Trader Joe's

Basmati Rice Medley

One of my favorite things to eat is rice and I am always looking for new ways to make it more exciting. Thanks to one of my favorite grocery stores ‘Trader Joes’ I found just what I needed to up my rice game. I found a colorful package of rice which contains a blend of Aged Indian Basmati Rice, Wild rice, Dehydrated garden herbs and vegetables.What I liked about the little package of gold compared to other rice blends is that it does not contain salt , preservatives or ingredients with names I cannot pronounce. If you happen to be at Trader Joe’s I recommend you pick up the Basmati Rice Medley package.
I decided to serve the rice with roast chicken and sweet plantains. Although the rice has some vegetables in it, I added more fresh vegetables from my kitchen for more nutritional value. The end result was delicious and has become a regular on my weekly rotation.

2 cups Basmati rice Medley
4 cups chicken broth
1 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1tsp fresh ginger minced
4 sticks of asparagus sliced
5 button mushrooms sliced
11/2 tsp curry powder
1 tsp cumin
1/4 cup cilantro chopped
1 green onion chopped
salt and pepper to taste


  • In a heavy saucepan combine rice, chicken broth, olive oil and bring to a boil. Reduce heat, cover with tight fitting lid and and simmer for 15 minutes. Once rice is cooked remove from heat and let is cool . I like to make my rice the day before or in the morning so it is not too soft and mushy when I mix it with the vegetables later on.
  • In a large pan or wok heat a little olive oil.  Add garlic,yellow onion and ginger and cook until onions are tender (about 1 min). Add curry powder and cumin to onion mixture and cook for another minute.
  • Add a mushrooms and asparagus and cook for about 3 minutes. Make sure not to overcook asparagus, it should not be soggy but have a crunch to it.
  • Add about a 1 tsp of olive oil to the pan then add rice. Cook rice until it is heated up and combined with the other ingredients.
  • Add cilantro and green onion to rice mixture and remove from heat.
  • Serve with chicken or any seafood of your choice. I served mine with roast chicken , boiled plantains and cherry tomatoes.You can also eat this alone if you are not a meat eater.

Naan Bread Margherita Pizza with Prosciutto

We all have our guilty pleasures in life. Guilty pleasures are things that are not good for you but you just can’t help but love them and usually feel a little guilty after eating them. I have a few guilty pleasures like Reality shows , Chocolate , French fries and Pizza. I have yet to meet somebody who doesn’t love a good slice of pizza. Seriously if you are not a big fan of Pizza I would love to hear from you.
Today I am dedicating this post to Pizza because I made one the other day and it was so good that I had to share it with you. Instead of making the pizza dough from scratch I decided to use Naan bread for the pizza base. Using Naan bread not only saved me time but it was great for portion control, Lord knows how many slices I would have eaten if a whole pizza was in front of me. This is a very simple dish to make and if you don’t know where to get Naan bread, Trader Joe’s carries frozen Naan bread for less that 3 dollars.The only difference between this recipe and most pizza recipes is that I did not put a tomato sauce on the base of the pizza. I don’t like the sogginess that comes from the sauce, but feel free to try it with the sauce as it will still yield good results.

2 pieces Naan bread
8 slices mozzarella cheese
1 large Roma tomato thinly sliced
1 clove garlic finely chopped (2 if you like it garlicky)
6-8 basil leaves roughly chopped
1 strip prosciutto sliced
1 green onion sliced
2 tablespoons grated Parmesan cheese
salt and pepper


  • Preheat oven to 350 degrees F. Meanwhile place Naan bread in a foil lined baking tray brush top of bread with olive oil.
  • Start by placing garlic and onion on the bread and make sure it is spread out all over the bread.Follow with mozzarella cheese, about 4 slices per pizza then tomatoes, basil and prosciutto. Add a little of salt and pepper over tomatoes.
  • sprinkle 1 tablespoon of Parmesan cheese on each pizza.

  • Bake for about 10 minutes or until pizza crust  is a little crispy. I like to put the oven on broil for the last 2 minutes for extra crispiness.
  • Serve with a chicken salad or just the pizza alone. Either way you will be left wondering why you have been spending all that money on take away pizza.


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