TJ Brown Rice Medley


Trader Joe’s Brown Rice Medley – “A delicious blend of long grain brown rice, black barley and daikon seeds”

This is both healthy and a bit different (better I think) than plain brown rice.

It’s a quite tasty blend of long grain par-boiled brown rice, plus two slightly unusual additions, black barley and daikon seeds. Who knew you can eat daikon seeds? We tried this rice blend and it got both mine and my wife’s seal of approval as making a very tasty and slightly nutty tasting rice side dish.

I have found Trader Joe’s instructions need a tiny bit of modification. I would reduce the liquid a tiny bit. Instead of the 2 1/2 cups the package suggest a bit less liquid. I would try 2 1/4 cups of water or stock (to 1 cup of the rice). Also if using just water add a bit a salt to taste. Letting it sit (without peeking!) at the end for 10 minutes is important so all the liquid gets absorbed. Then fluff up with a fork. Hitting this with some butter is a good idea! Serve with your favorite main.

Its $1.99 for a 1 pound bag. Worth trying.

PS If you find it a bit too mushy, the next time you make it reduce the cooking time to 30 minutes (plus the 10 minute rest covered)

Trader Joe’s KIMCHI


TJ KIMCHI Ingredients: Napa Cabbage, Radish, Onion, Red Pepper Powder, Salt, Garlic, Vinegar, Lactic Acid (Made in Korea)

Eating fermented foods is good for you and your gut!

I love kimchi and OK, I’m a bit picky about it. I want the good stuff! As someone who has Korean in-laws, and adores Korean cuisine, I have eaten a good deal of all kinds of Kimchi. I can tell really good Kimchi from “Just OK”.

Trader Joe’s has tried their hand at Kimchi before. Over the last few years, I would see Kimchi at TJ’s and eventually it seemed to vanish (?) Either they dropped it for a spell or maybe they were finding other vendors and changing the packaging. Before TJ’s current version sold in this red plastic jar, they had a kimchi sold in a soft plastic bag (see link). Frankly I have never been super impressed when I tried TJ’s Kimchi usually saying “it’s OK”.

https://www.thekitchn.com/trader-joes-has-kimchi-here-are-6-ways-to-use-it-183085

So my short review of of TJ’s latest kimchi is “it’s OK”. It’s not great but it’s decent. This is better than the one they sold previously in a bag. It’s certainly better than no Kimchi, if you can’t easily find kimchi where you live. I can’t say this latest TJ kimchi is as good as kimchi you would get from a Korean supermarket like H-Mart or even a small Korean owned fruit and veg grocer where the owners sell kimchi themselves. My corner Korean fruit and veg store sells some kimchi which is decent. So on the plus side this Trader Joe’s Spicy Fermented Napa Cabbage Kimchi does have the kimchi fermented taste (from lactic acid, interestingly is listed on the label as an ingredient). I don’t find it terribly spicy, but I imagine this is a personal opinion.

If you can’t get Kimchi anywhere else this is one is “not bad”. Its about $4 for a 10 oz. jar. Honestly I’m happy that at least Trader Joe’s sells kimchi period. Maybe they will eventually find a terrific kimchi maker.

Besides eating kimchi uncooked you can also make some dishes with it. Kimchi is great as an ingredient, cooked. For example “Buta Kimchi (Pork & Kimchi)” (recipe: https://uncutrecipes.com/EN-Recipes-Japanese/Buta-Kimchi.html)

Or KIMCHI FRIED RICE.

Finally, think about some DIY Kimchi! It’s not hard to make actually. If you buy a few ingredients at a Korean grocer (like Kochugaru, Korean ground red pepper) its not terribly hard to make your own kimchi and I bet the result will be better than TJ’s and make you feel like a star when you impress people saying “I made it”. Aaron & Claire on YouTube have a good “easy kimchi” recipe made from regular cabbage (it’s a “summer kimchi”) I made it and my (Korean-Japanese) wife who has always said the TJ kimchi is no good told me the cabbage one I made based on Aaron& Claire’s recipe was amazing. It’s great one day later and will be amazing in two weeks in the fridge as it ferments.

TJ’s PERI-PERI SAUCE


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Trader Joe’s PERI-PERI SAUCE with fermented and dried chilies

This is as the label says: “A CONDIMENT WITH RICH COMPLEX HEAT”.

Peri-peri sauce is one of those Trader Joe’s products that currently seems to be all over the Internet. So naturally I decided I better check it out. First thing to tell you is TJ”s Peri-Peri sauce is HOT! I’m talking spicy with a capital S, as in the spiciest product I have ever tasted from Trader Joe’s. It remided me of the first time I tasted TJ’s original super spicy (and sadly discontinued) Organic SRIRACHA RANCH dressing (sigh!).

I opened up the Peri-peri sauce and just tasted a wee bit on a teaspoon by itself. OMG. My mouth lit up on fire. Though I’m not a chili-head, I enjoy “spicy” and can take most levels of heat, however this Peri-peri was way up there. It took a while for my mouth and taste buds to calm down and I thought, this sauce is way too spicy. But then I found the “secret” to using Peri-peri, is to use it really sparingly. Small even tiny amounts and you will get its flavors. Note, it’s pretty liquid-y so be careful pouring it lest you get way more than you want. I usually first put some on a spoon to gently dole it out in little dots of sauce.

Once I realized about using in sparingly I started to really love this stuff. It’s very flavor and quite complex with a ton of umami going on as well as “spicy”. The bottle which I expected would last me a few months is already 2/3 gone in just a few weeks! So Peri-Peri may even be addictive.

This label says Product of South Africa. Peri-Peri sauce is popular in South Africa, though it’s origins are from elsewhere in Africa, Mozambique or going even back going back to Portugal.

https://www.nandosperiperi.com/what-is-peri-peri

It’s a lovely orange color. The first ingredient listed on the label interestingly enough is LEMON JUICE. So there is a citrus-y background level behind the spiciness which I find works perfectly. Peri-peri recipes traditionally call for tiny birds eye chilies which are super spicy. The label does not specify exactly what chilies are in it but it does say “fermented” as well as dried chilies. As TJ’s BOMBA SAUCE also uses fermented chilies, from which you get a lot more complex flavors than just “hot”. It also lists garlic,salt, dried chilies and xanthan gum (it’s a thickener).

What is this good on? What have I tried it on? Perhaps a better question is what haven’t I tried this on? I’ve tried it on almost everything! For one simple thing I so love this sauce on something so simple as cottage cheese (on toast or a bagel or crackers…) Again I just need a few dots of sauce here and there. It’s simply magnificent with chicken, which is what it was created for (Peri-peri chicken). I will next try it on chicken breasts marinated in the sauce. In fact if you marinate chicken in some Peri-Peri sauce, you will find its just stunning. Use some oil too of course and easy on the peri-peri till you learn its heat level, though cooking will of course mellow this out. I’ve mixed a little of the peri-peri even into some ketchup and that was fantastic with hamburgers. A bit on grilled shrimp or fish? Yes, yes, yes. If you experiment with this (cautiously) and you will no doubt come up with some great combinations of things this sauce is good on. Oh, and you can of course mix it with something, say mayonnaise or greek yogurt in whatever ratio you like and come up with a fantastic sauce in seconds.

Trader Joe’s PERI-PERI sauce comes in a glass bottle of about 7 ounces for $3.29. I think this is really worth checking out. And check out this recipe for grilled Peri-Peri Chicken which you could whip up using this I think.

https://www.chilipeppermadness.com/recipes/peri-peri-chicken/

Want to learn about the peri-peri (piri-piri) chili ?

https://hotsaucefever.com/hot-peppers/piri-piri/

TJ’s POTATO GNOCCHI (recipe ideas)


TJ’s Pasta Emporium Gnocchi. Made in Italy. “Autentico Italiano”. Shelf stable package.

These are one of my favorite TJ items. Available in the dried pasta section these packages of TJ’s POTATO GNOCCHI are a bargain at just $1.69 a pack (For 1.1 lbs 500 grams). These are shelf stable packages, which can last months at room temperature in your pantry (you could store them in your fridge if you like but you don’t have to). I probably usually use them within about 3 months. They have a pleasantly chewy gnocchi texture.

COOKING: You can simply toss these into boiling salted water for about 3 minutes and they’ ready to serve with your favorite sauce. Or you can use them in a recipe.

Even better I’ve found is boil them for maybe 1 minute and then drain and throw them in a non-stick or cast iron pan with 2 tablespoons of EVOO then pan fry them until they are brown. The crispy texture is a big plus. Actually an even easier way which I discovered, and clearly others have figured out, is you don’t have to boil them at all. You can just pan fry them immediately without boiling. The chewy, crispy texture when you pan fry gnocchi is even better.

PAN FRIED GNOCCHI: Just toss these gnocchi right into a pan with 1-2 tbl. of oil and pan fry them until browned on all sides, stirring occasionally. I do a variation on this. I put 2 tbls of EVOO (or even nicer, a mix of half oil and half butter) in a black cast iron (or nonstick pan). Get the oil hot on med heat until it shimmers. Toss in these gnocchi and stir till covered with the oil. COVER THE PAN with a lid. Cook covered 5-8 minutes, stirring occasionally. They kind of pan fry & steam at the same time for the best of both worlds. After 5 minutes or so, take off the cover and pan-fry them uncovered till Golden Brown and Delicious, maybe another 5-10 minutes. I like the texture this way, its especially chewy and a bit crispy.

What to serve with them for a sauce? Almost anything you can think of which you would do for a pasta. It can be as simple as just butter and grated cheese plus some black pepper, a kind of Cacio E Pepe. Or serve them with your favorite TJ tomato sauce. The TJ Pesto works quite well with these.

In the photos below you will see I cooked them with greens (swiss chard but you can use any greens like kale, spinach, arugula…) I used lots of garlic and lots of grated Rosemary Asiago *. The gnocchi were delicious with greens. Of course any Italian cheese works Parmigiano, Pecorino, Asiago) even some Mozz cut into cubes to melt in. I had these last week with some leftover Bolognese sauce I had in the freezer and they were simply amazing with Bolognese sauce. TJ’s even has a vegan bolognese sauce.

Are these better than the frozen Kale Gnocchi? For me actually they kind of are and frankly these are half the price of the frozen gnocchi which I feel don’t have the same textural integrity when cooked this way (pan fried) though I could experiment some more. There is somewhat of a shock going from being frozen into heat that I think texturally messes up the frozen gnocchi?

Anyway if you never tried these packaged Gnocchi, check them out the next time you are in the pasta section. I can’t tell you how many times when we “had nothing in the house to eat” we found we had a package of these in the pantry and had a dinner ready in under ten minutes.

*RECIPE : PAN FRIED GNOCCHI with Swiss Chard & Rosemary Asiago Cheese – Separate leaves and stems from Swiss Chard. Cook the cut stems with 3 cloves of garlic smashed until tender in olive oil. Remove greens from pan then into same pan, toss in a pack of gnocchi with a tablespoon of EVOO and 1 tbl butter. Cook covered as discussed above till browned all over. Now add back the swiss chard plus chopped up leaves. Cook and toss around in pan till leaves are cooked till your liking. Toss in some chopped parsley or arugula. Season to taste with a little salt, sprinkle of lemon juice and lots of black pepper (optionally – a spoon of BOMBA) Grate a few ounces of Asiago, Pecorino or Parmigiano over all and drizzle with good EVOO. Serve 2 as dinner or 4 as a side.

(Can substitute Kale, Arugula, Spinach or any green)

Pan fried Gnocchi with Swiss Chard and Asiago

SEARCH : Pan Fried Gnocchi Recipes – IDEAS

https://bit.ly/3hIZLHo

TJ’s Mint Chocolate Chip Ice Cream


Trader Joe’s Super Premium MINT CHIP ICE CREAM (Mint Chocolate Chip)

Trader Joe’s carries many excellent ice creams and frozen desserts.

This Mint Chip is one of my favorite ice creams they have. It’s deliciously creamy with a great real fresh mint flavor that is cooling and refreshing on a hot summer day. Its loaded with little slivers of chocolate. The color is a natural, creamy white not a fake green that most commercial brands have from adding food coloring. Frankly the reason the box is a bit messed up in the pic as it was so good I didn’t take a picture until after we finished the whole package! We particularly liked this as part of a coffee float with iced coffee! This ice cream, or the wonderful Coffee Ice Cream they sell too!

I find MINT CHIP ICE CREAM is especially great in the summer time with its refreshing minty freshness.

$3.99/1 quart

TJ’s GREEK YOGURT with HONEY


This is what I have started to buy at Trader Joe’s pretty regularly. It’s very lightly sweetened from the honey and I find perfect especially for breakfast with some fruit and my granola in the morning. But I also find other uses for it. I use it like “creme fraiche” or whipped cream as a topping for desserts with a bit lower calorie count than either of those. TJ sells it in a big 32 oz container for $4.99 or small cups for $1.29. It’s quite yummy.

TJ’s Channa Masala (frozen)


Trader Joe’s Channa Masala (cooked chick peas with onions, tomato and spices)

Vegetarian

Trader Joe’s of course has quite a number of good frozen and non-frozen Indian foods, many worth exploring. If you haven’t tried this, I would say try it the next time you are doing an “Indian food” night. I find this is one of TJ’s best frozen offerings. Their “Channa Masala” (spiced chick peas) is really good; almost equal in taste to many Indian restaurants. Channa means Chick Peas. Masala means mixed spices. This dish is very tasty and well spiced, it can be nuked or cooked on the stove (let it defrost then put in a pan). It’s kind of a steal at $1.99. Serve this with Basmati Rice and some Naan and you have a meal for 2. Especially if you eat with TJ’s excellent Mango Chutney and some yogurt.

PS – no one says you can’t add something to this. I often add something ; like greens: chopped swiss chard or spinach and another pat of butter, cooked for 5 minutes. this variation with added greens is excellent.

$1.99 (10 oz package)

TJ’s Hot & Sweet Jalapeños


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TJ’s Hot & Sweet Jalapeño Slices

These are SO good! Another simply Brilliant condiment which Trader Joe’s seems especially good at coming up with. These are sliced picked jalapeños plus sweetness from organic cane sugar so they are Hot & Sweet which makes for an even improved version over TJ’s regular pickled jalapeños which are quite good too. Now know that these are SPICY! Spicier than the regular TJ pickled jalapeños. There are whole dried red chilis in the jar plus it says pureed jalapeños too to ramp up the heat level.

My wife and I dream up new ideas for things to put these on. Last night we put them on top of grilled hamburgers (on toasted brioche bread). Ok this is a no-brainer of course they were freakin’ delicious on our hamburgers… or hot dogs or sausages or sandwiches. For breakfast this morning I put a few slices of these hot and sweet babies on my toasted half a bagel with cottage cheese. They went perfectly with the mellow cottage cheese to spice up something that otherwise would be pretty boring. Great combo. The bottle has good suggestions on the label, such as add them chopped up to your guacamole. For that matter add some chopped up on top of your avocado toast! Grilled cheese? Oh yes, these go perfectly put some in with the cheese before you grill them so they mix into that melted cheese (chopped or whole if you want big spicy bites). Scrambled eggs? Oh yes, again delicious. Ditto with cream cheese and crackers. Brilliant. Especially with the Red Chili Crackers. For nachos? Another no-brainer. Finally do not ignore TJ’s suggestion about not wasting that leftover juice in the bottle for using in marinades. This hot and spicy pickle juice is amazing. I keep of bottle of just that in the fridge.

Here’s just one idea: SPICY CHICKEN – Marinate BONELESS CHICKEN (BREASTS or THIGHS) in the spicy juice for a 1 hour. Then grill them with a sprinkle of Ajika Georgian seasoning. When done, spoon a little extra spicy syrup on top of the finished grilled breasts with their juices. Dot with a few slices of the jalapeños. You’re welcome.

$2.50/12 oz jar

TJ’s Everything but the Bagel Seasoning Blend


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Is Trader Joe’s “Everything but the Bagel Seasoning” blend the bomb that everyone on the internet says it is? Well, yes. It’s terrific. It’s a classic blend of seasonings which obviously, bagel makers originally threw together perhaps a hundred years ago. TJ’s has an excellent version which is a blend of: white sesame seeds, sea salt flakes, poppy seeds, dried minced garlic and onion plus black sesame seeds. Now if by any chance you happen to be a “New Yawker” and grew up your whole life intimately acquainted with “Everything Bagels” then you already know how good this seasoning tastes. As a kid the Everything Bagels were frequently the ones our family usually fought over in a batch of fresh H&H assorted bagels my dad used to send us out for.

When Trader Joe’s introduced this seasoning blend it was such a major hit, sometimes it even got sold out. It just flew out of the store. Its so successful that TJ’s have now even started putting the seasoning on other products, such as smoked salmon (a great combo) and I even saw it in a new popcorn variety! In my opinion it’s especially the dried garlic toasty bits that make this so good. I really enjoy sprinkling EBTB on top of a TJ Artisan everything bagel topped with cream cheese and tomato (or sliced cucumbers or smoked salmon) plus more “everything” on top of the whole thing to Super Size the everything seasonings! This Everything seasoning is great on so many things: Scrambled eggs, avocados, avocado toast, grilled or smoked salmon, tuna fish sands, mashed potatoes, grilled vegetables, hamburgers, grilled chicken, cottage cheese (yes!), salads, steaks…. you name it, it will probably be good on it. So if you’ve been wondering if this actually worth the hype, the answer is Yes. Great stuff!

$1.99 jar (2.3 oz.)

https://www.eatingwell.com/article/291465/50-ideas-for-using-trader-joes-everything-but-the-bagel-seasoning/

https://www.epicurious.com/expert-advice/everything-you-can-do-with-everything-bagel-seasoning-article

BONELESS PORK TENDERLOIN (with recipe ideas)


Another one of those things that I get almost every time I go to Trader Joe’s as it’s delicious and an extremely versatile thing to have in the fridge (or freezer) as well as a real bargain.

If you are not familiar with “pork tenderloin” let’s put it this way… If this was beef it would be the filet mignon. The best melt-in-your-mouth deliciously tender cut. One big difference? Beef filet mignon costs about $15-20/lb or more? But this “pork filet mignon” sells for $4/lb at Trader Joe’s. A $5 piece can feed a family. So deliciously tasty as well as super affordable.

Trader Joe’s sells 4 versions of the pork tenderloin. “Plain”, 2 marinated ones (peppercorns and garlic & herbs) that cost a bit more but come on, it’s so easy to do a marinade of your own in a few minutes. TJ also sells a “crate free” pork tenderloin if you prefer which is $6/lb. At Whole Foods I’m just guessing this would cost double that price?

Boneless pork tenderloin is a lean cut with almost no waste. It sometimes has a “silverskin” which should be removed before cooking. This is not very hard, you just need a very sharp knife.

I frequently just cut the tenderloin into “medallions” or steaks about 1/2-3/4 ” thick, season them, and cook them as one might cook filet mignon. Or one can cook it whole in a pan, then slice it afterwards (deglazing the pan after for a pan sauce). Cut the meat into strips, and this is so perfect for Asian dishes & stir-fry’s. Or Fajitas or Tacos! Whole, its great for roasting in the oven. Pork tenderloin can be an impressive center-piece of a fancy dinner (See the stuffed roast pork tenderloin video recipe below) Another tip: Be sure not to overcook tenderloin, as it’s so lean it can easily get overcooked and dried out. A correct cook of tenderloin should have a bit of pink (trust me, it’s safe and fine) TIP: Slice slits in the meat and insert thin slices of garlic all over.

Seasonings for pork tenderloin? You can not go wrong with any of these: garlic, lemon, rosemary, cumin, peppercorns…. and AJIKA!

TIP for Asian stir frying: The Chinese technique of Velveting any meat for 20 minutes will make it even better.

https://www.theendlessmeal.com/baked-pork-tenderloin/

https://www.cookinglight.com/food/recipe-finder/healthy-pork-tenderloin-recipes

This is a terrific looking, easy recipe from Milk Street, SPICE CRUSTED PORK TENDERLOIN BITES

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