Ina Garten’s Weekly Meal Plan Is Envy Inducing

category:

By Cooking Panda

I want to be Ina Garten.

While I seem to always be able to find time to peruse Pinterest, flagging delicious-looking recipes at my leisure, somehow I never seem to be able to actually get into the kitchen and whip up a wholesome meal for myself.

For the last week, for example, I’ve pretty much been subsisting on frozen vegetables and peanut butter and Ritz crackers — I’d argue with you that it’s delicious, but I’m not winning any health awards, here.

Enter Ina Garten, chef extraordinaire, who recently shared her week of groceries and meals with Bon Appetit, and girlfriend is giving me major food inspo.

Seriously — she eats like a queen.

On Thursday, she chowed down on a quart of Shrimp and Swordfish Curry with white Basmati rice from local shop Loaves & Fishes, which already sounds more hearty than anything that’s passed my lips in the past week. Then, she picked up some lemon sorbet and shortbread cookies, because she’s Ina Garten, and can do whatever the hell she wants.

Friday saw Ina casually cooking some skillet lemon chicken and roasted broccolini, as well as a dank sounding vanilla rum panna cotta. Honestly, any dessert that features an alcoholic component is a home-run to me. Because she’s a veritable boss, she followed that all up with some whiskey sours.

Alternatives to this day include roasted butternut squash with butter and brown sugar, asparagus with Parmesan, sweet potatoes, or broccoli with garlic and pine nuts. 

Am I the only one who is realizing I need to eat a wider variety of different foods? I want all of these flavors in my mouth, like, yesterday.

On Sunday, Ina “followed her nose,” which apparently pointed her in the direction of soup, Grey Goose vodka, vanilla ice cream and granola for dessert. I’m down for whatever Ina’s sniffing.

What does your typical weekday meal plan look like? Are you inspired to try out any of Ina Garten’s suggestions after reading this list? You can discover more of them if you buy her new book, “Cooking for Jeffrey.”

Source: Bon Appetit / Photo Credit: Pexels

Tags: cooking, cooking for jeffrey, food inspo, grocery list, Ina Garten
related articles

Ina Garten’s Perfect Thanksgiving Dinner

category:

By Cooking Panda

We all have our turkey questions when November rolls around. Some people stuff the bird before roasting, while others run straight to the deep-fryer. But how does a professional do Thanksgiving?

Ina Garten has answers to all of the normal every-year type questions that are bound to come up so that we can throw the best turkey-day feast imaginable. Garten answered several turkey-day questions for The Huffington Post, covering everything from turkey prep to the cranberry sauce.

Want quick answers without sitting through the seven-minute video? Well, here are some highlights.

If you’re wondering whether you should have a fresh or frozen turkey, Garten says fresh is always better.

Wondering if you should brine the turkey? She says that brining is great, but a dry brine is much better since you don’t have to deal with a watery mess and lack of fridge space.

If you’re not sure whether to roast or deep-fry your turkey, Garten recommends roasting, although her reasoning is that deep-frying scares her. She didn’t say if it was for health reasons or because the process is slightly dangerous. Avoid both scenarios by roasting, anyway.

As far as the giblets are concerned, Garten prefers to toss them. But if you like them, you like them.

Wondering if you should use the plastic pop-up thermometer? Garten says that once that thermometer has popped, the turkey is already overcooked, so best to avoid using it altogether.

Carve your turkey ahead of time if you want to follow Garten’s example. She says it’s best not to get your party clothes dirty!

Serve your gravy both with the turkey and at the table. In her opinion, you can never have too much gravy at Thanksgiving.

As for the stuffing, Garten feels it’s best to cook it outside the turkey, all on its own. That way, you don’t have to overcook the turkey to get the stuffing just right.

Now that we’ve covered the turkey, check out the video to catch the side-dish advice from this cooking expert.

Source: The Huffington Post / Photo Credit: Omaha Steaks/Instagram

Tags: Ina Garten, Roasting Turkey, thanksgiving, turkey
related articles

Ina Garten’s Secrets To A Perfect Cheese Plate (Video)

category:

By Cooking Panda

Ina Garten, best-selling cookbook author, joined Seth Meyers on Late Night to create a cheese plate for the studio audience (video below).

As all good things, the preparation of a cheese plate begins with a nice refreshing cocktail. This particular cocktail was straight from her new cookbook, and is called the aperol spritz. It consists of two-thirds prosecco, a “splash” of aperol — which is equal to a couple of tablespoons — and a splash of Pellegrino, or some other brand of bubbly water. As they say in the video, they weren’t actually allowed to mention the brand. Whoops! And finally, a couple of orange slices for a tasty wine-inspired cocktail.

As Delish reports, Ina Garten is promoting her new cookbook, Cooking for Jeffrey, based on recipes she cooks for her lucky husband. This is where the cheese plate preparation comes from. The first step is to make spiced pecans. In a bowl, she has Meyers whisk the egg white of one egg, while she adds brown sugar, cinnamon, cloves, ginger, salt and pepper, and even a little chili powder to give them some heat!

After tossing the pecans around in this mixture, they are to be spread onto a baking dish and baked until ready to eat. Next, Garten and Meyers arranged fig leaves (but Garten did mention lemon or hydrangea leaves could be used instead) on a platter. Grapes are placed in the middle, along with an assortment of cheese around the circular platter. She uses brie, blue cheese, truffle pecorino and brillat savarin varieties.

To top off the platter, Garten and Meyers placed fresh figs in between the cheeses, along with apricots, Garten’s homemade fig jam and, of course, crackers. I’m not sure where the spiced pecans fit in here, but I bet they are great all on their own.

Finally, Meyers concludes that Garten’s recurring theme is that her recipes aren’t overly fancy or complicated. “I hate fancy food,” Garten answers, then joking that foams remind her of spit. Yuck.

Check out the rest of what’s in the video by watching it here!

Sources: Eater, Late Night with Seth Meyers/YouTube / Photo credit: Late Night with Seth Meyers/YouTube

Tags: appetizers, cheese, Cheese Plate, Ina Garten, seth meyers
related articles