Real Talk December 30, 2019 / Comments

Jennifer Garner’s Best Cooking Videos!

Jennifer Garner’s Best Cooking Videos!

Is there anything Jennifer Garner can’t do?

Aside from being a Golden Globe-winning actress, the 47-year-old is an insanely talented cook who hosts her own “#PretendCookingShow” on Instagram.

From cashew spread to chicken chili, this leading lady is talented on-screen and in the kitchen!

See her best cooking videos (below):

Raspberry Preserves

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A poem: It is easy to make and heaven to serve, summertime tastes like a berry preserve. Kids home from camp with bellies to feed, a wee bit of time is all that you need. Well, plus raspberries.♥️ And sugar helps, too. 😂 Annnnnnd this easy recipe from @zoenathanloeb.🥇 . #HuckleberryCookbook Raspberry Preserves Ingredients: 5 cups fresh raspberries (or you can add blueberries, too! 🙋🏻‍♀️) 1/2 tsp kosher salt 3/4 cup sugar (adjust to taste 😊) 2/3 cup water . 1. Combine everything in a medium stainless-steel pot. Cover and simmer over medium-low heat until the berries fall apart, about 10 minutes. 2. Uncover and cook down until thickened, stirring frequently to avoid burning, about 25 minutes. (if you have framboise splash a little in for depth of flavor— hi, @inagarten! ♥️) If you do burn it, sadly, there is no saving it. 😧 3. Refrigerate until needed. 4. Yum. ♥️

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Why buy jam when you can make it from scratch! In this video, Jennifer proves how simple it is to make your own preserves. Spread it on toast and you’re good to go!

Spicy, Garlicky Cashew Spread

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This dip, by Melissa Clark (@clarkbar) of @nytcooking, is a little something I’ve used to make a blah meal ooh la la for years. The more you make it the more you’ll discover your tastes. For example, I tasted like garlic for six days after this batch—😬—I ate it all anyway. #dragonbreath🐉🔥🙊 #sodeliciousonanything #pretendcookingshow The full episode is on IGTV 🤗 . Melissa Clark’s Spicy, Garlicky Cashew Spread Ingredients: 1 cup roasted, salted cashews 2 tbsp chopped cilantro, with some stems ¼ cup canola or safflower oil 4 garlic cloves, roughly chopped 2 tablespoons soy sauce 2 teaspoons brown sugar 1 to 2 jalapeño peppers, sliced (discard seeds or not, to taste) Juice of 1 lime (I like more🤷🏻‍♀️❤️!) Kosher salt and freshly ground black pepper . Directions: 1. In a blender or food processor, combine cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño(s), lime juice (and 2 tablespoons of water that I forgot!). 2. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper, if desired. 3. Use it on beef, chicken, shrimp, veggies, as a chip dip— anything. 4. Yum.

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While using a recipe from NYT Cooking’s Melissa Clark, Jennifer whips up a delicious dip that will satisfy all your taste buds.

Oh-So-Good Oatmeal

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@inagarten says the trick to learning how to cook is finding something you eat and making it over and over again— maybe this time try half water/half almond milk? Or instead of brown sugar drizzle some maple syrup? That’s how you gain a little confidence. 😁💪🏼 And that’s me and my favorite winter oatmeal. 🤗 #PretendCookingShow . @tasteofhome Oh-So-Good Oatmeal Ingredients: 3 cups water 2 medium tart apples, chopped 1 1/2 cups old-fashioned oats Dash salt 1/4 cup packed brown sugar (I use 2 tbsp) 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1/4 cup chopped almonds Maple syrup and/or milk of your choice, optional . Directions: 1. In a large saucepan over medium heat, bring water to a boil. Add the apples, oats and salt; cook and stir for 5 minutes. 2. Remove from heat; stir in the brown sugar, cinnamon and vanilla. Cover and let stand for 2 minutes. Sprinkle each serving with almonds. Serve with maple syrup and/or milk if desired. 3. Yum.

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Say goodbye to boring oatmeal! In this recipe from Taste of Home, Garner jazzes up her oats with apples, almonds, and a variety of yummy spices.

Chicken Chili

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Super Bowl 🚨! If you’re looking to feed a crowd, to make it hearty (AND sneakily keep it healthy 👵🏼) may I humbly recommend ♥️Birthday Girl♥️ @inagarten’s CHICKEN CHILI from #BarefootParties. For an easy vegan version—add a drained can of black beans instead of chicken at the end—yum! The final delicious product is on IGTV. #PretendCookingShow #superbowlsnack #happybirthdayina! . #InaGarten’s Chicken Chili Ingredients: 8 cups chopped yellow onions (6 onions) 1/4 cup good olive oil, plus extra for chicken 1/4 cup minced garlic (8 cloves) 4 red bell peppers, cored seeded and large diced 4 yellow peppers, same 2 tsp chili powder 2 tsp ground cumin 1/2 teaspoon dried red pepper flakes 1/2 teaspoon cayenne pepper 4 tsp kosher salt, plus more for chicken 4 28oz cans whole peeled plum tomatoes in puree, undrained 1/2 cup minced fresh basil leaves 8 split chicken breasts, bone in skin on Freshly ground black pepper For serving: chopped onions, corn chips, grated cheddar, sour cream . Directions: 1. Preheat oven to 350 degrees. 2. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. 3. Roast the chicken for 35-40 mins, until just cooked. Let cool slightly. While simultaneously… 4. Cook the onions in the oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. 5. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. 6. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6-8 times). Add to the pot with the basil. (I forgot this 🤦🏻‍♀️) 7. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. 8. Separate the chicken meat from the bones and skin and cut into 3/4inch chunks. 9. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with toppings, or refrigerate and reheat gently before serving. 10. Yum.

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Touchdown! Using a recipe from BFF/”Barefoot Contessa” star Ina Garten, Jennifer prepares a HUGE pot of chicken chili perfect for a Super Bowl party.

Popcorn

A movie star sure knows a thing or two about popcorn! In this clip, Jennifer pops her own kernels in the comfort of her own kitchen.

Exie Mae Garner’s Sweet Potato Pudding

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Happy Thanksgiving! #PretendCookingShow was invited to share a family recipe with the one and only #BarefootContessa—easy as pie—Exie Mae’s Sweet Potato Pudding. . Now my darling @inagarten has been kind enough to share Grandma’s pudding on her special Thanksgiving episode! In case you missed it last night on @foodnetwork— the full episode is on IGTV. 🤗🦃 . There are tons of ways to make this less rich—but is this really the week to go crazy? . Thank you, Ina, for having me. And thank you, Grandma ♥️😇, for a recipe that tastes like you made it and is everything cozy and delicious about Thanksgiving. . Exie Mae Garner’s Sweet Potato Pudding Ingredients: 4 medium red sweet potatoes 3 cups milk 2 ½ cups sugar 3 tbsp oleo or butter Nutmeg Allspice Cinnamon 3 eggs, beaten 1 bag of miniature marshmallows . Directions: 1.) Peel and quarter sweet potatoes. 2.) Boil until tender and drain, then mash/beat with a beater. 3.) Add milk, sugar, butter, and spices to suit taste. 4.) Beat 3 eggs and add them in. 5.) Tip the pudding into a buttered 9x13 baking dish. 6.) Cook at 350 for about an hour, until nearly done. 7.) Turn the oven to broil. Spread marshmallows on top and put back in for about 2 minutes until browned. 8.) Yum.

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Grandma knows best! To celebrate Thanksgiving, Jennifer makes Exie Mae Garner’s famous sweet potato pudding.

Tomatillo Salsa

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Happy Halloween! 🎃 . Tomatillo Salsa 1 almost full gallon size bag of tomatillos (from my garden🤗). 3 cloves of garlic, trimmed but not peeled 2 whole jalapeños (or more if you want more spice) 2 or 3 limes Salt Olive oil 1 or 2 ripe avocados . 1. Preheat oven to 325F and line a baking sheet with tin foil. 2. Remove husks from tomatillos. Rinse and dry. Place on baking sheet. 3. Drizzle and coat with olive oil. 4. Add whole jalapeños and garlic to baking sheet. 5. Bake for about 30 minutes. You want the tomatillos softened, but not bursting. Jalapeños and garlic should be soft, as well. 6. Pull stems off jalapeños. Squeeze garlic from its shell. 7. Transfer everything to blender. Squeeze in lime juice and add a little salt. 8. Blend until smooth (leave the lid off a bit and cover with a towel to let the steam escape). 9. Transfer to bowl and let cool. 10. Refrigerate. 11. Add more salt to taste. Add diced avocado. 12. Cast a spell. Yum.

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Dinner and a show! While preparing tomatillo salsa, Jennifer dressed up as Maleficent from “Sleeping Beauty” because… why not?

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