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.
monday
November 16, 2009
- 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
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 1 tablespoon butter
- 1 large onion, sliced
- 1 1/2 pounds fresh green beans, trimmed
- Salt
- 1 cup cold heavy cream
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- 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
- 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)
- 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
- 3 pounds small red potatoes, quartered
- 2 tablespoons butter
- 1/4 cup sour cream
- 2 scallions, chopped
- 1/2 cup milk
- Salt and pepper
- 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
- 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
- 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
- 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
- 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
- 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
- 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)
- 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
- 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
- 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
- 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
- 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
- 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
- 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)
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
friday
November 20, 2009
- 1 quart chicken stock
- 1/4 teaspoon saffron threads, a couple of pinches
- 1 tablespoon EVOO - Extra Virgin Olive Oil
- 4 chicken thighs or legs
- Salt and pepper
- 2 tablespoons butter
- 1/2 cup broken, thin spaghetti pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 1/3 pound Spanish chorizo, casing removed and cut into small dice
- 1 cup white rice
- 2 tablespoons chopped thyme
- 1 teaspoon paprika
- 1 cup frozen peas
- 1/4 cup diced pequillo peppers or chopped pimientos
- 1 pound medium shrimp, peeled and deveined or mussels, scrubbed