UPDATE (Sep 2022) REPORTS ARE PRODUCT WAS DISCONTINUED ($#$%!)
It’s not very hard to make this yourself…see below for an easy recipe
Turkey Bolognese sauce – You can serve this sauce with PAPPARDELLE noodles (best) but it would work with any pasta. or gnocchi. This is “just sauce” as opposed to another frozen version TJ’s has which comes with noodles and sauce. It’s a “Bolognese” style tomato based sauce (ragu) made with ground turkey instead of pork or beef. $3.29 (12 oz). You can have a dinner for two for about five bucks with this sauce and the Pappardelle noodles ($2) or for about four bucks if you just buy regular pasta ($1).
I tried this making this TJ’s “Just Sauce” along with TJ’s PAPPARDELLE noodles (which BTW are really good). Now as I am a pretty good cook on occasion I’ll make a homemade Bolognese sauce. So for comparison, lets be fair and say my own homemade turkey bolognese sauce is better that this. Not that’s out of the way, TJ’s Turkey Bolognese sauce is not bad. It’s OK, if nothing special. Obviously this is convenient and easy which is it’s main selling point. Its a bit bland for me for one thing. So if you get this sauce you can – and should, fix this sauce up a little bit with adding a few things to it: some garlic and Italian herbs and spices, good olive oil and of course some Parmesan or Pecorino, after defrosting. Simmer it for a few minutes with the additions. Oh and be sure to finish cooking the noodles in the sauce for the last minute or two so they can absorb the sauce a bit. This translates into if the package says “cook 7 minutes or till al dente” you pull it one or two minutes before, toss in a pan with maybe a ladle or two of this sauce and cook it on low until the noodles are done till al dente or to your preferred liking. Then top with a little sauce and cheese. As shown below you can see the pappardelle have absorbed some of the sauce.
I would encourage you to try your hand sometime at making this sauce yourself. Here’s an “easy version” I came up with. I do mean EASY, cheaper, will taste way better of course, and you can freeze some and have it in your waiting for you.
RECIPE – EASY TURKEY BOLOGNESE: Brown a pound of ground turkey (optionally you can use ground beef, or mix of 1/2 pound each ground beef and pork. (Vegetarian? Use Impossible burger). Sauté the meat on high heat in a tablespoon of EVOO. Once the meat is well browned. very seared, add 4 cloves of garlic (crushed), 1/2 a chopped onion (optional: a grated carrot) and turn down to medium heat. Add a spoon of wine, balsamico, stock or just water and a pinch of vinegar to deglaze the bottom of the pan scraping up any brown bits. Saute on low covered for about 3 minutes then add a can of ROASTED TOMATOES (with or without chiles). Rinse out the the can 1/2 way full with milk, and add it. Add a tablespoon of TOMATO PASTE if you have it. Season to taste with salt, pepper and Italian herbs. Simmer on low for 20 minutes. Serve the sauce with a hearty noodle like Pappardelle.
These seem to be pretty popular so I checked them out. My take was they are super cute for one thing if you serve them to someone. Taste wise, they’re pretty good. The chocolate coating was good, the ice cream good, however the one in these is not quite as good as TJ’s “premium” coffee bean ice cream, COFFEE BEAN BLAST. The cones had a slightly stale texture especially at the bottom. So while OK, frankly these wouldn’t make me want to give up a scoop of TJ’s excellent “super premium” Coffee Bean Ice Cream instead of these if given a choice. So while really cute to serve to someone, personally I would prefer a scoop of the better ice cream. The MINI CONES come in a package of 8 for $3.79. If I had a choice of picking this product over a quart of ice cream which is almost the same price don’t think I would get these. I’d get the bigger ice cream, better taste and value, over the “cute factor”.
” This unique take on corn combines flavors inspired by Elote, a popular street food in Mexico. Our version is lime spiked slathered in a smoky cream sauce and topped with authentic cotija cheese. “
I find this to be really good Trader Joe’s product. Find this In the frozen veg section. When you open the bag you see corn plus some large pellets. This is the sauce, frozen up, a neat trick. The pellets melt up as you heat it coating the corn in a nice sauce. When its ready to serve you sprinkle on a little package of included grated Cotija cheese (kind of Mexico’s parmesan). Everything works together to make a delicious corn dish inspired by “elotes“. It can be a great side dish for tacos, maybe Carnitas.
“For this at-home version of what’s often called street corn, we’ve opted to take the kernels off the cob. We’ve enrobed the corn in a creamy, smoky sauce that melts off as the corn heats – it seems magical, but it’s really just simple thermodynamics. It’s also spiked with lime juice and studded with cilantro, lending additional authenticity. A packet of Cotija cheese is included in each package of Corn – when the corn is heated through and ready to serve, sprinkle the crumbled cheese on top. It’s the ideal finishing touch to this crunchy, sweet, smoky, spicy dish. Present it as a side dish with a Mexican-inspired meal, or serve it in individual ramekins as an appetizer course.”
(Frozen) Trader Joe’s came up with an interesting creation: CEDAR WRAPPED BBQ SOCKEYE SALMON. The frozen package contains a boneless filet of (wild) Sockeye Salmon, seasoned and wrapped up in a very thin piece of cedar wood which is pretty cool. This is inspired by the traditional Pacific Northwest Native American way of cooking salmon, nailing a side to a cedar plank and cooking them vertically around a fire. Something like this…
Cooked BBQ Sockeye Salmon
Trader Joe’s version is a pretty good deal for $4.99 and worth trying. I made a piece for dinner and found the cooked salmon to be really tasty.
Cooking: Though the package has instructions for 2 ways, in the oven or on an outdoor grill, I didn’t want to heat up my oven and the kitchen on a pretty hot day. So I decided to just grill it on in my cast iron pan on the stove. I didn’t cook this fish from frozen like it says to do either. I defrosted the fish prior to cooking it (just placed the sealed package under running water for 10 minutes which worked ok). Inside the plastic package the salmon is wrapped in a thin piece of cedar and tied. I grilled it with the cedar side / bottom down for about 4-5 minutes (again it was not frozen, if it was they say takes 25 minutes in the oven). When the bottom was done I flipped it and grilled the top side for about 2-3 minutes. You could put in foil as they suggest, which is the French “en papilotte” method of making a moist environment. Sockeye salmon is different than what you may be used to when you think of salmon, meaning the usual Atlantic salmon, typically farmed. Wild Sockeye salmon has a more dense and meaty texture and has very dark red flesh as it is a wild fish. This sockeye salmon cooked up well and tasted nice with TJ’s not too overpowering bbq seasoning. Plus the cedar flavor was subtle and tasty and the fish had a nice moist texture. One piece makes a decent portion for one. The skin on the bottom stuck to the cedar plank and kept it moist. I just served it with just a sprinkle of lemon. It might be quite nice with a little sauce on the side too (some lemon and Greek yogurt with a touch of Zhoug?). The Trader Joe’s Harvest Grain Blend was a good match for this as a side dish. That is a staple for me.
THE NUTRITION LABELS STATES YOU GET A WHOPPING 32 GRAMS OF PROTEIN !
TRADER JOE’S SAYS : “Our Cedar Wrapped Sockeye Salmon is rubbed with seasonings including smoked sea salt and chipotle powder to yield a balanced, smoky, mildly spicy, distinctly cedar-y Fillet. And, in addition to imparting flavor, that cedar wrap also ensures a super moist result—no matter whether you bake it or grill it!”
PS – you know those pictures of bears catching salmon jumping upstream? They are probably these Sockeye Salmon.
Trader Joe’s new ice cream, “When Life Gives You Lemons Make ICE CREAM”, Lemon Ice Cream with a Lemon Swirl and Shortbread Cookie Bits is da bomb. This stuff seems to be flying off the shelves at the moment.
This new Trader Joe’s ice cream flavor is very original, unusual, and delicious. Sweet but a little tart. We used to get lemon ices as kids in the summertime which are really good. But this is lemon ICE CREAM, not ices so it tastes that much more amazing – plus it’s not “just lemon ice cream” it’s a kind of Ben and Jerry’s ice cream invention built on a Lemon Theme with yellow swirls in the ice cream which have even more sweet lemon flavors and then to top it all off, they put in these little pieces of buttery shortbread, so it has a bit of texture to it which make it now even more amazing. Now I would not even say I’m a huge fan of lemon ice cream, however when I first tasted this concoction I did a “wow is this good” double take – ‘cuz it is really really good plus it seems very original and unusual, again in one of those really good but simple Ben & Jerry’s ice cream concoctions. I went back to get it again. I go to the ice cream case and was so dissapointed. SOLD OUT! Not just that, only this flavor was sold out, there are a ton of ice creams on both sides of where this should be. So I am assuming word is out on this ice cream and everyone wants to try it, and for good reason, it’s a really terrific TJ’s product. It’s not cheap at $3.49 for a pint. However a pint of Ben & Jerry’s or Hagendaz or the like goes for way more than this. This WHEN LIFE GIVES YOU LEMONS ice cream invention is a real treat which I think in the summer time it will seem even more heavenly, on a hot day.
“This dish, a mainstay of Korean street food, begins with cylinders of tender, chewy rice cakes (think mochi or gnocchi) cooked in a spicy-umami, savory and sweet sauce….”
(update summer 2022: its been MIA for awhile (NYC)
I confess when I saw these for the first time in the frozen Asian food section at Trader Joe’s recently I got a little excited. Because Tteok Bok Ki is a Korean dish that I really love. I have eaten plenty of these in restaurants. In case you’re not familiar with it already, Korean “Tteok Bok Ki” (sounds like TokeBokeKee) is a hugely popular typically Korean dish, comprised of soft, very chewy rice cakes in tube shape that are cooked in an addictive spicy, sweet red sauce of Gochugang (Korean red pepper paste), brown sugar, sesame oil, sesame seeds plus other seasonings. It has lots of Umami.
I had to try Trader Joe’s version. It at least says “Product of Korea”. Having now tried it while I can’t say of course that it’s the best I ever had still it’s fairly decent. Tasty enough to recommend you give it a try.
We had it for dinner and really enjoyed it, especially as I fixed it up a bit with a few ingredients (see below). Inside the package are two bags, one containing white rice cakes and bag of sauce which the instructions tell you to thin with a cup of water. I made them in the “Traditional Preparation” style written on the package. I don’t see the point of making the “crispy” style as they will be covered with sauce and not crispy after that.
TIPS: I found that the recommended 1 cup water they say to add seems like it’s too much. When I added a cup of water the sauce came out on the thin side. Normally Tokbokki sauce should be pretty thick. So the next time I make these I’ll reduce the water to 3/4 or even 1/2 cup for a thicker sauce. You can always add a few tablespoons of water if too thick. Also be sure to stir quite a bit as it cooks, as this also thickens the sauce from starch released by the rice cakes.
Another TIP: To make it more authentic I added a some things to the dish. I suggest you should add some things. At the very least add a few hard boiled eggs which is the way it’s typically served in Korea. Add cooked peeled eggs to the sauce so they cook for about 5 minutes and get a bit imbued with the sauce (cut them in half when you serve). Also, in Korea the dish might have thin “fish cakes” in it. If you have an H-Mart near you, you can get these type of thin fish cakes or other add-ins. As I didn’t have any, I improvised with something I had in the fridge which was some TJ “Baked Tofu”. That kind of worked for texture and added additional protein. I sliced the tofu thinly in the style of those aforementioned fish cakes. I also threw in a bit of fresh cilantro and that worked well too for flavor and color. I also gave the dish a drizzle of Sesame Oil just before serving, typically Korean taste. Chopped scallions are very typical as well so add some. If you happen to have a box of Gochugang in the fridge, adding in a tablespoon or two during cooking couldn’t hurt for maximum authentic Korean flavors.
The final dish turned out quite tasty and made a nice dinner for two of us along with some good Kimchi – or just make a salad. It was not very spicy. If you add a few things (even just a few hard boiled eggs and chopped scallions) it turns this basic package from a side dish into a lunch or dinner. The TJ package goes for only $3.79 (1 lb). If you get Tteok Bok Ki in a Korean restaurant it could easily cost triple that price, though of course the one you get at a restaurant is likely be better. However if you fix this up a wee bit this can turn out pretty decent. So given how convenient this frozen TJ version is, I will surely buy this again (update: we have already) It’s a real treat of Korean textures and flavors. In future I may get those fish cakes at H-Mart which are optional but will really make this into a more authentic Tteok Bok Ki. I love that Trader Joe’s is carrying more and more Korean foods. Now if Trader Joe’s could only improve their source of the mediocre meh KIMCHI they carry (sigh, its better than nothing). H-Mart has great Kimchi. Just sayin’!
AS-IS the package is GLUTEN FREE and VEGAN.
Optional TJ list for shopping: eggs, cilantro, scallions, toasted sesame oil, baked tofu…
Mochi is a very Japanese food product being “sticky” or glutinious rice pounded or ground for a long time until the texture becomes very chewy. Mochi has that wonderful chewy texture prominent in many Asian food cultures. Trader Joe’s MOCHI ICE CREAM product is a terrific combination of this plus ice cream and you can find it in the frozen desserts. TJ’s took a hockey puck of ice cream which has the soft chewy mochi dough wrapped around it to encase it. This combination is delicious. TJ’s mochi ice cream treats come in 3 flavors: Strawberry, Vanilla and a Green Tea (Matcha) flavor. All the flavors are really good and worth trying. These little Mochi Ice Cream treats make for an unusual, interesting and yummy dessert that everyone seems to love. I know we do, we buy them all the time, and yes a box seems to go pretty fast. You get six pieces in the box, and the package now goes for $4.79. Well they are a bit special, its not just ice cream. They’re a special dessert, and these are well worth a try. TIP: keep them frozen as it says on the package and take out just before eating (defrost for 3-4 minutes) If they get too melted its very messy to eat but with a plate for run-off you will be safe and yes you will be licking your fingers like we do.
This is the wild same Argentinian Red Shrimp TJ’s has but packaged up with seasoned butter for a ready-to-cook meal. Convenient, yes, but naturally you pay extra for said convenience. We made this and the finished dish with the sauce was very tasty, but honestly nothing I could not have done with maybe 5 minutes of little effort. This pack is $8 for a 9 oz portion which cooked, makes for two meager portions for 2 as a dinner. To make this into a full meal (for two) I served the shrimp with a few sides plus a salad and a little French bread. Follow the instructions on the package which are to thaw overnight in the fridge. After defrosting I used a thin knife to get it out of the package (actually a bit tricky) and tossed the whole mess into a hot nonstick pan with a little (extra) butter. These Red Shrimp cook fast – they will be done in about 1 1/2 minutes – so be careful not to overcook them if you want the shrimp to stay plump and juicy.
Frankly if you want to get more bang for your buck it’s easy to just buy a pound of shrimp and make a similar sauce. Buy the bag of frozen WILD RED ARGENTINIAN SHRIMP ($10.99) and just add some butter and seasonings. This package is convenient but not great value and its so easy to make shrimp and add a few things. Personally I probably won’t buy this again, I’ll just do it myself. Your call.
Need a recipe for a sauce? Here you go:
GINGER/GARLIC BUTTER SAUCE: Grate or finely chop 1/2″ of fresh ginger and 2-3 cloves of garlic (optional: a little grated fresh lemon peel too); Melt about 2 tablespoons of butter in a hot non-stick pan; Toss the garlic and ginger into. Sauté 30 seconds, then toss in your (defrosted) shrimp and cook tossing them for about 60-90 seconds just until the shrimp turn opaque (max, 2 minutes lest they will shrink up). As soon as they are opaque and pink. add the juice of 1/2 a lemon. Optional: if you like spice, add a small spoon of BOMBA or your favorite something spicy to taste. Add a pinch salt and pepper to taste. Garnish with chopped parsley or scallions. Serve with rice and/or crusty bread to mop up the tasty sauce.
First to clarify, there are no “Thai seasonings” in these, nor are they spicy. They’re “Made in Thailand” hence the name (Gyoza being Japanese for dumplings BTW). TJ’s THAI SHRIMP GYOZA are frozen dumplings, with shrimp as the first ingredient listed along with cabbage and other vegetables, in a thin yellow wonton type wrapper. You can either steam, pan fry or microwave them. The skin is thinner than the “regular” TJ” dumplings. Taste-wise, these are well, OK, if nothing to write home about. One might say the shrimp flavor is “delicate”. Or one could say they don’t have a very distinct shrimp flavor. I also wish the shrimp in the filling were even more coarsely chopped with bigger pieces texture-wise, or they used a few whole baby shrimp in the mix. These shrimp dumplings are not going to compete with a shrimp dumpling from a good Chinese restaurant. Interestingly, out of the package you will notice they have browned bottoms as if they were already slightly browned or cooked. If you can, do pan fry these, perhaps a little bit more effort but worth it, as the more you brown the bottoms I think the tastier these will be. A bag of these Shrimp Dumplings now go for $5.50. There are about 15 dumplings in the 1 lb package. The funny thing is I’ve read people say these Thai Shrimp dumplings taste almost the same as TJ’s “Thai Vegetable Gyoza” the vegetarian version of these. Therefore the real question for me is since these don’t have a really distinctive taste of shrimp, are they worth the higher price versus the cheaper regular bags of Chicken or Pork dumplings Trader Joe’s has. If for variety, sure, or maybe you are a pescatarian. Frankly however the regular dumplings are better value (they were $2.99. Now $3.49) The wrappers on those are a little thicker which is more to my personal preference. Which is why I usually buy the big blue or red bags of frozen TJ dumplings as opposed to these “fancier” pricier, dumpling that are in boxes or colorful pouches. Anyway, try these at least once and decide yourself if they are worth the extra price. Funny enough I think if you made a few Red Shrimp to serve with these that would be a great combo!
Dipping sauce: I would not go a strong sauce with the shrimp dumplings, you probably want to keep it on the light side. Maybe a bit of low-sodium soy sauce with a teaspoon of vinegar (or lime juice) and some fresh ginger added. If you have Fish Sauce (Nam Pla, etc) around, a little bit might be good to give these a little more of a shrimp-y taste. Trader Joe’s once carried an excellent brand of fish sauce, Red Boat, but they stopped carrying it unfortunately.
Ingredients in the Thai Shrimp Gyoza include: Shrimp, White Cabbage, Chives, Scallions, Ginger, Garlic. Made In Thailand, No Preservatives, No Artificial Flavors. They’re in the frozen section.
RATING: “Meh”. Chinese restaurants have nothing to worry about.
Trader Joe’s Ultra Chocolate Super Premium Ice Cream is a chocolate lover’s dream. This TJ’s ice cream is super rich, intense chocolate flavor that will satisfy any chocoholic’s cravings — and as a self confessed chocoholic I promise you I know what I’m talking about. This is a really terrific high quality premium ice cream, so good it can be a bit hard to stop yourself from having, “Just one more spoonful.” So be warned. Lest you find the 1 quart tub of ice cream half empty and wonder what just happened? It doesn’t come with a Warning label, but it should.
TIP: Sometimes I will grind up dark espresso beans very finely, and sprinkle a bit of espresso coffee over this ultra chocolate ice cream for one of the world’s best combos, coffee and chocolate. The bitter espresso matching perfectly with, and tempering the rich unctuous chocolate. In fact one might match a scoop of this dark chocolate ice cream with a scoop of the also outstanding TJ’s COFFEE BEAN blast ice cream to make another heavenly combination of coffee and choclolate ice creams. Uh oh, I’m getting cravings, just writing that.
Speaking of tempering, let this soften up a wee bit before eating it to enjoy the full flavor. Like any premium ice cream, it’s dense, not full of air like cheap brands of ice cream.
This super premium ice cream goes for $3.99 for a quart tub.
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