Tag Archives: Trader Joe’s

Papardelle-icious to Vegetarians and Carnivores

In my pantry today:

  • 1 package Trader Joes® lemon-pepper papardelle
  • 2 c fresh spinach
  • 1/3 c olive oil
  • 2-3 cloves garlic, sliced thin
  • 1 tbsp fresh oregano, minced
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Parmesan to top

P1110468Yum. And an easy “yum” at that. So easy that though I didn’t have time yesterday to write down the ingredients today they are still simple to keep emblazoned in the senses. If you haven’t cooked papardelle before, try it out and learn how it got its name from the Italian verb “pappare” (to gobble up).

P1110447Fry your garlic on ML until just the edges begin to turn golden, then remove the pan from heat and sprinkle on the seasonings. Let that sit while boiling papardelle to the perfect al dente and chopping spinach. When the pasta gets drained, turn off the burner. Mix spinach into the oil/garlic/ and move that pan back to the burner you just turned off (don’t turn it back on). Cover the pan for 1m, then uncover and stir until the spinach is wilted to your taste. Mix in the papardelle and ensure everything is properly coated. Sprinkle with Parmasean. Between the papardelle, spinach (and Parmesan), this vegetarian dish will have more protein – and visual interest – than eating a chicken breast. Of course that doesn’t mean you couldn’t add meat if you want, or skip the cheese for an easy vegan dish. 5 well-deserving spoons!

Tomato-Topped Tortellini (or, “Salad Capricious”)

In my pantry today:

  • Trader Joes® spinach tortellini
  • 2 roma tomatoes
  • 4 oz mozzarella cheese, sliced
  • 2 tbsp Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 M sweet onion, minced
  • 1 tsp coconut oil
  • 1 tbsp olive oil
  • dash asafoetida
  • dash sea salt
  • drizzle of balsamic vinegar

tortellinitomatoHeat the oils to ML and address it with your minced finery. Turn them back to L and let sit for an hour or two; this seems like a huge investment for an otherwise simple meal, but trust me on the flavor quotient. If you don’t have that much time to invest, don’t worry your heart — this will still turn out beyond edible.

Closer to mealtime, boil/drain your tortellini and prep tomato and cheese slices until the slice:cheese ratio works for you. While the love for cheese can connect almost all of is it also comes with a wide gradient of loves; slice for yourself and don’t look back.

Add your oil, garlic, onions and Parmesan to a pot where you’ve replaced the tortellini drained. Toss gently and let sit for 5m before serving topped with slices of tomato/mozzerella. Drizzle the tiniest bit of balsamic vinegar over the whole shebang, close your eyes and dream of Italy. 5 spoons!

Mexicasseroleftovers!

In my pantry today:

  • 1/2 c leftover chili
  • 1/2 c leftover take-home vegetable fajita mix
  • 1 packet Trader Joe’s Multigrain Pilaf
  • 1/2 c shredded cheese (“fiesta blend”)

This will be easier done than said. Put leftover veggies in chili pot, stir everything together. Open TJ packet and put in the bottom of a casserole dish. Top it with the chili/veggie mix then top that with cheese. Bake in a 350° oven for 15m, or until warmed through. The Trader Joe’s Multigrain Pilaf is a wonderful source of nutrition — it has been, for me, a full meal in itself before. There was so little leftover of the Mixed Race Chili and those vegetable fajitas from day before yesterday that all of it with the cheese is simply flavorful window dressing. This meal was so speedy and easy that I also had time to boil some bout-to-go blueberries into a marinade stock and bake some cookies with leftover home-made caramel peanut butter. Oh, and time to un/reload the dishwasher and make a pot of hot tea and one of rice for tomorrow. Score!