Today's recipe idea comes from Jamie Davidson , a weight management coach in the San Francisco bay area.  Jamie has long taught cooking classes using Costco and Trader Joe's products, and her classes are very popular.  We were exchanging emails about Halloween plans and she mentioned making pumpkin hummus and serving with homemade chips using tortillas cut with Halloween cookie cutters, and I just knew I had to try it!  Thanks for the idea, Jamie - the kids and I had a lot of fun with it!

For the chips, use any tortillas you have on hand.  I like the olive oil wheat wraps at TJ's.  Jamie used corn and wheat tortillas and suggests that orange-colored tortillas (sundried tomato or other flavor, available at other grocers) might also be a fun option.  Simply cut tortillas into fun shapes, spray with oil, sprinkle with your favorite seasonings (we like 21 Seasoning Salute), and bake for 7-10 minutes until edges are golden.  Chips will harden as they cool.

Below is a pumpkin hummus recipe I played around with.  I tend to like garlic and spice, but if you prefer subtler flavors, you can cut down on the garlic, cinnamon, and cumin.  If the idea of making homemade hummus makes you run the other way, just grab a container of pre-made hummus at Trader Joe's and mix with half a can of pumpkin puree, adding seasonings such as cinnamon, cumin, and salt to taste.

To use up the rest of the can of pumpkin puree, try our Pumpkin Oatmeal or No-Bake Pumpkin Cheesecake.

Finally, click here for Halloween recipe ideas from previous years, including Mashed Boo -Tatoes, Cobweb Guacamole, Halloween cupcakes , Halloweenie Mummies, Spooky Fingers, and Poofy Pumpkin Puffs .
     

Wishing everyone a safe and fun Halloween weekend!

Pumpkin Hummus

1 15 oz can garbanzo beans, drained
1/2 can pumpkin puree (about 3/4 cup)
1 tsp crushed garlic (1 clove or 1 cube frozen garlic)
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp salt
 2 Tbsp sesame tahini paste (in refrigerated section next to premade hummus)
1/2 cup water
1/4 cup extra virgin olive oil
Juice of 1 lemon

1.  Add all ingredients to a blender or food processor and puree until hummus is smooth.  If mixture is too thick, add water, one tablespoon at a time until desired consistency is achieved.
2. Taste and adjust for seasonings.
3. For best flavor, store in fridge for a few hours before serving.

Prep time: 5 minutes
Serves: 8

I was delighted recently to meet Amy Fothergill, known as The Family Chef.  I had heard about her through a number of moms in San Francisco who had taken her cooking classes, and I was intrigued.  Amy was kind enough to chat with me over delicious home-brewed coffee and gluten-free madeleines in her home, and the more we talked, the more I discovered we had in common.  The love of good, nutritious food.  The struggle to juggle cooking with a busy lifestyle.  Strategies we'd developed over the years to make it possible to cook every day, even with young kids in the picture.  We talked for hours!

In addition to specializing in family-friendly meals, Amy also cooks gluten-free.  Below is an abbreviated Q&A with Amy, along with one of her delicious, healthy gluten-free recipes.

Amy: I like the variety, quality (especially organic and/or natural) and the prices. I can walk into Trader Joes and create hundreds of meals by looking at the shelves; it's corny but for me, that's fun! My kids have always loved the natural peanut butter, reduced sugar preserves, hummus, guacamole and taquitos. I've just switched the family over to a gluten-free diet so now the favorites are the brown rice pastas (it's all in how you cook it), rice pasta mac n' cheese and red quinoa (I add it to regular rice). We used to love the thin crust pizza, spinach lasagna, broccoli and cheese individual quiche, and mandarin orange chicken. The spinach lasagna was a great example of them eating something I did not expect. Think beyond nuggets, pizza and hot dogs for kids!

Wona: Thank you, Amy, for your wise tips and healthy recipe.  And for those in the Bay Area, I encourage you to check out Amy's cooking classes.  You can see her full schedule at www.amythefamilychef.com.

Yellow Curry Tofu with Red Quinoa and Jasmine Rice Pilaf
By Amy Fothergill, The Family Chef (photo courtesy of Amy Fothergill)

You’ll think you just had take-out delivered from your favorite Thai restaurant when you taste this dish. Everyone in our family loves this, even the young ones. If tofu isn’t your thing, you can substitute it (see the Variation below). Best of all, try making it with a combination of red quinoa and white (or brown) jasmine rice. It not only looks pretty, it boosts the nutrition of the dish!

1/2 medium onion, chopped
2 tsp Trader Joe’s extra virgin olive oil
3 carrots, peeled and cut into thick circles (or 6 baby carrots, chopped)
8-10 Trader Joe’s Baby Dutch Yellow potatoes
1/2 jar of Trader Joe’s yellow curry sauce
1 can of regular coconut milk*
8 oz firm tofu, cut into cubes

*Note 1: If you like your curry more spicy, use the whole jar and omit the coconut milk. The coconut milk is a good option for children or those who may not like spicy food. Many children seem to like the creaminess and flavor of the coconut milk.

1. Sauté onion in olive oil and cook for 3 minutes. Add carrots and cook until onion softens and is lightly browned.
2. Wash the yellow potatoes and then add to pot. Add 1/2 jar of sauce plus the can of coconut milk.
3. Simmer covered, stirring occasionally, for about 15-20 minutes, or until potato is almost soft. Add tofu, stir, remove cover and cook another 5 minutes.
4. Serve over red quinoa jasmine rice (recipe follows).

Variation: If you want to use chicken breast chunks, cook chicken with onion, remove and add back in for the last 5-10 minutes of cooking. If breast cooks too long, it will become chewy. If you are using chicken thighs, cook that with the vegetables. Cook shrimp the same way you would the chicken breast.  If it simmers for a long time, it will also become very chewy.

Red Quinoa Jasmine Rice Pilaf

1 1/2 cups Trader Joe’s jasmine rice, rinsed with water
4 cups water (use less if you want it stickier)
1/2 cup Trader Joe’s organic red quinoa, rinsed

Place all ingredients in a rice cooker and set to cook. If using a pot, bring to a boil, cover and lower to a simmer.  Cook about 20 minutes or until all water is absorbed.

Whew! After making 100 cupcakes this week and a batch of cinnamon crumb cake, I feel qualified to review the new Trader Joe's cake mixes.  These three cake mixes, along with a chocolate frosting mix, have hit the shelves recently complete with adorable retro packaging.  Not only are they pretty convenient, but they're excellent cake mixes. 

Yesterday when I served a batch of the cupcakes to a group of 2nd graders, I watched as they finished the cupcakes and then practically ate the cupcake wrappers (I'm glad I use unbleached all-natural wrappers!)  Three 2nd-graders approached me afterwards asking if they could please have the "recipe" for the cupcakes.  I smiled and said it was a cake mix and could they guess where I bought it (wink).  "Trader Joe's!" they yelled, jumping up and down. 

Well, if it gets the unanimous approval of 2nd graders, you know it has to be good.  The Chocolate Cake Mix is dark, rich, and moist.  The batter mixes up smooth and silky and bakes up with an intoxicating aroma.  While I was baking the cupcakes, I stepped into my front yard for just a minute and a neighbor stopped to ask me what I was making, saying it smelled heavenly.  The Golden Yellow Cake Mix is equally delicious and moist.

I frosted the cupcakes with two kinds of frosting.  I used the Trader Joe's Chocolate Frosting Mix for the chocolate cupcakes  and made my own lemon buttercream frosting for the yellow cupcakes.  You may be thinking, "Hey, isn't frosting mix just powdered sugar and cocoa?  Is it a waste of money to buy this box?"  It's true that buttercream frosting is basically powdered sugar and the butter you add.  And yes, the chocolate frosting mix is primarily powdered sugar and cocoa.  However, at $2.69 for a 12 oz box of mix, the price is equivalent to buying powdered sugar ($2.79 for a 16 oz bag at Trader Joe's).  If you don't stock powdered sugar and cocoa in your pantry, or you simply want to skip the measuring, I think the frosting mix is a perfectly fine thing to buy.  The ingredients were great quality and the frosting was smooth and delicious.   Make sure that when you're mixing up the frosting, you add the hot water very slowly.  If you have not made this kind of frosting before, you will be tempted to add a lot of hot water to the large amount of powdered sugar, but believe me that it takes very little.  Go slowly, mix thoroughly, and stop when the frosting is smooth and spreadable. 


For other frosting options, you can use a whipped cream frosting like the one we use in our Star Spangled Berry Cake.  It's flavored with vanilla and just a touch of sugar.  If you like, substitute 1/4 cup of maple syrup for the vanilla and sugar - it's a really nice fall flavor on cakes and cupcakes.  For an all-natural dye-free cake/cupcake decoration, I love to use berries, chocolate sprinkles, or Trader Joe's Chocolate Covered Sunflower Seed Drops.  And for some seasonal decorating ideas, here are our Halloween cupcakes !


The Cinnamon Crumb Cake is also delicious and would be a nice and sweet add-on for a brunch. When you mix the batter up for this one, two things will happen.  You will think, "this doesn't seem like very much batter" and then you will think, "this seems too thick...did I mix it up right?"  The batter will be thick like brownie batter.  Just spread it in the bottom of your pan (I used an 8-inch oval dish) - it will bake up great.  The smell of this one is amaaaaazing while it bakes.
When you open the package, there will be two bags of mix inside.  One is the cake mix, and one is the crumb mix.  They are labeled, but it's not easy to see.  The slightly larger bag is the cake mix.


These mixes are more or less foolproof, but here are some hints when baking cakes or cupcakes:

1) Preheat your oven and make sure it has reached the indicated temperature.  If you try to get a "head start" by putting your item in the oven while it's preheating, your baked goods won't bake evenly, the texture may be affected, and final cooking times will be off.

2) Don't skimp (or skip) when greasing and flouring pans.  Nothing is more frustrating than baking a cake and not being able to pop it out of the pan.  Get the butter or oil into all the corners and edges, then flour the pan if indicated.  Are you baking a chocolate cake? Then use unsweetened cocoa powder instead of flour, otherwise your baked cake will have a haze of white all over it...not attractive.

3) For birthday parties, consider cupcakes instead of a cake.  They're easier and faster to serve and the pieces are all the same.  And no plates or forks are necessary!  There's no cutting, no panicked plating, and no complaints over the size of piece or getting a corner piece vs. a center piece.  I like to use baking cups (cupcake wrappers) - they're available in a variety of designs as well as plain, unbleached ones.

4) Take it easy when mixing batters.  Mix gently only until combined. Enthusiastic over-beating with gluten-containing flours will create gluey, chewy, and tough baked goods. 

5)  Don't peek!  You're in a hurry but if you constantly open the oven door to see how far along your cake is, you're going to disrupt the heat circulation and your baking will fall flat or cook unevenly.

And in closing, an annoucement:
Did you hear the news!?!?  Our newest cookbook, "Cooking with Trader Joe's: Dinner's Done!" is about to be released!  We're so excited and hope you love it too.  It's hardcover, full of great new recipes, with color photos and nutritional information for every recipe.
 

When you're looking for a quick and healthy snack to tide you over between meals, consider this rice cake and hummus combo.  It's an open-faced sandwich or mini-pizza of sorts, topped with fresh vegetables.

You're probably familiar with all the varieties of hummus at Trader Joe's - there are so many to choose from.  If you want to try making your own hummus, click here for our easy recipe.  Bonus tip: when I buy tahini sauce, a key ingredient in homemade hummus, I scoop out spoonfuls onto a tray and freeze, since I can never use up a container right away.  I store the frozen pellets in a Ziploc bag, and whenever I make a batch of hummus, I have dollops of tahini sauce ready to go.

I happened to have crisp Persian cucumbers and homegrown tomatoes on hand, so that's what I used to top these rice cakes.  I'm also eager to try avocados, shredded carrots, or roasted peppers.  For extra protein, you could top with a slice of cheddar cheese or, for a Mediterranean theme, feta cheese and olives.

I used brown rice cakes (shelved next to chips and pretzels at my Trader Joe's store); I usually buy brown because no one in our family seems to tell the difference between brown vs. white rice cakes.  (It's an entirely different story with steamed brown vs. white rice — if you ever see my family feverishly wolfing down white rice at an Asian restaurant, it's because they're so white-rice-deprived at home ever since my crusade to eat more fiber and nutrient-rich brown rice.)  These brown rice cakes are crisp, slightly salting, and just as satisfying as the white ones.

I hope you enjoy this snack idea!  Just be sure not to let the assembled rice cakes sit for too long, or they'll get soggy from the hummus.  They're best eaten right away.

Rice Cakes with Hummus

Per serving:
1 brown or white rice cake
3 Tbsp hummus, any flavor
1 handful microgreens or salad mix
Sliced cucumber, tomato, avocado, or other vegetable

1. Spread rice cake evenly with hummus.
2. Top with microgreens and your choice of vegetables.

I love having friends over to my home to share food and a glass of wine, and we've had many nice get-togethers lately.  There are a few ready-made Trader Joe's items that seem to have popped into the rotation and I wanted to share them with you here in case you hadn't seen them.   These products are great time-savers:  an easy appetizer that can be tossed into the oven right as guests arrive, two desserts that just need some thawing, and versatile frozen puff pastry.  There's nothing wrong with taking advantage of tasty shortcuts like this and spending more time focusing on friends or the other dishes you're preparing. 

Tarte d'Alsace:  This thin crust is covered with ham, gruyere cheese, and caramelized onions. Place the frozen tarte in a preheated oven, and 10 minutes later you have a crispy, savory tarte that can be cut into small squares and served to your guests.  It also comes in a vegetarian Tarte d'Champignons (mushrooms) version.  I served both the other night as an appetizer while Coq Au Vin was simmering on the stove and veggies were roasting in the oven.   It was a great, hands-off way to spend the evening, chatting with friends and enjoying a glass of wine instead of messing with a lot of prep.

Puff Pastry:  This seasonal item at Trader Joe's is a favorite of ours.  Good puff pastry is so laborious to make and it takes all day.  Trader Joe's has it in frozen sheets and this is the real thing:  Made with real butter and no trans fats (unlike other well-known brands...). It's fantastic stuff and you can do so much with it.  Cut the sheet into 9 squares, top each square with a dollop of bruschetta or tapenade or goat cheese and toss into the oven to bake.  For dessert, top with fruit or jam or make little turnovers with a fruit filling.  It's true that puff pastry is fattening, but when you serve it at a party, it's just a few bites for each person.  (It's even great for entrees: In our cookbooks , you can top chicken pot pie with it, wrap salmon in it, etc)

Macarons: These French macarons are simply fantastic.  A delicate and light crust - so airy it almost isn't there - with a filling that is thick and rich and luxurious.  They're a great price too - $4.99 for a dozen (combination of chocolate and vanilla).  Thaw them for 30 minutes and serve with coffee and tea. 

Raspberry Tarte:  I had never tried this item until Celine Coussou raved about it on her list of Trader Joe's must-haves.  "Well, she's French and would know...it must be good then."   Well, it really is.  Every time I served it, it received rave reviews.  It's pretty, easy to serve, and made in France.  Don't worry when you first open the package - it will become more attractive once it has thawed (and you can also take it out of the foil pan and place it on a pretty platter or cut into individual servings).   I have served it a couple of times with our Nearly Instant Homemade Mango Ice Cream .  It was the kids' idea to make it and to serve it with the tarte - not a bad combo, actually. 

Enjoy!  And if you have your own party favorites at Trader Joe's, share them below!

This easy and elegant entree combines the flavors of the sunny Mediterranean - tomatoes, olives, parsley, and wine - with delicate fish.  Its a great way to add vibrant colors and bold flavors to otherwise bland white fish.

I love dishes like this that you can assemble ahead of time and pop in the oven.  If preparing for guests, simply have all the ingredients prepped ahead of time.  Assembly is a cinch, and then you can pop into the oven while guests are enjoying drinks or appetizers, and let dinner cook while you catch up with friends.  This dish smells absolutely delicious while it's baking, whetting appetites as the aromas fill your house.

I used tilapia, but other white fish such as cod, flounder, or sole would work well too; just adjust cooking times is using thicker fillets.  White wine keeps the fish from drying out and makes a yummy sauce for dipping bread or pouring over rice.

The simple flavors in this dish are complex enough to satisfy adult palates, and mild enough that my 3-yr-old licks up every last bit.  I usually serve with a side of sauteed Swiss chard and steamed brown rice or crusty bread.  It's a winner!

Baked Mediterranean Fish Recipe

1 lb tilapia, thawed if frozen (4 fillets)
1 cup cherry tomatoes, halved, or chopped Roma tomatoes
¼ cup chopped Kalamata olives
½ small onion, chopped, or ½ cup refrigerated Diced Onions
2 cloves garlic, crushed, or 2 cubes frozen Crushed Garlic
2 Tbsp chopped parsley
2 Tbsp olive oil
¼ cup white wine
½ tsp salt

1. Preheat oven to 375˚ F.

2. Place fish in a single layer in an 8 x10-inch baking dish.

3. In a bowl, mix tomatoes, olives, onion, garlic, and parsley.  Spoon mixture evenly over fish.

4. Whisk oil, wine, and salt.  Pour evenly over entire dish.  It won’t seem like enough liquid, but more juices will be released during cooking.

5. Bake uncovered for 25 minutes, or until fish flakes easily.

Prep time: 10 minutes
Hands-off cooking time: 25 minutes
Serves 4

A few months ago we reviewed Almondina cookies and gave away a few cases of Almondina in several varieties.  It was also a great way to celebrate Almondina's new flavor, Chocolate Cherry, which had just landed at Trader Joe's.  Have you tried them? These delicious, crunchy cookies were such a hit and the giveaway was so successful that Almondina is generously sponsoring another one!  Hooray!

THREE lucky random winners will each get a 12-pack sampler case of Almondina cookies.

How to enter (do one,  or do all three to increase your chances of winning):

* Comment (once) below this blog post.
* Comment on our Facebook page under the Almondina post.
* Tweet about it (reply to @cookingwithTJ so we can track it).

 

Deadline: Enter by Midnight PST Friday September 24, 2010. Winners will be contacted and winners will announced on the blog, twitter, and facebook.  US residents only please!  Good luck!  As before, we are not paid to review or give away Almondina products  - we do it because we simply love them!
To see the many Almondina flavors, check out their website.  Original and Chocolate Cherry are at Trader Joe's.

Coffeeshops, restaurants, and grocers have, over the years, tried to convince us that breakfast means a giant sugary muffin, a big chewy bagel, pancakes, waffles, scones, toast, and other high carb delights.  The problem with those treats is that they're not nutritionally stellar and they often leave me either hungry or energy-less as I crash two hours later.  Furthermore, many of those bready breakfasts can take a toll on ones waistline as well over time.  Don't get me wrong - I love the occasional croissant or muffin, but not as a my breakfast.
Back in July, I decided to cut all breads, pasta, and other flour-based items out of my diet for a month.  I was curious how I'd feel, and I also wanted to turn the focus more to all the fresh produce that was pouring out of my veggie garden, our farmer's market, and at Trader Joe's.   Without breads, cereals, and other flour-y fare, I started to think a even more outside the box for breakfast.  Sure, there's oatmeal and scrambled eggs, but what else.  Brown rice and black beans...why not?  A veggie burger...why not?  Smoothies, yogurt parfaits, frittatas, quinoa flavored with vanilla and cinnamon...lots of choices!
My un-bready month is now over and honestly, I really haven't gone back to eating much bread or pasta in general.  I like having my focus first on proteins, legumes, vegetables, fruits, and dairy, and I definitely feel more energetic throughout the day.   The funny thing about cutting out the breads and pastas is that I dropped more than 5 pounds unintentionally that month even though I felt like I was eating more food.   I'll take that!
Here are a few ideas below that I enjoy for breakfast.  I'd love to hear yours!

1) Yogurt Parfait - layer your choice of yogurt with your favorite granola (Pecan Praline, Granola & the 3 Berries, and Gluten Free Granola are a few choices) and seasonal fresh berries.  It's a simple combination that is amazing.  You can even make homemade granola from those odds and ends in your pantry.  A homemade granola bar  and a individual container of yogurt is a good on-the-go option.
2) Eggs.  Make a frittata with eggs and veggies (use any mix of Trader Joe's frozen vegetables to make it more convenient) Check out the frittata recipe in our "Cooking with All Things Trader Joe's" cookbook, page 236.  Scramble them.  Serve them sunny-side-up with salsa and guacamole in our Hey Huevos Rancheros.  Like Hello Kitty?  Make eggs shaped like Hello Kitty! For most people, eggs are fine in moderation but check with your doctor if you have restrictions. 
3.) Quinoa - cook quinoa, adding vanilla, cinnamon, honey, nuts or dried fruit to the cooking mixture.  Add milk if desired (as you would eat oatmeal).  Check out the recipe in our "Cooking with All Things Trader Joe's " cookbook, page 238.
4.) Poach an egg and serve on top of brown rice and black beans and even corn (like frozen Roasted Corn, back on the shelves after a long hiatus).  I love this combination with a mild fruity salsa like Trader Joe's Peachy Salsa.   Black beans are a great energy-super-food and most people might not consider them for breakfast.  Canned black beans and frozen brown rice make it a snap.
5) Smoothies: Your choice of fruit blended with yogurt and milk (regular, soy, rice, or almond milk).  You may want to add a little bit of Trader Joe's Green or Red Powders (blended fruit and vegetables powders).  If you like avocados, try a delicious Avocado Smoothie.  Smoothie recipes are also included in "Cooking with All Things Trader Joe's"  page 233 and 235.
6.) Veggie Scramble:  A Veggie Burger for breakfast?  Yes!  They're not just for lunch and dinner. I really like scrambled eggs, and I like them even more mixed with a chopped up veggie burger.  Of course you can add frozen vegetables, sliced sausages, pancetta , whatever you like.  Scrambled eggs are like pizzas - there really aren't any rules holding back your creativity!

I am a recent fan of the Trader Joe's Vegetable Masala burgers and I think they go well with eggs.  They're only very slightly spicy but it's balanced out with the mildness of the eggs, inc ase you were questioning a little spice in the morning.  (Trader Joe's regular Veggie Burgers are another option - I find thatthey really need to get nice and hot or else they taste a little dry.)  The meal below is very satiating and comes in right around 270 calories and is ready in less than 10 minutes.


Veggie Masala Scramble (photo at top)

1 frozen Vegetable Masala Burger
2 large eggs
5-6 crimini or white mushrooms (optional)

1.) Heat the veggie burger per package instructions (I like to heat in a non-stick skillet with just a touch of spray oil.
2.) While the burger is heating, slice the mushrooms and beat the eggs.
3.) When the burger is done, remove, chop up, and set aside.
4.) Saute the mushrooms in the pan.  When softened, add the eggs and cook over low heat until eggs start to set up.  Stir in the chopped burger and remove from heat.    Let residual heat of pan finish cooking the eggs.

Serves 1

School is in full swing for us in San Francisco, and for his lunchbox today, my son requested a sandwich we had over the weekend.  It's a simple sandwich made in the style of sandwiches I remember tasting in Italy and Paris - minimally accessorized, giving the few fillings easy prominence without a lot of competition.

I've always had a hard time with sandwiches that are piled high with an inch of meat and all kinds of sauces and condiments.  Maybe that's why I was drawn to the simple sandwiches I had in Europe.  They were usually served with just 1 or 2 slices of deli meat and cheese, and condiments such as mayo or mustard were optional.  I remember tasting a sandwich with JUST ham and cheese (no mayo, no mustard) and marveling at how good it tasted!  I was able to really taste the ham, cheese, and bread, and boy! were they delicious on their own.

Ham and Brie is a classic French combination which is delightful in a sandwich.  I used Trader Joe's Aioli Garlic Mustard Sauce and added a handful of peppery arugula for an extra layer of flavors, but you could leave the mustard or arugula out if you're going for a really mild sandwich, or if you're assembling more than a few hours in advance.

Enjoy these at school, the office, or on a picnic, and imagine yourself relaxing at a cafe in Paris!

Ham and Brie Sandwich Recipe

1 serving baguette or French bread
1-2 slices Healthy Ham or your favorite ham
1 oz Brie cheese, sliced
1 tsp Aioli Garlic Mustard Sauce
Handful arugula leaves

1. Slice baguette open; toast if desired.
2. Spread mustard on bread.  Assemble sandwich with Brie, ham, and arugula.

Prep time: 5 minutes
Serves 1

Gluten-free option: Use brown rice bread.
Vegetarian option: Substitute roasted red pepper slices for the ham.