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COOK'S CORNER 365 X 30 = A YEAR'S WORTH OF EASY MEALS FROM RACHAEL RAY.

Byline: Natalie Haughton Food Editor

Rachael Ray fans are bound to enjoy a copy of her latest cookbook, ``Rachael Ray 365: No Repeats'' (Clarkson Potter/Publishers; $19.95). It's filled with a year's worth of her trademark 30-Minute Meal creations. Now there's no excuse for getting bored.

``Coming up with the recipes for this collection of 30-Minute Meals almost killed me!'' she writes. But her goal is to inspire folks to become more creative and instinctual when cooking. Ray offers dozens of master recipes (in addition to others) that can become new dishes by swapping out a few different ingredients. For instance, make master recipe Mac-n-Cheddar With Broccoli and next time try Mac-n-Smoked Gouda With Cauliflower or Tex-Mex Mac-n-Cheddar or Smoky Chipotle Mac-n-Cheddar With Tomato and Chorizo.

Pick up a copy of the book - and get out of a rut! There's plenty of appealing, good eating waiting between the covers, including the recipes that follow.

LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD

4 tablespoons extra-virgin olive oil (EVOO)

1 medium red onion, chopped

2 large garlic cloves, chopped

1/2 to 1 teaspoon crushed red pepper flakes (medium heat to extra-spicy)

1 teaspoon ground cumin (1/3 palmful)

Salt and freshly ground black pepper to taste

Juice of 2 limes

3 tablespoons honey (3 gobs)

1 teaspoon chili powder (1/3 palmful)

4 (6-ounce) salmon fillets

1 red bell pepper, cored, seeded and chopped

1 (10-ounce) box frozen corn kernels, defrosted

1/2 cup chicken stock OR broth

1 (15-ounce) can black beans, rinsed and drained

2 to 3 tablespoons fresh cilantro leaves (a handful), chopped

6 cups baby spinach

Preheat a medium skillet over medium heat with 2 tablespoons EVOO (twice around the pan). Add red onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, 3 minutes.

While onions are cooking, preheat a medium nonstick skillet over medium-high heat with remaining 2 tablespoons EVOO. In a shallow dish, combine juice of 1 lime, honey, chili powder, salt and pepper. Add salmon fillets to lime-honey mixture and toss to coat thoroughly. Add seasoned salmon to hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.

To cooked onions, add bell peppers and corn kernels and cook 1 minute. Add chicken stock and continue to cook another 2 minutes. Add black beans and cook until beans are just heated through. Remove skillet from heat and add juice of second lime, cilantro and spinach. Toss to wilt spinach and then taste and adjust seasoning. Serve lime-and-honey glazed salmon on top of warm black beans and corn salad. Makes 4 servings.

MY MOM'S 15-MINUTE TOMATO AND BEAN ``STOUP''

2 tablespoons extra-virgin olive oil (EVOO), (twice around the pan)

3 garlic cloves, chopped

1/2 teaspoon crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 cups vegetable OR chicken stock OR broth

1 (15-ounce) can diced tomatoes, undrained

1 (15-ounce) can tomato sauce

1 (10-ounce) box frozen cut green beans

1 (10-ounce) box frozen cut yellow beans

Salt and freshly ground black pepper

1 cup fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano OR Romano cheese, to pass at table

Crusty bread

Add EVOO to a soup pot over medium-high heat. Add garlic and crushed red pepper flakes, stir, then add onions, carrots, celery and zucchini. Cook 10 minutes, then add stock, tomatoes, tomato sauce and beans. Bring stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off heat and wilt basil into stoup. Ladle up stoup and serve with grated cheese and crusty bread. Makes 4 servings.

CHICKEN, VEAL OR PORK SCHNITZEL WITH RED CARAWAY CABBAGE

MEAT:

2 pounds boneless, skinless chicken breast halves, OR thin-cut boneless pork loin chops, OR thin-cut boneless veal chops OR cutlets (do not buy small scallops - size matters here)

Salt and freshly ground black pepper

1/2 cup all-purpose flour

2 eggs beaten with a splash of milk OR whipping cream

2 cups plain bread crumbs

1 teaspoon freshly ground OR grated nutmeg (eyeball it)

Vegetable oil OR light-in-color olive oil, for frying

CABBAGE:

Vegetable oil

1 red onion, thinly sliced

1 green apple, peeled and chopped

1/2 red cabbage, chopped (about 4 cups)

Salt and freshly ground black pepper

1 teaspoon caraway seeds

2 tablespoons red wine vinegar

2 tablespoons light OR dark brown sugar

2 teaspoons Worcestershire sauce

1 lemon, cut into wedges

For Meat, if using chicken, butterfly each chicken breast and place between wax paper. For pork, place chops several inches apart between wax paper. For veal, if you have large, thin-cut pieces from the butcher, use as is. If the veal is more than 1/4-inch thick, place between wax paper. Pound meat until very thin using a small heavy skillet or mallet.

Season meat with salt and pepper and dust with flour. Beat eggs and milk in a large shallow dish. Combine bread crumbs with nutmeg and salt and pepper and place on a large plate. Coat meat in egg, then in crumbs. Heat a large nonstick skillet over medium to medium-high heat with just enough oil to thickly coat bottom of pan. When oil gets wavy looking, add meat in a single layer and cook until golden on each side, 3 minutes each. Transfer meat to a plate and repeat, if necessary. Reserve cooked schnitzel under a loose foil tent.

Meanwhile, for Cabbage, heat a second, deep, large nonstick skillet over medium-high to high heat. Add about 2 tablespoons vegetable oil (twice around the pan). Add red onions, apples and cabbage. Season mixture with salt, pepper and caraway seeds. Toss and sear mixture 5 minutes, then add vinegar, brown sugar and Worcestershire and toss to coat and combine cabbage evenly. Reduce heat a bit and keep cabbage going until meat is all cooked.

Serve schnitzels with lemon wedges and a pile of seared red cabbage with caraway alongside. Makes 4 servings.

CHICAGO DOG SALAD

1/4 cup yellow mustard

2 tablespoons vinegar (eyeball it)

1 rounded teaspoon sugar

4 tablespoons vegetable oil

1 small red onion, thinly sliced

1/2 sack (8 ounces) shredded cabbage blend for slaw salads

1 romaine lettuce heart, shredded

2 vine-ripe tomatoes, diced

3 large half-sour OR garlic pickles, chopped

Salt and freshly ground black pepper

8 pork OR beef hot dogs, cut diagonally into 1-inch-thick slices

In bottom of a large bowl, combine mustard, vinegar, sugar and about 3 tablespoons vegetable oil. Add red onions, cabbage, romaine, tomatoes and pickles and toss salad; season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add remaining tablespoon vegetable oil (once around the pan), then arrange sliced dogs in a single layer. Sear for a couple of minutes on each side.

Mound up salad on plates and top with seared dogs and serve. Makes 4 servings.

CAPTION(S):

2 photos

Photo:

(1 -- color) no caption (book: ``RACHAEL RAY 365: NO REPEATS'')

(2 -- color) LIME-AND-HONEY GLAZED SALMON
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Publication:Daily News (Los Angeles, CA)
Article Type:Recipe
Date:Jan 17, 2006
Words:1180
Previous Article:V FOR VEGETARIAN FLAVORFUL MEATLESS FARE BEGINS WITH THE RIGHT INGREDIENTS.
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