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Ina Garten Inspires SugarRoti

Jan 20, 2022

A true woman warrior, Ina Garten paved her own way when she realized there was more to life than government work. Self-taught, she began to dabble in cooking and entertaining in an effort to occupy her time. She also flipped homes for profit in Washington DC which gave her the means to launch the Barefoot Contessa Specialty Food Store and as we all know...the rest is history. 

The Food Network is my haven when I need time to de-stress. I head straight for my favorite chef, Ina Garten, a.k.a The Barefoot Contessa! Her story and her cooking is a source of inspiration. She is always modernizing recipes and revisiting flavors to create something special.

I recreated 4 Ina Garten recipes using SugarRoti spices. Spicy Pimento Cheese Spread using Vegetable Nu Spice, Split Pea Soup with Crispy Kielbasa using Lentil Nu Spice and Lamb Stew with Spring Vegetables using Lamb Nu Spice and for dessert, Fresh Raspberry Mini Corn Muffins, using Gold Nu Spice.  

Our pre-measured spice blends made cooking these dishes so easy, and they are all absolutely delicious! See the full recipes below.
Thank you Ina Garten for inspiring me to try something Nu! - Bina

"Food is not about impressing people. It's about making them feel comfortable." -- Ina Garten 

Recipes:

Spicy Pimento Cheese Spread using Vegetable Nu Spice – 7 ingredients/ 3 steps / 15 minutes

Ingredients

Directions

  • 1 tablespoon of oil
  • 1 SugarRoti Vegetable Nu Spice package
  • ½ cup chopped scallions (white and green; 3-4 scallions)
  • ½ cup chopped roasted red peppers, drained 
  • 8 oz cream cheese, room temperature
  • ¾ cup mayonnaise
  • 4 cups grated sharp white Cheddar

Optional – serrano pepper, finely chopped

  1. Heat oil in a saucepan over medium heat.  Add SugarRoti Vegetable Nu Spice package, serrano pepper and sauté (2 min). 
  2. Remove from heat, add scallions, red peppers and combine.  Then cool the mixture (10 min).
  3. In a large bowl, combine cream cheese, mayonnaise, sautéed mixture and Cheddar (2 min).

Serve with crackers, corn chips, and/or crudités.

 

Split Pea Soup with Crispy Kielbasa with Lentil Nu Spice – 8 ingredients/ 4 steps / 65 minutes

Ingredients

Directions

  • 1 SugarRoti Lentil Nu Spice package
  • 4 tablespoon of oil or ghee (clarified butter)
  • 2 cups chopped leeks
  • 1 large yellow onion, chopped
  • 2 cups (1/2- inch) diced, carrots
  • 1 lb dry green split peas
  • 6 cups chicken stock
  • 1 smoked ham hock
  • 12 oz smoked kielbasa, halved lengthwise and sliced diagonally

Optional – 

  • serrano pepper, finely chopped
  • ¼ cup parsley, chopped
  1. Heat 3 tablespoons of oil in a large saucepan over medium heat.  Add SugarRoti Lentil Nu Spice package and sauté (2 min). 
  2. Add leeks, onion, carrots and serrano pepper and saute, occasionally stirring until starting to brown (8 min).
  3. Stir in peas, chicken stock, ham hock and bring to boil. Lower heat and simmer partially covered.  Stir frequently, scraping the bottom (45  min). 
  4. Discard ham hock and puree partially using immersion blender. (2 min).
  5. Heat remaining oil over medium heat in a pan sauté kielbasa (5 min).

Serve the soup hot with kielbasa and parsley sprinkled on top.

 

Lamb Stew with Spring Vegetables – 12 ingredients/ 4 steps / 4-6 hours in the crock pot

Ingredients

Directions

  • ¼ lb applewood smoked bacon, diced
  • 3 lbs boneless lamb shoulder, 1-inch diced
  • 2 tablespoons olive oil or ghee (clarified butter)
  • ¼ cup all-purpose flour
  • 1 SugarRoti Lamb Nu Spice package
  • 4 cups beef stock
  • 1 cup full-bodied red wine
  • 1 cup diced canned tomatoes
  • 1 lb carrots, peeled and cut into 2 inches thick diagonally
  • 12 oz small Yukon Gold potatoes, 1-inch diced
  • 8 oz pearl onions, peeled
  • 1 10 oz peas (defrosted)

Optional – 

  • serrano pepper, finely chopped
  • ¼ cup cilantro
  1. Over medium heat, in a pan, cook
  2. bacon and reserve.  Brown lamb on all sides (5 min).
  3. Mix olive oil and flour together, set aside (1 min).
  4. In a crock pot – add bacon, lamb, flour mixture, SugarRoti Lamb Nu spice, serrano pepper, beef stock, red wine, canned tomatoes, carrots, potatoes, onions and cook over high heat (4-6 hours).
  5. Add peas, mix, garnish with cilantro

 

Fresh Raspberry Mini Corn Muffins with Gold Nu Spice – 9 ingredients/ 4 steps / 50 minutes

Ingredients

Directions

  • 1 SugarRoti Gold Milk Nu Spice package
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup fine cornmeal
  • 2 tablespoons baking powder
  • 2 cups whole milk
  • 2 large eggs
  • ½ lb (2 sticks) butter, melted
  • 12 oz firm fresh raspberries

Optional – serrano pepper, finely chopped

  1. Preheat the oven to 375 degrees F. Generously spray two mini muffin pans with baking spray and set aside (2 min).
  2. In a large bowl, whisk flour, sugar, cornmeal, baking powder and serrano pepper.  In a separate bowl, whisk together milk, eggs and butter.  Make a well in the middle of dry ingredients, pour the wet ingredients into the well and stir and combine.  Set batter aside for 15 min (20 min).
  3. When the batter is rested, fold the raspberries into the batter. Using a small ice cream scoop, fill each muffin cup (5 min).
  4. Bake until the muffins spring back when gently touched (20 min).

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