Your favorite recipes using Trader Joe's products
Just pulled out my trusty Cuban Mojito Chicken Chili recipe, which uses the Cuban Mojito simmer sauce from TJs, and was wondering what everyone else loves to cook with some of their unique ingredients. My two recent favorites are this recipe, and the suggestion from someone else on the board to warm the Ginger Puree and spoon it over goat cheese, which makes a fabulous and addictive cracker spread.
Cuban Mojito Chicken Chili
-2 boneless, skinless chicken breasts
-1 cup chopped onions
-1/2 cup chopped carrots
-1 can black beans, rinsed
-1 cup corn, frozen or good canned
-1 jar TJs Cuban Mojito sauce
-1 cup chicken broth
-1 cup grated cheddar
-Butterfly chicken breasts to make them thinner, then saute them in olive oil in soup pot over med-hi heat until cooked. Remove to bowl to cool. Add onions and carrots to pan and saute til softening. Add beans, broth, corn, Mojito sauce and bring to simmer. Shred chicken into pot. Simmer on low for an hour or so. Stir in grated cheese right before serving. Serve with rice or corn tortillas. Also awesome as a nacho topping.
Easy and healthy Italian sausage and peppers on rolls
Sautee 1 package of frozen fire roasted peppers and onions in a little olive oil. Brown sweet Italian chicken sausage. Serve sausages on whole wheat hotdog rolls topped with peppers and onions.
Roasted Garlic chicken sausage with brussels sprouts
Cut a package of garlic chicken sausage into slices and brown in a pan. Add sausage to baking dish with a package of brussels sprouts (cut in half or quarters if very large). Bake at 450 degrees until brussels sprouts are soft and browned. Serve with couscous.
Parmesan Crusted Chicken (or fish)
Thaw frozen chicken tenders (mild white fish like tialpia works well, too) and place in baking dish. Mix panko bread crumbs with grated Parmesan cheese. Spoon over chicken. Bake at 350 degrees until chicken is done. I usually serve with roasted Brussels sprouts and couscous.
Prosciutto mozzarella and roasted red peppers on a bagel.
Toast bagel or bagel slim (I like everything bagels). Top bottom half with sliced prosciutto, a few slices of the presliced mozzarella log and a couple spoonfuls of the sliced tricolor roasted red peppers (in a jar). Drizzle with EVOO and balsamic vinegar. Sprinkle with freshly ground sea salt. Top with other half of bagel and enjoy!
My friend makes a mean vegetarian/vegan sloppy joe with their vegan ground meat. :) I think it's a traditional type sloppy joe sauce (Ketchup, sugar, a little onion and green peppers, can't remember), simmer with the beef for a long time, slap it on a bun and enjoy! I'm sure you can find the original online somewhere.
Drat! I was there this morning after I hit the farmers market. I forgot olives. I really like the pimento olives but even better (to me, anyway), the jalapeno stuffed olives. What I truly appreciate is the olives are firm and flavorful.
My quick weeknight meal is a bag of frozen broccoli and one block of savory baked tofu. This combo yields two large entree portions. I splash on Sriracha and a few no salt cashews.
alka, we prefer "intense" ;)
after having lived in SoCal for more than a decade, people always still peg me as a NYer...in fact, a cashier at TJ's called me out the other day when she saw how quickly i bagged my groceries.
but back to the food...their almond meal is a terrific gluten-free alternative to bread crumbs for dredging, for topping casseroles or desserts, for binding meat loaf and crab or salmon cakes, or for pulling together a quickie crust for a pie, tart or cheesecake.
ghg, i meant to tell you that "bob's red mill" brand has a ton of gluten-free products -- which you probably already know. i chatted with a rep at a gourmet food show recently. there are tons of red mill products that i've never seen in the stores. and bob of the red mill is still alive, though he doesn't have the mill anymore (fire, if i recall).
of course, i've been buying their GF flours etc for years - i have the catalog and an account with them...but i appreciate that you thought of me :)
FWIW, i actually prefer the TJ's almond meal for topping & breading certain things because it's got more texture and includes the almond skins, whereas the BRM flour is from blanched almonds and has a finer, more uniform grind.
I like the frozen Buffalo chicken wings for quick meals when we get home late. I doctor up the wings because they seem to have no seasoning but hot sauce. I put lots of garlic on them and then bake as instructed.
Serve with low fat yoghurt mixed with garlic and blue cheese and a bit of s and p. Wonderful and quick. I sometimes mix low fat yog with a bit of sour cream to make it decadent.
Saw this post today and thought "man, I love TJs, so I should read this"-then realized it's a thread I started :). So sad the mojito sauce is no more-I really loved that recipe.
A friend of mine makes a lovely salmon spread using the smoked salmon, the orange champagne vinegar, caper, green onions. Great on their water crackers, which are far cheaper there than anywhere else I shop.
mahi mahi tacos - pre-marinated TJ's mahi mahi - saute, grill or bake. Top with a salsa made from finely chopped cukes, green onions, red peppers, jalepeno, garlic, mango, pineapple tossed with a little rice vinegar and fresh cilantro - use your imagination. Serve with warm flatbread, fresh spinach leaves and TJ's pre-cooked brown rice! Very easy weeknight meal!
Here's one of my favorites that I developed:
BREEZY/TRADER JOE’S BLACK PEPPER TOFU STIRFRY
Serves 2, with a small amount of yummy lunch leftovers
¼# ground turkey
1 block extra-firm tofu, cubed
Approx. ½-3/4 cup Trader Joe’s “Black Pepper Sauce”
¼ cup dry sherry
8 oz. fresh shitake mushrooms, stemmed & quartered
One stalk of bok choy – stem trimmed & sliced; leaf roughly chopped
Handful of fresh snow peas
3 cloves of garlic, peeled & chopped
Couple of handfuls of packaged “broccoli slaw” mix (a mixture of peeled & julienned broccoli stems, red cabbage, & carrots)
½ tablespoon cornstarch dissolved in 1 tablespoon of cold water
Peanut, canola, or vegetable oil for stirfrying
Jasmine rice for serving
Combine Trader Joe’s “Black Pepper Sauce” & dry sherry in a small bowl & set aside. Heat wok over high heat, add a couple of dollops of oil & heat until a drop of water sizzles. Add ground turkey & stirfry until no longer pink. Add bok choy stems & snow peas – continue stirfrying for approx. 3 minutes. Add garlic & stirfry a minute more. Add broccoli slaw mix & stir fry for another minute. Add tofu, bok choy leaves, & sauce mixture & combine gently. Add cornstarch mixture & continue stirring gently until mixture is thickened & heated through. Taste for seasoning (you may want to add more delicious Trader Joe’s Black Pepper Sauce) & serve over Jasmine rice.
Slow cook Chicken curry, very yummy
start this in the morning in a small/medium crock and stir it a few times during the day
Cut some TJ chicken up into bite sized pieces filling about 1/4 of the crock.
add some cut up TJ carrots, potatoes until about 2/3rds full
add a bag of TJ's frozen Soycotash
add 2 jars of TJ's Simering Curry and/or Masala sauce
and although their sauces are good, I like to add about 1 Tbls of authentic Indian Chicken Masala spice by Eastern (you will probably need to go to an ethnic specialty store to get this)
The Chicken masala spice really gives it that really nice spicy Curry kick
Stir it well, cover and put it on medium (high if you forgot and started it mid day :)
steam some Basmati rice just prior to serving and spoon the deliciousness on top!
Serve with TJ's frozen Garlic Naan.
Take the frozen Naan and spread with Earth Balance's whipped spread
Sprinkle with some Garlic powder and Italian dried herbs
Toaster oven at 350F for about 8 minutes, yummy yummy :)
Okay, the devilled eggs were simple (and entered 3 1/2 years ago!!), but here's an almost instant treat: Quick Salmonburgers!
1 English muffin (I prefer the Disraeli & Gladstone British muffins for this)
1 frozen Premium Salmon patty
1 slice ripe tomato
TJ's Tartar sauce
Hit a skillet or griddle with some cooking spray and get it good and hot. Toast the muffins - time this so they're still hot when your sandwiches are ready to come together. Drop the salmon patties into the pan; cook 4-5 minutes per side. I turn them twice, because that seems to work better. For each, smear some wasabi mayo on one muffin half and tartar sauce on the other, or if you prefer use just one spread or the other. Drop a cooked patty onto each bottom half, top with a tomato slice, then the top half. Two of those and some soup or salad is a dandy lunch.
1) Pasta salad made with artichoke-filled ravioli or tortellini and a package of frozen artichoke hearts, dressed with olive oil and lemon juice and sprinkled with Parmesan. 2) Any pasta dish or Tortellini Soup made with TJ's Organic Marinara Sauce because it is very tomato-y and tasty even though it has an incredible 25 of sodium per serving (compare with up to 700 mg in big store name brands). 3) Truffle Brownie Mix with this fudge topping: in saucepan bring to boil 1 cup sugar and 1/3 cup each milk and butter. Boil for 1 minute by the clock. Remove from burner. Dump in 1 cup chocolate chips, stir until they melt, and pour this hot over the brownies while they're still warm. This sets up to be a layer of fudge on top of the already fine brownies. 4) This filling for rolls: beat an egg white with a fork until it's foamy then beat in 1/2 cup sugar, 1 tsp cinnamon, grated rind 1 lemon, and 1-2 cups of TJ's ground almonds ("almond meal"). You can use this with homemade roll dough or Crescent Rolls.
I'm such a big TJ's fan... after getting out of class at 8 pm, I just run in to grab some wine and come out with dinner ideas. Love it.
I love the Indian simmering sauces (Korma, especially). I'll buy a jar of that, a pack of chicken or lamb, a bag of basmati rice, and some green beans. Delish.
I also like the lemon pappardelle, which I jazz up with prosciutto, frozen peas, and a sauce made of 1 cup cream, 1 cup parm, and 1 cup white wine.
And of course, whenever my bf is "in charge of dinner," he just swings by TJs to get wine, brie, salami, and crackers. Couldn't be simpler for a boy who doesn't know how to scramble eggs.
Oh, and the macarons are divine.
Trader Joe's General Tso's sauce makes a GREAT stir fry with whatever meat, chicken or vegetables you have on hand. Marinate protein in soy sauce and dry sherry. Stir fry with lots of ginger and garlic. Remove and stir fry veggies. Return meat/chicken to pan and add sauce to taste. Serve with jasmine rice.
TJ's frozen samosas are wonderful with their cranberry chutney.
Here is one of our favorites:
Korma Curry Vegetables
two potatoes cubed
two carrots cubed
1 cup of peas
1 cup of Trader Joe's frozen pepper mix
1 cup of onions chopped
Cook veggies for 5 min with either 2 - 3 tablespoons water, stock or olive oil (depending on calorie concerns)
Half a jar of Trader Joe's Korma Simmer Sauce
Add water to desired thickness
Serve with brown rice (Trader Joe's frozen if short on time!), Tandoori bread (Trader makes this too!) and sliced cucumber salad.
I enjoyed this thread - just made cuban black bean and roasted corn salad with my own additions. Thanks for starting it Sara!
Another vote for the Harvest Grains mix. Just made this last night pilaf style. I sauteed a little onion in olive oil, added the grain mix and sauteed till toasty, chopped up some fresh chard, layered this on top and added my liquid and covered for 20 min or so. It was great and so easy, a little salt and there you go. Next time I'd use chicken stock though, just to give it a little more flavor. It was a quick, healthy side to grilled soft shell crab and chicken thighs though!
TJs bean salad ~~ drain bean salad, saving liquid. Cut up lettuce in bowl (romaine, iceberg) dress with bean salad liquid. Top with drained beans, grated cheese and tortilla strips
Blend TJs sundried tomato pesto w/sauteed spinach in pan. Add 6 eggs and scramble.
TJs Harvest Grain Medley ~~ cook in chicken broth as directed on package. Add frozen petite peas and sliced cooked smoked sausage. Dress w/balsamic and serve @ room temp
Oh Trader Joes.
My favorite would be Tj's Lobster Ravioli with the the Tj's alfredo sauce.
For the sauce you sautee small garlic slivers in butter, olive oil, add a pinch of white pepper, crushed red pepper and, italian herb mix. When butter starts to brown and garlic is soft but barely browning, mix in 1/4 cup or more of alfredo and mix with butter until hot. It's a light creamy sauce and goes wonderful with the lobster ravioli. Yum!
Go here to see my post about it. http://littleivycakes.blogspot.com/se...
This thread is awesome! I can't wait to try the sausage & butternut squash - so simple and easy. Oh and the meatball soup sounds great too!
I just made this last night - it was a huge hit
1 bottle of Trader Joe's Island Soyaki marinade sauce
however many salmon filets (I used the Kirkland brand frozen sockeyes)
fresh pineapple chunks
Marinate salmon in the soyaki sauce for a few hours.
Place salmon in baking dish and scatter a few pineapple chunks.
Bake at 450 for however long it takes to get cooked.
While salmon is cooking, sautee/pan sear the remaining pineapple chunks & juice in a cast iron skillet. (if you have easy access to a grill - I would grill)
Serve salmon over brown rice w/ pineapples & green veggie of your choosing (I prefer sugar snap peas or green beans for this particular dish - broccoli or asparagus would work too)
EASY VEGGIE OVERLOAD PIZZA
1 Trader Joe's whole wheat pre-made pizza crust
1 jar of Trader Joe's pizza sauce
pesto or olive oil - your preference
shredded mozzarella cheese
shredded cheddar cheese
dried oregano & basil
red pepper, chopped
grn pepper, chopped
2 vine ripe tomatoes, sliced
spread pesto or olive oil on top of ww pre-made pizza crust
top with jarred pizza sauce
sprinkle with dried oregano & basil
top sauce with onion, peppers, & mushrooms
cover with mix of mozz & cheddar cheeses
top pizza with slices of tomatoes
Trader Joe's ww british english muffins or whole wheat - whatever..
Trader Joe's turkey bacon
Trader Joe's Havarti cheese
TJ's dried basil
cook the bacon - place each muffin half face up on a baking sheet - split bacon in half and place in 1 layer on top of the muffin - then place avocado slices on top of the bacon, then cheese on top of the avocado, sprinkle w/ dried basil & place a slice of tomato on top and bake til hot and melty
the boys loved it! and next time we are going to try it with a fried egg layered on top of the bacon and rest of the layers as normal - it would be FANTASTIC w/ a fried egg on it!
1) Croques Madam
Use the TJ broiche bread - cut each loaf into 9 slices (3 per section), and their rosemary ham, and their cave aged gruyere. I just use the Croques madam recipe on Williams-Sonoma
2) mini PB cups in PB brownie
I use the Rosie's Bakery PB Brownie recipe. Subsitute mini PB cups for chocolate chips
3) Grilled cheesesteak sandwiches
One package of the presliced sirloin. Drain on top of stacks of paper towels in a colander. Pan fried in hot cast iron pan with oil, season with garlic powder, salt, pepper, top with shredded cheese of choice when done (I like the 3 cheese blend from TJ). Fry sliced onions and mushrooms in separate pan. Pile meat and onions mixture into rolls.
I use the precooked lentils in the refrigerated section to make warm lentil salad, which is based on a recipe from Gourmet.
Cooked a finely chopped red onion in 2 T. evoo with a couple of cloves of minced garlic, some thyme, salt and pepper until softened. Whisk together 1/4 c. red wine vinegar, 1 T. Dijon, S&P, and 1/2 c. evoo to make a vinaigrette. Once the onion is done cooking, add the lentils over med. heat to heat them up. Add as much vinaigrette as you like to the desired consistency. Cut a 1# kielbasa (I just use Hillshire Farms) into rounds and brown in skillet. Add the kielbasa with 1/4 c. chopped parsley to the lentils and you're done! An improvised bistro meal for a weeknight.
My new favorite lunch is a warm (cold is good, too!) lentil and roasted vegetable salad with goat cheese. In a large roasting pan, mix a bag of baby carrots, a package of sliced mushrooms, and a package of fennel chopped into chunks with EVOO, salt and garlic powder. Roast until veggies are soft. Toss a bag of arugula with either white wine or balsamic vinegrette. Add a portion of arugla to a plate and spoon 1/2 cup lentils over the top. Spoon 1 cup roasted veggies around the side. Sprinkle with 2 tablespoons of crumbled goat cheese . Delicious, healthy and looks pretty, too!
i use those lentils to make my all-time favorite salad. TJ arugula, chilled lentils, avocado cut into eighths, hard boiled egg cut same, salt, pepper, and i make a very lemony shallot dijon mustard vinaigrette. something about the combo of these textures and flavors is so fantastic!
i love those lentils! my super-quick healthy lunch of choice: warm up the lentils and put them on top of baby spinach or frisee and whatever veggies I have in the fridge (usually red onion and cherry tomatoes). then I fry an egg sunny side up and put it on top of the lentils so it oozes out and coats the salad when you break the yolk. drizzle with balsamic vinegar & cracked black pepper.
Two Buck Chuck Chardonnay or similar cheap white wine
TJ's French Lemonade
bag of frozen pineapple, mango, papaya mix
bag of frozen rasberries and strawberries
splash of brandy or grand marnier if you have it
Put half bag each of frozen fruits in a pitcher, pour bottle of wine over, splash of grand marnier. Add french lemonade to taste, about 1/3 of the bottle. Stir. Keep adding wine and lemonade as needed.
I make a version of EggFooYung.
I thaw and drain the moisture out of 1/2 a package of "Organic Greens with Envy" - it is organic spinach, asparagus, broccoli and edamame. Add some thin sliced green onion and shitakes if you got'em.
I whisk it into 4 eggs, 2 TB tempura flour mix, 1/2 oz fish sauce(or light soy if you don't like fish sauce) 2TB water and Sriracha (or other hot sauce) and white pepper to taste. Let sit 5 minutes at room temp.
Heat oil in a pan (non stick if you aren't a pro at flipping eggs)
Ladle pancake like blobs into the oil, spread out a little if it doesn't do so itself. Flip when getting bubbly.
This is great with a little oyster sauce drizzled over and some toasted sesame seeds.. or just with a green salad.. or a mug of miso soup.. or ramen.
My quick weeknight go-to dinner is pizza, and I have two favorites. I try to work in as many veggies as possible, and go light on the cheese, to keep things as healthful as possible.
Shrimp and Asparagus Pesto Pizza
TJ's Whole Wheat Pizza Dough
1 lb Frozen Raw Shrimp (thawed and squeezed dry of excess water)
1 package fresh asparagus tips, cut into 1" pieces
1/2 tub TJ's pesto sauce (the refrigerated kind)
TJ's shredded 4-cheese Italian blend
Grated Parm Cheese (optional)
Squeezing out the excess water from the shrimp is important or else you'll have a soggy pizza crust. Toss shrimp with a tablespoon or so of pesto. Roll out dough, spread remaining pesto on pizza. Top with however much shredded cheese you like. Then top with asparagus tips (which you can toss with a little olive oil or not) and shrimp. Sprinkle with grated parmesan. Bake at 450 degrees until shrimp are cooked through and pizza is done to your liking, approx. 15-20 mins.
Sausage, Mushroom, and Spinach Pizza
TJ's Whole Wheat Dough
2 links of TJ's raw Garlic Basil Sausage, cut into chunks
1 package sliced mushrooms
1 package frozen chopped spinach, thawed, excess water squeezed out.
Your favorite TJ's tomato sauce/pasta sauce/marinara sauce
TJ's 4-cheese blend shredded cheese
Grated Parm (optional)
Again make sure to squeeze out as much water as possible from the spinach or else you'll have soggy pizza. Roll out the dough, spread on as much or as little tomato sauce as you like (not too much or again you'll have soggy pizza). Sprinkle on the chopped spinach. Top with a much or little shredded cheese. Top with mushrooms (you can you a lot, they really shrink in the oven) and then with sausage. Sprinkle with grated parm if desired, then bake at 450 until the sausage is cooked through, about 15-20 mins.
A variation on this last pizza which takes more time but is delicious is to broil or grill some olive-oiled eggplant slices till they're browned beforehand, and place them on the pizza instead of the spinach (or with the spinach if you really want to up the veggie quotient). Continue with rest of recipe.
Simplest: devilled eggs - hardboil and shell the eggs, split and put yolks into a bowl. With a sharp fork crumple the yolks and beat in Wasabi mayonnaise until it's all creamy but not too goopy, salt to taste. Stuff whites, and that's it! You can sprinkle on paprika for a nice color contrast, since the stuffing will be a greenish yellow.
My favorite so far: frozen cooked/peeled medium shrimp, butter (or Earth Balance), 1/2 pint cream, half package of pappardelle noodles, buttered panko crumbs (prepare in advance - I try to keep these on hand anyway). You'll also need a small onion and about half a fresh poblano pepper. Have everything at room temperature, maybe warm the cream a bit. Thaw the shrimp in a colander under running cold water. Chop the onion and the cleaned pepper into small dice. Melt some butter in a sauté pan, put in the vegetables, add a pinch of salt and a grind of pepper and cook gently until they're soft and starting to color. Raise the heat to medium and pour in the cream. Bring to a gentle boil and stir more or less constantly with a wooden spoon, keeping the boil slow, until the cream thickens noticeably and coats the spoon (this part is a little tedious, but worth it!). It will have a rich, silky feel to the tongue. Stir in the shrimp, adjust salt, and add about three good dashes of Tabasco (you need the sharpness of vinegar here as well as a touch of heat). Keep this warm while you cook the noodles al dente. Drain the noodles, combine everything, put into a greased gratin dish and spread buttered panko crumbs over, then finish under the broiler and serve immediately. Plenty for two, with a salad or something. For four or five, simply double everything.
You can vary this with cooked scallops or other seafood, leftover pork roast, or for a vegetarian meal a mix of sautéed wild mushrooms.
Chicken with Artichokes and capers. This is so ridiculously easy and my husband thinks it is one of the best dishes I make. Grill or Saute chicken boneless chicken breast strips. Remove to a platter. Take one jar of TJ artichokes (glass jar with marinade) add to hot pan and cook to reduce juice. Add juice of one whole lemon and some rind. Reduce. Add 1 jar of drained TJ capers. Reduce. Add some chicken broth and cook until it reduces to a syrupy state. Pour of chicken. It is amazing and the sauce should take maybe 10 minutes.
Love this thread. I am mourning that they no longer carry frozen tilapia. My favorite, easy weeknight meal used to consist of throwing the tilapia on a lipped baking sheet, seasoning with salt and pepper, topping with 1 divided jar of either the olive tapenade or the artichoke and roasted red pepper (my preference) and a lemon slice. I would bake until cooked through.
Nothing complex, but it always made me happy on a busy weeknight...
I'm a little embarassed to admit this but here's my favorite:
I stopped in one evening last year during the Christmas rush and they were sampling some albondigas soup. Tasted it and was surprised it was pretty tasty...was even more surprised that it was a box of the organic chicken stock, a package of the fresh salsa and some of the turkey meatballs simmered together and that was it.
Had a bunch of stuff to do that night so picked up one of each along with some tortilla chips, some limes, and an avocado for garnish and went and ahead and threw it together when I got home. Husband loved it and we've made it a few more times since then when we've been short on time.
I LOVE this soup - but I had made some crockpot refried beans and added some of those to the soup and they just put it over the top! Very, very good - very, very easy. Great don't-have-much-time recipe. Thanks so much to ziggylu for mentioning it. It's become a househould staple around our house.
My kids and I love their little peanut butter cups. The chocolate:peanut butter ratio is much different than a Reeses's. More chocolate. So the other day I was in line with them in my cart and a woman behind me told me she swrils them into the top of a cheesecake. I still haven't tried it but it sounds so divine.
Sausage & Squash, I think I got this from Epicurious....
put in a roasting/baking pan:
1 package cooked chicken/apple sausage (have used the Cantellas and the TJs brand.. TJs brand has maple syrup is a bit sweeter but is nice)
1 package cut up butternut squash (although now they seem to have switched brands to smaller packages so I bought 2 packages)
8 cloves garlic
Chopped fresh herbs (rosemary, sage, whatever) - about 1-2 TBS
olive oil to coat (either plain or roasted garlic)
roast in a 350 oven until squash is tender, stirring a few times
We have to fight over who gets the yummy roasted garlic cloves !
My Appetizer Pizza (has gotten raves at parties and always disappears)
TJ's garlic and herb pizza dough (refrigerated section in a bag)
1/2 jar TJ's pesto
1 box TJ's baby peppers (red, yellow, orange), chopped
1 # hot italian sausage (I get this at an Italian deli)
1 bag TJ's shredded mozzarella cheese (used to make it with a bag of their 4 cheese blend but they don't have it anymore)
Take pizza dough out of fridge to warm up (about 10 minutes.) Open casings of sausage and saute sausage until no longer pink. Spread out dough as thin as possible on baking sheet (I spray mine with Pam spray first). Spread pesto over dough. Sprinkle bag of cheese on top, then cooked italian sausage, then chopped peppers. Follow instructions on dough bag to bake pizza (I think it's 20 minutes at 350.)
Enjoy! It's a winner.
They carry chocolate covered sunflower seeds that my son really likes. He first discovered them at the Sweet Factory, one of those candy stores at the mall that charges (alot!) by the quarter pound. I discovered that TJ carries them by the tub for a fraction of the price. They go in his Christmas stocking every year. A friend just gave me this recipe that uses them, too:
Pumpkin Muffins with Chocolate-Covered Sunflower Seeds
1-3/4 cups all-purpose flour
1/4 cup wheat bran
3/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
3 tablespoons vegetable oil
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1/2 cup chocolate-covered sunflower seeds
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake papers. (Use the standard size cupcake or muffin tin, not the huge ones).
In a large bowl whisk together the flour and the next 8 ingredients (ending with the nutmeg).
In a small bowl whisk together the vegetable oil and the next 4 ingredients (ending with the pumpkin puree).
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined. Add in the chocolate-covered sunflower seeds.
Pour batter evenly into the muffin cups and bake for 16-19 minutes, until a toothpick comes out of the center clean and the muffin top springs back when lightly pressed. Cool muffins thoroughly and store leftovers in an airtight container.
I read this complicated recipe in a Whole Foods newsletter for a black bean and corn salad. I looked in my pantry and saw a can of TJs Cuban black beans and TJs salt free corn kernels. Drained the corn (but not the beans), mixed them together into a "salad", and it tasted great! There's more I could have added, but it was a quicky for lunch.
Would be even better warm, so I'm thinking of using this as a basis for nachos...
Try it with the TJs frozen roasted corn and it's even better.
When I'm planning ahead to make it (so I have the ingredients) I add: fresh lime juice, finely chopped onion (and/or green onions), lots of cilantro, a little cumin, and a chopped plum tomato. When they have the "salsa kit" in the produce section -- you're all set!
Gooey pumpkin butter cake using TJ's wonderful canned pumpkin and cheap butter and cream cheese. Another is thawing out a package of their great quality white corn then putting half the packing in a blender or a food processor with a small amount of water to get it going. Puree the corn then put it in a fine mesh sieve and push slightly to strain out the corn juice. Discard the remains and put the corn juice in a sauce pan and heat over medium heat, whisking and not letting it boil. The corn starch will thicken it, add a little butter, add the remaining corn. Heat through, salt and pepper: that's Thomas Keller's creamed corn that you can make all year.
My simple TJ's shrimp pasta salad:
1 lb medium (51-70 size) frozen cooked shrimp
2 packages of the small fresh cheese tortellini (it's best if the shrimp and the tortellini are about the same size)
1 tub of bruschetta sauce (the fresh sauce in the deli section)
Cook the pasta, thaw and rinse the shrimp, toss shrimp and pasta with the sauce (I usually puree half of it to make it more "dressingish" and reserve a little to add just before serving if the pasta has absorbed too much and made it dry). Refrigerate for an hour or two to let the flavors meld. Makes a great entree salad for a summer brunch or light supper and is popular at potlucks