Looking for a hearty, healthy meal?  We use TJ's 17-Bean & Barley Mix to make a satisfying and tasty
soup.

 

Using Trader Joe's Twisted Jalapeño Bread to make a great breakfast casserole.

 

 

Salad:
1 package TJ's shredded purple cabbage

1 cup shredded TJ's carrots

1/2 English cucumber sliced,then quartered (can scoop out seeds/optional)

3 green onions, chopped

1/2 of each...red, yellow,and orange peppers thinly sliced (julienned)

 

1/3 cup vegetable oil

2 cloves garlic, minced

1/4 cup TJ's seasoned rice vinegar

2 Tbsp TJ's sesame seed oil

2 Tbsp sugar

1/2 tsp TJ's soy sauce

1/2-1 tsp TJ's chili oil

1/2 cup cilantro, chopped

1. Combine salad ingredients in large bowl.
2. Pour all dressing ingredients into container with tight fitting lid. Shake well to mix.
3. Pour over salad ingredients and chill for 3 hours.

4. Optional: top with peanuts or toasted almonds for garnish.

Thanks Jan. We'll be sending you the Annie Chun's mother lode of products and a signed cookbook.

This recipe was submitted by Heidi H. and was inspired by a dish she had in Gunagzhou, China.  I have to admit that we approached this dish with low expectations.  However, one after another, our group of diners exclaimed how much they loved it.  It was a winner all around the table. We were all pleasantly surprised at this unique and very simple dish.  

Gunagzhou Corn and Pine Nuts

1 can of Trader Joe's corn

1 package of pine nuts

2 Tbsp olive oil
2 Tbsp soy sauce

 

1. In a small bowl mix the olive oil and soy sauce together.
2. In a frypan or wok heat the oil/soy mixture on low.
3. Toss the pine nuts in the oil mixture for a couple of minutes.
4. Add the corn and fry it all together.

Thanks Heidi.  We'll be sending you a t-shirt and a signed cookbook.

 

Melissa W. sent us this interesting and intriguing recipe which was quite popular with our crowd of tasters.  The sandwich has a wonderful contrast of flavors and textures.

Melissa says: " Bahn-Mi, the Vietnamese version of a submarine sandwich, is a tasty and satisfying lunch that gets its richness from pate.  In this Trader Joe's version, I found a decadent Truffle Mousse Pate made out of chicken in the refrigerator section. The pickled slaw in a traditional bahn-mi is usually made from julienned carrots, cucumbers and/or daikon.  A bag of broccoli slaw in the veggie section did just the trick, and I added an organic cucumber and a julienned 20th Century Japanese pear for the sweetness and crunch the daikon provides."

 
Julie says, "Traditionally, in Japan, diners swish a thin slice of meat, chicken or seafood in the  boiling broth, like having it swim in the soup (the name, "Shabu- Shabu" came from this swishing action), cooking it for several minutes  while saying "Shabu-Shabu." As with any chicken, beef or seafood dish,  you'll want to be sure the meat is done all the way through, so  consider equipping your young ones with a kitchen timer to help them  keep track of the cooking time (5 minutes or so)."

Broth ingredients:
4 cups TJ's Low Sodium Chicken Broth
2 teaspoons minced fresh ginger
 
Suggested dippers:
1 to 2 pounds boneless skinless chicken breasts and/or prime quality,  well-marbled beef available at Trader Joes, cut into paper-thin slices  (freezing the meat for 20 minutes will facilitate slicing meat) *Note:  It's important to keep raw chicken, beef & seafood in its own bowls to  avoid cross-contamination.

1 pound TJ's jumbo frozen uncooked shrimp, thawed
1 pound TJ's frozen scallops, thawed
Assorted TJ's Mixed Wild Mushrooms, whole or sliced
1 pkg TJ's frozen Thai Vegetable Gyoza Potstickers
1 pkg TJ's Frozen Meatballs (meatless or turkey), thawed
 
Suggested sauces:
         Special Shabu-Shabu Sauce (*see recipe below)
         TJ's Reduced Sodium Soy Sauce
         TJ's Soyaki
         TJ's Wasabi Mayonnaise
         TJ's Gyoza Dipping Sauce
 
*Recipe for Special Shabu-Shabu Sauce:
    1/2 cup TJ's Reduced Sodium Soy Sauce
    1/4 cup TJ's Seasoned Rice Vinegar
    2 tablespoons fresh lemon juice
    1 tablespoon Pure Grade A Clover Honey
    2 teaspoons TJ's Toasted Sesame Oil, Cold Pressed
    1 garlic clove, minced

Extras (to make soup at the end of the meal):
6 long green onions or scallions, cut diagonally into 1 1/2- inch lengths
1 cake TJ's Extra Firm Organic Tofu, cut into 1 1/2-inch 
squares
6 leaves Napa or Chinese cabbage and/or fresh spinach, shredded
 
Directions:
 
1. Prepare the Shabu-Shabu sauce by whisking together the soy sauce, rice vinegar, lemon juice, honey, sesame oil, and garlic in a  small bowl. Set the mixture aside (it should stand for at least 15 minutes before you're ready to eat).
 
2. Arrange your favorite dippers & extras (see suggested dippers & extras above) on separate plates or bowls.
 
3. Bring the chicken broth and ginger to a boil in a large
saucepan.  Pour the mixture into a fondue pot and set the flame to keep it at a simmer.
 
4. Spear your dippers of choice onto a fork or skewer and swish in 
broth (saying "shabu shabu") back and forth in the pot until cooked to  desired doneness (3 to 5 minutes)- kids just love this!
 
5. For the finishing touch, dip the cooked pieces of meat and other  "dippers" into the prepared sauces, then enjoy!
 
6. Serve with Asian salad (see recipe below), a bowl of TJ's Jasmine  Rice, TJ's Fresh Sushi, TJs Unsweetened Green Tea, etc. Mmmmmmmm!
 
And here's my special little secret...
7. At the end of the meal, add the remaining ingredients to the broth  (along with a handful of "extras"-chinese cabbage, green onions,  tofu), cook thoroughly on high for 5-10 minutes. Store in airtight  container & refrigerate. Reheat & serve this amazing Asian-style  "soup" the following day for a satisfying lunch!
 

Thanks Julie.  We'll be sending you a signed cookbook.