)Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-54707324032468273832008-04-20T23:04:00.003-04:002008-04-20T23:32:22.793-04:00LiveSTRONG With a Taste of YellowToday I entered my egg salad recipe into the LiveSTRONG With a Taste of Yellow event being held on <span style=";font-family:";font-size:12;" ><span style="font-size:100%;"><a style="font-weight: bold;" href="http://winosandfoodies.typepad.com/my_weblog/2008/02/post.html">http://winosandfoodies.typepad.com/my_weblog/2008/02/post.html. </a><br /></span></span>The food and wine blogging community shows their support for this cancer awareness event by preparing and submitting recipes and pictures for yellow food. <a href="Barbara%20is%20referring%20to%20this%20year%27s%20Live%20STRONG%20With%20a%20Taste%20of%20Yellow%20event%20to%20be%20held%20on%20May%2013th.The%20food%20and%20wine%20blogging%20community%20shows%20their%20support%20for%20this%20cancer%20awareness%20event%20by%20preparing%20and%20submitting%20recipes%20and%20pictures%20for%20yellow%20food.%20Check%20out%20the%20event%20online%20at%20http://winosandfoodies.typepad.com/my_weblog/2008/02/post.html">Check out the event online</a> in honor of yourself or someone you know whose life has been affected by cancer.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-8177931335964508592008-04-20T09:30:00.003-04:002008-04-20T09:35:49.037-04:00Orange Muscat Champagne VinaigretteThe bottle of Orange Muscat Champagne Vinegar called to me from the shelf in Trader Joe's and I've been cooking with it every few days. My best creation so far is a simple vinaigrette that would be wonderful on any salad, but I used it to dress a salad of sliced, roasted beets, sliced avocados and halved baby heirloom tomatoes, all from Trader Joe's. I forgot to take a picture, so I'll post the whole salad soon.<br /><br />1 tablespoon minced shallot<br />2 tablespoons Trader Joe's Orange Muscat Champagne Vinegar<br />6 tablespoons extra virgin olive oil<br />pinch each salt and pepper, or more to taste<br /><br />Put all ingredients into a tall and narrow container and emulsify with immersion blender until thick and almost white in color. Drizzle over salad and stir gently to just coat. Refrigerate any leftovers and use within a few days.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-68200816302028566942008-04-16T07:05:00.003-04:002008-04-16T08:04:56.726-04:00Marth Stewart's One Bowl Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysvtzmJjsWARCiEgizql7rsyfcB7sxTdkbfEQ3K60V1pqoq_iwdhk6HqI84sYuV3MMr0hZN0sbspa4pFYcndDKFawFSZtYFeeNpQjQ5KugPQ6QAagovzgyjllZfi7lFD8AlqMYlUR9pGY/s1600-h/DSC_0568.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiysvtzmJjsWARCiEgizql7rsyfcB7sxTdkbfEQ3K60V1pqoq_iwdhk6HqI84sYuV3MMr0hZN0sbspa4pFYcndDKFawFSZtYFeeNpQjQ5KugPQ6QAagovzgyjllZfi7lFD8AlqMYlUR9pGY/s200/DSC_0568.JPG" alt="" id="BLOGGER_PHOTO_ID_5189811857309695618" border="0" /></a><br />Don't laugh. Martha Stewart has published some really great recipes over the years and I've made a few of them staples in my home. Everyone raves about them. I've been making this chocolate layer cake to celebrate birthdays for more years than I can remember. Everyone loves it. It's rich, moist chocolate cake you really can make in one bowl with no butter, which is a winner in any house trying to celebrate in style while keeping one eye on the trans fat/saturated fat scale.<br /><br />Martha Stewart published two versions of this recipe, one yielding more cake than the other. Both are generous recipes and <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7f3f428e3ea0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=one%20bowl%20chocolate%20cake&rsc=header_1">the larger one makes 3 layers!</a> I like using the smaller recipe and baking it in two 9" x 3" inch round cake pans. I could not find it online so email me if you want it and I'll post it! She recommends using 8" x 3" baking pans, but they are hard to find unless you have a really good cooking store nearby or purchase them online. 9" x 3" pans are more common and the non-stick varieties work well. I recommending buying ones with straight sides to achieve the bakery look. Just make sure to only cook the cake for about 30 minutes if you use the wider pan. Certainly use a cake tester to check that it's fully cooked. If you have to make a cake for home and cupcakes for school, use <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=7f3f428e3ea0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=one%20bowl%20chocolate%20cake&rsc=header_1">the larger recipe</a> and use it to fill two cake pans and 12 cupcake tins. <a href="http://www.marthastewart.com/recipe/one-bowl-chocolate-cupcakes">She also published an online recipe for cupcakes only.</a><br /><br />Another tip- you can buy dehydrated buttermilk, store it in your refrigerator, and reconstitute it as needed. In this recipe, you get a moister, richer cake using reconstituted buttermilk than using fresh. The batter will appear very thin, but it cooks up perfectly.<br /><br />I used to frost it with Trader's Joe's fudge frosting, but they have discontinued it. So now I make a simple chocolate ganache that everyone prefers to a cream cheese frosting I recently tried. I avoid store-bought frostings as a general rule because they contain hydrogenated oil, a scientifically-proven unhealthy ingredient. This ganache doesn't contain cream or corn syrup, just chocolate and water.<br /><br /><span style="font-weight: bold;">Chocolate Ganache (Frosting)<br /></span>from <a href="http://www.amazon.com/Classic-Desserts-Hospitality-Travel-Tourism/dp/0471286052/ref=sr_1_2?ie=UTF8&s=books&qid=1208345565&sr=8-2">Andrew MacLauchlan's New Classic Desserts cookbook</a> (I trained under Andrew at the Coyote Cafe when he was the pastry chef. His creations are to die for!)<br /><ul><li>8 oz. bittersweet chocolate (I like Trader Joe's S. American bars like Ocumare)</li><li>1/4 cup boiling water</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Break chocolate into squares and place in a microwave safe bowl. Microwave at 30 second intervals, stirring in between, until melted. Do not overcook or you will ruin the chocolate.</li><li>Add boiling water all at once to melted chocolate and immediately whisk vigorously until smooth. (Adding a small amount of water, or any liquid, to chocolate can make it seize so please add it all at once and whisk immediately.)<br /></li><li>Even out cake by cutting off any uneven cake with a bread knife. Place cake cut side down on serving plate and spread ganache on top surface only. Even out next cake layer and place it cut side down on top of ganache. Spread a thin layer of ganache on top of cake and spread evenly to coat surface. Use a cake spatula if you have one. Next cover the sides of the cake using a cake spatula or offset spatula. Chill until ready to serve. The chocolate will chip when cut but it will be delicious.</li></ol>Happy Birthday!Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-41398947434106961322008-04-08T10:49:00.004-04:002008-04-08T11:35:40.010-04:00Pork Chops with Black Mission Figs & Pomegranate Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eK-mlwt6a3Rzo5QxhaQI0ev8TYtUYYaIRk_zChyP3SzpuvR0knLKloaUI4vhclL2VGMRL4SOPTMKtZ3SanxczSABblbw40L_GqG1pCDqJMl1yfmj7DjGVpjZAOXUUZSnGljD5l-lY9Q_/s1600-h/DSC_0338.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7eK-mlwt6a3Rzo5QxhaQI0ev8TYtUYYaIRk_zChyP3SzpuvR0knLKloaUI4vhclL2VGMRL4SOPTMKtZ3SanxczSABblbw40L_GqG1pCDqJMl1yfmj7DjGVpjZAOXUUZSnGljD5l-lY9Q_/s200/DSC_0338.JPG" alt="" id="BLOGGER_PHOTO_ID_5186897997615774002" border="0" /></a><br />The container of dried Black Mission Figs caught my eye at Trader Joe's and I immediately thought of serving them with pork. Trader Joe's has some nice pork chops so I picked them up and imagined all day the sauce I'd make. I'm happy with how it turned out - sweet and hearty - and so was my family, minus my four-year-old who is back to eating two bowls of cereal a day. Let me know how you like this. It's easy enough for a weeknight dinner, but special enough to serve to guests.<br /><br /><span style="font-weight: bold;">Serves 4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>2 shallots</li><li>8 Trader Joe's dried Black Mission Figs</li><li>4 Trader Joe's pork chops<br /></li><li>1 cup Trader Joe's chicken broth or stock</li><li>2 tablespoons Trader Joe's pomegranate glaze (optional)<br /></li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Peel and finely chop shallots, set aside. Remove stems from figs and chop into small pieces, set aside.<br /></li><li>Trim pork chops of all visible fat and sprinkle generously with kosher salt and freshly ground pepper. Heat a heavy bottomed skilled over medium high heat and add 2 teaspoons olive oil. When oil shimmers, add the pork chops seasoned side down and allow to brown for 3 minutes undisturbed. Turn over and brown on the other side, then remove to a plate and cover with foil.</li><li>Lower heat to medium and add 1 teaspoon oil to pan if it's dry. Immediately add shallots and cook 1 to 2 minutes until softened. Add stock, raise heat to high, and stir to mix in any bits stuck to pan. Once it comes to a boil, lower to a simmer and add pork chops. Cook until pork chops are firm to the touch and cooked through, another 4 to 5 minutes. If the pan gets too dry, add more stock. If the chops are of uneven size, remove smaller ones first so they don't overcook. Place chops on plate, add pomegranate glaze to pan if using, stir to combine and pour over pork chops. Enjoy!<br /></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-74726412000211275132008-04-03T21:48:00.005-04:002008-04-03T22:34:28.530-04:00Stir Fried Tofu and Baby Bok Choy with Trader Ming's General Tsao Stir Fry Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQTvA-IEP-zpmSoltu-jD1R77rypFSI0y4U3LSFpvZn0Cou_WByRlMUFR70LiKL2CQI6dA_-QxQ5vpyBSXw5d8eabXw6JNHcXBi_CYatuU4qxkvndnsLKEwPoFREvkdd13o2csQqjaU8V/s1600-h/DSC_0319.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQQTvA-IEP-zpmSoltu-jD1R77rypFSI0y4U3LSFpvZn0Cou_WByRlMUFR70LiKL2CQI6dA_-QxQ5vpyBSXw5d8eabXw6JNHcXBi_CYatuU4qxkvndnsLKEwPoFREvkdd13o2csQqjaU8V/s200/DSC_0319.JPG" alt="" id="BLOGGER_PHOTO_ID_5185204874263050530" border="0" /></a><br />That title is a mouthful! Sorry! No pun intended. This is one of those meals I like to make when I have to run out to a PTA meeting and have about a 30 minute window to cook and eat with the family just after my husband gets home. I cook the rice ahead so it's sitting in the rice cooker all ready when I'm starting the stir fry. It's one less thing to think about. I cut up the tofu and trim and clean the bok choy and have them sitting on the counter with the jar of sauce. When I see his car heading into the driveway, I turn the heat to high on my largest burner and heat up my prize possession, an All Clad 13" braiser that he bought me as a gift! It's excellent for stir fries.<br /><br />My husband thought this sauce was a bit sweet, as did I, and we could not name one authentic Asian dish that it reminded us of, even though it was supposed to mimick the flavors of General Tso's famous deep-friend Hunan style chicken. As a side note, that dish was conceived in the US by a Taiwanese Hunan cuisine chef who added sweetness to please American palates. Hunan dishes are not sweet, but searingly hot. (Yes, we studied Chinese cooking in school.) This sauce is quite sweet and mildly hot. That being said, it was still very good, the kids loved it and it sure beats making your own sauce. Leftovers are going to school tomorrow!<br /><br /><span style="font-weight: bold;">Serves 4-6<br />Ingredients:<br /></span><ul><li>1 package Trader Joe's tofu</li><li>1 pound baby or Shanghai bok choy (small green plant that is tender and mild; Trader Joe's carries it but it is much cheaper in Asian grocery stores</li><li>2 teaspoons canola oil<br /></li><li>Trader Ming's General Tsao Stir Fry Sauce</li></ul><span style="font-weight: bold;">Preparation:<br /></span><ol><li>Prepare tofu by removing it from the package and placing it on a cutting board. Slice horizontally into 8 equal sized slices, then cut each slice the long way into 3 equal pieces, then rotate knife 90 degrees and cut into cubes. Place in a prep bowl.</li><li>Trim the root end of each bok choy so that only the tender stem and leaves remain. Rinse well in a salad spinner until free of sand. Set aside.</li><li>Heat a pan suitable for stir frying, like a braiser or wok, over high heat and add 2 teaspoons of canola oil. When oil glistens and coats the bottom of the pan, add the bok choy all at once and stir fry for 3-4 minutes or until it begins to wilt and turn emerald green. At that point, add the tofu and half a bottle of sauce and stir fry until the they are heated through, about 1 to 2 minutes, depending on how hot your stove gets. I recommend tasting the dish to see if it's heated through and cooked enough. The bok choy should retain some crunch. Do not cover the pan or the food will steam and release copious amounts of water and leave you with a soupy mess. If the tofu releases a lot of water anyway and your sauce is too thin, remove tofu and bok choy with a slotted spoon into serving bowl and reduce sauce over high heat until thickened. Pour over tofu and bok choy in serving bowl. Serve with steaming rice.<br /></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-54663827438882256212008-04-01T10:58:00.006-04:002008-04-03T21:48:15.178-04:00Soy Ginger Chicken Breasts with Korean Spinach Salad and Basmati Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKiSbCndSyWTxIpP5297udpCtGFYtkCBKGa6pskpR1LcUxAKwmRD1eboaQOPPhgjDKuuf8wo5_1jwjZHsXazww6JfQYYdK67EOe-Py3ZtRrrKHqTTpx2fWTdzR6gyhix4Cs5tZPrCI4bs/s1600-h/DSC_0316.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGKiSbCndSyWTxIpP5297udpCtGFYtkCBKGa6pskpR1LcUxAKwmRD1eboaQOPPhgjDKuuf8wo5_1jwjZHsXazww6JfQYYdK67EOe-Py3ZtRrrKHqTTpx2fWTdzR6gyhix4Cs5tZPrCI4bs/s200/DSC_0316.JPG" alt="" id="BLOGGER_PHOTO_ID_5184293559512250642" border="0" /></a><br />This is a meal I have made a million times for my family and friends and it never fails to please. This is simple and healthy Asian cooking that includes my mother-in-law's recipe for Korean spinach salad or <span style="font-style: italic;">shigumchinamul</span>. You can make this 100% from Trader Joe's ingredients in no time at all. I recommend marinating the chicken first and letting it sit in the fridge for a few hours. Turn on the rice cooker to make the Basmati rice starting about an hour before you want to eat. Then make the Korean spinach salad because it has to chill.<br /><br /><span style="font-weight: bold;">Ingredients for Soy Ginger Chicken:</span><br /><ul><li>4 Trader Joe's all natural or organic chicken breasts</li><li>Trader Joe's Trader Ming's marinade</li></ul><span style="font-weight: bold;">Ingredients for Rice:</span><br /><ul><li>Trader Joe's brown Basmati rice</li></ul><span style="font-weight: bold;">Ingredients for Spinach Salad:</span><br /><ul><li>2 bags Trader Joe's fresh organic baby spinach</li><li>2 tablespoons soy sauce</li><li>1 tablespoon sesame oil</li><li>1 teaspoon sesame seeds, toasted and lightly crushed</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Marinate chicken breasts in at least 1/4 cup marinade so they are evenly coated. Store in fridge until ready to use. Do not marinate more than 3-4 hours.</li><li>Prepare rice by placing 2 cups of rice and 4 cups of water in a rice cooker and set to "cook". Or make it on the stovetop by bringing it to a boil and then lowering it to a simmer and cooking until done, about 45 minutes for any brown rice. Or buy Trader Joe's precooked brown rice!</li><li>Make Korean spinach salad by steaming or blanching spinach, squeezing out most of liquid and adding soy sauce, sesame oil and sesame seeds. Mix well and refrigerate until ready to serve.</li><li>When ready to eat, remove chicken from marinade, place on foil lined heavy duty baking sheet and broil on high for 3-4 minutes per side. Keep an eye on them because they can burn easily. When they begin to color, flip them over and cook on the other side until done. Place on a cutting board and slice thin. Arrange on plate with steaming rice and cold spinach salad and enjoy an Asian feast. Of course, a little kimchi would complete the meal!</li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-37356132360411042122008-03-30T21:01:00.005-04:002008-03-30T21:17:10.432-04:00Turkey BLT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGPtaThLIS77o0-ONSMec3NK9D5k0lnjZM-b89xzS_1McFpNd4mfuPrjCu8Jw0teBCKz-vS8xHiREd38FzAotnUiS7ZEBn9spogUZYP4zR4o4LVS6oS7YR87zQzvVF5p1W0LT4F3Tm6A8/s1600-h/DSC_0206.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGPtaThLIS77o0-ONSMec3NK9D5k0lnjZM-b89xzS_1McFpNd4mfuPrjCu8Jw0teBCKz-vS8xHiREd38FzAotnUiS7ZEBn9spogUZYP4zR4o4LVS6oS7YR87zQzvVF5p1W0LT4F3Tm6A8/s200/DSC_0206.JPG" alt="" id="BLOGGER_PHOTO_ID_5183708632211175682" border="0" /></a><br />I missed BLTs so I looked in Trader Joe's for a healthier alternative to bacon. I went through about 5 products and found their turkey bacon which has no added nitrities or nitrates and decided to try it out on the family in the form of a BLT. Despite some initial skepticism, they all tasted it and said it was a keeper. Yes, another gourmet TJ's sandwich to offer to the mix.<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>Trader Joe's whole wheat bread, toasted or fresh whole grain bread sliced and toasted</li><li>Trader Joe's uncooked turkey bacon</li><li>Trader Joe's fresh plum tomatoes or other variety<br /></li><li>Trader Joe's Boston lettuce<br /></li><li>Mayonnaise or nayonnaise</li><li>salt and pepper<br /></li></ul><span style="font-weight: bold;">Preparation per Sandwich:<br /></span><ol><li>Cook 2 slices of turkey bacon per sandwich in a skillet over medium heat, turning frequently and remove when the fat is rendered and the bacon is crisp. Drain on a paper towel lined plate.</li><li>Clean and slice one tomato per sandwich. Clean and dry lettuce and remove any tough veins.<br /></li><li>Assemble sandwiches by spreading a thin layer of mayonnaise on both sides of bread, placing sliced tomatoes on one side and sprinkling with salt and pepper, layering on the bacon and then the lettuce and covering with the second slice of bread. Cut in two and serve with sandwich pickles.<br /></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-80087568422543002102008-03-28T16:48:00.004-04:002008-03-28T17:04:55.881-04:00Ants Inside a Log<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQwoFGPBJFBfezyvCc7CceqwZ-J4eBNtZfJfo-DnKZjQHNiRfdDPSbEP0HmIYbivnoTYTxqzt__QWHNxI_UJm9TnNFNX4GLBLir2-_53ZbOnh30pY3jqPGDL-UplQ7Xzq1jT1a0zZGZ1k/s1600-h/DSC_0174.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQwoFGPBJFBfezyvCc7CceqwZ-J4eBNtZfJfo-DnKZjQHNiRfdDPSbEP0HmIYbivnoTYTxqzt__QWHNxI_UJm9TnNFNX4GLBLir2-_53ZbOnh30pY3jqPGDL-UplQ7Xzq1jT1a0zZGZ1k/s200/DSC_0174.JPG" alt="" id="BLOGGER_PHOTO_ID_5182900181927114994" border="0" /></a><br />My four-year-old wanted a peanut butter and graham cracker snack for preschool, but they have a strict nut policy so I had to invent something equally appealing. He liked the name and really enjoyed the snack. I hope your kids do too!<br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>Trader Joe's cinnamon grahams </li><li>Trader Joe's no rBST light cream cheese</li><li>Trader Joe's organic Thompson seedless raisins</li></ul><span style="font-weight: bold;">Preparation per snack:</span><br />Spread a thin layer of cream cheese on inside of two cinnamon grahams, sprinkle raisins on top of one, pressing to make sure they stick to the cream cheese. Cover with the other, cream cheese side in, and pack or serve.Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-39873247757747603042008-03-25T21:38:00.007-04:002008-03-25T22:43:01.471-04:00Cappellini Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDeB-XLXqTV8EssC9hVWzSzkdO093E_dpO8a7yRibVhFdmnSzFr9aXL2-EJ9lxFf63smBoBvkOPdRQTsUi9A6nL0-vY5MX6diInjtdWIga99usu1hMI8PG4du-GCMOY1_MkAFVg2j2ycl/s1600-h/DSC_0281.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWDeB-XLXqTV8EssC9hVWzSzkdO093E_dpO8a7yRibVhFdmnSzFr9aXL2-EJ9lxFf63smBoBvkOPdRQTsUi9A6nL0-vY5MX6diInjtdWIga99usu1hMI8PG4du-GCMOY1_MkAFVg2j2ycl/s200/DSC_0281.JPG" alt="" id="BLOGGER_PHOTO_ID_5181872739850565858" border="0" /></a><br />Homemade pesto is one of the quickest and easiest pasta sauces you can make if you have a food processor. Food choppers and mills are usually too small. My Braun immersion blender came with a small food processor that's the perfect size for pesto.<br /><br />You can dress any kind of pasta with pesto. I used multi grain cappellini (fine spaghetti) because it cooks quickly and makes a nice bed for the scallops I made with it. If you make the pesto ahead, just store it in the refrigerator with a thin layer of olive oil covering the surface. It's important to put the pesto in the serving bowl and dilute it with some pasta cooking water before adding the pasta. My kids love pasta pesto and I think yours will too. Let me know! (They also asked for seconds on the scallops.)<br /><br />Makes enough for 3/4 pound pasta.<br /><br /><span style="font-weight: bold;">Ingredients for Pesto:</span><br /><ul><li>2 packages Trader Joe's basil (2 cups packed)</li><li>3 cloves garlic</li><li>1/4 cup Trader Joe's toasted pine nuts</li><li>1/2 cup Trader Joe's extra virgin olive oil</li><li>1/2 teaspoon salt<br /></li><li>1/4 cup grated Trader Joe's Parmigiano-Reggiano cheese</li></ul><span style="font-weight: bold;">Preparation:</span><br /><ol><li>Wash and spin dry the basil; remove stems and discard. Place all ingredients in bowl of a food processor, except cheese, and process until smooth, stopping to scrape down the sides and adding more olive oil if it isn't coming together. It should be quite thick. Pour into serving bowl, add cheese, and stir to combine. If making ahead, store in refrigerator in a small prep bowl with a thin layer of olive oil on the surface.</li><li>Cook pasta in salty water according to package directions, reserve 1 cup pasta water and drain. Do not rinse pasta. Add up to 1/4 cup pasta water to pesto in serving bowl and stir to combine. You do this to loosen the sauce so it will coat the pasta evenly. Add drained pasta and toss well. If it seems dry and sticky slowly add more pasta water and toss until it's evenly coated and the pasta doesn't clump together. Taste and adjust seasoning.<br /></li></ol><span style="font-weight: bold;"></span>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-49049511291867767302008-03-23T23:00:00.006-04:002008-03-24T22:43:05.655-04:00Get Your Free e-Cookbook<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib46hgInifDN3KkCqUapwEkasECMrdINjYM5qKpZrrzJwWeKzRsD7dcRviyosNkfDrsn0cm_0mb6QLTakJcqBEGy5C6St3K5RiEB78W1d59QNMNKWR6Q2VIKeUHI36Br178Fi6h0q1LzWx/s1600-h/Cover+Page+from+FeedThemWellFinal031908.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib46hgInifDN3KkCqUapwEkasECMrdINjYM5qKpZrrzJwWeKzRsD7dcRviyosNkfDrsn0cm_0mb6QLTakJcqBEGy5C6St3K5RiEB78W1d59QNMNKWR6Q2VIKeUHI36Br178Fi6h0q1LzWx/s200/Cover+Page+from+FeedThemWellFinal031908.jpg" alt="" id="BLOGGER_PHOTO_ID_5181504278901209298" border="0" /></a><br />Well it's finally here. I've been working on this e-cookbook for months and am happy to finally make it available to you.<a style="font-weight: bold; color: rgb(255, 0, 0);" href="http://feedthemwell.googlepages.com/home"> <span style="color: rgb(0, 0, 153);">Feed Them Well, Everyday Healthy Cooking Featuring Trader Joe's Products</span></a> provides you with 18 recipes for snacks, soups, salads, entrees and desserts that your family will love. Thank you to my family for being my guinea pigs and my editors (family and friends) for helping me make this a fun and useful resource for home cooks who want to feed their families well. I hope you enjoy it. Here's to eating well!Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com2tag:blogger.com,1999:blog-6866038086911717770.post-21778360893883781832008-03-22T18:05:00.005-04:002008-03-22T18:29:04.331-04:00Trader Joe's Applewood Smoked Ham<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv63hy2vpWHa-WsiQROEvVc2y6F9AH_J4xAt8ir1JiYEwhCGkX0fuR-1M6474rx7OqQsJXBEC46h2F3M6PqqvL00jlSGZMHsM9E37qmjnsryhE3cW4Pi38ZGcDfIn35JCZC0WRDLgqgNA/s1600-h/DSC_0202.JPG"><img id="BLOGGER_PHOTO_ID_5180696107790022626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv63hy2vpWHa-WsiQROEvVc2y6F9AH_J4xAt8ir1JiYEwhCGkX0fuR-1M6474rx7OqQsJXBEC46h2F3M6PqqvL00jlSGZMHsM9E37qmjnsryhE3cW4Pi38ZGcDfIn35JCZC0WRDLgqgNA/s200/DSC_0202.JPG" border="0" /></a><br /><div>I like this petite smoked ham from Trader Joe's because it is not only delicious but is also sustainably raised and has no nitrities or nitrates added. Follow the package directions by adding water to a pan, placing the ham in it and covering with foil before reheating in the oven. I like to put a cross hatch pattern on the ham with a knife and stud it with cloves. It adds visual appeal and flavor. I served this with two super simple sauces that passed muster with the kids, maple mustard and ginger apple butter. Here are the ratios for the sauces:</div><br /><div></div><br /><div><strong>Maple Mustard Sauce</strong> (double it if you are serving more than 4 people</div><ul><li>2 tablespoons Trader Joe's Dijon mustard</li><br /><li>1 tablespoon Trader Joe's grade B maple syrup</li></ul><p><strong>Gingered Apple Butter</strong> (double if you are serving more than 4 people)</p><ul><li>2 tablespoons Trader Joe's apple butter</li><br /><li>1/4 teaspoon Trader Joe's ginger spread</li></ul><p>Enjoy!</p>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-56257797916875014032008-03-19T15:14:00.004-04:002008-03-19T15:29:55.935-04:00The Easiest Egg Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WvtU1CMllPKMvonIdbGUlc8_Q3k9u_LTdYBJxNWKWFDrzMkm5nfgWzPP57RTlLlxw3GM8EzBpTERqganvkK6nByi2xrZp12v5IqfCcX75qermj1F6Q1JDZjxyCwm9mFg77SR4ShWeIIt/s1600-h/DSC_0186.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WvtU1CMllPKMvonIdbGUlc8_Q3k9u_LTdYBJxNWKWFDrzMkm5nfgWzPP57RTlLlxw3GM8EzBpTERqganvkK6nByi2xrZp12v5IqfCcX75qermj1F6Q1JDZjxyCwm9mFg77SR4ShWeIIt/s200/DSC_0186.JPG" alt="" id="BLOGGER_PHOTO_ID_5179534151632730066" border="0" /></a><span style="font-size:100%;">I’m not a huge egg salad fan but the bag of cage free hard-cooked peeled eggs at Trader Joe’s really got me thinking, and then experimenting. Most of the trickiest work is done for you if buy the pre-cooked eggs – you’re not fighting with shells or looking at green-hued yolks, just the flawless beauties that these eggs are. I recommend cubing these eggs rather than mashing them.</span> <p class="MsoNormal" style="margin-left: 0.25in;"> </p> <p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-size:100%;"><b style="">Kid Tested! Serves 2<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-size:100%;"><b style="">Ingredients:<o:p></o:p></b></span></p> <ul><li><span style="font-size:100%;">4 eggs from a bag of Trader Joe’s cage free hard-cooked peeled eggs</span></li><li><span style="font-size:100%;">2 tablespoons Nayonnaise or Trader Joe’s mayonnaise</span></li><li><span style="font-size:100%;">½ teaspoon Trader Joe’s Dijon mustard</span></li><li><span style="font-size:100%;">¼ teaspoon kosher salt</span></li><li><span style="font-size:100%;">Freshly ground pepper (optional)</span></li><li><span style="font-size:100%;">I head Trader Joe’s Bibb lettuce, washed, dried, and large ribs removed</span></li><li><span style="font-size:100%;">4 slices Trader Joe’s whole wheat bread, toasted</span></li></ul> <p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-size:100%;"><b style="">Preparation:<o:p></o:p></b></span></p> <ol><li><span style="font-size:100%;">Cube eggs by slicing each egg in four lengthwise, laying flat on cutting board and slicing again lengthwise into 3 strips, then rotate knife 90 degrees and cut to form cubes. Place mayonnaise, mustard, salt and pepper in small bowl and mix with a spoon until well combined. Add eggs and stir gently to coat.</span></li><li><span style="font-size:100%;">Assemble sandwiches by spooning ½ egg salad mixture onto a slice of bread, topping with 3 or 4 lettuce leaves, and another slice of bread. Cut in half and pack with a pickle.</span></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com2tag:blogger.com,1999:blog-6866038086911717770.post-86520772612097768262008-03-18T11:15:00.006-04:002008-03-21T21:54:29.944-04:00How to Make a Wrap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDB1oTSP3zSXCU7hVUALLqAXLnHRUyn6MnOaT2fwBw0iCNMueKOaopH6KP4cR5JhWPokZ8MqPeaFUKPNpL05CjpnSNHFtoP738t2stGYr5RW8c_5dkMWLES_zDH-AxsJDWVnGTXXdJZew/s1600-h/DSC_0165.JPG"><img id="BLOGGER_PHOTO_ID_5179103708471455986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDB1oTSP3zSXCU7hVUALLqAXLnHRUyn6MnOaT2fwBw0iCNMueKOaopH6KP4cR5JhWPokZ8MqPeaFUKPNpL05CjpnSNHFtoP738t2stGYr5RW8c_5dkMWLES_zDH-AxsJDWVnGTXXdJZew/s200/DSC_0165.JPG" border="0" /></a><br /><span style="font-size:100%;"><b>How to Make a Wrap<?xml:namespace prefix = o /><o:p></o:p></b></span> <p class="MsoNormal" style="MARGIN-LEFT: 0.25in"><span style="font-size:100%;">I have been making wraps for my son’s lunch box for years and they are easy, delicious and nutritious. There is really no limit to the variety of cheeses, meats, vegetables and spreads that you can put into a wrap, but there are some basic wrap rules to follow. </span></p><ul><li><span style="font-size:100%;"><span style="font-family:Symbol;"><span style="font-size:+0;"><span style="font-family:';font-size:7;"></span></span></span>Choose a pliable tortilla or other flat bread as the canvas. </span></li><li><span style="font-size:100%;"><span style="font-family:Symbol;"><span style="font-size:+0;"><span style="font-family:';font-size:7;"></span></span></span>Spread “glue” on the canvas in the form of mustard, mayonnaise, hummus or any type of spread.</span></li><li><span style="font-size:100%;"><span style="font-family:Symbol;"><span style="font-size:+0;"><span style="font-family:';font-size:7;"></span></span></span>Layer on the ingredients starting with the hardest to control, like shredded cheese.</span></li><li><span style="font-size:100%;"><span style="font-family:Symbol;"><span style="font-size:+0;"><span style="font-family:';font-size:7;"></span></span></span>Avoid wet or soggy ingredients.</span></li><li><span style="font-size:100%;">Don't overfill.</span></li><li><span style="font-size:100%;"><span style="font-family:Symbol;"><span style="font-size:+0;"><span style="font-family:';font-size:7;"></span></span></span>Roll tightly and firmly and cut into two or more pieces on the diagonal.</span></li></ul><span style="font-size:100%;"><b>Monday Morning Wrap<o:p></o:p></b></span><br /><span style="font-size:100%;">A very basic but satisfying wrap for easing back into the school/work week.<br /><br /></span><span style="font-size:100%;"><b>Ingredients:<br /></b></span><ul><li>Trader Joe’s whole wheat tortillas</li><li>Nayonnaise or Trader Joe’s mayonnaise (mix in some mustard if you child likes it)</li><li>Trader Joe’s shredded three cheese blend</li><li>Applegate Farms sliced herb turkey breast (no antibiotics or nitrities from Trader Joe’s)</li><li>Trader Joe’s organic salad mix</li></ul><span style="font-size:100%;"><b>Assembly:<o:p></o:p></b></span> <p class="MsoNormal"><span style="font-size:100%;">Please tortilla on cutting board and spread a thin layer of Nayonnaise/mayo/mustard on entire surface. Sprinkle a handful of cheese across 2/3 of the surface, leaving last third empty. Layer on two slices of turkey breast on the third closest to you, then pile on a heaping handful of salad greens on top of the turkey and begin to roll the sandwich up using both hands and making sure to roll it tightly and tuck any stray ingredients back in. Cut on the diagonal and store for lunch.</span></p>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com2tag:blogger.com,1999:blog-6866038086911717770.post-20543593504604512502008-03-16T21:31:00.004-04:002008-03-16T21:52:58.212-04:00French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYIz8ThYwiXcuY1np0ZE5FJ9K98zxN2AJDGYipFkJRrR4ve7WmemEhgaPSLy4aOKBTS4bjnvmip7cmgpNINV16KtAs8Mw38NK15NymnEku-VGCDxbjAhZEkzDK82d5Svn6_lrv2cWnrI3/s1600-h/DSC_0143.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkYIz8ThYwiXcuY1np0ZE5FJ9K98zxN2AJDGYipFkJRrR4ve7WmemEhgaPSLy4aOKBTS4bjnvmip7cmgpNINV16KtAs8Mw38NK15NymnEku-VGCDxbjAhZEkzDK82d5Svn6_lrv2cWnrI3/s200/DSC_0143.JPG" alt="" id="BLOGGER_PHOTO_ID_5178521611553829074" border="0" /></a><br />I've been buying a lot more bread lately because whole grain and multi grain options now abound. That leaves me with the question of what to do with leftover bread and I usually solve the problem by making French toast. If you like soaking your bread in the egg and milk mixture rather than giving it a quick dip, make sure you use day old fresh baked bread so it doesn't fall apart.<br /><br />There are so many variations of French toast so I humbly offer you one. I find that this ratio of milk to eggs (1 egg to 1/4 cup milk) works well if you want to soak the bread. Too much egg to milk makes it harder for the bread to absorb the mixture.<br /><br /><span style="font-weight: bold;">Makes 4-6 servings, or 6 loaf slices</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><ul><li>leftover or day old multi grain bread that's not too dense (baguette or loaf)</li><li>4 eggs or two eggs and 6 tablespoons liquid egg whites</li><li>1 cup milk</li><li>1 teaspoon vanilla</li><li>1/4 teaspoon cinnamon</li><li>pinch salt</li><li>Trader Joe's grade B maple syrup</li><li>1 bag Trader Joe's frozen blueberries or strawberries (double if you like a lot of fruit)<br /></li><li>Confectioner's sugar<br /></li></ul><span style="font-weight: bold;">Preparation:<br /></span><ol><li>Place frozen fruit in a small saucepan over medium heat and cover. Stir occasionally to defrost while making French toast. Remove from heat when defrosted. If you overcook the fruit, it will turn to mush.</li><li>Slice bread about 1/2 inch thick and set aside. Preheat griddle or cast iron skillet over medium.<br /></li><li>Beat together egg, milk, vanilla, cinnamon and salt. Soak slices of bread in mixture until saturated. Do not over soak or they will crumble.<br /></li><li>Spray griddle or skillet with cooking spray and add prepared slices of bread. Cook until golden on both sides and cooked through, about 10 min. Serve with syrup, fruit and a dusting of confectioner's sugar.<br /></li></ol>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0tag:blogger.com,1999:blog-6866038086911717770.post-76528155106228113352008-03-12T21:12:00.007-04:002008-03-21T21:55:27.113-04:00Organic Spring Greens With Clementines, Candied Walnuts and Dried Cranberries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOwNcK6RKi8R3Ng9kl0JL7KCqF0z0FWAY3ZJvBMw1O1qyUn4ILiDpWViDbNXYVdVdJVtMQUGQWFp-xm-WhQY5TEfUertQwt03_In_tNRi-XLT3-VrZU52_6apv9zlvDkWdxOT8HrlpLIz/s1600-h/DSC_9965.JPG"><img id="BLOGGER_PHOTO_ID_5177037739007766722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOwNcK6RKi8R3Ng9kl0JL7KCqF0z0FWAY3ZJvBMw1O1qyUn4ILiDpWViDbNXYVdVdJVtMQUGQWFp-xm-WhQY5TEfUertQwt03_In_tNRi-XLT3-VrZU52_6apv9zlvDkWdxOT8HrlpLIz/s200/DSC_9965.JPG" border="0" /></a><br /><p class="MsoNormal"><v:stroke joinstyle="miter"><v:f eqn="if lineDrawn pixelLineWidth 0"><v:f eqn="sum @0 1 0"><v:f eqn="sum 0 0 @1"><v:f eqn="prod @2 1 2"><v:f eqn="prod @3 21600 pixelWidth"><v:f eqn="prod @3 21600 pixelHeight"><v:f eqn="sum @0 0 1"><v:f eqn="prod @6 1 2"><v:f eqn="prod @7 21600 pixelWidth"><v:f eqn="sum @8 21600 0"><v:f eqn="prod @7 21600 pixelHeight"><v:f eqn="sum @10 21600 0"><v:path connecttype="rect" gradientshapeok="t" extrusionok="f"><o:lock aspectratio="t" ext="edit"><v:imagedata title="DSC_9965" cropleft="4048f" src="file:///C:\DOCUME~1\Analiese\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"><w:wrap type="tight"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Clementines are still in season and I love eating them out of hand or putting them in a salad. The combination of fruit and nuts in salads works really well and even kids like it. When Clementines are not in season, I supreme oranges and use them. What does supreme mean? It means removing all the membrane and pith from an orange so all you have is pure fruit that shines. <a href="http://www.youtube.com/watch?v=AjOEGQ18F-A">Here's an excellent youtube video that teaches you how to supreme an orange</a>.</span></p></w:wrap></v:imagedata></o:lock></v:path></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:stroke><p class="MsoNormal"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Now, back to the salad. When you’re in a big hurry and are willing to spend a little more for the convenience, substitute Trader’s Joe’s pomegranate seeds for the fresh fruit. They are packaged fresh in the lettuce greens section of the refrigerator case. They also add a bit more crunch to the salad and are beautiful to look at. I had this salad for lunch yesterday with some pita bread and it really hit the spot.</span></p><p class="MsoNormal"></p><p class="MsoNormal"><span style="font-size:100%;"><b><span style="LINE-HEIGHT: 115%">Serves 4-6 as an appetizer, 4 as a light lunch<?xml:namespace prefix = o /><o:p></o:p></span></b></span></p><p class="MsoNormal"><span style="font-size:100%;"><b><span style="LINE-HEIGHT: 115%">Ingredients:<o:p></o:p></span></b></span></p><ul style="MARGIN-TOP: 0in" type="disc"><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >1 bag Trader Joe’s Organics Baby Spring Mix<o:p></o:p></span></li><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >1 bag Trader Joe’s Organic Dried Cranberries<o:p></o:p></span></li><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >1 package Trader Joe’s Candied Walnuts<o:p></o:p></span></li><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >1 bag Trader Joe’s Premium Clementines<o:p></o:p></span></li><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Dressing of your choice<o:p></o:p></span></li><li class="MsoNormal" style="MARGIN-BOTTOM: 0pt"><span style="LINE-HEIGHT: 115%;font-size:100%;" >1 multi grain baguette<o:p></o:p></span></li></ul><p class="MsoNormal"><span style="font-size:100%;"><b><span style="LINE-HEIGHT: 115%">Preparation:<o:p></o:p></span></b></span></p><ol style="MARGIN-TOP: 0in" type="1"><li class="MsoNormal"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Arrange salad plates and divide salad mix evenly on plates, keeping it narrow and high rather than shallow and wide. Avoid dressing the salad until the last minute.<o:p></o:p></span></li><li class="MsoNormal"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Wash and dry one Clementine per plate. Peel and section, removing any membrane, and arrange on top of salad greens.<o:p></o:p></span></li><li class="MsoNormal"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Sprinkle each salad with 1 heaping tablespoon each candied walnuts and dried cranberries.<o:p></o:p></span></li><li class="MsoNormal"><span style="LINE-HEIGHT: 115%;font-size:100%;" >Serve with dressing of your choice and a loaf of Trader Joe’s multi grain baguette or other fresh baked bread.<o:p></o:p></span></li></ol><p class="MsoNormal"><br /><span style="LINE-HEIGHT: 115%;font-size:12;" ><o:p></o:p></span></p><br /><?xml:namespace prefix = v /><v:stroke joinstyle="miter"><v:f eqn="if lineDrawn pixelLineWidth 0"><v:f eqn="sum @0 1 0"><v:f eqn="sum 0 0 @1"><v:f eqn="prod @2 1 2"><v:f eqn="prod @3 21600 pixelWidth"><v:f eqn="prod @3 21600 pixelHeight"><v:f eqn="sum @0 0 1"><v:f eqn="prod @6 1 2"><v:f eqn="prod @7 21600 pixelWidth"><v:f eqn="sum @8 21600 0"><v:f eqn="prod @7 21600 pixelHeight"><v:f eqn="sum @10 21600 0"><v:path connecttype="rect" gradientshapeok="t" extrusionok="f"><o:lock aspectratio="t" ext="edit"><v:imagedata title="DSC_9965" cropleft="4048f" src="file:///C:\DOCUME~1\Analiese\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"><?xml:namespace prefix = w /><w:wrap type="tight"></w:wrap></v:imagedata></o:lock></v:path></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:stroke>Analiesehttp://www.blogger.com/profile/17231061275174457371noreply@blogger.com0