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 | | Home Cooking: Ginger Spice Cookies
Monday, February 07 @ 12:46:44 PST by drew (4913 reads) |  1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice 3 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1 tablespoon ground ginger 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon freshly and finely ground black pepper 1 cup unsalted butter, room temperature cut into pieces 1 cup superfine sugar 2/3 cup molasses, preferably sorghum Icing: 1/4 cup water 3 tablespoons egg white powder 2 cups confectioners' sugar Food coloring, sprinkles, candies, or colored sugars as desired
Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight. Position racks evenly in the oven and preheat to 350 degrees F. Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack. For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes. Cook's Comment: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.
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Home Cooking: Warm Tuna Salad With Rice & Spinach
Tuesday, February 01 @ 13:57:20 PST by drew (5423 reads) | Serves: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Nutrition Score per serving:
- Calories 495
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g Protein 45 grams
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g Fat 3 grams
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% Protein 36%
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% Fat 6%
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g Fiber 1 gram
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g Carbs 72 grams
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% Carbs 58%
Ingredients
- 6-oz. can albacore tuna, water packed, drained
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1/2 cup sliced scallions or onions
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1/2 cup chopped celery
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1/4 cup chopped parsley
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1 Tbsp. lemon pepper seasoning
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11/2 cups cooked rice2 cups spinach, raw, washed
Directions
Break tuna into small pieces. In a nonstick skillet coated with cooking spray, combine tuna, scallions, celery, parsley and lemon pepper. Sauté until warm, about 2-3 minutes. Add rice, toss gently. Add spinach and toss. (Save time with ready-to-eat salad spinach.) Optional: Instead of lemon pepper, season with lemon juice and pepper. Makes one serving.
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