This is a quintessential winter soup, starring kale, a hardy leafy winter vegetable.  Trader Joe's doesn't carry kale, but Marcy Rosenthal, who sent me her recipe, suggests using spinach instead.  Great idea!  I think this soup would also be good using TJ's Southern Greens blend of collard greens.  But if you can get fresh kale, try it while you can - it's packed with nutrition and antioxidants.

I'm not sure why I never tried kale until just a few years ago.  I always had the misconception that it was bitter, so I was delightfully surprised when I bit into some kale, wincing in anticipation of the bitterness, and instead was met with an earthy, almost sweet flavor.  I've loved kale ever since.

I decided to put a Latin spin onto this recipe by making it similar to Caldo Verde, a popular Portuguese soup.  By cooking the kale (or spinach) for just a few minutes, the leaves retain their vibrant green color. I love how the specks of blended greens make almost a pesto-like base for the soup, with larger chunks of kale and potato lending a satisfying heartiness. Sausage or chorizo chunks can be added for an extra punch of flavor and protein.

Note: I used chicken broth, but if you'd prefer to use vegetable broth, I have a tip for you.  Make your own veggie bouillon using this quick tip from Heidi Swanson: www.101cookbooks.com/archives/homemade-bouillon-recipe.html.  I tried making this soup with the boxed vegetable broth, and I wouldn't use it again.  The broth had a weird, canned after-taste that I didn't care for at all.  But if you use the right broth, the soup is absolutely delicious.

I hope you try both versions of potato and kale (or spinach) soup, posted below.  For more soup recipes, see our January newsletter, which has 12 more soups you can try.

PORTUGUESE STYLE POTATO AND KALE SOUP RECIPE

1 Tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
6 cups chicken broth or vegetable broth
1 lb potatoes, diced into 1/2-inch cubes
1 large bunch kale, chopped, or 1 pkg frozen spinach
Salt and pepper to taste
Smoked sausage or chorizo, cooked and chopped (optional)

1. Heat olive oil in a soup pot.  Add onion and cook until softened, about 5 minutes.  Add garlic and cook 1-2 minutes longer.
2. Pour in broth, potatoes, and chopped kale stems (these cook longer than the leaves).  Bring mixture to boil, then cover, lower to simmer, and cook for 10 minutes until potatoes are almost tender.
3. Increase heat and add kale (if using spinach, add it at this time).  Cook for 5 minutes until leaves turn bright green.  Do not overcook.
4. Blend half of the soup using an immersion blender or regular blender.  Combine soup and check for seasonings, adding salt and pepper to taste.  Top with sausage if desired.


POTATO AND SPINACH SOUP RECIPE
by Marcy Rosenthal

1 Tbsp olive oil
1-2 Tbsp butter
1 container Mirepoix (or use 1 cup each: chopped onion, carrot, and celery)
2 leeks, white and light green parts, washed and thinly sliced
6 cups chicken broth or vegetable broth
4 red potatoes, chopped in big dice with skin on
1 tsp salt or Herbamare
1/2 tsp black pepper
1 pkg frozen chopped spinach
1 can cannellini beans, drained and rinsed
4 chicken garlic & herb sausages, sliced (optional)

1. Heat oil and butter in a big soup pot and sauté mirepoix and leeks for about 10 minutes until golden, soft and sweet.

2. Add veg broth, potatoes, salt and pepper. Bring to a boil and cover and simmer on low for 45 minutes. 

3. When the soup is cooked, take half of it and place it in a blender to puree. Add this back to the rest of the soup and then add the frozen spinach, the beans, and sausage if you like sausage and want more protein.

        

Do you use Trader Joe's Almond Meal?  It seems that people either love it or they haven't noticed it yet! Almond meal is simply finely ground almonds with the skin on.  It's perfect for making this firm but moist almond bread that is low carb, high protein, and gluten-free!  I love the nutty taste of it and find the texture pretty appealing - the kind of bread to be enjoyed with some cream cheese, jam, honey, or just plain.  The bonus is that almonds are packed with nutritional value, including plenty of protein, vitamin E, monounsaturated (good) fats, magnesium, phosphorus, zinc, calcium, folic acid, and fiber.  Most other breads can't really compare.

My husband is gluten-free and I often bake and experiment with alternative flours.  I was curious about making a bread out of almond meal since it's so conveniently available at TJ's.  I stumbled upon a recipe at Elana's Pantry, an inspiring gluten-free recipe blog.  Elana's bread recipe uses almond flour, which is pretty similar to almond meal, except that almond flour uses almonds that have been blanched (skin removed).  In Elana's recipe, she made a mini loaf in a 4x6.5-inch pan.  I played around with the recipe, adjusting so I could use nearly the whole bag of TJ's almond meal and make a larger standard-size loaf.  The recipe is really simple - just a quick mix of a small number of ingredients.  In fact, I was done measuring, mixing, and loading the pan in the few minutes it took my oven to preheat!

I haven't experimented yet with additions to this recipe, but I think it would yield great banana bread or blueberry muffins. 

What else can you do with almond meal?  You can use it to coat chicken or fish before baking or pan-frying.  In "Cooking with All Things Trader Joe's" we feature a unique and tasty almond pudding recipe - simple with a lot more nutritional value and flavor than your typical pudding.  And the world of almond-based cookies, cakes, and breads seems endless.  My kids and I recently made some light crunchy almond cookies using just the almond meal and no other flour - they loved the cookies and named them "marzipan cookies."  Do you have any favorites uses or recipes?

Almond Bread

4 1/2 cups almond meal
1 tsp sea salt
1 tsp baking soda
5 eggs
2 Tbsp agave nectar
1 tsp apple cider vinegar

1.) Preheat oven to 300 degrees F.
2.) In a large bowl, combine all the dry ingredients.
3.) In a medium bowl, beat the eggs and add the remaining wet ingredients.
4.) Add the wet ingredients to the dry and mix thoroughly.
5.) Transfer the mixture to a 5x9-inch standard loaf pan, lightly oiled (a spray oil makes it easy).
6.) Bake for 60+ minutes or until a skewer/knife inserted in the bread comes out clean. 
7.) Cool and slice.

Makes one loaf (if you want to try a mini loaf, just follow Elana's original recipe, substituting almond meal for almond flour)

        

Looking for a hearty, satisfying vegetarian sandwich?  My favorite veggie sandwiches feature either grilled portobello or grilled eggplant, both of which have a meaty robustness.  Trader Joe's carries a product in the freezer section called "Misto Alla Griglia," marinated grilled eggplant and zucchini, which takes the work out of enjoying these grilled veggies.  I used them in a sandwich here, but they're perfect for serving alongside an arugula salad or incorporating into a lasagna (grab some TJ's pasta sauce and no-boil noodles, and that lasagna really can't get any easier.)

In this sandwich, the rich eggplant and zucchini slices contrast nicely with some fresh, peppery arugula and tangy feta.  Don't skip the lemon garlic sauce - it adds so much flavor and brings it all together.  If you're not crazy about garlic, start with a little less and see how you like it.  We all mmm-ed and aah-ed as we ate these sandwiches, so I hope you love it too!

For some other tasty vegetarian sandwiches, check out recent posts on a Roasted Red Pepper and Goat Cheese Sandwich and our Eggplant Cutlet Sandwich.

Grilled Veggie Sandwich with Lemon Garlic Sauce
1 bag frozen Misto Alla Griglia (Marinated Grilled Eggplant & Zucchini)
Petits Pains Rustiques (4 Country Style French Rolls)
Fresh arugula (a few handfuls)
Crumbled Feta with Mediterranean Herbs

Lemon Garlic Sauce (enough for 4 sandwiches)
4 Tbsp mayo
4 tsp lemon juice
4 cubes frozen Crushed Garlic (or 3-4 small cloves garlic, crushed)

1) Thaw bag of eggplant overnight in fridge, or microwave until warm per package instructions.
2.) Cut rolls in half.
3.) In a small bowl, stir together the ingredients for the Lemon Garlic Sauce until smooth. 
4.) Build the sandwiches by drizzling a bit of the sauce into the bottom half of each roll.   Add a big handful of arugula, then 1/4 of the warmed eggplant and zucchini slices, and finish with a topping of feta. 

Serves 4. 
To make just one sandwich: use one roll, a handful of arugula, 1/4 of the veggies, and for the sauce use 1 Tbsp mayo, 1 tsp lemon, and 1 clove/cube garlic.

        

Looking for a food that can help make you trim, fit, healthy, pump you full of anti-oxidants, and give you great skin? Who isn't? (especially after all those January resolutions!) Well, while I can't make any promises, few foods are as well rounded and have as many health benefits as black beans.Ounce for ounce, black beans have the same amount of protein as beef but contain no cholesterol, are packed with anti-oxidants, essential fatty oils, and fiber, and have only a third of the calories.

Here are some of the benefits:

1.) Fiber and Protein.  The American Dietetic Association says that Americans barely eat half the amount of recommended fiber per day. Black beans are high in dietary fiber, which makes it an effective food for lowering cholesterol and improving digestion. 1 cup of black beans provides 15grams, or 60% of the RDA, of fiber. The high fiber and protein content in black beans makes it a nearly perfect food for maintaining controlled blood sugar levels and avoiding glycemic index peaks and lows. The added benefit of keeping blood sugar levels even is that metabolism remains strong. Your body will burn calories throughout the day, rather than slowing down as your blood sugar dips. 

2.) Nutritional Content and Trace Minerals.  Black beans are extremely high in nutritional value as well and excellent sources of many vitamins and minerals, including folate,molybdenum, and iron. Molybdenum is a mineral that counteracts the effects of sulfites, such as those found in red wine. So for those sensitive to sulfites, a serving of black beans may help avoid that red wine headache.

3.) Anti-oxidants. Black beans also have high flavonoid anti-oxidant levels which can battle cancer, heart disease, and aging. It's a lesser known fact that black beans are an anti-oxidant powerhouse. A study that appeared inthe Journal of Agricultural and Food Chemistry found flavonoid levels similar to those found in red grapes and cranberries. The anti-oxidants are found in the skin of the bean, and the darker the skin, the higher the levels of anti-oxidants.

4.) Get your omegas! Black beans also contain omega-3 essential fatty oils. The benefits of omega-3's are becoming well known and include skin health and lowered blood pressure. Many people with sensitive skin or dermatitis notice a dramatic improvement after incorporating omega-3 supplements or omega-3-rich foods into their diet (even one of my dogs was put on omega-3's to improve skin allergy symptoms and it worked!). Fatty fishes such as salmon are the primary source of omega-3's. For vegetarians or people who don't eat fish regularly, black beans or other omega-3-rich foods are a must.

There are many ways to incorporate black beans into meals. Many South American or Mexican dishes include black beans. An easy way to create a complete protein is to pair it with some brown rice like I sometimes do for a near-instant lunch.  Or just serve along fajitas, a quesadilla, or huevos rancheros. 

This soup is one of my favorite recipes (from our cookbook "Cooking with All Things Trader Joe's"), smoky with cumin and tangy with lime. It's a healthy and low-fat meal that can be part of a weekly menu. Canned beans preserve the nutritional value of the beans and make itmuch easier and convenient to use them in recipes.  If you're on a sodium-restricted diet, make sure you check the label, as most canned beans tend to be already seasoned with some salt.

If you prefer a smoother soup, you can puree one of the cans of beans (often I make a double batch of this soup and puree 2 of the cans).  You can also let it simmer longer and get very thick for a terrific bean dip or burrito filling!   This soup also freezes well, although we usually never have any left over to freeze!

Black Bean Soup

1 medium yellow onion, peeled and chopped (or use 1 1/2 cups TJ's Freshly Diced Onion)
1 clove crushed garlic, or 1 cube frozen Crushed Garlic
2 Tbsp extra virgin olive oil
1 tsp ground cumin
2 (15-oz) cans black beans (do not drain)
1 cup (half a jar) of your favorite salsa, such as TJ's Chunky Salsa
2 Tbsp lime juice (juice of 1 lime)
Plain yogurt or sour cream (optional)

1. In a medium pot, add the olive oil and sauté the onions until they are soft and translucent.
2. Add cumin and garlic, sautéing for an additional minute.
3. Pour in black beans (including juices), salsa, and lime juice. Stir to combine and bring to a simmer. Simmer covered for 20 minutes.
4. When serving the soup, top with a dollop of yogurt or sour cream.

Prep Time:  10 minutes
Hands-off Cooking Time: 20 minutes
Makes 4 hearty servings, Calories per serving: 280, Fat per serving: 6.9 g, Protein per serving: 10.9 g (not including sour cream)

        

Panettone is a traditional Italian sweet bread that is served during Christmas and New Year.  It's a fluffy sweet bread studded with candied fruit.  And it makes for fabulous bread pudding and French toast this time of year.

My local Trader Joe's sold out of the boxes of cylindrical panettone a couple of weeks ago.  If you don't already have one, fear not — Trader Joe's also has loaves of panettone bread that look like raisin bread, sliced like regular sandwich bread.  You can use this instead for either recipe.  In fact, I prefer using the presliced panettone bread for French toast because it's a bit firmer and easier to work.  It won't break apart as easily as traditional panettone when it gets wet.

I decided to up the holiday flavors in the bread pudding by using eggnog.  Because both the panettone and eggnog are sweet, I opted not to add any other sugar in the bread pudding.  But if your tooth is sweeter than mine, you could add a little sugar into the custard mixture.

And with these recipes, we officially close out 2009.  Happy New year!

Panettone Eggnog Bread Pudding Recipe

1 (750g) loaf panettone
4 eggs
4 cups eggnog
1 tsp vanilla

1. Cut panettone into 1-inch cubes.  You should end up with about 12 cups of bread.
2. In a large mixing bowl, beat eggs.  Add in eggnog and vanilla and blend well.  Toss in bread cubes until all pieces are coated.
3. Preheat oven to 350 degrees.  Let the bread pudding mixture sit to soak in liquids further.
4. Lightly grease 12 ramekins, a muffin tin, or a 9x13" baking dish.  Pour in bread pudding mixture.  Place pan into a larger pan and pour boiling water into the outer pan, being careful not to get water into the bread pudding.  This is a water bath and will ensure that the bread pudding cooks evenly without drying out.
5. Bake for 25-30 minutes if making individual pieces, or 50-60 minutes if using a large pan.  Cook until bread pudding puffs and top is lightly browned.  Sprinkle powdered sugar on top, if desired.  Serve with vanilla ice cream or whipped cream.

Serves 12

Panettone French Toast Recipe
6 slices panettone bread
3 eggs
3/4 cup milk
1/2 tsp vanilla
Pinch of salt
Mascarpone cheese for topping (optional)

1. In a shallow bowl, whisk together the milk, eggs, agave, vanilla, cinnamon, and salt. 
2. In a cast-iron skillet or other non-stick skillet, heat a tsp or two of oil over medium-high heat.  Add an optional tab of butter for extra flavor.  Soak bread into the egg mixture, letting the bread soak in the liquid on each side.  Place soakded break in the skillet.  Add another piece or more if there's room. 
3. Cook 3-4 minutes on each side until golden.  For a traditional Italian flavor, serve topped with mascarpone cheese.  Or serve with maple syrup, whipped cream, or fresh berries.

Makes 6 slices

        

Holidays are a great time for festive cocktails like this one.  Pomegranate seeds make a colorful and edible garnish that dance to the top of each glass.  

For a non-alcoholic version, use mineral water (plain or lemon-flavored) instead of champagne.  Or, use straight sparkling pomegranate juice garnished with pomegranate seeds.  It's a great option for kids — now they can have their own drinks that look just like the adult version!  To make things even easier, Trader Joe's sells pomegranate seeds preshelled and ready to go — no need to struggle with the whole fruit.

If cocktails aren't your thing, Trader Joe's is well-known for their terrific wine selection.  For great wine buys, check out Jason's Trader Joe's Top 10 wine list, just updated this week with best value wines < $10 at Trader Joe's.  Jason is a wine blogger and connoisseur, known for finding wines that deliver great value to the wallet and the palate.  The first 3 wines in Jason's list are shown below.  For the full list, check out Jason's Top 10 Wine List.

1. 2007 Trentatre Rosso ($6) – A wine that has grown on me with every bottle. I am now smitten with this well balanced effort that offers a very nice finish to boot. Supplies are waning and I’ve been grabbing every bottle I can find…

2. 2007 Rabbit Ridge Allure de Robles ($5) – If my readers haven’t emptied stores of this one by now you may still have a chance to get some. The only reason this didn’t make the top spot is the high ABV%. That said, I just grabbed another case of this a few days back. Fantastic stuff!

3. 2008 Sauvignon Republic Stellenbosch Sauvignon Blanc ($7) – I’ve yet to try the Marlborough (91 points from the Wine Spectator) or the Russian River but already stocked up on all three. Pretty soon I intend to do a blind tasting of the lot. Can I pick out the differences in terroir? Stay tuned!

Continue reading more of Jason's tips on his blog.

Hope these drink suggestions come in handy as you prepare to ring in the New Year!


Sparkling Pomegranate Cocktail Recipe

6 tsp refrigerated fresh Pomegranate Seeds
1 bottle champagne or sparkling wine, chilled
1 cup Just Pomegranate juice, chilled

1. Put 1 tsp pomegranate seeds in each cocktail glass.
2. Combine champagne and pomegranate juice in a pitcher.  Pour into cocktail glasses and serve.

Prep time: 5 minutes
Serves 6

        

        

        

I love this time of year.  The parties, the food, the festivities, and stockings hung by the fire. Trader Joe's is so much fun to shop as well with aisles of Candy Cane Joe-Joe's, Chocolate Stars, Marzipan Stollen, and Sipping Chocolate, just to name a few seasonal goodies.  Today I wanted to share a few dessert ideas that we've featured in the past.  They're all easy desserts that stand out with holiday flavor.  Read on for an Eggnog Tres Leches cake, a rich Chocolate Truffle Trifle, and our favorite Chocolate Coffee fudge.  The fudge is especially great for adding to a gift basket or taking over to someone's house - and it just takes minutes to make! 
 
When you serve a dessert this month, "fancy up" the individual servings by placing a TJ's chocolate star or a French truffle on each piece.   It's a small touch that makes each piece really pretty.




Holiday Tres Leches Cake

Eggnog is one of those mega-nostalgic drinks - it always brings back holiday memories for me and all those friends that have their secret eggnog recipes and serving tips.   Another way to use eggnog is in a Tres Leches cake.  It gives the cake a subtle eggnog flavor - not at all overpowering.  Tres leches means "three milks" and refers to the traditional blends of milk, cream, and condensed milk that are used to saturate this cake,making it ultra moist without being soggy.  The holiday version of this cake uses eggnog and rum, imbibing the cake with delicious festive flavor. 

1 Box Vanilla Cake & Baking Mix
3 cups eggnog
1 Tbsp rum (such as Captain Morgan's Original Spiced Rum)

Whipped Cream Topping:
1 cup heavy cream
1 tsp vanilla extract
1 tsp sugar
Cinnamon or nutmeg, optional

1)   Bake cake according to instructions.  I used a 9 x 13" pan.  Check for doneness by inserting a toothpick and seeing when it comes out clean.
2)    Cool cake completely.  For a formal presentation, flip cake onto a platter.  I left it in the pan.
3)    Using a wooden skewer or chopstick, pierce 30-40 holes into cake.
4)    Mix egg nog with rum, and pour this mixture slowly over the top of the cake, allowing it to soak in through the holes.
5)    Refrigerate for 2 hours, allowing cake to absorb the liquid. Spoon liquid over cake if necessary.
6)    Whip heavy cream until soft peaks form.  Add vanilla and sugar, mixing until dissolved.  Spread evenly on cake.
7)    Dust with ground cinnamon or nutmeg or top with a Dark Chocolate Star and berries as shown.

Note: One thing I've noticed is that the Trader Joe's Vanilla Cake and Baking Mix doesn't release from the pan easily after baking as compared to other mixes.  Make sure that you oil/butter and flour the pan before pouring in the batter.  Usually it takes a little encouragement to pop it out of the pan.  For this recipe, I usually leave it in the pan, but either way works.


Chocolate Coffee Fudge
This recipe is from our second (new!) cookbook "The Trader Joe's Companion."  It's a delicious rich, old-fashioned fudge that just takes three ingredients and about as many minutes to make!  It's a cinch with great results.  The special ingredient is a touch of instant coffee.  In general, a hint of coffee or espresso really enhances and intensifies the taste of chocolate. 

1 14-oz can Organic Sweetened Condensed Milk
2 Tbsp instant coffee (or espresso powder)
1/2 Tbsp water
1 12-oz bag semi-sweet chocolate chips

1.) Heat the condensed milk in a heavy saucepan over medium heat. 
2.) Dissolve the instant coffee in the water (it will be thick) and stir into the condensed milk.
3.) Add the chocolate chips, lower the heat, and stir until melted and smooth (don't scorch it!).
4.) Pour into a lightly oiled 8x8-inch pan.  Chill in fridge until set (about 2 hours).

Tip: When cutting the fudge, a plastic knife is easiest. If using a regular knife, wipe it clean in between making cuts.  Then use a spatula to lift out the pieces.  You can also line the pan with wax paper for easier removal of fudge.


Chocolate Truffle Trifle
A trifle is a layered dessert that is more or less the British version of an over-sized parfait.  It typically consists of sponge cake or pound cake layered with fruit, cream, custard, and sometimes nuts.  I tend to associate trifles with New Orleans, where I've seen chunks of cake mixed together and moistened with alcohol or syrup.  You'll usually see trifle served in a large bowl, kind of like a dessert centerpiece.   There's even a special footed bowl called a trifle bowl, and you can find mini-versions of it as well if you want to present the dessert individually. 

I decided to make a decadent chocolate version, made of chocolate and even more chocolate, with a hint of peppermint that really makes the topping sparkle.  A trifle is not usually made of chocolate, but no harm in exploring uncharted dessert territory.  The layers start off with a moist brownie full of gooey chocolate bits, followed by rich Belgian chocolate pudding, and finally topped with whipped cream hiding chunks of dark chocolate peppermint bark. 

1 box Brownie Truffle Baking Mix
1 container refrigerated Belgian Chocolate Pudding
1 cup heavy cream
3-5 oz Peppermint Bark, coarsely chopped with a knife

1)    Bake brownie mix according to package instructions.  Let cool.
2)    Whip heavy cream until soft peaks form.  Stir in peppermint bark pieces.
3)   Serve either in a large bowl or in individual cups.  Make a brownie layer on the bottom, followed by pudding, and top with the whipped cream mixture.
4)    Optional: garnish with Peppermint Bark, as shown.

        

Baked Brie is a favorite special treat in our household.  I love it , my young kids love it, and it's always a hit with guests.   My go-to recipe is the "Apricot Baked Brie" that appears in our cookbook, but I  haven't yet met a variation of melted Brie that I haven't liked.  I've had it topped with preserves (apricot and raspberry are my favorites), nuts, wrapped in puff pastry, topped with chutney or a sprinkle of curry powder, sweet or savory.  Served simply with crackers, crusty bread, or apple slices, it truly must be one of the world's easiest and tastiest appetizers. 

Trader Joe's has a wonderful selection of soft and creamy Brie cheeses. This time of year they also have their Brie wheels in addition to their usual wedges.  If you like the idea of brioche-wrapped Bries with near-zero-effort, Trader Joe's has three variations ready to go:  En Croute (plain); Cranberry, Apricot, Almond, & Brandy; and a savory Mushroom & Chive.   Experimenting with your own baked Brie variations is almost as easy!

The recipe featured here today comes from one of our readers, Stephanie, and it has become one of our new favorites.  Stephanie says "It’s divine and a snap to put together! Sometimes my husband and I make this just for ourselves to enjoy with a chilled bottle of white wine or champagne." Thanks Stephanie!  My husband loved it as well.  He commented that the lightness of the pear chunks was a terrific contract to the richness of the Brie. 

        

It is bone-chilling cold in San Francisco this week, and at times like these, I yearn for warm stews and soups.  It's really comforting to warm up with a steaming bowl of stew on a cold winter night.
  Marcy Rosenthal, holistic health counselor and one of our top recipe contributors, was reading my mind when she sent in her recipe for Beef Stew.  Our recipes are very similar - for example, hers uses tomato paste and I use diced tomatoes; hers uses balsamic vinegar and I use red wine, etc.  I loved Marcy's suggestion to use baby onions that you see in bags of white, yellow, and red, which weren't available when I originally wrote my recipe (my original version is in our new portable cookbook, The Trader Joe's Companion).  And that's the great thing about stews — they're very flexible, so I often experiment and substitute whatever vegetables and herbs I have on hand.

The other great thing about stews, and part of the reason they're popular around the globe, is that the slow cook method allows you to use inexpensive cuts of meat that would otherwise be tough.  After a few prep steps, you can leave the stew unattended while it simmers and fills the kitchen with aromas.  You can cook it over low heat on the stovetop, or in the oven like Marcy does.  Either way, the end result will be a delicious, thick stew your whole family is sure to love.

Serve with fresh biscuits or crusty bread to mop up the wonderful gravy.

Beef Stew

1 (approx 1.5 lb) pkg beef stew meat, or beef chuck cut into 1-inch cubes
Salt and pepper
1/4 cup flour
2 Tbsp olive oil
1 (14.5 oz) can diced tomatoes, or 1 small can tomato paste
1 cup beef broth (use 2 cups if using tomato paste instead of diced tomatoes)
1/4 cup red wine or 1.5 Tbsp balsamic vinegar
2 tsp Steak Sauce
2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic (use up to 4 cloves if you like garlic)
2 bay leaves
3 sprigs fresh thyme, or 2 tsp dried thyme
1 large onion, chopped, or 1 1/2 cups tiny onions
1 lb Teeny Tiny Potatoes, or potatoes cut into 1-inch chunks
2 carrots, cut into 1-inch chunks or 1/2 bag baby carrots
2 cups green beans, cut into 1-inch pieces, or 2 cups frozen peas (optional)
1/2 cup chopped parsley (optional)

1. If you plan to bake the stew, preheat oven to 350 degrees.  Heat oil in large pot over medium heat.  Lightly salt meat and dredge in flour, shaking off excess.  Sear meat in hot oil until browned, about 1 minute per side.  Browning meat seals in juices, for more tender meat.  Don't overcrowd the pot or you'll steam rather than brown the meat.  Cook in 2-3 batches.

2. Return seared meat to pot. Add remaining ingredients (except green beans and parsley) and stir.  When liquid is boiling, cover, reduce heat to low, and simmer for 2 hours.  If you prefer to bake, place covered pot in oven for 1.5-2 hours, making sure to use an oven-proof pot.

3. Add green beans during last 15 minutes of cooking to preserve crispness.  For softer green beans, add during the last 30 minutes of cooking.

4. Remove from heat and remove bay leaves and thyme sprigs.  Sprinkle on fresh parsley right before serving.

Prep time: 15 minutes
Hands-off cooking time: 2 hours
Serves 6

        

With holiday season parties in sight, it's nice to have easy appetizers you can count on.  That's what we had in mind when we ran our holiday appetizer contest last week, and today we're sharing one of the winners.

Michelle T. sent us this classy and easy appetizer idea.  We loved the contrast of flavors and textures: creamy goat cheese with crisp arugula, and sweet figs with salty prosciutto.  It's an easy appetizer you can make ahead and keep in the fridge until show time.

Figs and prosciutto are a classic Italian flavor combination, fit for any celebration.  For a warm version, bake figs stuffed with goat cheese or gorgonzola cheese and wrapped in prosciutto.  Or use them as toppings on a gourmet pizza.

So whether you're hosting holiday get-togethers or bringing a dish to a potluck, you can impress guests with delicious and easy appetizers that take only minutes to prepare. To see other recipe winners in our holiday appetizer contest, click here for our December newsletter.

Fig & Prosciutto Roll-Ups

        

Roasting sweet potatoes and adding a flavorful Balsamic maple glaze is a great way to enjoy this highly nutritious root vegetable.  They're so tasty, so easy to cook, and I haven't met a kid yet that doesn't love sweet potatoes. 

And I wasn't kidding about sweet potatoes being nutritious - they actually rank #1 as determined by nutritionists at the Center for Science in the Public Interest.  They earned the honor by being full of dietary fiber, natural sugars, vitamin C, beta carotene, and Vitamin A.  Trader Joe's makes it easy to enjoy these because they carry bags of conveniently peeled and cubed sweet potatoes.  TJ's also carries bags of sweet potato spears with are just perfect for making oven-roasted sweet potato fries.  My kids love those and so do I.

When I do a sweet potato recipe, someone usually asks me "what's the difference between a sweet potato and a yam?"  Well, it seems that what we interchangeably call a yam or sweet potato is really a sweet potato.   It's a misnomer to call them yams - yams are an unrelated tuber that comes in all shapes and colors and doesn't grow in the US.  95% of yams are grown in Africa and are more starchy and dry than a sweet potato.  Some yams apparently can grow to 6 feet tall.  You certainly can find yams here in international markets, but what you're commonly used to eating is a sweet potato.   The Department of Agriculture now requires that anything (incorrectly) labeled a yam to also be labeled as a sweet potato.  If you want to delve into the heated yam vs. sweet potato controversy, you can see photos and a comparison chart here.     And of course, none of them are even potatoes, but we won't go there...! 

Sweet Potatoes with Balsamic Maple Glaze

1 2-lb bag Cut Sweet Potatoes (or cut your own into 3/4-1 inch cubes)5 Tbsp peeled and minced shallots (~3 shallots)
3 Tbsp vegetable oil, divided
3 Tbsp maple syrup, divided
2 Tbsp Balsamic vinegar
1/4 tsp each salt and pepper

1.) Preheat oven to 400 degrees F.
2.) In a medium bowl, toss the sweet potatoes with 2 Tbsp oil and 2 Tbsp maple syrup until well coated.  Spread the sweet potatoes on a lightly oiled baking sheet.  Make sure they are spread out well so that they roast evenly.
3.) Roast sweet potatoes in oven for 20-25 minutes, giving a toss halfway through.  Roast till fork-tender.
4.) While sweet potatoes are in the oven, saute the shallots in a small saucepan with 1 Tbsp oil until shallots are soft.  Add Balsamic vinegar and the remaining 1 Tbsp maple syrup.  Simmer over low heat for about 5 minutes until sauce is slightly reduced and thickened.  Remove from heat.
5.) Remove sweet potatoes from oven and transfer to medium serving bowl.  Drizzle with the sauce and toss to coat.

Serves 4-6

        

As we gear up for holiday parties and festivities, our thoughts are on delicious dips, savory spreads, tasty bites, and finger foods.   We thought it would be fun to hear your favorite appetizer or hors d'oeuvre recipes, using Trader Joe's ingredients.  We'll pick three winners and share the recipes in our December newsletter.  Hurry and send them in!

THE CONTEST:  Simply email us your favorite appetizer or hors d'oeuvre using Trader Joe's products.  Send entries to contest@cookingwithtraderjoes.com

THE DEADLINE:  Get cooking!  Entries must be received by this Saturday, December 5, 2009 at midnight.

THE PRIZE: Three lucky winners will each receive both a signed copy of "Cooking with All Things Trader Joe's" and a signed copy of "The Trader Joe's Companion."  If you want, we'll even personalize them - great for gift-giving or for yourself.

The Fine Print
1) Recipes must be your original creation.  Recipes become the property of Cooking with Trader Joe's. 
2) Ingredients for recipes must be available at Trader Joe's stores.
3) All recipes must be received by midnight PST December 5, 2009.
4) Winner must reside in the United States and provide physical mailing address for shipment.
5) Recipes and suggestions will be judged on taste, originality, ease of preparation and appearance.

        

If you've ever seen someone in the Trader Joe's parking lot, assembling a gift basket on the hood of their car, it just might have been me on the way to a holiday party.  It's one of the easiest gifts to put together, it's affordable, and it's always happily received.  Who wouldn't love a basket filled with Trader Joe's gourmet goodies?  It's a perfect do-it-yourself holiday gift, client gift, hostess gift, or housewarming gift.

The great thing about giving a Trader Joe's gift basket is that you can customize it however you like.  Fill it with chocolate-themed products for your chocoholic friend, herbal teas and biscotti, or perhaps a margarita kit complete with pomegranate limeade, margarita mix, limes, tequila, and triple sec.  You can always add extras, for example a lime squeezer into the margarita basket or a pair of mugs into a basket filled with Sipping Chocolate or teas.  Visit our Amazon store to see some of our other must-have kitchen items. 

And of course, yes, our very favorite extra is to add one of our Trader Joe's cookbooks to the basket!  At one of our bookstore signings, a customer told me that she was giving Trader Joe's baskets as gifts this year - she was filling the basket with our cookbook and all the ingredients for one recipe, the "Peanutty Sesame Noodles" recipe.  Cute idea!  If you don't want to do a basket, another easy gift idea is to fold up a few colorful Trader Joe's reusable shopping bags (~ $1 each), put the cookbook on top, and tie it all together with a pretty ribbon.  Our cookbooks are available at bookstores everywhere (Barnes & Noble, Borders, independents) or on Amazon.

Here are some tips on making a fun, modern gift basket come together perfectly and easily. 

1.) Start with a simple basket sized for the amount of goodies you're planning on getting.  Some Trader Joe's stores carry gift baskets now and then.  For most of last year, my store carried nice square baskets in three sizes, making it very convenient to throw together a gift basket on the go.  You can also pick up inexpensive gift baskets at stores like Michael's or recycle baskets that you may have received in the past.
2.) Go to Trader Joe's and pick out your favorite goodies, themed or not.
3.) Add some crumpled kraft paper to the bottom of the basket to help lift up the items.  It will make the basket look fuller if the items are propped up and visible.  You can also add some raffia which will give it a nice look.
4.) Put in your items.  As a general rule, taller items go in the back and shorter items go in the front. 
5.) As an optional last step, use a cellophane bag to wrap it all up and add a bow if desired.



For the two gift baskets pictured here, the ingredients are listed below:

Asian Express:
"Cooking with All Things Trader Joe's" cookbook
Rice Sticks
Soyaki
Toasted Sesame Oil
Thai Red Curry Sauce
Lite Coconut Milk
Savory Thins Sesame Crackers
Thai Lime & Chili Cashews
Jasmine Pearls Green Tea
Cookie Thins: Triple Ginger

Il Italiano:
"Cooking with All Things Trader Joe's" cookbook
Organic Spaghetti Pasta
Organic Marinara Sauce
Pesto alla Genovese (Basil Pesto)
Mushroom & Herb Risotto
Orange Muscat Champagne Vinegar
Italian Roast Coffee
Toscani Biscotti with Almonds
Bottle of wine

Want to see a quick demo on how it's all put together?  Wona recently did a TV segment on assembling gift baskets.  Take a look!   Just a note that we don't sell or ship the gift baskets ourselves - they're a do-it-yourself!

        

My in-laws have a tradition of making a huge pot of turkey soup the day after Thanksgiving.  It's a great way to use every last bit of the bird, and you'll have enough to freeze several batches to enjoy throughout the winter months.  Our kids love Nonno's turkey soup!

In addition to using up leftover turkey, you'll also use up any leftover vegetables such as Brussels sprouts, green beans, potatoes, yams, butternut squash, corn, or whatever else was served with the turkey.  You can even stir in leftover stuffing for a thicker soup.

The main time-consuming part is boiling the turkey bones to create rich stock.  Boiling the bones for hours may seem daunting, but it's the only way to get that true depth of flavor that you simply can't get out of a box or can.  It's worth it, we promise!  And especially after all the gorging on Thanksgiving day, it's nice to balance it out with a light meal of turkey soup and fresh salad.

So while you're recovering from Thanksgiving food coma, put a pot ofturkey soup on the stove while you relax on the couch or get an earlystart on holiday decorating.

After Thanksgiving Turkey Soup

1 leftover turkey carcass
4 qts (16 cups) water or chicken broth
1 pkg Poultry Blend, or any blend of rosemary, thyme, sage or sage, tied together with twine
2 bay leaves
1 pkg Mirepoix (or chop up 1 onion, 3 carrots, and 2 ribs of celery)
3 cloves garlic, crushed, or 3 cubes frozen Crushed Garlic
1/2 cup uncooked wild rice, brown rice, barley, or other grains
4 cups leftover vegetables, cut into bite size pieces (such as Brussels sprouts, potatoes, yams, green beans, butternut squash)
Salt and pepper to taste

1. Break turkey carcass into pieces so that it fits in a large pot or Dutch oven.  Cover with water or broth.  Using broth will yield a richer tasting soup.  I used half water, half broth.  Add herbs and bring to a boil.  If you don't have fresh herbs, you can use 1 tsp each of dried herbs.  If you are using just water, add 1 tsp salt.  When water is boiling, reduce heat, cover, and simmer for 2 hours.
2. Optional step: you can refrigerate the broth, which makes any fat in the broth rise to the surface, for easy removal with a spoon.  I found that I didn't have much fat at all, since I didn't throw in any skin with the carcass.  However, if you want to make sure every last bit of fat is removed, you can take this step.  I did do this with the juices that came out of the turkey while roasting, and after removing the fat, added the fat-free juices to the pot for the soup.
3. Remove carcass using a slotted spoon or tongs.  Allow to cool.  While carcass is cooling, add Mirepoix and rice to the soup and continue cooking.  If you're using raw vegetables instead of leftovers, you can add them to the soup at this point.  Pick meat off carcass and tear into bite size pieces.  You'll have about 3-4 cups of meat.  If you don't, and want more, you can add leftover turkey meat.  Add this meat into the soup and continue cooking about 45 minutes longer.
4. Add cooked leftover vegetables and simmer for 10-15 minutes until heated through.  Remove from heat and add salt and pepper to taste.

If freezing, allow soup to cool completely before placing into containers or Ziploc bags for freezing.

Variation: For an Italian turkey soup, use red peppers and zucchini for the vegetables, add some beans, and use pasta instead of rice (add the pasta during the last 10 mintues of cooking so it doesn't overcook).

Prep time: 20 minutes
Hand-off cooking time: 3 hours
Serves 16

        

If you're looking for a twist on the traditional pumpkin pie for Thanksgiving, try this quick, easy, and light pumpkin cheesecake.  It's a great no-bake option for those who don't have double ovens at their disposal.

We start with gingersnap cookies for the crust.  Trader Joe's has both regular gingersnaps (their Triple Ginger cookies - made with fresh ginger, powdered ginger, and crystallized ginger - are sinfully addictive!) as well as a gluten-free variety.  A tasty variation from regular graham cracker crust.  Most stores sell ready-made graham cracker crusts, so you can save a little time by going that route, and then this recipe is truly no-bake (we fudged a bit, as the crust does need a little pre-baking if you're making it yourself).

To crush cookies, place them in a large Ziploc bag, break into pieces by lightly hammering with the end of a rolling pin, and then roll into crumbs.  The gingersnap cookies are firmer than graham crackers, so really use some elbow grease to break up the cookies.  You can also pulverize them in the food processor or blender.

The filling is made with just 1 block of cream cheese, instead of most cheesecake recipes that use 3 or even 4 blocks of cream cheese!  As a result, this filling is light and airy compared to the dense texture of traditional cheesecake.  I actually prefer this light version and don't feel as guilty eating it.  You can use neufchatel or light cream cheese if you prefer.

Pumpkin Butter, available only seasonally at Trader Joe's, has all the spices you need for this pie.  In fact, just mixing Pumpkin Butter and cream cheese makes a great filling for mini tarts or turnovers.  We added sour cream and pumpkin puree to make this easy and delicious cheesecake filling.

Finally, the whipped topping is optional.  If you can go the extra mile and whip your own cream, it's a luxurious treat that really makes this dessert shine.  We used maple syrup to lightly sweeten the cream, and the maple flavor is a terrific complement to the pumpkin filling.

You can make this dessert a couple of days ahead and keep it in the fridge.  Just before serving, sprinkle extra crushed gingersnap cookies or graham crackers for a rustic-looking garnish.

No Bake Pumpkin Cheesecake


Prep time: 15 minutes
Cooking time: 10 minutes (for the crust)
Serves 8