Wait a second… You want me to eat those yucky looking fishies?
Don’t click away in disgust.
There are a so many reasons for you to add sardines to your diet, if you aren’t eating them already. If you think sardines look yucky, read about all the health benefits they have. They are one of the healthiest foods you could eat and come with a TON of health benefits. And they are pretty cheap! At least at Trader Joe’s.
Sardines are not just good for you, they are one of the healthiest fish you can eat. Into Protein? A can of sardines is loaded with protein (21 grams) and they are a terrific source of calcium (the regular ones with bones, not the boneless/skinless). Women especially need to get lots of calcium.
Sardines also provide heart-healthy Omega-3’s that may help with reducing inflammation, improving cognition and more. Sardines have the lowest levels of mercury of any fish.
Are they farmed? No way. All sardines are WILD caught and they are plentiful in the oceans. So sardines are a highly sustainable fish, unlike many fishes that we like to eat. And they are cheap, they are probably the least costly fish you can buy. So lots of benefits.
But not only are sardines healthy to eat, they are DELICIOUS. Europeans love them, and eat lots of sardines. While this may not be the case here in the U.S, you should change that by adding them to your diet if you don’t already.
Trader Joe’s sells at least three varieties of canned sardines. My favorite ones are the SMOKED SARDINES IN OLIVE OIL (purple can). One can gives you a whopping 21 grams of protein. Plus Calcium and Omega’3. I probably eat a can for lunch at least once a week.
SERVING SUGGESTION: Take out the sardines, put them into a dish, and mash them up with a fork. Add 1 large teaspoon of mayonnaise, a squeeze of fresh lemon (1/4 lemon?), and a nice grind of fresh black pepper. If you like hot sauce, add a bit. (optional, chopped parsley or scallions) Mix the mixture up well. You can spread the mashed sardines on your favorite crackers, or some freshly toasted bread with a little butter. This will go great on the Scandinavian kind of flatbread (open sandwich) or on some warm Lavash. Enjoy!
Trader Joe’s carries a few varieties of sardines. My favorite? I recommend the sardines in the purple can (“in olive oil smoke flavor”). They are probably my favorite of all TJ’s sardines.
But if you can’t bear the sardines with skin (which by the way contain the most calcium due to the soft edible bones, so soft you won’t notice them) If that is beyond your ability, then get the skinless boneless ones (grey can). They could be a good starting point if you are squeamish, however when you mash up sardines, frankly they almost look like tuna fish.
I recommend the lightly smoked sardines (in the purple can) as the tastiest sardines Trader Joe’s sells. You can even sauté potatoes in the left over oil in the can which will make a delicious potato dish.
By the way, the bones? They are so soft when cooked you probably won’t notice anything.
Country of origin: Portugal (purple can), Canada (blue), Morocco (grey)
Trader Joe’s carries a number of different kinds of chicken sausages, all of which are pretty good. The ones I especially like are the Smoked Andouille, Spicy Jalapeno and these, “Smoked Apple Chardonnay” Chicken Sausages. If you’ve never tried any of the many chicken sausages TJ’s has, these might be good to try first as they are mildly sweet with a general kind of middle of the road flavor that most people might like. I find them convenient to have on hand to get a quick dinner ready. You can use the chicken sausages in a variety of ways. You can grill, sauté or roast them. They are already fully cooked. Still for flavor I think you want to get a nice sear on them.
Pictured below is a dish I made using these sausages (two) of pan fried gnocchi and green beans. I just sautéed everything in olive oil with lots of garlic until lightly browned and then tossed in some French Green Beans at the end. Grate a little Parmesan on top. Easy, yummy dinner.
There are no artificial ingredients listed (no nitrates for example). Ingredients include: chicken, dehydrated apples, celery juice, onion, pepper, nutmeg, thyme, ginger, chardonnay, rosemary. The TJ Chicken Sausages come in a 12 oz package of 4 for $3.99. Trader Joe’s has a few varieties of other chicken sausage flavors too, so try them all and see which you like best. I liked this one, Roasted Garlic and Andouille….
This is a recipe for the Andouille Chicken Sausage with TJ’s Southern Greens (you might use these sausages but the Andouille ones would be a bit more Southern)
INFLATION UPDATE: Prices went up; now $4.29 (Apr 2022)
Trader Joe’s has some decent regular pastas (in the blue bags) which are a steal at 99 cents. However for a tiny bit more, you can have a better pasta being the ones labeled “ORGANIC PASTA” (with red lettering) which are a level up. If you haven’t checked them out yet, you should. These Organic Pastas cost $1.29. They are well worth the slightly higher price because you’re getting a higher quality Italian pasta. Almost “artisanal” as one can see by the rough texture, this pasta was manufactured using “bronze dies” which high quality pasta makers use. Bronze dies make better pasta as they give pasta rough edges which makes for better sauce adherence. Compare these pastas to the blue bags which are smoother. Cheaper pasta’s are extruded with Teflon dies which give them a smoother exterior. Bronze dies are expensive and wear out which is one reason why “good pasta” costs more.
Another indication of the better quality of the TJ “Organic Pasta” the pasta is it is lighter in color, indicating a slower drying time (again, makes for better pasta). TJ’s carry a number of kinds of these organic pastas: spaghetti, fettuccine, penne, radiatore…. All good. The package directions state around 10-11 minutes of cooking time. I do a minute or two less than al dente, then finish cooking the pasta in the sauce as Italians do (they never pour sauce on bare pasta). TIP: Always save some pasta water to add in tablespoons as needed.
So check out TJ’s Organic Pastas as they make terrific dishes. Not that the regular pastas in the blue bags are bad. These just a even better. By the way, TJ’s does sell special ones labeled “Artisanal Organic” pastas. Those may cost around $3 or or less.
Any of these pasta shapes would go great of course with TJ’s CACIO E PEPE sauce – or any other favorite you like. If you want a real authentic Italian sauce, I suggest trying your hand at Pasta Puttanesca. I made it last night and it was fantastic (you can get the Capers, Olives, Anchovies at TJ’s). Watch VINCENZO make it, it’s easy and delicious!
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.
I was surprised the first time I saw the famous red ILLY logo staring at me from the coffees shelf at Trader Joe’s. Really? Trader Joe’s is now selling ILLY coffee?!? Yes it is and let’s hope it stays that way. ILLY is one of the most famous coffee brands worldwide and in Italy for 80 years on. Their red logo is instantly recognizable around the globe. The ILLY coffee company has a long history. They produce terrific coffee. I think one only finds this premium brand at some special stores and not at the supermarket. So yes I was happily surprised to find I can buy it and TJ’s now and for a decent price too ($9.99 for 8.8 oz). This is a very good coffee, a blend of 9 different Arabica origin beans in a medium dark roast in a medium fine grind. It should be good for most any coffee maker, in an espresso machine, for a Moka pot (which is what I have switched to), doing drip or pour over coffee and great if you like strong dark roasts. I use this for a Cafe Con Leche (with milk) done in a Moka pot and its perfect for that.
Here’s what ILLY says about this FORTE BLEND which was developed about 80 years ago.
It’s vacuum sealed in this terrific looking metal container which even has a rubber gasket to keep air out once you open break the vacuum. Keep it in the fridge after opening and use within about two weeks when it’s at its freshest.
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.
Trader Joe’s OLD FASHIONED CINNAMON GRAHAM CRACKERS
I loved graham crackers when I was a kid and these kind of remind me of the graham crackers we used to eat, which I am guessing were Nabisco’s, except for one thing. These Trader Joe’s cinnamon graham crackers are WAY BETTER than Nabisco. Far better. Besides probably having better sourced ingredients these TJ’s grahams are thicker, heartier and have a way bigger cinnamon flavor. One might call these “gourmet” graham crackers. Both adults and kids will love these as well.
When my wife and I both tasted these for the first time, the two of us immediately gave a big thumbs up at how delicious they are. They have a great blend of cinnamon and sugar. They are simply delicious. I tried them with milk (big thumbs up) as well as with some tea, with coffee, and even ice cream. They were great with those too and great just on their own.
Trader Joe’s Old Fashioned Cinnamon Graham Crackers are $3.99 for a 1 lb box.
I like making a kind of parfait with these and GREEK YOGURT with Honey. They match well together. Layer them, put in the fridge and wait about an hour till they blend together. Yummy and easy dessert.
Bakers: If you make graham cracker crusts these would be fabulous.
Trader Joe’s introduced a fantastic seasoning, these Dried Green and Red Hatch Chile Flakes. This stuff is terrific. Now from what I understand in New Mexico, “Hatch Chiles”, named after the Hatch Valley where they are grown, are to be found everywhere in both fresh and dried form (with strings of dried ones called “ristras” hanging outside houses). Hatch Chiles are consumed in quantity by all New Mexicans, the only thing being if you are a “green or red” person. Hatch Chiles seem to be something Trader Joe’s has some interest in. They have a Hatch Valley Salsa and have always had those little cans of fire roasted chiles (terrific for the pantry BTW). Last summer I recall seeing bags of fresh Hatch Chiles which really surprised me as in NYC seeing fresh Hatch Chiles is so rare I think one might only find that at a Super Gourmet grocer. Those TJ fresh Hatch Chiles I saw might have been a one-off deal as I haven’t seen them since. I am guessing TJ’s decided it’s more practical to sell Hatch Chiles like this in a dried crushed form.
These HATCH CHILE FLAKES are yet one more great addition to TJ’s excellent line of spices. The bottle of dried flaked chiles contains both red AND green chiles to accommodate all comers. These dried chilies are not very spicy and add a wonderful flavor. HOW TO USE: Add these chile flakes to any ground meat, burgers (beef, ground turkey, or ground chicken) or even Impossible burgers, or to tacos, stews, tomato based dishes, pasta, pizza, cheese dishes… Add to marinades and sauces… use the flakes to marinate chicken or meats (or tofu for that matter) in a marinade. Sprinkle this on eggs or on avocados or Avo-Toast.
The 1.9 oz jar is $3.99. A little expensive for a bottle of spice, but you can use a teaspoon and get a lot of flavor – not to mention you don’t have to go all the way to Santa Fe to get your fix of Hatch Chiles and the flavors of New Mexico. If this sounds interesting I would grab a bottle as who knows if this product will be around forever or it’s a one off like those Trader Joe bags of fresh Hatch chiles I saw once. I am stocking up with a few of these.
TRADER JOE’S says: “It’s hard to overstate the importance of red and green chiles to New Mexican cuisine — there’s an argument to be made that red and green chiles are, in fact, the foundation of New Mexican cuisine. After all, New Mexico’s state question (apparently, there are such things as state questions), “red or green?”, is a direct reference to their ubiquity in restaurant settings. In honor of these chiles’ special place in Southwestern cooking, we’re proudly introducing Trader Joe’s Green & Red Hatch Chile Flakes to our shelves, so that their spicy, singularly New Mexican flavor can be enjoyed at home in dishes of all kinds — no matter which state your home happens to be in.
Of course, these aren’t just any chiles: these are dried Hatch Chiles, from New Mexico’s renowned Hatch Valley. Widely praised for their unique, savory taste (some detect notes of onion or garlic in their flavor profile), these Green & Red Hatch Chiles are especially great for adding heat and depth to taco meat, enchilada sauces, chilis, or stews. And since each jar contains both Red and Green Flakes, you get the benefits of each: both the round, slightly sweeter flavor of the more ripened Red, and the sharper, more vegetal flavor of the younger Green. Try folding them into your next burger for a nice, peppery kick.”
This is one of the granola’s I get a Trader Joe’s. I’m still upset my old go-to granola (Coconut Cranberry Granola) was discontinued (argh!!) a few years ago. The Pecan Praline granola is pretty good and now my Go-To general granola for breakfast. If you look at the closeup of the granola you can see it’s not loaded with large pieces of pecans, they are more mixed in as “praline” perhaps. When I want lots of nuts, I just top my cereal with a little Grainless Granola. This Pecan Praline granola’s a wee bit on the sweet side but not overly so. When I add my plain yogurt or unsweetened almond milk on it, it all balances out just fine. A 1 lb bag goes for about $3.50. I assume this is GLUTEN FREE, as it’s just oats. Whole Grain.
“PESTO ROSSO – “Red, tomato-based pesto sauce, rich umami flavor, including Parmesan and cashew nuts”.
Trader Joe’s PESTO ROSSO, is interesting. Rosso is Italian for “red”. Here one usually thinks of pesto as the green Pesto Genovese made from basil leaves, (pine) nuts, Parmesan cheese, and olive oil. Pesto Rosso is a red version made from tomatoes, (cashew) nuts, and Parmesan, which is a Sicilian or Southern Italian kind of pesto (paste). I got a jar to check out and made a pasta dish with this. The dish turned out quite tasty. TJ’s Pesto Rosso is pretty good, however just like the other jarred TJ green pesto it will better if you fix it up a little. Some fresh garlic, maybe some chopped up TJ’s Sun-Dried Tomatoes in Olive Oil, and naturally a generous amount of freshly grated cheese (Parmesan, Pecorino, Rosemary Asiago or Canestrato Pepato. Extra Virgin olive oil at the end is a must, as they made this with bland cheap sunflower oil to keep costs down.
USAGE: Cook your pasta two minutes less than al dente, drain it (saving 1/2 cup pasta water – a super secret ingredient*). Add the pasta to a pan with the Pesto Rosso and finish cooking the pasta adding a few tablespoons of the pasta cooking water as needed. Cook about another two minutes until the pasta becomes al dente and nicely coated with sauce. I added some fresh garlic. I also added a tablespoon of Tomato Paste (optional) to intensify the tomato and umami flavors even more. When ready, plate it up and drizzle with good EVOO and a nice sprinkle of freshly grated cheese on top. Fresh or dried basil on top would be nice if you have it.
Now one can use the Pesto Rosso in other ways besides pasta. You can spread it on fresh or lightly toasted bread or a baguette for a kind of bruschetta, again with maybe a few additions (a little olive oil, fresh black pepper and some Black Garlic…. or a little on some crackers topped with a slice of Rosemary Asiago cheese. Pizza or French Bread Pizza? Definitely. So get creative.
TJ’s Pesto Rosso is worth checking out, and I love they they have another convenient fast pantry item for those times when “there’s nothing to eat in the house”. The 6.7 oz jar is $2.49. You can get some more ideas about Pesto Rosso from the link below plus even a recipe to make some yourself! BTW The jar indicates it makes about 7 portions so use that as a guide. Don’t use a whole jar to make 2 (or even 4 portions). I’d say 2 heaping tablespoons per portion/person. A few tablespoons of some *reserved pasta water when you finish your pasta in the pan will get this to coat and absorb into the pasta.
Our Pesto Genovese has long been a customer favorite. While this style of pesto comes from Genoa our Trader Joe’s Pesto Rosso brings the tradition of red, Sicilian pesto to our grocery shelves.
Our Italian supplier uses tomatoes as the foundation, with sunflower oil, Parmesan cheese, garlic, and some basil—though not as much basil as one would find in green pesto. Pine nuts, typical of Genoese pesto, are exchanged for cashews in our Pesto Rosso. Carrot purée pumps up the red-orange color, while also adding some subtle sweetness.
Pesto Rosso has a saucy, spreadable texture that is great for topping a toasted baguette, or a homemade pizza, or even a French bread easy pizza. Use some spoonfuls to enhance the flavor of your minestrone, or vegetable soup. Of course tossing some in with your favorite hot pasta is a must.
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