Trader Joe’s Amba Mango sauce is a unique and very tasty condiment.
I had vaguely heard of “Amba” as an Israeli condiment for “Sabich” (eggplant sandwich). Amba Sauce is one of those new tasty food products that TJ sells that you may not know what it is at first, nor what you would use it for, but give this wonderfully unique tasting stuff a try. Savory, pungent, tangy, the sauce is made from fermented ripe as well as green mangos simmered with garlic, salt, turmeric and a few other spices, blended into a smooth sauce. Amba is so unique, intruiging and tasty that once once you try it, you will end up dreaming of things you might try it with, “I wonder if this would be good on..(fill in blank).” Thats what I did. I kept putting it on things to see if they would be good with it. Many were!
So what is “Amba Sauce” anyway? From the package: “Amba is a fermented mango sauce traditionally found in Israel India and the Middle East. Use it as a savory sauce on meat and seafood, vegetables and falafel, or even as a unique salad dressing”.
“Amba” means mango in an Indian language, Marathi. Its made of yellow ripe mangos as well as unripe green mangos, pureed till smooth and cooked with many spices and chilis and is fermented. The fermentation I’m sure ratchets up the taste level. It is both sweet, sour, and spicy. The heat comes and hits you later. Much later. This stuff is a very complex flavor bomb of fruity and spicy and many spices. Get the idea? Its great for many things. Just a few ideas: Try it over cooked chicken. Falafel, of course! Salmon. Meats. Salads and bowls. On the side with Indian pakoras, or breads, or basmati rice? Absolutely of course! Mixed with Greek Yogurt*? Yes! I came up with the idea of mixing these two things and it was amazing together as the yogurt calmed down the spice level and melded things.
AMBA SAUCE is carried in the refrigerated section and comes in a convenient squeeze pouch with a plastic top. A 14-ounce re-closable, pourable yellow bag of Trader Joe’s Amba Mango Sauce is $3.29. A bag lasted me quite some time as a little goes a long way, and it can last for a month or two in the fridge. This is a fantastic TJ product well worth the price. Amba is hard to find in the U.S.
Here’s a super easy tasty sauce mix with Amba I came up with; it makes a smooth, creamy yummy sauce, toning down the spice level but still getting some and you can adjust the ratio of amba to yogurt.
*GREEK YOGURT & AMBA SAUCE
Mix about 1/2 cup of plain Greek Yogurt with about a 1/3-1/2 cup of Amba Sauce. Add chopped garlic mashed with a little salt. Fresh ground pepper. Stir to combine and let it sit in the fridge for a bit. For a GREEN SAUCE version of this which I made, just add chopped parsley or arugula or baby kale, chopped very finely. Let flavors meld in fridge for at least a 1/2 hr or more. Serve on fish, chicken, meats, grilled tofu, or over basmati or jasmine rice, or practically anything! Adjust the ratio of amba and yogurt to your exact liking.
I can tell by the stats that a good number of visitors to the site are interested in posts about Tofu.
Therefore I’ve been wanting to write up a post reviewing this tofu that I always buy at Trader Joe’s most anytime I go there, along with a simple basic recipe on how to prepare an easy tofu dish. Interest in tofu is well deserved of course, as tofu is an excellent, high-quality protein that is plant-based and is inexpensive. So what’s not to like?
Even if you, like yours truly, are not vegetarian, tofu is a good thing that you should be eating for so many reasons. Tofu is healthy, good for you, good for the planet, and is versatile and easy to use in many ways. If tofu is not already on your typical “mains” or “proteins” list when you go shopping I would suggest tofu be added to your list. How about Meatless Mondays? Thats a good start! In our house we usually make a Japanese “tofu steak” type recipe once a week or so.
“Trader Joe San’s ORGANIC TOFU” in the pink & white package is a good tofu. Not too soft nor too firm, it takes well to being cooked up as described here. Not for most of us Americans tofu pretty much seems to have “no taste” on its own. However what tofu does quite well is absorb flavors. What flavors should you think about? Obvious ones are all Asian flavorings: Soy sauce, ginger, garlic, sesame oil, cilantro…. You can not go wrong with these flavors cooking tofu. What about texture? I like cooking my tofu till its “golden brown” and develops an outside surface texture with a slight bite to the tooth, which it can get if cooked in certain ways. So one of the ideal ways for me to make it is to grill it until golden brown to improve the texture and then serve it with some kind of sauce.
Here’s a very basic and easy recipe to make grilled or sautéed tofu.
1. Take the tofu out of the package, pour off all the water, and set it over a colander or strainer to drain as much water as possible. Let it sit for about an hour. I sometimes put a few plates for a little weight and pressure.
2. Cut the tofu carefully. First into slices about 1/2 inch thick, then if you want smaller pieces, cut those into half. Heat up a non-stick or cast iron pan till it is good and hot with a teaspoon or two of vegetable oil and add the tofu slices (a little sesame oil added now is great for extra flavor). Let it cook for about 10 minutes at medium heat until the tofu looks golden brown when you check it. Flip the slices over and cook the other side till also golden brown. In the picture below I’ve sprinkled on some fresh ground black pepper too.
3. When the tofu slices are browned, now is when you either go one or two ways with sauce or flavoring. One way is to add the sauce (ingredients) to the pan and cook in the sauce till they are absorbed mostly. The other way is to remove the golden brown slices of tofu to a serving plate, then make your sauce and pour it over the tofu and around it. Both ways are good and I would suggest trying both methods and see which you prefer (the pouring over keeps the crispy texture of course a bit more). I like both ways and make it both ways depending on my mood.
How to Make a Basic Sauce: Sauté freshly grated ginger and chopped garlic for a few seconds till fragrant in some veg or sesame oil, then add your liquids: 2-3 tablespoons of low sodium soy sauce (Trader Joe’s sells this). Maybe some veg or chicken stock too. A teaspoon of Sesame Oil (TJ). Optional: Mushrooms, Oyster Sauce, Sriracha, Fish Sauce, chopped scallions, pinch of sugar or honey, and Cilantro if you like it. If its very liquid you can add a little cornstarch/water slurry to thicken up the sauce.
Lazy options: If you prefer to just buy a sauce for your tofu steak: Try TJ’s SOYAKI or TJ Ginger Soy salad dressing. Sriracha and Soy. Anything flavorful that might go well with it.
A package of this tofu feeds 2 or 3 with other things (rice, sides) and costs around $2. Cheap!
Marinating also is a good technique for flavor. Here’s a good sounding recipe for Baked Tofu.
I’ve previously reviewed the same brand, Bench and Field natural cat treats which are great. This is their dry cat food called “BENCH & FIELD HOLISTIC NATURAL FELINE FORMULA”.
Bench and Field make excellent pet food products. Their tag line is “Health Food for Pets”. Pretty good line, you gotta like that.
The B&F HOLISTIC NATURAL dry cat food is the more expensive of the two brands* of dry cat food Trader Joe’s carries, the other being the dry food sold under TJ’s own brand name, which is also quite good and a bit more economical.* So I buy both brands of food, on and off. Both of the dry cat foods TJ carries are quite good and better than say, large commercial brands like Purina Cat Chow, Meow Mix, and the like.
Compared to the TJ brand dry cat food, I would say Bench & Field scores a bit higher from a standpoint of ingredients listed, which if you look at the label all seem to be good, “honest”, healthy stuff (for instance, no “chicken by-products” which even Purina Pro Plan has). The label says 32% protein which comes from a variety of meats and grains: chicken, brown rice, anchovy, sardines, egg, oatmeal. Also has a bunch of fruits and veggies, plus other good stuff if you look closely at the listed ingredients like kelp, quinoa and a lot of probiotics too! Yes – “Health Food For Pets”.
I cut and pasted this info from B&Fs website (and no i don’t work for them, just reviewing a decent product)
HOLISTIC NATURAL FELINE FORMULA NUTRITION & INGREDIENTS
For cats of all ages and the owners who love them, Holistic Natural ™ Feline Formula is the right choice. Fortified with vitamins and minerals, and made with a bounty of wholesome, healthful ingredients including:
Nature’s Greens and Grains including oatmeal, flaxseed, organic quinoa and dehydrated kelp.
Made with fruits and veggies including carrots, sweet potatoes, cranberries, apples, peas, papaya, blueberries and more.
Omega 6 / Omega 3 Fatty Acids and flaxseed help maintain skin and coat.
3 Primary Antioxidants: Vitamins A, E and Beta-Carotene.
TJ’s sells 3 lb bags of this Natural Dry Cat Food for $7 (which works out to about $2.30/lb) (UPDATE; TJ’s dry cat food was discontinued!) The other dry food they carry, again quite good, is Trader Joe’s brand “Premium Dry Cat Food” chicken and rice formula. The packaging went from a green paper bag to a plastic pink bag now, and the price which was $5 for a 4 lb. bag went up to $6 (so about $1.50/lb). This is also a good quality cat food, I buy this too, so if you want to save a bit of money the TJ brand is definitely an option (compare the labels of the two bags) Certainly the 4 lb “TJ” bag, lasts a bit longer of course. My two furry friends love both bags of the dry food TJ sells, TJ’s and B&F.
When I feed my cats I mix wet food with dry food and add a spoon of water and mix it up. Most vets say dry food alone is not ideal for cats. So mix it up, with some wet with the dry food. Some cats don’t like to drink water or don’t drink enough water daily. If you have non-water drinkers, you can even get them to drink water mixed in with the wet food and then they’ll probably lap up the smelly water (sneaky huh?) Tuna water works really well in our cat household.
DIY HOMEMADE CAT FOOD RECIPE: BTW, I make my own wet cat food for my cats and if you are a DIY type, you can too. Really its not that hard. Here’s a simple cat food recipe to try out. Boil 3 or 4 chicken legs with plenty of water to cover for an hour and a half or so to make a nutritious bone broth. Simmer until the chicken basically is falling off the bone. Bones and cartilage have tons of collagen. Throw in a handful of brown rice (and/or steel cut oats) and a few organic carrots, maybe a small potato, maybe some frozen peas. Cook all till soft, another hour on simmer with the cover on. Remove the chicken and bones with tongs. Let it cool a bit and take all the meat off the bones, keep the cartilage too (you will chop that). I use my fingers to debone everything, messy but effective. Chop all the chicken stuff up with a large knife including the cartilage and skin. Throw the chopped chicken back into the pot. Cook another half hour then mash everything up with a potato masher till it looks like well, cat food. Throw in an egg and mix in and cover it for five minutes. The egg will cook from the residual heat, if it doesn’t put on a small fire for 3 minutes. Let it cool for an hour or two. Package it. I save my yogurt tubs with lids for storing this. Use within a week or so or freeze the rest.
If your cats reject this food, it may not have the strong cat food smell they are used to, so in that case you can put a can of their favorite wet food (or skipjack tuna) and mix it into the DIY food. Always give cats some commercially made food (dry or wet) which contains needed nutrients such as Taurine which is vital for cats. If your cats still reject the food, put some canned cat food or a little tuna on top of this until they get used to your DIY wet food. Good luck!
Update – * since this was written TJ discontinued the dry food they sold under TJ brand. B&F Holistic is now the only dry cat food they carry. (Winter 2020-present)
Here are my two feline friends: Kuro (black) and Aspen (Siamese)
Trader Joe’s ZHOUG SAUCE is a very delicious, traditional Yemeni green hot sauce. It is taking the internet by storm. Warning, when it says “very spicy” here, Trader Joe’s is not kidding. It is SPICY! But it is delicious, not just “spicy”, it’s so flavorful if you try this, you may fall in love with it too, as I have. This sauce is a must have for me in the fridge always. For me, this is a Top 10 Trader Joe’s product.
Trader Joe’s ZHOUG (sometimes written ZHUG) is a thick green, herbal sauce originating from Yemen, made from cilantro, jalapenos and chile flakes, wonderfully seasoned with garlic, cumin and cardamon. It’s popular in the middle east. TJ’s ZHOUG is simply one of the the most bloody wonderfully unique condiments you may ever taste. I’ve tried it on just about everything you can think of…chicken, tofu, eggs, fritattas, pasta, fish…. you name it. It makes almost any food better. You can’t go wrong with this on just about anything you put it on, it will make you smack your lips, yum. I suspect it would be good on shoe leather. You can use just a little bit and get a lot of flavor, and you will probably use this in small amounts, just a few dashes as its so spicy. A little goes a long way. Also you can “tame” it easily by mixing it with some yogurt, or mayo. Frankly this was even a bit too spicy even for me, kind of a rare statement. So unless you are a total chile-head, capsaicin obsessed, death-head sauce freak, you might want to “tame” this sauce a tiny bit, as I tried and did easily. I just added some olive oil and lemon juice to cut down the heat ever so slightly by dilution. It was still excellent this way. I have also use it mixed into Greek yogurt (or regular yogurt) with great success. In fact, Yogurt and Zhoug are an excellent combo and make a wonderful, easy creamy variation. Adjust the ratio of yogurt to zhoug till its perfect for your personal taste. I actually like the Zhoug tamed a wee bit. As is out of the container just a few small dollops is enough to make your mouth on fire. Again if you’re a chile-head you will love that, so pour it on. How long does it last in the fridge? I’ve found it lasts for quite some time, maybe a month. I also have found if I cover it with olive oil, the oil will help it last even longer, maybe up to 2 months.
You will find TJ’s ZHOUG SAUCE in the refrigerated section in an 8 oz container which is $2.99. Frankly this is a steal (but don’t tell TJ’s lest they raise the price) update: They did raise it a bit!
Seriously you should try this. IMHO this is a Top-10.
“Zhoug likely originated in Yemen, and is now popular throughout the Middle East. It’s a cilantro-based sauce/condiment that’s been likened to “Middle Eastern pesto,” but we think that description shortchanges the originality of this spicy, fragrant, fabulously flavorful culinary creation. It’s a sauce that’s taking the internet by storm – from food blogs to social media feeds, Zhoug is having its moment in the digital sun. This really is the ideal time to introduce Zhoug to our stores.
Trader Joe’s Zhoug Sauce comes to us from a California vendor well-versed in the art and science of Middle Eastern foods. Here, they’ve put together a very straightforward collection of ingredients – cilantro, canola oil, jalapeño peppers, chile flakes, garlic, cardamom, sea salt, and cumin seeds – to create a sauce/dip/spread/ condiment that bursts with vibrant flavor and color. We call it “very spicy” on our label, and some will find it “very spicy.” Those more into spicy foods may find it only moderately spicy. Everyone who tries it will be impressed by how the flavor of every ingredient comes through, even as the flavors blend beautifully into the finished product.”
This looked like an interesting idea when I saw it. Despite some trepidation if it could possibly be any good I decided to give it a go.
So what’s “gyro” anyway? Its the Greek version of a certain style of cooking and a street food found in many cultures and parts of the world.
Shwarma, Gyro, Doner Kebab and Tacos Al Pastor are pretty much the same thing: meat, sometimes lamb, sometimes beef, sometimes chicken that is seasoned quite a bit, then placed and layered onto a rotating spit, that is cooked upright as it rotates (get it, gyro?) Oh, and by the way, the way to say Gyro with its Greek name would sound like “Yeero”.
The Gyro chef slices off meat getting the nicely browned outside layer onto bread or a curved metal thing as you can see in the picture below. The slices of goodness are then usually arranged in some type of bread … Pita, Pide or other Arab bread or a in Mexico a tortilla, with veggies (tomatoes, lettuce, cukes) and a sauce of some type (tzaziki, tahina, salsa…)
Turkish, Greek, or Lebanese in origin? Mexico’s dish called Tacos Al Pastor originated from Lebanese who had emigrated to Mexico City, and had opened restaurants, made a type of food that was from their homeland and adapted that dish to a Mexican palate (and they used pork!). Its is hugely popular in Mexico, and delicious. Traditionally there is a pineapple roasting at the very top which is sliced off onto your Taco Al Pastor
Making one of these towers of meat is complicated. The link below shows all the many steps involved to make a real “GYRO” just in case you wondered or have never seen one of these types of restaurants with a huge rotating “trompo” (spit) in the window.
Above: here’s a gyro cook slicing off some meat to make a Gyro… This looks pretty amazing, right?
Now look below at whats actually in the Trader Joe Gyro Slices package! Ugh! Cooking it only improved these slightly. And it shrunk a good deal, as lots of fat came out.
Read the ingredient list : Beef, Water, Breadcrumbs… Bread crumbs is the third ingredient listed. Its a binder to hold some ground stuff mixed together which is then pressed into a form, cut into slices, and packaged. Already you can kind of get this is an attempt to make something in a factory setting that’s not at all similar to the real thing – which as you know is just meat with spices layered onto a spit and cooked vertically.
I had a Doner Kebab in Vienna and it was fantastic. I had Tacos Al Pastor in Mexico City, ditto. I’ve had this in many Greek places in NYC and its great. They slice it in front of you and hold the bread to catch the juices as they run off. Yum!
This TJ stuff is not even close. Instead, I would get the good MIDDLE EASTERN BEEF KEBABS, and slice those up
If you look at what the stuff actually looks like, when you open the package up, you will probably be a bit surprised at how unappealing it looks. . Its a bad idea to begin with. I made it as they suggest on the package, I put the cooked slices onto a pita with some tzatziski sauce with lettuce, onions and tomatoes and it tasted just OK if you ignored the main ingredient – the “gyro slices”. It would not fool anybody. It was OK as far as the the pita, sauce, veggies… but the main ingredient was quite lacking in taste and texture, especially if you ever had a real Gyro Sandwich from a Greek joint.
(update: I still give this a Rave but I do have a Rant about the continuous price increases since I originally wrote this post. (from $4.49/lb-> to currently 6.99)
I don’t know about you but it’s pretty rare for me to buy pre-marinated meats. Generally I will just make my own and marinate it myself.
Still when I first saw Trader Joe’s “Shawarma Chicken Thighs” I was intrigued enough to buy it, because I happen to LOVE Shawarma. In NYC we have quite a few Mediterranean style restos that sell it.
So I gave this a try and in short, not only did I like TJ’s Shawarma Chicken way more than I expected to, I liked it so much that since that first time, I’ve bought it over and over again. So if you don’t want to read this whole piece and just want to know if this is worth buying, the answer is a Yes. But if you want to know more, read on dear reader (including how to make a marinade so you can do these on your own for way less…. )
SHAWARMA CHICKEN THIGHS are flavorful having been deeply imbued from many “Shawarma spices” they use which include: “Onion, garlic, sea salt, cumin, cinnamon, coriander, paprika, turmeric, annato, parsley, lemon, vinegar, rosemary…”. This ready-to- cook chicken is convenient. Pretty much toss it into a pan. In less than 20 minutes you can have a tasty dinner ready with the addition of a few sides (Naan, maybe some rice/grains, veggies). The unopened package can easily stay a week or so in the fridge. They say way longer but personally I find TJ’s “good until” dates are way too generous. Naturally you can freeze it for longer than a week or two, and if you do, I suggest a slow 24hr defrost in the fridge.
Cut the bag open (carefully!) You’ll immediately smell the wonderful “Middle Eastern Shawarma” style spices (Be aware the Turmeric and Anatto in the marinade are natural dyes and can stain things easily, even a cutting board. If so use diluted bleach later to clean up).
If there is any fat on the chicken, it will melt during cooking and it keeps the meat moist so I say don’t trim it off. I do make a few shallow slashes in the thickest parts of the thighs to help even out cooking with the thinnest part. Optional: blot the chicken with a paper towel to dry them a bit before adding to the pan. TIP: I actually sprinkle on more spices (Smoked Spanish Paprika, Ajika, another sprinkle of ground cumin, etc) as more dry spices on the surface will make it brown better).
Chicken cooked halfway, with added onion and garlic
Cooked, sliced up and put back in the pan (with some arugula)
COOKING: I grill in a cast iron or non-stick pan. I add 1-2 teaspoons of olive oil (or better still, an oil/butter mix; the butter adds flavor and browns up well). Grill the the first side on medium heat for about 7-8 mins on the first side until deeply seared and browned. Turn and cook about another 6-7 minutes. Your kitchen will smell great cooking these from all those nice Middle Eastern spices. TIP: I let the thighs cook without touching or moving them until they get a good sear on them (see picture) Totally optional but adding sliced onion and garlic about half way during cooking will make for great additions (and possibly green/red/yellow peppers).
If you can grill these on a real grill with wood or charcoal of course and they would probably taste even better. Baking in the oven may work too for 20 minutes on high heat (450). You could even bake this as a Sheet Pan Supper with veggies for an easy one-pan dinner. Some people do these in an Air Fryer.
This marinade is not spicy so if you want a little heat just add something like Bomba or Zhoug goes especially well with these, with a bit brushed on at the very end and/or served on the side after cooking. Cooking veggies in the same pan on the side (onions, peppers, cherry tomatoes…) is good.
Pan grilling is my my preferred method as it browns great this way and seals in juices. The good thing about chicken thighs is they are way harder to overcook than breasts which as you know can dry out pretty easily (side note, I have a pretty foolproof method for cooking juicy boneless chicken breasts if you want to check that out here): (juicy chicken breasts).
Shawarma chicken, served on TJ’s Garlic Naan with Tzaziki, and veggies. Super yummy!!
When the thighs are done cooking, i would let them rest a few minutes before slicing (resting meat keeps in juices). Slice them however you like. One guy I saw online recommended cutting it into “french fries” size pieces. I put the sliced chicken back in the pan with the cutting board juices and mix it in with the grilled onions or veggies. Chopped fresh cilantro, parsley or arugula, is nice for some green color.
SHAWARMA SANDWICH ASSEMBLY – warm your naan or pita or tortilla. Place the sliced chicken down the center, top with sauce (TJ’s TZAZIKI sauce is perfect). Add a few veggies. To eat, you fold gently and eat it taco style. Or use knife and fork if you are fancy. Now no one says you must make it into a shawarma sandwich; you can just put the chicken on top of a salad or rice or noodles or what ever you wish.
As mentioned I find these go great with TJs’ “ZHOUG” spicy sauce which matches perfectly for a spicy Yemeni flavor. To tame the Zhoug you can mix Greek Yogurt and some Zhoug together 50/50 to make it less spicy. You can serve the chicken many ways but a great way of course is as SHAWARMA wrap with Naan or other flatbread. Use flatbread, warm pita or TANDOORI NAAN (it’s perfect for this) or even TJ HABANERO LIME TORTILLAS as a wrap …. add chopped veggies (tomato, cukes, shredded lettuce, scallion, parsley…) Top with sauce, a tahini or yogurt garlic sauce (TJ’s tzaziki sauce is perfect). These are messy to eat but oh so good. Your family will love them. Basmati Rice on the side, or as a bed, would be a great match with this.
Another Shawarma meal: this a DIY version from scratch on whole wheat pita bread with sauce and veggies
Shopping list : Shawarma Chicken, Tzatziki, Naan or Pita, onion, garlic, veggies…..
The second dish I made with these chicken thighs was to use them for Chicken Tacos / Fajitas. Despite the cultural melange (middle east/mexico) the chicken works great for Tacos or Fajitas. Sidenote: Of course you knew that Lebanese immigrants to Mexico had a big part in Mexican food culture and even created the famed Tacos Al Pastor! Green Dragon hot sauce with it’s tomatillo and cilantro flavor went really well and was perfectly Mexican on our chicken shawarma tacos.
(note: the price has gone up a few times since I wrote this!): TJ’s SHAWARMA CHICKEN THIGHS is $4.49 a pound* (currently 6.99) 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 plain chicken but not a bad deal. (Sidenote: same package now costs $11!) The marinated chicken is great for cooking in other dishes. I made an Arroz Con Pollo kind of dish with the chicken thighs and it came out terrific! (brown the meat with onions, throw in rice, cover with chicken broth, cook 18 minutes…)
TJ’s SHAWARMA CHICKEN THIGHS are a good product and worth trying and these are a TJ hit. If you want to save money, naturally you could buy chicken thighs and add your own blend of “middle eastern style” spices for a marinade and let it marinate a few days in the fridge (see tips below how to make this yourself for less)
DIY SHAWARMA – IT’S CERTAINLY POSSIBLE TO MAKE THIS YOURSELF FOR LESS . Buy boneless skinless thighs. Marinate in with yogurt and shawarma spices (from 2 hours to up to 3 days in the fridge) “Middle Eastern spices” – Ground cumin, fresh and/or dried garlic, ginger, onion salt, turmeric, black pepper, Ajika, Zhoug, Hatch Flakes... Trust me, your own DIY marinated Shwarma style chicken will be really good and cost about 1/2 of the premade one!
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.
Shishito Peppers are a Japanese pepper variety, quite popular in Japan and just getting a bit known in the U.S..
But that might change soon, as they’re quite delicious — and especially now that you can find them so easily in your local TJ’s Produce Section, instead of having to look for them at a specialized Japanese grocery.
Shishito peppers are even a new “it” food you will see in upscale and trendy restaurants these days.
As a rule they are NOT SPICY (but one might be)
As a rule Shishito Peppers aren’t spicy. That is until you get the Spicy one hiding amongst them! They can be spicy but generally are not. The general rule about them is: “maybe 1 in 10 peppers could be the spicy one”. When you get a spicy one (my favorites) I would say they’re a bit less spicy than a jalapeño in level of kick. Meaning, yes it will be a bit spicy. So be warned, if you’re feeding them to your kid and or to grandma. If you bite into one and its spicy and you don’t like spicy, just put it to the side and the next one will in all likelihood be mild.
The usual way to make Shishito peppers are grill them in a pan over medium fire with a pinch of oil (sesame oil would be great) until they blister or get a tiny bit of char on one side, then turn them to the other side and do the same till cooked.
Add a sprinkle of salt and pepper and they’re ready to serve. They can be a great little side dish, so they will go great with most anything you might serve as the Main. In Japan they are famous as a drinks snack served to go with beer or sake. You can also use them as an ingredient in foods, just as you would put in some green pepper.
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.
INGREDIENTS: DRIED CHICKEN BREAST FILETS
These are simply all natural, strips of chicken breast that have been dried. They are sold as Dog Treats. Now I don’t have a dog. But I have 2 cats. They love chicken. I thought I am going to get a pack of these “dog treats” and see if my cats like them. Did I say “see if they like them?” Who are we kidding? When I opened the package up, they could smell it instantly and went nuts, pawing at me to give it to them. Relax, I don’t give my cats a whole strip, first I break one into smaller pieces, easy to do as they have score marks on them. When I give these to my cats and they go crazy…chewing, chewing, chewing….crunching them up till they are gone as they devour these treats. Who says, “these are just for dogs”! Equality, people! Cat rights!!
One of my adopted cats came with some dental issues. I have been taking good care of his teeth and gums since I got him. A (holistic) Vet told me the act of chewing is the best thing for his teeth and gums. She suggested I give him raw organic chicken with tiny bones, and especially chicken necks as chewing up the chicken necks are really good for his teeth and gums, yes crunching up the little bones and all. So I buy chicken necks but also give these dried strips which is very good chewing exercise. I break a strip into a long piece and hold it so my Siamese cat Aspen can gnaw and really get into chewing it, switching sides of the mouth. Just watch your fingers, as he gets carried away whenever I break these out. Your cat will love these I’m sure.
Of course your dog will too!
Summary: Great product. All natural. $4 a package. Whether you have a dog, or cats like me, your pet will love these treats. If you give to your cat, just break up a piece into smaller pieces for them, and watch them carefully as they eat these.
DOGGY TASTE TEST : I gave these treats to my neighbor’s dog, and Blue loved it of course. So I’m saying these are good treats whether you have a dog or a cat! Equal Opportunity treats.
Trader Joe’s Amba Mango sauce is a unique and very tasty condiment.
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Trader Joe’s Rants & Raves (mostly raves, a few rants) 
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