Warm Curried Chicken Salad

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.

Serves 6-8

Preparation time: 15 minutes

Ingredients:

• 1 bag Trader Joe’s Curry Chicken Tenders
• 6 tablespoons Trader Joe’s Mango Ginger Chutney
• 1/3 cup Trader Joe’s low-fat mayonnaise
• ¼ teaspoon coarse salt
• 1 bag Trader Joe’s Whole Wheat Pita Pocket Bread or Whole Wheat Bread
• 1 bag Trader Joe’s Organics Baby Spring Mix (bagged salad)

Preparation:

1. 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.
2. Meanwhile make the dressing by stirring together mayonnaise, chutney and salt in medium bowl.
3. 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.
4. Place a handful of salad mix into pita pocket and then spoon in warm chicken salad to fill. Serve immediately.

The Fastest Quesadilla North of the Border

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!

Ingredients:

• 1 package whole wheat tortillas (Trader Joe's brand shown)
  
• 1 bag no rBST (Recombinant Bovine Somatotropin aka growth hormone) shredded Lite Mexican Blend cheese (Trader Joe's)
• 1 package Trader Joe's Organic broccoli slaw.
  

Preparation Per 2 Servings:

1. Preheat cast iron or other 10" heavy bottomed skillet over medium heat.
2. 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.
3. 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.
   
4. Remove from heat and place on cutting board. Allow to cool for at least 30 seconds and then slice into wedges.
5. Serve with Trader Joe's guacamole or avocados cut in wedges.
   

Enjoy!

Insalata Caprese

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!

Ingredients:

• Mozzarella di Bufala (Buffalo's milk mozzarella cheese available at Trader Joe's)
• 2 large ripe tomatoes
• 20 fresh basil leaves
• 1 multigrain baguette
• coarse salt and freshly ground pepper
• extra virgin olive oil

Preparation:

1. 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.
2. 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.

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).

Ojai Pixie Tangerines

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!

More about the Ojai Pixie Tangerine
Here's a great site to visit to learn all about the Ojai Pixie. 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.

Joann's 60 Second Salad

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.
Ingredients:

• 1 can Trader Joe's organic black beans
• 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)
• 1 container Trader Joe's fresh mild salsa (in refrigerated section)
• Salt (optional)
• Vinegar (optional)

Preparation:

1. 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.
   
2. 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.

Variation: 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.

Fit and Fresh Products Are BPA Free

I 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 using this link. The price is the same whether you go through me or not. I consider it my screening fee!

When 7 Is an Unlucky Number

Please, 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 some concern about the potential negative health effects of BPA and has opened it up to public comment.

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 Nutrition Action Healthletter'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.

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! Check out my Amazon store for some great choices. 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.

Nearly Instant French Lentil Soup

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 Trader Joe's Recipe Showdown today. Wish me luck.

Wet April days beg for a bowl of hot soup. Here's an easy and delicious one. Enjoy!

Prep time: 2 minutes

Cooking time: 15 minutes

Yield: 4 cups

Serves: 4

Ingredients:

• 2 teaspoons extra virgin olive oil
• ½ container Trader Joe’s Mirepoix (celery, carrots and onions)
• 1 package Trader Joe’s Steamed Lentils
• ¼ tsp. Trader Joe’s French thyme (dried)
• 3 cups Trader Joe’s Organic Low Sodium Chicken Broth
• ½ tsp. kosher salt
• Freshly ground pepper to taste

Preparation:

1. Pour container of mirepoix into a medium prep bowl and mix well. Return half to original container and refrigerate.
2. Cut open the bag of lentils with a pair of kitchen scissors.
3. Shake container of broth and measure out 3 cups. Refrigerate unused broth.
4. Measure out thyme and salt.

Cooking:

1. 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.
2. 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.
3. 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.

Artichokes with Meyer Lemon and Garlic

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.

Ingredients:

• 4 large artichokes or 8 baby artichokes
• 2 cloves garlic, smashed lightly and peeled
• 1 regular or Meyer lemon, sliced thin
  
• 1 tablespoon extra virgin olive oil
• 2 pinches salt

Preparation:

1. 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.
2. 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.
3. 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.
4. 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!
   

Lacinato Kale Sprouts

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.

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.

If you need a little encouragement to start your own vegetable garden, take a look at Out of the Yard and Onto the Fork, a NYT article about growing your own kitchen garden. It lists www.kitchengardeners.org as a good educational resource. Happy planting (and eating.)

LiveSTRONG With a Taste of Yellow

Today I entered my egg salad recipe into the LiveSTRONG With a Taste of Yellow event being held on http://winosandfoodies.typepad.com/my_weblog/2008/02/post.html.
The food and wine blogging community shows their support for this cancer awareness event by preparing and submitting recipes and pictures for yellow food. Check out the event online in honor of yourself or someone you know whose life has been affected by cancer.

Orange Muscat Champagne Vinaigrette

The 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.

1 tablespoon minced shallot
2 tablespoons Trader Joe's Orange Muscat Champagne Vinegar
6 tablespoons extra virgin olive oil
pinch each salt and pepper, or more to taste

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.

Marth Stewart's One Bowl Chocolate Cake

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.

Martha Stewart published two versions of this recipe, one yielding more cake than the other. Both are generous recipes and the larger one makes 3 layers! 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 the larger recipe and use it to fill two cake pans and 12 cupcake tins. She also published an online recipe for cupcakes only.

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.

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.

Chocolate Ganache (Frosting)
from Andrew MacLauchlan's New Classic Desserts cookbook (I trained under Andrew at the Coyote Cafe when he was the pastry chef. His creations are to die for!)

• 8 oz. bittersweet chocolate (I like Trader Joe's S. American bars like Ocumare)
• 1/4 cup boiling water

Preparation:

1. 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.
2. 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.)
   
3. 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.

Happy Birthday!

Pork Chops with Black Mission Figs & Pomegranate Sauce

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.

Serves 4

Ingredients:

• 2 shallots
• 8 Trader Joe's dried Black Mission Figs
• 4 Trader Joe's pork chops
  
• 1 cup Trader Joe's chicken broth or stock
• 2 tablespoons Trader Joe's pomegranate glaze (optional)
  

Preparation:

1. Peel and finely chop shallots, set aside. Remove stems from figs and chop into small pieces, set aside.
   
2. 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.
3. 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!
   

Stir Fried Tofu and Baby Bok Choy with Trader Ming's General Tsao Stir Fry Sauce

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.

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!

Serves 4-6
Ingredients:

• 1 package Trader Joe's tofu
• 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
• 2 teaspoons canola oil
  
• Trader Ming's General Tsao Stir Fry Sauce

Preparation:

1. 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.
2. 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.
3. 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.
   

Soy Ginger Chicken Breasts with Korean Spinach Salad and Basmati Rice

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 shigumchinamul. 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.

Ingredients for Soy Ginger Chicken:

• 4 Trader Joe's all natural or organic chicken breasts
• Trader Joe's Trader Ming's marinade

Ingredients for Rice:

• Trader Joe's brown Basmati rice

Ingredients for Spinach Salad:

• 2 bags Trader Joe's fresh organic baby spinach
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds, toasted and lightly crushed

Preparation:

1. 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.
2. 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!
3. 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.
4. 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!

Turkey BLT

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.

Ingredients:

• Trader Joe's whole wheat bread, toasted or fresh whole grain bread sliced and toasted
• Trader Joe's uncooked turkey bacon
• Trader Joe's fresh plum tomatoes or other variety
  
• Trader Joe's Boston lettuce
  
• Mayonnaise or nayonnaise
• salt and pepper
  

Preparation per Sandwich:

1. 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.
2. Clean and slice one tomato per sandwich. Clean and dry lettuce and remove any tough veins.
   
3. 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.
   

Ants Inside a Log

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!

Ingredients:

• Trader Joe's cinnamon grahams
• Trader Joe's no rBST light cream cheese
• Trader Joe's organic Thompson seedless raisins

Preparation per snack:
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.

Cappellini Pesto

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.

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.)

Makes enough for 3/4 pound pasta.

Ingredients for Pesto:

• 2 packages Trader Joe's basil (2 cups packed)
• 3 cloves garlic
• 1/4 cup Trader Joe's toasted pine nuts
• 1/2 cup Trader Joe's extra virgin olive oil
• 1/2 teaspoon salt
  
• 1/4 cup grated Trader Joe's Parmigiano-Reggiano cheese

Preparation:

1. 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.
2. 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.
   

Get Your Free e-Cookbook

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. Feed Them Well, Everyday Healthy Cooking Featuring Trader Joe's Products 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!

Trader Joe's Applewood Smoked Ham

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:

Maple Mustard Sauce (double it if you are serving more than 4 people

• 2 tablespoons Trader Joe's Dijon mustard


• 1 tablespoon Trader Joe's grade B maple syrup

Gingered Apple Butter (double if you are serving more than 4 people)

• 2 tablespoons Trader Joe's apple butter


• 1/4 teaspoon Trader Joe's ginger spread

Enjoy!

The Easiest Egg Salad

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.

Kid Tested! Serves 2

Ingredients:

• 4 eggs from a bag of Trader Joe’s cage free hard-cooked peeled eggs
• 2 tablespoons Nayonnaise or Trader Joe’s mayonnaise
• ½ teaspoon Trader Joe’s Dijon mustard
• ¼ teaspoon kosher salt
• Freshly ground pepper (optional)
• I head Trader Joe’s Bibb lettuce, washed, dried, and large ribs removed
• 4 slices Trader Joe’s whole wheat bread, toasted

Preparation:

1. 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.
2. 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.

How to Make a Wrap

How to Make a Wrap

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.

• Choose a pliable tortilla or other flat bread as the canvas.
• Spread “glue” on the canvas in the form of mustard, mayonnaise, hummus or any type of spread.
• Layer on the ingredients starting with the hardest to control, like shredded cheese.
• Avoid wet or soggy ingredients.
• Don't overfill.
• Roll tightly and firmly and cut into two or more pieces on the diagonal.

Monday Morning Wrap
A very basic but satisfying wrap for easing back into the school/work week.

Ingredients:

• Trader Joe’s whole wheat tortillas
• Nayonnaise or Trader Joe’s mayonnaise (mix in some mustard if you child likes it)
• Trader Joe’s shredded three cheese blend
• Applegate Farms sliced herb turkey breast (no antibiotics or nitrities from Trader Joe’s)
• Trader Joe’s organic salad mix

Assembly:

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.

French Toast

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.

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.

Makes 4-6 servings, or 6 loaf slices

Ingredients:

• leftover or day old multi grain bread that's not too dense (baguette or loaf)
• 4 eggs or two eggs and 6 tablespoons liquid egg whites
• 1 cup milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• pinch salt
• Trader Joe's grade B maple syrup
• 1 bag Trader Joe's frozen blueberries or strawberries (double if you like a lot of fruit)
  
• Confectioner's sugar
  

Preparation:

1. 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.
2. Slice bread about 1/2 inch thick and set aside. Preheat griddle or cast iron skillet over medium.
   
3. Beat together egg, milk, vanilla, cinnamon and salt. Soak slices of bread in mixture until saturated. Do not over soak or they will crumble.
   
4. 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.
   

Organic Spring Greens With Clementines, Candied Walnuts and Dried Cranberries

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. Here's an excellent youtube video that teaches you how to supreme an orange.

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.

Serves 4-6 as an appetizer, 4 as a light lunch

Ingredients:

• 1 bag Trader Joe’s Organics Baby Spring Mix
• 1 bag Trader Joe’s Organic Dried Cranberries
• 1 package Trader Joe’s Candied Walnuts
• 1 bag Trader Joe’s Premium Clementines
• Dressing of your choice
• 1 multi grain baguette

Preparation:

1. 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.
2. Wash and dry one Clementine per plate. Peel and section, removing any membrane, and arrange on top of salad greens.
3. Sprinkle each salad with 1 heaping tablespoon each candied walnuts and dried cranberries.
4. Serve with dressing of your choice and a loaf of Trader Joe’s multi grain baguette or other fresh baked bread.

Pasta With Escarole & Beans

This is just about one of the fastest, healthiest, and cheapest dinners one can prepare for a casual family dinner. It's super fast if you make the beans ahead or buy canned. Please don't cringe at the anchovies, unless you're a vegetarian and want to omit them. I grew up eating them at home and have learned to use them as a seasoning ingredient in many dishes where they go undetected. The flavor of the anchovies blends with all the other ingredients to achieve an added level of richness. Yes, this is a rich tasting dish. Try it and let me know what you think. Resist the temptation to use more pasta; you will overwhelm the greens and beans and the dish will be too dry.

Serves 4-6
Ingredients:

• 2-3 tablespoons extra virgin olive oil
• 3 cloves garlic, peeled and sliced thin
• 4 anchovy fillets (optional)
  
• 1 teaspoon red pepper flakes
• 2 heads escarole
• 2 cups cooked cannelini or other white beans
• 3 cups vegetable or chicken stock
• 3/4 teaspoon kosher salt or sea salt or to taste
  
• 1/2 pound pasta,preferably whole grain penne, rigatoni or fusilli
  
• Parmigiano-Reggiano cheese, grated
  

Preparation:

1. Remove tough outer leaves and any damaged leaves from escarole head and discard. Lay escarole on cutting board and cut leaves crosswise into 2 inch wide strips. Rinse in several changes of water until dirt free. Set aside. Set pasta water to boil.
2. Place a large, deep casserole over medium heat and add olive oil. When oil begins to shimmer add garlic, cook for one minute, then add pepper flakes and anchovies. Stir with a wooden spoon, mashing up the anchovies as they begin to cook. When garlic is golden, add escarole, beans stock and salt and turn heat to high. Stir and cover until it comes to a boil. Lower heat to a simmer and cook, stirring occasionally, until escarole is cooked through, about 12-15 minutes.
3. Meanwhile, cook pasta according to box directions. Drain, reserving 1 cup cooking liquid in case pasta is too dry. Add pasta to escarole mixture and stir to combine. If dish it too dry, add pasta cooking liquid in small amounts until desired consistency is reached. It should be neither too dry nor too soupy. Taste and adjust seasoning.
   
4. Serve with a liberal sprinkling of grated Parmigiano-Reggiano.
   

George's Bank Scallops Sauteed with Garlic and White Wine

Looking for a super-fast yet elegant and delicious dinner? These scallops are delicate and satifsying. I normally do not use frozen seafood, except shrimp, but have found a few products at Trader Joe's that actually have the taste and texture of fresh. Their frozen New England sea scallops were touted as George's Bank scallops in their flyer and I believe they are. Defrost them overnight in the refrigerator for best results and cook them with a little olive oil, garlic and white wine. I served them with Trader Joe's fresh green beans with a little olive oil, lemon juice, salt and pepper. We used some of their 7 grain bread to mop up the luscious white wine sauce. Serve with the same wine. I recommend a crisp white wine like Sauvignon Blanc and many can be had for under $10, especially those from New Zealand. I used a Domaine du Salvard 2005 Cheverny from the Loire Valley in France, about $12 and well worth it.

Serves 4:

Ingredients:

• 1 bag frozen Trader Joe's New England Scallops, defrosted
• 1 clove garlic, finely minced
• 1 cup good white wine, such a Sauvignon Blanc, Semillon or no/low oaked Chardonnay
• extra virgin olive oil
• Trader Joe's sea salt
• pepper
  

Preparation:

1. Defrost scallops overnight in the refrigerator. I always place inside a ziploc bag just in case.
2. Remove defrosted scallops from bag and blot dry on paper towel lined cutting board. Sprinkle with sea salt and pepper on one side only.
3. Preheat a 12 inch skillet, preferably cast iron, over medium-high heat. Chop garlic and set aside.
4. Add about 2 tsp. olive oil to skillet and tip to distribute oil evenly along bottom. Using tongs, place scallops one by one into pan, seasoned side down, without crowding them. If you crowd them, they will steam instead of saute and not get a golden color and crunchy texture. When they are golden on one side, after about 2-3 minutes, flip them over and add the garlic. Cook until golden on the second side, another 2-3 minutes. Do not overcook!
5. Remove cooked scallops from skillet and place in a serving bowl; cover to keep warm. Immediately add wine to skillet, turn heat to high, and stir to deglaze pan (incorporate browned bits).
6. Reduce wine to almost 1/3, then pour over scallops and serve. Bon appetit!
   

Sweet Potato Frites

The latest Trader Joe's flyer had a few new interesting products in it that I decided to try out. The first one is sweet potato fries found in the freezer case. They are not the same ones they had before. I remember they were quite tasty but cooked up a bit mushy. Not the case here. These are real frites. They must have been blanched in hot oil to give them their beautiful crunchy texture, but the fat content on the label doesn't support that. Low fat, low GI (glycemic index) fries! They even passed the kid test with my extremely picky boys so I don't think I'm going out on a limb by saying that they are not only kid friendly but also kid safe! If you like spicy fries, sprinkle these with a little cayenne or black pepper and add a touch more sea or kosher salt because they're a bit bland for adults. They made a tasty and crunchy addition to sauteed organic spinach and sauteed chicken breasts seasoned with Penzey's fajita blend. My older son asked me to serve these from now on. Hmmm. I had been making mine from scratch, minus the blanching in hot oil.

Feeding the Whole Family

Feeding the Whole Family is a cookbook by Cynthia Lair that provides simple vegetarian recipes for families who want to eat a meal prepared with fresh, whole foods. I just love her Red Bean & Quinoa Chili recipe. What's quinoa you ask? I've been eating this ancient Incan grain, pronounced Keen-Wah, for many years because it's easy to cook, has a light texture and nutty taste, is an easy substitute for rice, and has the unique benefits of being a complete protein because it contains all eight essential amino acids. And it's high in iron and low carb to boot. It's a SuperGrain so eat up! Cook it in the rice cooker or on the stove top just like rice.

Cynthia Lair's Red Bean and Quinoa Chili (adapted)

The cinnamon in this dish gives it a natural sweetness that I love. Buy her cookbook and you won't be sorry.
Preparation time: 1 1/2 hours, 30 minutes if beans are pre-cooked.

Serves 6-8

Ingredients:

• 1 cup dried kidney beans, soaked overnight
• 1 teaspoon ground cumin seed
• 3 cups water
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 teaspoons kosher or sea salt
• 1 large green, red, yellow or orange bell pepper, chopped
• 2 cloves garlic, minced
• 1-2 teaspoons ground cumin seed
• 1 teaspoon dried oregano or 1/2 teaspoon Mexican oregano
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cayenne pepper
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn (I like Trader Joe's frozen roasted corn)
• 1-2 cups organic tomato sauce
• 1 cup water

Optional garnish
A few tablespoons of grated cheese

Preparation:

1. Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes). If you want to buy canned beans, use 3 cups' worth and rinse before using.
2. Heat oil in skilled on medium heat. Add onion, salt, garlic, pepper, and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beant to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.
   

Pasta With Spinach and Blue Cheese

I have been a big fan of Mark Bittman, aka The Minimalist, for a long time. This recipe dates back to 2003 and every time I make it I thank him. Everyone likes it and it seems like a treat because of the full-fat blue cheese. Here's my version with a link to his original on the New York Times site. Basically, I omit the butter, use half the amount of pasta and only use whole wheat pasta. Trader Joes has a really good assortment of very good blue cheeses - Roquefort, gorgonzola, and the one I used in this version, Blue Stilton from England made from no rBST cow's milk!

Preparation Time:30 minutes
Serves 4 as a light supper and 6-8 as an appetizer

Ingredients:

• 1/2 pound Trader Joe's Organic whole wheat spaghetti
• 2 6 oz. bags Trader Joe's Organic baby spinach
• 4 oz. Trader Joe's blue cheese, crumbled - Roquefort, gorgonzola, or other good blue
• salt and pepper to taste

Preparation:

1. Boil water in a pot large enough to hold pasta, add salt and pasta and cook according to package directions minus one minute.
2. Meanwhile, open bags of spinach and crumble cheese. Place a colander in the sink.
3. Add spinach to cooking pasta when timer goes off, stir and cook until bright green and wilted, about 30 seconds.
4. Drain pasta and spinach well in colander and return to pot. Immediately add cheese and stir to melt and combine. Taste and season with salt and pepper to taste. Serve immediately.
   

Sometime I Hate Being Right

Many years ago I decided that ground beef would never again touch my lips nor those of my kids. The only ground beef we eat is what I buy and grind myself. Today's news about the largest ground beef recall in US history is what I always feared. Now I look sane to all those who thought I was fringe. I wish I had been wrong.

First, I'd like to thank the Humane Society for bringing the reckless behavior of Westland/Hallmark Meat Company to light. Please take a minute to view their videos showing abuses at this and other slaughterhouses so you can understand how inhumane and dangerous they are. Warning, they are not for the faint of heart and you may never eat ground beef again.

Who suffers when meat unfit for human consumption enters the food supply? Not me and mine because of our house rules discussed above. And because I pack my son's lunch every day, he is not exposed to the cafeteria food that I would not eat myself. Guess what? After I read him the article in today's NYT, I asked him if he understood NOW, FINALLY why I don't let him eat school lunch. He gave me a resounding YES accompanied by a vigorous, affirmative shaking of the head. I 'll take that as a thank you and promise not to ask me for the umpteenth time when I'll let him eat school lunch.

Okay, who does suffer? Consumers who think ground beef is a nutritious, tasty and inexpensive source of protein, kids who eat school lunch, including those on free and reduced lunch, and anyone who eats in institutions which participate in federal nutrition programs (read the poor and elderly). That's a whole lot of people, including our precious children! I sit here now hoping that none of them gets mad cow disease from eating those downer cows. Every parent should be outraged and should be asking their food service directors what they are doing to ensure the safety of the foods to make up school lunch.

What's gone wrong? Not enough inspectors? Lax enforcement of Federal regulations within companies that process meat? Companies putting profits before the health of consumers? All of the above and much more.

How can this be fixed? I have a few ideas. Send me yours.

1. Get the government to recognize publicly that their system for ensuring the safety of our food supply is broken.
2. Arrange a panel of experts, without ties to meat packing companies, to come up with a better system, including one that gives the USDA the right to recall products it oversees.
   
3. Get the National School Lunch Program to raise the bar on quality and understand why whole foods are the way to go and why the commodities program is problematic.
   
4. End factory farming. Support sustainable agriculture and local food systems.

I'm disgusted and hope you are too. If you want to know whether or not the recalled beef made it to your kid's cafeteria, good luck. The USDA isn't telling because of their arcane rules. Give them a ring and a piece of your mind: 202-720-4623.

The Fracas Over Menu Labeling

I'm just appalled at the behavior of Dr. David B. Allison, the incoming president of the Obesity Society, a leading organization of obesity doctors and scientists. In a NYT article about New York City's new rules requiring chain restaurants to post calorie counts alongside menu items, he was quoted as saying that they could backfire and cause obese customers to actually eat more. What? Why would a doctor and figurehead for such a prominent organization make such a claim? Isn't he supposed to be part of the solution, not part of the problem? Um, money. Unfortunately, he is also a consultant to the New York Restaurant Association and was paid by them to write a 33-page affidavit detailing studies showing how, under certain circumstances, diners with information about the high calorie content of their food might actually eat more. The New York Restaurant Association is suing NYC to block the new rules.

Who supports calorie labeling on menus? The Obesity Society. What? Yes, the very organization that will soon have Dr. Allison as its president stated that "more information on the caloric content of restaurant servings, not less, is in the interest of consumers." I wonder if the board is rethinking his new position? Other supporters include the usual cast of characters that weigh in on topics like this: Public Citizen, the Center for Science in the Public Interest, the American Medical Association, the American Academy of Pediatrics, the American Diabetes Association, and the American Heart Association.

And what about the rest of the population that is simply calorie conscious? Don't we represent an important component if not the great preponderance of diners? Given the choice between a 700 calorie dinner menu item and a 1,300 calorie item, we can intelligently make a choice that suits our needs. We can also ask if something can be substituted or left out of the higher calorie item to lower the calorie count. I think the FDA calls that being an "informed consumer". We used that argument when we asked the head of food service to add calorie counts to the school lunch menu. No dice. I might have to move back to New York. On second thought, I'll just keep making my kid's lunch.

Shame on anyone who tries to inhibit the free flow of information necessary for consumers to make informed decisions about the food they eat!

Heart Shaped Fruit & Dark Chocolate Strawberries for Junior Valentines

Happy Valentine's Day everyone! I made these gorgeous and delicious strawberries dipped in chocolate for my third grader's class party today. Needless to say, they sold out! The kids even came back for seconds for the heart shaped cantaloupe and pineapple I made with cookie cutters.

For the strawberries, wash and dry them thoroughly. Do not use any that have soft spots. Break up a bitter or bittersweet bar of dark chocolate into a glass bowl and microwave for 20 seconds. Remove from microwave and stir. Keep microwaving and stirring until the chocolate is completely melted. The strawberries must be completely dry. Introducing a liquid into the chocolate can make it seize up and that is a really ugly thing and a waste of good chocolate. I like to user Trader Joe's South American unique origin chocolate for this. The Scharffenberger is great too but it's less viscous and therefore goes on a bit too thick.

Holding the strawberry by the hull, roll it three quarters of the way up in the chocolate. Allow excess to run off and then place on a parchment paper lined plate. Repeat with remaining strawberries, reheating the chocolate by microwaving for 5-7 seconds when it starts to cool and thicken too much to coat the strawberry properly. Let dry, cover with plastic wrap and refrigerate until ready to serve.

These have been a big hit a kids' birthday parties where the parents stay. It's nice to spoil parents too.

Real Mac 'n Cheese

A few weeks ago, I blogged about certain kids' cookbook authors who endorse hiding vegetables in food. Not a bad idea, but don't commit culinary atrocities. I think putting pureed chic peas in mac 'n cheese ruins it, sorry Missy! One of the loveliest things about mac 'n cheese is the silky texture of the cheese sauce. This recipe makes a luxurious one. Don't skimp on the hot sauce either, it really adds another dimension. Don't be afraid; this is not complicated. Get a good whisk ready! I like serving this with steamed broccoli florets; no more than 6 minutes please!

Get your kids to help you make this. Mine had fun weighing the cheese and grating the nutmeg. Of course, licking the pot is the most fun.

Real Mac 'n Cheese
(adapted from an ancient NYT recipe that I can't find online)
Time: 45 minutes
Servings: 12, feel free to halve the recipe

Ingredients:

• 2 cups diced onion
• 4 tablespoons unsalted butter
• 1/4 cup unbleached flour
• 1 quart low-fat milk
• 2 tablespoons Dijon mustard
• 24 ounces grated low-fat aged Cheddar cheese, or a mix of cheeses (I added local farmer's market cheese and it was excellent)
• 1/4 teaspoon ground nutmeg
• 1/2 to 1 teaspoon hot-pepper sauce
• 16 ounces whole wheat elbow macaroni, cavatelli, penne or rigatoni
• 4 tablespoons grated Parmigiano-Reggiano or Grana Padano

Preparation:

1. In a deep saucepan, cook onion in butter over low heat until onion is soft but not browned. Stir in flour. Remove pan from heat, slowly add milk while whisking. When thoroughly blended, return to medium heat and cook, stirring, until mixture begins to thicken. Remove from heat, and whisk in mustard and 20 ounces Cheddar cheese, salt, pepper, nutmeg and hot-pepper sauce. It will be lumpy at first, but have faith, it will come together.
   
2. Meanwhile, cook pasta according to "al dente" directions. Do not overcook! Drain, return to pot, add cheese sauce and stir until blended. Taste and adjust seasonings.
3. Spoon mixture into two 9-by-13-inch baking dishes. Top with remaining Cheddar cheese and the Parmigiano-Reggiano. Refrigerate until needed. To serve, allow dishes to return to room temperature, heat oven to 400 degrees, and bake about 20 minutes, until mixture is hot, bubbling and golden.
   

Soup for Lunar New Year

Dumpling soup is traditionally served on Lunar New Year in many Asian countries. It’s such an easy soup to make that I make it whenever it’s cold and I want a quick and yummy soup. Trader Joe’s Thai dumplings are particularly flavorful so I do not recommend substituting another type of dumpling unless you are ready to add much more seasoning to the soup.

Serves 4-6 people a dinner-sized portion

Ingredients:

• 2 containers Trader Joe’s Free Range Chicken Broth
• 2 bags Trader Joe’s Thai shrimp or vegetable dumplings (I like using one of each)
• 1 bag Trader Joe’s organic spinach
• 4 scallions, finely chopped
• 1 tablespoon toasted sesame seeds, crushed (optional)
• 3 cloves garlic, finely minced (optional)
• Trader Joe’s low-sodium soy sauce
• Trader Joe’s toasted Asian sesame oil

Preparation:

1. Empty broth into 4 quart pot, cover and bring to a boil.
2. Add dumplings all at once, cover and return to a boil. Remove lid and lower heat to medium to gently boil dumplings. Do not vigorously boil or they will fall apart. Cook 7-8 minutes only.
3. When dumplings are cooked, add bag of spinach, stir and cook about 1 minute just until spinach is wilted.
4. Ladle dumpling soup into bowls and top with a heaping teaspoon of scallion or combine the scallion, sesame seeds and garlic in a small bowl and pass around as a topping. Pass around small bowls of soy sauce and toasted sesame oil for each person to season their bowls as desired.

Hot Stuff

Let's play stump the chump. What the hottest chili pepper in the world? No, it's not the Habanero or Scotch Bonnet, it's called bhut jolokia and "has been eaten in northeast India for centuries" according to the The Wall Street Journal article last weekend entitled The World's Hottest Chili. It is basically unknown in the rest of the world, at least until now. In laboratory tests conducted by the Chile Pepper Institute of New Mexico State University, it measured in at over 1 million Scoville Heat Units. That's hot stuff!

Can we actually eat this and will it be coming to America? Yes, but not many people would be able to handle this kind of heat. It's already available online in powdered form at www.burnmegood.com. I know I'm going to have to try some just out of curiosity. A word of warning if you want to try it, wear rubber gloves and a mask and don't touch your eyes or nose.

Drinking Diet Soda Is A BAD IDEA

Anyone who drinks diet soda, even one can a day, should kick the habit pronto. The New York Times today reported the findings of a study conducted by professors of epidemiology at the University of Minnesota and guess what, they "found a correlation between drinking diet soda and metabolic syndrome. Surprisingly, the risk of developing metabolic syndrome was 34 percent higher among those who drank one can of diet soda a day compared with those who drank none."

This is shocking! There should be lots of fallout from this. If you don't know what metabolic syndrome is, here's a definition from wiki: Metabolic syndrome is a combination of medical disorders that increase the risk of developing cardiovascular disease and diabetes. It affects a large number of people, and prevalence increases with age.

Anyone who has kids in school knows we've just got to keep the soda out of our schools.

10 Minute Broccoli & Cheddar Soup

This simple and yummy vegetable soup can be made in 10 minutes. No kidding! Cook the broccoli in the store bought broth, puree it, add some yogurt and spices and top with good cheddar cheese. I urge you to get a hand-held immersion blender if you don't already have one because pureeing soup in the blender is absolutely dangerous, messy and now unnecessary thanks to these kitchen gadgets. I love my Braun. Amazon's got them on sale for about $30 so don't be cheap; be safe and quick. Oh yes, the kids absolutely love to use it. I let them stand on a chair next to the stove and puree while I keep one hand on them and the other on the blender with them. They actually squabble over who gets to use it!

This is not the super creamy, fat laden broccoli cheddar soup you get at most restaurants. It’s a much lighter and quicker version that uses bread as a thickener instead of roux (butter and flour). It uses low fat dairy instead of cream so your family’s hearts will thank you. If it seems strange to add yogurt to soup, take comfort knowing that the Turks have been eating yogurt-based soups for thousands of years. Indians use yogurt extensively in their cuisine and this combination of broccoli with garlic and cumin is common in western India.

My kids joke about this soup because I called it Emerald Soup for months to hide the fact that it had broccoli in it. Kids who won’t eat a vegetable off a plate somehow find vegetable soups palatable and even yummy!

Yield: 4 large servings or 8 appetizer-sized servings

Ingredients:

• 4 cups Trader Joe’s organic low sodium vegetable or chicken stock (1 container)
• 1-12 oz. bag Trader Joe’s organic broccoli florets or about 8 cups broccoli florets. You can also use cauliflower florets.
• 3 cloves garlic, smashed and peeled
• ½ teaspoon ground cumin seed
• 1 teaspoon kosher or sea salt
• 1 slice Trader Joe’s whole wheat bread, ripped into 4 pieces
• 2 cups Trader Joe’s low-fat or fat-free organic yogurt
• a few drops of hot pepper sauce, like Sriracha (optional)
• fresh ground pepper to taste
• ¼ cup Trader Joe’s shredded aged cheddar cheese (optional)

Preparation:

1. Heat stock in a medium saucepan until boiling. Add broccoli, garlic, cumin and salt, cover and lower to a simmer. Cook 6 minutes or until just tender. Don’t overcook or it won’t be a beautiful green color!
2. Add bread and puree in the saucepan using an immersion blender (preferred). Or remove from heat and transfer in batches to a blender to puree.
3. Return to saucepan (if using blender), add yogurt and puree or whisk to combine. Reheat and serve. (Yogurt curdles when boiled unless there’s some flour in the mixture!) Add salt, pepper and hot sauce to taste and serve hot.
4. Top with some shredded aged cheddar cheese and serve with bread.