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Below are the 11 most recent journal entries recorded in 5 Trader Joe's ingredients --> dinner!'s LiveJournal:

Thursday, January 9th, 2014
3:57 am
Make your belly full and all your dreams come true
Fully Cooked Pork Belly
Rice Medley (Brown Rice, Red Rice, Black Barley)
Mango Chutney
Orange Peach Mango Juice

I cooked the Pork Belly, in Orange Peach Mango Juice, after slicing, until the slices were brown, sprinkling--this took the same three minutes that the Rice Medley took to microwave. Then I let everyone add their own chutney when they served themselves. It was amazing, and with a side of baby carrots and a side of blueberries, it was a hearty, balanced meal for three (the pork was so delicious that two of us could have eaten it all, but the rice and the sides made it enough), five TJs ingredients in the main dish, seven in the whole meal.
Friday, September 8th, 2006
6:23 pm
Mexican Food
The meat, onions, and salsa are all from TJ!

One Way to Make Leftover Happy!Collapse )

Since I started taking pictures of my food, I kind of forgot what it's like to eat hot food! LOL :)

x-posted to cooking, picturing_food, simplycatering, msladyice, and tjs_cooking

Current Mood: chipper
Sunday, July 9th, 2006
2:33 pm
Baked Salmon with Mangon Ginger Chutney and Basmati rice!
Hi, guys.

Here's a recipe using TJs ingredients, I thought I'd share...

I get a jar of their mango ginger chutney and put it on salmon filets (also purchased at TJs). Just rinse the salmon put it in a tin foil lined baking dish and sprinkle with salt, pepper and I like to put a bit of red pepper flakes and then spoon the mango ginger chutney over top of it covering it and bake in a 350 degree oven. I like to serve it with a side of TJs Basmati rice and some spinach seasoned with a bit of lemon juice.


Current Mood: chipper
Saturday, May 6th, 2006
9:43 am
trader joe's breakfast
Trader Joe's Swedish-Style Pancake Mix + Trader Joe's Peach Sauce = very happy me, content after a leisurely weekend breakfast.

Yum yum.
Friday, May 5th, 2006
1:21 pm
holy smoking cheesy eggplant!
i just made the most amazing and satisfying eggplant thing ever! and it was so easy...

i picked up an eggplant at tjs the other day because it looked pretty (really, i had no idea what to do with it) and ended up going through the other stuff i had bought and making up this recipe for stuffed eggplant. it came out so well i'm going to share it.

cheesey stuffed eggplantCollapse )
Monday, March 20th, 2006
12:09 pm
does TJ's sell any kind of peanut sauce for noodles?
I feel sure they must, but I couldn't find one there yesterday when I went shopping. The thing with TJs is that they sometimes just don't have something in the place I expect it to be, so I go for months thinking they simply don't have something, only to discover that I was wrong. I ended up getting one from Safeway, but it wasn't as good as I hoped. Here's the meal:

* chopped broccoli
* cubed tofu
* TJ's organic udon noodles
* peanut sauce
* sriracha chile sauce

Boil cubed tofu for about 10 minutes with some soy sauce in the water (gives it a little flavor and helps it hold its shape in the stir fry). Saute the tofu for a little while in a wok with a little oil, just enough to make the tofu a little crispier, then add the broccoli. Meanwhile, cook up the udon. When the udon's ready, add it to the wok and pour the peanut sauce over it, then stir until everything is thoroughly coated and mixed. Serve with lots of sriracha chile sauce (if you like spice; otherwise it's fine the way it is).

It turned out pretty good, it's just that I have this gnawing suspicion it would have been better if I had gotten the peanut sauce from TJs. Based on the fact that most sauces from TJs are better and healthier than the ones I buy elsewhere (and are often better than the sauces I make myself).
Saturday, February 11th, 2006
12:34 pm
This isn't exactly a recipe, but I drink it every day

2 bags of decaf English Breakfast Tea
1 bag of Sencha Green Tea
1 bag of Mint Medley
64 oz of Brita-filtered water (just room temperature)

Let steep for at least two hours (I often make it at bedtime and leave it overnight, which is fine. If the water isn't hot, it doesn't leach out too many tannins, which are what makes tea bitter if you oversteep it.).

Drink all day long, with one heaping teaspoon of sugar per 12 oz glass.

Very low in caffeine, about 24 calories per 12 oz glass (a heaping teaspoon is about 1.5 teaspoons) and I don't drink Coke and Gatorade anymore and my liquids for the day are covered.
Friday, February 10th, 2006
8:56 pm
So much to do with a chicken
So, get yourself a chicken, either Aaron's Kosher (salty, but good) or a TJ's Free Range and a bag of fresh garlic.

Wash the chicken, rub some 21 Spice Salute into it, peel garlic and place all around the chicken (Yes, you can use ALL the garlic. The recipe is technically called 40 Cloves and a Chicken. I've used two bags, four heads of garlic, for really large chickens. The whole cloves don't taste as strongly as minced garlic, and they're amazingly delicious rubbed on some French bread instead of butter.) Roast at 450 for about 75 minutes, or put in a Crock Pot with a little water for 6-10 hours.

Serve with Mashed Potatoes and a salad made from whatever yummy ingredients you like.

Pick the rest of the chicken off the bones and refrigerate.

On Night TWO, cook the chicken with Tikka Masala Sauce (I strain it, because my husband and daughter don't like chunks of onion, but they love the flavor. More onion for me and my mom). Serve over Basmati rice, with Garlic Naan.

OR cook with orange juice and chili powder. Bake tortillas on which you have liberally sprinkled Mexican Cheese Blend. Wrap chicken in these, add Sour Cream, Salsa, and Guacamole (we usually just mix in a little salsa and a squeeze of lime to one of the avocados from the bags of four TJ's sells)

OR cook in plain water and serve with Tzatziki Sauce on pita. Add shredded carrots and slices of cucumber.

It's amazing that every week I have 3 exotic options for leftover chicken that my picky family eats with gusto!

You can also use Just Chicken and skip straight to Night TWO.
6:04 pm
easy and tasty lasagna
this recipe is from my uncle who works at TJs.

1 pkg italian meatballs (from the refrigerated meat section), sliced
2 big cans spaghetti sauce, one of each of the 2 TJ's types they have in the big tin cans
1 package tofutti cream cheese (or ricotta)
1 pkg fresh lasagna noodles (apparently they are seasonal though, so dry lasagne noodles can be substituted)
1 package large ovolini (fresh mozzarella), sliced
grated parmesean.

in a large glass baking dish (like a pyrex 13x9) layer the ingredients, starting with sauce & meatballs and ending with the ovolini. put a layer of the sauce between each of the other layers.

bake for about 40 minutes until hot in the middle. i don't remember the exact temperature, but i think it was 375 or so- sorry. sprinkle with parmesean and let it cool for 10 minutes and serve.

i miss trader joes so much. i wish there was one closer than 2 hours away.

Current Mood: hungry
Tuesday, January 31st, 2006
1:47 pm
First post, and thanks to xaotica for announcing this community in the regular TJs community.

We get most of our food at Trader Joe's, so it's particularly easy to come up with ideas.

A combination (hard to call it a "recipe") I use at least once a week:

Beef Flank Steak stuffed with Feta Cheese and Spinach, one or two rolls
Beef Skirt Steak stuffed with Blue Cheese, one or two rolls

AND PLACE OVER (don't forget to pour in the meat juices)
1/2 a packet of Organic Brown or Jasmine Rice
Fire Roasted (with Balsamic Butter Sauce) Vegetables
Balsamic Vinegar (Organic if you can); I just ran out or I'd give the specific brand name

Yum yum yum!

[You can also put the entire bowl into a microwave; "done" is when the meat has reached your preferred level on the rare-to-welldone scale.]
Tuesday, January 24th, 2006
9:38 am
ok, starting off with a really simple one
This is one of my favorite things to make when time is short--it's super easy.

Make about a third to a half a package of organic penne or brown rice penne. When it's almost done, open a packet of tuna in red panang curry sauce and heat it up in a saucepan with a good-sized handful of baby spinach, stirring occasionally until the spinach is wilted. Drain the pasta and mix it into the tuna curry in the pan. That's it! This serves two people--make it with 2 packets of tuna if you want to, add more vegetables, or use rice instead of pasta, to change the mix.

I like it with Old Moon zinfandel, which is my new favorite wine there these days.
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