Rachael Ray's Blog, page 32

Double Chocolate Zucchini Bread: A Healthier Sweet Treat

Coming up with healthy after-school snacks (that my kids want to eat) can be a challenge in my house. I have had to explain to my kids – repeatedly – that cookies aren’t snacks, but desserts.

I actually had my kids make a list of acceptable (for both parties) after-school snacks that we posted on the fridge. The list includes apples with peanut butter, yogurt, granola bars, popcorn, carrots and hummus, PB&J or turkey sandwiches, and bagels with cream cheese or peanut butter. Now, when they come home from school and inevitably ask “What can I have to eat?” I just tell them to look at the list.

On my quest for healthy after-school snacks, I made this Double Chocolate Zucchini Bread and it has been added to the sanctioned snack list. Even though I usually think of zucchini bread as a summertime baked good, zucchini is, of course, available year round.

This quick bread is incredibly moist and I used a combination of applesauce and vegetable oil to cut down on the fat content. I’ll cut up the loaf and pop individually-wrapped slices in the freezer for easy after-school snacking.

This is an incredibly simple recipe. You shred 2 cups of zucchini (one large or two small ones) and press down with a paper towel to soak up some of the liquid. Whisk together your dry ingredients, add the sugar and wet ingredients, and mix. Next, you add the zucchini and chocolate chips, transfer to a prepared bread pan, and bake for an hour or so. Easy peasy.

This bread is so moist you need to let it cool completely before eating it (a good exercise in self-control!). If you dig in while it’s still hot or even warm, you will think it’s underdone. Once it’s cool, it’s perfect. Happy snacking!

Double Chocolate Zucchini Bread 

Ingredients

2 cups shredded zucchini (about 1 large or 2 small)

1 1/2 cups flour

1/2 cup cocoa

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

3/4 cup brown sugar

2 eggs

1/4 cup canola or vegetable oil

1/2 cup applesauce

1 teaspoon vanilla

3/4 cup chocolate chips

Directions

1. Preheat oven to 350 F. Spray with non-stick cooking spray and flour an 8″ x 4″ x 2 1/2″  loaf pan and set aside.

2. Use a towel or paper towels to slightly press down on the shredded zucchini to eliminate some of the moisture. Set aside.

3. In a large bowl, whisk together the flour, cocoa, baking soda, salt, and cinnamon. Add the brown sugar, eggs, oil, applesauce, and vanilla. Mix to combine. Stir in the zucchini, then fold in the chocolate chips. Transfer the batter to the prepared pan and bake for 60 to 70 minutes or until a toothpick comes out clean.

4. Let the bread cool in the pan for 30 minutes, then transfer to a cooling rack and let cool completely before serving. Don’t skip the cooling process – the bread will appear underdone if you slice and serve while it’s still warm.

Wanna keep baking? Try:

A Simple Chocolate Souffle 

Classic Snickerdoodles

Nutella Banana Bread

8 Reasons Why Breakfast for Dinner is Awesome

One of Rachael’s favorite meals is a BLD (Breakfast, Lunch, or Dinner).

I bet that you’re not far off from this sentiment. Who doesn’t love pancakes at dinner, for goodness sake? And sometimes, doesn’t an omelette in the evening just really hit the spot?

Breakfast for dinner is amazing. This is why:

1. Combining sweet and savory flavors is allowed…no, encouraged!

Try: Black Pepper Reggiano French Toast with Italian Sausage Patties and Warm Honey

2. It gives you a great excuse to eat brown sugar and maple-glazed bacon after 10 a.m.

Try: Brunch Burgers

3. You can take your favorite dinner food and bake it into eggy goodness.

Try: Ratatouille Fritatta 

4. All bread gets replaced by waffles.

Try: Cheddar-Whole Wheat Waffle BLT Sandwiches 

5. Breakfast, dinner, and dessert can become one.

Try: Dark Chocolate Chip Bacon Pancakes 

6. Did we mention you can use waffles for any sandwich you want?!

Try: Monte Cristo Waffle-Wiches

7. Adding eggs to any dish = insta-breakfast!

Try: Milanese Risotto With Bacon, Leeks And Tomatoes And Eggs 

8. It’s just beautiful.

Try: Bacon, Cheddar and Ranch Waffles

[Looking for the pancakes above? Here ya go!]

Listen: Hear the Music of Feedback 2014

Feedback is Rachael Ray and John Cusimano’s signature food and music festival! Be there March 15 at Stubb’s in Austin for an amazing event that’s free and open to the public! And if you can’t make it, don’t miss a beat on RachaelRay.com, Twitter, and Facebook!

Feedback is all about Rachael and John’s two favorite things: Food and music.

With so many bands gracing the Feedback stage, we’re too excited to not take a first listen to some of the songs that we might hear.

In case you missed it, the Feedback line-up includes:

Whether you’ll be hanging out with us in Austin or enjoying Feedback festivities from home, we don’t want you to miss out.

Get a preview now of the music from these amazing artists, along with other music Rachael will be listening to while she’s in Austin, with this fresh playlist:

[Photo courtesy of Brian Lahiere]

What’s for Dinner? Try These 21 Easy Meal Ideas

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. 

Chicken recipes are some of the most popular on rachaelray.com, so this week we’ve included some easy, delicious (and always budget-friendly!) chicken dinners that will work any night of the week. Enjoy!

And if you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter!

Meatless Monday

Lunch: Minestrone with Tomato and Fennel is a comforting soup that’s packed full of veggies. Make a double batch and freeze some for later.

Dinner: A delicious and healthy sauce – Roasted Tomato, Garlic and Red Pepper Sauce with Pici - is an inexpensive meal that works with any pasta you have in your cupboard.

Dessert: Snickerdoodles are an old-fashioned favorite – and the perfect ice cream sandwich cookie!

Tuesday

Lunch: Enjoy A Rachael Goes to Monte Cristo for lunch today – an egg-dipped grilled cheese, turkey and sauerkraut sammie topped with a special sauce. Yum!

Dinner: A BLD dinner is on the menu tonight with Blue Cheese Biscuit Waffles with Buffalo Chicken. If you’re short on time, a rotisserie chicken and biscuit mix make this meal a snap to prepare.

Snack: Kid-Friendly Spicy (Or Not!) Peanut Sauce is the perfect veggie or pretzel dip.

Wednesday

Lunch: “Curb the Carb” Grilled Cheese is an inventive no-bread take on the traditional sammie.

Dinner: Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodles is a versatile dish that can be served hot, cold, or room temperature. The chicken needs to marinate for a few hours or overnight, so be sure to plan ahead.

Snack: Stuffed and Wrapped Figs are a sophisticated snack but only have four ingredients. No cooking required!

Thursday

Lunch: Chicken Caesar-Stuffed Bread Pizzas put your favorite salad in a pizza. Genius!

Dinner: Kids will love take-out at home with this easy to assemble Teriyaki BBQ Beef or Chicken with Broccoli Noodle Bowl.

Snack: Mini Muffin Philly Cheesesteak Bites are a fun snack best enjoyed hot from the oven. Make them ahead and pop in the freezer for easy, anytime  snacking.

Friday

Lunch: Add some leftover chicken or deli turkey to this Radish, Apple and Onion Salad for a satisfying lunch.

Dinner: Turkey Paprikash Burgers on Pretzel Rolls are a fun Friday night dinner. Sub-in the the burger bun of your choice if you’d like, but give pretzel buns a try if you can find them!

Snack: Friday means family movie night! Rent a new flick and enjoy Salt and Vinegar Popcorn – a healthier version of your favorite chip.

Entertaining Saturday

Brunch: Treat your family to a southwestern brunch with a Huevos Rancheros Taco Waffle. Swap-in ground turkey or chicken for the ground beef if you prefer.

Dinner: Chicken with Apple Gravy, Rice Pilaf and Green Beans has a short list of ingredients but is a complete meal big on flavor. The apple gravy makes it extra special.

Cocktail: Italian Sangria is refreshing and festive any time of year. Bonus: You can make it up to two days ahead of time.

Family Sunday

Brunch: Maple and Sausage-Stuffed French Toast Cups are an adorable presentation and fun to eat too!

Dinner: Roasted Garlic Chicken is a always a yummy crowd pleaser. Serve with mashed potatoes and a simple salad on the side, and you’ve got a winning meal.

Dessert: Easy Chocolate Souffle is seriously simple. Wow your family tonight!

Classic Carrot Cake with Creamy Cream Cheese Frosting

I have never liked carrot cake. In my mind, a carrot muffin is one thing, but I would never bother with a non-chocolate piece of cake.

Until I made this carrot cake.

Moist and aromatic with cinnamon and cloves, this carrot cake is as good as it gets. A creamy, not-too-sweet cream cheese frosting is the perfect topper. These would be fabulous cupcakes, as well.

Some carrot cake purists may be upset with the lack of raisins and walnuts in this cake, but I like my cake au naturale. You can feel free to add them if you’d like, I’m sure it would be delicious.

Let’s get to baking, shall we?

Whisk together the dry ingredients and set aside. Beat together sugars, eggs, oil and vanilla for a few minutes until creamy and thick. Add dry ingredients to the wet ingredients. Then, stir in shredded carrots.

Transfer the batter into prepared pans and bake for 30 minutes, or until a toothpick inserted in the cakes comes out clean.

Let the cakes cool in the pans for 15 minutes, then transfer to a cooling rack to cool completely. I like to refrigerate my cooled cakes prior to frosting, because the frosting goes on more smoothly.

Pro tip: For a neater cake, lay down three sheets of wax paper at the edges of the cake platter, and place the bottom cake layer on top of the wax paper when you are ready to frost. After you have frosted the entire cake, gently but firmly pull out the wax papers so the bottom cake edges are neat and clean.

Now back to frosting the cake: Place the bottom cake layer on top of the wax papers. Dollop about a cup or so of frosting on top and evenly frost this layer.

Top with the second layer and press down slightly.

Frost cake completely.

Garnish with candied ginger if desired.

Enjoy!

 Classic Carrot Cake with Creamy Cream Cheese Frosting

Makes one 9-inch layer cake

Ingredients

For the cake:

2 cups flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon kosher salt

2 teaspoons cinnamon

1/2 teaspoon cloves

1 cup sugar

1 cup brown sugar, packed

4 eggs

1 cup vegetable or canola oil

1 teaspoon vanilla

3 cups shredded carrots (about 1 pound of carrots)

For the frosting:

(2) 8-ounce blocks cream cheese, softened

11 tablespoons butter, softened

2 cups confectioners’ sugar

1 tablespoon vanilla

1/4 teaspoon kosher salt

Crystallized ginger for decoration (optional)

Directions

1. Preheat oven to 350 F. Butter two 9-inch round cake pans, line the bottom of each pan with buttered parchment paper, and flour the pans. Set pans aside.

2. Whisk together the dry ingredients (flour through cloves) and set aside. Then, beat the sugars, eggs, oil and vanilla with an electric mixer until creamy (2 to 3 minutes). Add dry ingredients and mix until just blended. Stir in the shredded carrots and transfer batter to prepared pans.

3. Bake cakes for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Let cakes cool in pans for 15 minutes, then remove cakes from pans and transfer to a cooling rack to cool completely.

4. Make the frosting: Beat the cream cheese and butter with an electric mixer until creamy (3 to 4 minutes). Slowly add the sugar until completely absorbed, then add the vanilla and salt. Beat on high for 4 to 5 minutes, until light and creamy. This is a very creamy frosting – if you want want it stiffer, add more sugar until it is the consistency you like.

5. Frost cake completely and decorate with chopped candied ginger if desired.

10 Out-of-the-Box Uses for Paper Lunch Bags

I always seem to have paper lunch bags in my pantry. They’re one of those items I repeatedly buy when I forget I already have some in the cupboard. Some of the camps my kids go to require a lunch in a brown paper bag, my kids sometimes need them for school projects, and I frequently pack up cookies to give to friends and neighbors in paper bags.

So, if you’re like me and have extra paper lunch bags in your cupboard, here are 10 ways to use them up. Some ideas are so handy, you just may add lunch bags to your standing grocery list! (But make sure you don’t have any first!)

Here are 10 out-of-the-box bag ideas you can try:

1. Make popcorn: Forget microwave popcorn – make your own! Put a handful of popcorn (about a 1/4  to 1/2 cup) in a paper bag, fold tightly two times to seal, and place the bag in the microwave standing up with the flat bottom of the bag down. Set your time for 3 minutes, but stand by and stop the microwave when the popping has slowed. Add melted butter, salt, and any other seasonings you like to the popped popcorn, shake it up in the bag, and enjoy!

Photo: Emily Wyckoff

2. Birthday party goody bags: Make goody bags for your child’s next birthday party. Decorate paper bags with stickers, markers, glitter, or whatever you have on-hand. This is a great activity for the birthday boy or girl to help prepare for the party, or it makes a great activity at the event itself for creative kiddos.

3. Baked good gifting: Place homemade cookies, muffins or brownies in a paper bag for your next hostess gift. Staple the  bag shut, poke a hole in the top and tie a bow, or even affix a label if you’d like. If you’re feeling creative, you can decorate the bag with a rubber stamps as well.

4. Mushroom keeper: Mushrooms keep much longer if you store them in a paper bag in the fridge. The mushrooms’ moisture is absorbed so they don’t get slimy.

5. Light the way with luminaries: Line your walkway or decorate any outdoor space for your next party with luminaries. Cut out decorative shapes (like stars and hearts) from the sides of paper bags. Then, pour a few inches of sand in the bottom of each bag, and place a votive candle in the bottom  of each. More is more with luminaries, so make a lot – they are lovely in a large grouping!

6. Roast asparagus: This is a delicious way to cook asparagus. Place a pound of trimmed asparagus in a paper bag along with half of a sliced lemon and salt and pepper. Tightly fold the bag closed, place on a cookie sheet and drizzle a little bit of olive oil on the paper bag. Roast for 20 minutes at 350 F. Carefully open the bag (it will be hot!) and serve.

7. Ripen fruit: Speed up the ripening process for bananas, avocados, tomatoes and peaches by placing fruit in a paper bag on the counter and rolling down the top of the bag to seal. In a day or two, your produce will be perfectly softened.

8. Rehydrate stale bread or rolls: Place bread or rolls in a paper bag, run the bag under a bit of water and place in a low oven. They will get steamed and become moist in 10 minutes or so.

9. Crafts! Set out paper bags, scissors, glue, ribbon, glitter, stickers, googly eyes, pop-poms, etc. and let your kids’ imagination go wild. Some craft ideas include puppets, masks, and planters.

10. Wrap small gifts: Cut a paper bag into a flat piece and wrap small gifts. You can keep the presentation classic and tie with a piece of raffia or let your kids have fun and decorate the “wrapping” paper.

Feeling creative? Try:

10 Handy Uses for Parchment Paper

10 Out-of-the-Box Uses for Aluminum Foil

Slow Cooker Vegetarian Chili

I was a vegetarian for seven years, and in that time, I worked really hard to avoid frozen processed vegetarian meals. I just didn’t feel good about eating that way especially if my whole goal in vegetarianism was to eat healthier and closer to nature.

One of my favorite recipes during my vegetarian years was this Crockpot Veggie Chili. I loved how quickly it came together and that I didn’t have to babysit it. I could prepare it in the morning and have a delicious, healthy, flavorful meal ready for me by the afternoon.

This chili is great all on its own or served over rice. If you want to get even more fancy, you can sprinkle it with some shredded cheddar and a dollop of sour cream or greek yogurt.

Note: My real secret is one, 15-ounce can of fire roasted tomatoes. Do try and use these because the flavor from the tomatoes really gives this chili it’s depth.

Crock Pot Veggie Chili

Serves 6

Ingredients

3 stalks celery, cut into 1/4 inch dice

1 large zucchini, cut into 1/2-inch dice

1 small red onion, finely diced

2 cloves garlic, minced

1 (15 ounce) can cannellini beans, rinsed and drained

1 (15 ounce) can red kidney beans

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cumin

2-3 bay leaves

1 (15 ounce) can fire roasted tomatoes

2 tablespoons tomato paste

2 cups water

Optional garnishes: Sour cream, greek yogurt, shredded cheddar cheese, fresh chives

Instructions

1. Cut up veggies.

2. Place veggies, beans, fire roasted tomatoes, cumin, salt, pepper and tomato paste into the crockpot.

3. Add in water and bay leaves. Stir, cover and set to HIGH. Cook for 4 hours. Remove bay leaves before serving.

4. Serve warm with the toppings of your choice. Enjoy!

Celebrate with Rachael: Feedback 2014 is Here!

Feedback is Rachael Ray and John Cusimano’s signature festival celebrating the two things they love most: music and food! Be there March 15 at Stubb’s in Austin for an amazing event that’s free and open to the public! And if you can’t make it, don’t miss a beat on RachaelRay.com, Twitter, and Facebook!

Do you love great food? Are you a serious music fan? Do you have any plans to head to Texas soon? If so, get ready to join Rachael in Austin, because Feedback is returning March 15!

If you’re new to Feedback, here’s what you need to know to attend in-person or keep up with all the fun online:

1. It’s Rachael and John’s signature, annual festival celebrating the two things they love most: music and food!

2. Feedback takes over Stubb’s BBQ for a day-long event that’s completely free and open to the public.

3. Rachael creates brand-new recipes for each Feedback and serves thousands of people throughout the day.

4. Incredible up-and-coming bands (think: Yelawolf and Allen Stone), as well as some musicians we’re sure you’ve listened to (ever heard of Blondie, CeeLo Green, or the Foxboro Hot Tubs?), will be featured. Check out the full line-up!

5. If you can’t make Feedback this year, we’ll make sure you’re still a part of all the fun. Keep an eye out for updates here on RachaelRay.com, follow @TeamRachael on Twitter, stay tuned on Facebook, and track #RRFeedback to see what everyone’s sharing.

7 Mouthwatering Moments from Burger Bash 2014

What’s better than a giant beach party all about burgers?

Nothing.

Recently, Rachael returned to the South Beach Food and Wine Festival to host her eighth annual Amstel Light Burger Bash presented by Pat LaFrieda Meats. In case you didn’t know, Rach is a bit of a burger fan (she wrote “The Book of Burger,” after all!) and this is one of her favorite events to visit.

At The Bash, thousands of people gather on the beach behind the Ritz-Carlton South Beach hotel to dine on the best burgers from around the country (and some tasty side dishes). This year, 31 of the top minds in burger wizardry came together to throw down for bragging rights.

Here’s a rundown of what happened – and who won!

Get Your Grill On!

Photo courtesy of Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival

Cooks prep burgers to be featured in this year’s Amstel Light Burger Bash. Make one for us!

The People’s Choice

Photo Courtesy of Gustavo Caballero / Getty Images for Food Network SoBe Wine & Food Festival

This award was by the people and for the people. Attendees used voting tokens to weigh-in on their favorites. Michael Symon of B Spot Burgers in Cleveland took home his fourth win in this category. His Fat Doug Burger was topped with coleslaw, pastrami, Castello aged Havarti cheese, and Stadium Mustard. Wow.

Beach Party

Photo courtesy of Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival

Attendees gathered for hours of burger tasting and fun on the beach behind the Ritz-Carlton South Beach Hotel.

“Best of the Bash” Winner

Photo courtesy of Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival

Judges handed out this prize, which not only came with a big check, but the chance for the winning burger to be featured on Red Robin’s menu. Chef Brad Halsten of The Burger Dive in Billings, Mont., showcased his “Blackened Sabbath Burger.” Blackened spice with bacon, a beer-battered onion ring, garlic basil mayo, goat cheese, and arugula with Sriracha put this one on top.

Who Needs Buns?

Photo courtesy of Gustavo Caballero/Getty Images for Food Network SoBe Wine & Food Festival

Rach and Chef Keizo Shimamoto of Ramen Burger hang out at Burger Bash. He’s famous for ditching buns and wrapping his amazing burgers in ramen noodles instead!

 Burger Bash Champion: Shake Shack

Courtesy of Shake Shack via Facebook

This special edition of Shake Shack‘s “Burgermeister” featured an all-natural Angus beef cheeseburger topped with crispy beer-marinated shallots and their special “ShackSauce.”

Did You Say Dessert?

Photo courtesy of Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival

Amazing sides and desserts were also featured at Burger Bash 2014. There were a few sweets to be found as well!

Hungry? Make some of Rach’s latest burgers:

Bacon Burgers with Caramelized Onions and Gorgonzola

Turkey Paprikash Burgers on Pretzel Rolls

Brunch Burgers

Jose’s Chimichurri Burgers

[Top image courtesy of Aaron Davidson/Getty Images for Food Network SoBe Wine & Food Festival]

21 Budget-Friendly Meal Ideas

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 some easy, budget-friendly meals along with some of our favorite healthy dips for weekday after-school or after-work snacks. Enjoy! And if you ever need meal ideas, feel free to ask us in the comments, on Facebook, or on Twitter!

Meatless Monday

Lunch: Sick of winter yet? Bring the essence of spring to your kitchen with this Spring Vegetable Soup that is easy to make any time of year.

Dinner: Meatless Monday has never looked – or tasted – as good as this Spaghetti Squash with Roasted Tomato and Basil. Spaghetti squash is a light and delicious substitution for traditional pasta – a trick you can use with any of your favorite pasta dishes!

Snack: Greek yogurt is the key ingredient to this light yet satisfying Creamy Pesto Dip.

Tuesday

Lunch: Bring out the waffle maker for lunch today and enjoy these easy and tasty Bacon, Cheddar and Ranch Waffles. Everything is better with a fried egg on top!

Dinner: Relax tonight and make a pot of Mean Green Chicken Tortilla Soup in the afternoon (or the day before!) and set it out with your family’s favorite toppings for a fun, low-key meal.

Dessert: With just five ingredients, these Peanut Butter and Jelly Cookies are a snap to make and perfect for packed lunches.

Wednesday

Lunch: A BLT without the bread? Yes, please! You can’t help but love this BLT Salad.

Dinner: Pasta Night! Red and Green Pasta – Bacon and Onion Sauce with Romanesco or Broccoli is an easy 30-minute weeknight meal. The broccoli cooks right with the pasta for easier clean-up, too.

Snack: If you have been looking for a go-to guacamole recipe, your search is over. Rachael’s Guacamole is a classic!

Thursday

Lunch: Make a meal out of this nutritious Lentil Salad. You can add some additional veggies of your choice like chopped carrots and cucumbers for even more fiber. This is a perfect lunch for home, or brown-bagged for work or school.

Dinner: Turn budget-friendly chicken thighs into something special tonight with Red Chicken Marsala.

Snack: Cilantro-Jalapeno Bean Dip is delicious as a dip or sandwich spread.

Friday

Lunch: Spinach Calzone Grilled Cheese is delicious as written or with the bread and/or cheese of your choice.

Dinner: Celebrate the end of the work week with Jose’s Chimichurri Burgers. If you’re not in the mood for meat, ground turkey or chicken would also be delicious.

Dessert: Chocolate-covered graham crackers sandwich coffee ice cream (or your family’s favorite flavor) with these fun Mini Mud Sandwiches.

Entertaining Saturday

Brunch: Travel south of the border for brunch with this Huevos Rancheros Taco Waffle. A packaged cornbread mix makes this meal even easier.

Dinner: Carbonara with Artichokes is a special meal that’s perfect for entertaining. Bacon is a great substitute for pancetta if that’s what you have on-hand.

Cocktail: Enjoy your cocktail after dinner with these grown-up Coffee Sambuca Shakes.

Family Sunday

Brunch: Everything Cream Cheese BLTs on Everything Bagels is a good “any time of day” meal. You’ll definitely want to make the zesty cream cheese spread again and again!

Dinner: Treat your family to an old-fashioned Sunday supper with Chicken and Dumplings (Version 2).

Dessert: Oh My Whoopie Pies will be a hit with kids and adults.