Tag: Ina Garten

Ginger-Molasses Cookies

by Pam on December 12, 2013

I saw this recipe on Ina Garten’s site^[1] and wanted to make them for my kids’ school lunches this week. I wasn’t sure if they would like the crystallized ginger so I had them try it first. My daughter said it was spicy. My son said it was weird and NOT in a good way. After hearing their opinions I decided to only add 2 tbsp of the crystallized ginger instead of the 1 1/4 cups that the recipe called for. I am glad I did because my kids loved these cookies and have been happily gobbling them up.

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans.

Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

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Ginger-Molasses Cookies

Yield: 16 cookies

Prep Time: 10 min.

Cook Time: 13 min.

Total Time: 23 min.

Ingredients:

2 1/4 cups flour
1 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp kosher salt
1 cup brown sugar
1/4 cup vegetable oil
1/3 cup molasses
1 jumbo egg
2 tbsp crystallized ginger, chopped
White sugar, for rolling the cookies in

Directions:

Preheat the oven to 350 degrees. Line a baking tray with a silpat mat.

In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt until mixed thoroughly. In another bowl, beat the brown sugar, oil, and molasses on medium speed with a mixer until creamy. Turn the mixer to low speed, add the egg, and beat for 1 minute, making sure to scrape the side of the bowl. Add the flour mixture to the egg mixture until just combined. Add the crystallized ginger and mix.

Scoop the dough with a spoons. then with your hands, roll each cookie into a 1¾-inch ball then roll each cookie in the bowl of granulated sugar and place them on the sheet pans. Bake for 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for a minute or two, then transfer to wire racks to cool completely. Serve with a glass of milk to dip them into (if desired). Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

References

^{^} Ina Garten’s site (www.barefootcontessa.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Roasted Shrimp Cocktail

by Pam on November 3, 2013

I wanted something quick and easy to serve for dinner. I found some frozen shrimp and decided to finally try Ina Garten’s^[1] roasted shrimp cocktail. I simply seasoned the shrimp with a drizzle of olive oil then some sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for less than 10 minutes and served them with a sauce made from a combination of ketchup and wasabi horseradish that my sister Dana got me hooked on a few years ago. The shrimp were tender, delicious, and so tasty dipped in the sauce! This dish was a HUGE hit with the whole family and I will be making it again soon.

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.

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Roasted Shrimp Cocktail

Yield: 4

Total Time: 10 min.

Ingredients:

Roasted Shrimp:

1 lb of frozen shrimp, thawed
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Ketchup and Wasabi Sauce:

1/4 cup of Ketchup
Wasabi Horseradish, to taste (I used 2-3 tsp)

Directions:

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Combine the ketchup and wasabi horseradish in a small dish then stir until well combined. Set aside.

Peel and devein shrimp making sure to leave the tails on. Drizzle the shrimp with the olive oil then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste.

Place into the oven and roast for 8-10 minutes or until cooked through. Place onto a serving tray and serve with the prepared sauce. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Ina Garten

References

^{^} Ina Garten’s (www.foodnetwork.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemony Spinach with Feta and Pine Nuts

by Pam on October 9, 2013

I am love checking out cookbooks from the library because I really enjoy reading cookbooks and getting inspiration from them. I recently brought home Ina Garten’s Barefoot Contessa Foolproof and I loved it! I have so many recipes bookmarked to make. I started with this spinach recipe that looked super simple and really flavorful… I was right. I liked the combination of the onions and spinach with the lemon, pine nuts, and the salty feta. My husband and I LOVED this spinach while my daughter thought it was pretty good. My son, on the other hand, wasn’t very impressed and grumbled a bit while eating it. Can’t win them all.

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoons of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

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Lemony Spinach with Feta and Pine Nuts

Yield: 4

Cook Time: 15 min.

Ingredients:

1 tbsp olive oil
1/2 sweet yellow onion, diced
1 small lemon (zest and 1 tbsp juice – more juice if desired)
1 (6 oz) bag baby spinach
Sea salt and freshly cracked pepper, to taste
1 tbsp toasted pine nuts
1-2 tbsp feta cheese

Directions:

Heat the olive oil in a large sauté pan over medium heat. Add the onion, and cook for 8-10 minutes, stirring often, until the onion is tender and golden brown. Meanwhile, zest the lemon and set aside. Squeeze 1 tablespoon of lemon juice into the pan then add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.

Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Add the pine nuts, feta, and lemon zest. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten – Barefoot Contessa Foolproof

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/lemony-spinach-with-feta-and-pine-nuts html