Argentinian Red Shrimp (frozen)


(from the package) Trader Joe’s Argentinian Red Shrimp are caught off the southern coast of Argentina. They have a sweet lobster like flavor and texture. Grill, barbecue or sauté…”.

I now buy these frozen shrimp at Trader Joe’s all the time. Once I tried them I found they were excellent for taste and value. These are nice, very good sized shrimp (aka Large) 20/25 count, wild caught, not farmed, uncooked “Argentinian Red Shrimp”* that have been cleaned and flash frozen separately, so easy to take just some and freeze the rest. Super convenient.

Patagonian Red Shrimp are said to be “the sweetest shrimp in the world”. Well maybe a marketer came up with that, but they are nice and sweet!

(If you are interested in learning more here’s detailed info about “Patagonian Red Shrimp”)

If I’m not using the whole bag of shrimp at once I just take out as many as I need and put the rest back closed with a twisty and double bagged in another ziplock freezer bag.

One can cook these Patagonian Red Shrimp any way that you would normally use any other shrimp, after defrosting them of course. So first things first, best ways to defrost them. First I would suggest leaving them to slowly thaw in the fridge overnight or longer in a covered bowl.

If you have less time, some options: Leave them in a colander over a bowl (save any liquid – shrimp stock).

OR: Put them in a ziplock bag, submerge the bag in a bowl, and run a light stream of cold water till defrosted. Weight bag down with a plate. They will be defrosted in about 15 minutes. Save any juice they give up which you can use as “shrimp stock”. I also have simply put them in a bowl and covered them with an inch of cold water, stirring them every 5 minutes or so, which worked as well.

Cooking: If you are say using a sauce, you can simmer your (defrosted) shrimp slowly in the sauce at the very end cooking them maybe 2-3 minutes (turning them over once). Whatever cooking method you use, be sure not to overcook them. They say Patagonian Red Shrimp actually cook faster than other shrimp. They do cook quite quickly, in maybe 1-2 minutes. As soon as they are no longer translucent and look firmed up they are done, or at least should be removed at that point and then added back to your dish at the end. Not over cooking them will keep them tender, juicy and plump the way you want them. If you overcook shrimp they become tougher/chewier. You can blot them with a paper towel, sprinkle them with a little seasoned flour, or panko, and sauté them in oil and butter. One little trick I saw on MilkStreet recently was to grill shrimp on one side only, take them out of the pan then finish them in the dish for one minute. This is a Great idea!

These shrimp are of course great grilled or sautéed in garlic and butter, and used in a pasta dish for example, or any shrimp dish. They are equally great gently poached (TIP: marinate 15 min in lots of TJ’s CUBAN SPICE BLEND, super yummy) Or any spices of your choosing.

TJ’s Wild Red Shrimp cost $10 for a 1 lb. bag (20/25 count). If you find these Patagonia Red Shrimp frozen or fresh they are usually double that price elsewhere. (UPDATE : TJ recently raised the price not long after I posted this; they are now $11 – Feb 2021).

Trader Joe’s Wild Raw Red Argentinian Shrimp are tasty and practical.

You’ll probably love these too. More ideas for dishes using shrimp below.

I made a nice Thai Shrimp Curry with veggies and Thai Red Curry sauce and added the shrimp at the very last 2 minutes (no-recipe recipes follows below).

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Here’s a tasty Thai style curry I made with the shrimp and lots of veggies with TJ’s Thai Red Curry Sauce. Or use the Yellow or Green thai simmer sauce. I added the shrimp at the very last few minutes and served it with Jasmine Rice. Yum!

THAI STYLE SHRIMP CURRYSauté some onions and garlic in oil for 5 minutes, throw in chopped carrots, celery, potatoes (optional add ins: mushrooms, peas, sweet potatoes, scallions) …sauté everything for 5 more minutes, throw in 1/4-1/2 cup liquid (water or broth*) simmer for 10 minutes, toss in a jar of TJ Thai Red Curry sauce, simmer about 10 more minutes till all veggies are tender. The last 2 minutes add shrimp and cook gently in the sauce, stirring occasionally. Rest 3 minutes. Add some chopped scallions. Serve the curry with jasmine rice on the side.

Another dish: Ramen – I used these shrimp in a bowl of ramen (“Roy Choi style” instant ramen with a slice of cheese and butter. Sounds crazy but works, see video below). For this dish which was a dinner, I made a veggie stock instead of using the packet of seasoning* and added some fresh mushrooms. I added the shrimp at the very end of cooking, and only cooked them about a minute or two. You can see they look juicy from not overcooking.

TIP: That little flavor packet included with instant ramen is loaded with Sodium (like 50% of daily recommended level)? Too much Sodium is bad for your blood pressure. Better to use your own stock or low sodium stock and maybe just add a bit of the flavor packet. Worst case, use only half the packet and if it tastes too flat, add something to flavor it up without adding much sodium (a dash of low sodium soy sauce or a few drops of Nam Pla (fish sauce).

ROY CHOI’S INSTANT RAMEN WITH CHEESE

There are so many ways you might use shrimp, so here’s one more idea: How about Shrimp Rolls (like a lobster roll)? These shrimp are “lobster-y” so would be perfect in a a shrimp roll. Gently poach them then put some on some lightly toasted buttered Brioche bread or aloha buns, (cut up shrimp, a little mayo, some Old Bay seasoning or dried dill) You can pretend it’s a lobster roll; Well its the next best thing.

Another idea? Vietnamese style rice paper shrimp rolls (search Asian markets for the rice wrappers) https://justasdelish.com/vietnamese-shrimp-rolls-peanut-hoisin-sauce/

Want one more idea? Fried rice with shrimp is fantastic.

Easy Pizza with Tandoori Naan


When I saw these frozen TANDOORI NAAN, I had an idea… Could I use these naan for the “base” of a pizza? If so than I could make pizza in mere seconds! OK it actually took me more like 5 minutes to assemble these pizzas (see pic) and pop them in a hot oven. But the idea? It basically worked fine. Using these Naan breads makes it super fast and easy to whip up some individual sized pizzas almost instantly. Just spread some of your favorite sauce, put on some cheese, and pop them in the oven, and Bingo you got a fresh hot pizza in about  10-15 minutes with almost no work at all.

As you can see in the pictures, I simply put some marinara on. I put slices of TJ whole milk mozzarella on, then threw it in the oven on a baking sheet for about 10-12 minutes at 400 .

Yes, I spruced these up a little adding a few sliced mushrooms and a few sliced asparagus to make it a bit “veggie”. I had this stuff in the fridge. Now I turned on the broiler for the last minute or two to really get the top nice and browned (I over did this by a few seconds so be careful if you do the broiler browning part). When they came out, I put some fresh grated parmesan on for good measure, and a drizzle of EVOO.

DELICIOUS!

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The Naan Pizza turned out quite good as you can probably tell from the pic. We ate one each with a salad for dinner and that made a very satisfying (and tasty!) dinner for us. Making these with the Naan requires so little time and effort. Yes the naan is not a real pizza base, it is more bread-y than a real pizza but seriously this was so fast, easy and cheap that making PIZZA NAAN is certainly worth giving a try sometime. TIP: Buy and try this with the GARLIC NAAN version TJ has as well. Obviously the Trader Joe’s Naan are great used in the traditional way too. For example accompanying some of the TJ Masala Chickpeas (frozen section) which are delicious!

A pack of 4 Naan is $1.99 (50 cents each, not bad huh). These are great to have in your freezer for pizza or Indian food or to use in many imaginative ways whenever you are in the mood.

Trader Joe’s GREEN DRAGON HOT SAUCE


Trader Joe’s as you may know carries a whole bunch of all kinds of condiments and sauces. It has quite a few hot sauces, some of these being VERY good. Green Dragon Hot Sauce is perhaps my favorite hot sauce Trader Joe’s sells (followed by BOMBA).

In short, this is a fantastic hot sauce. If you Google this product you’ll find it has many many fans all over the internet and with good reason. GREEN DRAGON has far more fans than the TJ Sriracha (not bad but IMO nowhere the equal of the original classic Huy Fong Sriracha {red rooster label).

Trader Joe’s Green Dragon Hot Sauce‘s ingredients include: jalapeños, tomatillos, cilantro, garlic, vinegar, garlic, lime juice and habanero. It is spicy of course but not blow the roof of your mouth off spicy. This stuff has a lot of lovely flavors going on. Its not simply “hot”With the above ingredients naturally Green Dragon can be viewed as a type of classic Mexican/South American style salsa. But its not just for “Mexican food” at all. It works with all kinds of cuisines and foods, Asian style food in particular. When I’m make Asian or Chinese dishes I tend to use Green Dragon a good deal. Its very floral as it is made from fresh green chiles, herbs and aromatics. Used judiciously this sauce adds flavor to all kinds of dishes. A few drops can go a long way in the flavor and heat department, so you can use it a bit sparingly (unless you love heat, then put more of course!) For example a splash of this when you are making eggs, either in scrambled eggs, or on top of fried eggs…really really good! I even put a few drops on something “boring” like cottage cheese (no really, try this combo on a toasted bagel) Cottage cheese, Boring no more. Toast up a bagel, top with cottage cheese, dot with Green Dragon; Thats one yummy breakfast. AVOCADO TOAST? YES! See below for a mini-recipe.

I just put some G.D.S in a lentil soup I had made and found it was perfect for that too, it added just that little bit of something extra that the soup needed, with that cilantro flavor. It is easy and fun to experiment with Green Dragon. Once you start trying it on different things, you will also discover, “umm, that works with this” for yourself. Green Dragon sauce is one of my “always have in fridge” TJ items! So I never am without it and I keeps one in the pantry too just in case.  It’s a steal too for $3.29 a bottle (18 ounces). In another Gourmet type store, something like this would be six bucks no doubt.

Avocado Toast: mash a ripe avocado up with salt, pepper, a splash of apple cider vinegar or lemon juice and Add some Green Dragon to taste. Spread mixture on buttered sourdough toast or sliced brioche or a bagel. Yum! Side note – add some into your guacamole, of course thats fantastic).

RAVE

PACIFIC ORGANIC ALMOND MILK


I’ve tried a number of the “milk alternative” beverages at Trader Joe’s. Most of them are pretty good. The one I keep going back to is PACIFIC FOODS ORGANIC ALMOND MILK (“Original”). I think the reason is I find its taste is a tiny bit better due to the fact the almonds its made from are roasted.

The Pacific Foods website says: “We take organic almonds and add a gentle roast to emphasize the robust, authentic flavors of the almonds. The result is our smooth, signature taste that’s a pleasure to drink by the glass and blends perfectly in your dairy-free recipes.”

We all know roasting nuts brings out their flavor, right? This subtle but noticeable taste in this almond beverage makes a small but slightly significant better taste giving this almond beverage a little depth of flavor over the other almond milks TJ carries.

I mostly use Almond Milk in the morning on my cereal. But this is also good to drink on its own (well chilled), mixed with yogurt, which is usually the things I put on my breakfast cereal with some fruit. I use this almond milk to make Smoothies; and its great for those. I actually do drink regular (cow) milk too though. I use regular whole milk in my daily cappuccino. Almond or Soy milk adds a taste that I don’t like in coffee drinks, for my taste or a cup of English tea.

The Pacific Almond Beverage costs a bit than the other nut milk beverages. This sells for $2.19 (1 Qt) compared to for example TJ’s Almond Milk ($1.89). Still this is worth trying and comparing to see what you like best. This version (original) does have a little organic cane sugar in it, but its hardly “sweet” and I think that also makes it tastier. Cow’s milk has naturally produced sugars too you know, just check the label.

The dairy milk industry by the way has been going crazy for the last few years about the word “milk” being used for anything other than the liquid produced by lactating cows. Hence the wording: “plant-based beverage” on the this box! The FDA thinks people get confused seeing the word milk used for anything other than cow milk. I do feel bad for dairy farmer’s, who have seen milk consumption decline way down from say, when I was a kid.

 

NO RECIPE RECIPE: BREAKFAST SOAKED OATS aka OVERNIGHT OATS (No Cooking)

OVER NIGHT OATS ARE A YUMMY AND HEALTHY BREAKFAST!

The night before, put up some rolled oats (or quick oats) in a bowl or container. Pour an equal amount of almond milk over them to cover by a bit and stir to mix. A spoonful of chia seeds are nice too! Let this oatey mix sit and soften up overnight in the fridge. The raw oats will soften up without cooking and become yummy. If you use Quick Oats this can be ready to eat in 15 minutes or so. Dried fruits thrown in will soften and be lovely too (dried cranberries, dates, raisins….) In the morning the mixture will be ready to eat. Top your overnight oaks with your favorite fruits (bananas, berries…) yogurt or kefir and maybe more almond milk if too thick. Some crunchy topping? Granola or a cereal. Nuts. Sweeten with honey or some raw sugar if desired. 

OVERNIGHT OATS WITH NICE PHOTOS

TJ Fresh Mozzarella Log


I think I can get this review in just in time for End of Summer when one can get excellent tomatoes. The perfect thing to pair with some perfectly ripe, juicy farm fresh tomatoes is this Trader Joe’s Fresh Mozzarella Cheese. Unlike the firmer, drier “pizza” mozzarella, fresh mozzarella is a milky soft fresh cheese. Fresh mozzarella is perfect for pairing with tomatoes, basil and good virgin olive oil for a super easy and delicious classic: a “Caprese Salad” (Insalata Caprese) Caprese Salad is the simplest of Italian salads, with sliced fresh mozzarella, tomatoes and fresh basil leaves, dressed with olive oil. Like Pizza Margherita, it features the colors of the Italian flag: green, white, red.

This mozzarella is shaped as a log and is pre-sliced into rounds which makes this super convenient and easy. Open it, and put some mozz on a plate with sliced tomatoes. You can arrange them artistically, alternating tomato and round of cheese if you want to impress, but even just cutting the slices into quarters and tossing with cubed tomatoes is fine! Douse with some good extra virgen olive oil, of course! Sometimes I add a few capers and a little of the caper liquid. With some good bread you have a super easy dinner or lunch and a small slice of heaven ready in minutes -especially if you can find some great tomatoes. Serve this salad to guests and they will love it. And its also good of course just eaten as is, put on a cheese plate, or making a terrific sandwich.


A 1 lb package is $4.99, which for fresh mozzarella is as usual, a pretty good deal chez Trader Joes.

NO-RECIPE RECIPE CAPRESE SALAD (INSULATE CAPRESE): Layer alternating slices of tomatoes and mozzarella. Tear up a good number of fresh basil leaves and sprinkle them all over everything,  arranging the salad on a large, shallow plate or platter. Drizzle the salad with good extra-virgin olive oil and season with salt and pepper to taste. (OPTIONAL: some jarred capers with some of their juice, or a very small amount of a vinegar) Serve with a nice crusty bread.

(Post Summer) If you can’t get great tasting beefsteak tomatoes get the small cherry egg shaped Italian tomatoes Trader Joe’s carries. They are a little expensive but are really tasty, cut in half, and mix up with cut up mozzarella …..

RAVE

VEGETABLE & SOBA NOODLE STIR FRY KIT (aka Yakisoba)


VEGETABLE & SOBA NOODLE STIR FRY

This “stir fry kit” is composed of cut, prepped veggies all ready to stir fry, along with 2 packets of (cooked) soba noodles, plus a packet of soy- ginger finishing sauce. It has broccoli, bok choy, savoy cabbage, snow peas, scallions.

Look for this in the refrigerated / veggie/salads case. I say this convenient $5 kit is in actuality, most of the makings of Japanese YAKISOBA – minus a few ingredients – that one can easily add to make that super tasty Japanese dish. So when I saw this at TJ’s in the veggies section I said to myself, “Great I’m making Yakisoba tonight”.

YAKISOBA – YAKI means grilled. SOBA means buckwheat (noodles). Ergo, grilled noodles. Yakisoba is one of Japan’s most popular homey dishes, both eaten out, made at home, and served at school. Japanese kids pretty much grow up on it. Everyone loves Yakisoba.

You can cook up this Kit exactly As-Is on the package and get a decent Veggie Noodle Stir Fry. Or easily turn this kit with a few additions, into Yakisoba.

The main thing missing would be some kind of Main or protein (Pork, Tofu, Chicken….) plus some ginger and garlic, and a little more soy.

Protein: If you are vegetarian, you might add BAKED TOFU, sliced up into strips and grilled with the veggies. Possibly also add some sliced mushrooms, either shiitake, crimini or white mushrooms, any of them will add a lot of “umami”. If you are not vegetarian, protein options could be the traditional sliced or ground pork (even very thinly sliced pork belly). In Japan Yakisoba is even sometimes made with squid! Any protein you can stir fry with the veggies will pretty much work. Chicken strips, or steak, even ground beef. When I made it, I used pork tenderloin from TJ sliced up into strips that I first got a nice sear on both sides then set aside to add back at the end when I added the sauce package. I have cut pork chops into strips to make this with. Ditto chicken breast or thighs.

TIP: The noodles come cooked in a plastic bag. When you open the bags the soba noodles are totally stuck together in a very firm block that you can’t do anything with. You MUST prep them ahead a half hour before you start your dish. Loosen them up by letting them soak in very, very hot (even boiling water) for 15-20 minutes — and not for only two minutes as the package says which is not enough time! Once loosened up you can gently untangle and loosen them with your fingers and drain them in a colander, ready to throw in at the end with a pinch of more oil. Want more noodles then come in this package (not much)? Then just first cook up some Soba noodles or Chinese noodles or rice noodles, drain them and have them ready to toss in the pan with some more oil.

YAKISOBA: In a non-stick pan, sauté some ginger and garlic with the Main Protein (slicked pork, meat or tofu – or squid!) in a few teaspoons of neutral oil. Toss in the veggies. Add mushrooms if using. Stir fry veggies about 3 mins. till barely cooked (do not overcook!) Add the softened noodles and the meat or tofu back to the pan. Stir fry for a few more minutes, then turn off heat and add the sauce to coat. A few drizzles of sesame oil would be great. Add some Green Dragon Hot Sauce if thats your style. Stir all to combine. I threw some arugula and more chopped green onions on top. Katsuobushi* flakes if you have them? Done. About 10 minutes and you have a delicious dish.

PS – If you can find “Katsuobushi” flakes* at an Asian store, that would be great to top this with for authentic Japanese Yakisoba. Amazon sells Katsuobushi.  Ditto for “BENISHOGA” (Picked Red Ginger). Both are traditional Yakisoba toppings.

 

UPDATE: The first time I purchased this kit there were 2 packs of Soba Noodles inside. Recently on 2 occasions when I purchased it, there seems to be only 1 pack of noodles in the kit. Whats up with that? With 2 packs there was really a meal here for at least 2 people but with 1 pack of noodles, obviously thats much less noodle to veggie ratio.

 

sobastirfry3

GNOCCHI WITH PESTO -A NO-RECIPE RECIPE, FIVE MINUTE $3 DINNER


The other night I came home tired and hungry. I looked in the fridge and saw nothing really to eat.

I wanted something hot and delicious that would not require any time at all.

I looked in the cupboard and saw 2 things, a package of TJ GNOCCHI plus a jar of TJ PESTO ALLA GENOVESE.

Aha, dinner!

(NO-RECIPE RECIPE) FIVE MINUTE GNOCCHI with PESTO SAUCE

STEP 1 – BOIL WATER

STEP 2 – THROW IN THE GNOCCHI (ADD A PINCH OF SALT IF YOU LIKE) BOIL GNOCCHI THREE MINUTES

STEP 3 – DRAIN GNOCHI (NB: RESERVE A 1/2 CUP OF THE PASTA WATER!) TOSS THE DRAINED GNOCCHI BACK IN THE POT TO KEEP WARM

STEP 4 – ADD PESTO (I ADDED ABOUT 1/2 THE JAR). ADD A FEW TABLESPOONS OF THE SAVED PASTA WATER BIT BY BIT STIRRING GENTLY TILL YOU HAVE A SAUCE OF YOUR DESIRED CONSISTENCY. KEEP WARM WITH A TINY FLAME UNTIL READY TO PLATE

DONE

FANCIER? A drizzle of a great EVOO…. Freshly grated Parmigiano or Pecorino (or Mozz?) Fresh ground black pepper. Optional: Green it up with some chopped arugula (or parsley or baby kale). I added in some Arugula to the pot and stirred for about 45 seconds until it wilted a bit into the pesto. YUMMY! With 2 slices of toasted bread, some greens and dressing, a glass of wine…we had a full nice dinner that took almost no effort and very little time.

TIME (under 5 minutes not counting the water boiling)

COST – TJ’s Gnocchi (1 lb) costs $1.69.  A jar of the Pesto Alla Genovese costs $2.49 (so figure 1/2 jar’s $1.25) So the dish costs less than $3 with 2 nice servings as a dinner, or about 4 as a side-dish.

So its a good idea to keep these 2 handy items on hand in your pantry! The Trader Joe’s Gnocchi is in the dried pasta section, and come in a shelf stable sealed plastic package that is good for many months at room temp. The Pesto once opened lasts a few weeksin the fridge. Covering the pesto with some olive oil will help it keep a bit longer.

I also see TJ’s has another fresh PESTO they carry in the refrigerated section. Must try that one too.

pesto2

RAVE

TJ RECIPE: Channa Masala Tomato Soup


This is a reprint of a Recipe combining 3 or 4 things reprinted from TJ’s Fearless Flyer here. I have not tried it yet but it sounds like it would be good, and will make this at some point in the future. Generally I have found some TJ Indian items to be pretty good. Also, I didn’t know about Malabari Paratha but found info on it here, in another Fearless Flyer

Channa Masala Tomato Soup

Overhead view of Channa Masala tomato soup in bowls, garnished with sour cream, and served alongside Malabari Paratha for dipping

A veteran of our line of frozen Indian entrées, Trader Joe’s Channa Masala is moderately spicy, belly-warming, and undeniably comforting—basically everything you’re looking for when it comes to cold weather cuisine. Paired with full-flavored Organic Roasted Tomato & Red Pepper Soup, it’s ready before you can ask “What’s for lunch?” (Well, almost.) Don’t forget to warm up Trader Joe’s Malabari Paratha for dipping!

DIRECTIONS

Add soup to a medium saucepan. Heat over medium-low, stirring occasionally.

While soup heats, microwave channa masala according to package directions; stir.

Divide soup among 4 shallow serving bowls. Divide channa masala and gently spoon atop center of soup. Garnish with a dollop of yogurt and a sprinkle of chopped parsley. Enjoy!

Trader Joe’s ORGANIC BAKED TOFU


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How about this for a review? I’m not vegetarian but I buy this all the time. This is a terrific tofu product for anyone. It seems to be one of the more popular products Trader Joe’s sells. I often see people grabbing 2 or 3 packages at a time and throwing them in their cart. Sometimes its even sold out. Clearly there is a reason it’s this popular! It’s great.

TJ’s ORGANIC BAKED TOFU is an excellent, tasty and very versatile (and healthy) tofu product. Its high in protein, and excellent “meat substitute” that one can use this in many ways.

BAKED TOFU as the name implies, is a tofu that’s been marinated then baked. Baking tofu gets out a lot of the water in it, and gives it a very pleasant, firm…and frankly a nicely satisfying “meaty” texture. This is great for non-vegetarians as well as vegetarians/vegans. Again I’m not vegetarian but I buy this all the time because its healthy and tasty. This can make a very good substitute for a meat protein like say, chicken? In fact this can be used as a “main” ingredient in many, many dishes. This is great for a Stir Fry for example. It can be eaten on its own as the Main. You can eat this just As-Is, cold or room temp, with a nice sauce or dressing such as their Sweet Chili Sauce or Sriracha Ranch Dressing, or Spicy Peanut Dressing…. or make up your own.

As you can see from what I did with it, it can still be cooked (see pic below). I usually grill it, which I think improves it’s flavor even more. There are two flavors available of the baked tofu, TERIYAKI and SRIRACHA flavors. Though I am a big fan of Sriracha sauce I find the Teriyaki version is my preferred of the two. If you are trying this for the first time, I suggest trying the Teriyaki version first. But honestly both flavors are good so do try both at some point and see which of the two you like best. Perhaps you will always buy one of each kind, as I see many people do!

What I did with it here (pictured below) is just cut it into slices and sautéed it in a non-stick pan with some Toasted Sesame Oil for about 5 minutes a side until it was golden brown. I then added Soy Sauce and a little raw Sugar (the two basic elements of Teriyaki sauce) and a good deal of fresh black pepper and cooked that for a few minutes more until the sauce has cooked in and thickened a bit. So basically I wanted some more Teriyaki sauce and flavor. Fresh Garlic (and fresh ginger) would be great to add too, of course for even more flavor.

If I had added more of soy sauce and the sugar that would have produced more leftover Teriyaki sauce, which a good way to make it. This can be served with that sauce on the side or spooned over it on a serving dish. You can use almost any sauce, prepared ones at Trader Joe’s such as Teriyaki, Dumpling Sauce, SoyYaki, Sriracha, Green Dragon Sauce, or even Sriracha Ranch Dressing. Serve the tofu along with some rice, a vegetable, and salad and you have a great tasty, healthy, fast, easy dinner.

If thats too much work for you, you can just open the package up and just slice it into cubes and throw it on top of a bed of arugula, Power Greens, spinach leave, etc., drizzle your favorite sauce or dressing on top, maybe some peanuts, and voila – you have Lunch or Dinner.

Roughly I would say one 7 oz. package with 2 blocks of the baked tofu serves about 2 people, if you serve with above other stuff.

Some readers report just slicing it up thinly and using in sandwiches, as you might use sliced chicken. As the package says “be creative”.  This would be good with the SOBA STIR FRY KIT. You could also use this, or the Sriracha version, as your “main protein” plus veggies with TJ’s very good  THAI CURRY SIMMER SAUCE for a Thai curry. 

In short I find this is great stuff to always keep on hand in the fridge, and I almost always have a package in mine, as it’s already cooked it has a long BEST BY date (about 5-6 weeks) so its not like a meat product.

A 7 oz. package has gone up in price now to $3.69 (current price, May 2019, NYC)

Some more uses: cut into strips, sprinkled with more seasonings (chili powder and garlic powder), stir fried, then added to lots of veggies in an asian stir fry.

RAVE

NYT no-recipe recipe idea. Soba/Tofu and Kimchi
Here’s what to do: Get some firm tofu; some soba noodles; some jarred kimchi. Make a sauce of minced garlic and ginger, some soy, hoisin or oyster sauces, a splash of raw sugar, honey or maple syrup, another of toasted sesame oil, a some red-pepper flakes, all whisked together. Boil water for the soba. Cut the tofu into manageable pieces, and pat dry with paper towel. Heat a good quantity of neutral oil, like canola, in a big sauté pan, then add the tofu in a single layer and fry it over medium-high heat, turning to get every side. Meanwhile, cook the soba. Remove the crisp tofu and toss with the sauce. Serve in a bowl, the hot soba arranged to one side of the tofu and the kimchi to the other, along with the sauce. Oh, man. You could put some roasted asparagus on top. A soft-boiled egg. It’s so delicious.

 

Pizza 102 – “Getting More Advanced” No Knead Dough


“Pizza 102”

Pizza, No Knead

Pizza (No Knead Dough) Canned crushed tom., fresh tomato, garlic, mozz, Grana Padano, EVOO, arugula topping…

Once you really get into making your own pizza, the next evolutionary step for you to take might be to make your own dough!

No…really! Its easier than you think. Especially now as over the last few years there’s been a kind of revolutionary dough recipe and technique that has caught on like wild fire. I’m referring to “No Knead Dough” which thanks to both its creator, Jim Lahey of the Sullivan Street Bakery, and the internet, which has spread the recipe to an enormous number of people who’ve tried it, has started many, including yours truly on this truly DIY fun and tasty path.

You can learn a lot by watching Jim Lahey show how to make homemade pizza with no knead dough:

More in depth info:

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

http://www.bonappetit.com/recipe/no-knead-pizza-dough

http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts OR 1 large square sheet pan pie

3 cups all-purpose or bread flour, plus some more for dusting {Trader Joe’s White Flour does well}
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours (If you are doing a square style pizza then keep the dough in one piece)
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone. …Or stretch dough out onto sheet pan, add toppings and bake. Hot oven, 500, until it looks done.

from:
http://www.tastingtable.com/entry_detail/nyc/99/No_Knead_Pizza_Dough_Recipe_by_Jim_Lahey_from_Co_Pizzeria_i.htm

Read more: http://www.tastingtable.com/entry_detail/nyc/99/No_Knead_Pizza_Dough_Recipe_by_Jim_Lahey_from_Co_Pizzeria_i.htm#ixzz2tcZdQqoX

Have you tried this ?  Let me know what you think in the comments section!

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