September Food PenPal Reveal: My Trader Joe's Care Package

This is only my 3rd Foodie Penpal posting but I already feel like I'm a part of an exclusive club.  I guess, in a way, it is an "exclusive" club, but any foodie can join. No blog required, you can just be a reader and join in on the fun.  To learn more and sign up, check out Lindsay's Foodie Penpal program details and then stay to enjoy her food and exercise tips at The Lean Green Bean. Thanks, Lindsay, for putting this amazing event together for us all to enjoy!!

This month, my package came from Allie who has a fun blog at A Day In a Joyful Life.  Her post on Sunday is looking back at being a kid and she posted a picture of the original Power Rangers; wow, forgot about those guys! My little brother would watch them and I'd watch along pretending I didn't care; but I really did! No shame here.

Allie was so kind as to take into consideration my requests for nothing with a lot of ingredients, no sugar, most oils, or carageenan gum. On top of that, I am now gluten-free adding more things to look out for. I also tend to hold a grudge against anything in a package, with a few exceptions, since packaged usually means too processed for my liking.

From our conversation, I could tell she genuinely cared about getting things I'll enjoy, and she ended up with the perfect package! This was basically a Trade Joe's care package I'll happily accept anytime!  Here's what she sent.....

- Trader Joe's Ruby Red Chai Tea
- Trader Joe's South African Smoke Seasoning Blend Grinder
- Trader Joe's Hot Chipotle Salsa
- Trader Joe's Almond Butter with Roasted Flaxseeds

"Awesome" was the one word I used upon first opening the box, and awesome best describes the items I received. Tea, not sweetened at all, is always a welcome gift for me.  I brew all types of tea throughout the day everyday and love how many varieties there are. Mixing herbal with black or green tea gives me a flavorful boost of caffeine in minutes; I love it! Red (aka Rooibos) tea is my favorite herbal variety, and chai is my favorite flavor blend, so the Ruby Red Chai is a win-win for me!

Perfect for my Meatless Monday meal!!

Another everyday essential in or on my food is some form of salsa (for my salad dressing) and spices galore.  I didn't own any spice mixes and usually just add a little from each bottle I have each time, but the South African Smoke spices made this a lot easier and kicked up my salad with the heat I crave.  Adding to the heat, I topped my salad with both the spices and Chipotle Salsa to make a delicious cold, yet "hot" salad.  The smokiness from the spices and chipotle creates a depth of flavor that would be perfect in baked salmon cakes ....hmmmm.

Last but never least, almond butter with roasted flaxseeds is pretty much good on anything.  I dipped carrots in it, smeared it on my microwave protein cinnamon bread, and mixed it into creamy protein dips.  Oh yeah, and I just ate it with a spoon. Good, no, great....I don't want it to end.

Share? I don't understand that word.....

Thank you, Allie, for the perfect package and being so thoughtful in your choices.  I am making great use of all of these and it even inspired me to go to a Trader Joe's not so close to my home for the first time.  The verdict? I'll be returning very soon!

If you want to see what I got my Foodie Penpal this month, check out Olivia's blog at The Lovely Sisters.

And now it's time for some details about Foodie Penpals.  In case you’re a new reader, here’s a reminder of what the program is all about:

-On the 5th of every month, you will receive your penpal pairing via email. It will be your responsibility to contact your penpal and get their mailing address and any other information you might need like allergies or dietary restrictions.

-You will have until the 15th of the month to put your box of goodies in the mail. On the last day of the month, you will post about the goodies you received from your penpal! 

-The boxes are to be filled with fun foodie things, local food items or even homemade treats! The spending limit is $15. The box must also include something written. This can be anything from a note explaining what’s in the box, to a fun recipe…use your imagination!

-You are responsible for figuring out the best way to ship your items depending on their size and how fragile they are. (Don’t forget about flat rate boxes!)

-Foodie Penpals is open to blog readers as well as bloggers. If you’re a reader and you get paired with a blogger, you are to write a short guest post for your penpal to post on their blog about what you received. If two readers are paired together, neither needs to worry about writing a post for that month. 

-Foodie Penplas is open to US & Canadian residents.  Please note, Canadian Residents will be paired with other Canadians only. We've determined things might get too slow and backed up if we're trying to send foods through customs across the border from US to Canada and vice versa. 

If you’re interested in participating for October, please CLICK HERE to fill out the participation form and read the terms and conditions. 

You must submit your information by October 4th as pairings will be emailed on October 5th!

*If you're from somewhere besides the US, Canada or Europe and want to participate, send me an email and I'll see if we get enough interest this month!

Drew's Salsa Baked Cornbread and Goat “Cheez-its”

Remember my WIAW and Drew’s Salsa Review post the other day? I make sure to live up to my promises and bring to you two tasty recipes packed with whole grain, protein, Drew’s Organic Salsa, and tangy goat cheese.

Do any of these ingredients appeal to you? They should! Okay, my opinion is a little biased, but still. Drew’s makes six different kinds of organic salsa, so there’s at least one that everyone will love. The varieties they offer are Organic Black Bean, Cilantro & Corn Medium Salsa, Organic Thick & Chunky Mild Salsa, Organic Thick & Chunky Medium Salsa, Organic Thick & Chunky Hot Salsa, Organic Double Fire Roasted Medium Salsa, and Organic Chipotle Lime Medium Salsa.


Which one sounds best to you? Having tried them all, there’s not one bad salsa at all, but the Double Fire Roasted salsa sounds and is amazing! I used goat cheese along with the salsa just because we had to finish it off, but cheddar would be great too. Since I’m not the biggest fan of most block cheeses, I would use low fat cottage cheese for a slightly leaner and higher protein product next time.

That being said, goat cheese adds an extra depth of tangy flavor when mixed with the liquid spice from Drew’s. It’s been pretty busy at work (I got promoted…yay!) and home, so I’ll cut today’s post short. Please try one or both of these healthy recipes A.S.A.P. and report back to me with your results.

Criticism, the constructive kind, not just rudeness, is always welcome and helps adjust recipes as needed.


Enjoy, the weekend is fast approaching!

Drew's Salsa Baked Cornbread





by RC Liley








Ingredients




1 Cup Whole Grain Spelt Flour



1/2 Cup Rolled Oats



1/2 Cup Unflavored Protein Powder



1 1/2 Cups Arrowhead Mills Corn Puffs (or use 3/4 whole grain corn meal)



1/2 Cup Milk of choice



1/2 Cup Drew's Organic Salsa



4 oz Goat Cheese



1/4 Cup Chicken Broth



2 Egg whites or 2 Flax/Chia Eggs



1 T each of Cumin and Garlic Powder



1/4 t Cayenne



1 T Baking Powder








Instructions



Preheat oven to 375 degrees farenheit



Add all ingredients to the bowl of your food processor and blend to combine well.



Pour batter into glass baking dish sprayed with non-stick spray



Bake for 45 - 50 min (test for doneness by inserting a fork or knife in the middle; should come out clean)



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Salsa Baked Goat "Cheez-its"





by RC Liley



Prep Time: 15



Cook Time: 20 - 25








Ingredients




1 cup whole grain spelt flour



3/4 cup unflavored protein powder



1/2 cup oat bran



4 tablespoons low-fat cottage cheese



4 ounces creamy goat cheese (chevre); you could use all cottage cheese for a lower fat and easier option



1/4 teaspoon salt



1/2 teaspoon cayenne pepper (optional, but highly recommended)



1/2 tablespoon cumin



1/2 cup Drew’s Salsa; any flavor will work








Instructions



Combine flour, oat bran, cheeses, salt, and cayenne in the work bowl of your food processor.



Pulse until crumbly and then add in salsa a little at a time, until dough comes together. (You may need to add more)



Wrap dough in plastic wrap and quick chill in freezer for 5 – 10 minutes or in fridge overnight.



Preheat oven to 350º. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.



Place dough between floured parchment paper or a silicone mat; it can be sticky. With a floured rolling pin, roll to 1/8-inch thickness.



Using a pizza cutter, cut into 2-inch squares or whatever size you like. Poke holes with a fork or toothpick in each one to help keep them from being to “puffy”. Slide parchment paper or mats onto baking sheets.



Bake for 20 to 25 minutes, until crackers turn a light brown and are crisp. Remove one to let cool and check to see if it’s crispy. If they are not crisp, bake a few minutes longer.



Remove from oven and let cool completely. Store in an airtight container for up to 5 days (they won’t last that long!).



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Spicy Bay Scallops in a Balsamic Reduction Sauce for My Birthday

As I get another year older, time seems to go by just a little faster than before. What’s up with that? This weekend is just a blur and it's hard trying to reflect on what I did. Good thing we have pictures!


On the topic of speed, most of my posts will most likely be shorter due to a busier work week. Don’t you despise it when work gets in the way of your passion? Maybe a lot of you are lucky enough to have work as your passion; in that case, I’m envious.

Oh well, working with good people can really help make your job better. The group I work with makes my job tolerable and fun because they do things like bring me a Portobello Mushroom Cake for my b-day.


For my special birthday meal, I cooked a healthy dish for myself, just as I prefer. Kelley told me she’d cook something, but she knows how crazy picky I am and it’s just best for me to do it myself. No problem!

I slow-simmered scallops, Brussels sprouts, and sliced Portobello mushrooms in a light balsamic reduction broth seasoned with herbs and spices. Basically my favorite foods all in one dish! After taste-testing the delectable union of fish and veggies, I chilled the rest to create a super salad with Zilks salsa as dressing.

Have you heard of Zilks? It’s based in Austin, TX and they make absolutely fabulous hummus, pesto, and salsa. Even better, the ingredients they use are real food that can be found in your kitchen; unlike the Potassium Sorbate, Sodium Benzoate, and other hoop-la added to most brands. They sent me several delicious products to try, and so far my expectations have been exceeded. Stay tuned for a tasty review in the near future!

What a way to celebrate another year of being Here! I made extra so I can add to tonight’s salad. Sorry the pictures didn’t turn out as well as I wanted, but hopefully they still inspire you to try this soon. Otherwise, I’ll feel selfish for being the only one to have had such a splendid (maybe I'm a little biased) dish.


Q: Is your job also your passion? Please share if you care! If it’s not, what “would” be your dream job?

Spicy Bay Scallops in Balsamic Reduction Sauce

by RC Liley

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Ingredients (Serves 2 - 3)

• 1/2 pound bay scallops; fresh or frozen (if frozen, make sure you thaw first)
• 1/2 pound Brussels sprouts
• 1 medium to large Portobello mushroom; sliced and chopped into cubes
• 4 cloves garlic; crushed and chopped
• 1 cup low sodium chicken, fish, or vegetable stock; you might need more to cover veggies half-way
• 3 T balsamic vinegar
• 1 tsp cayenne
• 2 tsp cumin
• 1 T dried cilantro
• 2 tsp dried thyme

Instructions

Heat a non-stick sauté pan with a lid over medium high heat

Add garlic and sweat for 30 seconds

Pour vinegar into pan and scrape any burned garlic from the bottom; let vinegar reduce for 1 minute and pour in the stock

Add Brussels sprouts, herbs, and spices; cover and cook 10 minutes

Add mushroom pieces and cook, uncovered, another 5 minutes

Toss in scallops; cover and cook 5 minutes

Remove from heat and let sit, covered, another minute or two

Enjoy warm or chilled over a giant salad, the sauce makes a great dressing too!

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"Can" the Canned Tomatoes

Want to avoid the risk of heart disease, diabetes, obesity, reproductive problems, multiple cancers, and even brain disorders? Stop using canned foods; especially canned tomatoes!!

Similar to many other home cooks, canned tomatoes were the best option to great quick, healthy, and tasty meals.  Besides the common high sodium content, I felt that canned tomatoes were just as nutritious as the fresh ones.  Enter BPA (aka Bisphenol A), used to line the inside of cans to keep food from coming in contact and reacting with metal. BPA is controversial because it mimics hormone-like properties, and the acidity of tomatoes reacts with this chemical meant to prevent foods reacting to the metal.

There are a number of healthy studies that have found BPA to be problematic, here are several paragraphs from a healthy living blog that sums up the dangers of this chemical.

No question that BPA is best avoided. Scarily, most of us have it in our bodies:

One reason people may be concerned about BPA is because human exposure to BPA is widespread. The 2003-2004 National Health and Nutrition Examination Survey (NHANES III) conducted by the Centers for Disease Control and Prevention (CDC) found detectable levels of BPA in 93% of 2517 urine samples from people six years and older. The CDC NHANES data are considered representative of exposures in the United States. Another reason for concern, especially for parents, may be because some animal studies report effects in fetuses and newborns exposed to BPA.

A new study confirms the elevated risk of heart disease due to BPA exposure:

Researchers have confirmed that the bisphenol A (BPA) — widely used in plastics including baby bottles and other drink containers — increases the risk of cardiovascular disease.

Patients with the highest levels of the endocrine disruptor in their urine carried a 33% increased risk of coronary heart disease, a follow-up analysis of National Health and Nutrition Examination Survey (NHANES) data showed.

Canned tomatoes in the United States contain BPA.

As Prevention.com reported, canned tomatoes made the list of foods that experts don’t eat. Tomatoes are acidic and will react with the metal in the cans if the cans aren’t coated with something. This interior coating contains BPA. Unfortunately, tomatoes also react with the epoxy resin that lines cans.

More of the general population are becoming aware of the harmful effects of BPA and can be found all over the main media outlets.  So, if you want to stop exposing yourself and others to BPA, what do you do?  When taking the time to prepare fresh tomatoes from the produce aisle is not an option, the best options are tomatoes packaged in a Tetra Pak container which is BPA free and recyclable, or tomato products in glass jars like salsa.

For straight up, nothing added tomatoes, Kelley and I only use the Pomi brand since they are packaged in Tetra Paks; other brands like Eden Organics and Bionaturae provide BPA free packaging too.  Since I like things spicy (hence this blog's name) and add things like onions, garlic, and peppers to most dishes, I frequently use salsa in a glass jar since glass does not have BPA lining.  Be cautious of the sodium content in salsa, it is usually pretty high and you should not need to add salt to the dish in this case.  Many brands also add things like corn starch and sugar to their product; make sure to read the ingredients to know what else you are getting!

The main source of BPA entering our bodies is through diet; here are a few ways (found here) to limit your exposure:

•Don’t microwave polycarbonate plastic food containers. Polycarbonate is strong and durable, but over time it may break down from over use at high temperatures.
•Plastic containers have recycle codes on the bottom. Some, but not all, plastics that are marked with recycle codes 3 or 7 may be made with BPA.
•Reduce your use of canned foods.
•When possible, opt for glass, porcelain or stainless steel containers, particularly for hot food or liquids.
•Use baby bottles that are BPA free.

Other manufacturers that do not use BPA include:
 

• Eden Organic (canned goods)
• Ella’s Kitchen (fruit puree packs)
• POM (juices)
• Kettle (nut butters)
• Plum Organics (baby food)
• Happy Baby (baby food)

Whatever you do, please be mindful of not only the food you eat, but what it is packaged in too!  Do you use canned tomatoes often?  Have you already made a change to limit BPA exposure?  If not, do you plan on changing soon? 
 
Please post to comments how you have or will reduce BPA in your food and drink; I'd love to hear new ideas!

What to do with your empty condiment bottles...

Mustard is awesome.  I've posted about it before, and for good reason....it's low calorie, minimal ingredients, and intense flavor can spruce up dull dishes.

If you are a fan of mustard and go through a bottle pretty fast, don't toss it once you are done.  The mustard on the sides and bottom that just won't come out can add flavor to another dish.  Simply fill the empty container with water, broth (chicken, fish, beef, or vegetable) and shake to get everything off the bottom and sides.  Now you have a flavorful liquid to use next time you cook a grain, soup, or anything requiring liquid.

I do this every week and find that it cuts down on having to purchase more chicken stock at the store.  Remember, when using the empty bottles for the liquid in cooking, you don't need to add any or as much salt since most condiments have enough already.

This simple trick can be used for any of your other favorite condiments too; tabasco, salad dressing, ketchup, salsa, etc.  Kelley has a very tasty smoked tomato salad dressing that I fill with water or broth after she is done and use it for cooking one of our meals for the week.  I use salsa for salad dressing and do the same with empty salsa jars too.

Next time you come to the end of a condiment bottle like mustard, add water or chicken broth if you have it, and cook brown rice, quinoa (our favorite), beans, or a combination.  Adding some extra spices is always good too; cumin, turmeric, garlic powder, paprika, cayenne, and black pepper are several spices that pair well with mustard and most other condiments.

Here's an example of what I do:

After Kelley finishes her bottle of Drew's Smoked Tomato salad dressing, I fill it with water and some broth then shake really well.  I put a sauce pan on medium high heat, sweat chopped garlic and onions for a few minutes, then add quinoa to let it get lightly toasted.  After a minute or two, I'll add the filled bottled of salad dressing to the pot.  Oops, not enough liquid!  What else is there?!  Oh, empty salsa works....add water to salsa jar, shake, and pour into sauce pan.  Phew, close call, now there's enough liquid.

I then follow up with tossing a few frozen veggie mixes in the pot, add meat or beans, toss in herbs and spices then bring to a boil.  Once everything is boiling, I lower the heat, cover and let simmer for 15 to 30 minutes.  Once finished (quinoa turns translucent once cooked), I remove from heat, stir, and transfer to our glass Pyrex dishes for a tasty lunch at work.

Look around your fridge and pantry and plan ahead on what to do when that bottle runs out.  What will you make with your leftover bottle?