Rachael Ray: Rachael's Daytime Talkshow

weekly grocery list

Click here to talk to other Club RR members about Rachael's recipes and your own mealtime solutions!

Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

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monday

November 16, 2009

Hosting Your First Thanksgiving: Apple and Onion Stuffin’

2 tablespoons EVOO - Extra Virgin Olive Oil
6 tablespoons butter, softened
1 fresh bay leaf
4 celery stalks from the heart with leafy tops, chopped
1 medium onion, chopped
3 or 4 Macintosh apples, quartered, cored, and chopped
Salt and pepper
2 tablespoons poultry seasoning
1/4 cup chopped fresh flat-leaf parsley leaves
8 cups cubed unseasoned stuffing mix
2 - 3 cups chicken stock

Hosting Your First Thanksgiving: Caramelized Onion Green Beans

1 tablespoon EVOO - Extra Virgin Olive Oil
1 tablespoon butter
1 large onion, sliced
1 1/2 pounds fresh green beans, trimmed
Salt

Hosting Your First Thanksgiving: Dress Up Your Store-Bought Pie

1 cup cold heavy cream
3 tablespoons maple syrup
1 teaspoon ground cinnamon

Hosting Your First Thanksgiving: Easy Homemade Gravy

3 tablespoons butter, cut in small pieces
3 tablespoons all-purpose flour
3 cups turkey or chicken stock
Palmful poultry seasoning or dried ground sage
Salt and pepper
Chopped flat-leaf parsley, for garnish, optional

Hosting Your First Thanksgiving: Orange Pecan Cranberry Sauce

1 10-ounce can whole berry cranberry sauce
Zest of 1 orange
1 tablespoon orange liquor such as Grand Marnier, or Triple Sec, from a nip
1/2 cup toasted pecans, chopped (optional)

Hosting Your First Thanksgiving: Roast Turkey Breast with Herb Butter

6 sprigs thyme, leaves removed
Zest of 1 lemon
1 stick butter, softened
Salt and black pepper
2 boneless, skin-on turkey breast, about 5 pounds each

Hosting Your First Thanksgiving: Smashed Potatoes

3 pounds small red potatoes, quartered
2 tablespoons butter
1/4 cup sour cream
2 scallions, chopped
1/2 cup milk
Salt and pepper

Wild Mushroom-Barley Soup

1 ounce dried porcini mushrooms or mixed wild mushrooms
1 quart chicken stock
3 cups water
1/4 cup EVOO - Extra Virgin Olive Oil
1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice
3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
1 bay leaf, fresh or dried
2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
4 cloves garlic, chopped or grated
Salt and pepper
3 tablespoons fresh sage, very thinly sliced
2 sprigs rosemary, finely chopped
1 15-ounce can diced, fire roasted tomatoes
1 cup pearl barley
1 bunch kale or dinosaur kale, leaves stripped from stems and thinly
Freshly grated nutmeg, to taste
3 tablespoons fresh sage, very thinly sliced

tuesday

November 17, 2009

Move Over Marshmallows: Sweet Spiced Potatoes Gratin

2 cups heavy cream
3 tablespoons pumpkin purée
1 teaspoon nutmeg
1 teaspoon ginger
Zest and juice of 1 orange
Salt and pepper
4 medium sweet potatoes, peeled and sliced 1/8-inch thick
2 tablespoons butter
1 cup sharp cheddar cheese, optional

Move Over Marshmallows: Sweet Potato Mash Topped with Caramelized Banana

3 pounds sweet potatoes, peeled and sliced on a bias
3 tablespoons butter
Zest and juice of 1 orange, divided
1 cup chicken stock
1/2 cup brown sugar
1/2 teaspoon grated nutmeg
Salt and pepper
2 bananas, thinly sliced
2 tablespoons sugar

Move Over Marshmallows: Acorn Squash Filled with Amaretti-Crusted Sweet Potatoes

3 small to medium acorn squash
4 tablespoons EVOO - Extra Virgin Olive Oil
Salt and pepper
3 sprigs thyme, chopper
2 1/2 pounds sweet potatoes, peeled and cut into chunks
3 tablespoons butter
1/4 banana, sliced
1/2 cup chicken stock
1/4 teaspoon grated nutmeg
6 amaretti cookies, crushed

Michael Symon's Fried Brussels Sprouts with Walnuts and Capers

Canola Oil, for deep-frying
1 garlic clove, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chili, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted, and coarsely chopped
1/2 cup Extra Virgin Olive Oil
1 pound Brussels Sprouts, trimmed and quartered lengthwise
2 cups loosely packed flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed, and patted dry
Kosher salt and freshly ground black pepper

Michael Symon's Grilled Hanger Steak with Steak Sauce and Pickled Chilies

1 tablespoon kosher salt
1 teaspoon sugar
1 teaspoon coriander seeds, crushed
1 teaspoon ancho chile powder
4 pounds hanger steak, trimmed of fat and connective tissue
1/2 cup Extra Virgin Olive Oil
1 cup pickled chilies, sliced
1/2 cup pickled onions
1 cup fresh flat-leaf parsley leaves
Lola Steak Sauce

Michael Symon's Lola Steak Sauce

2 cups balsamic vinegar
2 tablespoons red wine vinegar
1/2 cup raisins
1 small yellow onion, diced (1/2 cup)
3 garlic cloves
2 tablespoons dark brown sugar
1/2 teaspoon whole cloves
1/2 teaspoon cumin seeds
1/2 tablespoon celery salt
1 sprig fresh rosemary
1 or 2 salt packed anchovy fillets, rinsed and chopped (1 tablespoon)

Michael Symon's Master Pickling Recipe Using Red Onions

2 pounds red onions, sliced
White wine vinegar
Sugar
Kosher salt
2 tablespoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 garlic cloves
2 bay leaves

Michael Symon's Lola Burger

8 slices bacon
24 ounces ground beef, 75% lean
Kosher salt and cracked black pepper
4 thin slices cheddar cheese
4 English muffins, split
4 large eggs
1 dill pickle, thinly sliced
1/2 cup pickled red onion
4 teaspoons Spicy Ketchup

Michael Symon's Pickled Chilies

2 pounds chilies
Sherry vinegar
Sugar
Kosher salt
2 bay leaves
2 tablespoons coriander seeds
2 tablespoons black peppercorns
1 teaspoon cumin seeds
4 sprigs fresh marjoram
3 garlic cloves

Michael Symon's Spicy Ketchup

1 small yellow onion, minced
3 garlic cloves, chopped
Kosher salt
1 tablespoon Olive Oil
5 Fresno chilies, seeded and minced
1 ancho chili, seeded and minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons dark brown sugar
1 tablespoon cumin seeds
1 cinnamon stick
1 6-ounce can tomato paste
2 tablespoons cider vinegar

Michael Symon's Zucchini Fritters with Feta and Dill

2 medium zucchini
1 teaspoon kosher salt
1 tablespoon chopped fresh mint
1 1/2 tablespoons chopped fresh dill, plus hold dill for garnish
1 large scallion, white with green parts, thinly sliced on the bias
2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese, coarsely chopped or crumbled
Grated zest 1 lemon
1 large egg
3 tablespoons all purpose flour
Canola oil for pan frying
1/2 cup Greek yogurt
Course sea salt, for garnish

Pineapple Slaw

1/2 cup thick Greek-style plain yogurt, optional
2 inches fresh ginger, grated
Salt and pepper
3 tablespoons white wine vinegar
1/3 cup vegetable oil
1 pound slaw salad mix
1 cup crushed pineapple, freshly processed or canned, no sugar added, lightly drained

Brussels Sprouts with Pancetta and Balsamic Vinegar

6 slices pancetta, chopped
1 large onion, chopped
Salt and pepper
3 pints Brussels sprouts, large ones cut in half, small ones left whole
1 cup chicken stock
1/2 cup aged balsamic vinegar (eyeball it)

Cuban Style Monte Cristos

5 tablespoons butter, divided
1 clove garlic, finely chopped or pasted
2 tablespoons flour
1 1/2 cups whole milk, divided
1/4 cup yellow mustard
8 slices good quality sliced white bread
8 thin deli slices of Swiss cheese
8 thin deli slices baked ham
8 thin deli slices of smoked turkey or roast pork
4 thin horizontal slices of dill pickles or slice your own from 1 pickle or use store-bought sandwich stacker sliced pickles
3 eggs

wednesday

November 18, 2009

Chicken and Apple Pot Pies

2 tablespoons EVOO – Extra Virgin Olive Oil
2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-sized pieces
Salt and pepper
3 tablespoons butter
3 Empire, Gala or Honey Crisp apples, peeled and chopped
3-4 small ribs celery, chopped
1 onion, peeled and chopped
1 bay leaf
2 tablespoons fresh thyme, chopped
2 tablespoons flour
1 cup apple cider
1 cup chicken stock
1 sheet store-bought puff pastry dough, defrosted if frozen
1 egg, beaten with water

Have Your Pie and Eat It, Too: Apple Pot Pies

6 tart apples, such as Granny Smith or Northern Spies, peeled, seeded and diced
1/2 cup dried sweetened cranberries, a couple of handfuls
1/2 cup dark brown sugar
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
Juice of 1 lemon
Pinch of salt
1 pie dough
1 egg, lightly beaten
4 ceramic or oven-safe individual glass bowls or large ramekins

Hungry Girl's Apple Onion Stuffing

6 slices light bread (40 to 45 calories each with at least 2 grams fiber per slice)
4 cups chopped Fuji apples
2 cups chopped sweet onion
1 cup chopped celery
1/3 cup fat-free chicken broth, room temperature (plus extra if needed)
1/4 cup raisins (not packed)
1/4 cup minced fresh parsley
1/4 cup fat-free liquid egg substitute
1 tablespoon light whipped butter or light buttery spread
1 tablespoon minced shallots
1 teaspoon minced garlic
1/4 teaspoon salt
Salt and black pepper, to taste

Hungry Girl's Caramel Pumpkin Pudding Cupcakes

For cupcakes:
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin
1/3 cup fat-free liquid egg substitute
2 tablespoons sugar-free maple syrup
2 teaspoons cinnamon
2 teaspoons Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt
For topping:
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soy milk

Hungry Girl's Pumpkin-licious Nog

5 cups light vanilla soy milk
One small (4-serving) package sugar-free fat-free instant vanilla pudding mix
6 no-calorie sweetener packets
2/3 cup canned pure pumpkin
1 teaspoon rum extract
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
Optional topping: additional cinnamon

thursday

November 19, 2009

Chicken and Green Bean Soup with Pesto

1 cup basil leaves, lightly packed
1/2 cup flat leaf parsley, a couple of handfuls
1/4 cup dill, a handful
1/4 cup lightly toasted shelled pistachios or pine nuts
1 clove garlic, finely chopped and mashed into paste with a little salt or grated
1/3 cup grated Parmigiano-Reggiano cheese, a generous handful
Salt and pepper
1/3 to 1/2 cup EVOO - Extra Virgin Olive Oil, plus 2 tablespoons
3/4 pound chicken tenders, chopped into small dice, 1/2-inch
1 medium-large onion, chopped into 1/2-inch dice
2 ribs celery from heart, chopped
1 carrot, peeled and finely chopped
1 small red bell pepper, finely chopped
1 bay leaf
8 cups of chicken stock, or 6 cups chicken stock, plus 2 cups water
2 cups frozen French-cut green beans
1 cup small cut pasta, such as small penne or ditalini

Thanksgiving Leftover Wellington

4 slices leftover turkey from the deli or from a fresh roasted breast, about 4 cups
4 tablespoons cranberry sauce, leftover or whole berry from the can
1 cup leftover Apple Onion Stuffing
1 sheet frozen prepared puff pastry, defrosted
1 egg, beaten with a splash of water

Turkey Wellington

1 tablespoon EVOO - Extra Virgin Olive Oil, plus extra for drizzling
1 tablespoon butter
1 shallot, chopped
1/2 pound button mushrooms and stems, cleaned and finely chopped in food processor
Salt and pepper
2 tablespoons dry cooking sherry, 2 splashes
4 slices of turkey, about 4 cups worth
8 ounces chicken paté, available in specialty cheese cases of larger markets
1 sheet frozen prepared puff pastry, defrosted
1 egg, beaten with a splash of water