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.