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Upcoming events!
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If you're in Southern California, please come meet us at the following events!
May 17, The Book Works, Del Mar, CA, 4 pm
Deana will be part of a cooking panel
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Quinoa Salad With Lime Ginger Dressing and Shrimp
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Read our interview with Holistic Health Counselor Marcy Rosenthal and try her delicious recipe!
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Turkey Lasagna and Garlic Bread
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One of our favorite comfort foods with a healthy revamped recipe, along with tasty garlic bread
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Cream of Broccoli Soup
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Unlike
restaurant versions, this one is fairly lean and healthy. The
chunkiness and flavor of the soup are so great that you don't notice
the low fat content.
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Multigrain French Toast
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Wondering how to make French Toast? Read on!
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New this week!
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PopSyndicate.com interviews us and reviews the book.
FabulousFoods.com
reviews the book and runs a few of their favorite recipes.
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Where can I buy it??
Our book is available at bookstores everywhere, including Borders, Barnes & Noble, and Amazon
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Last month's Spice Up Your Health Contest
challenged you to send us a healthy entree recipe that makes use of
spices or herbs. The entries flooded in and we've been busy testing
and tasting! They just get better and better. Enjoy these FOUR
winning recipes (we had a tie for 3rd place). We hope the winners love
their prizes, lucky ducks! We'll also be sending each of the winners a
copy of our cookbook.
And the winners are... (drum roll)
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1st Place: Almond-crusted
Pork Tenderloin
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 Helen
G. sent us this tender and tasty recipe for pork tenderloin. Not only
was it simple to make, it got raves all around. We loved the sweet,
smoky, and tangy flavors as well as the contrast of the almond crust to
the juicy meat.
Pork tenderloin - 1 lb
2 Tbsp Soyaki
2 Tbsp orange marmalade or fruit
preserves
2 cloves garlic, minced
1 tsp cumin
2 Tbsp almonds, coarsely chopped
1. In a small bowl, combine the Soyaki, marmalade,
garlic, and cumin.
2. Place the pork tenderloin in a shallow dish and coat
on all sides with marinade. Marinate 10 - 20 minutes.
3. Roll
pork in the chopped almonds and place on a rack over a foil-lined baking dish.
Bake in a preheated 425 degree oven for 25 minutes. Cover with foil the
final 10 minutes if the almonds turn dark brown.
Serves 4
Note: Allow the pork to rest 5 minutes before cutting into it to preserve juiciness.
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2nd Place: Spicy Summer Shrimp Soup
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 Mary
L. sent us this wonderful recipe which combines the flavor of curry and
the tang of buttermilk. Deana's husband ate practically the whole
yield in one sitting. It's a good one! We liked it both warm and cold.
1 ½ pounds small, shelled shrimp
3 Tbsp olive oil
1 small finely diced sweet onion
1 Tbsp mild curry powder
2 cloves garlic, minced (or use 2 cubes Frozen Crushed Garlic)
16-ounces frozen white corn kernels, thawed
3 cups buttermilk
1 tsp sea salt
1 tsp freshly ground black pepper
1-2 tsp Tabasco Sauce
2 Tbsp freshly minced chives
1. Saute onion, curry and garlic until onion is translucent.
Add shrimp and sauté until shrimp is just pink - about five minutes.
Remove from heat and cool completely.
2. Place 2 cups corn and
buttermilk in a food processor and blend until smooth. Transfer to large
storage container.
3. Add remaining corn, shrimp mixture, salt and Tabasco, stirring well.
Cover and refrigerate for at least 2 hours. Serve soup in chilled bowls,
sprinkling top with chives.
Serves 4-6
Note: For more kid-friendly version, or for a milder version, cut the curry back to 1 tsp.
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3rd Place: Easy Butternut Squash Quinoa
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Debbie F. sends us this wonderful recipe using one of our favorite ingredients, quinoa.
Garlicky butternut squash is a nice complement to the nutty taste of
quinoa. Debbie says that her cousins ask for this recipe at all their
gatherings.
1 package TJ cut peeled butternut squash, cut into smaller pieces
1/2 cup TJ mirepoix (chopped celery, onion, carrot mix found with refrigerated produce)*
2 Tbsp of TJ olive oil
1 cup quinoa
2 cups TJ vegetable broth
2 Tbsp butter
1 tsp TJ garlic powder
1/2 tsp TJ sea salt
1/2 tsp pepper
1/8 cup TJ dried cranberries (opt)
1/8 cup TJ dried apricots (chopped, opt.)
1. On a baking sheet put olive oil and cut butternut squash. Toss with salt, pepper and garlic powder. Bake at 350 degrees
for 15 minutes. Add mirepoix and bake for another 10
minutes.
2. In a pot, add quinoa and broth, and toss in roasted
vegetables. Add the butter and cook quinoa as directed.
3. Serve warm or cold. Add dried cranberries and or dried apricots to the quinoa after it is cooked.
Serves 4
*Note: To make your own mirepoix, just combine 1 cup each chopped celery, onion, and carrot.
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3rd Place: Lentil Sausage Soup |
Mary
S. sent us this satisfying soup recipe using TJ's pre-cooked black
beluga lentils (look for these little tiny black lentils on the shelf,
usually near the pre-cooked rice) Mary says, "So many homemade soup recipes seem unnecessarily complicated so I find
myself often using Trader Joe's ingredients to make up my own
simply, healthy meals that taste better than many more difficult time consuming
recipes."
We couldn't have said it better. For a vegetarian version, just
substitute vegetable broth and leave out the sausage (or saute up some
firm tofu).
1 pkg TJ's Black Beluga Lentils
1/4 cup olive oil
1 container Mirepoix (TJ's pre-chopped carrot,celery, onion)soup
starter *
1 tsp TJ's crushed garlic
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/2 tsp cumin
1 quart box TJ's Organic Low sodium Chicken Broth
1/4 cup tomato paste
2 links Spicy Chicken Sausage links
1 Tbsp red wine vinegar or dry red wine
Freshly grated Parmesan
1. In a stock pot over medium heat,heat the olive oil and saute
onions,carrots,celery and garlic.
2. Add salt, pepper, cumin and saute for 20 minutes
or until vegetables are translucent and tender.
3. Add chicken stock, tomato paste
and lentils. Heat and simmer. Check the seasonings.
4. Slice and saute chicken
sausage in skillet until lightly browned. Add sausage and red wine. Simmer and
serve. Sprinkle with Parmesan before serving.
Serves 4-6
*Note: To make your own mirepoix, just combine 1 cup each chopped celery, onion, and carrot.
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