Rachael Ray's Blog, page 39

21 New Recipes to Plan Your Week of 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. Note: We’ll include tips for picky eaters and easy food swaps if you don’t have an ingredient on-hand. 

The holiday season is in full-swing, which means you are busier than ever and need quick, easy, or make-ahead meals. Let’s get started!

Meatless Monday

Lunch: Eggs aren’t just for breakfast – enjoy this Souffle Frittata with Leeks for your Meatless Monday lunch.

Dinner: Smoky Roasted Rappini and Strozzapreti is family-pleasing pasta with veggies and a ton of flavor. You can omit the peppers if you have picky eaters. And if you’re short on specific ingredients, replace the rappini with broccoli and use the pasta shape of your choice.

Dessert: The healthiest dessert ever, Banana “Ice Cream” Fake-Out, will please even the biggest ice cream fans with this cool fruit replacement.

Tuesday

Lunch: If you’re battling a cold, treat it the old-fashioned way with Italian-Style Chicken Noodle Soup (Version 2). Freeze the leftovers to enjoy later.

Dinner: Put together this Shepherd’s Pie with Bacon, Beef and Horseradish Blue Cheese Potatoes over the weekend and take it easy for dinner tonight.

Snack: Mini Muffin Spinach Artichoke Bites are fancy enough for a cocktail party, but easy enough for an after-school snack.

Wednesday

Lunch: Lasagna Bread Pizza is a homemade version of a frozen favorite – french bread baked with a quick homemade meat sauce, ricotta, and mozzarella. Yum.

Dinner: Try something new with Boneless Chicken Chasseur, which features sautéed chicken and mushrooms in a savory sauce over buttered egg noodles. Replace the brandy with chicken or veggie stock if you’d like.

Dessert: Pretzels and potato chips in a cookie come together in a sweet and salty delight in Junk in da Trunk Cookies.

Thursday

Lunch: Pasta salads aren’t just for summer picnics. New Pesto Pasta Salad is a bright and delicious lunch.

Dinner: It’s Sandwich Night! Mozzarella in Carrozza with Prosciutto Cotto is the most delicious grilled cheese sammie you’ll ever have. Ham and even bacon make good stand-ins for prosciutto.

Snack: Chicken and Rice Meatballs make a great snack with any dipper you’d like. Marinara sauce is a good choice!

Friday

Lunch: Leeky, Creamy Chicken-and-Dumpling Stoup couldn’t be easier. No need to make homemade dumplings – you use store-bought gnocchi instead!

Dinner: Cook a low-key family dinner. Hot Dog Paprikash combines your favorite wursts and potatoes in a comforting, one-pot wonder.

Dessert: Famous Chocolate Wafer Cake is a blast from the past. Kids will love making this no-bake dessert. Store-bought chocolate cookies are layered with whipped cream to make a four-ingredient superstar.

Entertaining Saturday

Brunch: Multigrain Berry Pancakes with a medley of fresh berries will bring everyone to the breakfast table.

Dinner: Impress your guests with an upscale meal when you prepare impressive (but secretly easy) Greek Lamb Chops with Roasted Beans and Tomatoes and Skordalia.

Cocktail: Toast the holidays with a Gingersnap Cocktail.

Family Sunday

Brunch: Savory French Toast with Homemade Sausage Patties and Warm Honey, Strawberries and Basil has layers of flavor your whole family will love.

Dinner: Treat everyone to a Sunday classic. Sunday Gravy and Macaroni (Spaghetti, Really) comes together quickly and only improves as it bubbles on the stove. Add a loaf of crusty bread and a simple salad, and you’ll make a memorable supper.

Dessert: Pumpkin Bites are a seasonal sweet treat. Pack any extras in Monday’s lunches!

Rachael Cooks Up Her Fastest Recipe Yet!

Tuesday, Rachael Ray was a guest on “Jimmy Kimmel Live,” promoting her new book “Week in a Day.”

“Week in a Day” helps you get an entire week of meals prepped in advance, so putting dinner on the table on busy workdays is a snap.

But what if you need a meal ready even faster – say, in 6 seconds or less?

Rachael’s always up to the challenge!

Didn’t get to catch Rachael on the show? Watch the full episode here.

[Top photo courtesy of Jimmy Kimmel Live via Facebook]

Dinner Deal: Hoisin-Sweet Onion Pork Chops

I find that some of the best budget-friendly recipes are successful because they use only a few low-cost ingredients that pay off tenfold in flavor. When it comes time to get a quick weeknight meal on the table, reach for ingredients you already have on-hand that are big and bold.

Take these Hoisin-Sweet Onion Pork Chops for instance. They’re flavored with hoisin, which is a Chinese barbecue sauce, essentially, that’s made with vinegar, garlic, red chili peppers, and toasted soy beans. With all of these ingredients already packed into that jar of sauce, just a couple of spoonfuls are enough to flavor this entire meal.

Bottom line: Invest in ingredients that provide a big punch of seasoning in a small portion. You’ll pay a little bit more upfront, but it’s an add-in that you’ll be able to use over a longer period of time. If you haven’t already, stock your pantry with these five essential meal boosters:

Fish Sauce: As the flavors of Southeast Asia are becoming more popular, you may want to add fish sauce to your pantry – a key ingredient in the kitchens of Thailand and Vietnam. Use it sparingly to season vinaigrettes, soups, or even a hearty pot of beef stew.

Balsamic Vinegar: This is one of the most versatile ingredients on the shelf. Its robust sweet and sour flavor punches up sauces and pasta dishes. It also reduces beautifully for glazed and roasted items like meatloaf or grilled chicken.

Dried Oregano: Oregano isn’t just for Italian food – it actually appears in the cuisines of many parts of the world including the Southwest, Mexico, India, and most of the countries that border the Mediterranean. Keep the dried stuff in your pantry for an instant global dinner passport.

Worcestershire Sauce: A friend to burgers the world over, Worcestershire is one of those great universal seasonings. Use it as a marinade for steaks and chops, or add a few dashes to a pan gravy and watch the crowd go wild.

Sriracha or Chili Paste: Asian markets have some of the best chili pastes around because the foods of East and Southeast Asia rely heavily on heat as a flavoring agent. Keep a bottle of chili oil, sriracha, or sambal (a garlic-chili paste) to punch up everything from morning eggs to a weeknight chicken parm.

Photo via Flickr / tedeytan

Hoisin-Sweet Onion Chops

Makes 4 servings

Ingredients

2 tbsp. vegetable or peanut oil, divided

4 thin-cut, bone-in pork chops (about 1/2-inch thick)

Salt and ground black pepper

1 large sweet onion

1 clove garlic

1/4 cup hoisin sauce

Juice of 1 lime

1/2 cup chicken stock

2 tbsp. chopped fresh cilantro

Instructions

1. Place a large sauté pan over medium-high heat with the oil. Season the pork chops with salt and pepper and sear them in the oil until golden brown and cooked through, about 3 minutes per side. Remove the chops to a plate and reserve.

2. Return the sauté pan to medium heat and add the onion. Cook the onion until just beginning to soften, about 3 minutes. Add the garlic, hoisin, lime juice, and chicken stock to the pan and simmer the sauce until thickened, 3 to 4 minutes. Season the sauce with salt and pepper.

3. Serve the chops, slathered with the pan sauce and a garnish of cilantro.

Cold-Weather Favorite: Butternut Squash Soup

When winter comes around, there’s no soup I crave more than butternut squash. The flavor is just so warm and comforting, and I love the sweetness.

This soup tastes creamy and decadent, even though there is no cream in this recipe. It’s extremely nutritious, so you can feel great about eating a second bowl.

Serve alongside some crusty bread and your favorite salad, and you’ll have a wonderfully tasty meal for any chilly night.

Butternut Squash Soup

Serves 6

Ingredients:

1 carrot, diced

1 onion, diced

4 cups cubed butternut squash, fresh or frozen

1/2 tsp. chopped fresh thyme

4 cups low-sodium chicken broth

1/2 tsp. fine sea salt

1/2 tsp. ground black pepper

1/2 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. brown sugar

Instructions:

1. Heat oil in a large soup pot. Add carrot and onion. Cook until vegetables have begun to soften, about 3 to 4 minutes.

Photo by Christina Stanley-Salerno

2. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, about 30 minutes.

Photo by Christina Stanley-Salerno

3. Allow soup to cool before placing into a blender or food processor along with brown sugar, nutmeg, and cinnamon. Blend/process until smooth. Heat before serving.

Photo by Christina Stanley-Salerno

DIY: Two Simple Christmas Crafts to Try

RachaelRay.com readers, meet one of our newest contributors, Erica Domesek, founder of P.S. I made this…!

With Christmas on its way, there’s nothing like decorating your house to get in the spirit.

But store-bought baubles are expensive and lack the personal touch that makes so many holiday pieces special.

This season, try your hand at some simple (and beautiful!) holiday crafts. You’ll have a more festive feel in no-time!

Happy Holly-Days Rope Wreath

This easy wreath uses basic materials like rope and sponges to create a pretty and laid-back piece of decor for your door. Get the step-by-step instructions here.

Chic and Cheerful Garland

Light up your home with this totally personal garland. Pick your favorite fabric or ribbon and knot around Christmas lights for a festive twist. Here’s how to make it!

Perfect Pork Tenderloin

Pork tenderloin is one of my favorite go-to weeknight meals. It’s affordable, delicious, and fairly lean, making it a great choice for a family meal.

And when you pair it with a flavorful marinade like this one, you have a simple meal with show-stopper status.

It’s the type of recipe that’s quick enough for a weeknight meal, but presents so beautifully, you’ll want to entertain with it.

Quick and Easy Pork Tenderloin

Serves 4

Ingredients:

1/4 cup olive oil

1/4 cup low-sodium soy sauce

2 tbsp. Worcestershire sauce

2 cloves garlic, minced

1 tbsp. brown sugar

2 tbsp. dijon mustard

1 pork tenderloin

Instructions:

1. Place all of the ingredients into a large, zip-close bag. Remove the air from the bag, seal, and then massage the marinade into the pork. Place into the refrigerator for 20 minutes.

2. When you’re almost ready to cook the pork, pre-heat your oven to 350 F.

3. Heat a large oven-safe skillet over high heat. Remove the pork from the bag and place into the skillet, reserving the remaining marinade. Sear pork on all sides (about 1 minute on each side) until there is a crust all around the pork.

4. Place entire pan into the oven and cook pork for about 20 minutes. Remove pork from the oven, and place a piece of foil over it, allowing it to rest while you make the sauce.

5. Pour the reserved marinade into a small pan, along with 1/3 cup of water and set over medium heat. Cook until sauce is reduced by half, about 8-10 minutes. T

6. Thinly slice pork, top with sauce, and serve alongside your favorite starch and vegetable.

 

21 Ready-to-Go 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. Note: We’ll include tips for picky eaters and easy food swaps if you don’t have an ingredient on-hand. 

The holiday season is officially here, which means you are busier than ever and need quick, easy, or make-ahead meals. Let’s get started!

Meatless Monday

Lunch: Grilled Vegetable Couscous Salad is great hot or cold and can easily be made over the weekend to enjoy early in the week. Just add whatever veggie you like. If it’s too cold to grill, you can roast the veggies, tossed with EVOO and salt and pepper, in the oven at 425 F for about 20 minutes or until lightly browned and cooked through.

Dinner: Take it easy for dinner tonight with Tomato Soup with Grilled Cheese. If the kids aren’t fans of pumpernickel bread, use the bread of your choice. Sourdough or a country wheat would both be delish.

Dessert: Ooey Gooey Jam Jar Bars scream holiday but are a treat any time of year.

Tuesday

Lunch: Tuna Pasta Salad is an old favorite that you can make with ingredients you probably have on-hand.

Dinner: Chipotle Chicken Thighs with Chunky Guacamole is an unexpected recipe – a chicken stew topped with cool guacamole. Chipotle chilis can be quite spicy, so if you’re cooking for kids who don’t like spice, feel free to omit it. Looking to make the recipe even easier? Top with store-bought guacamole and add a squeeze of lime juice to brighten the flavor.

Snack: Hazelnut Orange Biscotti is the perfect afternoon pick-me-up with a cup of tea or coffee.

Wednesday

Lunch: You won’t miss the bread with these Satay Lettuce Wraps. Sautéed pork or chicken is combined with an easy, homemade peanut sauce and nestled in lettuce cups. Yum.

Dinner: Pasta Night! Penne with Turkey and Broccolini will be a huge hit with kids – you can’t go wrong with pasta, turkey, broccolini, and parmesan cheese! Feel free to swap in ground chicken for the turkey or broccoli for the broccolini.

Snack: Super Nachos with Butternut Queso lighten up traditional nachos with pureed squash in the cheese sauce. Your kids will never know!

Thursday

Lunch: Grilled Cheese Bar: The BLT and Cheddar combines two classic favorites into one amazing sammie!

Dinner: Skip the food truck and make your own take-out at home with healthy and delicious Spanish Fish Tacos.

Snack: Cinnamon Sugar Popcorn is a sweet take on this movie night favorite.

Friday

Lunch: Packed with veggies, Greek Salad with Yogurt Dressing is a flavorful lunch. You can top with leftover chicken for some added protein.

Dinner: It’s sandwich night with these Sliced Steak Caesars. They’re deluxe flank steak sandwiches that are special enough for entertaining, but quick and easy to make.

Dessert: S’More Bars Part Deux are part rice krispie treat, part ‘smore, and 100 percent decadent.

Entertaining Saturday

Brunch: You’ll never be intimidated by crepes again with this foolproof method: Easy Crepes. Set out your favorite toppings, and let your family and guests go to town. Fruit, chocolate sauce, maple syrup and whipped cream are all perfect accompaniments.

Dinner: Chicken with Apples is an affordable but elegant meal. Be sure to serve it with lots of fresh bread to mop up the delicious sauce.

Cocktail: Kick off Saturday night with John’s Blood Orange Margarita.

Family Sunday

Brunch: Banana bread and bacon in a french toast casserole? That’s what you’ll enjoy with this Monkey Bread French Toast Casserole. Prepare it the night before and bake it Sunday morning for an easy crowd-pleaser.

Dinner: Sunday supper is a classic dish with a twist – Beef Goulash with Blue Cheese. If you’re feeding a big crowd, the recipe easily doubles.

Dessert: Treat your family to New York Style Cheesecake, because who doesn’t love cheesecake? You can make it a few days in advance for a stress-free Sunday.

8 Original Ways to Finish Up That Last Can of Cranberry Sauce

Chances are good that you’re not all that different from me. Which is to say, chances are good that even though we’re nearly three weeks past Thanksgiving, if you check your cabinets, you’ll probably find a stray can of cranberry sauce.

It’s a pre-Thanksgiving compulsion, buying cans of cranberry sauce. For no particular reason, I do it every year. I buy it. I put it in the cabinet. And then I make cranberry sauce from scratch for the big Turkey Day dinner.

A few weeks later, I notice I have cans of cranberry sauce in need of using.

Even if you don’t have one kicking around, your grocer probably has a tower of cans lingering at the end of one aisle. And they’re most likely on sale, so… Bargain!

But what should you do with your extra sauce? (Other than pop 2 tablespoons of it in a cocktail shaker with 2 ounces of tequila, a ½ ounce of triple sec, and ice, then shake and strain it? Well, start with that.)

But that’s only 2 tablespoons. Luckily the rest of the can can be used to add some serious flavor to lunch box classics. Here are eight ways to make it happen:

1. PB&C: Just because it comes in a can doesn’t mean it can’t be pressed into service in a sandwich. Just slather peanut butter between slices of bread, then top it with a generous smear of cranberry sauce – sweet, delicious, and tangy. And if peanut butter isn’t your speed, try a cranberry and cream cheese sandwich.

2. Pasta salad: Toss leftover pasta with whatever cooked meat (or chopped deli meats) and veggies you have. Now make the best dressing ever: Combine equal parts olive oil and cranberry sauce with a generous pinch of salt and pepper, then whisk until smooth. Toss with the pasta salad (can be done the night before, too). For extra yum, top with crumbled feta cheese.

3. Grilled cheese: Cheese, particularly sharp ones such as cheddar, love a sweet and tangy accompaniment. That’s why fig jam is such a wonderful addition to grilled cheese sandwiches. And cranberry sauce isn’t far behind. Spread some on the cheese before adding your second slice of bread, then toast it as you normally would.

Photo by J.M. Hirsch

4. Chicken salad: Cranberry sauce is a great way to jazz up a basic chicken salad. Mix mayonnaise with a spoonful of cranberry sauce, a bit of pepper, and some chopped celery. Now add chopped, cooked chicken, then slap it between slices of bread or roll it up with some lettuce in a whole-grain wrap.

5. Yogurt parfait: It’s all about the layers. Start with granola or crumbled graham crackers, then add some yogurt, then cranberry sauce. Then, start all over and keep going until your run out of room.

6. Dip: Serve it straight up in a small container as a dip for pretzel rods and crackers. Or, make a true dip by mixing a bit of cranberry sauce with low-fat sour cream. Serve with carrots and celery.

7. Barbecue chicken: Trust me on this one! Blend bottled barbecue sauce and cranberry sauce (aim for a 3:1 ratio). Now, shred leftover cooked chicken (or the meat from a rotisserie) and add the cranberry barbecue sauce. Toss well, then serve cold on a bun or heat and pop into a thermos with the bun on the side.

8. Tangy Elvis: Grab a hot dog bun and smear peanut butter down the inside. Now add bacon, a banana and – of course – a few spoons of cranberry sauce down the top.

Love J.M.’s lunchbox tips? Try:

- 7 Ways a Dirty Skillet Can Make Lunch Packing Easier

- 8 Healthy Foods to Beat Holiday Sugar Blues

- 6 Tricks to Packing Cool Lunches Your Kids Will Actually Eat

Try ‘Em: 9 Totally Unique Cookies

I think I’m stuck in a cookie rut.

It seems no matter where I go, it’s the same few cookies on repeat: Chocolate chip. Oatmeal raisin. Snickerdoodle.

Don’t misunderstand me: I love these tried-and-true treats. They’re in every cafe across the country because they’re delicious and guaranteed to please. But, aren’t we ready for something a little more adventurous?

I went on a hunt for some wonderful new cookies to change up the routine, and I guarantee there’s a recipe or two in here that you’ve never seen before:

Tuscan Cornmeal Cookies

These classic cornmeal cookies take on an Italian twist with the addition of lemon and orange zests, plus fragrant rosemary.

Thin Mint Chocolate Sandwich Cookies

Crank up the flavors of this Girl Scout favorite in the form of a sandwich cookie. You probably can’t eat just one!

Almond-Anise Meltaways

A spin on “Mexican Wedding Cookies” that brings in the warm flavors of almond and fennel.

Hazelnut-Orange Biscotti

Typically, biscotti are flavored with the black licorice tones of anise. This version uses the bright and cheery flavors of orange and hazelnut instead.

Gluten-Free Viennese Crescent Cookies

A beloved recipe gets a modern update. They may be gluten free, but you’ll never know the difference!

Cowboy Cookies

Sweet and salty is the perfect combination, and these cookies deliver with oatmeal, chocolate chips, and pretzels for an amazing taste and texture. Toss in dried fruit for your own kick!

Almond Sable Cookies

These cookies are incredibly versatile. Use them as a pastry crust, eat them alone, or crumble over ice cream.

Chocolate Coconut Meringue Cookies

All the wonder of meringue cookies, with the added richness of tropical coconut and velvety chocolate. More, please!

Long Johns (Old-Fashioned Soft Molasses Cookies)

Spicy, rich, and chewy cookies that are perfect for winter.

A Cookie Fit for Lunch

It happens every year. The holidays arrive and as soon as Thanksgiving is done, all attention turns to baking, particularly of cookies.

I try not to do much of it myself. Baking tends to be a bit fussy for my whatever-however-goes approach to cooking.

Trouble is, my resident 9-year-old believes it is his duty to remind me at every moment that a December without cookies is like a stocking full of coal.

Not as though he has any lack of cookies in his life; the onslaught of holiday parties presents endless platters of treats for him to sample.

But it got me wondering whether I could find a way to let him indulge more regularly without sugar-bombing him all month.

In fact, if I had a fast and easy drop cookie that was moderately healthy, I’d even be willing to entertain it as a lunch indulgence.

But I set a rule for myself. No oat bran-flax seed-hemp flour-soy nut concoctions that taste like cardboard. A lunch cookie has to look and taste like a treat, even if it’s a healthier treat. Otherwise, it’s not a treat (and probably won’t get eaten).

It turned out to be easier than I expected. I started with a basic drop cookie recipe, but substituted white whole-wheat flour for regular white flour. White whole-wheat flour has the same nutrition and fiber as conventional whole wheat, but a lighter taste and texture. In most recipes it can be substituted 1:1 for all-purpose flour.

Next, I loaded up on oats! Healthy, chewy, delicious.

But I ditched the butter. Butter is yummy, but it isn’t essential (nor is the saturated fat that comes with it). Substituting a vegetable-based oil isn’t just healthier, it also produces a better texture in this style of cookie.

Next, I cut the sugar. Well, at least one form of it. Sugar is fine, but I prefer that it come from a source that has fiber and nutrients (granulated sugar has neither). My solution? Unsweetened dried apricots. I pureed them and added them with the liquid ingredients. It was a delicious addition, adding not just sweetness, but a wonderful tender texture, too.

Add some raisins and a handful of mini chocolate chips (Hey! It’s got to be a treat!), and the result was a cookie I could live with packing in my son’s lunch.

Lunch-friendly (and healthier) Raisin Oatmeal Drop Cookies

Via J.M. Hirsch

Start to finish: 45 minutes

Makes 70 cookies

Ingredients

3/4 cup canola, safflower ,or sunflower oil

3/4 cup orange juice

2 eggs

1/2 cup unsweetened dried apricots

2 cups white whole-wheat flour

1/4 cup packed brown sugar

1 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

2 cups rolled oats

3/4 cup golden raisins

3/4 cup mini semisweet chocolate chips

Instructions

1. Heat the oven to 350 F. Line a baking sheet with kitchen parchment.

2. In a blender, combine the oil, orange juice, eggs, and apricots. Puree until very smooth and creamy looking. Set aside.

3. In a large bowl, use an electric mixer to combine the flour, brown sugar, baking soda, cinnamon, salt, and oats. Add the oil-apricot mixture. Mix well, then mix in the raisins and chocolate chips.

4. Working in batches, use a tablespoon to drop the dough on the prepared baking sheet, leaving about 1 inch between cookies. Use the back of a fork to slightly flatten the cookies.

5. Bake for 10 to 11 minutes, or until just starting to brown at the edges but still soft. Transfer to a wire rack to cool.