Rachael Ray's Blog, page 21
October 24, 2014
Rachael Talks About the Changing Face of Hunger in America
According to Share Our Strength’s No Kid Hungry campaign, 16 million American children – or one in every five – aren’t getting the food they need.
Helping solve hunger and childhood obesity is a cause near and dear to Rachael’s heart, and one of the reasons why she founded her Yum-o! organization.
As a part of the 2014 Food Network New York City Wine and Food Festival (NYCWFF), Rachael had the opportunity to take the stage at a New York Times TimesTalk, along with her friend, celebrity chef, and fellow hunger advocate, Tom Colicchio.
Rachael and Tom were interviewed by New York Times food writer Jeff Gordinier, and the three sat down to talk about the challenges and opportunities in this widespread problem.
For Rachael, one of the first areas to tackle is educating kids and their families about food and cooking by encouraging them to cook.
When Rachael was growing up, this education came directly from the classroom. “When I was in public school, I had to take shop, home ec, there were programs where you could learn how to work in professional kitchens. Everyone knew how to sew, fix a car, and make an egg, you know?” Now, she’s hoping Yum-o! and other resources can help fill this void when it comes to kitchen know-how.
In her experience, once kids get involved, they really get involved. “As soon as you make a connection for a kid as to where the food comes from and empower them that they can be a part of it, part of the story, it becomes a self-esteem thing. They really get excited about it!” she told the crowd.
There are long-term goals, too, especially around getting more nutritious foods into schools and how that can help with raising a healthier generation of young Americans.
“Prevention has somehow become a four-letter-word. We could fix so much if we just shifted [...] some of the dollars of what we provide at the public school level.”
Wanna help? As Rachael puts it, “It takes a lot of voices, and the squeaky wheel gets the oil.” Get in the know by checking out Rachael’s full TimesTalk here, and learn more about Rachael’s 9 Million Meals campaign!
Rachael Talks About the Changing Face of Hunger in America
October 19, 2014
21 Fantastic Fall Recipes
Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier.
This week, we’re featuring healthy homemade versions of some of your restaurant favorites like chimichangas and burgers, along with flexible anytime recipes that are perfect for brunch, lunch or dinner.
And a confession: We’re still in the mood for pumpkin, aren’t you? Check out both a savory pumpkin Sunday supper and a healthy pumpkin bread that’s great for a snack or even a breakfast on-the-go. If you’re cooking at home over the weekend and looking for inspiration, don’t miss our picks for Saturday night which are sure to please a crowd.
Don’t know what to cook? Need help with a recipe? Feel free to ask us in the comments, on Facebook, or on Twitter.
Meatless Monday
Lunch: Make a batch of thick and hearty Kal-iflower Stoup over the weekend and enjoy for lunch all week long.
Dinner: Topped with acacia honey and blue cheese, you can serve Butternut and Apple Galette anytime of day with an easy side salad for a complete meal. Pro tip: Store-bought pie crust is an easy short cut here.
Snack: Seasonal and healthy, Pumpkin Bread (Lactose-Free) is a great snack or breakfast.
Tuesday
Lunch: Egg-Battered Asparagus, Ham and Cheese Sandwiches are delicious for brunch, lunch or dinner. Cook’s note: Rye or pumpernickel bread would be delicious with this sammie, too.
Dinner: Prepare the tasty sauce in Cincinnati Spaghetti up to two days ahead for an easy weeknight meal. Just make the pasta and reheat the sauce when you are ready to serve. Voila – dinner is done!
Snack: Kickstart your afternoon with a Green Machine Avocado Smoothie.
Wednesday
Lunch: Make a healthy version of your favorite Mexican indulgence for a quick weekday lunch you can make in the toaster oven – genius! Smoked Turkey Baked Chimichangas will hit the spot.
Dinner: Just a few flavorful ingredients turn this chicken dinner into something special. Tumeric Chicken with Sumac and Lime really is a winner.
Dessert: Delicious individual Apple Pot Pies will delight everyone at the table.
Thursday
Lunch: Destined to become a family favorite, Potato Soup with the Works – Budget-Friendly Version is your favorite loaded baked potato in a bowl. Bonus – it costs under $10 to make a generous batch. What are you waiting for?
Dinner: Enjoy a main dish salad for a lighter dinner tonight. Chipotle Chicken Tortilla Salad is crunchy, spicy and definitely satisfying.
Snack: Zippy Italian Popcorn is dangerously addictive. You won’t want to share!
Fun Friday
Lunch: Two favorite sammies in one, BLT and Deviled Egg Salad Sandwiches is a perfect combo.
Dinner: Celebrate the weekend with this decadent-tasting Turkey Meatloaf Burger that is actually healthy. Pro tip: Make this burger even healthier and substitute Greek yogurt for the sour cream in the sauce.
Dessert: With just eight ingredients and one bowl, Chocolate Chip Cookie Cake comes together in a snap.
Entertaining Saturday
Brunch: Spicy Chocolate Monkey Bread couldn’t be easier. Kids will have fun assembling this breakfast treat!
Dinner: Short Ribs with Pasta e Pagiolo is a fantastic one-pot meal that’s special enough for weekend entertaining. Cook’s note: The short ribs need to roast for 2 1/2 hours, so plan your time accordingly!
Appetizer: Everyone loves deviled eggs! A unique twist on an old favorite, Caesar-Stuffed Eggs will disappear before your eyes.
Family Sunday
Brunch: Feed a crowd with this Rosemary Potato Frittata.
Dinner: Decadent Pumpkin Gnocchi is a comfort food delight packed with fall flavors.
Dessert: Bake a classic dessert for the family tonight - Coconut Cake or Cupcakes is a throw-back favorite.
Mouthwatering Burgers, Great Music: The Best from NYCWFF
The Food Network New York City Wine and Food Festival (NYCWFF) is one of the largest food festivals in the country – and one of Rachael’s favorite events!
Now in its seventh year, it hosts more than 55,000 attendees. But it doesn’t just host a lot of people – it does a lot of good, too. All of NYCWFF’s net proceeds – more than $7 million to date – benefit the hunger-relief programs of Share Our Strength’s “No Kid Hungry” campaign and Food Bank for New York City.
Rachael made the rounds at this year’s festival, with two amazing events to kick things off: The Blue Moon Burger Bash presented by Pat LaFrieda Meats (which she’s hosted every year!) and a smaller version of her famous Austin-based Feedback music festival.
Here are some of our favorite moments from NYCWFF, and a few behind-the-scenes looks at what Rach was up to!
Photo: Jennifer Giacoppo, RachaelRay.com
According to NYCWFF, since Burger Bash began seven years ago, more than 210 different types of burgers have been presented.
Photo: Jennifer Giacoppo, RachaelRay.com
This year’s 30 contestants created masterpieces ranging from bacon marmalade to creamed spinach bites.
Photo: Jennifer Giacoppo, RachaelRay.com
Rachael and John Cusimano try every burger, visiting the chefs and congratulating them on their creativity.
Photo: Jennifer Giacoppo, RachaelRay.com
The winning Judge’s Choice burger was the “Lamb-Marc” by Chef Marc Murphy, featuring spiced ground lamb meat and mint chimichurri on a Martin’s Famous Potato Roll.
Photo: Jennifer Giacoppo, RachaelRay.com
Rachael loves getting to take time to catch up with her good friends. Recognize these faces from the Food Network?
Photo: Jennifer Giacoppo, RachaelRay.com
Rachael has loved hosting Burger Bash with NYCWFF founder and director Lee Shrager, who also founded the South Beach Wine and Food Festival. Rachael’s hosted 16 Burger Bashes between the two!
Photo: Jennifer Giacoppo, RachaelRay.com
Winning the People’s Choice burger for the fifth time in six years, Josh Capon’s “Bash Burger” knocked the crowd’s socks off. His creation featured caramelized onion and bacon jam, shaved pickles, American cheese and “secret sauce.”
Photo: Jennifer Giacoppo, RachaelRay.com
Next, it was off to Rachael’s Feedback event atop the Bowery Hotel!
Photo: Jennifer Giacoppo, RachaelRay.com
Rachael invited some of her favorite chefs to become mixologists for the night and create creative drinks for the crowd.
Photo: Jennifer Giacoppo, RachaelRay.com
Of course, we loved John’s “Little Har’icanes,” the signature house drink. Make ‘em yourself with Ron Barcelo Rum Blanco 80, Dominican Club Rum Anejo 80, passionfruit syrup and lime juice!
Photo: Jennifer Giacoppo, RachaelRay.com
In a return performance after Feedback in Austin, Har Mar Superstar dazzled the crowd. 
And Feedback favorites The Little Hurricanes had the crowd moving!
Photo: Jennifer Giacoppo, RachaelRay.com
The night wouldn’t have been complete without spectacular treats to pass around. Feedback sponsors FoodyDirect brought in a mouthwatering selection of desserts for us to try. And you can, too! Rachael’s fans get a special discount on their first order!
Photo: Jennifer Giacoppo, RachaelRay.com
…Did we mention the desserts were out of this world? We can’t wait for next year!
Mouthwatering Burgers, Great Music: The Best from NYCWFF
October 18, 2014
MYOTO: Skip the Restaurant & Make Your Fave Dishes
No matter how much you love to cook, going out to eat is something special. You don’t have to do dishes, there’s always something new to try, and everything just feels a bit fancier, even if you’re at a casual place.
But who wants to go out and spend extra, when you can bring the restaurant home?
The first step is to recreate your favorite parts of eating out: Get out your nice plates, or the fancy dinner napkins, or simply sit around the table with your friends or family. Light a candle or put on your favorite band in the background. It doesn’t have to be expensive – even little touches can do a lot to change the atmosphere and make you feel like you’re somewhere new.
Next, choose your favorite cuisine or restaurant dish and make a meal that feels special. Whether you always go out for Thai, or you love the spicy flavors of Indian food, or you’re just in the mood for a delicious cut from the steakhouse, Rachael’s got you covered. Tonight, make your own takeout (MYOTO)!
And the best part? No tipping required!
A Fancy Burger: Knife-and-Fork Open-Faced Burgers Topped with Stuffed Thick-Cut Sliced Tomatoes
This burger kicks it up by requiring a fork and a knife to eat it. Rather than using a typical bun, it’s topped with a stuffed, garlicky tomato and uses crusty bread as a base.
Spicy Thai: Chicken Pepper and Basil Lettuce Cups with Thai BBQ Sauce
Chilis give this chicken a kick while cucumbers cool it down. Make sure you find nice, crispy lettuce for the perfect texture!
Go Greek: Greek Lamb Chops with Roasted Beans and Tomatoes and Skordalia
Go beyond pita and hummus in this upscale dish! Feta and Greek seasonings make these chops simply fantastic.
A Mexican Favorite: Poblano Posole
On a chilly fall day, or if you’re simply feeling a little under the weather, there’s nothing like a spicy soup to warm you up. This posole can be made vegetarian, too!
Indian: Vindaloo for Chicken or Lamb
You won’t believe how fantastic your house smells after making this dish. The warm, rich aroma of Indian spices will transport your kitchen around the world!
The Perfect Pasta Dish: Sicilian Eggplant and Pepper Ragu and Pappardelle
This light and simple dish is so easy to prepare, but because the flavors are bold and bright, it tastes like hours of work. Top with a little freshly grated Parmesan for the perfect touch!
![CMS strip steaks with rm garlic butter side[10]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/hostedimages/1413670428i/11543631.jpg)
Sometimes, steak and potatoes is the perfect meal. This steakhouse-worthy meal gets punches of flavor from garlicky, herb butter you create yourself, along with rich, cheesy potatoes.
Top-Notch Pizza: Benjamin Button Pizza
The trick to making your homemade pizzas shine is to give them amazing toppings. Arugula, toasted walnuts, and roasted tomatoes are just a few of the additions in this perfect pie.
October 13, 2014
21 Easy Fall Meals
Welcome to the Weekly Meal Planner! Whether you work all day and are out of steam when the dinner hour hits, or are fresh out of ideas and in a cooking rut, we are here to make your life easier.
We love fall, don’t you? This week we are featuring recipes with seasonal ingredients like squash, apples and beets to celebrate the season.
Check out our delicious and easy lunch recipes like make-ahead healthy soups and salads that are great for enjoying at home, work or school. And, put your take-out menus away and save some money while you’re at it with this week’s Make Your Own Takeout Meals for pizza and Thai food that couldn’t be easier.
Bonus: It’s always a great time to get the kids cooking in the kitchen. Our recipes for easy snacks, desserts (mint brownies, anyone?) and lunches make it easy. We’ve also included a collection of dip recipes for snacks this week – all delicious with raw veggies, crackers, pitas or on your favorite sandwich.
Don’t know what to cook? Need help with a recipe? Feel free to ask us in the comments, on Facebook, or on Twitter.
Meatless Monday
Lunch: Hearty, but not heavy, Buffalo Corn Chowder is sparked by a bit of hot sauce for a satisfying soup.
Dinner: Enjoy a seasonal vegetarian meal tonight – Butternut Squash and Parsley Penne is super healthy and flavorful. Pro tip: Save some time and grab the precut squash at the market.
Snack: Baba Ganoush and Pita Crisps is a terrific snack or light meal. Pro tip: The dip makes a great spread for wraps or sammies, too.
Tuesday
Lunch: Orange-Saffron Scented Rice Salad with a Hint of Hazelnut is a versatile make-ahead meal that can be served cold, room temp or warm.
Dinner: Prepare Irish Pub Meatloaf up to a day in advance and bake and eat for an easy and satisfying weeknight meal. Pro tip: Leftovers make a tasty sandwich for tomorrow’s lunch.
Snack: Kids and grown-ups alike will love this healthy Quick and Easy Pizza Dip - it makes a great party dish, too!
Wednesday
Lunch: Autumn Apple Salad: Salad of Apple, Endive, Pomegranate, Walnut and Blue Cheese is Autumn on a plate!
Dinner: This delicious Asian dish is faster to prepare than ordering and waiting for take-out! Make your own take out (MYOTO) tonight – “Thai it” Chicken Noodles with Lettuce, Chiles and Basil.
Dessert: It’s always a good time for Chocolate-Covered Pretzels, don’t you think? Added bonus – this is a fun activity to do with kids.
Thursday
Lunch: Try this no-cook Curry Chicken Salad for supper, too. Young cooks can help mix the ingredients together.
Dinner: Chicken Francese is one of rachaelray.com’s most popular recipes, make it and see why for yourself!
Snack: This Ranch-o-Rama recipe features seven different ways to prepare ranch dip – one for every day of the week!
Fun Friday
Lunch: Chicken and Herb Pot Pie Stoup is so delicious you might want to have it for dinner, too.
Dinner: Friday night means pizza night! Put away your local pizzeria menu and make this scrumptious Spinach-Feta Greek Pizza to kick off the weekend.
Dessert: Spice up a store-bought ice cream topping with just the right amount of cinnamon and cayenne and enjoy Spicy Sundaes tonight.
Entertaining Saturday
Brunch: BLT + risotto = one special brunch. Wow your family with Milanese Risotto with Bacon, Leeks and Tomatoes and Eggs any time of day and any time of year.
Dinner: Turn your house into a steak house tonight and treat your friends to Drunken Steaks with Twice-Baked Peppercorn Fries. The secret is in the marinade – you’ll want to use it whenever you prepare steak – trust us!
Appetizer: Great for entertaining, upscale Chicken, Fig and Pancetta Bites come together in minutes but look – and taste – like they took hours.
Family Sunday
Brunch: Hearty Bacon and Egg Brunch Burgers will satisfy even the biggest appetites.
Dinner: Light and lovely, Chicken Pan Pie is perfect for Sunday supper.
Dessert: Aunt Missy’s Mint Brownies are so simple and somehow spectacular – all it takes is your favorite brownie mix and an easy homemade mint frosting. Yum!
October 10, 2014
Oh Pumpkin! 10 Recipes to Devour
Over 1 billion pounds of pumpkins are produced each year in the U.S., according to the U.S. Department of Agriculture. And sometimes, pumpkin-flavored anything tastes so good, I feel like I could eat every, single pound of these delicious gourds all by myself.
Even though that would be physically impossible, eating pumpkin at every meal certainly isn’t because it’s incredibly versatile in cooking.
I’m sure I don’t have to tell you how well pumpkin lends itself to dessert (pie, anyone?), but it also really shines in savory dishes. You can roast it, purée it, sauté it, and even grill it.
So go ahead – get your pumpkin on! Whether it’s breakfast, lunch, dinner or any meal between, you’ll love these recipes from Rachael:
These flavorful pasta pillows are so delicate, light and fluffy, you won’t think twice about seconds. White wine, whipping cream and Parmigiano Reggiano combine with fresh sage to make a sauce that puts this dish over the top.
Rachael’s sister Maria – the baker in the family! – shared this recipe with us. “I use canned pumpkin when I’m short on time,” she says,” but if you’re up to it, the best is fresh. Both versions are included here.”
Penne with Pumpkin and Sausage
Classic fall flavors – pumpkin and thyme - really shine in this simple pasta dish. It makes enough to feed a crowd, and you’d be smart to invite some friends over to share. You also make your own “sausage,” which is a ton of fun!
These corn muffins are just at home with your morning cup of coffee as they are being passed around the dinner table, thanks to their savory flavors. They only need about 20 minutes to bake, too, so they’re easy to whip up on a weeknight.
Chocolate Chip Pumpkin Cookies
There are chocolate chip cookies. And then there are chocolate chip cookies infused with pumpkin pie spice and pumpkin puree. These are those cookies.
Candied pecans top a pumpkin pie spiked with chili powder. Bonus: There’s cheddar cheese in the crust!
Rachael has a number of pumpkin seed recipes, but this smoky combo is a particular favorite. The warm, earthy chili flavor is so good with the satisfying crunch of eating pumpkin seeds (also called “pepitas”).
Pumpkin Soup with Chili Cran-Apple Relish
You’ll love how the crunch of fresh fall apples and the chewy bite of dried cranberries add texture to this spicy, puréed soup. Serve with some crusty bread for an extra-hearty dish.
Bonus: Deviled Pumpkin Eggs
While these deviled eggs don’t actually contain pumpkin, their color and the way you style them totally mimics the look and feel. Score the filing with vertical lines, dust with the spice mixture, and then top with a scallion “stem!”
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