Season To Taste

While churning away on the elliptical machine at the gym, I like to watch the morning television shows (Today, not GMA, and occasionally a little Rachael Ray when I’m in the mood for super peppy).  I particularly enjoy the cooking segments, although sometimes it is hard to focus on working out while the tv chef is whipping up something scrumptious. 

Right as I was finishing my workout, I heard the one of the hosts say the words “basil butter” as I pulled the earphones off my head.  What?  What about basil butter did he say?  Unfortunately, there is no “rewind” feature at the gym, so the basil butter was gone.

This reminded me of a fish dish I make each Christmas, using roasted red pepper butter, which has become one of my very favorite meals.  The butter is whipped up with the peppers , shaped into mini-logs, and refrigerated.  Once firm, it is cut into medallions and placed on top of the freshly cooked fish, at which point it immediately melts red, buttery goodness onto the fillet.  I think basil butter could be the next best thing!

When I went home, I rifled through my produce drawer and found some fresh basil that was begging to be used.  I set out a stick of butter on my counter top, and busied myself with other projects until it came to room temperature. 

Into the mini-prep processor went the basil, then the softened butter and some salt (I always use unsalted butter when cooking, since I want to control the salt content rather than leave it up to Land-o-Lakes).  It is important to process the basil alone as a first step.  If you place all the ingredients in the processor together, the basil will have a hard time getting thoroughly chopped.  At the last minute, I decided that garlic would be a great addition to this, so I thawed two cubes of my favorite frozen garlic, and tossed those into the mixture.

 I decided to divide the butter to make two logs, which get wrapped tightly in plastic wrap.  To do this, lay out two squares of the wrap, place a big scoop of the butter in the center, and using the plastic, carefully roll it into a log-shape.  Twist the ends (like a bon-bon wrapper), label, and freeze.  You may want to put the wrapped logs in a zip lock bag so they don’t get lost in your freezer.

The basil butter is very versitile and can be used as an embellishment for fish, steak, steamed veggies, pasta or even as a great way to finish a sauce.  Just remove from the freezer, allow to thaw (but not soften completely or it will be too hard to cut), slice into medallions, and add to your finished dish.  It’s a simple way to  magically turn your kitchen into a five-star restaurant! 

Basil Butter

Makes 2 logs

1 stick unsalted butter, at room temperature

1/2 cup loosely packed basil leaves

1-2 cloves garlic  (or 2 frozen garlic cubes, thawed)

salt to taste

Place the basil and garlic into the work bowl of the food processor and pulse until minced. 

Add softened butter and process until incorporated.  Add salt to taste (about 1/2 teaspoon).  Pulse again. 

Using 2 squares of plastic wrap, form into logs, twist ends to seal, and freeze for up to 6 months.

Today, I continue my conversation with cookbook authors and fellow food bloggers Deana Gunn and Wona Miniati.  Their first book “Cooking with All Things Trader Joe’s” is a must-have for anyone who is a fan. 

STT: What audience did you have in mind while writing your cookbook and blog?

Deana: We envisioned busy moms like us as our primary target.  However, we’ve been pleasantly surprised to hear from men who have discovered our book.  So it seems that our cookbook really appeals to both genders.  We’ve received emails from people in all walks of life, from busy professionals, to stay-at-home moms, to retired couples traveling the country in an RV.  It seems what everyone shares in common is a love of Trader Joe’s and limited time to cook.

STT:  When you are developing recipes, what is your main goal, besides incorporating TJ’s ingredients?
Wona: We want to make it possible for busy people like us to put dinner on the table in minutes.  So, making it easy and fast is really important.  We also like to eat healthy, so we try to make our menus varied and interesting by using fresh ingredients and different combinations of flavors.
Deana:  It’s also been great getting our kids involved in the kitchen - they love to help and they even come up with their own recipes.  For a while, my son was even insisting on photographing his plate of food before eating!  I think it’s so important to instill the fun of cooking and the habit of healthy eating in kids at a young age.  And when recipes are short and easy, you really can include them.

STT:  How do you test the recipes?

Wona: First, we test the recipes ourselves multiple times, and then the recipes have to be husband- and kid-approved.  Finally, we enlist the help of testers across the country, and our testers include complete novices as well as two trained chefs.  They test to make sure they understand the recipe, can find all the ingredients, and like the results.

STT:  Do you have a favorite recipe from the cookbook? 

Deana:  I think that the Black Bean Soup and the South Seas Chocolate Mousse are my current favorites.  I’m not a huge fan of sweets but I am completely hooked on good dark chocolate.  This mousse is made with light coconut milk, so it’s a lower fat version that tastes so creamy and rich. 

Wona: The 2 recipes my kids ask for over and over are Turkey Chipotle Chili and Spicy Szechuan Tofu (fondly called “Tofu Squares” in our home; I may have misnamed this recipe because it really isn’t spicy — even my 2-year-old gobbles it up).

STT: What’s up next for you? 

Deana: We are really excited about a new website we will launch in a couple of months, where Trader Joe’s fans can exchange their own recipes and share ideas for using their favorite TJ’s items.  They will even be able to print out a master grocery list they can take to TJ’s.  So many people have asked us for a second cookbook, such as a vegetarian cookbook - we’re considering a few different themes.  

Thanks to Deana and Wona for a great interview, and for sharing one of their favorite recipes! 

Chipotle Turkey Chili

On a cold night, warm your body and soul with a big bowl of homemade chili.  Refried beans thicken the chili, giving it long-cooked texture and flavor in just minutes.  Chipotle salsa adds a kick of heat, while a splash of barbecue sauce balances the spice with a touch of smoky sweetness.

1 ¼ lb. ground turkey (one package)
1 medium onion, chopped, or 1 ½ cups bagged Freshly Diced Onions
1 Tbsp olive oil
1 tsp ground cumin
1 (28-oz) can Diced Tomatoes
1 (15-oz) can Organic Black Beans
1 (16-oz) can Refried Black Beans or Refried Pinto Beans
½ cup Chipotle Salsa
2 Tbsp barbecue sauce, such as All Natural Barbeque Sauce
Sour cream (optional)
Fancy Shredded Mexican Blend cheese (optional)

• Heat olive oil in medium saucepan over medium heat. Cook onions 5 minutes. Add ground turkey and cook until brown, breaking it up as it cooks. Add ground cumin and cook 1 minute longer.
• Add remaining ingredients. Refried beans need to be broken up and stirred into the chili until dissolved.
• When chili comes to a boil, lower heat and simmer for 10 minutes.

•    Garnish with sour cream and cheese.

Prep time: 10 minutes
Hands-off cooking time: 15 minutes
Serves 4

Several months ago, I discovered the website “Cooking with Trader Joe’s“.  Created by two California moms, Deana Gunn and Wona Miniati, CWTJ’s has become something of a sensation among Trader Joe’s fans and foodies alike.  The website, which features their first cookbook, Cooking with All Things Trader Joe’s, a monthly newsletter, and companion blog (plus lots of other things like substitution lists, gift basket ideas, etc.), is a find for anyone who loves to cook, but is too busy to spend hours and hours in the kitchen.

I recently spoke with Deana and Wona about what led them to the world where Trader Joe’s reigns.

STT: How long have you been doing “Cooking with Trader Joe’s”?

Deana: I discovered Trader Joe’s when I moved to California about 12 years ago, and I used to shop at the original store in Pasadena.  True to form, it had a tiny parking lot with a long line of cars!  It was always an adventure going there and all the foods were so interesting, high quality, and affordable.  Over the years, my recipes began to center more and more around Trader Joe’s products - not only was it exciting food, but it was a snap to make.
Wona: I used to cook from scratch, and I remember 10+ years ago having to make trips to 3 places when I wanted to throw a dinner party: Trader Joe’s, Safeway, and the farmers’ market.  Trader Joe’s was my favorite store, but I couldn’t get everything I needed there, so I had to supplement with pantry items at Safeway, and produce at the farmers’ market.  As Trader Joe’s expanded their selection of goods, it suddenly became possible to do ALL my shopping at Trader Joe’s.  Also, as soon as kids came into the picture, I couldn’t make multiple trips to get food anyway, so “Cooking with All Things Trader Joe’s” quickly became my preferred way to cook. 

 STT: How did the two of you team up?
Wona: Deana and I went to college together, and that’s where I learned to appreciate her quick wit, humor, and sharp intellect.  When she called me in January 2007 with her idea for a Trader Joe’s cookbook, it was immediately obvious to me what a great idea it was.  Brilliant!  Absolute genius!  We decided right then and there to become business partners and start our own publishing company to make this idea a reality.

STT:  What did you do prior to this?  How’d you make the transition to the recipe-business?Deana:  It doesn’t take a rocket scientist to appreciate TJ’s… but that’s what I was: a rocket scientist.  I led optics research teams at high-tech start-up companies.  I’ve always loved to cook, but I think it was during the long work days of the tech boom that I really began to appreciate efficient home cooking.  I was busy, but I still wanted to eat healthy, I wanted to enjoy great meals with my husband, and we loved to have big dinner parties.  I realized that I wanted to join the party and enjoy the company, not stand over the stove the whole time.  So my recipes began to evolve to include the best of all worlds.

Wona: My professional career didn’t necessarily prepare me for writing a cookbook; I was working in high-tech marketing at the time.  However, I love to cook and grew up helping my mother cook for huge dinner parties that literally took the entire day to prepare for.  Watching my mom slave over a hot stove for hours at a time made me realize I had to find a better way to entertain.  Over the years, I kept a binder of all my favorite recipes.  As I got busier, I noticed the really time-consuming recipes sat collecting dust, and the recipes I came back to again and again were the simple ones that didn’t require too much time in the kitchen.

STT: Do you still work in your former careers?

Deana: No, we no longer work in our previous jobs.  Between our publishing company, new recipes, and our kids, there aren’t enough hours in the day for anything else! 

On Friday, I’ll continue my conversation with Deana and Wona, and they’ll share one of their favorite recipes your whole family will love.

This time of year, I’m still using my outdoor grill as much as possible.  The air may be getting crisper, but I still think it is perfect grilling weather.  The other night I was planning on making sweet potato spears to go along with a marinated flank steak, but decided that rather than dirty my kitchen, I’d try them on the grill. 

I’d learned from previous adventures with sweet potato spears that too much oil will ruin the entire batch, rendering them soggy, limp, and well, oily.  This time, I tossed my spears with just a touch of olive oil, a generous amount of salt, and some freshly ground pepper.  I also found a red bell pepper left over from my CSA farm share the previous weekend, so I sliced it up and tossed it in as well.  The orangey-gold of the potatoes and the bright red bell peppers looked beautiful together…harvest colors perfect for fall.

Now the trick was going to be keeping all those spears from falling through the grill grates!  Because my main objective was not to do any dishes that night, the metal grill basket I had was not an option, since it is NOT easy to clean.  So, I decided to fashion my own grill basket out of disposable tin foil.  The heavy-duty variety is best, but if you don’t have any, just use a double layer of regular foil.  I folded and crimped the edges on all four sides large piece of foil, to mimic a baking sheet (see photo below).  Be sure to spray the foil with some non-stick cooking spray, place on your hot grill, then spread your veggies around evenly.  As long as you’re careful not to poke through the foil when turning your food, this is an easy solution for grilling your spears.  The result is great looking spears with some great color, crispy edges, and terrific grilled flavor.  They won’t be as crispy as fries, but they are just as tasty and leave no mess in your kitchen!

Grilled Sweet Potato and Red Pepper Spears

Serves 4

1 ½ lbs sweet potatoes, peeled (if desired) and cut into2 inch long fries

1 large red bell pepper, cut into spears

1 tablespoon olive oil

Salt/pepper

Non-stick cooking spray

Heavy duty tin foil-a piece approximately 24 inches long

Preheat grill to medium-high heat.

Fashion the tinfoil so it resembles a baking sheet by folding up the sides about an inch and crimping them so they stay up.

In a large bowl, combine the sweet potatoes, red peppers, olive oil, and salt and pepper to taste.

Spray the foil “pan” and place on the grill grates.

Spread the vegetables around the “pan” so they are in an even layer, close grill, and allow to cook for approximately 15-20 minutes.  Be sure to carefully toss them around a few times during cooking.  Potatoes and peppers should be tender and cooked through.

Remove to a bowl and serve hot.

Halloween has come and gone, but this year we managed not to carve all our pumpkins, so my outdoor fall decorations may even last through Thanksgiving.  With those we did carve, I am always excited to scoop out the innards, loaded with seeds and “goo” (as my kids call it).  I’ve always loved toasted or roasted pumpkin seeds….the crunch, the salt, they are pure goodness!  I’ve often toasted them in a hot pan over the stove, but this year, I opted for a more “hands-off” approach—and roasted them in the oven. 

Pumpkin seeds, which are often sold as “pepitas” in the nut aisle of the grocery store, are a great source of fiber, and perfect for healthy snacking.  When roasted, toasted, or otherwise cooked, they dry out and become crispy, with the help of some olive oil.  Many recipes call to slow-roast them in a low oven for up to an hour.  On Halloween night, between trying to get the kids fed and dressed in their costumes, all while answering the door to early trick-or-treaters, time was of the essence, so I decided to speed up the process a bit.  The oven went on 375 and in when the seeds.

Many times people rinse their seeds off before roasting them.  I didn’t bother, but I did remove the larger clumps of pumpkin “goo” from the batch.  It is a good idea to line your baking sheet with foil first, as those pumpkin remnants will tend to burn a bit and can get baked on your sheet pan.  Toss the seeds with some olive oil, sprinkle with salt, and pop into a hot oven for about 15 minutes, stirring them around about two or three times during the course of roasting.  Once out of the oven, I decided to do something a little unorthodox.  I love the combination of winter squash (pumpkin and butternut squashin particular) and parmesan cheese in pastas, risottos, and soups….so why not with pumpkin seeds?  It turned out I was onto something….and the result was delicious!  Next I’m going to try the same thing with acorn squash and butternut squash seeds…I bet they will be just as good! 

Parmesan Pepitas

1 cup of pumpkin seeds, cleaned of pumpkin flesh (by hand or by rinsing)

1-2 teaspoons olive oil

salt

1/4 cup grated parmesan cheese

Preheat the oven to 375 degrees.

Line a baking sheet with tinfoil.

Toss the seeds with the oil an salt, and spread out in a single layer on the baking sheet.

Roast in the preheated oven for approximately 15 minutes, or until they begin to brown and get crispy.  Be sure to stir them around a few times during roasting.

Remove from oven and toss with parmesan cheese.  Serve hot or at room temperature.

Store in an airtight container for up to a week.

 I am a huge fan of one-pot-cooking, mostly because I hate doing dishes.  All that standing in front of the sink and continually bending to the dishwasher is enough to put me in traction, so I avoid it as much as possible.  Therefore, a large percentage of the meals I make are done either on the outdoor grill, or in one “pot”.  Perhaps when my kids are old enough to do the dishes I will change my mind, but for the time being, I’m a one-dish-wonder.

One of the simplest, most satisfying meals around is roasted chicken.  Much of the time I prepare my whole chickens “beer can style” on my outdoor grill, but when I’m in the mood to stay indoors, I turn to my oven.  What is best about roasting a chicken is that it is a very low-maintenance meal.  It pretty much takes care of itself in your oven, so as long as you give yourself a good hour for cooking time, you can read a book while it cooks. 

There is a lot of debate about how to properly cook a whole chicken.   Some people cook it breast-side up, so the skin gets nice and crispy.  Others cook it breast-side down so the juices all run into the breasts, instead of away from them.  Some truss the legs, some don’t.  Should you place the bird on a rack, or not?  The list goes on and on, and every home cook has his or her favorite fool-proof method. 

I keep things as simple as possible in order to minimize my prep time.  I simply season the bird, inside and out, with salt and pepper, rub some olive oil on the skin, and place it breast-side-up on a rack in a metal roasting pan (so the underside can crisp up).  If I happen to have a lemon lying around, I’ll quarter it and stuff it into the cavity.  The same can be done with an apple or even an onion.  Then, I cut up some carrots and potatoes and toss them into the pan alongside the chicken.  Hit them with some olive oil, salt, and pepper, and you’re good to go.  Protein, veggie, starch….all in one pan.

Roasted Chicken with Vegetables

Serves 4

1 -  5 lb whole chicken

3-4  medium carrots, roughly chopped

3 medium potatoes, roughly chopped

Olive oil

Salt & pepper

Preheat oven to 425 degrees.

Rinse and pat dry the chicken and place on a wire rack in a roasting pan.  Generously season the bird inside and out with salt and pepper.

Rub about a tablespoon of olive oil over the outside of the chicken.

Toss the vegetables in the roasting pan around the chicken.  Drizzle with olive oil and season with salt and pepper.

Roast in oven for approximately 60-75 minutes, or until internal temperature (taken near the inner thigh) reaches 160 degrees.  Chicken should no longer be pink and juices should run clear. Vegetables will be softened and nicely caramelized. 

Allow bird to rest for approximately 15 minutes, then carve and serve.

It is the end of October, and I’m still finding great eggplant at the farmers market. 

Last week, I loaded up on the smaller, Italian-style eggplant and decided to save one for a smooth, healthy dip to serve at an upcoming party.  Since the base of the dip is roasted eggplant, rather than a fat like mayonnaise or sour cream, you don’t have to feel guilty about indulging.

 Preparing this dip is extremely simple.  I happened to be roasting some veggies one night for dinner, so I did some double-duty with my hot oven and roasted the eggplant whole.  It is important to pierce the skin all over with a fork before roasting, or else you may end up with a mini-explosion (and a huge mess) in your oven.  Simply place it in a baking dish, unadorned, and roast until the eggplant is very soft and wrinkly (see photo right).

Unless you have the “asbestos hands” you always hear television chefs talking about, allow the eggplant to cool for at least a half an hour, or until you are able to handle it.  At this point you can remove the skin, which can be accomplished in two ways.  You could split the eggplant lengthwise and use a spoon to scoop out the flesh, or, if your eggplant is very well cooked, you can just use your hands to gently peel the skin away from the soft insides.

Eggplant on its own is relatively bland, so salt is essential in this dip.  Simply place the eggplant, salt, and olive oil in a food processor (fitted with the metal blade) and pulse until smooth.  Then by hand, mix in  some feta, chopped walnuts, and fresh parsley.  I prefer to do it this way so the feta, nuts, and parsley remain a little on the chunky side, rather than getting completely pureed in the food processor.  I also love to add a tablespoon of roasted garlic, which adds tremendous flavor.  Stir to combine and you have a delicious, tangy, healthy dip perfect for pita chips, crackers, or even fresh veggies. 

Roasted Eggplant Dip with Feta

Makes about 1 ½  cups

1 large eggplant, pierced all over with a fork

2 tablespoons olive oil

Salt & pepper

½ cup crumbled feta cheese

½ cup walnuts, chopped

½ cup fresh flat leaf Italian parsley, chopped

1 tablespoon roasted garlic (click here for recipe)

Preheat oven to 425 degrees.

Place whole eggplant in an oven-proof baking dish and roast until completely softened and collapsed (about one hour).  Remove from oven and allow eggplant to cool.

Remove the skin from the eggplant (as described above), and place into the work bowl of a food processor fitted with the metal blade.  Add oil, salt and pepper and pulse until smooth.  Remove to a bowl and add feta, walnuts, parsley, and garlic. 

Stir to combine and serve with pita chips or raw veggies.

Acorn squash is perhaps one of the simplest vegetables to prepare.  Shaped like a giant acorn (hence, its name), these winter squash have a dark green exterior with yellow and/or orange markings, and a deep golden interior.  Newer varieties of acorn squash are now available as well, including “golden” and “white” varieties.   I personally have not detected a significant difference in flavor, and use them interchangeably. 

When selecting acorn squash at the farmers market or store, choose heavy, firm squash that are not bruised or blemished.  Winter squash, including acorn, butternut, and pumpkin, have a tough outer skin, which enables them to keep for longer periods of time (unlike summer varieties), and when uncut, do not require refrigeration.  Once home, store them in a cool, dry place (much as you would onions, garlic, or potatoes) for up to a few weeks. 

Acorn squash was something my family ate frequently while I was growing up.  Usually, we halved the squash, removed the seeds, baked it, and then added butter and seasoning.  My parents began experimenting with various cooking methods and ingredients (resulting in the recipe below), and over the years the squash became a household favorite.

When I’m preparing a simple meal, like roasted chicken, I usually bake the acorn squash in the oven alongside the main course.  However, at Thanksgiving, when the turkey occupies my entire oven and every burner of my stovetop is accounted for, I turn to my microwave for some much-needed assistance.  I mainly use my microwave for reheating and defrosting, but on this occasion, it serves a far more important purpose.  You can make a great acorn squash side-dish entirely in the microwave, with excellent results!

When baking or roasting certain whole vegetables (like potatoes, winter squash, or eggplant), it is important to pierce them so they don’t explode in your oven.  The same is true for cooking in the microwave.  The simplest way to do this is with a fork.  Once pierced, simply place the whole acorn squash in the microwave on “high” for 7-10 minutes, depending on the power of your oven.  This will soften the squash, and then you halve and seed it.  At this point I add butter and maple syrup into the hole where the seeds had been, and pop it back in the micro for another 5-7 minutes, or until the flesh is very soft and hot. 

I like to serve the halves in their skins, cut side up, one half per person.  This way everyone can have their own.  Alternatively, the flesh can be scooped out and mashed to create a healthy, high fiber, low carb alternative to mashed potatoes. 

Acorn Squash with Maple Syrup

Serves 4

2 medium acorn squash, pierced all over with a fork

2 tablespoons butter

4 tablespoons maple syrup

Salt to taste

Place the whole, pierced acorn squash in the microwave on “high” for 7-10 minutes per squash.

Once slightly softened, cut in half and remove the seeds.

Place cut side up on a microwave safe plate and add butter, maple syrup and salt.

Place back in the microwave for 5-7 minutes per squash.  When finished, the squash should be very soft and hot. 

Serve in skins or remove flesh and mash.

So, it is finally time to make my applesauce!  We picked our apples, I bought a shiny, new food mill, and now I’m ready to roll!  I had already hauled out my great big stock pot, in which I planned to slowly stew my apples.  But as I was sorting through boxes of cookbooks I’d collected for my annual charity cookbook sale, I came across a book on slow-cookers.  I had one of Oprah’s “aha moments” and decided to forgo the stock pot for my crock pot!  Why not?  I could just toss in the apples, leave them there, and not have to worry about leaving my stove on for hours (because that always sets off the gas alarm in my kitchen, and with young kids, I don’t like the idea of a flame being on for so long). 

As mentioned in my previous post, the beauty of a food mill is that no peeling or coring is required before cooking the apples.  Simply cut them in half (or quarters if the apples are particularly large), and place into the crock pot with a little water or apple cider.  After a few hours, the apples will break down and become very soft, at which point they go into the food mill.  With a few (dozen) turns of the crank, smooth, delicious applesauce streams out of the base of the mill, leaving all the seeds, fibrous core, and skins behind.  At that point you may add sugar, but I found the batch I made didn’t even need it…so be sure to taste before adding any sweeteners. 

So what if you don’t have a food mill, and don’t want to shell out the cash for one?  No problem!  It will take a bit more prep time, but you’ll get the same result.  You’ll need to peel and core each apple before adding it to the slow cooker.  It will require slightly less cooking time since the heat doesn’t have to work through the skins and cores.  Once the apples are softened, you can use a potato masher, food processor, or even a big fork (for a chunkier result)  to finish the dish. 

Crock-Pot Applesauce

Makes about 4 cups

8 medium apples, cut in half

3/4 cup water or apple cider

Sugar (optional)

Cinnamon (optional)

Place all ingredients in a slow-cooker and set temperature to high.

Allow to cook for approximately 3 hours, or until apples are very soft and hot.  You may want to stir the apples around a couple times during cooking.

Place a food mill over a large bowl.  Transfer the apples, a little at a time, to the food mill and process until all the apple pulp has been pressed through the sieve.  Repeat until all apples have been processed.

Test the applesauce for sweetness, and add sugar, ¼ cup at a time until desired sweetness is reached.  Add 1-2 teaspoons of cinnamon if desired.