Andrea Lynn - The I Love Trader Joes College Cookbook: 150 Cheap and Easy Gourmet Recipes

Table of Contents

ACKNOWLEDGMENTS

Thank you to all my friends and family who lent tons of encouragementalong with their stomachs to taste all the foodwhile I wrote the cookbook. Also, a big thanks to the ever-helpful staff at the NYC Trader Joes locations.

INTRODUCTION

T rader Joes is a mecca of affordable, good-quality, delicious foodperfect for the college student who wants more than just cafeteria meals. With a little creativity and this cookbook in hand, you can transform Trader Joes ingredients into a mouth-watering array of nibbles and meals.

The purpose of this cookbook is to highlight basic recipes with step-by-step instructions, utilizing the wonder that is Trader Joes. Take it from someone whos sampled every ingredient the company makes: From packaged snacks to fresh veggies to frozen meals, theres a reason why the chain is so popularthe food is unique and tasty, and theyre constantly coming up with new products.

For the new cook, an onslaught of so many ingredients can be overwhelming, but this cookbook was created to work with the limited time and new cooking skills of a college student. From snacks to feed a study group to sandwiches for a lunch on the run to a quick soup on a cold day, this books got you covered. For dinner, you can use a microwave to whip up delicious dishes from your dorm room, tackle quick pasta recipes and hearty meals, and create special-occasion feasts for friends and family. There are even recipes for brain-boosting foods to help you out during exam weeks, and vegetarian options for when you need a little less meat. And, of course, what cookbook would be complete without a touch of dessert love? When you need a sweet treat in your life, tweak Trader Joes products for a quick fix.

Chock-full of 150 recipes all using the best Trader Joes has to offer, this book makes your job simple. Select a few recipes, head to your local Trader Joes, and relish in the delicious creativity that comes from combining their ingredients to make a feast.

USING THIS BOOK

SUBSTITUTIONS

One of the greatest things about Trader Joes is that in one shopping trip you can gather all the ingredients youll need to make the recipes in this book. But sometimes youll find that one location doesnt carry a certain item, that your absolute favorite Trader Joes salsa has suddenly been discontinued, or that something youre craving is only stocked around the holidays. No worriesalthough the recipes here are all made using many TJs specific ingredients, those can easily be substituted with a similar generic item. Or Trader Joes often has a similar ingredient in stock: Cant find Trader Joes Misto alla Griglia? See if they have Trader Joes Grilled Eggplant and Zucchini Mlange. Use the recipes here as guidelines and youll still be whipping up delicious dishes in no time and getting back to that term paper youve been putting off.

RECIPE ICONS

Whether youre looking for a quick snack to take to class or a heartier meal that you can still make with limited equipment (no stove? no problem!), handy icons accompany each recipe to quickly narrow your options: Microwave Only, One-Pot Cooking, Five-Minute Prep, No Cook, Grab and Go, and Vegetarian/Vegan. No matter what your cooking mood is, theres a recipe to match.

	meals that can be prepared entirely in a microwave
	meals that require just one pot
	meals that can be prepared in five minutes or less
	meals that require no cooking
	meals that are great to take on the go
	meals that are vegetarian or vegan

CHAPTER 1

SNACKS & NIBBLES

I f youve ever thought, When will I need to make an appetizer? then let me ask you a question in return: When is there a time an appetizer isnt appropriate? Think of it as food thats low on the commitment scalefewer ingredients and minimal instructions all resulting in a smaller quantity of food. I could eat entire meals made straight from the nibbles in this chapter. In fact, I have.

So look at these recipes as a smorgasbord of sorts. When you want something to nibble on while walking to class, go for a recipe like the irresistible Bratwursts in a Blanket. Want to feed a study group coming to your dorm? Try Thai Red Curry Deviled Eggs or Mini Tostadas with Beef Brisket. Maybe you just want a plateful of Stuffed Mushrooms to feast on while cramming for an exam. Or serve up Spicy Boneless Chicken Pieces to cheer on a sports team. These recipes will make snack time much more rewarding than just tearing open the bag of chips you have lying around.

STUFFED MUSHROOMS

YIELD: 4 servings
PREP TIME: 10 minutes
COOKING TIME: 12 minutes
2 ounces cream cheese
1/4 (6-ounce) bag baby spinach
2 tablespoons Trader Joes
Roasted Red Pepper and
Artichoke Tapenade
8 ounces white mushrooms
Trader Joes Grated Parmigiano-
Reggiano cheese (optional)

By removing the stem from a mushroom, you create a portable vessel to stuff with cheesy goodness.

1. Preheat the oven to 450F. Spray a baking sheet with cooking spray.2. Place the cream cheese and spinach in a microwave-safe bowl. Microwave on high until the cream cheese has softened, 30 seconds to 1 minute. Stir the spinach and cream cheese together, then stir in the tapenade until combined.3. Remove the stems from the mushrooms and use a wet paper towel to wipe the outside of each mushroom clean. Spoon the mixture into each cavity and arrange the stuffed mushrooms on the prepared baking sheet.4. Bake until the cheese is bubbly and the mushrooms are cooked, 10 to 12 minutes. Sprinkle with Parmigiano-Reggiano, if desired.

FRIED CHICKPEAS

YIELD: 4 servings
PREP TIME: 5 minutes
COOKING TIME: 10 minutes
1/4 cup cornstarch
1/4 cup flour
1 teaspoon kosher salt plus
more for sprinkling
1 (15-ounce) can chickpeas,
drained
canola oil, as needed

Whether you call them chickpeas or garbanzo beans, theyre still delicious. The crispy fried coating gives way to the smooth softness of the beans in this vegan snack.

1. Line a plate with a paper towel. In a large bowl, combine the cornstarch, flour, and salt. Working in batches, add the chickpeas to the cornstarch mixture, coating thoroughly.2. Toss the coated chickpeas into a strainer, shaking to remove excess coating.3. In a large heavy deep pan, heat 1 inch of oil over high heat until shimmering.4. When the oil is hot, add half the chickpeas and cook until crisp, 3 to 4 minutes. Transfer with a slotted spoon onto the prepared plate. Repeat with the remaining chickpeas. Sprinkle salt over the fried chickpeas.Next page