Download - Every Day With Rachael Ray
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SOME FRIDAY NIGHTINTO TUESDAY.
THROW
The ultimate combination of
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life opens up when you do
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on the cover Photograph by Gentl & Hyers;
food styling by Maggie Ruggiero; prop styling by Angharad Bailey. Cupcake photograph by Sang An.
88 RACHAEL RAY’S
30-MINUTE MEALS
Kick off 2014 with
juicy steaks, hearty
pastas and delicious
warm-you-up soups.
98 ROCK YOUR GUAC!
You’ll twist and shout
for these cool new
guacamole mash-ups.
Grab some chips, then
dip right in!
102 SLOW COOKER S.O.S.
No mat er what’s
stressing you out in
the kitchen, you’ll f nd
the f x with these eight
great recipes.
112 LOVE BITES
Super-cute sweet
treats inspired by
the classic Valentine’s
Day box of chocolates.
How romantic!
Sweet spot! Treat your sweetie (and yourself!) to our most popular chocolatedessert recipes ever at r
RachaelRayMag.com/sweettreats.
Adorablepecan-pie pops
page 112
JAN/FEB 2014
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page
2JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
HEALTHY
HELPING!
BOOKLET
6 OUR 25 MOST
POPULAR
CHOCOLATE
DESSERTS EVER!
From hot cocoa cookies to white-chocolate fondue, we’ve got all your cravings covered.
8 THIS MONTH’S
MENU
Our index of recipes in the issue
DRINK (JUICE!) TO
YOUR HEALTH
Why spend money at thejuice bar? These good-for-you sips are delish andeasy: no juicer required!
11 RACH’S NOTEBOOK
Here’s to more timein the new year for friends, hobbies and,of course, great food.
123 INSIDE OUR TEST
KITCHEN
Genius tips and tricks126 PET PROJECT
Dogs need comfort food, too! Your pooch willlove this stick-to-his-ribs chicken dish.
128 PLAY WITH
YOUR FOOD!
Whipped cream cutouts in shapes that warm the heart.
59 LIFE OF THE PARTY
Send one of our custom Valentine’s Day e-cards to your beloved foodie!
62 THE RELIEVED RENOVATOR
Now that her kitchen makeover is f nished, editor-in-chief Lauren Purcell shares what she learned.
64 GOOD BUYS
Stay on time with these adorable kitchen timers! 66 LOOKING GOOD: STYLE
Try Rach’s out-on-the-town black-and-white look.
home & away
43 WORD OF MOUTH
Maple syrup menus, agave-spiked beauty loot, Sweethearts through the ages and—touchdown!—edible snack stadiums
50 COCKTAILS, ANYONE?
Cheer on the Winter Olympics with these colorful (and tasty) “rings” for your drinks.
53 EATING RIGHT
Break out of your mealtime rut. Home cooks and experts share their strategies for bringing fun back to the table.
news & how-to’s
71 WORTH IT?
Should you spend $15 on a kitchen scale? 73 SUPERMARKET SMARTS
Global supper starters, jarred vs. fresh peanut but er,butcher secrets and lef over-Champagne tips.
81 DINNERS FOR A DEAL
Get your greens with $3 main-dish salads.
faves & saves
food & fun 17 FAST IDEAS!
Fif een wintry meals, snacks and drinks! 26 IN SEASON
Get fresh with ginger! 29 EXPRESS-LANE SUPPERS
One grocery bag; three fast meals 32 COOK WITH KIDS
Let the good times roll with these baked lasagna wraps. 35 HOT TOPIC
Chefs are reinventing classic Jewish deli food! Try new takes on brisket, latkes and more.
page 17
page 50
JAN/FEB 2014
page 64
page 74
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FOODDEPUTY FOOD EDITOR Nina Elder
FOOD FEATURES EDITOR Gabriella Gershenson
FOOD EDITOR Katie Barreira
ASSOCIATE FOOD EDITOR Alexa Weibel
LIFESTYLE
ASSOCIATE EDITOR Allyson Dickman
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PEEK BEHIND
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For the inside scoop on what we’re doing (and eating!), follow us on Instagram @RachaelRayMag.
“Rock Your Guac!” (page
98) used four avocados per
recipe, and the prettiest
of the 44 shells became serving bowls.
We work so far ahead that
Editor-in-Chief Lauren Purcell
took a break from this issue to talk
Halloween on NBC New York.
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lifesaver inthe kitchen?
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page
6
CHOCOLATE CAKE CHOCOLATE–PEANUT
BUTTER BOMBES
CANDY BAR FUDGE
HOT CROCK
CHOCOLATE PUDDING
It’s your lucky day, chocoholics! Just for
all you Hershey-bar-in-your-purse-
for-“emergencies” types, we’ve collected
our most viewed, shared, printed and
pinned chocolate desserts of all time.
Now stop drooling and go get the recipes
at RachaelRayMag.com/chocolate!
QUICK &
EASY!
HOT COCOA COOKIES
THE
#1
FAVE!
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FAST FUDGY BROWNIES
FROZEN HOT
COCOA
DOUBLE CHOCOLATE COOKIES
WITH A PEPPERMINT PATTY
SURPRISE
BLACK-BOTTOM CUPCAKES
CHOCOLATE WHISKEY CAKE
CHOCOLATE-RASPBERRY
TRUFFLE BARS
GERMAN CHOCOLATE
PECAN PIE
HEAVENLY
WHITE-CHOCOLATE FONDUE
CHOCOLATE BABY CAKES
WITH CHOCOLATE GLAZE
FRIED CHOCOLATE PUDDING
HAND PIES
ALMOND JOY
LAYER CAKE
CHOCOLATE–ZUCCHINI
SNACK CAKE
CHOCOLATE RED-WINE
CUPCAKES WITH
MASCARPONE ICING
TAKES
10
MINUTES!
HOT MAINE MUDSLIDES
WITH CHOCOLATE BISCOTTI
LIGHT-AS-AIR
CHOCOLATE MOUSSE
SUBTLY SPICY
CHOCOLATE-CHILI
BROWNIES
TRIPLE CHOCOLATE
ICE CREAM CAKE
THE BEST BASIC
BROWNIES
HEAT
THINGS
UP!
CHOCOLATE LAYER CAKE
HOT FUDGE
SUNDAE CAKE
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BREAKFAST DIPS & SNACKS
Cheese Blintz Hot Cakes p. 18 Q�Q
Maple-Raisin Oatmeal p. 20Q�Q
Eggplant-Parm Grilled Cheese p. 94Q�Q
SAMMIES
Key:Q�Fast (30 min. or less)
Q�Vegetarian
Q�Freezer-Friendly
Q�Gluten-Free
HH Find these recipes
in our Healthy Helping!
tear-out booklet.
Burgers with Blue Cheese Aioli p. 12 Q
Lamb Meatball Subs
p. 20QLatke Reuben
p. 35
Bubbly Cheese Fondue p. 74 Q�Q
Buffalo Dip p. 21Q�Q
Sweet Chile Hot Wingsp. 103
11 great guacs!
Classic Guacamole p. 98Q�Q�Q
Mango & Mint Guacamole p. 98Q�Q�Q
Swedish Chef Guacamole p. 99 Q�Q
Bacon & Egg Guacamole p. 99Q�Q
Spicy Sesame Guacamole p. 99Q�Q�
Seven-Layer Guacamole p. 100Q�Q�Q
East Meets Mex Guacamole p. 100Q�Q�Q
Pom-Walnut Guacamole p. 100Q�Q�Q
Tuscan-Style Guacamole p. 101Q�Q�Q
Greek to Me Guacamole p. 101 Q�Q�Q
Chipotle Chicken Guacamole p. 101Q�Q
SALADS & SIDES
Butternut Squash & Arugula Salad p. 81 Q�Q
Warm Spinach & Roast Pork Salad p. 84 Q
Tarragon Grapefruit Salad
p. 22Q�Q�QVino-grette Salad
p. 74 Q�Q�Q
Spinach Salad with Quinoa p. 21 Q�Q�Q
Shrimp, Radicchio & Couscous Salad p. 83Q
Warm Wedge Salad
p. 82Q
Roasted Root Vegetable Tzimmes p. 38 Q�Q
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YOUR JAN/FEB 2014
RECIPE INDEXDRINKS
DESSERTS
Honey-Do! Juice HHQ�Q�Q
Green Cleanse Juice HHQ�Q�Q
Orange Aid Juice HHQ�Q�Q
Red Hot Juice HHQ�Q�Q
Mexican Magic Bars p. 21Q�Q�Q
Hail to Kale Juice
HH Q�Q�Q
Mellow Yellow Juice
HH Q�Q�QPineapple 75 p. 21 Q�Q�Q
Pear-adise Juice HHQ�Q�Q
MEAT, CHICKEN & SEAFOOD
Tagliata with Celery & Mushroom Salad p. 91 Q�Q
Shrimp & Grits
p. 20QCod with Mushrooms
p. 24Q�Thai Pork Chops
p. 24QBlackened Chicken with Broccoli Slaw p. 20 Q�
Chicken & Broccoli Stromboli p. 30Q
Asian Chicken Lettuce Cups p. 30Q
Coffee-Braised Brisket p. 36Q
Chicken in Champ-pan Sauce p. 74 Q�Q
Smoky Beef Tacos p. 111
Low & Slow Chipotle-Maple Beef p. 110Q�Q
Slow-Cooker Paella p. 105 Q�
Flatiron Steak Soba
p. 97Q
Brussels Sprouts Pasta p. 24 Q�Q
Pizza Supreme p. 25 Q
Sesame Beef Noodle Bowl p. 110
Beef Ravioli with Sage Butter p. 111
Pasta Pinwheels p. 33�Q�Q
Chicken Ragu with Fennel p. 93Q
Quick Bean & Porcini Ragu p. 94 Q�Q
Sausage, Bean & Spinach Stew p. 108 Q�
Chicken Meatball & Vegetable Soup p. 30 Q�
Mushroom Soup with Marsala p. 91Q�Q
Sausage, Zucchini & Potato Soup p. 97Q�Q�
Parsnip & Potato Soup p. 88 Q�Q�
SOUPS & STEWS
Veal & Eggplant Ragu p. 92 Q
PIZZA & PASTA
Challah & Honey Bread Pudding p. 37 Q
Bourbon Cherry Cordial Cupcakes p. 115Q
Orange Tartp. 17Q�Q
Spiked Sorbet p. 74 Q�Q�Q�Q
Creamy Orange Panna Cottas p. 116
Pecan Pie Pops
p. 117 Q
Spiced Wine-Poached Pears p. 106�Q�Q
Raspberry Caramel Sundaes p. 114 Q�Q
Coconut Whoopie Pies
p. 114 Q
page
9
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Tom’s of Maine makes a dif erence for
your smile without putting artifi cial
dyes, sweeteners or preservatives in
your mouth. Choose the trusted name
in natural oral care for over 40 years.
No animal testing or animal
ingredients.
We share every ingredient, its
purpose, and its source at
www.tomsofmaine.com.
Sustainable practices are a
priority in every aspect of our
business.
No artificial colors, flavors,
fragrance, or preservatives.
We strive to maximize recycled
content and recyclability of our
packaging.
5% (12 days) of employee time to
volunteering. 10% of profits to
human and environmental goodness.
I.P.S
What makes a product good? At Tom’s, it includes how we make it.
We believe what’s inside matters.
TM
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NOW THAT THE BUSY HOLIDAYS ARE OVER, ’tis the
season to slow-cook. I braise just about everything in January and February—you can even slow-cook a romantic Valentine’s Day dinner, including dessert! Take a slow ride to our delicious warm-you-up recipes and ideas on page 102. And remember—if you don’t own a slow cooker, you can always cook slow and low in your oven.
The Super Bowl is happening this year at the MetLife Stadium in New Jersey (home of my beloved Jets), and John and I will be watching from our place in upstate New York. As always, we have tons of ideas for your Bowl party: 11 easy twists on guacamole (page 98), big-batch, f nger-lickin’-good wings (page 103) and tips for serving it all in an over-the-top way: snack stadiums (page 48). And here’s a bonus tip: Set up an interactive buf et such as a chili bar with multiple toppings for your guests to choose from. And make it BYOB—bring your own beer!
Whenever I’m interviewed around the New Year, people ask me what’s on my resolutions list. I make a daily resolution that I will try to do bet er than I did the day before. Every day is a clean slate for every one of us, so, in my opinion, April 28th is asimportant as January 1st. Any day can be the f rst day of the rest of your life. My general goals for the year? To take my Italian class more seriously, read more actual (not digital) books, get back into my drum lessons… train for a half marathon? (That dream may be a mile or two too far!)
Whatever is on your list for the year, I hope it includes happiness and good health, lots of time in your kitchen and at your table with those you love and, most certainly, more sharing of good food.
Love,
PH
OTO
GR
AP
H B
Y J
IM W
RIG
HT.
RACH’S NOTEBOOK
Ring in the new!
Italian classes
Drum lessons
Half marathon?
Read more books
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PHOTOGRAPH BY JOHN KERNICK
RACH’S NOTEBOOK
BURGERS
2 lbs. ground sirloin or chuck
2 tbsp. Worcestershire sauce
2 tbsp. grainy Dijon mustard
2 tbsp. prepared horseradish
Kosher salt and coarse black pepper
Melted butter, for basting
12 oz. (3⁄4 lb.) sliced sharp white cheddar
6 burger rolls, toasted
Green leaf or butter lettuce
Sliced beefsteak tomatoes
1 Vidalia or other mild sweet onion, thinly sliced
HOMEMADE MAYO
1 organic egg yolk
1 tsp. Dijon mustard
2 tbsp. fresh lemon juice
2⁄3 cup grapeseed oil
Sea salt
CHUNKY BLUE CHEESE AIOLI
1 cup Homemade Mayo or store-bought mayo
6 oz. crumbled blue cheese or smoked blue cheese crumbles
2 tbsp. fi nely chopped fl at-leaf parsley
1 tbsp. grainy Dijon mustard
1 large clove garlic, grated or pasted
�Z In a large bowl, combine the
beef, Worcestershire, Dijon and
horseradish; season with salt
and pepper. Shape into 6 patties.
Heat a griddle or cast-iron
skillet over medium-high. Cook
patties, turning occasionally and
basting with melted butter, about
8 minutes for medium-rare. Top
with slices of cheddar and cover
for the last minute or two of
cooking until the cheese melts.
�Z For the mayo, in a medium
bowl, whisk the egg yolk, Dijon
and lemon juice; then, continuing
to whisk, slowly stream in the oil,
letting it pour down the sides of
the bowl. Season with sea salt.
�Z For the aioli, in a medium
bowl, mix the mayo, blue cheese,
parsley, Dijon and garlic.
�Z Divide the cheeseburgers
among the roll bottoms; spread
the aioli on the roll tops. Top the
burgers with lettuce, tomato,
onion and the roll tops.
Spicy Cheddar Burgers with Chunky Blue Cheese Aioli MAKES 6
National Cheeseburger Day lands in the fall, but winter is when a hearty beef-and-bun
combo like this—with two types of cheese!—can really hit the spot. BY RACHAEL RAY
12
FO
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For more information and delicious recipe ideas, visit mrsdash.com.
Salt-free, all natural meal solutions. Try all 10 fl avor-fast varieties.
TEAR INTO DELICIOUS
SALT-FREE FLAVOR.
INTRODUCING NEW SEASONING MIX PACKETS
© 2
01
4 B
&G
Foo
ds,
Inc.
|
Mrs
. D
ash
is a
Reg
iste
red
Tra
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of B
&G
Foo
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Nor
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Inc.
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FREE STUFF! We’re giving out tons of gratis
goodies that’ll brighten your
life in the new year. Consider
it our gif to all of you!
RACH VS. GUY
ROUND 3!We’re back and ready to rumble! With
one win each under our belts, Guy and I
are battling for bragging rights in the third
season of Rachael vs. Guy: Celebrity
Cook-Off, premiering January 6 on Foodff
Network—and we’re entrusting celebrities
like rapper Vanilla Ice, actress Florence
Henderson and reality-TV star Jake Pavelka
to duke it out for us! The winner’s charity
will receive $50,000. Don’t miss it!
Pizza! Making it together
is fun and we get to pick
what we want to put on top.
—Susan Du Toit Roy
Your pasta
carbonara!
—Angie
Mortimore
Marciniak
If you ask me,
there’s nothing
more romantic
than a delicious
homemade
dinner. So for
Valentine’s
Day, John and
I keep it simple:
I always make
him pasta
carbonara and
we stay in with
our pup, Isaboo.
What’s your
favorite romantic meal?
My guy’s salmon with
mushroom risot o. It’s
how he won my heart!
—Tamela Renee Flynn
My hubby
spoils me!
He always
makes my
favorite:
French
onion soup.
—Melissa But s
Homemade
tomato
sauce with
pasta and
meatballs,
wine and
Sinatra
playing in the
background.
—Debbie Porto
Lombardo
I think you’redishy.
VALENTINE’SDAY CARDSSend sweet, punny
foodie messages to your
loved ones this
Valentine’s Day with our
downloadable cards. Whether
you send them via email, snail
mail or hand-deliver them
with a kiss, you’ll defi nitely
leave them hungry for more!
RachaelRayMag.com/vdaycards
OUR SWEETESTTREATSWe’ve got your next dinner party
dessert covered! Fast FFF udgy
Brownies! Frozen Hot Cocoa!
Check out our 25 most
popular chocolate
treats of all time.
RachaelRayMag
.com/desserts
KITCHEN REDOFOR YOU!ENTER TO WIN to renovate the heart
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Subject to Official Rules at www.rachaelraymag.com/
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$10,000$10,000
RA
CH
AEL P
OR
TR
AIT
BY M
ELA
NIE
DU
NEA
.
DESSERT PHOTOS on pages 6–7 by (left to right, top to bottom): Tom Schierlitz, Kate Sears, Chris Craymer, Milwaukee, Sang An, Kate Sears, Tom Schierlitz, James Carrière, Stephen Scott Gross, Romulo Yanes, John Kernick, Antonis Achilleos, Romulo Yanes, Deborah Jaffe, Marcus Nilsson, Kate Sears, Stephen Scott Gross, Stephen Scott Gross, Con Poulos, Levi Brown, James Baigrie, Antonis Achilleos, Con Poulos, Ben Fink, Stephen Scott Gross.
RACH’S NOTEBOOK
>
Talk to me!
page
14
DID YOU KNOW?On Valentine’s Day,
John’s the one who
gets a bouquet—of
a dozen different
salamis! I think it’s
way more romantic
than fl owers. And
more delicious!
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B E C A U S E
I LO V E F O O DW H Y I CO O K
SM TO F E E L L I K E A N
A R T I S T
TO FEED MY
C R E AT I V I T Y
B E C A U S E A N E W
I N G R E D I E N T I S L I K E
A N E W T O Y
B EC A U S E M Y K I TC H E N
I S M Y S A N C T UA RY
TO U N L E A S H M Y
I N N E R C H E F
TO R E M I N D M E
O F H O M E
T O S H O W M Y
L O V E
W H AT E V E R T H E R E A S O N. W H AT E V E R T H E D I S H.M A K E I T D E L I C I O U S W I T H S WA N S O N.™The stock that adds rich flavor to all of your creations.
Get inspired and share your reason at SwansonWhyICook.com.
© 2013 CSC Brands LP
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Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.
New look. Same garden quality.
©2013 Del Monte Corporation. All Rights Reserved.
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no-fuss
DESSERT!
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RECIPES BY ROCHELLE PALERMO
PHOTOGRAPHY BY JOSEPH DE LEO
Orange Tart1 blood orange • 1 navel orange • 1 sheet frozen puff pastry,
thawed • 1⁄3 cup orange marmalade • 3⁄4 cup heavy cream
• 1 tbsp. confectioners’ sugar FPeel oranges and remove
pith; slice each into 8 rounds. Put pastry on parchment-
lined baking sheet; spread with marmalade. Top with
oranges. Bake at 425° until crisp, 25 minutes. Let cool. Beat
cream and sugar until thick; serve with tart. Serves 6 to 8.
15YUM!
YAY, GINGER! )�LASAGNA FOR KIDS ) DELI, UPDATED
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Cheese Blintz
Hot Cakes
2 eggs • 1⁄2 cup fl our • 1⁄4 cup
milk • 11⁄2 tbsp. sugar • 1⁄4 tsp.
baking powder • 1 cup cottage
cheese • 2 tbsp. butter • jam
and confectioners’ sugar
FIn blender, mix eggs,
fl our, milk, sugar and baking
powder, 10 seconds. Add
cottage cheese; blend until
just incorporated. On griddle,
heat butter over medium.
Working in batches, spoon
batter by 1⁄4 cupfuls onto
griddle. Cook, fl ipping once,
until golden, 5 minutes. Repeat
with remaining batter. Top with
jam; dust with sugar. Makes 8.
brunch
FAVE!
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food & fun | FAST IDEAS
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HELLMANN’S.® BRING OUT THE BEST.
®
©2012 U
nilever
PARMESAN CRUSTED
CHICKEN1/2 CUP HELLMANN’S® REAL MAYONNAISE
1/4 CUP GRATED PARMESAN CHEESE
4 CHICKEN BREAST HALVES
4 TSP. ITALIAN SEASONED BREAD CRUMBS
COMBINE HELLMANN’S® WITH CHEESE.
ARRANGE CHICKEN ON BAKING SHEET.
TOP WITH MAYONNAISE MIXTURE.
SPRINKLE WITH BREAD CRUMBS. BAKE 20
MINUTES AT 425°. FIND MORE CHICKEN
RECIPES AT FACEBOOK.COM/HELLMANNS
the secret to Juicy chicken.
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Blackened Chicken with Broccoli Slaw2 lemons • 1⁄3 cup mayo
• 1 bag (12 oz.) broccoli
slaw • 11⁄3 lbs. chicken
tenders • 3 tbsp. Cajun
seasoning • 2 tbsp. canola
oil FPreheat skillet over
medium-high. In bowl,
whisk juice of 1 lemon
with mayo. Toss with slaw;
season. Cut remaining
lemon into wedges. In
skillet, combine chicken
with Cajun seasoning
and oil. Arrange in an
even layer and cook over
medium until browned
on both sides, 5 minutes.
Serve with slaw and lemon
wedges. Serves 4.
Maple-Raisin Oatmeal 3⁄4 cup golden raisins • 1⁄2 cup pure
maple syrup • 1⁄2 tsp. ground cinnamon
• 1 cup milk • 2 cups quick-cooking rolled
oats • 1⁄2 cup chopped pecans FIn pot,
cook raisins, syrup and cinnamon over
low, 3 minutes. In large pan, simmer
milk and 3 cups water, then add oats
and cook, stirring, 3 minutes. Serve with
syrup mixture and nuts. Serves 4.
Oat-standing breakfast Dinner hero!
Lamb Meatball Subs11⁄2 lbs. ground lamb • 1⁄2 onion, grated
• 2 tbsp. EVOO • 3 cups marinara • 1 tsp.
ground cumin • 4 hoagie rolls • 4 oz.
shredded mozzarella FMix lamb and
onion; season. Form into 12 balls. In
skillet, heat EVOO over medium. Cook
meatballs 10 minutes. Add marinara
and cumin; simmer 10 minutes. Spoon
into rolls; top with cheese. Makes 4.
family
NIGHT
Southern supper
Shrimp & Grits 3⁄4 cup instant grits • 11⁄2 cups corn
• 1 cup shredded cheddar • 11⁄2 lbs.
peeled and deveined shrimp • 1⁄3 cup
beer • 3 tbsp. butter • chopped parsley,yy
for garnish FCook grits according to
package directions; stir in corn and
cheese. In skillet, cook shrimp, beer
and butter over high, 2 minutes. Serve
grits with shrimp and parsley. Serves 4.
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food & fun | FAST IDEAS
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Spinach Salad with Beets, Quinoa & Goat Cheese1 lemon, zested and juiced • 1 shallot,
fi nely chopped • 3 tbsp. EVOO • 5 oz.
baby spinach • 3⁄4 cup cooked, cooled
quinoa • 2 cooked beets, peeled and cut
into wedges • 3 oz. goat cheese • 1⁄2 cup
walnuts FIn bowl, whisk 2 tsp. zest,
3 tbsp. juice, shallot and EVOO;
season. In large bowl, toss
remaining ingredients
with the dressing.
Serves 4.
Buf alo Dip1 cup sour cream • 1⁄3 cup buttermilk
• 2 tbsp. crumbled blue cheese
• 1⁄4 tsp. celery seed • 11⁄2 tsp. hot
sauce • 4 tbsp. chopped scallions
• veggies FIn blender, puree fi rst four
ingredients with 1 tsp. hot sauce and
3 tbsp. scallions; season. Transfer to
bowl; top with remaining scallions
and hot sauce. Serve with veggies.
Makes 13⁄4 cups.
Sports-bar snack
Pineapple 751 cup ice • 1⁄4 cup pineapple juice
• 2 tbsp. gin or vodka • chilled
sparkling wine • 1 lemon FIn a
cocktail shaker, shake ice, pineapple
juice and gin until thoroughly mixed;
strain into a Champagne fl ute. Top
with sparkling wine. Using a vegetable
peeler, cut a strip of lemon peel and
curl over rim. Makes 1.
hearty &
HEALTHY
Elegant eye-opener
QUICKGRAINTRICKSEE P. 124
Raising-the-bar cookie!
Mexican Magic Bars11⁄3 cups crushed graham crackers
• 1 stick butter, meltr ed • 11⁄2 cups
chocolate chips • 1⁄2 tsp. ground
cinnamon • 1 cup pecans • 11⁄2 cups
unsweetened coconut flakes • 14 oz.
sweetened condensed milk FIn
9x13-inch baking dish, mix crackers and
butter; press onto bottom. Layer with
remaining ingredients. Bake at 375°
until browned, 25 minutes. Makes 24.
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Tarragon Grapefruit Salad2 grapefruits, chilled • 1 tbsp. red wine
vinegar • 1 tbsp. EVOO • 1⁄2 small red onion,
thinly sliced • 3 tbsp. chopped toasted
almonds • 1⁄2 tsp. chopped fresh tarragon
FGrate 1 tsp. zest from one grapefruit, then
peel and segment both. In bowl, mix vinegar
and EVOO; season. Arrange grapefruit on
4 plates. Top with onion, almonds, tarragon,
zest and the dressing. Serves 4.
citrus
STUNNER
TAKE THE BITE OUT OF ONIONS!SEE P. 125
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food & fun | FAST IDEAS
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Brussels Sprouts Pasta1 tbsp. EVOO • 1 lb. Brussels sprouts,
sliced • 2 tbsp. minced garlic • 11⁄2 cups
heavy cream • 1 cup grated Pecorino
• 12 oz. cooked farfalle, plus 1⁄2 cup
pasta water • 1 tsp. lemon zest FIn
skillet, cook fi rst three ingredients over
medium, 5 minutes. Stir in cream and
cheese; simmer 2 minutes. Add pasta
water to thin sauce; toss with pasta
and season. Top with zest. Serves 4.
Meatless meal
Cod with Mushrooms
12-oz. cod fi llet • 10 oz. oyster
mushrooms • 3 tbsp. EVOO • 1⁄2 cup
fish stock • 1⁄3 cup white wine • 1 tbsp.
minced garlic • 1 tbsp. chopped
chives FOn parchment-lined baking
sheet, season cod. Roast at 450° for
12 minutes. In pan, cook mushrooms in
EVOO over high, 2 minutes. Stir in stock,
wine and garlic; boil 3 minutes. Top cod
with mushrooms and chives. Serves 2.
Skillet supper Date night!
Thai Pork Chops1 tbsp. EVOO • 4 bone-in pork chops
(3⁄4 inch thick) • 1 onion, sliced • 1 green
bell pepper, sliced • 14 oz. coconut
milk • 1⁄4 cup red curry paste • 11⁄2 tbsp.
grated ginger • 1⁄2 cup cilantro FIn
skillet, heat EVOO over high. Season
pork; brown, 5 minutes per side. Transfer
to plate. Bring next 5 ingredients to a boil;
simmer 10 minutes. Return pork to pan;
top with cilantro. Serves 4.
food & fun
| FAST IDEAS
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Pizza Supreme
8 oz. pizza dough • 2 tsp. EVOO • 1 red
bell pepper, thinly sliced • 2 cloves
garlic, thinly sliced • 1 tsp. fresh
thyme • 1⁄3 cup ricotta • 1 hot Italian
sausage, casing removed FStretch
dough into 10-inch round; transfer to
baking sheet. Brush with EVOO; top
with remaining ingredients. Bake at
500° until bottom of crust is golden,
15 minutes. Serves 2.
bet er than
TAKEOUT!
* serving = ½ cup ©2013 CSC Brands LP
Kids and moms love V8 V-Fusion® 100% juice
for totally diferent reasons. Kids because
the fruit makes it taste great. Moms because
it has 1 full serving of fruits and 1 full serving
of vegetables* with no sugar added. A family
favorite for a reason. (Or two.)
NUTRITIOUS
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food & fun | IN SEASON
TEXT BY GANDA SUTHIVARAKOM
PHOTOGRAPH BY PLAMEN PETKOV
Hot stuf
The term racy was once
used to describe foods spiced
with ginger. The English called
ginger races—from the Spanish for
“roots”—and thought these dishes
revved up the sex drive. That’s
debatable, but ginger def nitely
revs up the taste buds!
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Take your pickDial up the spice of dishes with
these dif erent styles of ginger.
1. FRESH GINGERThe shiny underground stem of the Zingiber offi cinale plant e
lends the freshest fl avor.
Q Pick Look for fat, fi rm “fi ngers” with smooth, shiny skin. Avoid specimens that are soft or have green shoots.
Q Prep Use a spoon to scrape off the skin, then grate the fl esh and squeeze out juice to use in salad dressing; slice into coins and simmer in tea; or mince for stir-fries or curries.
Q Store Keep whole ginger in the crisper in a zip-top bag for up to two months; once it’s cut, use within a few days.
2. GROUND GINGERThis potent powder amps up desserts like gingerbread or pumpkin pie, and adds a subtle kick to soups and stews and marinades. Sprinkle some of it into whipped cream!
3. PICKLED GINGERThese paper-thin sheets are a sushi staple, but are also tasty sliced and tossed into fried rice or salad.
4. CANDIED GINGERChop these chewy, sweet-hot slices and add to cookie dough or brownie batter, or sprinkle over ice cream.You can also eat them plain!
HEALING MEAL Simmer
chicken broth with ginger coins
and garlic cloves for a delish,
invigorating cold remedy.
SWEET SIDE Simmer sliced
carrots with butter, chopped
ginger, sugar and enough water
to cover; cook, covered, until
carrots are tender and glazed.
BIG DIPPER Mix chopped
ginger with rice vinegar, soy
sauce, scallions and sesame
oil for a quick dipping sauce.
COCKTAIL HELPER Boil
sliced ginger in 2 cups water
for 10 minutes; add 2 cups
sugar and stir until dissolved.
Stir cooled syrup into drinks.
FRESH TAKES WITH GINGER!
The number of baby girls per million
christened Ginger in the 1970s, when thepopularity of the name was at its peak in the U.S. (Sorry, Spice Girls —it didn’t even rank in the ’90s.)
Here, ginger is a f avor. In the U.K., it’s a
hair color! Can you tell which three celeb
redheads are for real?
HAIR IQ:
EMMA STONE
real or dyed?HAIR IQ:
JESSICA CHASTAIN JULIANNE MOORE
CHRISTINA HENDRICKS LUCILLE BALL
LINDSAY LOHAN
Answers: Stone, dyed; Lohan, real; Chastain, real; Moore, real;Hendricks, dyed; Ball, dyed.
More than a tummy tamerWhen in doubt, have some ginger: It’s chock-full of healing compounds that help with all kinds of ailments, from colds and fever to pain and infl ammation!
FO
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.
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Prototype shown with options. Production model will vary. ©2013 Toyota Motor Sales, U.S.A., Inc.
Learn more at toyota.com/corolla
The all-new Corolla features the perfect combination of modern technology
and premium style, from an available 6.1-in. touch-screen display to a
piano-black center stack. It’s beyond an upgrade. It’s a whole new level.
ELEVATED INSIDE AND OUT.
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FO
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PANTRY ITEMSYELLOW ONIONS, GARLIC, EVOO,CHICKEN BROTH, VEGETABLE OIL,SOY SAUCE, SALT AND PEPPER
SHOPPING LIST
Your supermarket run just got easier!Speed through the 10-items-or-less
lane and still dine deliciously!
Asian Chicken Let uce Cups
Chicken & Broccoli Stromboli
Chicken Meatball & Vegetable Soup
1 BUNCH SCALLIONS
8 OZ. MOZZARELLA,
SHREDDED
2 SMALLHEADS
BROCCOLI
1 BOX ORZO
1 LARGE HEAD
BUTTERLETTUCE
HOISINSAUCE
RECIPES BY HEATHER MELDROM
PHOTOGRAPHY BY CON POULOS
2 CANS(14.5 OZ. EACH)
DICED TOMATOESWITH ITALIANSEASONING
21 ⁄2 LBS. GROUNDCHICKEN
OR TURKEY
2 LARGE CARROTS
1 LB. PIZZA DOUGH
The ultimate
time-saver!
Shop faster with our digital shopping checklist. Get it at RachaelRayMag
.com/ janlist.
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& fun | EXPRESS-LANE SUPPERS
food
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EASY BAKE Wrap the baked
stromboli in foil and freeze for up
to 2 months. Reheat in a 350° oven.
HOT TIP! Add some heat
by serving the lettuce cups with
sriracha for drizzling.
FLAVOR BOOSTER Amp up
the meatballs by mixing in some grated
Parmesan or chopped fresh herbs.
Asian Chicken Let uce CupsSERVES 4 PREP 15 MIN COOK 10 MIN
1⁄4 cup hoisin sauce
1 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. ground chicken or turkey
1 large carrot, peeled and finely diced
3 cloves garlic, finely chopped
4 scallions—whites and greens separated and chopped
1 large head butter lettuce,leaves separated
1. In a small bowl, combine the hoisin
sauce and soy sauce with 1⁄3 cup water.
2. In a large skillet or wok, heat 1 tbsp.
oil over medium-high. Add the chicken
and cook, breaking apart with a wooden
spoon, until browned, 4 minutes.
3. Reduce the heat to medium, add the
carrot and the remaining 1 tbsp. oil and
cook, stirring, 2 minutes. Add the garlic
and scallion whites and cook 1 minute.
Stir in the hoisin mixture and cook until
the sauce thickens and coats the chicken
and vegetables, 1 to 2 minutes.
4. Divide the lettuce leaves among
4 plates. Top each leaf with the chicken
mixture; sprinkle with the scallion greens.
Chicken & Broccoli StromboliMAKES 4 PREP 25 MIN BAKE 15 MIN
1 yellow onion, chopped
4 tbsp. EVOO
1 small head broccoli, chopped1⁄2 lb. ground chicken or turkey
1 lb. pizza dough, thawed if frozen
8 oz. mozzarella, shredded (2 cups)
1 can (14.5 oz.) diced tomatoes with Italian seasoning
1. Preheat the oven to 425°. In a skillet, cook
the onion in 1 tbsp. EVOO over medium,
3 minutes; transfer one-third to a plate.
Add the broccoli and 1⁄2 cup water; cook
3 minutes. Transfer tff o a large bowl. In the
same skillet, cook the chicken in 1 tbsp.
EVOO over medium-high, breaking apart
with a wooden spoon, until browned,
4 minutes. Transfer tff o the bowl; season
with salt and pepper.
2. Coat a baking sheet with 1 tbsp. EVOO.
Divide the dough into 4 pieces. Stretch
each into an 8-by-4-inch oval and sprinkle
with 1⁄4 cup cheese. Spoon one-quarter of
the chicken mixture down the center of
each, then top with remaining cheese. Fold
one long side over the filling and fold in the
ends; roll into a log. Transfer tff o the baking
sheet, seam side down. Brush each with the
remaining EVOO and cut 2 diagonal slits
in the top. Bake until golden, 15 minutes.
3. Meanwhile, in the skillet, cook tomatoes
and reserved onion over medium,
5 minutes. Season; serve over stromboli.
Chicken Meatball & Vegetable SoupSERVES 4 PREP 15 MIN COOK 20 MIN
2 tbsp. EVOO
1 yellow onion, chopped
1 large carrot, peeled and thinly sliced
4 cups chicken broth
1 can (14.5 oz.) diced tomatoes with Italian seasoning
1 lb. ground chicken or turkey1⁄2 cup orzo
1 small head broccoli, cut into fl orets
1. In a large pot, heat the EVOO over
medium-high. Add the onion and cook,
stirring occasionally, until golden, 5
minutes. Add the carrot and cook for
1 minute. Add the broth and tomatoes;
season with salt and pepper and bring
to a simmer.
2. In a large bowl, gently mix the chicken
with 1 tsp. salt and 1⁄4 tsp. pepper. Roll
1 tbsp. of the chicken between your palms,
forming a ball, and drop into the broth.
Repeat with the remaining chicken (you
should have about 20 meatballs).
3. Stir in the orzo and simmer 5 minutes.
Add the broccoli and simmer until the
meatballs are cooked through, the orzo
is al dente and the vegetables are tender,
about 5 minutes. Season before serving.
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food & fun | EXPRESS-LANE SUPPERS
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Sometimes Kids Need More.
Additional ways to supplement your child’s nutrition… Multivitamins and more!
Disney/Pixar Elements ©Disney/PixarDisney Elements ©DisneyManufactured by NatureSmart, LLC
*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.
13-DS-1135dr
Kids can get Omega-3s, Calcium, Fiber,
Vitamin C and a Sugar-Free Multivitamin
in a great tasting gummy.
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food & fun | COOK WITH KIDS
PHOTOGRAPHY BY CON POULOS
Ready to r ll!
Timothy Marshall,10, twirls up a panful of pinwheels in no time fl at.
Try this cool new twist on baked pasta: Spread lasagna noodles with
a cheesy spinach f lling, then roll, bake and devour! BY TRACEY SEAMAN
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EVOO
8 dried lasagna noodles
1 bag (5 oz.) baby spinach
1 container (15 oz.) ricot a
1 egg, beaten
1 ⁄4 cup f nely gratedParmesan, plusmore for serving1 ⁄4 tsp. pepper
21 ⁄2 cups marinara sauce
4 sticks string cheese, halved crosswise
INGREDIENTS
EQUIPMENT
PASTA PINWHEELS
Dry measuring cups
Colander
Food processor
9-inch square baking dish
Serrated knife
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Dig in!
“I liked cooking this dish with my mom, but the recipe was so easy that I could do most of the stuff on my own.”
Timothy made the spinach fi lling with the help of his mom, Catherine. “The food processor chopped everything up so fast!” he said.
Helping kids grow, one recipe at a time: Go to yum-o.org, Rach’s nonprofi t organization, for more superdelicious,
family-friendly dishes and suggestions for healthy snacks. You can also fi nd ideas for improving the food at your child’s school, share your
favorite good-for-you recipes, and get inspired by organizations and people who are changing the way America eats. How cool is that?!
Pasta PinwheelsSERVES 4 PREP 30 MIN BAKE 45 MIN
PREHEAT the oven to 400°. Bring a
large pot of salted water to a boil. Add a
splash of EVOO and the lasagna noodles.
Cook until al dente. Drain, then rinse with
cold water, being careful not to tear the
noodles. Transfer the noodles to a large
bowl of cold water until ready to use.
RINSE out the pot, add 1 inch of
water and bring to a boil. Add the
spinach and cook, stirring, until wilted,
1 to 2 minutes. Drain and rinse with
cold water. Using your hands, squeeze
all the liquid from the spinach.
PULSE the spinach, ricotta,
egg, Parmesan and pepper in a food
processor to blend. Transfer the mixture
to a medium bowl.
GREASE a 9-inch square baking
dish. Spread 13⁄4 cups of the marinara
sauce in the dish.
PLACE 4 noodles on a work
surface and spread each with 1⁄4 cup
of the spinach-ricotta mixture. Place
a piece of string cheese horizontally
across one end of each noodle.
Roll up the noodle around the cheese.
CUT each pinwheel in half
crosswise with a serrated knife.
Arrange pinwheels, cut side down,
in the baking dish. Repeat with the
remaining 4 lasagna noodles, spinach-
ricotta mixture and string cheese.
COVER the dish tightly with foil.
Bake until the sauce is bubbling and
the spinach-ricotta mixture is fi rm,
about 45 minutes. Let stand 5 minutes.
WARM the remaining 3⁄4 cup
marinara sauce in a small saucepan
over medium heat. Spoon some sauce
onto each plate. Top with pinwheels.
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*For complete details of trip payout please refer to the Official Rules at www.facebook.com/TysonAnytizersSnackTime.
NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. ODDS OF WINNING WILL DEPEND ON THE TOTAL NUMBER OF ENTRIES RECEIVED. Void where prohibited. Open to legal residents of the
50 U.S. states or D.C., who are the age of majority in their state of residence (19 in NE and AL, 21 in MS and 18 in all other states) at the time of entry. Go to www.facebook.com/TysonAnytizersSnackTime for full Official Rules. Begins
12/30/13, ends 2/9/14. Sponsor: Tyson Foods, Inc., 2200 Don Tyson Pkwy, Springdale, AR 72762. ® / © 2013 Tyson Foods, Inc.
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Latke Reuben
SERVES 4 PREP 25 MIN COOK 20 MIN
1. Position racks in the upper and lower thirds of the
oven; preheat broiler. Working in batches, transfer
the potatoes and onion to a towel; wring out liquid
and transfer to a medium bowl. Stir in the eggs, matzo
meal, baking powder and salt and pepper.
2. In a medium ovenproof skillet, melt 1 tbsp. butter
over medium-low heat. Spoon half (about 1 cup) of the
potato mixture into the skillet. Using a spatula, fl atten
the mixture into a 6-inch disk. Cook, turning once, until
golden-brown and crisp, 5 to 7 minutes. Transfer the
latke to a cooling rack set inside a baking sheet. Repeat
with the remaining butter and potato mixture. Keep
the latkes warm on the lower oven rack.
3. In the same skillet, arrange the meat in an even
layer; scatter the sauerkraut on top. Cover; cook over
medium until heated through, 2 to 3 minutes. Top with
the cheese; broil until melted, about 2 minutes.
4. Spread the Russian dressing on one of the latkes;
top with the meat-and-cheese mixture and the other
latke. Cut into quarters to serve.
1 lb. potatoes, peeled and shredded
1 onion, shredded
2 eggs1⁄4 cup matzo meal 1⁄4 tsp. baking powder
1 tsp. salt
1 tsp. pepper
2 tbsp. butter1⁄2 lb. deli-style sliced
corned beef1⁄2 cup well-drained
sauerkraut
2 slices Swiss cheese
2 tbsp. Russian dressing
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If a deli run for matzo ball soup or a pastrami
sandwich sounds good to you, you’ll love this
trend: Chefs are adding cool new twists to classic
Jewish dishes, and making them even tastier.
Bubbe would approve! BY JACQUELYNN POWERS
David Weinstein, ownerRYE DELICATESSEN Minneapolis, MN; ryedeli.comThe latke—a crisp potato pancake that’s a Hanukkah staple—does doubleduty as bread in this spin on the classicReuben sandwich. “It’s a great way to bring together two of the most popularitems on our menu,” Weinstein says.
MEGA BITEThis behemoth is made to slice and share, but you can make minis, too!
PHOTOGRAPHY BY ROMULO YANES
food & fun | HOT TOPIC
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food & fun | HOT TOPIC
Cof ee-Braised Brisket
SERVES 6 PREP 45 MIN (PLUS RESTING) ROAST 4 HR 15 MIN
When buying brisket, ask your butcher for the second cut (sometimes called the deckle)—its high fat content makes the meat especially succulent.
1. Preheat the oven to 325°. Place a large roasting
pan over two burners. Add 2 tbsp. oil and heat over
medium. When the oil shimmers, add the brisket
and cook until browned, 8 to 10 minutes per side.
Transfer the brisket to a rimmed baking sheet.
2. Add the remaining 2 tbsp. oil to the pan. Add
the onions and garlic and season with salt. Cook
over medium heat, stirring often, until the onions
are golden-brown and soft, about 15 minutes. Stir
in the paprika and cumin and cook for 1 minute.
Add the tomato puree and brown sugar and cook,
stirring, for 5 minutes. Stir in the coffee, chicken
broth and cardamom pods and bring to a simmer.
3. Return the brisket to the pan. Cover snugly
with foil and transfer to the oven. Roast until the
brisket pulls apart easily, 31⁄2 to 4 hours.
4. Transfer the brisket to a cutting board and
let cool for 30 minutes. Skim any fat from the
braising liquid; season with salt and pepper. Slice
the brisket against the grain 1⁄4 inch thick and
return to the roasting pan. Place the roasting pan
over two burners. Warm the brisket over medium
until heated through, about 10 minutes.
4 tbsp. vegetable oil
5–6 lbs. beef brisket (preferably the second cut), trimmed
3 onions, sliced
6 cloves garlic, sliced1⁄4 cup sweet paprika
2 tbsp. ground cumin
1 can (14 oz.) tomato puree
1⁄2 cup (packed) light brown sugar
2 cups brewed coffee
2 cups chicken broth
6 cardamom pods, cracked open
MAKE-AHEAD
FEAST
Brisket is even better on
Day 2. Cover and chill
overnight. Before serving,
reheat it for 45
minutes at 325°.
Michael Solomonov, chef-owner ZAHAV Philadelphia, PA; zahavrestaurant.comBrisket is traditionally Mom’s territory, andSolomonov pays tribute to his mother withthis version. “Coffee-braised brisket was herwinning dish,” he says. Solomonov makes ithis own by using strong Turkish coffee andspices like cumin and cardamom.
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CO
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Challah & Honey Bread Pudding with Custard Sauce SERVES 8 PREP 40 MIN BAKE 55 MIN
1. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks and 1⁄4 cup of the sugar until blended. In a medium saucepan, whisk 2 cups of the
half-and-half and 3 tbsp. honey; bring to a simmer over medium, whisking
occasionally. Remove from the heat.
2. Slowly whisk the warm half-and-half mixture into the yolk mixture; return to
the saucepan. Cook over medium heat, whisking constantly, until the custard
thickens and registers 160° on an instant-read thermometer, 3 to 5 minutes.
3. Using a fi ne-mesh sieve, strain the custard into a medium bowl. Stir in the
bourbon, salt and vanilla. Set the bowl over the ice water and stir until the
custard is cold, about 10 minutes. Cover and refrigerate until serving.
4. Preheat the oven to 350°. Grease a 9-by-13-inch baking dish. In a large bowl,
whisk 3 eggs and the remaining 1⁄3 cup honey and 1⁄4 cup sugar. Whisk in 4 cups
half-and-half. Add the challah, toss gently and let soak for 15 minutes.
5. Gently stir the ricotta and pine nuts into the bread mixture. Stir in the melted
butter and spread the mixture evenly in the baking
dish. Cover with foil. Bake for 40 minutes. Remove
the foil, increase the oven temperature to 425° and
bake until puffed and golden, about 15 minutes. Let
cool for 15 minutes. Serve with the custard sauce.
3 egg yolks plus 3 eggs1⁄2 cup sugar
6 cups half-and-half
3 tbsp. plus 1⁄3 cup honey
1 tbsp. bourbon
1 tsp. kosher salt
1⁄2 tsp. pure vanilla extract
1 loaf challah, cut into 3⁄4-inch cubes (about 12 cups)
11⁄2 cups ricotta, preferably fresh1⁄4 cup pine nuts, toasted
4 tbsp. butter, melted
SAUCE SHORTCUTIf you’re pressed for time, serve the pudding with whipped cream and honey.
Einat Admony, chef-owner BALABOOSTA New York, NY; balaboostanyc.comAdmony’s decadent bread pudding is inspired by honey cake, traditionally served on the Jewish New YearYY . It usesa loaf of challah as the fluffy base. “I liketo surprise people by cooking what theydon’t expect,” she says.
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food & fun | HOT TOPIC
AD
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Roasted Root Vegetable Tzimmes SERVES 6 TO 8 PREP 45 MIN COOK 35 MIN
1. Position racks in the upper and lower thirds of the oven and
preheat to 425°. In a small saucepan, bring the orange juice,
honey, dried fruits and cinnamon to a simmer over medium-
high heat. Remove from the heat.
2. Divide the sweet potatoes, carrots, parsnips and onions
between two rimmed baking sheets. Toss with the oil, season
with salt and pepper and spread evenly on the pans. Roast,
switching pans halfway through cooking, until the vegetables
are tender and browned, about 25 minutes.
3. Transfer the vegetables to a large, high-sided skillet. Add the
juice mixture and simmer over medium heat, stirring frequently,
until the vegetables are glazed, 5 to 10 minutes. Season.
1 cup orange juice1⁄3 cup honey1⁄3 cup dried cherries1⁄3 cup dried cranberries 1⁄3 cup pitted prunes,
roughly chopped
1 tsp. ground cinnamon
2 lbs. sweet potatoes, peeled and cut into sticks 1⁄4 inch by 2 inches
1 lb. carrots , peeled and cut into sticks 1⁄4 inch by 2 inches
1 lb. parsnips, peeled and cut into sticks 1⁄4 inch by 2 inches
1⁄2 lb. cipollini or pearl onions, peeled
3 tbsp. vegetable oil
LET’S DO BRUNCH!Dice any leftovers and make a delicious veggie hash the next morning.
Ken Gordon, chef-owner
KENNY & ZUKE’S
Portland, OR; kennyandzukes.com
Gordon’s lighter take on tzimmes, astick-to-your-ribs carrot dish typicallymade with prunes and beef, loses themeat and ups the fruit and veggies. Howdid he come up with it? “You fiddle,” hesays, “which is what cooking is all about.”
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Switch from milk to Silk and save 350 calories a week.Drinking Silk Unsweetened Almondmilk instead of skim milk for one week can
save you 350 calories. That’s just one serving a day. Cut the calories without
cutting the delicious creamy taste. That’s how Silk Helps You Bloom.™
*350 calories saved per week is calculated based on calorie content for Silk Unsweetened Almondmilk (30 calories per serving) and typical skim milk
(80 calories per serving) with consumption of 1 cup per day. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
#mybloom
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DGS DelicatessenWashington, DCThis gleaming new-school deli makes most everything in-house, from the pickle plate
to the smoked salmon
and corned beef. (dgsdelicatessen.com)
Josh’s DeliSurfside, FL Chef-owner Josh
Marcus’s homemade
deli meats star in
sammies like the
“Jewban”—a Cuban
sandwich layered with
pastrami and roast pork. (joshsdeli.com( )
Kutsher’s TribecaNew York, NY The hip Manhatan
ofshoot of a legendary,now-shutered Catskills
resort serves gussied-up
favorites, like duck and
chicken–liver pâté
and a matzo ball soup
that just may be
bet er than Mom’s. (kutsherstribeca.com)
Mile End DelicatessenBrooklyn and New York, NY New York City’s frst fand only Montreal-style deli serves an
authentic version of the Canadian city’siconic “smoked meat”sandwich—think the
love child of corned
beef and pastrami on
rye. (mileenddeli.com)
Saul’s Restaurant & DelicatessenBerkeley, CAThe bagels are
schmeared with locally
made cream cheese
at this sustainably
sourced revamp of a
classic Bay Area deli. (saulsdeli.com)
Wise Sons Jewish DelicatessenSan Francisco, CAThis former pop-up now
serves deli-inspired
nosh like smoked
mushroom Reubens
and pastrami cheese
fries. (wisesonsdeli.com)
Hungry for more?Check out even more next-gen Jewish spots in a city near you.
BONUS RECIPES ONLINE!
Whip up Fried Noodle Kugel from
Wise Sons Jewish Delicatessen
(pictured), Smoked Whitefish Salad
from Mile End Delicatessen and
more new Jewish recipes at
RachaelRayMag .com/jewish.
food & fun
| HOT TOPIC
Calories of Sugar &2 Grams of Carbs per Serving
©2013 D
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Fo
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s, In
c.
dominosugar.com/light
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geico.com | 1-800-947-AUTO (2886) | Local Offi ce
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company,Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image © 1999-2013. © 2013 GEICO.
Your low GEICO quote with arrabbiata sauce.
See how easy it is to save money.
What’s black,white, and red
all over?
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I love, love a perfect pear.
How can I tell when you’re
ripe and juicy?
Simple. Check my neck,
right next to my stem. If it
feels soft, then I’m ripe and
ready to eat.
Well, that’s easy enough.
Me, served in Asian
chicken lettuce wraps.
Now I’m hungry.
Text REDPEAR to 33733
and I’ll send you the recipe.
See you at the dinner table.
USA Pears Text For More Info. T/C & Privacy Policy: http://bit.ly/10D65UF.
Msg&data rates may apply.For recipes go to usapears.org
A most interesting fruit.
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OLYMPIC COCKTAILS ) BUST OUT OF A FOOD RUT
WORD OF MOUTH
SAPHAPPY!EVEN IF you’ve never heard of sugar shacks, you’ve got to love the sound of them. And the reality is even bet er: Dot ing the continent’s Maple Belt—especially in New England and Quebec—these heaven-scented huts boil local sap into syrup from late winter into spring. Many have traditionally served samples, but some shacks are now upping the ante so much (multicourse meals! mapletinis!) that syrup sojourners are arriving from far and wide. Time to hit the tap trail! —DAVID FARLEY
PHOTOGRAPHY BY SAM KAPLAN
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Continued from page 43
news & how-to’s | WORD OF MOUTH
Cabane à Sucre Au Pied de Cochonoutside Montreal
At this sugar shack spin-off of Montreal’s world-famous Au Pied de Cochon restaurant, you’ll sip almost as much syrup as you’ll eat: Maple-vodka martini or maple beer, anyone? But arguably the best part of the meal is the ever-changing dessert selection, which may include maple-glazed doughnut fritters,maple-sugar crème caramel, maple-sugar honeycomb toffee or maple-coated popcorn.
(Open February to May; cabaneasucreaupied decochon.com)
Sugar & Spice Mendon, VT
This rustic retreat is a great breakfast stop, serving up maple-walnut waffles, maple-walnut pancakes and—the crowd favorite—pumpkin pancakes with maple syrup. If you visit for lunch, you’ll have to wait until dessert to get your maple fix: a maple crunch sundae with homemade ice cream. And because the tables are in an open gallery, you can watch the syrup-boiling process while you eat, if your timing’s right.
(Open all year, but March is generally the best for watching the sugaring; vtsugarandspice.com)
The Farm Stand at Madava FarmsDover Plains, NY
Visit chef Jacob Griffin’s café on the grounds of Madava Farms, and you’ll find that the panini alone are a maple maniac’s dream: There’s maple-smoked pork with pickled peppers, cheddar and caramelized onions; sausage and cheddar with spicy maple mustard and sauerkraut; BBQ chicken with maple-guava sauce; and more.
(Open weekends from February until mid-December, though tapping happens in the early part of January; crownmaple.com)
Matrix BiolageStyling Agave
Nectar Control Gel gives you
nonsticky hold and a frizz-
fi ghting bonus ($16, matrix.com
for salons).
H2O PlusAgave Mist
Shower and Bath Gel
hydrates as it cleanses ($10,h2oplus.com).
BEAUTY SHOTSPerhaps to make amends for everything agave has done to you in tequila form,
the plant’s nourishing nectar is turning up in ever more prettifi ers—no salt
or lime required. —ABBIE KOZOLCHYK
Agave Healing Oil bestows
shine andsmoothness onyour hair ($24,sephora.com).
Freeman Feeling Beautiful Blue Agave Facial Hydrating Paper Mask softens and soothes your face ($2, freemanbeauty.com).
Carol’s Daughter Hair Milk RefresherSpray lets you restyle curls midday without
having to get back in the shower ($18,
carolsdaughter.com).
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Use as directed occasional sleeplessness. Read each label. forKeep out of reach of children.
© Procter & Gamble, Inc., 2014
®
Katherine Heigl, Real-Life User and Snoozer.
The non-habit forming sleep-aid from the makers of NyQuil.® It’s not for colds.It’s not for pain. It’s just for sleep so you can wake refreshed.
Follow us @ZzzQuil
ZzzQuilTM
SLEEP-AID.
BECAUSE SLEEP IS A BEAUTIFUL THING.TM
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news & how-to’s | WORD OF MOUTH
Not for nothing are Necco Sweethearts some of the nation’s best-selling Valentine’s candy. They’ve long served as classroom crowd-pleasers and tiny, pastel
Cyranos for the shy and tongue-tied. But “Be mine” is just the beginning, literally. Check out how the messages have morphed through the ages. BY LANEE LEE
LETTER
ING
BY J
USTIN
METZ.
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BLACK GREEN HERBAL ORGANIC & FAIR TRADE CERTIFIED™ COLD BREWED ICED TEA K-CUP® PACKS© 2
013 T
wTT
inin
gs N
ort
h A
me
ric
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The most flavourful teas don’t just come from one place. That’s why at Twinings of London®,our nine master blenders travel the globe in search of the finest teas, spices, herbs, and fruit
infusions. The result is over 50 mouthwatering varieties to help you steep in a world of flavour.Discover more at TwTT iningsusa.com
TURNS OUTTHE WORLD’S BEST TEAS COME FROM
ALL OVER THE WORLD.
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Meet the Super Bowl centerpiece everyone’s going to gobble up: edible stadiums! Snackadiums, for short, are under construction all over, from the Rachael Ray show to Pinterest. We’ve gone to the best builders for tasty tips and tricks. BY ALLYSON DICKMAN
TOUCHDOWN TREATS
LO
WER
LEFT: P
HO
TO
CO
UR
TESY O
F P
ILLS
BU
RY.
news & how-to’s | WORD OF MOUTH
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Fly high! Those stadium pennants are skewered-then-baked tortilla strips. JAMES “JD” DIBELLA, WINNER ON THE RACHAEL
RAY SHOW, RED STAR BAR IN BROOKLYN, NY
Line a bowl with sprinkle-coated pizza dough and bake for a sweet, petite playing field. DOROTHY KERN,
CRAZYFORCRUST.COM
Mini hot dog players wear black
olive and tomato helmets.
FROM THE CULINARY TEAM AT PILLSBURY
Sweet victory! A kiwi tart doubles as turf.NATALIE MCLAURY,
THESWEETSLIFE.COM
Score big with a pepperoni football!CHAD NIKAZY,
TRIFATHERHOOD.COM
EXTRA POINTS!
Score more snackadium
building tips on our blog
at RachaelRayMag .com/
snackadium.
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© 2014 Blue Diamond Growers. All rights reserved.
/BlueDiamondAlmonds
Offi cial Snack Nut of the U.S. Ski Team.
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RINGS OF GLORYDon’t just cheer for your country during this year’s Winter Olympics—cheers r to it with
cocktail rims inspired by those five iconic circles. Let the drinking games begin!
BY ALLYSON DICKMAN | PHOTOGRAPH BY SAM KAPLAN
news & how-to’s | COCKTAILS, ANYONE?B
LU
E
R
IM W
ITH
: CR
USH
ED B
LUE HARD CANDY POUR IN: A COSMO
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GAME ON!
Hey, beginner bartenders!
Get the recipes for these
classic cocktails at
RachaelRayMag .com/
olympics.
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The Thck & Crmy Tste U Lv
Enjoy the thick and creamy light dressing
that could only come from Hidden Valley.
For light ideas, visit Hiddenvalley.com/light
We cut a little, but left what matters.
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ILLUSTRATIONS BY SHOUT
There are plenty of reasons why dinner can start to feel like
Groundhog Day (with ketchup). But it’s easier than you think to transform
your routine with simple strategies that can add f avor
to your life and banish mealtime monotony for good. BY BETH JANES
BUSTOUT
OFYO
UR FOOD RUT
news & how-to’s | EATING RIGHT
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53JANUARY/FEBRUARY 2014
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FIND NEW INSPIRATIONPost a message on Facebook asking friends to send you recipes they love. Venture outside your comfort zone: For instance, if you’re a meat-and-potatoes girl, ask for vegan dishes!
—PATRICIA FRANCEK,
66, HUNTINGTON, CT
WHY IT WORKS
A sense of ownershipTurning dinnertime into a hands-on experience for the kids made them more invested in the final product and turned meal prep into an enjoyable activity.
“It’s important to have fun around food,” says Todd Essig, Ph.D., a psychologist in New York City who studies how food influences well-being. Play music while you cook, or let kids goof around in the kitchen by plating foods to look like a smiley face. Being involved will help everybody feel like they are part of the entire process, not just forced to eat whatever someone else places in front of them.
Bonus reader tip!
Rachel Young and her husband, Gabe, usedto be culinary Magellans, but when their kids,ultra-picky Noah, 8, and Sadie, 6, started joining family dinners, adventurous recipes and exotic foods gave way to plain chicken or burgers with a side of oven fries. “Trying new foods with them got to be really stressful,” Rachel says. “It was a lot easier to keep making the same few things that didn’t lead to a meltdown.”
Rachel Bodzin YoungAGE: 39
JOB: Assistant
professor at the
University of Iowa
HOME: Iowa City, IA
THE RUT
Your kids’ palates dictate dinner
THE FIX
Let the kids play chefA build-your-own-plate concept now keeps both kids and parents happy at the Youngs’ dinner table. Rachel first tested the idea with one of her favorite dishes, Korean bibimbap, a bowl of rice topped with seasoned beef or marinated tofu, sautéed veggies and a fried egg. Instead of combining the ingredients during prep, she turned the dinner table into a mini buffetso everyone could choose exactly what they wanted in their bowls.
“Not only did Noah and Sadie love creating their own meals, but they stopped taking food off their plates,” she says. To do the same in your home, look for dishes with a main “base” ingredient (rice, noodles, pizza dough, tortillas or salad greens) and pair it with veggie and protein-packed components you can mix and match at the table. “Now the kids put new foods on their plates without us begging them to try them,” she says.
news & how-to’s | EATING RIGHT
page JANUARY/FEBRUARY 2014
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WHY IT WORKS
A feeling of accomplishmentDon’t try to change your routine too fast, advises Essig. Kim set an aggressive challenge for herself and her family, but she made sure it was something she could handle. Set small, attainable goals—even trying just one new food or recipe a week is an accomplishment. If your goal isn’t overly ambitious, you’ll be more likely to meet it—and that will inspire you to stick with the plan and enjoy long-term success.
TRAVEL WITH YOUR TASTE BUDSNeed some dinnerinspiration? Choosea country or region(or have your kids close their eyes and randomly point to a place on a map), then google the country name and “easy recipes” to fi nd tasty new ideas. Landing on China might result in dumplings; Peru might net you lomo saltado,a beef and potato stir-fry that’s the country’s national dish.
—KRISTY HARCARUFKA,
35, TECUMSEH,
ONTARIO, CANADA
THE FIX
Put your plan in writingA calendar with the week’s meal plan and a fridge full of groceries nowhelps keep Kim’s dinners on track. And 15 minutes of planning is all she needs to set up her week for success. Each weekend Kim sits down with a binder of recipes that she’s been adding to for the past few years. She picks a few new dishes to experiment with and a few tried-and-true dinners she knows her family loves. Then she places an online grocery order and writes the week’s menu on a chalkboard calendar in her kitchen
for all to see. “When I come home and see that dinner is all planned out,and I know I have everything I need in the fridge, it’s a lot easier to feelmotivated,” she says. At the end of the week, she adds the best recipes to her binder and ditches the duds. Now, four years later, she has more than 100 pre-approved options to choose from when planning. “And we don’t see much of the delivery guy anymore!”
THE RUT
You’re on a fi rst-name basis with the delivery guy
Long and tiring workdays for Kim Gougenheim and her husband, Louis, coupled with caring for their two young daughters, Stella, 6, and Sofie, 9, meant ordering in meals most nights. “It was too exhausting to come home after work, think of something to cook and thenhope that I had everything on hand to actually make it,” Kim admits. But she knew she needed to drastically rethink her supper M.O. when, one evening, Sofie heard the apartment buzzer and yelled, “Dinner!”
Kim Gougenheim AGE: 42
JOB: Every Day
with Rachael Ray ’s
photo director
HOME: New York City
PH
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Bonus reader tip!
page
55JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
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Just before becoming coworkers, Nicole Moke andLiz Miersch both banned gluten from their diets and, in the process, eliminated a lot of variety from their meals. “In the beginning I didn’t really know what to make or buy,” says Liz, who often relied on easy (but boring) staples like frozen veggie burgers and boxed gluten-free macaroni and cheese. Meanwhile, Nicole, a once-adventurous cook and avid baker, was playing it safe by OD’ing on egg whites at every meal. “I was afraid I’d forget gluten was in something and get sick, so I stuck with the same safe foods day after day,” she says.
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WHY IT WORKS
A desire to inspire“Creative inspiration, a shared challenge, healthy competition and mutual learning can all motivate you to make positive changes in your life,” Essig says. It always feels good to be acknowledged for a job well done. But whether you get family raves for a new recipe or you give a thumbs-down to your latest experiment, take a sec and celebrate stepping out of your comfort zone, he advises. Feeling a sense of achievement or pride can push you to add new things to your repertoire and keep on cookin’.
HAVE A PREP PARTYInvite three friends over and ask each to bring enough storage containers and the ingredients to prep a family-size freezermeal for each guest plus yourself (four total). At the party (make sure there’s wine!) each friend preps her meal and doles out servings to the other guests. Everyone leaves with afew new dishes she can heat and eat at home.
—DIANA BUSHMAN, 36,
WASHINGTON, MI
Nicole Moke and Liz MierschAGES: 29 and 30
JOBS: PR manager
and editor-in-chief
of Q digital magazine
at Equinox gyms
HOMES: New York City
THE RUT
Your new diet is throwing you for a loop
THE FIX
Buddy up!Unable to ignore her sweet tooth, Nicole put her fears aside and started experimenting with recipes for gluten-free baked goods, which she found online. One day she brought a batch of chocolate chip scones into the office to share with Liz and received rave reviews, which prompted her to test out more recipes on her friend. Liz quickly became inspired to repay Nicole for the tasty treats with creations of her own. (Her first: broccoli quiche.) Now both women swap recipes, tips and ideas, along with leftovers and g-free store-bought finds. Liz often checks Instagram for snaps tagged #glutenfree or searches for specific ingredients like quinoa. “I love seeing what other people add to their quinoa or stir-fries, and then trying them out on my friends,” she says. The pals also treat themselves to a night on the town at least once a month to check out a restaurant that features g-free offerings.
“It’s great to have a partner you can share the experience with,” Nicole says.
news & how-to’s | EATING RIGHT
Bonus reader tip!
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A LE ON RICH IN
HEART-HEALTHY FLAVOR.
Containing at least 12 g of protein and 110 mg
of omega-3’s per serving, StarKist® Albacore
Tuna is a flavorful way to make any meal
deliciously healthy.
Delicious StarKist® Albacore Tuna is certified by
the American Heart Association®.
Albacore, Tomato & Cucumber Salad w/ Lemon Yogurt-Dill Dressing
While many factors affect heart disease,
diets low in saturated fat and cholesterol
may reduce the risk of this disease.
©20
13 S
tarK
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Exclusive Cedar Cove Collection
© 2
014, H
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C, In
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let’s Master the bath with style.
Home Decorators Collection, available exclusively at The Home Depot,® makes decorating so doable. Shop the collection or
use the Style Made Simple icons to pull together a designer look with ek ase. Start off the new year in style. Let’s do this.™
homedepot.com/homedecorators
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Turn for more adorable cards!
PHOTOGRAPHY BY BURCU AVSAR
KITCHEN RENOVATION SURVIVAL )�TOP TIMERS )�RACH’S MIAMI STYLE
LIFE OF THE PARTY
I chews you!
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If you’ve found the spaghet i to your meatball, tell him so this Valentine’s Day with our one-of-a-kind foodie love notes. Goto RachaelRayMag .com/ecards
to download and email a card (or print and mail, if you’ve got an old-school romance). And don’t forget to seal it with a kiss!
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Continued from page 59
HUNGRY
FOR LOVE!When the best way to his
heart is through his stomach, send a food-centric
love message at RachaelRayMag .com/
lovenotes.
page JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM60
home & away | LIFE OF THE PARTY
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Notes for next timeMy kitchen renovation is f nally done, and my foremost thought is: “Never
again.” Buuut... now that the kitchen looks so beautiful, it’s apparent that my
apartment’s entryway is crying out for a makeover, too! One thing’s for sure:
If I do commit to another construction project, I’m going to remember a few
things I wish I had done during this go-round. —LAUREN PURCELL, EDITOR-IN-CHIEF
Renovation-survival rewards!Maybe the best part of renovating a kitchen: the “need” for new things to accessorize it!
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Stacking salt boxes My new salt cellars (from
Rachael, of course!) are filled with Wellfleet Sea Salt, which is harvested
by an old friend. $35, rachaelraystore.com; $8,
wellfleetseasaltcompany.com
Soda maker
I’m a SodaStream fanatic, and this shiny
new white one matches my shiny new kitchen. I can bring my old black one to the office. $99,
sodastream.com
Motion-operated soap dispenser
The perfect companion to my new, beloved motion-operated faucet. It’s the soap dispenser of the future! $48, touchofclass.com
Tea kettle I couldn’t resist
it—the cork handles match my new floors.
$80, oxo.com
Vintage Florida dish towels They provide a little visual break from the kitchen’s spare lines and calm expanses of gray and white. And they honor my home state! Various prices, etsy.com
EnamelwareI’m notorious for creating mini versions of any recipe I can. My individual blueberry tortes would look gorgeous in these. $12 each, williams-sonoma.com
DID THIS SHOULDA DONE THIS, TOO
TOOK A VACATION. During the dustiest,loudest, most disruptive phase of the renovation—the demolition of the old kitchen—I was at the beach. Smart move.
RELIED ON EXPERT ADVICE. Luckilyfor me, my designer understood my insane schedule, and for most big design decisions, she presented me with a carefully curated array of options (f ve paint colors, not 25), so I could make choices quickly.
LISTED MY MAJOR MUST-HAVES. Forinstance, I clearly articulated my ideal appliance layout (fridge and range on the same wall); cabinet conf guration (f oorto ceiling); and f ooring (cork). That helped streamline the design process.
PLANNED ANOTHER GETAWAY SIX WEEKS LATER. That’s around the time I really hit my limit on living in my bedroom on toaster-oven cuisine and takeout Thai. By the time I was able to emerge from my lady-cave, I was almost too cooped-up and cranky to appreciate the beautiful new space.
PICKED A FEW DETAILS TO FOCUS ON. Making choices from a limitedselection was def nitely ef cient. But as it turns out, the aspects I love most about my new kitchen are the ones I got more involved with—like the ceiling f xture, which I picked out af er a long, enjoyable af ernoon at the lighting showroom. In retrospect, I wish I had done the same with a few other items. I think I’d love my backsplash even more if the tile felt like my personal discovery.
MENTIONED THE LITTLE STUFF. What I didn’t communicate very well were some of the details that make a big dif erence in my day-to-day. All my lights are on dimmers (big request), but the switches themselves aren’t the kind I prefer—too f ddly. Of course they’re easily changed. But next time, I’ll remember to bring up anything I’m opinionated about, not just the biggies. Wait! Did I just commit in writing to a next time?
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$10,000 Sweeps!
It’s your turn! Enter to win $10,000 to renovate your kitchen at RachaelRayMag.com/kitchen. Rules on
page 14.
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2.
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5.6.
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9.
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8.
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PHOTOGRAPHY BY DAVID LEWIS TAYLOR
home & away | GOOD BUYS
1. Cuckoo Timer, $14, fab.com 2. Telephoto Camera Lens Kitchen Timer, $14, thinkgeek.com 3. T-Timer, $14,
fab.com 4. Little Ben Timer, $10, kitchencollection.com 5. Magnetic Kitchen Timer, $18, kikkerland.com 6. Chow
Down to the Minute Kitchen Timer, $7, modcloth.com 7. Smart Dial Timer, $10, usa.zyliss.com 8. Robot Time-
Out Kitchen Baking/Cooking Timer, $16, amazon.com 9. Campbell’s Soup Kitchen Timer, $8, urbanoutfi tters.com
10. Turntable Kitchen Timer, $14, perpetualkid.com
Wait a second! When did kitchen timers get so cute?
We’ve found a collection so adorable you’ll want to
make room for more than one on your countertop.
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14.
15.
16.
17.
18.
19.
20.
21.
11.
12.
13.
11. Ice Cream Cone Timer, $10, surlatable.com 12. Smart Cube Kitchen Timer, $35 for two, brookstone.com 13. Cilio
“Tower of Pisa” Kitchen Timer, $15, amazon.com 14. “Tea for Two” Teapot Timer, $8, kateaspen.com 15. “It’s About
Time! Let’s Celebrate” Champagne Bucket Timer, $7, kateaspen.com 16. Time-M Matryoshka Timer, $15, neatoshop
.com 17. Color Alert Timer, Amco, $10, casa.com 18. Spin Timer, $19, pylones-usa.com 19. Duck Kitchen Timer, $60,
aplusrstore.com 20. Safe Kitchen Timer, $15, allmodern.com 21. Vintage Streamline Kitchen Timer, $25, nordstrom.com
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1. HATS OFF
Rach’s stylist, Jane Harrison Fox, loves this hat’s “Holly Golightly” vibe. $45, americanapparel.net
2. TRAIL BLAZER
This isn’t your average office blazer. A faux-leather collar and bottom panel dress it up for a night out. Jessica Simpson Collection, $98, macys.com
3. GLITZ AND GLAM
The sparkly sequined trim on this satin tank means you can skip a necklace. Rock & Republic, $48, kohls.com
4. OFF THE CUFF
Who says pretty can’t be tough? The two go hand in hand on a gunmetal chain and glass-stone bracelet. Crystal and Chain Cuff, $30, solesociety.com
5. BOLD STATEMENT
Add a little fun to an all-black-and-white getup with a graphic diamond-print pant. La Vie Bohemian Trouser, $16, forever21.com
6. MAKE A POINT
Try a new twist on a standard pump like a pointed-toe heel with a trendy ankle cuff. Zenah by BCBGeneration, $89, zappos.com
7. CHAIN MAIL
Wear this crocodile-print purse cross-body style, or double the chain to use it as a shoulder bag. $168, whitinganddavisbags.com
8. BEHIND THE LENS
The festival is on the beach, so Rach keeps a pair of UV-shielding cat-eye shades on hand. $14, icing.com
In February, when Rach hits the South Beach Wine & Food Festival, she’ll be wearing her Miami color combo of choice. Nope, not hot pink and bright blue. Black and white!
Night on the
town
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Rach’s Miami eats“When I’m in Miami, I’ll wear black
and white to dinner at my favorite
Miami restaurant, Escopazzo, run
by my pal, chef Giancarla Bodoni.
And—nice coincidence!—now
Giancarla’s also the chef at
Oreade, at the Monteverdi Villas
in Tuscany, owned by my friends
Scott Drexel and Gina Cioffi .”
home & away | LOOKING GOOD: STYLE
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Enjoy all your favorite music – instantly and wirelessly.Now you can listen to your CDs, MP3s, AM/FM radio, Pandora® and other
Internet radio all from one system. And with six programmable presets,
you can hear your favorite playlists, albums or stations – wherever
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your house and powerful enough to fill it with lifelike sound, the Wave®
SoundTouchTM connects to your existing home Wi-Fi® network, so no
extra equipment is necessary to stream your music. Try it risk-free for
90 days with free shipping and, if you’re not fully satisfied, free return
shipping. And when you call, ask how you can make easy payments with
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I love CDs. He loves Internet radio.
What’s not to love?
Order now directly from Bose. 1.800.411.8072, ext. TZ1022 | Bose.com/WaveWifi
©2013 Bose Corporation. The distinctive designs of the Wave® music system and wireless note are trademarks of Bose Corporation. Pandora is a registered trademark of Pandora Media, Inc. Wi-Fi is a registered mark of the Wi-Fi Alliance. A home Wi-Fi network and Internet access are required. Financing and audition offers not to be combined with other offers or applied to previous purchases, and subject to change without notice. Offer valid 12/3/13-1/31/14. Risk-free refers to 90-day trial only and requires product purchase. Delivery is subject to product availability. CC013617
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®/™ trademarks © Mars, Incorporated 2013YOUR FAVORITE BARS ARE NOW IN BITES.
DESERVES A
BIG FONT.
BIG NEWS
INTRODUCING BITES.
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kitchen scale?SHOULD I SPEND $15 ON A...
NO MAYBEYES �
Spend it if...1. You’re trying to drop some pounds. Thanks to gargantuan restaurant portions and oversize dishes, we’ve lost sight of what a three-ounce piece of meat really looks like. A scale can help you relearn—and eventually eyeball—reasonable portionsizes and it lets you count calories accurately. After all, an apple may have 80 calories or it may have 120. But six ounces of apple is always 88 calories.
or
2. You love to bake, especially bread and cakes. Baking is a science, and precision counts. Takeflour: Depending on howyou measure—digging the measuring cup into the bin, scooping the flour into the cup with a spoon—you can end up with different amounts. A scale gives you an accurate measurement,which leads to lighter, fluffier treats. (But don’t blame us if that takes youback to scenario No. 1!)
BY LAMBETH HOCHWALD
PHOTOGRAPH BY TRAVIS RATHBONE
page
71JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
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nakedjuice.com
*Weight of fruit prior to juicing.
©2013 Naked Juice Company.
Whether you’re into fly fishing or yoga, Naked Juice® has more than
enough good stuff to keep you going. Our 100% juice smoothies
help you do 110% of the stuff you love to do. Now go get ’em.
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faves & saves | SUPERMARKET SMARTS
PHOTOGRAPH BY PLAMEN PETKOV
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Savvy shopper
AddMoroccan-spicedSaffronRoadHarissa
Simmer Sauce to cooked lamb andcarrots and serve overcouscous. ($2.99)
Italian fortwo in 15? Itcan be done!Cook chickenbreasts inCampbell’s’’
Skillet Sauces Marsala with Mushrooms &Garlic and serve withpasta. ($2.49)
With roastedtomatoes andsmoky chiles,Old El PasoMexican Cooking
Sauces Chipotle is versatile enough to jump-start everything fromtacos to tamales. ($2.49)
Each ThaiKitchenCurry Kitincludesthe makingsfor red or
green curry sauce, plusjasmine rice. You provideyour meat and veggiesof choice. ($2.99)
Maya Kaimal Tikka MasalaSimmerSauce makesprepping the creamy Indian
dish (pictured above) a breeze: Cook with chicken and serve on rice with naan. ($4.99)
hy oW rder in your favorite international dishes when
you can whip them up in your own kitchen? BY MORGAN GIBSON
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3. Make tasty salads in a
snap with Dole All Natural Chopped Salad Kits in
f avors like Bacon & Blue or
Chipotle & Cheddar. ($3.99)
2. High in antioxidants,
Kashi Heart-to-Heart Nutty Chia Flax Cereal is a barley-and-oat mix
with nuts galore. ($3.99)
Checkout! Brand-new buys to shake up your grocery list. BY KAYLA ALEWEL
1. Cake Boss Cake Mixes & Frostings
let you re-create
Buddy’s famous baking
concoctions. ($4.49 each)
5. Touchdown! Ultra-
creamy Dannon OikosGreek Yogurt Dips will
win big at your Super
Bowl party. ($3.49)
4. Simply7 Sea SaltPomegranate Chips are
seasoned with sea salt
and lightly sweetened with
the tart fruit. ($3.49)
QUESTIONS FOR A BUTCHER
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Lef over love
Be a f zz whizThe ball dropped, the cork popped... now what to do with those
half-full bot les of bubbly? Try these sparkling ideas! BY DAISHA CASSEL
YOU’VE GOT... MAKE...
Spiked sorbet Make a simple syrupby boiling equal parts bubbly andsugar in a pan until reduced by half; refrigerate overnight. In a food processor, blend frozen berries and mangoes with a splash each bubblyand the simple syrup, scraping the bowl frequently. Freeze, stirring every 15 minutes, until f rm.
Bubbly cheese fondue In a saucepan,bring one part bubbly to a simmer and whisk in two parts shredded cheese until melted and smooth. Rub the inside of a fondue or other heavy-bot omed pot with a cut garlic clove.Transfer cheese mixture to the pot and season with ground nutmeg and salt. Serve with cubed bread.
Vino-gret e Whisk equal parts lef over bubbly, OJand EVOO with some grainy mustard, balsamic vinegar, sliced scallionsand chopped basil. Season,then toss with greens.
Beef up your butcher counter IQwith Sean Saenz, who oversees 276 meat departments for Vons’.BY GANDA SUTHIVARAKOM
According to tests by
food scientist Harold
McGee, the best way to
extend the bubbles in
your bottle is by storing it
open. Who knew?!
HOW LONG DOES MEAT STAY
FRESH? A good rule of thumb is tocook or freeze fresh meat within two days of buying it. You can also extend its life by cooking it—cooked meats will keep three to fouradditional days in the refrigerator.
HOW CAN I SERVE STEAK
WITHOUT BREAKING THE BANK?
Your best option is to look foraffordable cuts like top sirloin steak, which is lean and tender,much like the prized tenderloin.You can also try tri-tip, a fl avorful sirloin cut. It’s often sold as a larger roast, but you can ask to have itcut into smaller individual steaks. Like the top sirloin, it’s about half the cost of a strip steak.
ANY BUTCHER’S TRICKS
SHOPPERS SHOULD ASK FOR?
If you’re buying a less-expensive,less-tender cut of meat, such asLondon broil or eye-round steak, ask your butcher to run it through the tenderizer once, even if it’s thick—the machine separates the muscles, which allows rubs or marinades to permeate and helps the meat cook evenly and quickly.
Champ-pan- sauce In a skillet,cook sliced onion in but er until translucent; add chicken and mushrooms and sauté until cooked through. Transfer chicken to a plate and add bubbly to the skillet.Stir in heavy cream, but er and chopped tarragon. Simmer until thickened; drizzle over chicken.
faves & saves | SUPERMARKET SMARTS
DON’T PUT
A CORK IN IT!
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For Coupons and Recipes Visit
CountryCrockSimplyDelicious.com
Introducing Country Crock Simply Delicious. Made with real, simple ingredients such as canola oil,
creamy yogurt, and a pinch of salt.
Simple Ingredients.Simply Delicious.
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8. Whip up a batch of
Krusteaz Artisan Beer Bread Mix using your
favorite brew for a toasty,
f avorful loaf. ($2.60)
7. Amy’s Andy’s Dandy Candy bars cloak nougat,
tof ee and other decadent
f llings with organic
chocolate. ($2.69)
6. Nabisco’s gluten-free
answer to Wheat
Thins? Toasty, crunchy
Rice Thins in three
f avors! ($3.69)
10. Two great comfort
foods unite in Annie’s
Rising Crust Macaroni & Cheese Pizza. Crispy crust
topped with cheesy pasta?
Seconds, please! ($7.99)
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9. Farm Rich Crispy Dill Pickles, Chili Cheese
Bites and Toasted Ravioli make easy party apps—or
too-good-to-stop-eating
snacks! ($5)
Trend alert
YES, CHEF! At Publix Aprons Cooking Schools in Florida and Georgia, cookbook authors and chefs teach shoppers everything from ÒCooking Like JuliaÓ (3 sessions; $150) towhoopie pieÐmaking ($40/class)in grocery-store kitchens.
BETTER BITES Long prized forits prepared fare, Whole Foods now boasts about 40 in-storerestaurants, from Yuji Ramen in NYC to CaliforniaÕs the Buzz Hive, which serves honey-centric small plates and local meadÑand donates a portion of sales to local beekeepers.
EXPERT ADVICE What to serve with the dinner in your cart? At 201central, a store in Charlotte, NC, thatÕs part of the Harris Teeter grocery chain, wine consultants are on hand to help customers select from (and sample!) more than 3,100 bottles.
HOLY COW! Dubbed the Disneyland of dairy stores, Stew LeonardÕs in Connecticut and New York embraces its start as a dairy farm: Each store features animatronic displays with singing cows and roving greeters in cow costumesÑplus a roster of live cows, goats and other farm animals.
PREP TIME
PRICE
FRESHGrinding peanut butter in those cool DIY grindersat the store is as simple as the flick of a switch.What goes in—toasted, unsalted peanuts—is
what comes out. It’s a healthy option, but it has ’a gritty texture and tends to separate.
1 minute
$0.27 per oz.
JAJJ RREDIt’s convenient, it’s cheap and if you pay attention
to labels (beware of sugar and hydrogenated oils), you’ll find many natural options that areas pure as fresh. Plus you can choose creamy,y
crunchy and flavored varieties, too.
None
$0.22 per oz.
BY BETH JANES
DESTINATION:
SUPERMARKETIt’s not just for groceries anymore!BY LAMBETH HOCHWALD
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PROMOTION
• Share your opinions through
occasional surveys
• Sample products before
they’re available in stores
Join now and you will:
Have your voice heard!
EVERY DAY
PEOPLE HAVE
A LOT TO SAY. And we want
to hear.
RachaelRayMag.com/PeoplePanel
PANEL
Join the Every Day People Panel
RachaelRayMag.com/PeoplePanel
JOIN TODAY
be a dad today.Take time to
C a l l 8 7 7- 4 D A D 4 11
o r v i s i t
w w w. f a t h e r h o o d . g o v
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According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by America’s egg farmers.
/IncredibleEdibleEgg
Eggs now have even more Vitamin D,naturally. Nothing artificial. And they’re a good source of high-quality protein too.
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These fresh and f avorful winter salads are
hearty enough for dinner—and at less than $3 per plate,
light on the wallet! BY SARA FORTE
Eat your greens!
1. Preheat the oven to
450°. On a rimmed baking
sheet, drizzle the squash
with 1 tbsp. EVOO and
sprinkle with cayenne.
Season generously with
salt and pepper and toss
to coat. Roast until the
squash is tender and the
edges begin to brown,
25 to 30 minutes. Let cool.
2. In a small bowl, whisk
the balsamic vinegar,
mustard and brown sugar
with the remaining1⁄4 cup EVOO; season.
In a large bowl, toss the
squash, arugula and
beans with the dressing.
Divide the salad among
4 plates and top with
the cheese; season.
faves & saves | DINNERS FOR A DEAL
AN EXTRA BUCK WILL BUY YOU...
TOASTED NUTS.
Add crunch with choppedwalnuts, pecans or hazelnuts.
11⁄2 lbs. butternut squash, cut into 1⁄2-inch cubes
5 tbsp. EVOO1⁄4 tsp. cayenne
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. (packed) dark brown sugar
1 bag (5 oz.) arugula
1 cup cannellini beans, rinsed1⁄3 cup shaved Parmesan
But ernut Squash & Arugula SaladSERVES 4 PREP 15 MIN ROAST 30 MIN
But ernut squash $2.25
EVOO $.57
Cayenne $.01
Balsamic vinegar $.22
Dijon mustard $.07
Dark brown sugar $.03
Arugula $3.29
Cannellini beans $.63
Parmesan $.81
TOTAL: $7.88
PER PERSON: $1.97Salt and pepper are freebies.
page
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faves & saves | DINNERS FOR A DEAL
CR
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TAME RAW ONIONSSEE P. 125
AN EXTRA BUCKWILL BUY YOU...
DRIED
CRANBERRIES.
Sprinkle the fruit on top of the wedge for a
sweet-tart bite.
1. Preheat the oven to 350°.
In a medium bowl, toss the
bread with 1 tbsp. EVOO;
season generously with
salt and pepper. Spread on
a baking sheet and bake until
crunchy, 8 to 10 minutes.
Let cool.
2. Meanwhile, in a large
skillet (preferably cast-
iron), cook the bacon over
medium until crisp; transfer
to a paper towel–lined plate.
Drain the skillet, reserving
2 tbsp. of the drippings. Let
the bacon cool, then chop.
3. In the same skillet, heat
1 tbsp. EVOO over medium.
Add the lettuce wedges,
cut side down, and cook
until lightly charred, about
45 seconds per side.
4. In a small bowl, whisk the
reserved bacon drippings
with the lemon juice, mustard
and the remaining 2 tbsp.
EVOO until smooth; season.
Divide the wedges among
four plates and top with
the croutons, bacon, red
onion and cheese. Drizzle
with the dressing; season.
Warm Wedge SaladSERVES 4 PREP 15 MIN COOK 15 MIN
3 slices pumpernickel bread, cut into smallcubes
4 tbsp. EVOO
4 slices bacon
1 head iceberg lettuce,quartered
4 tbsp. lemon juice
1 tbsp. Dijon mustard1⁄2 small red onion,
thinly sliced1⁄2 cup crumbled
blue cheese
Pumpernickel bread $.50
EVOO $.38
Bacon $1.50
Iceberg let uce $.99
Lemon juice $.89
Dijon mustard $.07
Red onion $.40
Crumbled blue cheese $1.74
TOTAL: $6.47
PER PERSON: $1.62Salt and pepper are freebies.
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PEP
PER
S, P
ETER
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DIT
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AN EXTRA BUCK WILL BUY YOU...
ROASTED
RED PEPPERS.
Toss in a little color andsweetness with some
chopped peppers.
Shrimp, Radicchio & Couscous SaladSERVES 4 PREP 15 MIN COOK 10 MIN
1 cup Israeli couscous1⁄4 cup EVOO1⁄2 head radicchio, thinly sliced
2 cloves garlic, minced
2 tbsp. red wine vinegar
1 tsp. dried oregano1⁄2 tsp. crushed red pepper1⁄2 lb. frozen cooked tail-on
peeled shrimp, thawed1⁄3 cup crumbled feta1⁄4 cup chopped fl at-leaf
parsley
1. Bring a medium pot of water
to a boil. Add the couscous and
cook until tender, 8 to 10 minutes.
Drain and rinse with cold water.
Transfer to a large bowl. Drizzle
with the EVOO and stir to coat.
Stir in the next six ingredients;
season with salt and pepper.
Transfer to a serving platter.
2. Top the salad with the feta
and parsley; season.
Israeli couscous $1.51
EVOO $.38
Radicchio $.96
Garlic $.13
Red wine vinegar $.12
Dried oregano $.19
Crushed red pepper $.04
Frozen cooked shrimp $6.50
Crumbled feta $1.33
Flat-leaf parsley $.25
TOTAL: $11.41
PER PERSON: $2.85Salt and pepper are freebies.
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GOT THE RIGHT COUSCOUS?SEE P. 123
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GOAT CHEESE, PETER
ARDITO.
Warm Spinach &
Roast Pork Salad SERVES 4 PREP 15 MIN COOK 25 MIN
AN EXTRA BUCKWILL BUY YOU... GOAT CHEESE.
Give the salad a creamy touch with sliced or
crumbled goat cheese.
1 lb. pork tenderloin
4 tbsp. EVOO
1 small shallot, fi nely chopped
11⁄2 tbsp. white wine vinegar
2 tsp. Dijon mustard
2 tsp. honey
1 bunch spinach, washed and dried
1 pear, cored and sliced
1⁄2 small red onion,thinly sliced
1. Preheat the oven to 450°. Season the pork with
salt and pepper. In an ovenproof skillet, heat 2 tbsp.
EVOO over medium. Add the pork and cook until
browned on all sides, about 8 minutes. Cover the
pork loosely with foil, then transfer the skillet to
the oven. Roast until the pork registers 145° on an
instant-read thermometer, 10 to 13 minutes. Let
rest while you make the dressing.
2. Wipe out the skillet, then heat the remaining 2 tbsp.
EVOO over medium. Add the shallot and cook until
softened, about 2 minutes. Stir in the vinegar, mustard,
honey and a pinch of salt, scraping up any browned bits
from the bottom of the pan. Remove from the heat.
3. Cut the pork into 1⁄1 2⁄⁄-inch-thick slices, then into strips.
4. In a medium bowl, toss the pork, spinach, pear
and red onion with the warm dressing; season.
Pork tenderloin $5.99
EVOO $.38
Shallot $.41
White wine vinegar $.22
Dijon mustard $.05
Honey $.05
Spinach $1.99
Pear $.79
Red onion $.40
TOTAL: $10.28
PER PERSON: $2.57Salt and pepper are freebies.
faves & saves
| DINNERS FOR A DEAL
Better your breakfast!
ADVERT I S EMENT
Chef and on-air
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Tropical Breakfast Smoothie
Try her quick, easy-to-make smoothie recipe
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½ cup skim milk
2 tsp Benefiber¨
1 frozen banana
1 cup frozen pineapple
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½ cup nonfat vanilla
Greek yogurt
½ cup ice cubes
½ tsp coconut extract
Instructions:
¥ Blend skim milk and Benefiber¨ in a blender.
¥ Add remaining ingredients and blend.
¥ Enjoy! Adding Benefiber¨ to your favorite
breakfast foods and beverages helps
maintain a healthy digestive system.
Not recommended for carbonated beverages. Use as directed as part of a healthy diet.
Ingredients:
Better every
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Want more ways to better your morning routine?Like us on Facebook.http://www.facebook.com/Benefiber
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Better it withLike us on Facebook
and watch Benef ber dissolve completely!
Use as directed as part of a healthy diet.
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Every package holds a promise from our family to yours that you're enjoying the best-tasting
organic gourmet rice products available. Each delectable bite is packed with whole grains
and a rich wholesome taste; harvested sustainably so it’s good for you and the environment.
BLACK BEANS & RICESPANISH RICE
YELLOW RICE
RED BEANS & RICEJAMBALAYA SOUTHWESTERN RICE
Mild Curry LENTILS & RICEOriginal LENTILS & RICE
Original RICE & WILD RICE Garlic & Basil RICE & WILD RICEWild Porcini Mushroom RICE & WILD RICE
All New
Try all eleven flavors!
Too Nutritious to Taste so Delicious?
USDA
ORGANIC
VEGAN
GLUTEN-
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NON
GMO
KOSHER
WHOLE
GRAIN
Lundberg.com
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PHOTOGRAPH BY TOM SCHIERLITZ
FO
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PB
ELL.
JANUARY
FEBRUARY
2014
Hearty 30-Minute Meals p. 88 • Holy Guacamole! p. 98
8 Reasons to Love Your Slow Cooker p. 102 • Valentine’s Day Sweets p. 112
Take a
outta life!
page
87JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
/
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For 2014’s f rst
installment of
30-Minute Meals, I’m
playing the numbers:
steak 2 ways, 3 new
ragus, 3 fast soups and
1 gooey grilled cheese!
minuteMEALS
0:25
minutes
0:28minutes
0:05minutes
0:10
minutes
Parsnip & Potato SoupSERVES 4
My favorite bacon comes from Oscar’s Adirondack Smoke House in Warrensburg, NY. If you’re not in the area, they’ll ship it to you!
6 slices bacon, cut into thirds
2 tbsp. butter
11⁄4 lbs. starchy potatoes (such as russet), peeled and diced
1 lb. parsnips, peeled and diced
1 onion, chopped
4 cloves garlic, chopped1⁄8 tsp. freshly grated or
dried ground nutmeg
Salt and pepper
1 small bundle fl at-leaf parsley,tied with string
4 cups chicken stock1⁄2 pt. heavy cream
Toasted pepitas (pumpkinseeds), for garnish
Chopped chives, for garnish
4 English muffi ns orsourdough rolls
Softened butter, for serving
PHOTOGRAPHY BY JOHN KERNICK
BY RACHAEL RAY
�Z In a soup pot, cook the bacon over medium-high heat until crisp, about
5 minutes [A]. Transfer to a cutting board and fi nely chop. Spoon off all but a few
tablespoons of the drippings. Melt the butter in the bacon drippings, then reduce
the heat to medium. Stir in the potatoes, parsnips, onion, garlic and nutmeg.
Season with pepper and add the parsley [B]. Partially cover and cook, stirring
occasionally, until the vegetables soften, 15 to 20 minutes. Discard the parsley.
�Z Working in batches if necessary, puree the vegetable mixture with the chicken
stock in a food processor or blender [C] (or add the stock to the soup pot and
use an immersion blender). Stir in the cream and bacon bits [D]; season with
salt and pepper. Ladle the soup into bowls, then sprinkle with pepitas and chives.
Serve with toasted, buttered English muffi ns for dunking.
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RACHAELRAYMAG.COM 89JANUARY/FEBRUARY 2014
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0:20
minutes
0:25minutes
0:05
minutes
0:15
minutes
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91JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
Mushroom Soup with MarsalaSERVES 4
1⁄2 oz. (about 1⁄2 cup) dried porcini mushrooms
4 cups chicken or vegetable stock1⁄4 cup EVOO, plus more for ff
frying bread
1 lb. cremini (baby portobello) mushrooms, thinly sliced
4 shallots, chopped
4 cloves garlic, chopped
1 large bay leaf
2 tbsp. fresh thyme, chopped
Salt and pepper
1 cup marsala
Good-quality white, peasantor Italian bread, sliced
1⁄2 cup flat-leaf parsley, fiyy nelychopped
Juice of 1⁄2 lemon
Grated Parmigiano-Reggiano
�Z In a medium pot, simmer the
porcini mushrooms in the stock to
soften, about 10 minutes [A].
�Z In a soup pot, heat 1⁄4 cup EVOO over
medium-high. When the oil begins to
ripple, add the cremini mushrooms and
cook until lightly browned and tender,
12 to 15 minutes. Add the shallots, garlic,
bay leaf and thyme [B]; season with
salt and pepper. Stir until the shallots
soften, 2 to 3 minutes. Add the marsala,
scraping the bottom of the pan [C].
Cook until reduced by half.
�Z Remove the porcini mushrooms
from the stock, chop, then add to the
pot. Pour the porcini stock into the
soup pot, being careful not to add the
last few spoonfuls where grit may have
settled. Add 2 cups water to the pot,
then let simmer until fl avors combine,
about 10 minutes, and season.
�Z In a skillet, heat a thin layer of EVOO
over medium. Add the bread and cook
until light golden and crisp [D].
�Z Before serving, stir the parsley and
lemon juice into the soup. Place a piece
of fried bread in each soup bowl, sprinkle
with a little cheese and top with soup.
Tagliata with Celery & Mushroom SaladSERVES 4
Tagliata is an Italian term for a juicy, seasoned steak that’s served sliced.
4–5 ribs celery with lots of leafy tops, cutcrosswise into 3-inch pieces, then thinly sliced lengthwise
1 bunch scallions, halved crosswise and sliced lengthwise
5–6 tbsp. EVOO
3 large cloves garlic, very thinly sliced
2 sirloin steaks, 11⁄2 inches thick, at room temperature
Kosher salt and black pepper
2 tbsp. finely chopped fresh rosemary
11⁄2 lemons
Fine sea salt flakes
A generous handful flat-leaf parsley, chopped
4 portobello mushrooms,gills scraped offff ,ffmushrooms verythinly sliced
Shaved Parmigiano-Reggiano or Pecorino
30-MINUTEMEALS
�Z Preheat a griddle or cast-iron skillet over medium-high.
Place the celery and scallions in a bowl of ice water.
�Z In a small skillet, heat the EVOO, fi ve turns of the pan, over
low to medium-low. Add the garlic in a single layer and cook
until light golden, 3 to 5 minutes. Using a fork, transfer the garlic
to a paper towel. Pour the EVOO into a small dish and let cool.
�Z Pat the steaks dry, brush with the garlic-infused EVOO,
then season with kosher salt, pepper and rosemary. Add the
steaks to the hot griddle and cook, turning occasionally, to
desired doneness, 10 minutes for medium-rare. Sear the edges;
transfer to a cutting board and let rest 5 minutes. Slice the
steaks crosswise against the grain. Douse with the juice of half
a lemon; sprinkle with sea salt.
�Z Drain the celery and scallions. Toss with the parsley,
mushrooms, juice of 1 lemon, sea salt, pepper and cheese.
Serve the steak with the salad.
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92
30-MINUTEMEALS
Veal & Eggplant RaguSERVES 6
1 small to mediumeggplant, half the skin peeled off instrips, then fl esh diced
Salt and pepper
2 tbsp. EVOO
1 tbsp. butter
11⁄2 lbs. ground veal
10–12 leaves fresh sage, thinlysliced
A feff w grates fresh nutmeg or a pinch ground nutmeg
1 small onion, finely chopped
2–3 cloves garlic, chopped
2 tbsp. tomato paste
1⁄2 cup dry white wine
11⁄2 cups chicken stock
1⁄3 cup half-f and-half
1 lb. strozzapreti,pici or othersturdy cut pasta
GratedParmigiano-Reggiano
�Z Season the eggplant with salt and let drain on a
kitchen towel for a few minutes.
�Z Bring a large pot of water to a boil.
�Z In a Dutch oven or large, deep skillet, heat the
EVOO, two turns of the pan, over medium; melt the
butter into the EVOO. Add the veal and cook, breaking
up with a wooden spoon, until lightly browned, about
5 minutes. Season with salt and pepper; add the sage
and nutmeg. Increase the heat to medium-high; stir
in the onion, garlic and eggplant. Partially cover the
pan and cook, stirring, until the vegetables soften, 7 to
8 minutes. Add the tomato paste; cook 1 minute. Add
the wine, scraping the bottom of the pan. Add the
stock and half-and-half. Reduce the heat to medium-
low and simmer the ragu while the pasta cooks.
�Z Salt the boiling water, then cook the pasta until al
dente. Drain, reserving half a mug of cooking water. Stir
some of the cooking water into the ragu, then toss the
pasta with the ragu. Season; top with grated cheese.
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2–4 tbsp. EVOO
11⁄2 tsp. fennel seed (about 1⁄2 palmful)
11⁄4 lbs. ground chicken1⁄2 small bulb fennel, fi nely chopped,
plus a few tablespoons chopped fronds for garnish
1 rib celery, fi nely chopped, plus a few tablespoons chopped leaves for garnish
1 small onion, fi nely chopped
2–3 cloves garlic, fi nely chopped
Salt and pepper1⁄2 cup dry white wine
1 cup chicken stock1⁄3 cup half-and-half
1 lb. egg tagliatelle or fettuccine1⁄2 cup grated Grana Padano or
Parmigiano-Reggiano, plus more for serving
�Z Bring a large pot of water to a boil.
�Z In a large, deep skillet, heat the
EVOO over medium-high. Stir in the
fennel seed [A]. Add the chicken and
cook until browned and crumbly, about
5 minutes. Add the chopped fennel,
celery, onion and garlic; season with salt
and pepper [B]. Partially cover the pan
and cook over medium heat until the
vegetables soften, 8 to 10 minutes. Add
the wine, scraping the bottom of the pan.
Add the stock and half-and-half. Reduce
the heat to medium-low and simmer
the ragu while the pasta cooks.
�Z Salt the boiling water, then cook the
pasta until al dente. Drain, reserving
half a mug of cooking water. Stir the
cooking water into the ragu [C], then
toss the pasta with the ragu and 1⁄2 cup
of the cheese; season. Garnish with
the chopped fennel fronds and celery
leaves [D]. Serve with more cheese.
Chicken Ragu with FennelSERVES 4 TO 6
0:30
minutes
0:05
minutes
0:10
minutes
0:25
minutes
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RACHAELRAYMAG.COM94
30-MINUTEMEALS
Eggplant-Parm Grilled CheeseSERVES 4 TO 6
1 fi rm medium eggplant
Salt
4–5 tbsp. EVOO
2 cloves garlic, very thinly sliced
1 sprig rosemary, leaves fi nely chopped
A generous pinch crushed red pepper
Softened butter
8–12 slices good-quality white bread or fi rm Italian semolina bread
Quick Bean & Porcini RaguSERVES 4 TO 6
1⁄2 oz. (about 1⁄2 cup) dried porcini mushrooms
3 cups vegetable stock
3 tbsp. EVOO
2 ribs celery, finely chopped, plus a feff w tablespoons chopped leaves for garnishff
1 onion, finely chopped
1 carrot, finely chopped
3–4 cloves garlic, finely chopped
1 large bay leaf
Salt and pepper
2 cans (15 oz. each) cannellini beans or Roman beans, drained
1⁄2 cup dry white wine
1 lb. bucatini or spaghetti
Grated Pecorino
�Z Bring a large pot of water to a boil.
�Z In a small pot, simmer the mushrooms in 11⁄2 cups of the stock to soften,
about 10 minutes.
�Z In a large, deep skillet, heat the EVOO, three turns of the pan, over medium-
high. Add the celery, onion, carrot, garlic and bay leaf; season with salt and
pepper. Partially cover and cook until the vegetables soften, about 10 minutes.
�Z Meanwhile, in a food processor, puree half the beans with the remaining
11⁄2 cups stock.
�Z Add the wine to the pan, cook 30 seconds, then stir in the pureed beans
and the remaining whole beans. Using a slotted spoon, remove the mushrooms
from the pot. Chop the mushrooms, then stir into the bean mixture. Pour in the
mushroom stock, being careful not to add the last few spoonfuls where grit may
have settled. Reduce the heat to low and simmer the ragu as the pasta cooks.
�Z Salt the boiling water, then cook the pasta until al dente. Drain, reserving
half a mug of cooking water. Stir the cooking water into the ragu, then toss the
pasta with the ragu and some cheese. Sprinkle with the chopped celery leaves.
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0:05
minutes
0:15
minutes
0:20
minutes
0:25
minutes
1–11⁄2 cups grated Parmigiano-Reggiano
1 lb. fresh mozzarella, thinly sliced
2 vine or Roma tomatoes, thinly sliced
A handful fresh basil leaves, torn
�Z Preheat the broiler.
�Z Peel the skin off two
opposite sides of the eggplant,
then slice eggplant into 1⁄4-inch-
thick planks [A]. Season with salt
and let drain on a kitchen towel
for a few minutes.
�Z In a small skillet, heat the
EVOO, fi ve turns of the pan,
over medium. Add the garlic
in a single layer and cook until
light golden, about 3 minutes.
Remove with a fork, let cool,
then chop; reserve. Add the
rosemary and crushed red
pepper to the EVOO in the skillet.
�Z Pat the eggplant dry; brush
with the rosemary–red pepper
EVOO. Broil on baking sheet until
tender, 2 minutes per side [B].
�Z Heat a griddle or large
nonstick skillet over medium.
�Z Lightly butter one side of
the bread slices and sprinkle
with the Parmigiano-Reggiano.
Build sandwiches [C], layering
bread (buttered side down), a
mozzarella slice, grilled eggplant
(folded in half), tomato, reserved
crispy garlic, basil, another
mozzarella slice and another
bread slice (buttered side up).
Grill, turning once, until the bread
is golden and the cheese melts,
about 5 minutes [D]. Serve with
a green salad or tomato soup
for dipping (fi nd a recipe at
RachaelRayMag .com/dipper).
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FO
OD
STYLIN
G B
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YD
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FTU
S M
CD
OW
ELL;
PR
OP
STYLIN
G B
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EATH
ER
CH
ON
TO
S.
WHAT THE HECK IS LIQUID AMINO?SEE P. 125
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97JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM
30-MINUTEMEALS
Flatiron Steak SobaSERVES 4
Flatirons are a tasty beef cut from theshoulder, or chuck. And good news: They’re super af ordable!
6 tbsp. tamari or liquid amino, such as Bragg
4 tbsp. mirin
4 tbsp. canola oil
1 tbsp. Worcestershire sauce
2 large cloves garlic, grated or fi nely chopped
11⁄2 lbs. flatiron steak, about 11⁄2 inchesthick, at room temperature
Pepper
1 cup beef stock3⁄4 lb. shiitake mushrooms, stemmed
and thinly sliced
12 scallions—trimmed, cut into 3-inch pieces and sliced lengthwise
10–12 oz. soba noodles
1 pkg. (about 5 oz.) enokimushrooms, bottoms trimmedand mushrooms separated
A faf t handful green or red shiso leaves or red leaf lettuce, shredded
Gomasio (sesame salt) or toastedwhite or black sesame seeds
�Z In a shallow dish, combine 2 tbsp.
tamari, 1 tbsp. mirin, 2 tbsp. oil, the
Worcestershire and the garlic. Add the
steak and turn to coat; season with
pepper. Heat a grill pan or griddle over
medium. Add the steak and cook, turning
occasionally, to desired doneness, 8 to
10 minutes for medium-rare. Transfer to a
cutting board and let rest 5 minutes.
�Z Meanwhile, bring a large pot of water
to a boil.
�Z In a small pot, over medium heat,
warm the stock and the remaining 4 tbsp.
tamari and 3 tbsp. mirin. In a large skillet,
heat the remaining 2 tbsp. oil over high.
When the oil starts to smoke, add the
shiitakes and cook until brown, then add
the scallions and toss to combine.
�Z Cook the soba in the boiling water
until tender. Drain and rinse with cold
water, then return the soba to the pot.
Add the cooked shiitakes, the enoki
mushrooms and the sauce; stir to heat
through. Divide the soba among plates,
then top with the shiso and gomasio.
Thinly slice the steak crosswise against
the grain. Serve with the soba.
Sausage, Zucchini & Potato StoupSERVES 4
Stoup is thicker than soup and thinner than stew—and hearty and delicious!
2 tbsp. EVOO
1 lb. hot Italian sausage, casings removed
11⁄2 lbs. small round potatoes, quartered
Salt and pepper
1 bulb fennel, trimmed and sliced into thin wedges
1 large or 2 medium onions—peeled, halved lengthwise and sliced into thin wedges
3–4 cloves garlic, sliced
2 firm medium zucchini, halved lengthwise, then sliced 1⁄2 inch thick
1 pt. cherry tomatoes or 12 to 16 cocktailtomatoes (a little biggerthan cherry tomatoes)
4 cups vegetable orchicken stock
1 cup tomato sauce or passata
1⁄4 cup flat-leaf parsley,yychopped
Crusty bread or rolls,for servingf
�Z In a soup pot, heat the EVOO over medium. Add the sausage
and cook until browned and crumbly, 5 minutes. Transfer to a
plate. Add the potatoes to the pot, season with salt and pepper
and cook until lightly browned, 5 minutes. Add the fennel, onion,
garlic, zucchini and tomatoes. Cover and cook until the vegetables
soften and the tomatoes burst, 7 to 8 minutes. Add the stock and
tomato sauce. Stir in the sausage and parsley. Simmer until heated
through, about 10 minutes. Serve with warm bread.
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MANGO &
MINT
Mix mashed avocado with diced
mango, sliced red chiles, orange juice
and chopped fresh mint and scallio
ns.
page
98
THE CLASSIC
Mix diced avocado with diced
tomato, finely chopped onion,
chopped cilantro and ja
lapeño
and a generous squeeze of lime.
Dip some chips into these 11 delicious
avocado mash-ups!
RECIPES BY TRACEY SEAMAN
PHOTOGRAPHY BY TOM SCHIERLITZ
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SPICY SESAME
Mix mashed avocado with wasabi paste,
sesame oil, rice wine vinegar and soy
sauce. Sprinkle with black and white
sesame seeds and chopped scallions.
SWEDISH C
HEF
Mix mashed avocado with diced
cooked shrimp, EVOO, le
mon
juice and chopped fresh dill.
Garnish with cooked shrimp.
BACON & E
GG
Mix diced avocado with chopped
cooked bacon, chopped hard-
boiled egg, chopped onion, le
mon
juice and a touch of mayo.
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SEVEN LAYER
Mix diced avocado with black beans,
diced cheddar and tomato, chopped
pickled jalapeño, slic
ed black olives
and lemon juice. Top with sour cream.
EAST MEETS M
EX
In a food processor, puree avocado,
tomato, cilantro, ja
lapeño, chickpeas,
tahini and lime. Top with EVOO, chickpeas
and smoked paprika. Serve with pita chips.
POM-W
ALNUT
Mix mashed avocado with lim
e
juice, pomegranate seeds, chopped
walnuts and finely chopped garlic,
shallot and ja
lapeño.
FO
OD
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PICK THE PERFECTAVOCADO!SEE P. 124
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TUSCAN STYLE
Combine diced avocado with smashed
roasted garlic cloves, cannellini beans, diced
tomato, chopped red onion, chopped fresh
parsley and a dash of balsamic.
GREEK TO ME
In a food processor, puree
avocado with plain Greek yogurt
and lime juice. Stir in chopped
radish and fresh chives. CHIPOTLE CHICKEN
Mix avocado chunks with chopped
cooked chicken, roasted corn, diced
red onion, lemon juice and chopped
chipotle chiles in adobo sauce.
BONUS DIP!
Personalize your guac
with whatever you’ve got!
Watch our how-to video
at RachaelRayMag.com/
guacamole for tips
and tricks.
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102
Ever wish you could send out a dinner distress call? Help! I need a
last-minute weeknight dinner! Or easy appetizers. Or an impressive dessert. No mat er the mealtime emergency,
your slow cooker is here to rescue you.
FO
OD
STYLIN
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AG
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LOW
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, $
55
, AVA
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EN
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BY TERI TSANG BARRETT
PHOTOGRAPHY BY GENTL & HYERS
SLOW COOKER+�+�+ S.O.S.+�+�+
(SAVE OUR SUPPER!)
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1. In a large slow cooker,
whisk the soy sauce, honey
and sriracha until blended.
Add the wings and toss to
coat. Press the wings to
submerge (add water or
chicken broth, if necessary).
Cover and cook on high
heat until the wings are
tender, 31⁄2 to 4 hours.
2. Preheat the broiler.
Using tongs, divide the wings
between two foil-lined
baking sheets. Broil, turning
once, until crispy, 5 to
10 minutes. Transfer the
wings to a platter; sprinkle
with the cilantro.
SWEET CHILE
HOT WINGS
SERVES 10 TO 12
PREP 10 MIN
SLOW-COOK 4 HR
1 cup soy sauce
1 cup honey1⁄4–1⁄3 cup sriracha
4 lbs. chicken wingettes and/or drumettes
3 tbsp. roughly chopped cilantro, for garnish
RESCUE
ME!
I NEED AN EASY
APPETIZER THAT FEEDS
A CROWD.
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SLOW-COOKER PAELLA
SERVES 8 PREP 30 MIN SLOW-COOK 2 HR
2 tbsp. EVOO
2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
3 tsp. sweet smoked paprika
2 cups short- or medium-grain rice, such as Arborio
1 can (14.5 oz.) whole tomatoes, diced
1 cup low-sodium chicken broth1⁄2 cup dry white wine
1 pkg. (8 oz.) cured chorizo, thinly sliced
1 onion, fi nely chopped
3 cloves garlic, fi nely chopped
A pinch saffron (optional)
1 tbsp. salt
2 cups thawed frozen peas1⁄2 cup chopped fl at-leaf parsley
1 lemon, cut into 8 wedges
1. In a large skillet, heat the EVOO
over medium-high. Add the chicken
in a single layer and sprinkle with
11⁄2 tsp. paprika; season with salt and
pepper. Cook, turning occasionally,
until light golden, about 5 minutes.
Using a slotted spoon, transfer the
chicken to a large slow cooker.
2. Add the rice to the skillet and
cook, stirring, until light golden,
3 minutes. Add the rice, tomatoes,
broth, wine, chorizo, onion, garlic,
saffron, if using, 1 tbsp. salt and
11⁄2 tsp. paprika to the slow cooker.
Stir to combine. Cover and cook
on high heat until the rice is tender,
about 13⁄4 to 2 hours. Stir in the
peas; cover and let stand for
10 minutes. Top with the parsley;
serve with the lemon wedges.
page
105
I NEED A DINNER-PARTY
DISH, BUT I CAN’T SPEND
ALL DAY IN THE KITCHEN.
RESCUE
ME!THE TRUTH ABOUT CANNED TOMATOESSEE P. 123
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1 bottle red wine
1 cup sugar
1 cinnamon stick
8 whole cloves
3 pods star anise (optional)
6 fi rm but ripe pears—stems left on, peeled, halved and cored
Vanilla ice cream, for serving
1. In a large slow cooker, stir together
the wine, sugar, cinnamon, cloves
and star anise, if using. Add the
pear halves and arrange, round
side up, in an even layer. Add
water, if needed, so that the pears
are submerged. Cover and cook
on high heat until the pears are
fork-tender, about 21⁄2 hours.
2. Using a slotted spoon, transfer
the pears to bowls. Top with ice
cream and drizzle with a little of
the cooking liquid.
SPICED WINE–POACHED PEARS
SERVES 6 PREP 15 MIN SLOW-COOK 21⁄2 HR
RESCUE
ME!
I’M HAVING FRIENDS
OVER AND FORGOT ABOUT
DESSERT.
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107
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SAUSAGE, BEAN & SPINACH STEW
SERVES 8 TO 10 PREP 30 MIN SLOW-COOK 4 HR
1. In a large slow cooker, stir together
the beans, chicken broth, onion,
carrots, celery, garlic, thyme, bay leaf
and Parmesan rind, if using. Cover
and cook on high heat until the beans
are nearly tender, about 31⁄2 hours.
2. Place the sausage meatballs on
top of the beans. Cover; cook until
the meatballs are no longer pink in
the center, about 25 minutes.
3. Discard the thyme sprigs, bay
leaf and Parmesan rind. Stir in the
spinach, then cover and let stand
until the spinach wilts, 10 minutes.
4. Stir in the lemon juice; season.
Serve with crusty bread.
1 lb. dried large white beans, such as great northern, rinsed and picked through
8 cups low-sodium chicken broth
1 onion, peeled and fi nely chopped
2 carrots, peeled and fi nely chopped
2 ribs celery, fi nely chopped
6 cloves garlic, fi nely chopped
8 sprigs fresh thyme
1 bay leaf
Parmesan rind (optional)
1 lb. sweet or spicy Italian sausage, casings removed, shaped into 1⁄2-inch meatballs
1 bunch spinach, trimmed
Juice of 1⁄2 lemon
Crusty bread, for serving
RESCUE
ME!
I’D LIKE A HEARTY
SLOW-COOKER STEW THAT’S
NOT CHILI.
MORE DINNERS!
You’ll find 20 more
slow-cooker suppers, like
Chicken and Dumplings,
at RachaelRayMag .com/
slowcooker.
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SESAME
BEEF
NOODLE
BOWL
Toss cooked fl at rice
noodles (sometimes
called pad Thai
noodles) with some of
the shredded beef.
Pour some of the
braising liquid over
the noodles. Drizzle
the noodles with
sesame oil and soy
sauce, then top with
a handful of bean
sprouts and thinly
sliced scallions.
DINNER 1
LOW & SLOW
CHIPOTLE-MAPLE BEEF
SERVES 12 TO 14 PREP 15 MIN SLOW-COOK 6 HR
Turn the beef a few times
to coat, then arrange fat
side up. Cover and cook on
high heat until fork-tender,
about 6 hours.
2. Using a knife, scrape the
fat off the surface of the
beef; transfer the beef
to a work surface. Using
two forks, shred the beef,
discarding any excess fat. In
a large bowl, toss the beef
with 2 cups of the cooking
liquid. Let stand until most
of the juices are absorbed,
about 10 minutes, then
season with salt and pepper.
Serve as a main course with
side dishes, or try the beef
in one of the recipes here.
3 chiles plus 3 tbsp. sauce from 1 can chipotle chiles in adobo sauce
1 cup pineapple juice1⁄2 cup pure maple syrup
3 tbsp. tomato paste
2 tsp. salt
1 tsp. pepper
6 lbs. boneless chuck roast, cut in 8 pieces
1. In a blender, puree
the chiles, adobo sauce,
pineapple juice, maple
syrup, tomato paste, 2 tsp.
salt and 1 tsp. pepper until
smooth. Pour the chile
mixture into a large slow
cooker and add the beef.
I NEED A DO-AHEAD
DISH THAT I CAN QUICKLY TURN
INTO DIFFERENT DINNERS.
page
110
RESCUE
ME!
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SMOKY
BEEF TACOS
Serve the pulled beef
with warm corn tortillas
and your favorite taco
toppings. (We used
diced avocado, diced
white onion and a little
chopped cilantro.)
LEFTOVER TORTILLA TRICKSSEE P. 125
DINNER 2
BEEF
RAVIOLI
WITH SAGE
BUTTER
Lay wonton
wrappers on a
work surface; brush
with water. Spoon a
tablespoon of beef
on each wrapper.
Top each with
another wrapper,
pinching the edges
to seal in the fi lling.
Simmer the ravioli
in salted boiling
water until tender,
about 3 minutes.
Meanwhile, melt
butter for a sauce in
a skillet over medium
heat. Add a handful
of sage leaves and
cook until the sage
is crispy and the
butter browns, about
2 minutes. Using
a slotted spoon,
transfer the sage to
a plate. Transfer the
ravioli to the skillet;
season and toss
with the sauce. Serve
with the sage and
shaved Parmesan.
DINNER 3
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Love BitesThink outside the chocolate box!
Make your sweetheart swoon with dreamy
desserts inspired by your favorite
bite-size treats.
BY KATIE BARREIRA
PHOTOGRAPHY BY SANG AN
page
112
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Coconut Whoopie Pies
INSPIRATION Coconut creams
Bite-size coconut cakes
and fudgy frosting come together
in these couldn’t-be-cuter
sweets (recipe on
page 114).
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Coconut Whoopie PiesMAKES 14 PREP 35 MIN BAKE 40 MIN
2 ⁄1 2 cups sweetened shredded coconut
2 cups fl our
2 ⁄1 2 tsp. baking powder
1 tsp. salt
13⁄4 sticks butter, at room temperature3⁄4 cup sugar
1 whole egg, plus 1 egg white
2 tsp. pure vanilla extract
1 ⁄1 4 cups coconut milk (from a 13.5-oz. can)
3 ⁄1 2 cups confectioners’ sugar 3⁄4 cup unsweetened cocoa powder
1. Position racks in the upper and lower thirds of the
oven and preheat to 375°. On a baking sheet, toast 1⁄2 cup of the shredded coconut, 5 to 7 minutes.
2. In a medium bowl, whisk the fl our, baking
powder and 3⁄4 tsp. salt. In a large bowl, using an
electric mixer, beat 1 stick of butter with the sugar
on high speed until fl uffy, about 5 minutes. On
low speed, beat in the egg, egg white and 1 tsp. of
the vanilla. Beat in the fl our mixture and 3⁄4 cup
of the coconut milk in two additions, alternating
between the two. Fold in the toasted coconut.
3. On 2 parchment-lined baking sheets, drop
2-tbsp. scoops of the batter spaced 2 inches apart.
Bake, switching pans halfway through, until the
cakes’ edges are golden, 16 to 18 minutes. Transfer
the cakes to a rack. Repeat with remaining batter.
4. Using an electric mixer, beat 3⁄4 stick butter,
2 cups confectioners’ sugar, the cocoa powder,1⁄4 cup coconut milk, 1 tsp. vanilla and 1⁄4 tsp. salt on
low speed to combine. Beat the frosting on high
until fl uffy, 2 minutes.
5. Whisk 11⁄2 cups confectioners’ sugar into 1⁄4 cup
coconut milk. Working with half the cakes, dunk
the rounded side of each into the coconut glaze;
sprinkle with shredded coconut. Frost the fl at sides
of the plain cakes. Top with the glazed cakes.
Raspberry Caramel Sundaes
MAKES 4 PREP 10 MIN (PLUS CHILLING) COOK 10 MIN
2 cups frozen raspberries, thawed
6 tbsp. heavy cream
1 cup sugar
1 pt. chocolate ice cream
Whipped cream, fresh raspberries and
chocolate sprinkles, for serving
1. Press and scrape the thawed berries
through a fi ne-mesh sieve; discard the solids.
Stir the cream into the strained liquid.
2. In a medium saucepan, stir the sugar
and 1⁄4 cup water over high heat until the
sugar dissolves, 2 minutes. Using a wet
pastry brush, wipe down the sides of the pan.
Cook, undisturbed, until amber-colored, about
5 minutes. Remove from the heat. Stir in 1 tbsp.
of the berry cream (the caramel will bubble up
rapidly), then stir in the rest. Chill completely.
3. Layer the sauce and ice cream in glasses. Top
with whipped cream, fresh berries and sprinkles.
INSPIRATION
Raspberry caramels
(Pictured on previous page)
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2 sticks butter
10 ⁄1 2 oz. dark chocolate, chopped
3 eggs, beaten
1 tsp. pure vanilla extract
2 ⁄1 2 cups fl our
2 cups sugar
1 ⁄1 2 tsp. baking soda
⁄1 2 tsp. salt
2 tbsp. bourbon (optional)
1 cup cherry preserves
Confectioners’ sugar, for dusting
1 jar (24 oz.) pitted sour cherries
1. Position a rack in the center of the oven and preheat to 350°.
Line 2 muffi n pans with baking liners. In a large saucepan, melt the
butter in 2 cups water over medium heat. Remove from the heat.
Whisk in the chocolate until melted. Whisk in the eggs and vanilla,
then the fl our, sugar, baking soda and salt.
2. Divide the batter among the cups, fi lling to just below the rim.
Bake until a toothpick inserted in a cupcake comes out clean, about
25 minutes. Let cool completely in the pans.
3. In a small bowl, stir the bourbon, if using, into the preserves. Using
a cupcake corer or a paring knife, cut a 1-inch-deep hole into each
cupcake. Dust with confectioners’ sugar. Place one sour cherry in
each hole. Fill with 2 tsp. of the preserves. Top with 3 more cherries.
Bourbon Cherry Cordial Cupcakes
MAKES 2 DOZEN PREP 40 MIN BAKE 25 MIN
FO
OD
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page
115
INSPIRATION
Cherry cordials
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Cooking spray
1 envelope (13⁄4 tsp.) unfl avored gelatin
3 oranges—1 tbsp. zest, 1 cup juice and
4 strips peel for spirals
⁄1 2 cup sugar
1 cup heavy cream
⁄1 3 cup sour cream
Chocolate syrup, for serving
1. Coat four 6-oz. ramekins with cooking spray. In a small saucepan,
sprinkle the gelatin over the orange juice. Let sit 5 minutes.
2. Stir juice over low heat until gelatin dissolves, 1 minute. Add the sugar
and zest. Stir until the sugar dissolves, 2 minutes. Using a fi ne-mesh
sieve, strain the mixture into a medium bowl. Let cool for 10 minutes.
3. Whisk the heavy cream and sour cream into the gelatin mixture,
then divide among the ramekins. Chill until set, 4 hours or overnight.
4. Run a knife around the edges of the ramekins and invert onto
plates. Drizzle with chocolate syrup and top with the orange peels.
Creamy Orange Panna Cottas
MAKES 4 PREP 20 MIN (PLUS CHILLING) COOK 5 MIN
CHOCOLATE FIX!
Get our 25 most popular chocolate desserts of all time at RachaelRayMag
.com/choc.
page
116
INSPIRATION
Orange creams
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Pecan Pie Pops
MAKES 2 DOZEN PREP 30 MIN BAKE 30 MIN
1 pkg. (14.1 oz.) refrigerated piecrusts
1 cup semisweet chocolate chips
3 tbsp. butter
⁄1 2 cup toasted pecans, chopped
⁄1 2 cup (packed) light brown sugar
⁄1 4 cup dark corn syrup
2 eggs, beaten
⁄1 4 tsp. salt
24 6-inch lollipop sticks
1. Position a rack in the center of the oven
and preheat to 350°. On a lightly fl oured
surface, unroll the piecrusts. Using a
21⁄2-inch round cookie cutter, cut out
12 circles from each crust. Press the dough
circles into the cups of 2 mini-muffi n pans.
2. In a bowl, microwave the chocolate
chips at medium power in 20-second
increments, stirring in between, until
smooth. Spoon 1⁄2 tsp. chocolate into
each cup; refrigerate until ready to fi ll.
Reserve the remaining chocolate.
3. In a small saucepan, melt the butter
over low heat. Remove from the heat.
Whisk in the pecans, brown sugar, corn
syrup, eggs and salt. Divide the fi lling
among the dough cups. Bake until set,
25 to 30 minutes. Let cool for 10 minutes.
Transfer pies to a cooling rack.
4. Using a skewer, make a hole in the
side of each pie. Rewarm the chocolate;
drizzle over the pies. Let set 20 minutes.
Insert a lollipop stick into each hole.
INSPIRATION
Pecan clusters
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Take a peek at some of our every day favorites. We think you’ll like them too!
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HEALT
HY
HELPI
NG!
One easy—and enjoyable—way to stick to your resolution to eat better:
Get your fruits and vegetables in a glass! You can whip up these cool juices at home—no juicer
required. Cheers!
BY LESLIE PRICE PHOTOGRAPHY BY JAMIE CHUNG
DRINK (JUICE!)
TO YOUR HEALTH
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2
BIG MOUTH JUICE EXTRACTOR Theoversize tube takeson large pieces of produce. $70;hamiltonbeach.com
BELLA 5-SPEED DIGITAL JUICESTATION Fivespeed settings give you extra control. $100; amazon.com
T-FAL BALANCED LIVING JUICEEXTRACTOR Alarge pulp bin lets you juice morebefore dumping.$80; t-falusa.com
Home juicing how-to:1 Wash ingredients; remove stems and
peel citrus. Thin-skinned fruits and vegetables, like apples or cucumber, don’t need to be peeled.
2 Halve large fruits and vegetables so they’ll fi t into the juicer’s tube.
3 Turn the juicer on and feed ingredients into the tube one at a time. Juice hardvegetables at a high speed and softer fruits at a low speed. Pour into a glass and drink up!
Tools of the tradeReady to graduate fromyour food processor to ajuicer? Try these well-pricedmodels we recommend.
YOUR NEW MAIN SQUEEZE!Packed with vitamins, nutrients and more produce than you’re likely to eat in any one meal (up to four servings!), fresh juice is a delicioushealth booster. If you’ve been buying your juices, consider this: Making them yourself is easy and will save you a chunk of change. Thirsty yet?
No juicer?NO PROBLEM!Run firm ingredients
through a food processor fittedwith a grating disk. Transfer to a bowl, remove the disk and insert
the standard blade. Puree the ingredients for 5 minutes,
then press through afine-mesh strainer.
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ALL JUICED UP
Try the trend with these delicious sippers. They all pack the powerful punch of nutrients that you’d expect from a produce-fi lled glass, but sweet ingredients like pears and oranges make them pleasing for any palate.
* Each combo makes 1 serving, roughly 11⁄2 to 2 cups of juice.
2 heaping cups pineapple chunks
2 ribs celery1 lemon1 lime
5 medium tomatoes 2 ribs celery2 carrots1 lemon2-inch piece fresh horseradish
(or 2 tbsp. prepared) Sea salt (optional)
Mellow Yellow
Red Hot
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55
4 large beets2 pears2 large ribs celery
Pear-adise
4 large carrots2 apples1 orange1-inch piece
fresh ginger
OrangeAid
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6
SIP YOUR SALADGreens are in, especially if you’re drinking them. These veggie-packed juices are outselling fruit blends three to one in many juicebars and stores, according to recent sales fi gures. If you’re not used to drinking your veggies and herbs, ease yourself in with the fruityHoney-Do! and then work your way up to the more robustly vegetal Green Cleanse and Hail to Kale, adaptations of popular blends from two of the biggest names in juicing.
Green Cleanse recipe adaptedfrom BluePrint. Hail to Kalerecipe adapted from The
Juice Generation by Eric Helms (Touchstone/Simon & Schuster, 2014).
5 large leaves romaine2 cups cubed honeydew melon1 cucumber1 jalapeño 1 handful cilantro or
fl at-leaf parsley 1 lime
Honey-Do!
GETA GRIP
To help your juicer process
leafy greens, ball them
up and push them through
with something solid, like
a piece of carrot
or apple.
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1 bunch curly kale2 heaping cups
watermelon chunks1 tart apple1 lemon
3 ribs celery1 bunch Swiss chard1 bunch Tuscan kale1 handful baby spinach1 apple1 lemon1⁄2 cucumber1⁄2 bunch fl at-leaf parsley1⁄4 head romaine
Green Cleanse
Hail toKale
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BUILD A BETTER JUICE
Become a mix master with this guide to themost nutrient-packed ingredients. Follow the pairing suggestions or create your own signature blend. Bottoms up!
ORANGE
HAS: Potassium to keep blood pressure in check PAIRS WITH: Grapefruit,
lemon, cilantro
PINEAPPLE
HAS: Manganese for brain function
PAIRS WITH: Ginger, leafy greens, herbs
WATERMELON
HAS: Vitamin B6 to promote a healthy metabolism
PAIRS WITH: Mint, basil, lime
LEMON
HAS: Immunity-boosting vitamin C
PAIRS WITH: Apple, carrot, beet
CARROT
HAS: Beta-carotene for eye health
PAIRS WITH: Beet, parsley, celery
8
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TOMATOHAS: Lycopene, a
cancer-fighting antioxidantPAIRS WITH:
Celery, carrot, lemon
JALAPEÑOHAS: Capsaicin for
reducing inflammationPAIRS WITH:
Cilantro, orange, lime
CHARDHAS: Bone-strengthening
vitamin KPAIRS WITH:
Other leafy greens, lemon, ginger
BEETHAS: Energy-boosting
antioxidants PAIRS WITH:
Lime, cucumber, carrot
turn for more!
PEARHAS: Soluble fiber to help
regulate digestionPAIRS WITH:
Cucumber,celery, leafy greens
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10
SPINACH
HAS: Soluble fiber to help lower cholesterol
PAIRS WITH: Apple, beet, lemon
CELERY
HAS: B vitamins to ease stress
PAIRS WITH: Leafy
greens, pear, apple
APPLE
HAS: Cholesterol-regulating pectin
PAIRS WITH: Leafy greens,
lemon, ginger
KALE
HAS: Iron for energyPAIRS WITH:
Chard, spinach, lemon
PARSLEY
HAS: Zinc for maintaining sharp senses
PAIRS WITH: Celery,
beet, lemon
LIME
HAS: Detoxifying flavonoids
PAIRS WITH: Melon, cilantro, jalapeño
CUCUMBER
HAS: Potassium to help regulate blood pressure
PAIRS WITH: Kale,
spinach, ginger
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CILANTRO
HAS: Antibacterial properties
PAIRS WITH: Lime, orange, jalapeño
GINGER
HAS: Stomach-soothing compounds
PAIRS WITH: Pineapple, apple, pear
ROMAINE
HAS: Vitamin A for eye health
PAIRS WITH: Other leafy greens, cucumber, apple
HONEYDEW
HAS: Vitamin A for healthy skin
PARIS WITH: Lime, ginger, cucumber
HORSERADISH
HAS: Pungent compounds to help clear sinuses
PAIRS WITH: Carrot, celery, lemon
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CHEF TIPSCheck out the
crazy-delicious juice blends chefs are dreaming up at
RachaelRayMag .com/juices.
FO
OD
STYLIN
G B
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ICTO
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GR
AN
OF; P
RO
P S
TYLIN
G B
Y A
RIA
NA
SA
LVATO
.
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Ring in the New Year with
ALL-NEW SHOWS
ALL-NEW RECIPES
ALL-NEW RACH!
Now that’s a resolution
you can keep.
WEEKDAYScheck local listings | www.rachaelrayshow.com
TM & © 2014 CBS Studios Inc. All Rights Reserved.
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TODAY’S LESSON: SUBLIME SALADS WITH TUNA CREATIONS®
Lasso some zesty lunchtime flavor with delicious, seasoned tuna
varieties like new Ranch. Each single-serve, no-drain pouch is 110
calories or less. Tear, pour and love your salad.
© 2013 StarKist Co. All Rights Reserved.
or starkist.com to see allGo to
of our delicious Tuna Creations® flavors
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WE WENT TO COOKING SCHOOL SO YOU DON’T HAVE TO
INSIDE OUR TEST KITCHEN
ILLUSTRATIONS BY ALICE TAIT
page
123
MOROCCAN COUSCOUS
is the smallest, most common
variety and is best used in a salad
or as an accompaniment to stews;
lef overs make a great stuf ng or a
coating for chicken before baking.
ISRAELI (OR “PEARL”)
COUSCOUS is about the size of
a peppercorn when cooked. Use
it as you would any tiny pasta,
like ditalini. One idea: chicken
couscous soup!
LEBANESE COUSCOUS
boasts the largest granules
of all, each about the size of a
caper. Try these starchy balls
in place of rice in a risot o or
in your favorite mac ’n’ cheese.
INGREDIENT INTEL
KNOW YOUR COUSCOUSIt may look like a grain, but couscous is made of semolina f our
and water, so it’s technically a pasta! Try these three main types:
SHRIMP, RADICCHIO & COUSCOUS SALAD page 83
SLOW-COOKER PAELLA page 105
PANTRY RAID
WHY WE LOVE CANNED TOMATOESWinter isn’t exactly tomato
season, but there’s one place
where the fruits are forever
at their best: the canned
food aisle. The tomatoes are
picked at the peak of ripeness,
then quickly preserved, so
the fresh flavor is locked in.
Opt for whole canned tomatoes
rather than crushed or diced,
which often have preservatives
added to help the cut tomatoes
hold their shape. You can easily
cut them yourself—or do as we
do in the test kitchen and crush
them by hand!
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INSIDE OUR TEST KITCHEN
THE RIPE STUFF
HOW TO PICK THEPERFECT AVOCADOThe best guacamole is made with creamy feshed Hass
avocados at the peak of ripeness. Here’s how to pick ’em:
KITCHEN COACH
COOL IT, QUICK!To make a light, f uf y grain salad, you need cooled cooked grains,
but letting them chill out in the pot or strainer will leave you
with a clumpy, gummy mess. The solution is as close as your
cupboard. Grab a baking sheet and save your salad this way:
ROCK YOUR GUAC ! page 98
1. Transfer drained, just-cooked grains
to a rimmed baking sheet.
2. Using a spatula, spread the grains
in an even layer. Let cool completely,
about 30 minutes for 4 cups of grains.
(For even quicker cooling, stick the pan
in the refrigerator; it’ll take half the time.)
2. Cradle it in the palm of your hand and gently squeeze. Guac-ready fruit will give slightly.
SPINACH SALAD WITH BEETS, QUINOA & GOAT CHEESE page 21
3. Flick off the stem.If it pops off easily and what’s underneath is bright green (brown means it’s overripe),you’re good to go!
1. Look for a forest-green fruit.Darker skin means riper flesh.
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TECHNIQUE TWEAK
MELLOW OUTTHOSE ONIONS
SHELF SLEUTH
WHAT ARE LIQUID AMINOS?Lately, we’ve noticed more
and more recipes calling for
this slightly salty condiment, which has long been sold inhealth-food stores as a protein
supplement. Made from water
and soybeans, and containing
some naturally occurringsodium, the liquid vegetableprotein (Bragg is the best-known
brand) is like an unfermented
and gluten-free version of soysauce. Cooks use it as a seasoning
to enhance food’s favor. Try itin a stir-fry, drizzle it over rice,toss it with popcorn, or mix itinto mayonnaise and use forpotato or egg salad.
FLATIRON STEAK SOBA
page 97
SMOKY BEEF TACOS page 111
Raw red or white onions should be the perfect balance of sharp and sweet, but sometimes theirnatural pungency can take over a dish (not tomention your breath!). Tame the burn by submerging
sliced onions in an ice-water bath for about 15
minutes, which will remove the harsh natural sulfurs
from the cut surfaces. Drain and pat dry before using. Bonus: The refreshing dip crisps them up, too!
TARRAGON GRAPEFRUIT SALAD page 22
DON’T THROW THAT AWAY
CORN TORTILLAS—REBORN!Give dried-out corn tortillas new life as sweet snacks (fry bite-size
pieces and toss in cinnamon sugar), savory toppings (brush strips with
EVOO, season and bake) and hearty mains (use in place of lasagna
noodles or whirl them in a food processor and use like breadcrumbs).
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Every Day with Rachael Ray (ISSN 1932-0590); January/February 2014, Volume 9, No. 79, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing off ces. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Every Day with Rachael Ray is a registeredtrademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Every Day with Rachael Ray, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses toEvery Day with Rachael Ray, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2014. All rights reserved. Printed in the U.S.A.
IN THE BAG
It may not be your favorite job,
but heart-shaped baggie holders
remind you that it’s a labor of
love. $6 for ref llable holder and 40 bags, doggievogue.com
ANOTHER DOG SAVED:
DIXIE 61⁄2, Australian cattle
dog mix
Adopted by: Michael and
Sandra Mensinger, from the
Delaware Humane Association
in Wilmington (dehumane.org)
Meant to be: When Michael
read a Facebook post about
Dixie, who is blind, he had to
have her. “I know how many
dogs need homes,” Michael
says. “It was really important
for me to adopt.”
Sixth sense: Michael is
impressed by how Dixie
manages to get around. “She
can tell where objects are by
the way sound bounces off
things,” Michael says. “I
believe she has something
like echolocation!”
Snuggle buddy: “She’s a
10-pound dog in a 50-pound
body!” Michael says. “She loves
cuddling on the couch.”
Home is where the bark is:
“It’s so nice coming home to a
wagging tail,” Michael says. “To
look at us, you’d think I’d had
her since she was a puppy!”
MAIN PHOTOGRAPH BY CATHERINE LEDNER
Puppy loveDon’t forget your BFF on Valentine’s Day! Woo him with this
nutritious, delicious slow-cooker supper. BY SARAH ZORN
I’m head over paws for this
dinner! —Sam, 10 weeks,
cocker spaniel
Dixie and Michael Mensinger
Cozy Slow-Cooker Chicken ’n’ Brown RiceMAKES 101⁄2 CUPS
PREP 15 MIN COOK 4 TO 5 HR
3 cups cubed butternut squash
1 cup chopped celery3⁄4 cup chopped carrots
6 boneless, skinless chicken thighs, cut into 2-inch cubes
3 cups low-sodium chicken broth
1 cup brown rice
Place the squash, celery and
carrots in a large slow cooker.
Top with the chicken, broth
and rice. Cover and cook on
high until rice is tender and
chicken is cooked through,
4 to 5 hours. (Leftovers can
be refrigerated for up to
4 days or frozen for up to
3 months.)
Recipe reviewed by the ASPCA. Every pet is dif erent, so please check with your vet to see if this recipe is suitable for your dog.
PET PROJECT
REC
IPE A
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BY P
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OD
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PlayFood!
with
your
PHOTOGRAPH BY DAN SAELINGER
Have a heart!Warm up your valentine with these whipped-cream cutouts.
This tasty treat couldn’t be easier!
Spread a 1-inch layer of whipped
cream—real, canned, even Cool
Whip—on a parchment-lined baking
sheet and pop in the freezer until
frozen, about an hour. Then, use
a metal cookie cutter (it creates
a neater cut than plastic) to make
hearts. Place them on top of
piping-hot cocoa and melt your
date’s heart with each sweet sip.
FO
OD
STYLIN
G B
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ICTO
RIA
GR
AN
OF; P
RO
P S
TYLIN
G B
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RIA
NA
SA
LVATO
. R
EC
IPE B
Y E
RIK
A L
EN
KER
T.
page JANUARY/FEBRUARY 2014
RACHAELRAYMAG.COM128
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How to Make It
1. Heat oven to 350ºF. Lightly grease a 13x9x2-in. baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in large bowl.
2. Layer half the chicken mixture, 3 cups tortilla chips andhalf the cheese in baking dish. Layer with remaining chicken mixture and tortilla chips. Cover the baking dish.
3. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
4. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.
Campbel lsKitchen.com
“If you come to a fork in the road,use it to eat Chicken Taco Casserole.”
The Wisest Kid in the Whole WorldTM
© 2
013 C
SC
Bra
nds L
P
CHICKEN TACO CASSEROLEPREP: 15 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
What You’ll Need
4 cups shredded cooked chicken2 cans (10 3/4 oz. each) Campbell’s® Condensed Cream
of Chicken Soup (Regular or 98% Fat Free)r1 cup light sour cream1 can (10 oz.) diced tomatoes and green
chiles, undrained1 can (about 15 oz.) black beans, rinsed and drained1 envelope (about 1 oz.) reduced-sodium taco
seasoning mix 5 cups coarsely crushed tortilla chips2 cups shredded cheddar cheese (about 8 oz.) Chopped tomato, sliced green onion and
chopped fresh cilantro leaves (optional)
M’m! M’m! Good!®
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Sterling silver charms starting at $25
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A PANDORA bracelet makes the perfect Valentine’s Day gift. Especially if you’re
receiving it. If the love of your life wants to know what will make you happiest,
drop a few hints, or in this case hearts, from our new Valentine’s Collection.
Visit us at PANDORA.net.
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