Product Rave: Trader Joe's Red Curry Simmer Sauce

If you like curry, and you have a Trader Joe's nearby, and you need a quick weeknight meal, you MUST try this sauce!

I cut chicken breasts into 1-inch chunks and sauteed them in a little canola oil until cooked through. I threw in a few handfuls of baby spinach, about a cup of frozen peas, and sauteed a couple minutes longer, added the simmer sauce, and simmered until warm. I served over rice, although you can't tell from the photo.It was absolutely delicious. My only slight complaint was that it was pretty salty. But it's otherwise as good as you'd get at any Thai restaurant.

When Tim tasted it, he looked at me and said, "This is the BEST curry sauce you've ever made!" I told him I didn't actually make it, but I don't think he heard me. He was too busy with his dinner. Then he gave the sauce the best compliment ever: "I think I love this more than tacos."

Enough said.

Tim's Rating: 10/10
Liz's Rating: 9.5/10

Arroz con Pollo

Inspiration:
A recent trip to Puerto Rico and a recipe from Martha Stewart's Living


Ingredients:

• 1 cup dry white wine
• Pinch of saffron
• 6 chicken thighs (6 ounces each)
• Coarse salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 2 tablespoons minced garlic (2 to 3 cloves)
• 1 large tomato, diced
• 2 dried bay leaves
• 4 1/2 cups homemade or store-bought low-sodium chicken stock, plus more if needed
• 3 cups short-grain rice, preferably Valencia (can substitute Arborio)
• 1 cup pimiento-stuffed green olives

Instructions:

1. Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
2. Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Notes:

• I omitted the tomato because- well, I forgot to buy one!
• Make sure you use a large enough pan. Chicken broth overflowed onto my stovetop more than once- whoops!
• I used a pinch of saffron, but next time I'd use a really really large pinch.
• There was a lot more rice than chicken, perhaps because we used skinny organic free-range chicken thighs. Anyway, I took the leftover rice to work as part of my lunches, and it tasted great cold! So, enjoy the leftover rice if you have some.
  

Liz's Rating: 9/10
Tim's Rating: 9/10

Cod Provençal

Inspiration:
Martha Stewart Living


Ingredients:

• 4 cod fillets (6 ounces each), skinned
• 1 lemon, halved
• 1/4 teaspoon coarse salt
• freshly ground pepper
• 2 T extra-virgin olive oil
• 2 small onions, chopped (2 cups)
• 2 garlic cloves, thinly sliced
• 1 small zucchini, thinly sliced
• 4 medium-ripe tomatoes, thinly sliced
• 2 t fresh thyme, plus 3 sprigs

Instructions:

1. Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
2. Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
3. Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber


Notes:

• Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
  
• I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
• I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
• Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!
  

Tim's Rating: 9.5/10
Liz's Rating: 9.5/10

Sausage and Lentils with Spinach

Inspiration:
Bon Appétit


Ingredients:

• 3 tablespoons olive oil
• 1 pound kielbasa sausage, cut crosswise into 1/2-inch-thick slices
• 1 large onion, chopped
• 2 6-ounce packages sliced crimini (baby bella) mushrooms
• 3 garlic cloves, pressed
• 2 teaspoons dried thyme
• 1 pound dried brown lentils, rinsed
• 2 bay leaves
• 6 cups (or more) low-salt chicken or vegetable broth
• 10 oz fresh baby spinach leaves

Instructions:

1. Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 5 minutes. Using slotted spoon, transfer to plate.
   
2. Add onion and mushrooms to pot; sprinkle with salt and sauté until mushrooms are soft, stirring occasionally, about 7 minutes. Add garlic and thyme; stir 1 minute. Add lentils and bay leaves; stir to coat. Add 6 cups broth; bring to boil.
   
3. Reduce heat to medium-low, cover with lid slightly ajar, and simmer until lentils are tender, stirring occasionally, about 18 minutes. Return sausage to pot. Add spinach in 2 batches, stirring until wilted. Season with salt and pepper.

Recipe Notes: A complete, one-pot meal. Total time: 50 minutes

Nutritional Information--One serving (1/8th of the recipe) contains the following:
Calories (kcal) 466.8
%Calories from Fat 42.0
Fat (g) 21.8
Saturated Fat (g) 6.4
Cholesterol (mg) 41.2
Carbohydrates (g) 43.0
Dietary Fiber (g) 15.2
Total Sugars (g) 6.1
Net Carbs (g) 27.8
Protein (g) 26.9


My Notes:

• Local Twin Citians must try the Hardwood Smoked Country-Style Sausage from Prairie Pride Farm (available at the Saint Paul Farmers Market). I am obsessed with it and look for any excuse to use it! I don't see it for sale on their website, but they always have it at the market.

• Vegetarians/Vegans can try to substitute veggie sausage.

• Chicken sausage could be substituted for those who do not eat pork. Trader Joe's makes a great smoked chicken apple sausage that would be delicious in this.

Tim's Rating: 8.5/10
Liz's Rating: 8/10 (9/10 with bites that included sausage!)

Low-Country Seafood Boil

Inspiration:
A fall get-together with friends, including our co-host and friend Eric
and
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay


Ingredients:

• 4 to 6 ounces crab boil spices
• 1 lemon, quartered
• 3 to 4 whole garlic cloves
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 pounds mushrooms, cleaned
• 3 to 4 scallions
• 2 to 3 peeled whole onions
• 9 ounces hot sauce
• 10 pounds smoked hot sausage
• 5 pounds tiny whole potatoes
• 25 to 30 ears corn
• 2 to 3 tablespoons chopped garlic
• 7 to 10 pounds mussels
• 15 to 25 pounds medium or large shrimp

Instructions:

1. Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.

2. Serve with plenty of napkins.

Recipe Notes:
Serves 25-30. For different variations, any seafood could be added to the pot.


My Notes:

• I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
• We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
• We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
  
• Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
  
• This was a fun event that will likely become an annual experience.

Menu:
Seafood Boil
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest
Beer!

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.

Pad Thai

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com


Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 6 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons white sugar
• 4 tablespoons oyster sauce
• 1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
  
• 1/2 cup chicken stock
• 1 tablespoon peanut butter
  
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Instructions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.


Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.


Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

Bourbon Beef Noodle Bowl

Inspiration:
Cuisine at Home


Ingredients:

• 1/4 cup bourbon
• 1/4 cup maple syrup
• 2 T minced garlic
• 1/2 t kosher salt
• 1/2 t black pepper
• 1/2 boneless beef sirloin steak, sliced into thin bite-sized strips
• 2 T olive oil, divided
• 1 1/2 cups sliced onion
• 14 oz low-sodium beef broth
• 1 cup water
• 1 cup cubed sweet potato (about 4 oz.)
• 1 cup dry egg noodles
• 2 cups loosely packed spinach
• 1/4 cup sliced scallions

Instructions:

1. Combine bourbon, maple syrup, garlic, salt, and pepper in a bowl. Add beef, mixing to coat. Cover and marinate beef 15 minutes or up to 24 hours in the refrigerator. Drain beef through a sieve over a bowl, reserving marinade.
2. Heat 1 T oil in a saucepan over medium-high heat. Add beef and sauté until browned, about 3 minutes, remove from pan; set aside.
3. Add remaining 1 T oil and sauté onion for 5 minutes. Stir in reserved marinade, broth, and water. Add sweet potato and bring to a boil. Add noodles; cook until sweet potatoes are tender and noodles are done, about 8 minutes.
   
4. Stir in beef and spinach. Cook until spinach is wilted. Garnish each serving with scallions.

Nutritional Information for 1/2 recipe: 622 calories; 23 g total fat (5 g saturated); 77 mg cholesterol; 7 g carb; 1070 mg sodium; 6 g fiber; 29 g protein.


Recipe Notes: Bourbon Beef Noodle Bowl is hard to categorize. It's not Asian, it's not European, and it's not traditional American. It slips into its own box: plain good eatin'. This soup provides a whole meal in one bowl...The beef soup is curiously addictive, with flavors that intrigue your taste buds with every bite. With the first spoonful, the flavors of maple syrup and sweet potatoes seem to predominate, but their sweetness is quickly offset by the savory beef, garlic, and spinach.


My Notes: This recipe FAILED. We couldn't even finish it. The bourbon flavor was so strong, it was incredible (incredibly bad). Cuisine at Home needs a better test kitchen.

I am still posting it for a few reasons:

1. One thing I don't like about blogging is that it may seem as if I never have a problem with recipes (yeah right). Recipes fail. It happens to everyone, and that is ok.
   
2. I think this recipe would be good with just a few modifications: (1) marinate the beef for only 15 minutes (2) discard the marinade instead of adding it with the broth (3) double the amount of beef broth (since the marinade isn't added).
   

I liked all of the flavors together.. it's unfortunate that the bourbon overpowered all of the other ingredients.

Balsamic Lentils with Chicken Sausage

Inspiration:
Cara's Cravings


Ingredients:

• olive oil
• 1 medium onion, diced
  
• 2 cloves of minced garlic
  
• 1/4-1/2 tsp crushed red pepper
  
• 3 links fully cooked chicken sausage, sliced
• 2T balsamic vinegar, divided
  
• 14oz can diced tomatoes
  
• pinch of dried basil
  
• freshly ground salt and pepper to taste
  
• 1/2 cup dry lentils
  
• 3/4 cup water
  
• 5 oz fresh spinach, roughly chopped

Instructions:

1. Heat about 1T olive oil in a saucepan over medium-low heat. Add the onions and cook for about 5-8 minutes, until softened.
   
2. Add 1T balsamic vinegar, garlic, chicken sausage, crushed red pepper, basil, salt and pepper and sauté 1-2 minutes more.
   
3. Add the lentils, canned tomatoes, and water, and stir to combine. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes.
   
4. Add spinach and cook 10 minutes more, until spinach is wilted and lentils are tender.
5. Stir in remaining 1T of balsamic vinegar, and serve.
   

Notes: Cara recommends Member's Mark Asiago & Spinach Chicken Sausage from Sam's Club; I found local chicken sausage at the co-op that was delicious! Vegetarians could easily substitute veggie sausage.


Tim's Rating: 8.75/10
Liz's Rating: 9.5/10