TJ ORGANIC RED LENTIL PASTA



Trader Joe’s (Giotto’s) ORGANIC RED LENTIL PASTA

 

Normally we eat pasta in my house at least once if not two or more times a week. My wife and I adore pasta. I’m good at making it. Or I should say “we used to” eat it that often! Recently my wife decided to try going “Gluten Free” and that has changed things not just for her but for “Us”. To keep life simple as far as eating and cooking, whats happened is basically we stopped eating pasta, much to my chagrin as you could say I’m a bit of a pasta freak. As Italians usually do, I could eat pasta almost every day. Really, I could be happy as a clam eating pasta every day, in fact I’d be super happy eating Linguine with clams!

So I really wanted to try something in the pasta department that we both could eat together, meaning I would give “Gluten Free Pasta” a try.

So I saw this Red Lentil Pasta at TJ. Unfortunately I was not impressed with this for cooking as a substitute for regular pasta. For me at least – that is someone who can eat gluten and wheat products – this lentil pasta would not be something I would willingly sub in for my “normal” pasta.

TJ Red Lentil Pasta is made from “red lentil flour”. Its even made in Italy! (I can imagine them rolling their eyes at making this stuff for all those crazy Americans) Uncooked, it looks quite nice, like a beet colored pasta. It has an interesting shape I was not familiar with, “sedanini”, a ridged, curved long ziti type shape.

When I cooked this, well this gluten free pasta just didn’t do it for me. This could never replace pasta for me, but again I don’t have to be Gluten Free. I had made a nice meat sauce sauce to go with this, a kind of Ragu for the lentil pasta, and cooked it up a bit with some some sauce just as I would normally prepare regular pasta. When we ate the finished pasted with the sauce we both kept commenting on that it was just not the same as eating pasta. Honestly we didn’t really enjoy it due to the somewhat odd texture we found. It didn’t have the chew of pasta. It seemed to get kind a bit grainy or granular when chewed, not smooth like real pasta.

To top things, the GF pasta’s at TJ are a bit expensive as well. A 12 oz package goes for $3. This is about 2 to 3 times the cost of TJ’s extremely good “regular” pastas made with semolina flour.

So I wanted to like this but didn’t, as I don’t have to eat this. it was a choice. On the other hand, my “gluten free diet” wife, found it to be not great but OK as in it was kind of “acceptable” if you can’t eat normal pasta but you want to eat something like pasta. If you HAVE to be on a gluten free diet, then you may find it OK too. I can’t think this will fool anyone as an excellent substitute for real pasta. For me, its kind of fake pasta frankly. A knock off.

Still I will try some of the other gluten free pasta products TJ sells, and see if they work better than this one made from lentils. TJ does have a few gluten free pastas: a black bean ziti, and a spaghetti made from brown rice and lentils. So if you must be gluten free, try all three and see which you like best out of what they have to offer. So just saying if you must be gluten free, then there are a few choices. Everyone raves about the Cauliflower Gnocchi (frozen). Again I tried it. I found it pretty good, but I still prefer TJ’s regular gnocchi. If you don’t need to be GF, like me, I find regular pasta and related products are superior to any GF ones.

If you are not gluten free and want an excellent pasta, get TJ’s Organic Spaghetti or Ziti. That is excellent high quality pasta, made in Italy, and is the equal to top Italian import brands sold in the US for 3-6 times what TJ’s sells it for, $1.29 for 1 lb, which is an excellent value.

If you are GF then this may be OK for you with a lot of sauce.

 

Italian Tomato Paste (in a tube!)


u·ma·mi (pronunciation: u -ˈmämēe)

A category of taste in food (besides sweet, sour, salt, and bitter), corresponding to the flavor of glutamates.

What genius invented this product? No, really I’m serious… whoever thought this up is a bloody genius. Putting tomato paste in a tube like toothpaste might be the greatest invention since the napkin. You might think of this as a minor advancement of our civilization but honestly this is so practical and useful. How many times have you needed perhaps just 1 tablespoon of tomato paste to add to something and thought, “Jeez, I don’t want  to open up that whole little can of tomato paste for a spoonful. I’ll just end up throwing most of it away”. Well, now when you need a spoonful or two you don’t have to open a whole little can of tomato paste. You just squeeze out what you need from this tube, and keep the rest in the fridge for the next time. It will last at least a month or two in your fridge. Actually a few months (even though they say on the box, use within 2 weeks…my experience says it lasts for a few months once opened). So for practicality this is a great item. Every cook should have this in the cupboard/fridge, always. This wonderful little item is only a little over a buck!

Tomato paste, which has a great deal of glutamates present = UMAMI

Tomato paste, dried mushrooms, Parmesan cheese, soy sauce, miso, seaweed – these are just a few food items that, as they contain natural glutamates, and bring UMAMI (aka the 5th taste) to what your cooking. A spoon of tomato paste will add a depth of flavor to many things. Unlock its secrets! See some of the links below.

Having said all that, when you need a can of paste and will use up the whole thing, or most of it, get the little can, which is cheaper in the long run, and thats only about 89 cents.

LINKS

https://www.bonappetit.com/story/what-is-tomato-paste

https://www.brit.co/how-to-use-tomato-paste/

https://www.today.com/food/chef-s-secret-how-use-tomato-paste-right-way-t75761

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

Trader Joe’s SAUERKRAUT with Persian cucumbers


SAUERKRAUT – German for “sour cabbage”

If like yours truly, you love sauerkraut then you will find that this TJ product is probably the best sauerkraut you ever tried. According to Trader Joe’s website they say even if you don’t like it now, this may change your mind about SAUERKRAUT. Now, that’s confidence in your product, huh?! Unlike commercially made mass-produced sauerkraut which is cooked and has vinegar added to it, this sauerkraut is a raw, fermented product. TJ says its made by a small batch producer in the traditional way, which is simply cabbage treated with salt, left to ferment for a period of time. So Old School. This is the real McCoy in Sauerkraut. It has pickled Persian cucumbers in it too, which are nice and add a little more crunch and variety. This Sauerkraut goes perfectly with hot dogs, of course, and sausages and would especially be great of course with the German made BAVARIAN BRATWURST previously reviewed, with a Rave. As we know now, fermented foods are very good for your digestive system, gut health and overall health in general. It’s considered healthy to eat something fermented on a regular or daily basis. A spoonful of this – or kimchi or kefir – and your gut will be aces.

Trader Joe’s Sauerkraut with Persian cucumbers is $3.99 for a 14 oz. container. Ingredients:, Cabbage, Persian Cucumbers, Salt, Garlic.

TJ Organic COLESLAW KIT


This is a super easy to prepare, organic Cole Slaw Kit. Just dump the contents into a bowl, fish out the packet of dressing, and squeeze it out and mix everything up together. That’s it, done.

With slaws its best if you do this at least an hour in advance (and keep in the fridge, to keep crisp). You could let it rest more, for 4 or 8 hours or even make it the night before. Everything will become all nice and cole-slaw-y when the cabbage has “pickled” a bit and the flavors meld together.

The package contains shredded green and red cabbage plus carrots, all organic. The organic dressing is a tangy, slightly sweet & sour dressing in the mayonnaise/ thousand island vein with lots of poppy seeds which add a nice flavor. Everything blends up well to make a nice, tasty fresh “homemade” cole slaw. Could you make this yourself easily with some cabbage, some carrots a hand shredder and some dressing? Of course, and I do many times during the summer especially, but if you don’t feel like doing “all that work” this kit makes it super easy. It doesn’t make a huge amount of cole slaw, about a pint of finished slaw after you let it sit for at least an hour when it will “shrink up” a bit as it marinates. A package is 10 oz and costs $2.69

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Trader Joe’s AUTHENTIC GREEK FETA in brine


This is an authentic, imported Greek feta made from sheep’s milk. Sheep’s milk produces the best feta cheese, and so this feta has the wonderful tangy flavor and aroma with a nice creamy texture that sheep’s milk brings plus it’s not overly salty. It comes as two large slabs of cheese covered in brine. The proper way feta should be sold and kept because the brine keeps the texture of the feta creamy and smooth.

There are a many types of feta cheese made in many countries and it’s made from the milk of different animals (cow, goat, sheep). Feta made from sheep’s milk is produced in France, Bulgaria, Israel and of course, Greece! Greek Feta may be the best of them all Though I like all the ones from the countries just mentioned. TJ has on occasion carried an Israeli feta (it came in plastic bag, and was only available for a year or so. It was excellent! The Israeli feta TJ now sells in a dark blue plastic tub is not quite as good as this Greek one in a light blue tub.

The plastic tub this TJ feta comes in I find a bit tricky to open – Only the very top part is a lid comes off, once you have broken the waterproof seal, ripping a small plastic tab in one corner of the tub (look for that tab). Open it up carefully flat on a counter, so brine doesn’t fly out everywhere (and by the way don’t throw out the brine – more on this later) Here’s just a few ideas on what you can do with feta cheese. I mean its delicious just by itself but its so versatile to have in the fridge to use with other things, like….

Greek Salad: Put a slab of feta on top of salad greens, chopped up cukes and tomatoes and voila, you have a Greek salad. Throw on some olives if you have them. Drizzle a good slug of very good Extra Virgin Olive Oil on and squeeze on fresh lemon juice. Grind on fresh black pepper. You can even vamp it up with more proteins like hard boiled eggs, drained canned tuna or sardines, or grilled chicken. Serve some good crusty bread and you have a lovely, super easy dinner in minutes.

Watermelon and Feta salad: Cube up some nice sweet watermelon with cubes of feta cheese which is a Genius combo. I’ve decided I don’t need olive oil on this, just the two ingredients and a grind of black pepper. But if you like with EVOO go for it. Fresh ground pepper is good with this.

Shakshuka and Feta: Use TJ’s frozen Shakshuka starter: add cubes of this feta as you cook it. Fantastic!

Feta cheese is often used in cooking: one of my favorite Greek dishes is “Garides mi Feta” (Shrimp with tomatoes and Feta) It’s fantastic!

The latest craze is that “Baked Feta Pasta” recipe that is making feta cheese hard to find so many people started looking for it, producers could not keep up!

As this feta is imported from Greece of course it costs more than the small pack of feta cheese TJ carries at $3 for 8 oz. which is OK (its cows milk) not great like this Greek sheep feta. This Greek feta TJ sell is $6.49 for 10 oz (drained). So figure about $10/lb for a real “Product of Greece” feta, which is a decent price for real Greek feta. Honestly this stuff will make your meal or dish, so worth the occasional splurge.

Oh and remember I said keep that brine? You can actually use it. That milky feta brine actually has flavor. Mellissa Clark in the New York Times put out a great recipe for chicken using brine, plus you can marinate chicken breasts in feta brine for 30-60 minutes;  Bake, broil, pan grill…! They will be SO juicy from the brining.

https://food52.com/recipes/69859-melissa-clark-s-feta-brined-roast-chicken

https://www.bonappetit.com/test-kitchen/primers/article/feta-guide

https://food52.com/blog/23031-how-to-use-feta-brine-water-salt-tricks-tips

RAVE

“You know how many kinds of feta exist? Thousands. Every place you go in Greece, they make feta” (Greek cheese monger in Astoria Queens)

Trader Joe’s SHAWARMA CHICKEN THIGHS


 

Trader Joe’s SHAWARMA SEASONING BONELESS & SKINLESS CHICKEN THIGHS

It’s rare that I buy meat or chicken that’s comes already marinated in a package. I normally make any marinade or seasoning I would want myself. But I saw this package of “Shawarma Chicken Thighs” at Trader Joe’s and that sounded a little intriguing to me… ‘cuz I love me some good Shawarma! So I got a package for review. 

The short answer is I liked these a lot, way more than I expected to. The bigger answer is I have bought them a few times since. 

TJ’s SHAWARMA CHICKEN THIGHS are deliciously tasty, easy, and very convenient to have in your fridge, as they can stay for a week or more in the unopened package. For convenience’s sake, these are just dandy. Just open the package and throw them in a pan. 

First thing to know, removing the chicken is a bit messy, so be warned. First I used scissors to open the bag, then tongs to pull the chicken out of the bag. Sure you can do it with your fingers but don’t be surprised if they get a bit stained from the annatto and turmeric, as will your cutting board. Pulling the chicken out, you’ll immediately smell the nice spices. Simply blot the chicken a wee bit with a paper towel, and toss them in a hot cast iron or non-stick pan. Other ways to cook them? Under the broiler or on a grill, or bake them in the oven. I think these would work very well to make a great Sheet Pan Supper baked with some veggies. Grilled in a pan or broiled…these thighs can be ready in 15-20 minutes with almost no work.

TIP: You can put some shallow slashes in the thicker parts of the thighs to help them cook more evenly (I even put slices of garlic in the slashes at times… extra fresh garlic never hurts)

I grilled the thighs in a medium hot pan as suggested for about 7-8 minutes per side. I used a black cast iron pan with a teaspoon of olive oil added first. I let them cook without touching or moving them (important!) till they had a very good sear and were a deep golden brown on the bottom. Flip them over and cook for about another 7-8 minutes or so. So in as little as 15 minutes from package till plate, you have can dinner ready, with some sides… So. Really. Easy. If you have the option to grill these on a real grill, with wood or charcoal or course that would be even better I’m sure.

Our kitchen smelled wonderful while I was cooking these from all those nice “Shawarma” spices. The “shwarma seasoning” spices they use are typical Middle Eastern spices. TJ states “…Onion, garlic, sea salt, cumin, cinnamon, coriander, paprika, turmeric, and parsley.” Of course you could add even more spices if thats your bag (fresh garlic, some more cumin, or something with a kick?) I frequently always add more spices, such as more ground cumin, a dash of Spanish smoked paprika, and especially fresh garlic. These aren’t spicy so if you want some heat just add some of your choosing. TJ’s Zhough Green sauce goes especially good with these, with a bit brushed on at the very end, and/or on the side after cooking. You can throw veggies in the pan (onions,  carrots, cherry tomatoes…) and cook those up too of course.

When the chicken is cooked to your liking, take them out of the pan, and rest them for about 5 minutes or so, before slicing them up to keep them nice and juicy – and save any nice juices of course and pour over when you serve them. It wouldn’t hurt to hit them with some fresh lemon or lime. A pat of butter is heavenly. They don’t need it but its a nice touch. I could have used a tiny bit less Sodium which is listed a wee bit high in the Sodium count on the package. Still they were not salty especially served with other food, and as I served the chicken over some basmati rice. As mentioned I found these go great with TJs’ “ZHOUG” Yemeni green hot cilantro sauce, which is quite spicy. It matched very well with those Middle East spices. Or even just some greek yogurt and lemon is a nice sauce. Greek Yogurt and Zhough mixed together is wonderful in the ratio of your choosing (spicy or just a little). Chopped fresh cilantro goes great with these if you like it, or just some parsley. You can slice up the chicken and plate with the juices. The nice thing about chicken thighs as opposed to chicken breasts are thighs are much more forgiving. Thighs stay juicy almost no matter what, and are almost impossible to overcook unless you really try hard, unlike boneless chicken breasts which are so easy to overcook so they are dry (mine? never! In a future post, I promise to tell my cooking technique for juicy soft boneless chicken breasts –) DONE: here it is (link)

How to serve the chicken? Any way you wish of course but a great way would be to make this into chicken SHAWARMA wraps of course. Slice up the chicken and put some SHAWARMA Style on some a flatbread, warm pita or TANDOORI NAAN (yes!) or the TJ HABANERO LIME TORTILLAS…. add some chopped veggies (tomato, cukes, shredded lettuce, etc) Then add some sauce, a tahini or yogurt garlic sauce. A bit of YEMENI ZHOUG SAUCE if you can handle the spice! (TIP: You can soften it up mixing with greek yogurt) Wrap it up and you have a Chicken Shawarma. A little messy to eat but oh so good. Your family will love them. Rice on the side, or as a bed is great.

BTW here’s an excellent recipe for a White (Yoghurt) Sauce for Shawarma:

The Best Ever Shawarma White Sauce

The second dish I made with these chicken thighs were to use them in Chicken Tacos and Fajitas. Despite the slight cultural melange, they were actually terrific as Tacos. Did you know that Lebanese migrants had a big part in Mexican food culture (Tacos Al Pastor)? They did! Some Green Dragon hot sauce with it’s tomatillo base made them quite Mexican on the tacos.

SHAWARMA CHICKEN THIGHS are $4.49 a pound*. The 1.5 lb package I bought was just over $6 and I got two meals out of it, with sides, so more than if you just bought chicken but not a bad deal. A package can keep for quite some time in the fridge as they are in a marinade (a few weeks) or freeze them. These are excellent to use as the Chicken part of a dish, say a Chicken and Rice (brown the meat with onions, throw in rice, add broth…) I made an Arroz Con Pollo with these and it was terrific!

In sum the SHAWARMA CHICKEN THIGHS are a really good Trader Joe’s product and well worth trying. Would I buy them again? Absolutely, I have regularly. These are a TJ hit. Of course, you are paying a bit for the spices and packaging ($1 a pound?) So if you want to save a little money, naturally just buy chicken thighs and add some middle eastern style spices for a marinade on your own. 

(LINK) TJ’s INFO PAGE FOR SHAWARMA CHICKEN THIGHS

  • UPDATE 1- Price increased since I first wrote this to $4.79/lb. (Jan 2021)
  • UPDATE 2 – TJ now sells two other varieties of marinated thighs: HARISSA and LEMON & HERBS

RAVE

(LINK) Here’s A Recipe I found on TJ’s site with these for Shawarma Chicken Rice Soup

 

THIS IS WHAT A REAL CHICKEN SHWARMA LOOKS LIKE COOKING ON A HUGE ROTATING SPIT…AND SLICED OFF….(if you ever get the chance, try it!)

TJ’s CINNAMON ROLL BREAD


TJ’s CINNAMON ROLL BREAD

The name of the bread is a wee bit of Hyperbole if you expect this to ooze like a Cinnabun. However this is very, very good raisin bread with lots of cinnamon flavor. I love this Cinnamon Bread. It’s another of my “Must Have Always on hand” things from TJ’s (yes there are so many of those). The package says it’s “ooey, gooey…” well,  its not really that ooey gooey it’s just a tiny bit gooey which is fine if you want to put this in your toaster…which you absolutely should!  While it’s not bad as is untoasted, to get the full potential, do toast this bread up as by toasting it, the heat brings out the maximum cinnamon and raisin flavors. Don’t they sell Cinnabuns just out of the oven for this reason, so the smell wafts in the air? This bread toasts up to yummy perfection, however be careful and keep your eye on it and don’t let it burn or you’ll be sorry. Its a fine line from perfectly toasted, to burnt toast, i mean a few seconds.

TIP 1: I go Full Monty Maximum Cinnamon… after its toasted, I put on some butter and a sprinkle of a wee bit more ground Cinnamon and Brown Sugar on it…Heavenly! Really try it.


To die for.

Or try: Cream Cheese instead. Cream Cheese and chopped Dates (or dried cranberries)!

Or just by itself with some butter. Even thats very good. You can’t go wrong with this excellent product at breakfast time. Your family will go nuts for it when they smell it. A 24 oz loaf goes for $3.49.

(UPDATE = WENT UP TO $3.79 since this was written)!

I would recommend you freeze the bread to keep it as fresh as possible, and take it out as you need it to toast it up.

TIP #2  Sunday I woke up thinking hey this would be great to make French Toast with. I made it. Yup. It was fantastic for French Toast! Try that yourself.

RAVE

 

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TJ’s WHOLE WHEAT COUSCOUS


I always keep Couscous in my pantry as its incredibly fast and easy to make staple, far quicker to make than rice for example, it’s very tasty and versatile.

Couscous (“koos-koos”) is a pasta-like grain, that is a staple in the North African cuisines of Algeria and Morocco. It’s even part of Sicilian cuisine, with all the Arab influence on its cuisine.

Couscous is made out of semolina wheat generally. Trader Joe’s sells this whole wheat, whole grain version made from whole wheat (durum wheat) and says PRODUCT OF FRANCE. I lived in Paris for a while, and they have couscous restaurants like we have pizza places, as there are many people of North African origin.

One of the reasons I love couscous, is it basically is ready in five minutes. Here’s the basic method: Put a cup of water in a pot. Bring it to a boil. Add Salt and Butter (or olive oil) Dump in a cup of this couscous, turn off the fire, cover the pot, and let it sit for five minutes. Thats it, done, you just fluff it up with a fork and it’s ready to serve.

You can use couscous as a side dish, as you would rice or pasta. It really soaks up sauces or stews. Use it as a “bed” for your Main. You can do other things as well with it like serve it as a salad or tabouli, hot or cold. It would be a great base for a “protein bowl”.

A box of Trader Joe’s French imported Whole Wheat Instant Couscous sells for only $1.99 for 500 grams, (a bit over a pound). This is an excellent product to always keep on hand in your pantry and tryHere are some links related to peruse.

https://www.thespruceeats.com/simple-couscous-recipe-2355404

http://www.chefday.com/couscous-merguez

http://www.cliffordawright.com/caw/food/entries/display.php/id/58/

https://food52.com/blog/22956-sicilian-couscous-alla-trapanese-recipe-history-behind-it

 

 

RAVE

Trader Joe’s Thai Green Curry Simmer Sauce


“Trader Joe’s Thai Green Curry Simmer Sauce is a delicate blend of coconut milk, shallots, lemongrass, garlic, galangal, coriander seed, Thai lime peel, ginger, turmeric, cumin and basil”

I should start with the fact that I actually can make a decent Thai curry from scratch, having been taught by a Thai friend. It’s pretty easy actually IF you use a pre-made Thai canned curry paste like MAESRI brand from Thailand, sauté that, and add in coconut milk.

But when I saw this jar of “Thai Green Curry Simmer Sauce” which says “Made in Thailand” on the label at TJ’s I wanted to try it for a taste test.

Here’s a link to TJ’s own Fearless Flyer post about this simmer sauce so you can see what Trader Joe’s themselves have to say about it.

My review is : well TJ’s “Thai Simmer Sauce” is not bad – in fact I like it. However I do need to  warn you, if open this up and expect to get as I did at first, an authentic, powerful Thai-level SPICY Green Curry, you will be disappointed. Lets be honest, this classifies (to me) as barely spicy. This sauce fits into a mild baby-level Thai spicy level I can easily imagine a Thai Mom feeding this to their two year old ! I’m saying: MILD. Which is why TJ describes its as a “delicate blend” – yes it is a delicate blend, exactly. A not spicy, mildly seasoned coconut-milk-based green curry sauce with a very small level of spiciness. But again, I do like it. Though mild in spiciness this is actually VERY TASTY. It is full of nice Thai flavors. It can be the base for cooking a “Thai inspired” dish very quickly, just by opening up the jar of this and adding some ingredients as the label says:

“SAUTÉ ABOUT A HALF POUND OF YOUR FAVORITE PROTEIN. ADD AN EQUAL AMOUNT OF VEGETABLES AND SAUCE AND SIMMER”.

Now if like it spicy and you happen to have a can of some authentic Thai curry paste (which you can find online at Amazon) you could add a spoonful or two of that paste to this, and make it into a more powerful tasting Thai curry. If thats too much trouble just add a few tablespoons of Trader Joe’s GREEN DRAGON HOT SAUCE if you want to turn up the heat some, this will add some nice cilantro and chile flavors and spiciness.

Last night I used this sauce to make a Thai Seafood Curry and it turned out very tasty. (My “No-Recipe Recipe”: I sautéed some celery, carrots, onions, garlic and cubed potato for 10-15 minutes, then added a jar of this sauce and simmered for about 10 minutes till all was barely tender, then added some shrimp and simmered it for another 2 minutes, serving with some white rice. Yummy!)

You could use just about any protein to make your Thai Green Curry: Chicken, fish, beef, pork or tofu, plus a slew of veggies. Experiment. Pair the finished curry with rice or rice noodles.

TIP: The label says “add a 1/2 pound” of your main ingredient. So figure this jar is for about 2 servings? So for 4 people, I would double everything: a pound (or more) of the main ingredient/protein, equal amount of veggies, and 2 jars of sauce.

A 12 oz. jar costs $1.99. “INGREDIENTS – Coconut milk, water, green curry paste, sugar, rice bran oil, food starch, green chili, salt. Product of Thailand.”

This is worth a try if you like Thai flavors. Its a good thing to have in the cupboard for whenever you get in that mood.

 

RAVE

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