Trader Joe’s Special Feature
I have been burned by TJ’s so many times, I realized the other day. I’m in this constant battle with the grocery chain; on the one hand, I can shop for two or three days’ worth of food and leave like $25 lighter; on the other hand, some items at Trader Joe’s are so wack that I feel angry at Joe for having screwed me like that. I’m looking at you, cioppino. I know the truth about the English Toffee. It fools my boyfriend, but I am unfoolable. How about you, dried mystery fruit? No, you are also a potently, scarringly miserable snack. Trader Joe is the guy you think you could date, because he leaves you feeling satisfied and his music taste is okay even if it relies heavily on 80’s jams, but then one day he tells you a story and you’re like, “That’s a lie, Joe,” and he’s like, “What did you expect? I’m a great guy who tries really hard to do the right thing. Sometimes I’m going to disappoint you,” and you’re like, “Your lie gave me food poisoning, Joe,” and he’s like, “Bottle of wine?” and you forgive him, but then the thirtieth time it happens you’re like, “Joe, that was rib meat,” and he’s like, “Take it or leave it! I’m a popular guy! I got a line around the block in Union Square!” and then you leave, taking your mp3 of “The Promise” by When In Rome, never to return.
After we broke up, my rule was that I would buy everything at Trader Joe’s (a girl’s still gotta eat) EXCEPT paper products (betch plz), sodas, proteins and avocados, but I wouldn’t let myself be wooed by the frozen entree aisle at all, because it reminded me too much of the times I’d been burned. Occasionally I’m down with TJ’s proteins, but I swear that they’re frozen in a way that affects them differently than at schmancy grocery stores. Recently (more below), I got some Empire chicken breasts that were pretty good — they thawed quickly in the fridge, and I was going to dredge them and fry them anyway; their kosher ground beef is good too. And, of course, they do have some really good frozen foods, but I just think they’re unreliable. You also get so sick of them eventually. Even the orange chicken, which is pretty good. You know?
Anyway, let’s cut to the chase: I wanted to do a TJ’s feature because this is a great dinner to make with all-TJ’s ingredients, and it yields great leftovers.
Chicken Piccata With Pasta; Roasted Fall Vegetables
Chicken piccata:
1 package boneless, skinless chicken breasts, thawed if frozen, butterflied or pounded to 1/2 inch thickness (fun)
1 cup of flour
Olive oil (for frying)
1/2 package fusili pasta
1 tbsp capers
Juice of 1 lemon
1/2 cup dry white wine (2-buck chuck will work nicely, drink the rest)
1 large pat of butter
1 tsp fresh chopped parsley
1 minced clove of garlic
Salt and pepper
Wash and pat dry chicken breasts. Set aside. Heat olive oil in large saucepan (enough olive oil to comfortably coat the pan) over medium-high heat. While oil heats, season chicken breasts with salt and pepper; then, in a large, shallow bowl (or on a place) dredge chicken breasts with flour. Add butter to oil, then fry chicken in batches, setting aside when cooked all the way through (4 minutes or so aside, depending on thickness); you can add a little more butter after each batch, if you’re a Super Delicious Decadent Person. While chicken cooks, mix lemon juice, wine, parsley and capers in a bowl. Smash the capers up a bit. Pour off most of the cooking oil, then add garlic to the pan. When garlic turns golden, add lemon juice/wine/capers, and let reduce for a bit, scraping the pan. Bring to a simmer, then pour off half of liquid, leaving the other half in the saucepan; return cooked chicken to the pan and reduce heat to lowest setting.
Cook fusili according to package directions, drain, and place in a serving bowl. Toss with the sauce you poured off. Serve with…
Roasted Fall Vegetables
1 package TJ’s fresh harvest medley (turnips, butternut squash, sweet potatoes)
Optional: 1 package TJ’s baby broccoli, trimmed of excess stems
Olive oil
Coarse salt & pepper
Squeeze of lemon
Dash of nutmeg
Fresh thyme leaves
Preheat oven to 425. Rinse and dry vegetables, then toss in a bowl with remaining ingredients. Roast until they’re turning golden-brown — about 25-40 minutes — stirring them around once halfway through.
