Some Days I Just Can't Be Bothered With Cooking... TRADER JOE'S FAVORITES ...(part 1)

I don't know what I would do without my boyfriend Trader Joe. So many tasty things under one roof, and I *always* get sucked into those freebies in the back of the store. Who knew I liked and could cook (ok, reheat) lentils? Fontina Chicken Sausage? Beets?

For those days when you want to keep kitchen prep time to a minimum, here are some of my favorite things that basically need to be reheated and served. I am a big fan of the toaster oven, and most can be cooked in there but some may require you to perform the complicated task of boiling water.

What are your TJ favorites?


VEGETABLE MASALA BURGERS and DR PRAEGER'S VEGGIE BURGERS


Conveniently, my two favorite items are usually located right next to each other in the freezer section. They take a few minutes on each side in the toaster oven, and voila! The masala ones have a nice indian spice kick to them. And Dr. Praeger, thank you. I've eaten a lot of veggie burgers in my day these are my favorite. And they happen to be good for you too.

COCONUT CURRY CHICKEN STICKS



Also in the freezer section, these tasty little guys are a great snack. I like them with Thai Sweet Chili Sauce. MMMMmmmm.


SUN DRIED TOMATO & PESTO TORTA


I'm not a huge sun dried tomato fan, but I could (ok, do) eat this by the spoonful. It's great (but a little tough to spread )on those thick wasa-like crispbread crackers. (Gotta get your fiber in...) You can also put a few scoops over some pasta for an instant sauce that makes you seem a bit fancy. Or you can just be like me and eat it with your finger.


NASI GORENG!!!


I was so excited to find this at TJ's when I returned from Bali. It's a classic Balinese dish that's got rice, carrots, snap peas, mushrooms and some other stuff...a whole little rainbow of veggies. You can just dump it into a frying pan for a few minutes, and it's an instant meal. It's also good if you crack an egg in the pan and give it a good stir. Or just serve it with a fried egg on top of it. In Indonesia, they served a huge plate of the rice with a piece of shrimp toast, a chicken skewer, and a beef skewer. (All for about $1.20)


Trade Joe, will you marry me?

Chicken Time # 2 - WINGS!!! - Classic Hot Wings & Black Pepper And Garlic Sticky Wings

Since the NBA Finals are going to another game, and Tiger decided to stay and play another day in SD, you may have run out of game time recipes. Here are 2 of my all time favorite wing recipes. If you have a deep fryer, congratulations, here is an excuse to break it out and figure out how to use it. If not, a large, deep sided frying pan or wok will be just fine. You can even just use a pot.

Warning to the calorie conscious - the sauce for the classic wings is *so* not good for you. I usually eat creamy white sauces by the spoonful with a smile, but had no idea how bad this one actually was for you until I made these a few months ago, so dieters, be forewarned, eat a light lunch, and you can enjoy them without guilt. Or just load up on the carrots and celery and dip lightly with no worries.

CLASSIC HOT WINGS & BLUE CHEESE DIP

THE DIP - can be prepared a day or two in advance
1/2 c mayonnaise
1 c buttermilk
4 oz blue cheese - danish blue, maytag.... crumbles are fine as you'll be mushing it up

In a medium bowl, mash the cheese up with the back of a fork. Add mayo and buttermilk and keep mixing, with a whisk or fork. Add some salt and pepper, cover and refrigerate until ready to use. Do some situps or go for a run.

THE WINGS

1 1/2 - 2 lbs chicken wings or boneless chicken pieces
A lot of canola oil - about 1/2 to 3/4 qt if using frying pan, almost 2 qts in a deep fryer or pot
1 c. flour - i used whole wheat unbleached and they were great, none of the boys noticed
1/4 - 1/2 c hot wing sauce - frank's red hot is great
2 tbsp butter

Put oil in deep fryer, skillet, pot, or wok, and heat until really hot. 375 if you are fancy and have a thermometer. If not....Until it sizzles a lot when you put stuff in. Stand back and cover your arms.

Meanwhile, preheat oven to 200, line a baking sheet with paper towels and put it in there.

Put flour in a bowl with some salt and pepper. Mix. Put in chicken wing, shake off excess, repeat until all chicken wings are floured.

Put a few wings into hot oil and fry until crispy, about 10 minutes. I did about 8 at a time in the pan and then transferred them to the paper toweled baking sheet in the oven to keep them warm.

While last batch is frying... put butter and hot wing sauce in a small saucepan and heat over medium heat, stirring, until butter is melted. Remove from heat.

Take chicken pieces out of oven and put in a medium bowl, pour hot wing butter sauce over and mix to coat.

SERVE IMMEDIATELY WITH: Blue Cheese Dip (above), Celery, Carrots, Beer
SUBSTITUTE: You can also do these on the grill if the pieces are large enough to not fall through the grate. About 4 minutes then flip and cook another 4 minutes

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BLACK PEPPER AND GARLIC CHICKEN WINGS

This is from my favorite chef in Napa, the wonderful, warm, and talented Pablo Jacinto, co-author of the book Big Small Plates, by Cindy Pawlcyn, of Cindy's Backstreet Kitchen, and Mustards Grill. They are very very tasty, and very very sticky, so get the handy wipes ready.

Per Cindy - Marinate for 12 - 24 hours if you want them to be really delicious. You can grill them, but they tend to get crispier in the oven.
They leave a mess, so you can line a roasting dish with foil or put them on a rack above a foil lined baking sheet when cooking them.

SHOPPING LIST

3 lbs chicken wings or small boneless tenders

1/2 c mushroom soy sauce ( in asian grocers, use regular soy if you don't have)
2 tbsp brown or palm sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground pepper (seems like a lot, but be brave...)

garnish with minced garlic, chives, or scallions

Combine all marinade ingredients in a bowl and mix well.

Put wings in a large ziploc bag or flat container and pour in marinade. Make sure all surfaces are coated. Close bag and marinate 12-24 hours, turning occasionally.

Preheat oven to 450. Put wings on rack as described above. Roast 12-18 minutes for wings, a few minutes less for tenders. Wing skin will turn crispy and start to shrink away from bone ends. If you pierce them with a knife, the juices should run clear when they are done.

Chicken Time - BARCELONA PESTO GRILLED CHICKEN

Warm up the grill, and thaw out that chicken from the freezer... a few of my tried & true chicken recipes...hope you enjoy!

BARCELONA PESTO CHICKEN

this is a variation of 2 of Weber's grill recipes because I just didn't have the right stuff, and it was delicious. everything is going into the blender / food processor so don't be concerned about chopping too much. Prep time about 10 minutes, then marinate in the fridge and grill.

SHOPPING LIST
Boneless Skinless Chicken Breasts - about 1 lb

2 Scallions - chopped into 1 inch pieces
1 c. loosely packed fresh basil leaves (stems included)
1/2 c. loosely packed fresh parsley (stems included)
a few leaves of fresh oregano or about 1/2 tsp of ground
2 large garlic cloves - chopped in half
1 small handful of walnuts
2 hot peppers - roughly chopped, include seeds if you want it hot- thai work, so do serrano chilies
2 tbsp sherry vinegar or cooking wine
a few dashes of salt
about 10-15 cranks cranks of fresh black pepper
a squirt of lime
1/4 - 1/2 c olive oil - pour it in as you blend until you get a smooth paste

Dump everything but the oil into a blender or food processor. Mix well for a bit, stopping to scrape down sides with a small spatula when it gets stuck. Pour in olive oil as you go. It will look guacamole-ish and smell delicious.

Put chicken into a plastic bag and scoop green mixture from blender on top. Marinate in the fridge for 2-12 hours.

Cook over medium heat, side of grill is fine. About 6-8 minutes per side, then check to see if middle still looks salmonella slimy. Mine took about 18-20 minutes to finish the thick pieces, about 15 for the smaller ones.

GREAT WITH: Corn on the cob, lime wedges
SUBSTITUTE: Cilantro for basil if you'd like

Citrus Grilled Swordfish with Avocado Citrus Salsa

My dinner tonight was so delicious I just have to share. I combined a few different recipes and came up with this yummy light concoction that I think I will make weekly this summer.
Buon Appetito!

CITRUS MARINATED SWORDFISH

16-24 oz swordfish steak (or 2-3 8 oz steaks)

1/2 c orange juice (use the juice from the can below if you don't have fresh)
1 tbsp grated orange rind
1/2 cup oil (olive, canola, vegetable, whichever you like best)
3 tbsp soy sauce
3 tbsp sherry
1 tbsp fresh grated ginger
a few twists of fresh ground pepper
a splash of any other citrus juice you have on hand- pineapple from the canned fruit below
works great, or that orange-peach-mango juice blend is delicious too

Whisk all ingredients together in a bowl, dump into a bag or dish and immerse swordfish.
Refrigerate for at least an hour, up to overnight.
Grill on medium heat for about 10-15 min per inch, flipping halfway through grilling.
Baste with leftover marinade.
Cook fish until middle is opaque and not slimy and jelly like.
I cut mine in half after 12 minutes to check the middle and then let them cook a bit longer.
Put swordfish on a plate, pour some of the fruit salsa (below) on top, garnish with lime wedges and cilantro sprigs to make it look fancy.

SERVE WITH- Avocado Citrus Salsa (recipe below) poured on top, and don't forget a nice glass of white wine, maybe a fruity New Zealand Sauvingnon Blanc, like our dear friend Kim Crawford makes

ALSO WORKS WITH- Chicken, Mahi Mahi


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AVOCADO CITRUS SALSA

1 large avocado, diced
1 small can mandarin orange segments (use fresh if you can find...about 4-6)
3 tbsp orange juice (use can juice if you don't have any, or substitute another citrus)
1 can pineapple chunks (use fresh if you have)
2 large mangoes, diced (get the precut ones if you see them, i think they're a pain to cut)
1/3 c diced red onion
2 small hot peppers, thinly sliced, remove some seeds to control heat
1/3 c chopped fresh cilantro
juice from a lime
1 tbsp zest from above lime
2 tbsp olive oil
a sprinkle of sugar
a sprinkle of salt
a good sprinkling of pepper

Gently mix all ingredients in a bowl. Refrigerate for awhile. Pour over grilled swordfish. Eat. Enjoy.

This also works nicely with a red bell pepper, if you like them, and happen to have one around.

SERVE ON TOP OF - Grilled Swordfish, Chicken, Mahi Mahi
or just eat it alone as a cold salad.

Marinade Madness!!! Asian Soy Ginger, Jamaican Jerk, Panang Curry, and the Most Delicious Peanut Sauce ever

So before you slap your meat on the grill, you have to rub it with or soak it in something first.
Some favorites:

ASIAN SOY GINGER MARINADE

1/2 c soy sauce
1/2 c sweet sherry
3 tbsp fresh grated ginger
2 tbsp honey
2 scallions- white and green parts, chopped
1/4 tsp freshly ground black pepper

1/4 c dark sesame oil (available at asian grocer/ asian section)

Whisk together everything except the oil. Then slowly add oil and keep mixing.
Can prepare 1 day ahead and keep covered and refrigerated.

WORKS WELL WITH- Tuna, Chicken, beef, pork, shrimp

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JAMAICAN JERK MARINADE

2 tsp ground allspice
1/2 tsp grated nutmeg, ground if you can't find it whole
1 tsp salt
1 tbsp brown sugar
5 sprigs fresh thyme, or 2 tsp dried thyme
1 tsp ground ginger
1/2 tsp paprika
2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
2 tbsp soy sauce
optional- I like to add a healthy pinch of cinnamon

2 onions, chopped
1 1/2 c chopped scallions, green and white parts
6 garlic cloves, chopped
2 hot peppers, chopped (if you don't have scotch bonnets...habanero, thai chile are both good)

You can marinate by simply dumping the ingredients above into a bag or dish with the meat, but I find it works a bit better if you use a blender or small food processor....

Put the first batch of ingredients (up to onions) into blender and mix well
Add onions, garlic, and hot peppers and blend until almost smooth, and a bit pasty
Pour marinade over meat and mix to coat, reserving a little marinade for basting.
Cover and refrigerate for at least 2 hours

WORKS WELL WITH- Chicken, shrimp, pork
SERVE WITH- side of rice and beans or some mac-n-cheese, and a cabbage salad or some grilled greens or plantains
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PANANG CURRY MARINADE

1 c unsweetened coconut milk
2 tbsp pre-made panang curry paste (or 4 tbsp if prepared fresh)
2 tbsp dark brown sugar
2 tbsp thai fish sauce
1 tbsp whole coriander seed, ground (they are a pain to crush)

Combine ingredients in a bowl and mix well, making sure sugar gets dissolved and curry paste is blended

Cover meat with marinade in bag or dish
Cover and refrigerate from 2 to 3 hours, to overnight

WORKS WELL WITH - Chicken satays / kabobs, veggie kabobs
GOES GREAT WITH- Peanut dipping sauce below
SERVE WITH- cucumber salad on the side
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THAI PEANUT DIPPING SAUCE

1 14 oz. can unsweetened coconut milk
6 tbsp massaman curry paste
2/3 c chunky peanut butter
7 tbsp dark brown sugar
2 tbsp thai fish sauce

In small saucepan, bring coconut milk to gentle boil over medium heat, stirring occasionally
Add curry paste and stir until well blended, about 3 minutes...it will smell great
Add peanut butter and stir constantly over heat, another minute (a little messy)
Reduce heat to low, add brown sugar, and stir
Cook and stir about another 2 minutes until sauce is smooth and well blended
Remove pan from heat and stir in fish sauce

WORKS WELL WITH- thai chicken satays (marinade above) , dipping sauce for veggies (carrots, celery, snap peas) and dumplings....i hear it's good with pork as well

honestly, it's so addictive, i just eat it by the spoonful (ok, fingerful) out of the fridge...it keeps for a good 2-3 weeks.

Winning Entry in the 2008 Cambodian Restaurant Marketing Competition

That's all I really look for in a fine dining establishment. And you?


And a special mention to Angkor Wat Restaurant for being pioneers in the Cambodian Restaurant market and trying new things on the menu in 2008

Thai Cucumber Salad with Peanuts and Chili Recipe

One of the best salads EVER!!!

Prep time - about 20 min
Marinating time - 45 min to overnight (it ages really well over the next week)
Serves 4-6
Vegetarian if you omit the fish sauce

SHOPPING LIST
3-4 medium cucumbers

2 tbsp white vinegar
2 tsp (fine) white sugar (Caster works great in this recipe, Chunky raw brown doesn't)
1-2 tbsp red chili sauce (I dig Sriracha or Sambal Oelek, or,make your own... see bottom)
1/2 red onion, diced
1/2 cup fresh cilantro, chopped (plus, reserve small handful to sprinkle before serving)

1 tbsp fish sauce
1 c roasted peanuts, chopped (can chop in blender / food processor, but i use a potato masher like a mortar and pestle, or just put them in a ziploc bag and whack them with something ) (reserve a small handful to sprinkle on top)
2 tbsp crisp fried garlic (avail prepackaged near produce dept at Jimbo's if you don't feel like frying/ roasting your own)
1/2 tsp chopped chili (little red guys, fresh is best, dried works fine, but add some before marinating and taste. they get hotter with time)


HOW TO
1- Peel cucumbers...Slice them in half lengthwise...Use a spoon or melon baller to scoop seeds out
2- Slice cucumbers...Thinly works, but i find I like them chunkier, about the width of my pinky (thicker chunks will keep better longer so use them if storing. if serving immediately, thinner slices will marinate faster. If you mix up the thickness a bit,you get a nice varied texture)
3- In a small bowl, slowly add white sugar to vinegar, stirring until dissolved
4- In a larger serving bowl, pour in vinegar sugar mixture... Mix in chili sauce, onion, cilantro,and cucumbers (Try adding a little chili sauce at a time...2 tbsp can be nice & spicy)
5- Let it marinate for awhile... The longer it sits, the tastier it gets. An hour is totally fine, 2-3 would be ideal
6- Just Before Serving, add the Fish Sauce, Crisp Garlic, Chopped Chili, Chopped Peanuts ... Mix well,and sprinkle some peanuts and cilantro on top


CHILI SAUCE

SHOPPING LIST
6 Large fresh red chilies
1/4 c white vinegar
1/3 c caster sugar (superfine white)
1 tsp salt
4 cloves garlic, chopped
2 tsp fish sauce


HOW TO
1- Trim stems from chilies, cut chilies open ( For milder flavor, remove some seeds)
2- Soak chilies in hot water for 15 minutes
3- In food processor or blender, combine chilies with everything else, except the fish sauce...
Blend until smooth
4- Transfer mixture to small pan and cook over medium heat for 15 minutes...Stir frequently
Mixture will thicken
5- Allow to cool, then stir in fish sauce

**To make sweet chili sauce, just increase sugar to 1 cup

Hungry? Maybe we can help...

Since the move to San Diego, I've been cooking quite a bit, and some of it has actually turned out to be quite tasty. My new roommate, Steve, happens to be a great cook, and we decided to share the recipes for some of our most successful concoctions. Mine will probably included a lot of veggies, pasta, and some fish, and the spices I smuggled back from Bangkok. Steve will likely contribute to the carnivore, pierogi, and grill departments. With grill season upon us, we'll try to post some fabulous grill recipes in the next few weeks as well. Buon Appetito!