These very easy sunflower butter cookies are a tasty variation on traditional peanut butter cookies.  They're sweet, dense, heavy, nutty, and slightly chewy the way I think a peanut/sunflower butter cookie should be.   It's kind of an accident that they are also flourless and gluten-free - I tried both ways and just liked the texture best without flour.  It also makes for an even easier recipe!   You can use the recipe with either peanut butter or sunflower butter. 

If you haven't tried Trader Joe's Sunflower Butter and you like sunflower seeds, give it a try! The taste is very similar to peanut butter.  For anyone who avoids peanuts or has an allergy, consider sunflower butter as a great- and similar-tasting alternative to peanut butter.

I first wanted to make these cookies for St. Patrick's Day because sunflower butter has the unique property of turning green under certain baking conditions! The naturally occurring chlorogenic acid that is found in all plant leaves and stems is also present in the seeds of the sunflower.  Chlorogenic acid is an antioxidant and is one of the reasons that sunflower butter is good for you (as well as being a great source of vegetable protein, potassium, vitamin E, and other vitamins and minerals).  When chlorogenic acid meets alkaline baking conditions (i.e., if you add baking soda), it turns a dark green (see photo, below right).   This completely harmless effect happens after the cookies completely cool down (and increases with additional hours.)  Green cookies!  That sounded perfect for St. Patrick's day.  Well, except after I made the version using baking soda, I realized it really wasn't a happy bright green, but more of an ominous "something evil is growing in this cookie" dark mossy green.   The kids didn't seem to mind, but I wasn't sure that it was the most appetizing-looking cookie....maybe more appropriate for Halloween than St. Patrick's?  What do you think? In any case, if you'd like a more fluffy, softer cookie (or you just want to make green cookies!), add 1 tsp baking soda to the batter.  To reduce or eliminate the green effect in recipes that use baking soda, add a squeeze of lemon juice to counteract the alkalinity of the batter.  The green effect also happens with whole sunflower seeds.  Make our Irish Soda Bread and substitute sunflower seeds for raisins.  Let it cool or make it the night before - when you cut into it, you'll see green sunflower seeds!
                                                                                                                                    
                                                                                                                                    
                                                                                                                                     Regular vs. Baking soda recipe:
                                                                                                                                     What happens when sunflower butter
                                                                                                                                     meets baking soda?  Green cookies!
Sunflower Butter Cookies

1 16-oz jar Sunflower Butter (about 1 3/4 cups) at room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1 pinch salt

1.) In a medium bowl, mix together the sunflower butter, sugar, eggs, vanilla, and salt until smooth.  The batter will slightly thicken after being mixed together.
2.) Refrigerate for about 1 hour.
3.) Preheat oven to 350 degrees F.
4.) Take walnut-size portions of the batter, lightly roll in hands and place on a lightly oiled baking sheet (I really love using a Silpat baking mat).  The batter will be very soft but holds together without being sticky.  Place cookies about 1-2 inches apart, as they will not spread much. 
5.) After filling the baking sheet, take a fork and make imprints on top of the cookies. If the fork sticks, dip the fork in sugar or just sprinkle a tiny bit of sugar on each cookie before pressing the fork into it.
6.) Bake for 12 minutes.  Don't overbake these cookies! (err on the side of underbaking if in doubt) Allow cookies to cool.

Makes 30 cookies

For more info about us or our cookbooks, please visit our website at www.cookingwithtraderjoes.com.

PS. -  If you like sunflower seeds, you should also check out Trader Joe's Chocolate Sunflower Seed Drops,chocolate covered sunflower seeds with a naturally colored candy coating.  They're tasty and perfect for decorating cupcakes and cookies.

        

In preparation for St. Patrick's Day next week, I dusted off an old recipe for Irish soda bread that a friend gave me years ago.  If you've been averse to soda bread because you find it tough and dry, try this version.  Sour cream and eggs make this bread more moist than traditional soda bread, a quality that may offend die-hard , but will likely appeal to the rest of us.

Breads generally fall into two categories: quick breads or yeast breads.  Quick breads, as the name implies, are faster to prepare because you simply mix the ingredients and bake.  Baking soda or baking powder is the leavening agent that makes quick breads rise.  Yeast bread, on the other hand, uses yeast at the leavening agent, and needs to be proofed, dough kneaded until elastic, and then allowed to rise twice before baking.  Yes, quite a bit more time and effort, and hence my affection for quick breads like Irish soda bread.

Soda bread is a staple in Irish cuisine, served at breakfast, lunch, and dinner.  This version with raisins is mildly sweet and perfect for breakfast or afternoon tea. In fact, when I served toasted slices to my kids, they squealed in delight, "Oooh!  Giant biscotti!"  You could make a savory version by reducing the sugar and using caraway seeds (available at most health food stores or specialty grocers) or sunflower seeds (note: baking soda makes them turn a dark green, so don't be alarmed).

This bread is a cinch to make, but another option for St. Paddy's day is beer bread mix at Trader Joe's.  Simply mix the box with 1 bottle of beer, and drizzle melted butter on top before baking.  I found that the 1/4 cup butter called for on the box was too much and would reduce to 1-2 Tbsp next time.

The one warning about quick breads like soda bread and beer bread is that they're best eaten immediately, right out of the oven, or within a day or two.  After that, the bread starts to get harden rapidly, and you could put your teeth at risk by trying to eat it.

This recipe makes 1 large loaf, or split the dough in two and make an extra loaf to share with a friend or neighbor.

Irish Soda Bread recipe

3 1/2 cups flour
1/4 cup sugar
1 tsp baking soda
1 tsp salt
1 cup raisins
2 eggs
1 (16 oz) container regular or light sour cream (2 cups)

1. Preheat oven to 375 degrees.
2. Mix flour, sugar, baking soda, and salt in a large bowl.  Add raisins and mix them in with your fingers, making sure raisins separate and are coated with flour.  This way the raisins won't all clump together in the dough.
3. In a separate bowl, whisk eggs, and then add sour cream and combine again.  Add to flour mixture and stir with a wooden spoon just until combined.  Dough will be sticky, like biscuit dough.  Do not overmix, as this will result in tough bread.
4. Dust your hands with flour and lightly shape dough into a circular mound, approx 8" wide.  Use a gentle touch; do not knead or handle dough too much.  Transfer to a lightly oiled baking sheet (or line baking sheet with a Silpat), and cut a big X on top.  Not only does this make your bread look quite professional, but it also allows the heat to get to the center.  I've also read that Irish folklore says the cuts "let the fairies out."
5. Bake for 45 minutes or until lightly browned and toothpick inserted in center comes out clean.  If splitting dough into 2 loaves, check for doneness at 35 minutes.

Sweet variations: substitute cranberries, currants, or dried blueberries for the raisins. 
Savory variations: reduce sugar to 2 Tbsp, omit raisins, and instead use 1 Tbsp caraway seeds or 1 cup sunflower seeds.

Note: white flour will yield softer, fluffier bread, but for extra fiber, you can a mixture of white flour and whole wheat flour.  Whole wheat flour versions won't rise as much and will be noticeably denser.

Prep time: 15 minutes
Hands-off cooking time: 45 minutes
Serves 16

        

It's fun to entertain but it's not fun to stress about it.  Delicious appetizers get things off to a great start and I've got two excellent and easy ones lined up today.  Over the years, I always go through phases when I have a favorite appetizer I go to again and again.  A few years back, I liked doing an Italian-themed party platter complete with olives, various bruschettas, fresh mozzarella, fresh goat cheese, prosciutto, fresh basil, and a variety of crackers and crusty breads -  it was easy to make a big colorful platter and guests could assemble their own creations from these ingredients.  An all-time favorite of mine is our Apricot Baked Brie featured in our first cookbook.  Lately it's been stuffed mushrooms as well as a fantastic artichoke dip shared by one of our readers.  They're both made from just a handful of ingredients and they can be assembled ahead of time and popped into the oven right before guests show up.  



Creamy Stuffed Mushroom Caps

Some family friends recently brought over a pan of mushroom caps stuffed with an herbed cheese, similar to this recipe.  We put them in the oven and enjoyed them piping hot.   Everyone loves stuffed mushrooms and the creamy filling makes these little bite-size morsels so satisfying.  If you're not familiar with Boursin, look for a cheese boxed in white cardboard packaging.  Use larger stuffing portobellos/mushrooms if you want to serve them as a side, but I thought they worked great as an appetizer using regular-sized white mushrooms.  For a tangy variation you can also try our Feta and Spinach Stuffed Baby Portobellos.

40 regular mushrooms or 18 stuffing mushrooms/portobellos, cleaned with stems removed
1 5.2-oz container Boursin Garlic & Fine Herbs Gournay Cheese
3 cups frozen spinach (1/2 a 16 oz bag) thawed
¼ cup bread crumbs or Just Almond Meal

1.)    Preheat oven to 350 degrees F.
2.)    Drain the thawed spinach, squeezing out the water firmly with hands.  3 cups frozen spinach should reduce to ½ cup thawed if all the water has been squeezed out.
3.)    Add Boursin and spinach to a small bowl, stirring together until fully combined.
4.)    Stuff mushroom caps with the mixture. 
5.)    Press the tops into the bread crumbs and arrange caps on baking sheet or dish.
6.)    Bake 12-15 minutes just until water starts to appear under the caps.  

        

Many moons ago, I was introduced to Monkey Bread, and I just couldn't get enough.  Warm, pillowy soft dough covered with cinnamon caramel-like goo...  For a carbo-holic like me, it was pure heaven.  Yes, it's so 1960's, but it's so darn good.

I think of monkey bread as a lazy version of cinnamon rolls or sticky buns, and many people serve it as a breakfast treat.  In our home, monkey bread is a dessert and shall remain so until the kids go off to college.  I've tried over the years to make healthier versions by severely reducing the butter and sugar, but the quest has been unsuccessful.  In fact, my friends used to beg me to make monkey bread for any brunch gathering.  But the last time I brought my famous monkey bread, I had altered the recipe so much that it had hardly any butter or sugar left, resulting in fairly dry, tasteless bread that hardly anyone touched.  No one has asked me to make monkey bread since that disastrous day.  So I've given up on trying to make this classic "healthy," and accept it for what it is — a yummy gooey pastry that doesn't make any pretense about being a diet food.  Moderation, people!  Moderation is the answer!  Please don't eat the entire pan in one sitting.

The original recipe I had used bread dough, which is available ready-made in the freezer case at most grocers.  But that version required letting the dough rise to double its size before baking.  This recipe uses canned buttermilk biscuits instead, which you can bake immediately without waiting for it to rise.  Trader Joe's buttermilk biscuits are larger than other brands, so note the size difference and if using other brands, you may need 3 cans instead of 2.  If you don't have a Bundt pan, you can use a 9"x13" pan, or halve the recipe and bake it in a 8" or 9" round pan, reducing cooking time to ~25 minutes.

I couldn't resist the urge to reduce the sugar and butter — but I didn't go too far this time, so hopefully I can win my friends back with this version.

Monkey Bread Recipe

2 (16 oz) cans refrigerated Buttermilk Biscuits
1/2 cup sugar
2 tsp cinnamon
6 Tbsp butter
1/2 cup brown sugar
2 Tbsp maple syrup
1/3 cup chopped nuts (optional)
1/4 cup raisins (optional)

1. Preheat oven to 350 degrees.

2. Mix sugar and cinnamon in a large bowl.  Cut biscuits into fourths and toss biscuit pieces in cinnamon sugar mixture until each piece is coated.  Alternatively, you can shake biscuit pieces in a Ziploc bag to coat, but I find it's just as easy to toss in a bowl.

3. If using nuts and raisins, sprinkle several spoonfuls into the bottom of a Bundt pan.  Arrange biscuit pieces into the pan, sprinkling in remaining nuts and raisins as you go along.  Pour any remaining cinnamon sugar into pan.

4. Melt butter and brown sugar in a small saucepan, stirring until dissolved.  Remove from heat and stir in maple syrup.  Pour this mixture evenly over biscuits.

5. Bake for 35-40 minutes or until browned.  Invert immediately onto a serving plate, letting the sticky syrup seep through (otherwise syrup will harden on bottom of pan).  Serve warm if possible.

Prep time: 10 minutes
Hands-off cooking time: 35-40 minutes
Serves 10

        

I'm really excited to share this Lemon Ricotta Almond Cake with you.  It's a twist on cheesecake, made primarily with almond meal.  For the last couple of weeks, I've been experimenting with almond meal (sold as "Just Almond Meal" at Trader Joe's).   Not only do I love the flavor of almonds but it's a healthy and delicious alternative to regular white flour in breads and cakes.  The bonus is that it's also gluten free, for those who avoid gluten by need or choice.   Trader Joe’s has convenient bags of ground almonds, ready to use in breads, desserts, or as breading on chicken or fish.  If you want to make your own almond meal, just grind raw whole almonds in your food processor until you achieve the consistency you like.

I made some Almond Bread a few weeks ago and decided to make an almond-meal-based dessert next.  I first started playing around with cakes using only almond meal when I ran across this recipe for a Clementine Torte.  We have a clementine tree in our backyard and this time of year, we're overrun by ripe, juicy clementines.  The Clementine Torte recipe is time consuming but I really liked the results.  I started to experiment on my own and came up with a recipe that I fell in love with - a cake that combines the nutty richness of almonds, the sweetness of ricotta, and the zing of lemon.   (Yes, we also have a lemon tree in the backyard and this time of year, we're often squeezing up some lemonade or working on this season's batch of limoncello.)  The lemon zest adds so much to this cake - choose a fresh, fragrant lemon and make sure you get just the outer peel, avoiding the bitter white pith.  Use a microplane grater or use a citrus zester.  Use a citrus zester if you want to add the strips of lemon as a garnish (like in the photo).  Both tools are inexpensive and good to have in your kitchen drawer.

The texture and denseness reminds me more of a cheesecake and the way you check for doneness in the oven is kind of like a cheesecake also.  When baking, the cake will rise, puffing up, and then finally firming up in the center.  When the center has lost its "jiggle" and the edges have turned very golden, then the cake is done.  When you remove it from the oven, it will deflate.  Allow it to cool completely - don't disturb it while it's warm since it will literally fall apart.  For best flavor and texture, you can even leave it overnight in the fridge - similar to a cheesecake, it will be better the next day.  If you use a springform pan, you can unmold it when it's cool.  Otherwise, if you use a regular pan or dish as I usually do, the first piece is usually sacrificial but the other pieces will come out easily and cleanly.

Lemon Ricotta Almond Cake

2 cups Just Almond Meal
1 tsp baking powder
¼ tsp salt
3 eggs
1 cup sugar
1 tsp vanilla
1 15-oz tub (2 cups) fresh ricotta ("Traditional Fresh Ricotta Cheese" at Trader Joe's)
Zest of 1 lemon
Juice of 1 lemon (about 3 Tbsp)

1.)    Preheat oven to 350 degrees F.
2.)    In a large bowl, combine almond meal, baking powder, and salt.
3.)    In a medium bowl, combine the remaining ingredients and mix well.
4.)    Add the wet ingredients to the dry ingredients and stir well until smooth.
5.)    Pour mixture into oiled 9-inch pan, deep pie dish, or springform pan.  Bake 50-55 minutes until the cake is completely puffed up, no longer “jiggly” in the center, and very golden on the edges.
6.)    Cool cake completely and thoroughly chill in fridge before serving.  Cake remains very  moist and is even better the next day.  Serve with whipped cream or garnish with lemon zest.

Serves 12
Prep time: 10 minutes
Hands off cooking time: 50-55 minutes

If you try this cake, I'd love to hear your review of it!

        

The votes are in.  My two young kids announced, "Mom, this is the best dessert you've ever made."  With praise like that, I knew I had to share this latest recipe.  I rarely make rich chocolate pies like this, but I've been making quite a few this last week.  It started as a joke based on a book we read in my bookclub and I kept playing around with a few variations, trying to find what I liked best.  Fortunately we've had lots of happy and willing dinner guests available to participate in the taste tests.  The variations included a cream-based pie, a pudding-based pie, and the best one of all was one based on light coconut milk.  It's similar in idea to the No Moo Mousse I blogged about back in 2008, but with a thicker pie consistency.  It contrasted perfectly with the intense, thick crust made of crushed Joe-Joe's.  

If you're not familiar with the Joe-Joe's cookies, they are Trader Joe's version of classic Oreos.  They have all natural flavoring and no hydrogenated oils.  They come with a vanilla bean filling or a chocolate filling, and of course you know the holidays are here when Candy Cane Joe Joe's make their limited appearance on the shelves and cause Trader Joe's fans to stampede down the aisles.  You know who you are. 

The crust here is easy - crush the cookies, mix with a bit of melted butter, and press into a pie dish.  The easiest and best way to crush the cookies is with a food processor.  I use my trusty classic Cuisinart that I've had for over 12 years.  When I first got it, I rarely used it (in fact Wona was the first one to use it, not me!).  I thought that food processors were a pain to take out, assemble, and clean.  But the truth is that they shorten lengthy tasks to just seconds and are a breeze to clean despite their multiple parts.  Once you get into the habit of using them, they're a great timesaver.  If you're like me and you're slow to take out appliances unless you really need them, believe me that this recipe is worth it and the cleanup is a cinch.

The texture of the mousse filling is firm and smooth and silky, and it's only two ingredients!  Alternatively you can use Trader Joe's "Instant Chocolate Pudding" mix to fill the pie.  The texture and taste is that of eating a thick classic chocolate pudding rather than a silky mousse, but it's an option to try.  If you make a pudding filling, use two boxes of the mix and 3 cups of cold whole milk.  On the box it suggests 3.5 cups for two boxes, but I think reducing it to 3 cups yields a pie you can cut and serve more easily.

Chocolate Mousse Pie with Joe-Joe's Crust (more appropriately renamed Chocolate Truffle Pie with Joe-Joe's Crust by reader Stephanie)

28 Joe-Joe's Cookies with Vanilla Bean filling (2 rows out of the package)
1/4 cup melted unsalted butter (10-20 seconds in the microwave or low heat over the stove)

Filling:
1 (12 oz) bag Semi-Sweet Chocolate Chips
1 (14 oz) can Light Coconut Milk

1.) Preheat oven to 350 degrees F.
2.) Crush the cookies in a food processor.  Pulse the processor until the cookies are fine crumbs.  Pour in the melted butter and pulse till combined.  Press the crumbs firmly into an oven-safe pie dish.  I use a glass/cup to press and compact the crust.
3.) Bake the crust for 5 minutes.  Remove from oven and cool completely.
4.) Melt the chocolate on the stovetop or in the microwave. (Microwave for 1 minute and then in 30 second increments, stirring well in between until completely smooth and melted.  Do not scorch.)
5.) Pour the coconut milk into a blender and add the melted chocolate.  Immediately, blend until completely smooth (about 20-30 seconds).
6.) Pour filling into crust and chill for 4 hours or overnight in the fridge. 

Serves 12
Prep and cooking time: 15-20 minutes, not including cooling/chilling time

        

Happy Valentine's Day!

        

        

        

        

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.