Hello, friends. Let me ask you this: Do you like salty? Do you like sweet? Do you like salty AND sweet together? Do you like crunchy? Do you like hearty, reasonably nutritious snacks that are tasty and addictive?
Well then! These suckers right here are for you:
I'm going to keep this brief (for a change) and get directly to the point: Pita Crisps With Cranberries & Pumpkin Seeds ARE FANTASTIC. If you are drawn to foods that are both sweet and salty, but also kind of nutty and toasty and crunchy, then my goodness, get yourself to TJ's and grab yourself a bag. (Thanks for the suggestion, Beth Hapke!)
And if you come across a good cheese, hard or soft, to pair with these things, let me know in the comments!
Tuesday, October 22, 2013
Friday, October 18, 2013
First, before I review any products, I would like to humbly put forth my take on why food manufacturers go nuts with pumpkin in the fall and why we, the consumers, all giddily go along with it: My suspicion is that those hundreds of thousands of us who zealously hop on the pumpkin bandwagon are actually most excited about pumpkin pie, a Thanksgiving staple, of course, but understand that we can't actually eat pumpkin pie every day from September through December because that would be weird, impractical, and really not that good for us. So we seek out that pumpkin-pie flavor in whatever other format it is presented to us: waffles! ice cream! bagels! pasta! bread! and on and on, and the food manufacturers know this. (Enablers!)
And so we've got this symbiotic relationship whereby TJ's sells us all manner of pumpkin product, and we buy it.
What do you think? Am I right?
Anyway, earlier this week I made my first trip to TJ's in about three weeks (!) and brought home the following pumpkin-flavored products: Pumpkin Waffles, Pumpkin Bagels, Pumpkin Cream Cheese Spread, and Honey-Roasted Pumpkin Ravioli.
I feel ridiculous as I look at that list, honestly. Pumpkin bagels? Come on! How desperate for pumpkin-pie substitutes can I be, right?
Anyway, for what it's worth, here are my highly subjective and unscientific reviews of each:
Pumpkin Waffles. OK, first of all, are you a toaster-waffle person? If you're not, then never mind, this product isn't for you. However, if toaster waffles are popular in your home, as they are in mine, I urge you to try these. They get two thumbs up from both of my kids, even Hunter, who hates vegetables so deeply he once literally threw up the entire contents of his stomach after I paid him to try a Brussels sprout. (I realize there isn't much "vegetable" in pumpkin waffles, but there is some, and it says something that Hunter knows this and eats the waffles anyway.)
These waffles are the right combination of light, crispy, soft, hearty, and sweet, and the pumpkin and pumpkin-pie-spice flavors are present but not overpowering. Plus, as with all TJ's waffles, the ingredient list isn't scary: these waffles contain flour, eggs, leavening, pumpkin, spices, salt, an assortment of added vitamins, and not much else, so I feel pretty good about feeding these to my kids. (And a bonus: 20% RDA of both vitamin A and iron!)
Pumpkin Bagels. Meh. I mean, these aren't a horror show or anything, but they're really not great, either, and I can't say we are likely to buy these again. The pumpkin flavor is minimal, and their texture is that of a typical grocery-store bagel: chewy and doughy and roll-like without any of that loveliness that comes from boiling the bagels first the way good bagel shops do it.
These bagels do, however, contain "pumpkin pie spice bits," which are pleasant to encounter (albeit a desperate attempt to win over pumpkin-pie fans). So that's kind of fun. But otherwise...meh.
Pumpkin Cream Cheese Spread. Now THIS is good stuff right here, if you're into bagels. Get your bagels elsewhere (might I suggest Brooklyn Water Bagel?) and slather this stuff on them liberally! I eagerly await this product's arrival at TJ's every autumn, because it is creamy and pumpkin-y and spicy, and it just makes sense. It's the marriage of pumpkin-pie filling and cream cheese, which is a happy marriage indeed.
Honey-Roasted Pumpkin Ravioli. I really like this stuff. I don't believe it's for everyone (like, for instance, my daughter), but I do recommend it if you're into pumpkin and you're up for a seasonal diversion from traditional ravioli. The filling is mainly ricotta and small chunks of roasted pumpkin, with some additional sweetness and spice crammed in there. I just drizzled melted butter* over it after boiling it for a few minutes, and voila, dinner's main course was ready(...and veggie-hatin' Hunter ate two bites!). It was yummy for lunch the next day, too. I will buy it again.
I've heard from you that the pumpkin-cranberry cracker thingies are delish, so I'll for sure try them next time, as well as the pumpkin macarons another friend suggested. And good old Pumpkin Butter, which I actually have eaten so much of in previous years I had to take a break from it, but I feel ready to dive in again this fall.
Other pumpkin-flavored TJ's suggestions?
*Actually Earth Balance whipped spread, which is the only "butter" my kids will eat.
Wednesday, September 11, 2013
However! As of last week I am officially gainfully unemployed, and while being laid off is no happy experience, to be sure, the various silver linings have included more time with my kids, greater involvement in their school day and extracurriculars, a re-examination of my professional trajectory, and---hooray!---a few extra moments each day to devote to celebrating some of Trader Joe's more fabulous offerings here on this blog.
So then, without further ado, let's turn our attention to TJ's Cold Brew Coffee Concentrate, which I am pleased to report I have so far resisted chugging straight from the bottle, although believe me when I tell you I am tempted EVERY SINGLE MORNING to do so.
This stuff appeared at the Santa Monica Trader Joe's, near my former employer, for the first time this summer, and it has been nothing short of a revelation. I had long daydreamed about making my own iced coffee at home but never quite knew how to go about concocting my own coffee concentrate (and was, apparently, far too lazy to Google it). I remember my Grandma George always kept a jar of homemade coffee concentrate in her fridge, in a repurposed glass jar, but unfortunately I never thought to ask her how she made it, and it's too late now.
Anyway, when I found this over by the bean grinder at the Santa Monica TJ's, I couldn't believe my good luck and didn't hesitate one nanosecond to grab a bottle---even though, by TJ's standards, it's a little pricey at about seven bucks per bottle for only 12 servings.
But oh, my: worth the indulgence! True to the marketing claims on the label, this "cold-brew"
For iced coffee, you simply follow the directions to combine one part concentrate with two parts milk, add some ice, and there you have it. I suppose you could stir in some flavored or simple syrup were you so inclined, but I found the coffee itself so smooth and delicious it needed no sweetening whatsoever.
Finding ourselves now far more tightly food-budgeted, we can't afford to make Cold Brew Coffee Concentrate a permanent part of our grocery repertoire, but we're picking one up once a month or so and polishing off each bottle in just over a week each time.
My question to you, like-minded TJ's fan, is what are some more-creative ways this product could be used in cooking? I'm wondering about adding a splash or two to homemade brownie batter, or using it in a mole sauce or some kind of steak glaze. Yes? No?