<p>^^ I subscribe to an Italian food blog and the post I opened today (a few days old) had a delicious sounding recipe for braised chicken with an orange sauce that she made with mustard and Smuckers sugar free orange marmalade. It sounded delicious.</p>
<p>I had guests last night and, for appetizers, served them TJ’s Tarte D’Champignon and Tarte D’Alsace. Both were wonderful and each cost under $5 for 10 appetizer servings.</p>
<p>I sometimes buy the individual frozen dinner’s at TJ’s to take to work because I work two nights a week. Last night I tried TJ’s shrimp etouffee (hope I spelled that right) and it was delicious! It was made with brown rice, shrimp, Andouille sausage and some nice and spicy cajun seasoning. My co-workers were quite envious. I would like to encourage everyone to buy these so they become popular and don’t discontinue them.</p>
<p>My one disappointment with TJ’s is that they will discontinue a product that I think is really good.</p>
<p>Hey TJ fans - I have tons of TJ’s Wasabi Mayo left over that I need to use, any suggestions as to how to use it or incorporate it in a recipe???</p>
<p>hi rachacha-- you could use the wasabi mayo, mixed with some rice vinegar to make a dressing for a slaw–use the pre-shredded cabbage and some shredded carrots, or the pre-cut broccoli slaw for a nice asian inspired side dish. it’s also great in deviled eggs, and of course, on sandwiches (but you already knew that!) another suggestion is to spread a thin layer on salmon before grilling or roasting it. it will melt into a wasabi-flavored glaze/sauce. hope those suggestions help you use up your jar! in fact, i might just use a couple of these in my next book–i love entertaining with trader joe’s.</p>
<p>Waving hi to ChezCherie!!! Your book is wonderful! </p>
<p>Feel free to “try out” any of your ideas on us CC folk!!!</p>
<p>^^Ihave also tried out a few of the recipes in the book and have the ingredients lined up for my next set to try. Love the book.</p>
<p>hey abasket and milkandsugar–thank you so much for letting me know that you are enjoying the book. it has been a wild ride, and so much fun to hear from folks who are enjoying cooking from it! our just-graduated-from-ucla son (who took the photos) is in san francisco, and he and all his buddies have been reporting great meals from the book, as well. so much fun to hear that my recipes are gracing so many tables! thanks again.</p>
<p>just reporting back on my wasabi slaw suggestion. big hit with students in cooking class last night. basically, i used a bag of broccoli slaw, a handful of shredded carrots (the slaw has some, but i like more), a handful of shredded cabbage (optional–slivered bell peppers, red onion or green onion would all be nice). the dressing for that amount of veg was 1/4 cup wasabi mayo and 2 tablespoons rice vinegar. salt and pepper to taste. if you have a low tolerance for spicy heat, you could use half regular mayo or creme fraiche, as the wasabi has a kick. it’s a winner, so thanks to rachacha for giving me the inspiration to try the wasabi mayo.</p>
<p>Rachacha - try lathering the wasabi mayo over salmon and baking it. We often mix mayo and mustard for salmon - everyone loves it. I bet the wasabi version would work well. The mayo puffs up in the baking and is delicious!</p>
<p>Made the Orange, Avocado and Olive salad last night from the cookbook. H was dubious as I made it, but he was pleasantly surprised that it was so good. The pinch of cumin was genius. Thanks for the cookbook!</p>
<p>Whoa, ChezCherie is here! Real life and cyberlife collide! I think it’s the pasta you named for your son (not sure) – the one with some bacon, greens, chicken sausage, etc. in your book. A huge hit at our house. DS asked today when we could have it again. I think I’ll be visiting TJs tomorrow for the ingredients. I use arugula for my greens for that – works well. Thanks!</p>
<p>I love their broccoli slaw. I use the recipe on the back (add apples, walnuts and dried cranberries) and make a dressing with white balsamic vinegar, olive oil and orange juice.
Very fresh and different than the usual coleslaw. </p>
<p>Love their French Roast Organic coffee. Also, their Essential Greens juice. I’m really pleased with how many organic items my local store is stocking. I think I filled my entire cart with 80% items. The prices are unbeatable in my area.</p>
<p>Thanks for mentioning the broccoli slaw recipe, moonchild. It sounds delicious so I’ll be sure to look for it on my next trip.</p>
<p>Also, I can vouch for the pie crusts. They are amazing. We made the most out-of-the-world apple pies (not the TJ recipe) with their crusts. The best pie I think I ever had in my life.</p>
<p>Are the crusts frozen? I am planning a pilgrimage to a more enlightened part of the universe.</p>
<p>Oh, yes, the pie crusts are delicious!</p>
<p>I have one in my freezer right now begging to be filled and baked with something. I got it after reading the Trader recipe book. Have never tried it. Can’t wait to try it.</p>
<p>Yes, the pie crusts are frozen. They need about an hour to defrost.</p>
<p>Dark chocolate covered pomegranate seeds… Mmmmm… I’m going back to get more!</p>