Chewy Gingersnaps

December 18, 2012

Every year my friend B and her mum host a mother-daughter Christmas cookie exchange. My favourite Christmas cookie is shortbread, but my mum has dibs on that recipe so I had to come up with something new.  I wanted something seasonal (somehow chocolate chip cookies just don’t seem Christmasy enough) and immediately thought of the chewy ginger cookies at Starbucks that I loved in law school.  I consulted my mum for a recipe and she sent me a clipping from the local paper that seemed to be exactly what I was looking for – chewy, gingery yumminess.  These turned out great and have now been my Christmas cookie exchange go to  for the past two years.

Chewy Gingersnaps || A Year in the Kitchen

Chewy Gingersnaps

From the Vancouver Sun
Makes approximately 36 cookies.

4 cups all-purpose flour
1/2 teaspoon fine sea salt (or regular salt will work just fine)
4 teaspoons baking soda
4 teaspoons (heaping) ground ginger
2 1/2 teaspoons cinnamon
1 1/3 cups vegetable oil
2 cups sugar
2 large eggs
1/2 cup baking molasses
additional sugar for rolling the cookies

Preheat oven to 325F. Line cookie sheets with parchment paper (or silpats, which I use and they are fantastic).

In a large bowl, whisk together the flour, baking soda, salt, ginger and cinnamon.

Beat the oil, sugar and eggs until the mixture is smooth and light. Beat in the eggs, one at a time, followed by the molasses, scraping down the sides of the bowl after each addition. Mix in the dry ingredients to make a firm dough. Cover and let the dough rest for 10 minutes.

Spread out additional sugar on a plate. Using lightly floured fingers, roll the dough into 3/4 inch balls then roll each ball in the granulated sugar, coating it evenly. Place on the baking sheets.

Bake until the cookies are puffed, cracked and lightly golden brown, about 12 – 15 minutes. Allow the cookies to cool on the baking sheet for a few minutes then transfer to a cooling rack.

Store the cookies in an airtight container for up to a week. Freeze for longer storage.


Shrimp Fried Rice

December 16, 2012

This recipe is a result of two things: meal planning and farm fresh eggs.  For the past few weeks I have been making an effort to plan and grocery shop for our meals for the week every Sunday.  This is in part an attempt to make good use of food we already have on hand (and save some $$).  This week we had a carton of lovely farm fresh eggs courtesy of my mum who pick them up from a farm near her home in Maple Ridge.

The trick to this recipe is to make the rice a day or to before. Once that is done, the recipe comes together very quickly.   As you can tell from the below photo, I like to top the  bowl with a generous helping of sriracha!

Shrimp Fried Rice || A Year in the Kitchen

Shrimp Fried Rice
Serves 3-4

3 cloves garlic, minced
1 large carrot, julliened
1 cup frozen peas
4 cups leftover rice
1 cup frozen shrimp (thawed)
1 tbs minced ginger
1 tsp sesame oil
1/4 cup soy sauce
3 eggs
4 green onions finely chopped
sriracha

In a nonstick skillet, cook garlic, carrot and peas for 2 minutes until just starting to brown.

Add rice, shrimp, ginger, sesame oil and soy sauce. Stir until rice is warmed through, about 3 to 5 minutes.

Make a well in middle of skillet and add eggs. Cook, stirring, until they are lightly scrambled but not too dry. Add green onion. Stir everything together. Add sriracha to taste.