balsamic orange ginger glazed sablefish (black cod)

A couple days ago at work, I noticed the price of sablefish (black cod). It was tad higher than the rest and I had heard about how ‘worth it’ the price was. Hey, it’s wild caught and of course, since everyone is jumping off that bridge – I’m next in line.

I didn’t have a certain flavor or ingredient come to mind when buying it, so I figured why not try the recipe on the package? I proceded to neatly cut out the recipe and pretty much followed it. Take note of the the italics on ‘pretty much’.

My findings?
It is everything that it’s cracked up to be. The preparation had me thinking that I would not be able to distinguish the ingredients added from the actually taste of the fish. I was incorrect. It ends up being a very light and perfectly seasoned fish while having some liquids to drizzle over – or onto a bed of rice {that would compliment it perfectly}. The presence and flavor of the fish is unique and definitely better than most that I’ve tried.

In my version of the recipe, I wanted a stronger citrus flavor, so I decided against zest’ing and instead minced the rind.
Ok, that’s a lie.
Truth is, I didn’t feel like zesting the orange.
Similar to not feeling like putting away laundry.
It makes sense. They are both practical. Just not for me, I suppose.

I also want to mention that I used the foil/packet method of cooking this fish. I am not quite sure why, it just seemed like the right thing to do. And again, I was saving myself a little clean up.

More importantly.
If you have little time, great company, or/and just a general love for good fish … do yourself (and anyone joining you) the favor of making it.

“Sablefish live in the Pacific Ocean, and are harvested from Alaska to Baja California. Sablefish is prized for its rich, buttery flesh and is used in many cuisines”
- trader joe’s label

1 pkg sablefish (black cod), thawed
2 tbsp honey
1 tbsp balsamic vinegar
2 tsp soy sauce
1 tbsp orange rind, minced
3 tbsp orange juice
1 tsp ginger, minced
2 tbsp grapeseed oil, or whatever oil you like to use
salt to taste
pepper to taste
*aluminum foil, recommended

Preheat the oven to 450.
Find a baking dish and lay and oversized piece of foil in it. Big enough to set the fish inside while still having the edges protrude.
Lay pieces of fish in the middle and add ingredients on top.
Add a second piece of foil over the top sealing the edges by folding (alternating the sides).
Place packet of fish (without the baking dish) in oven for 16 minutes, or until the fish is cooked through. It flakes beautifully and tastes even better.

Enjoy.

cha siu bao (‘sweet’ pork buns)

These buns are tons of fun.
I popped two of them in the microwave for about 45 seconds, peeled away the fancy paper on the bottoms – and yum. Yes Trader Joe’s, you have done it again.
The outside of these buns are very delicate and airy and after trying several kinds within the last couple weeks, I’d have to deem these my favorite. The dough has a notable taste that will bring you back to warm pretezel eating days (while still remaining true to the traditional texture and taste of the cha siu bao). As your teeth sink into the sweet center – you’re tastebuds lock in. Truthfully, I am not a huge pork fan and somehow still manage to be a huge fan of these. Not only is the pork sweetened, but unlike the traditional rolls, the meat is consistent and also seasoned a bit better. It has a bit more of a salty note mixes well with the sweetness to keep things interesting.
These get a solid 7 in my book. And my book is solid.

cheesy broccoli and asparagus bake

cheesy broccoli & asparagus bake
dairy free, vegetarian {optional}, vegan {optional}, trader ro’s {optional}

1 head broccoli
1 bunch asparagus
1.5 package soysation cheese
2 packages precooked {frozen} rice
1 yellow onion
1.5 cup unsweetened almond (or soy)
.5 cup breadcrumbs
1 .5 tablespoons bullion {chicken preferred}
.5 tablespoon fresh ground pepper

* 1 cup corn {optional, not pictured}
*1 cup shredded chicken {optional not pictured}

Fill large saute pan with water {half way} and heat on high.
Preheat oven to 400.
Oil, butter, or grease large {glass preferred} baking dish .
Cut broccoli into florets.
Cut asparagus into 1/4′s and discard the bottom portion (no tough ends, please).
Dice onion.
Place broccoli and asparagus in hot water for 5 minutes.
Heat packages of rice {or make fresh rice you’re call, I like saving time & pots}
Drain broccoli and asparagus.
In a large bowl, combine broccoli & asparagus, onions, 2 cups cheese, bullion, and pepper.
Pour into large baking dish.
Pour milk over mixture.
Add the soysation {or remaning} cheese evenly on top.
Sprinkle breadcrumbs over entire dish.
Bake for 25 minutes.

Let cool {and thicken} for at least 5 minutes before serving.

enjoy.

chicken in red mole with white rice

I would have to give this an overall 7.
It tastes close to authentic with the chocolatey undertone you expect and love about mole, and the sauce is rich and deep in color. If I were being hyper-critical (which is the point here, right?) .. I would say that it lacks depth. The provided rice makes for a great quick dinner or a decadent lunch for two.
Next time I plan to wrap this up in a tortilla with avocado, cilantro, and fresh diced tomatoes …. hmmmmmm ;}

enjoy

mustard penne arrabbiata with arugula

While taking (what I like to call) a mini vacation this morning in Trader Joe’s, I found myself drawn to the holiday mustards. I will gladly admit that it has taken me four trips to finally muster(d) {hehe} up the courage to buy them. I hate wasting items and I am constantly fighting the urge to purchase items that I simply want. So, in my first effort to begin this four-pack journey I thought to combine one of them with pasta. Brilliant really …
Hey, I like mustard and I love pasta.
Who doesn’t.
But together?
Yes. Together.

It’s vegan, It’s vegetarian, and of course dairy free.

Friends, let me share this amazing quick and delicious treat with you. Let me offer you the simplest recipe to impress friends and family alike.
Heck, tell them you thought of it first … Just do whatever it takes to get this in your mouth.

1 holiday four-pack of mustards
(using the Provençal)
2 handfuls of arugula
1 bag of frozen penne Arrabbiata
1 {suggested} cup frozen peas
1 tablespoon oil (I use grapeseed)

Prepare pasta according to packaged directions using a tablespoon of oil and heating pasta in a saucepan WITH the frozen peas.
After sauce ‘disks’ have melted, stir in 1.5 tablespoons of Provençal mustard.
When pasta has been heated thoroughly – toss in the arugula until it wilts.
(we’re talking a whole 7 minutes)

Enjoy.
You’re welcome.

cherry – walnut and honey mustard chicken salad wraps

*trader ro’s

6 romaine leaves {you know, the big kind}
1 large can chicken in water, drained
1.5 cups cherries, pitted and semi-diced
1.5 cups chopped walnuts
2 tablespoons dijon mustard
1.5 tablespoons honey
2 tablespoons mayonnaise
.5 tablespoon garlic powder
salt to taste
pepper to taste

combine all ingredients in a bowl, mix, and serve on romaine.
enjoy.

guacamole pesto with lemon zest

{food processor or blender required}

1 cup pine nuts * 1/2 pineuts 1/2 almond to save money
1 cup basil, chopped and loosely packed
1/4 cup {extra virgin} olive oil
1/2 tablespoon lemon zest
3 tablespoons guacamole
salt to taste

combine all ingredients except guacamole in food processor and blend. (I tend to like mine a bit on the gritty side, but feel free to blend until a creamier in texture.)
once blended, stir in guacamole.

serve mixed into pasta and enjoy.

citrus roasted chicken

fine cooking march 2012

citrus roasted chicken {have 6 hours to let marinate)

4 lb chicken, about 2 breasts and 6 legs/thighs
4 lemons, large
2 oranges, large
8 garlic cloves
3 tablespoons chopped fresh oregano ( 1 tablespoon dry)
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon crush red pepper flakes
sea salt
pepper

pour olive oil into roasting dish.
place (arrange) chicken with breasts in center and legs/thighs around outside.

cut one lemon into six wedges.
finely grate the zest from another lemon to yield 1 tablespoon and then squeeze remaining lemons to yield 2/3 juice.
transfer combined juice and zest to small bowl.
cut 1 orange into eight wedges.
grate the zest from remaining orange to yield one tablespoon.
squeeze juice from zested orange to yield 1/2 cup juice.
combine orange juice and zest with lemon zest and juice.
scatter lemon and orange slices around (but not on top) the chicken.

stir the garlic, oregano, soy sauce, honey and pepper flakes into citrus mixture.
pour marinade over chicken.
cover and refrigerate, turning chicken occasionally for at least 6 hours {up to 12}.

position rack in center of the oven and heat to 425.
turn chicken so all skin sides are up.
sprinkle with salt.
sprinkle with pepper.
roast for 20 minute, and then reduce heat to 375 until chicken is golden brown.
{about 30 more minutes}

serve chicken with citrus wedges and enjoy.

white fish and greens {in rich wine sauce}

1 filet frozen white ruffy brand fish
1 bag of cut kale {pictured above : 1 bunch chard, cut into 2 inch pieces}
1 cup peas, frozen
1 cup pinot grigio wine
3 tablespoons {faux} butter
2 tablespoons pizza sauce
1/2 tablespoon sumac {recommended}
* substitute 1 tablespoon fresh lemon juice
1 tablespoons olive oil
1/2 tablespoon garlic powder
salt to taste
pepper to taste

preheat oven to 375
spoon olive oil into 8×8 baking dish
add frozen peas
add chard {will fill most of dish, temporarily}
place frozen fish filet on top
pour wine over fish
place 2 tablespoons of butter on top of fish
season with garlic powder, salt, pepper and sumac {or lemon juice}
half way through baking, spoon butter mixture over fish and greens
35 minutes through, gently spoon and spread pizza sauce over fish
bake in oven until fish is cooked through {40-45 minutes from frozen}

enjoy
& thank me later.

Serve this over any rice, pasta, quinoa, or cous cous of your choice.
For those of you new to this fish, it, absolutely has no fishy odor when cooking or eating. It is not a gimic or an altered truth – this fish is the MOST mild that you will ever eat {or smell}. It’s great for the family that is making healthier decisions and not ready for a traditional seafood meal and even better for the people who enjoy fish.
I would have to say, that as of now, this is my {most} very favorite dish that I have {ever} made.

rosemary & chive {black bean} burger

rosemary and chive {black bean} burgers
dairy free, trader ro’s
serves 4

2 canned black beans
3/4 tablespoon fresh rosemary, finely chopped
3/4 tablespoon fresh chives, finely chopped
1/2 yellow onion, diced
1 egg
1 cup panko bread crumbs
1/2 tablespoon garlic powder {1/4 tablespoon fresh garlic, minced}
1/4 tablespoon cumin
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon soy sauce

preheat oven to 400 {if baking}.
drain and rinse black beans. pour into a medium sized bowl and mash (with fork if not a masher).
add remaining ingredients and mix into black beans, leaving the egg last.
for 4, use about a cup of the mixture to form each burger.
for 8 small to medium, use a half cup of the mixture for each.

{on stove}
heat pan on medium/ high.
coat pan with olive oil and cook for about 6 minutes on each side (or until heated thoroughly).

{in oven}
place on cookie sheet or baking dish
preheat to 400
cook for 15 – 20 minutes

to serve like pictured above (the very best way) , from bottom to top:
jewish rye bread
garlic mayo/ aioli
black bean burger
tomato
mixed green lettuce
honey mustard dressing

Trader Ro's

Category Archives: entree