Rachael Ray's Blog, page 34

Cauliflower 7 Ways

Forget everything you know about cauliflower.

It doesn’t belong in heaps of overly steamed vegetables or as an afterthought on a crudité platter. It’s the veggie of 2014.

Super-versatile and widely available, cauliflower shines as a side or an entrée, and it’s great raw or cooked. But if you’re unsure how much you buy into this whole “cauliflower is awesome” trend, here are 7 different recipes to whet your appetite and get you running to the produce section:

Cauliflower Steaks with Cheesy Cauli-Puree and Hazelnut Gremolata

Carmelized Cauliflower and Onion Soup

Roasted Cauliflower Au Gratin

Too-Tasty-to-be-Good-for-You Cauliflower Mac ‘N Cheese

For Saffron Lovers: Cauliflower with Penne

Coliflor con Anchoas: Roasted Cauliflower, Chiles, Anchovies, Pine Nuts

Meat-Free Buffalo Wings with Ranch Dipper

[Top image via Flickr/Horia Varlan]

21 Meal Ideas for Busy Families

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 feature a number of recipes that can easily be made ahead of time and refrigerated or frozen in individual servings to enjoy for future meals. We’ll also find fast ways to spruce up old favorites and try new flavors. Perfect for busy families!

No matter what you’ve whipped up, as long as you’re sitting around a table and enjoying a meal together, that’s what counts. Have a great week!

Meatless Monday

Lunch: The fried bread on the side puts this Mushroom Soup with Marsala over the top. Use your favorite bakery bread for dipping.

Dinner: Quick Bean and Porcini Ragu is a hearty vegetarian meal for Meatless Monday.

Snack: Swiss Chard Au Gratin French Bread Pizzas are a great snack to nibble on while watching your favorite shows. Not a Swiss chard fan? Spinach is a perfect swap.

Tuesday

Lunch: Quick Chicken Soup with Pasta will cure any mid-winter cold in a delicious way. Pro tip: Be sure to keep the pasta separate from the soup until you’re ready to serve – it will keep the pasta from getting mushy!

Dinner: Brighten up your family’s Tuesday with this Italian classic: Chicken Parmigiana. To save on time, make the sauce the previous weekend (or use a high quality jarred sauce in a pinch).

Snack: Pumpkin isn’t just for the holidays! Chocolate Chip Pumpkin Cookies add a nutritional boost to classic chocolate chip.

Wednesday

Lunch: Perk up your favorite sandwich with these innovative and delish Sandwich Spreads.

Dinner: Chicken Ragu with Fennel is a quick and easy weeknight meal. Ground turkey, or even lean ground beef, are easy substitutes.

Dessert: No one will be able to resist Crazy Addictive Saltine Toffee. We dare you to try.

Thursday

Lunch: Slow Cooker Moroccan Lentil Soup does double-duty as both a soup and a stew served over rice.

Dinner: Breakfast for dinner is always fun. The Ultimate Breakfast for Dinner: Sausage and Spinach Egg Strata can be made the night before for weeknight ease.

Snack: This healthy Avocado Bean Dip screams summer but can be made all year round. Serve with your favorite tortilla chips or pita crisps.

Friday

Lunch: Who doesn’t love grilled cheese? English muffins stand-in for bread with this yummy Inside-Out English Muffin Grilled Cheese.

Dinner: Usher in the weekend with Taco Pockets – taco-inspired burgers wrapped in warm flour tortillas. TGIF!

Dessert: Dress up store-bought pound cake with Pound Cake with Lemon Poppy Sauce.

Entertaining Saturday

Brunch: Quinoa Pancakes are a great way to incorporate quinoa into your diet. You can find the flour in most grocery stores in the natural foods section.

Dinner: Have a a fun and casual interactive dinner with your guests when you serve Cheesesteak Meatballs with Provolone Fondue. Make sure to have a big green salad on the side!

Cocktail: Melba Bellinis brighten up any brunch or cocktail hour.

Family Sunday

Brunch: Introduce your family to something new – savory oatmeal and breakfast meatballs – with Fennel, Rosemary, and Honey Oatmeal with Chicken Sausage Meatballs. Yes, it works!

Dinner: Grandpa’s Braised Beef is a comforting one-pot meal.

Dessert: Individual Pear Tatins sound fancy but are super easy. They have six ingredients and the puff pastry does all the work. Serve warm with vanilla ice cream.

Nutella-Swirled Banana Bread

Doesn’t everyone love a little chocolate for breakfast once in a while?

Chocolate chip pancakes and Chocolate Chip Muffins are favorites in my house – put some fruit and a few slices of turkey bacon on the side and you have a pretty well-rounded start to your day.

We always have Nutella on hand, so I decided to incorporate it into my favorite Chocolate Chip Banana Bread recipe – it is a winner. It’s great on its own, toasted with peanut butter, or (you guessed it!) some more Nutella.

Here’s how to make it:

Whisk together the dry ingredients in a medium-sized bowl. Add mashed bananas, oil, and eggs, and mix well. Note: No mixer required for this recipe – always a bonus!

Next, put approximately half the batter in a separate bowl and combine with 1/2 cup of Nutella or your favorite chocolate hazelnut spread. If your Nutella is a little stiff, pop it in the microwave for 10 seconds or so to soften it up. Mix well.

Alternate dollops of each batter in a greased and floured loaf pan. There is no science to this, you can definitely be messy. Then, use a butter knife to swirl the batters. It looks pretty when you’re finished!

Bake at 350 F for 55 – 70 minutes, depending on your oven. If the bread starts to over-brown, loosely tent some foil on top. Let the loaf cool in the pan for about 20 minutes, then invert on a cooling rack to cool completely.

Enjoy!

Note: This bread freezes well. I like to wrap individual slices in plastic wrap and put them all in a freezer bag for an easy breakfast or snack. It also prevents me from eating the whole loaf in one day, but hey, maybe you won’t have that problem!

Nutella-Swirled Banana Bread

Ingredients

1 1/2 cups sugar

1 cup flour, plus a little more to flour the pan

1 teaspoon baking soda

3/4 teaspoon kosher salt

2 eggs, lightly beaten

1/4 cup vegetable oil

3 ripe bananas, mashed (about 1 cup mashed banana)

1/2 cup Nutella, or your favorite chocolate hazelnut spread

Directions

1. Preheat oven to 350 F. Spray a 8 1/2 inch x 4 1/2 inch loaf pan with non-stick cooking spray, then dust thoroughly with flour. Set aside.

2. Combine sugar, flour, baking soda and salt in a large bowl. Add eggs, oil, and banana, and mix well to combine.

3. Take half of the batter and put in a separate medium-sized bowl. Combine with 1/2 cup Nutella and mix well. If your Nutella is too stiff, soften in the microwave for 10 seconds or until it loosens.

4. Place alternating dollops of the batters in the prepared loaf pan. Use a butter knife to swirl the batters together for a marble effect.

5. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 20 minutes, then invert onto a cooling rack to cool completely.

5 Ways to Spend Less Time Grocery Shopping

Do you find yourself running out to the store multiple times each week to pick up just a few items? Does it seem like you’re investing way too much time buying food?

We can totally help. Here are some of our top strategies to help you make fewer trips to the market, and more time doing, well, whatever else you’d rather be doing!

Let’s cut to the chase and get you back out there:

1. Lists, lists, lists: Create a master list of your family’s staples, and organize it by your grocery store’s layout (aisle by aisle) for faster shopping. Also, post a shopping list each week in a central place (i.e., the refrigerator) so all family members can add to it when they use the last of an item. Bonus: This may cut down on empty cartons of milk left in the fridge. 

2. Plan your meals: Take 20 minutes once each week (Sundays work well) to plan your meals and write down needed ingredients on your weekly shopping list. This will alleviate the weeknight stress of last-minute meal decisions, cut down on panic take-out orders, and of course, extra trips to the market. It also provides an answer to that ubiquitous “What’s for dinner?” question. Need inspiration? Check out our Weekly Meal Plan, where we recommend lunch, brunch, and dinner recipes for every day of the week. You’re welcome!

3. Don’t make it once – make it a double: If you’re making a recipe that’s easily doubled like soups, stews, baked pastas, and casseroles, make two and freeze one so you can enjoy a stress-free homemade meal at a later date. Again, this cuts down on last-minute trips to the store, and means you’ll have another meal ready for a busy night. Some easy recipes to double are Baked Ziti, Mild Green Beef Chili, and Brown Macaroni with Four Cheeses and Cauliflower.

4. Be armed and prepared when it comes to shopping: Take your list (organized by aisle) and do not stray from this list. Ever. Ignore flashy end-caps that can distract and cause dreaded impulse buys. And never go shopping hungry  - when you do, everything looks good! Sticking to your list saves time, because it means you’ll spend fewer minutes wondering “Should I get this?” and more time crossing off needed items.

5. Keep your pantry organized and stocked with essentials: When you have pantry essentials on-hand (see below), as well as basics like milk, eggs, bread, cheese, butter, and proteins, you should be able to pull a meal together at any time without running out to the store. Organize your pantry so you can see what you have and avoid buying duplicates. Keep items you use daily – like snacks and cereal – easily accessible, and keep like foods together – snacks on one shelf, canned and dry goods on another shelf, baking items on another shelf, etc.

Pantry Essentials:

Beans – white and black

Dried pasta

Rice

Couscous

Canned tomatoes – crushed, diced and whole

Chicken or vegetable stock

Olive and vegetable oils

Canned tuna

Canned or jarred veggies like artichoke hearts, roasted red peppers, and jalapeños

Dried bread crumbs (Panko crumbs will provide the most crunch)

Peanut or other nut butters

Soy sauce

Balsamic vinegar

Dijon mustard

Ketchup

Worcestershire sauce

All-purpose flour

Pancake mix

Corn meal

[Top image via Flickr/truk]

No More Bland-wiches: 6 Spreads You’ve Gotta Try

For many of us, lunch time is sandwich time. And it just makes sense.

Sandwiches are easy to make, easy to pack, and can be made from just about anything.

But while we think nothing of putting plenty of thought into what goes between the slices of bread, we tend to overlook what goes on the bread.

As in, the spread.

And fact is, spreads deserve more credit than they get. A good one can transform ho-hum ingredients into something sensational. Leftover chicken breast on sourdough? That’s nice. Leftover chicken with garlic-white bean spread on sourdough? Now we’re talking.

Spreads are particularly important when trying to entice kids. After all, these are the folks who will gladly douse anything with ketchup. Condiments matter!

So here are a few of my favorite outside-the-box sandwich spreads. They are easy to make, easy to spread, and even easier to love. And if you’re out of bread, they also make fine dips!

One note: You’ll see hot sauce pop up in a lot of these. Don’t worry about the heat. A small amount of hot sauce added to recipes like this heightens the other flavors and adds a bit of zing, but no real heat. I generally use Sriracha, but go with what you love.

Also, most of these spreads are best made the night before. Make a batch, then refrigerate and use it over the course of the week.

Zippy White Bean Spread: Puree a 15-ounce can of navy or other white beans, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder, 1/2 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper.



Miso-Carrot Madness: Puree 2 tablespoons sweet white miso, 1 cup steamed or microwaved baby carrots, 1 tablespoon olive oil, 1/2 tablespoon lemon juice, 1/4 teaspoon black pepper.



Artichoke “Dip” Spread: Puree a 15-ounce can of artichoke hearts, 1 tablespoon grated Parmesan cheese, 2 tablespoons regular or light mayonnaise, 1/2 teaspoon hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper.



Creamy Red Pepper Spread: Puree 4 ounces cream cheese, half of a 12-ounce jar (drained) roasted red peppers (pat them dry), 1 teaspoon balsamic vinegar and 1 teaspoon hot sauce.



Greek Spread: Puree 8 ounces of feta cheese, 1/2 cup plain Greek yogurt (fat-free, if desired), 1 tablespoon chopped fresh chives, 1 teaspoon lemon juice and 1/4 teaspoon black pepper.



Barbecue Chili Spread: Puree a 15-ounce can kidney beans, 1/4 cup bottled barbecue sauce, 1 to 2 teaspoons hot sauce and 2 ounces of cream cheese.

Want more lunchbox goodness? Check out:

Gluten-Free, Three-Ingredient Cookies

Don’t Wash That Skillet! Save a Step When Packing Lunch

8 Lunch Box Sliders Kids Will Love

Crazy-Addictive Saltine Toffee

Saltine. Toffee.

Yes, you read this correctly.

I made this addictive treat for the first time last week, and my world was rocked. My entire family (husband, three kids, and me, of course) couldn’t stop eating it. As soon as it was gone (in record time!), my daughters were begging me to make it again. I have to pace myself, because I also ate record amounts, sometimes starting at 10 a.m.

What makes it so crazy good? I think it’s the perfect combination of salt (saltines and peanut butter chips), sweet (chocolate), and butter (brown sugar butter caramel). Plus, it’s so easy, even novice bakers will love it.

I make a traditional chocolate toffee every year at Christmas which is delicious and a little labor-intensive. I hate to say it, but this Saltine Toffee is just as good, if not better.

I promise you, make this toffee and your family will be begging you to make it again and again. Here’s how:

Line a cookie sheet with foil and spray with non-stick cooking spray. Evenly place 48 saltine crackers (or as many as you need to completely cover the pan with the crackers touching, but not overlapping) on the cookie sheet.

Next, melt some butter in a pan, whisk-in brown sugar, bring to a bubble, and simmer until it is fully, combined, and thickened.

Immediately pour the caramel layer evenly over the saltines. Use a spatula to make sure the caramel layer is even and covering all of the crackers. Then, bake at 350 degrees for 8 minutes.

Take the pan out of the oven and immediately sprinkle one cup of chocolate chips and one cup of peanut butter chips on top. This where you can get creative and customize your toffee. White chocolate chips would be good, as would butterscotch, milk chocolate, or a combination of any or all of these!

Return the pan to the oven for 2 to 3 minutes, or until the chips are shiny and softened, but still intact.

Use an offset spatula or butter knife to spread the chips into an even, melted layer.

Immediately sprinkle chopped Heath Bars (or a similar toffee bar) on top of the melted chocolate layer and let cool. Other tasty toppings would be chopped, toasted nuts, chopped Oreos, or Heath Bar Brickle. Let cool, and then refrigerate to harden completely.

Once hardened, break into pieces and enjoy! Store in the refrigerator, and try to pace yourself.

Saltine Toffee

Ingredients

48 saltine crackers (a little more than one sleeve, depending on the size of your cookie sheet)

2 sticks butter

1 cup brown sugar, packed

Pinch of kosher salt

1 cup chocolate chips

1 cup peanut butter chips (White chocolate, butterscotch, and/or milk chocolate chips all work great here)

1 1/2 cups crushed Heath Bars (Chopped, toasted nuts, chopped Oreos, or Heath Bar Brickle could be excellent as well)

Directions

1. Preheat oven to 350 F. Line a cookie sheet with aluminum foil and spray with nonstick cooking spray.

2. Evenly place approximately 48 saltine crackers (or as many as you need to completely cover the pan) on the cookie sheet.

3. Melt the butter in a medium saucepan over medium heat and add brown sugar. Whisk the mixture to combine and bring to a low boil. Simmer for a few minutes, whisking constantly, until mixture is thickened.

4. Immediately pour the caramel mixture over the crackers, spreading with a spatula to make sure the cracker layer is evenly and completely covered. Bake for 8 minutes.

5. Remove the pan from the oven and immediately sprinkle the chips evenly on top of the cracker layer. Return the pan to the oven for 2-3 minutes, to soften the chips.

6. Use an offset spatula or butter knife to spread the chips into an even melted layer. Quickly sprinkle chopped Heath Bars on top of the melted chocolate layer. Let cool, and then refrigerate to harden completely.

7. Once hardened, break toffee into pieces. Store in the refrigerator.

Slow Cooker Moroccan Lentil Soup

I’m a huge fan of lentils and my crock-pot, but for some reason, I never bothered to cook lentils in it. I love the “set it and forget it” aspect of the slow cooker, and it turns out, it’s a great way to make lentil soup. What a perfect match!

I boosted the protein in this soup by adding in garbanzo beans. To give it a slightly exotic flavor, I seasoned it with store-bought “Moroccan Spice.”

The results were fantastic! It was delicious as a soup and even better served over a bowl of steamed rice after it thickened up the next day.

Crockpot Moroccan Lentil Soup

Serves 6

Ingredients

1 small onion, diced small

2 cloves garlic, minced

2 large stalks of celery, diced small

1 large carrot, peeled and diced small

1 (16 ounce) bag of green lentils

6 cups of low-sodium chicken or vegetable stock

1 can of garbanzo beans, drained and rinsed

2 tablespoons tomato paste

1 tablespoon of Moroccan spices

1/2 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Combine all of the ingredients into a 5- to 6-quart slow cooker and stir until well combined.

2. Cover and cook until the lentils are tender, about 4 to 5 hours on High or 8 to 10 hours on Low.

3. Enjoy!

Want more slow-cooker goodness? Try:

Bacon, Leek, and Tomato Brisket

Teriyaki Chicken

Chicken and Biscuits

21 New 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, don’t forget your New Year’s resolution to practice our favorite “everything in moderation” rule. Healthy soups and salads at lunch balance a reasonable portion of pasta for dinner. Perfect!

If you are trying to eat lighter, you can always increase the veggies in a recipe or forego a roll when you are eating a sammie. Either way, there’s something for everyone in this week’s menus.

Enjoy!

Meatless Monday

Lunch: Make a batch of this Minestrone with Tomato and Fennel over the weekend for a no-stress lunch. Pack a thermos of soup for the brown baggers in your family.

Dinner: Whole Wheat Penne with Cauliflower is a quick and wholesome dinner featuring the veggie of the moment: cauliflower. Move over, kale.

Snack: Crunchy Peanut Butter Chocolate Chip Banana Bread is delicious on its own or toasted and topped with peanut butter for a satisfying snack or breakfast option.

Tuesday

Lunch: Sesame Caesar with Za’atar Rub Grilled Chicken is caesar salad with Middle Eastern flair, thanks to grilled chicken and a delicious, spicy rub.

Dinner: It’s Taco Night! Flank Steak Toast-achos are affordable and can be customized according to your family’s preferences. Mellow out the spice by omitting peppers and substituting mild sausage for the chorizo (or skipping altogether). If you don’t want to cook with beer, substitute chicken or beef stock.

Snack: Apple Spice Cookies are the perfect after school nosh – soft, delicious, and packed with apples and raisins.

Wednesday

Lunch: Sausage, Zucchini and Potato Soup is packed with flavor – and veggies!

Dinner: Nutty Chicken Cutlets with Citrus Salad is a perfect weeknight meal. If your kids don’t love green salad, serve with a side of raw veggies and/or fruit salad.

Dessert: Just say “no” to cakey brownies - Chewy Brownies are where it’s at.

Thursday

Lunch: Lunch Box: Cobb Salad Triple-Decker Sandwich is great at home or packed for work or school.

Dinner:  Creamy Prosciutto and Porcini Pasta is delicious comfort food. As always, if you can’t find the mushrooms called for in the recipe, use button mushrooms or whatever you can find at your market. Ham is a perfectly acceptable substitute for prosciutto.

Snack: Morning Glory Muffins are a healthy snack that freeze well. Make a double batch and pull from the freezer whenever you feel like a homemade treat.

Friday

Lunch: Spinach Salad on Garlic Croutons is a true main course salad with spinach, mushrooms, hard boiled eggs, and prosciutto (bacon is a great swap here if you need it).

Dinner: Have a low-key sandwich night with these fabulous Crispy Chicken Parm BLT Hero Sandwiches.

Dessert: Oatmeal Fudge Bars feature a classic chocolate/oatmeal combo, with fudge sandwiched between two, crunchy oatmeal layers.

Entertaining Saturday

Brunch: Farmer’s Muffin Stuffin’ Hash and Eggs is a unique and tasty brunch with cheese, sausage, and veggies served over toasted corn muffins. If you don’t have time to make homemade muffins, grab some at your local bakery or grocery store.

Dinner: Wow your friends with a flavorful Greek-inspired meal – Greek Lamb Chops with Roasted Beans and Tomatoes and Skordalia. Insider tip:  Skordalia is a Greek garlic-infused puree. In this dish, potatoes are the base. Think creamy, delicious, garlic mashed potatoes – yum!

Cocktail: Toast the weekend with Savory Spritzer Cocktails.

Family Sunday

Brunch: Make this French Toast Casserole the night before and bake it for an easy – but special – brunch.

Dinner: Nothing says Family Sunday like meaty Baked Ziti. Serve with a simple green salad.

Dessert: No one will be able to eat just one of these Mini Vanilla Cupcakes with Buttercream Frosting.

Tasty Tuxedo Chicken Fingers

With awards show and winter entertaining season in high-gear, who could resist a party- and dinner-friendly recipe that’s:

A. Delicious

B. Easy to prepare, and

C. Equipped with a cheeky name?

These Tuxedo Chicken Fingers – named for their use of both “black” and “white” breadcrumbs – are total winners. Getting the desired chromatic effect means a bit of extra legwork, but it’s worth it.

For the darker crumbs, you’ll have to pulverize slices of pumpernickel bread. For the lighter crumbs, run-of-the-mill stuff from the shelf will work, but you’ll be much more satisfied if you pulse up some sourdough or rye. The flavor combo is awesome.

These larger “finger” versions also make for a fun, kid-friendly supper. If you’re entertaining a crowd, try cutting the chicken into smaller nuggets and baking up a whole platter of pop-able bites.

Tuxedo Chicken Fingers

Serves 4 to 6 as an entrée

Ingredients

2 pounds chicken tenders (or breasts sliced into 1-inch strips)

2 teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and ground black pepper

3/4 cup flour, divided

3 large eggs

1 tablespoon Dijon mustard

2 cups pumpernickel bread crumbs

2 cups sourdough or rye bread crumbs

Directions

1. Preheat an oven to 375 F. Line two baking sheets with aluminum foil or parchment paper.

2. In a large mixing bowl, toss the chicken tenders with the onion powder, garlic powder, dried thyme, and some salt and pepper. Reserve.

3. Set up four dishes on a work surface. Fill the first with about 1/2 cup of flour. In the second, whisk together the remaining flour with the eggs and Dijon mustard. Fill the third and fourth with the black and white breadcrumbs, respectively.

4. Coat the chicken fingers by first dredging them in flour, then running them through the egg mixture. Coat half of the chicken fingers with the black breadcrumbs and finish off the remaining half in the white bread crumbs.

5. Arrange the coated chicken fingers on the prepared baking sheets as you finish breading them.

6. Lightly grease the chicken fingers with nonstick cooking spray. Bake until the breading is crispy and chicken has cooked through, about 15 minutes.

7. Serve the chicken fingers warm with a dipping sauce of your choice.

NOTE: I like to serve up these Tuxedo Chicken Fingers with some curried ketchup – just stir 2 teaspoons of curry powder into 3/4 cup ketchup and you’re good to go!

We think these would go great with:

Smoked Eggplant Hummus

Jalepeno Poppers

Vegetable Nachos Supreme

Potato Skins, 6 Ways!

There are a lot of amazing recipes out there for The Big Game this weekend. Rachael is a huge football fan (Jets all the way, baby!), so appetizers and snacks for the craziest day in football are always at the top of her list. Wings, nachos, dips, sweet and salty brownies, chili – anything is fair game (Bad pun intended!).

Since we’re getting ready to toss around the ol’ pig skin, what a better way to celebrate than to dive into some ol’ potato skin recipes. Here are 6 ways you can make and enjoy these favorite half-time foods:

Pimento Cheese Potato Skins

Ranch-Style Potato Skins

Spinach Artichoke Potato Skins

Broccoli Cheddar Potato Skins

Cheeseburger Potato Skins

Ratatouille-Stuffed Roasted Garlic Potato Skins

What’s your favorite potato skin recipe? Tell us in the comments!