RACHAEL RAY’S NOW YOU’LL BE LIVING A LOT LONGER” SPAGHETTI Ingredients Makes 4 servings 1 lb whole-wheat or whole-grain spaghetti 1/4 cup extra virgin olive oil) plus some for drizzling 6-8 anchovy fillets, drained 4 large garlic cloves, grated or finely chopped 2 tsp Worcestershire sauce 1 bunch of cavolo nero kale, stemmed and shredded Lots of coarse black pepper 1/4 tsp freshly grated nutmeg, to taste 1 lemon 2 large egg yolks 1 1/2 cups grated Pecorino Romano cheese Salt Directions Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to just shy of al dente. Heads up: You need to reserve about 1 cup of starchy cooking water just before draining. While the pasta is cooking, place a large skillet over medium-high heat with the extra virgin olive oil. Add the anchovies to the pan and cook until they’ve melted into the oil, about 2 minutes. Reduce the heat to medium-low and add the garlic. Stir for 1 minute, then add the Worcestershire sauce. Add several handfuls of kale at a time, then stir the wilting greens to coat with the garlic oil. Season the greens with lots of pepper and a little nutmeg, then squeeze the juice of the lemon over the greens. In a heat-proof bowl, add the reserved pasta cooking water to the egg yolks and beat together to temper them. Turn off the heat under the skillet and toss the drained pasta with the greens and eggs and half of the cheese to coat evenly; toss vigorously for 1 minute. Dress the mixture with an extra drizzle of extra virgin olive oil and serve. Pass the remaining cheese at the table. RACHAEL RAY’S TURKEY MEAT LOAVES WITH SMASHED SWEET POTATOES, PEAS AND RADISHES RECIPE Ingredients Serves 6 5 medium sweet potatoes, peeled and cubed Salt 2 lbs ground turkey 2 slices whole-wheat bread, toasted and buttered, finely chopped 1½ cups chicken stock 1 egg, beaten 1 large shallot, finely chopped 2 tbsp chopped fresh thyme leaves 2 rounded tbsp orange marmalade 2 rounded tbsp grainy mustard Black pepper Extra-virgin olive oil, for drizzling 4 tbsp (½ stick) butter 2 tbsp all-purpose flour Splash of orange juice 1 tbsp Worcestershire sauce 2 (10-oz) boxes frozen green peas 1/2 cup chopped radishes 1/4cup chopped fresh chives 1/2 cup cream or half-and-half Freshly grated nutmeg Directions Preheat the oven to 425°F. Place the potatoes in a pot, cover with water, and bring to a boil; salt the water and cook until the potatoes are tender, about 12 to 15 minutes. Cover a large rimmed baking sheet with parchment paper. Meanwhile, mix the turkey with the bread, a splash of stock, the egg, shallots, thyme, and marmalade, then combine with the mustard and salt and pepper. Form 6 mini meat loaves and arrange on the parchment paper, drizzle with some EVOO, and roast until golden, 20 minutes or so. An instant-read thermometer inserted into the centers of the loaves should read 165°F. For the gravy, over medium heat in a skillet, melt 2 tablespoons of butter, whisk in the flour for 1 minute, then whisk in a splash of orange juice, the Worcestershire, and 1 cup of the chicken stock. Cook to thicken for a few minutes and season with salt and pepper to taste. To a second larger skillet, add the peas, a small splash of water, and the remaining 2 tablespoons of butter. Bring the peas to a boil, cook off the water for 2 to 3 minutes, then reduce the heat to medium and sauté with the radishes for 2 to 3 minutes more. Add the chives and season with salt and pepper. Drain the cooked sweet potatoes and return them to the hot pot. Mash with a little stock and the cream, then add salt, pepper, and nutmeg to taste. Serve the meat loaves with gravy on top and with sweet potatoes and peas and radishes alongside. RACHAEL RAY’S HEARTY AND HEALTHY 3 BEAN MINESTRONE Ingredients Serves 4 8 cups Parmigiano and Herb-Fortified Stock 4 Roasted Tomatoes, chopped, 2 tbsp extra virgin olive oil, plus some for drizzling 1 (1/8-inch thick) slice prosciutto di Parma, about 1/4 lb, optional 1 onion, chopped 2 to 3 ribs celery, finely chopped 2 carrots, peeled and finely chopped 4 cloves roasted garlic (from roasted tomato recipe), recipe follows 1 red chili pepper, finely chopped or thinly sliced Salt and freshly ground black pepper 1 lb small potatoes, chopped or 1 cup small pasta 1 (15 oz.) can cannellini beans, drained 1 (15 to 15.5 oz.) can garbanzo beans, drained 5 oz. fresh, thin green beans, cut into thirds 1 small head escarole or small bundle chard, shredded Lemon zest Parmesan cheese, shredded, for topping Hot, crusty bread for mopping Directions Set aside or prepare the stock and roasted tomatoes. Heat a large pot or Dutch oven over medium to medium-high heat, add extra-virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chili pepper, season with salt, and pepper. If you are using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally. Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to a bubble, then turn off the heat and cool the soup. Store the soup in the refrigerator for a make-ahead meal. To reheat the soup: Place the soup over medium-high heat. Crisp up the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra-virgin olive oil, and crusty bread alongside for mopping. Prep Time: 20 min Inactive Prep Time: 1 hr Cook Time: 40 min Level: Intermediate Recipe courtesy Rachael Ray. RACHAEL RAY’S PARMIGIANO AND HERB FORTIFIED STOCK Ingredients 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied 1 onion, peeled and quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 qts) water Directions Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer. RACHAEL RAY’S ROASTED TOMATOES Ingredients 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra virgin olive oil, for liberal drizzling Directions Heat the oven to 500°F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. Recipe courtesy of Rachael Ray from Cooking Channel’s Week in a Day. RACHAEL RAY’S SMOKY SPANISH HUNTER’S CHICKEN Ingredients Serves 4 3 cups Parmigiano and Herb-Fortified Stock 6 Roasted Tomatoes 2 large red bell peppers 2 lbs boneless, skinless chicken thighs, trimmed of all fat and skin (8 to 10 pieces) Salt and freshly ground black pepper 3 tbsp extra virgin olive oil 1/2 lb cremini mushrooms or 3 medium portabella caps, thinly sliced 2 medium sweet onions, thinly sliced 3 to 4 cloves garlic, chopped or sliced 1/4 cup dry sherry or 1/2 cup dry wine, white or red 1 1/2 tsp smoked sweet paprika A couple pinches saffron (20 to 24 threads) 1 cup quick-cooking polenta A handful freshly grated manchego cheese A handful fresh flat leaf parsley, chopped Directions Set aside or prepare the stock and tomatoes. Char peppers over flame burner or under a broiler until blackened all over. Place charred peppers in a bowl and cover with plastic wrap, cool to handle, seed and peel peppers and thinly slice. Season the chicken liberally with salt and pepper, heat a tablespoon extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium-high heat. Add the chicken and brown a few minutes on each side, then remove to a plate. Add the remaining extra virgin olive oil and mushrooms, until browned. Add the onions and garlic, season with salt and pepper, stir occasionally for 8 to 10 minutes, then deglaze the pan with sherry or wine. Stir in the prepared tomatoes, peppers and paprika. Cook for 10 minutes. Add the chicken and simmer 10 minutes more. Turn off the heat and cool the chicken, then cover and store for a make-ahead meal. Cook’s Note: Reheat over medium heat, covered, then simmer uncovered until ready to serve. When the chicken is hot, bring the saffron and prepared stock to a boil. Whisk in the polenta and cook until it begins to pull away from the pot. Season with salt and stir in grated cheese. Serve the polenta in shallow bowls and top with Spanish cacciatore, and garnish with parsley. Prep Time: 20 min Inactive Prep Time: 40 min Cook Time: 1 hr 15 min Level: Intermediate Recipe courtesy Rachael Ray – Cooking Channel’s Week in a Day. RACHAEL RAY’S EGGPLANT PARM STACKS Ingredients Serves 4 to 6 6 Roasted Tomatoes with their juice, chopped 2 medium eggplants, sliced into 1/2 inch-thick rounds (about 2 lbs) Salt 3 tbsp extra-virgin olive oil 2 medium onions, thinly sliced 3 to 4 cloves garlic, chopped or thinly sliced 1 small chili pepper, seeded and finely chopped, optional 1 sprig fresh marjoram or oregano, leaves picked and finely chopped 1 cup all-purpose flour 4 large eggs 1 1/2 cups panko (Japanese) bread crumbs 1 cup grated Parmigiano-Reggiano cheese 1/2 cup corn meal, a couple of handfuls 2 tsp fennel pollen or ground fennel seed, optional Vegetable oil plus omega-3, for shallow frying 1 lb fresh mozzarella, thinly sliced 1 large clove garlic, finely chopped 1 bundle fresh green or red chard, washed, stemmed and shredded Freshly grated nutmeg 1 cup fresh basil leaves Directions Set aside or prepare the roasted tomatoes. Salt the eggplant and drain in colander, 30 minutes. Meanwhile, heat a little extra virgin olive oil, 2 turns of the pan, over medium-high heat. Add the onions, garlic, chili pepper, if using, marjoram, salt and pepper. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. The mixture should be very thick. Preheat the oven to 400°F. While the sauce cooks, make a breading station (3 sections) for the eggplant: flour, beaten egg, and bread crumbs mixed with cheese, corn meal and fennel. Coat the eggplant slices in order and arrange on a plate. Heat a thin layer of frying oil in a large heavy-bottom skillet over medium to medium-high heat and cook the eggplant 3 to 4 minutes on each side. Drain the eggplant on a cooling rack, wipe out the skillet and repeat. Sprinkle the hot eggplant with a little salt. When all of the eggplant has been cooked, wipe the pan clean again and heat 1 tbsp extra virgin olive oil in the skillet over medium heat, add the garlic and stir 1 minute. Add the greens and wilt them, season with salt, pepper and nutmeg. Turn off the heat. Build stacks on cooling rack placed over baking sheet: eggplant, chard, tomato-onions, basil leaves, mozzarella and eggplant. Place in oven 5 minutes to melt the mozzarella. Serve immediately. Prep Time: 15 min Inactive Prep Time: 30 min Cook Time: 1 hr 15 min Level: Intermediate Recipe courtesy of Rachael Ray from Cooking Channel’s Week in a Day. RACHAEL RAY’S ROASTED TOMATOES Ingredients 24 ripe organic vine tomatoes or large plum tomatoes Several cloves garlic, crushed Extra virgin olive oil, for liberal drizzling Directions Heat the oven to 500°F. Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl. Recipe courtesy of Rachael Ray from Cooking Channel’s Week in a Day. Related posts: 1.Dr Oz Rachael Ray | Healthy Eating On A Budget 2.Dr. Oz: Rachael Ray Holiday Recipes | Autumn Beef Stew With Apple | Potato Parsnip Pancakes 3.Today On Dr Oz: Rachael Ray Summer Cocktail Recipes 4.Dr. Oz: $5 Healthy Meals | Chicken Roll Ups & Chicken Cutlets And Sautéed Kale 5.Dr. Oz Emeril Lagasse | Healthy Shrimp Pasta 6.Dr. Oz’s Healthy Burger Challenge | Chia Burger And Turkey Burger Recipes 7.Healthy Foods | How To Eat Healthy | Tips For Healthy Eating Habits Filed Under: Dr Oz In Case You Missed It Tagged With: cook with rachael ray online, eggplant parm stacks, rachael ray recipes on dr oz, rachael ray speghetti recipe, rachael rays live a lot longer pasta, rachael rays pasta for your spouse, rachael rays vodka cream pasta, rachael rays vodka pasta
Posted on: Tue, 09 Jul 2013 22:05:15 +0000