Cooking with Trader Joe's

Irish Soda Bread

Wona Miniati — Tue, 09 Mar 2010 14:17:00 GMT

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

Quick Appetizers: Stuffed Mushroom Caps and Artichoke Dip

Deana Gunn — Thu, 04 Mar 2010 21:53:00 GMT

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.

Kickin' Artichoke Dip

Marcy C. from San Juan Capistrano was one of the winners of our holiday contest with this great recipe. Trader Joe's sells ready made artichoke dips, but we think this one is even better and takes only a few minutes of prep work. I've made it several times over the last couple of months and have made a few little tweaks. It makes a nice big batch, perfect for a large crowd or dinner get-together. I made this just last night for my book club meeting, and again, most everyone commented on it and asked for the recipe. It's very, very good.
The star of the recipe is the topping of sweet and spicy pecans that contrast beautifully with the creamy dip. If you've never tried these pecans - they're really flavorful and not too spicy (my young kids always steal a few when I prepare the dish and they love them). Even if you're devoted exclusively to TJ's ready-made artichoke dip, you can still use the trick of adding this pecan topping - buy 2 containers of the Grilled Artichoke Dip, empty into a small oven-safe dish, top with the chopped pecans and pop into the oven at 350 F for 30-35 minutes until bubbly on edges.

1 jar marinated artichoke hearts, drained and chopped

1 cup mayonnaise (reduced fat is ok)

1 cup Freshly Shredded Parmesan Cheese

8 oz. light cream cheese, softened

1 pkg Sweet & Spicy Pecans, chopped

Pita chips, tortilla chips, or Savory Thins

1.) Preheat oven to 350 degrees F.
2.) Mix all ingredients together except nuts.

3.) Transfer to a small baking dish. Sprinkle chopped pecans on top.

4.) Bake for 35 minutes or until top is bubbly. Serve warm with pita chips, tortilla chips, or crackers.

Monkey Bread: An Easy Version of Cinnamon Rolls

Wona Miniati — Tue, 23 Feb 2010 15:27:00 GMT

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

Lemon Ricotta Almond Cake

Deana Gunn — Wed, 17 Feb 2010 21:07:00 GMT

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!

Chocolate Mousse Pie with Joe-Joe's Crust

Deana Gunn — Tue, 09 Feb 2010 22:59:00 GMT

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

Quick and easy Valentine's Meals

Deana Gunn — Tue, 09 Feb 2010 19:22:00 GMT

Skip the restaurant crowd and enjoy a romantic dinner at home this Valentine's. Simple is best. Keep things easy, so you can focus on the romance instead of slaving over an elaborate meal. And the best part is that it's possible to have dinner and dessert for two, under $20. Today's post is a roundup of a few recipes that have appeared previously - they fit the bill for easy, elegant, and tasty. If you don't want to cook at all, read on for some suggestions of heat-and-eat meal and dessert selections. Do you have favorite meal ideas for Valentine's? Share them below!

For a classic dish, exemplifying simple Italian cooking at its finest, try our recipe for Spaghetti alla Carbonara. It is elegant yet easy, proving that fancy dishes don't have to be complicated.

Another easy, unfussy meal idea is the Dressed Up Lobster Ravioli in our cookbook. A

simple tomato and cream sauce dresses up fresh refrigerated lobster ravioli that cooks up in minutes.

Other suggestions are Eggplant Parmesan, Seared Ahi Tuna on Lemon Pappardelle,or Herb Crusted Tilapia.

Or, for even easier options, pick up one of these gourmet ready-to-cook entrees in the freezer case.

French Cheese Souffle, ready-to-bake. Dish out individual servings into ramekins, or bake a larger souffle to share. Enjoy with fresh spinach or arugula salad.

Saucy Scallops with Mushrooms in a creamy white sauce. Serve over a simple bed of pasta or with a crusty bread for mopping up the sauce.

Pork Roast Florentine stuffed with spinach, cheese, and roasted peppers. Serve with brown rice or mashed potatoes.

Other easy selections include a wide variety of refrigerated stuffed chicken breast or salmon in the refrigerated case, fully cooked Rack of Lamb, or frozen Asparagus or Mushroom Risotto.

While you're in the freezer aisle, pick up an appetizer. Great choices include the Tarte d' Champignon, Spanakopitas, Arancini Bites, Seafood Crab Cakes, or 3 Plus Blue Flatbread.

And for dessert, choose from a tempting selection of ready-made desserts in the frozen case. You can't beat just $1-2 per serving for desserts like Apple Blossoms, Chocolate Mousse, Creme Brulee in 4 Chocolate Dishes, and Peach & Blueberry Panna Cotta.

For more Valentine's meals under $20, click here to read last year's roundup.

Happy Valentine's Day!

Taco Soup

Wona Miniati — Tue, 02 Feb 2010 16:28:00 GMT

Superbowl Sunday is coming up this weekend, and if you're looking for an easy, crowd-pleasing dish, here's one you can try for game day. One-pot meals like this are great for crowds because each person can tailor the toppings according to their own tastes, and you can serve it all buffet style. (See vegetarian option below)

This soup combines the flavors and textures we all love about tacos, into a hearty soup. I was inspired to create this dish when I spotted Taco Seasoning Mix on the "new items shelf" at my local TJs. I'd often wondered why TJ didn't carry taco seasoning, so when it finally appeared, I had to find a way to use it. I decided to make a soup rather than regular tacos for two reasons: it's been raining heavily for weeks, and a soup just felt like the right thing to have for dinner; and also because a soup is easier for my young kids to handle than regular tacos.

I had originally intended to put some jalapenos or chiles into the soup, but decided to wait and see how spicy the taco seasoning was. Yowza, it has a kick! The spice level was just perfect for the spice-loving adults at the table, but the kids ended up adding quite a bit of sour cream and yogurt to cut down the heat. So if you like fiery-hot spices, you could try experimenting with jalapenos or chiles. But if you prefer mild heat, don't add any additional spices.

I used chicken, but for a vegetarian version, try substituting Trader Joe's Chicken-less Strips in the refrigerated section. It has gotten good reviews, and apparently people really like the flavor AND texture. Please report back and let us know how you like it!

Offer guests any combination of toppings you'd like. I think the one that is mandatory is tortilla chips!

Taco Soup Recipe

1 (approx 1.3 lb) pkg boneless chicken breasts or thighs, or 1 pkg Chicken-less Strips (vegetarian option)
1 Tbsp olive oil
1 onion, chopped
1 pkg Taco Seasoning Mix
1 (28 oz) can diced tomatoes
2 (15 oz) cans black beans
1 (15 oz) can corn, or 1 1/2 cups frozen corn
2 cups chicken broth (optional; omit for a thicker stew)

Your choice of toppings:
Tortilla chips
Fresh cilantro
Sour cream
Shredded cheese
Avocado
Fresh chopped tomatoes
Chopped green onions or red onions
Jalapenos or chiles

1. In a large pot, heat olive oil over medium-high heat. Cook onions for 5 minutes, or until softened.
2. Add remaining ingredients and heat to boiling. Cover, reduce heat to low, and cook for 1 hour.
3. Remove chicken, shred, and return to pot. Stir and heat through before serving.

Prep time: 15 minutes
Hands-off cooking time: 1 hour
Serves 6-8

Slow cooker method: Place all ingredients into a crockpot and cook for 5-6 hours on low setting. Remove chicken, shred, and return to crockpot. Stir and heat through before serving.

Chicken Cacciatore

Wona Miniati — Thu, 28 Jan 2010 14:51:00 GMT

Chicken Cacciatore and lasagna are among the dishes my husband, who is part Italian, requests most often. Cacciatore means "hunter" in Italian, and it's said that if a hunter comes home empty-handed, this dish is a consolation prize of sorts, using chicken in place of the wild game that got away. Hunters would throw in wild mushrooms they had collected from a day in the forest, to flavor the tomato-based sauce.

There are many variations of chicken cacciatore depending on the region. In Southern Italy, red wine is used to boost the flavor of the sauce, while Northern Italians use white wine. The classic dish uses bell peppers and mushrooms, but you could also add zucchini, potatoes, carrots, or a host of other vegetables.

If you're in a hurry, you can get away with cooking the chicken just 30 minutes. But if you have the time, I prefer to let it simmer away for an hour or more (the actual cooking time is rather forgiving) for more tender, fall-off-the-bone chicken. I find that boned chicken is juicier in this dish, but you can substitute boneless breasts and thighs; the searing in step 1 will help lock in juices so they don't dry out. The sauce is a bit runny, so I serve with a crusty bread for mopping. But you can also thicken the sauce at the end by stirring in 1-2 Tbsp cornstarch dissolved in a little water. Serve over pasta, polenta, or rice.

Note: to make this recipe gluten-free, omit the coating of flour, but don't skip the searing in step 1.

Chicken Cacciatore Recipe

1 whole, cut-up chicken (skin removed if desired)
1 tsp salt
1/2 tsp black pepper
1/2 cup all purpose flour, for dredging
3 Tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed, or 2 cubes frozen Crushed Garlic
1 (28 oz) can diced tomatoes with juice
1 large bell pepper, chopped (any color)
1/2 cup white or red wine
1/3 cup olives
1 tsp dried oregano
1 (8 oz) pkg mushrooms, halved
Chopped basil or parsley for garnish

1. Season chicken pieces with salt and pepper. Lightly dredge in flour, shaking off excess. Heat oil in a large, deep skillet or Dutch oven, and fry chicken pieces for 3-4 minutes on each side, until browned. Remove from skillet.
2. Add onion and garlic to skillet and saute for 5 minutes, until onion is slightly browned. Return chicken to the skillet and add tomatoes, bell pepper, wine, olives, and oregano. Cover and simmer for 20 minutes (or up to 1 hour) over medium-low heat.
3. Add mushrooms and salt and pepper to taste. Simmer for 10 more minutes.
4. Remove from heat, and sprinkle on fresh herbs right before serving.

Prep time: 20 minutes
Hands-off cooking time: 30-60 minutes
Serves 6

Swiss Muesli

Wona Miniati — Sat, 23 Jan 2010 05:51:00 GMT

Most people think of muesli as dry cereal in a box, similar to granola but not as sweet. This version uses fresh oats that are soaked overnight, combined with crisp apples and nuts for a truly satisfying breakfast. Full of whole grains, calcium, vitamins, and fiber, this is a power-packed breakfast that gets your day started right.

Muesli was first introduced by a Swiss physician in 1900, who used it in his hospital as part of a health diet for his patients. But believe me, this tastes nothing like hospital food! What a bonus that it's healthy and tastes great too.

We discovered muesli last year while visiting Nanny and Nonno (Italian for grandfather). Nanny had found this recipe for muesli in the local newspaper, and we all loved it. I've been making it every week ever since, and my family seems to never tire of it. Here's a photo of my 3-year-old, ready to wolf down his bowl of muesli.

The original recipe used twice as much honey, and if you have a sweet tooth, you can make it sweeter. It also called for peeling the apple, but I like leaving the peel on, not only for the extra fiber, but I also think it LOOKS better with colorful flecks of apple throughout. I usually use a crisp red apple such as Gala, Fuji, Pink Lady, etc.

The recipe as written will yield a thick muesli. If you like the consistency of thick oatmeal, you can eat it as-is. Those who prefer runnier oatmeal will want to stir in some extra milk before serving.

Swiss Muesli Recipe

2 cups old-fashioned rolled oats
2 cups milk
1 cup plain yogurt
2 Tbsp honey
1 crisp apple, chopped in small pieces (keep the peel on for extra fiber)
1/3 cup sliced almonds
1/4 cup raisins (optional)

1. Whisk milk, yogurt, and honey in a glass bowl.
2. Stir in oats, apples, almonds, and raisins.
3. Soak overnight in refrigerator to allow oats to soften. Muesli will be thick after soaking, and can be thinned with additional milk before serving.

Prep time: 15 minutes (not including overnight soaking)
Serves 6

Potato and Kale Soup

Wona Miniati — Wed, 20 Jan 2010 15:18:00 GMT

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.