Rachael Ray's 30-Minute Get Real Meals (16 page)
Read Rachael Ray's 30-Minute Get Real Meals Online
Authors: Rachael Ray
Heat a large, deep skillet over high heat with the vegetable oil. Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, until the chicken starts to brown. Stir to combine the chicken with the andouille sausage, then add the
onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes. Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil. Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir. Turn the heat off, stir in the parsley and scallions, and serve.
4
SERVINGS
| 2 | tablespoons extra-virgin olive oil (EVOO), plus some for drizzling |
| 1 | pound chorizo sausage, casing split and removed |
| 2 | pounds chicken tenders, cut into bite-size pieces |
| Salt and freshly ground black pepper | |
| ½ | tablespoon ground cumin (half a palmful) |
| 1 | medium yellow onion, chopped |
| 3 | garlic cloves, chopped |
| 1 | yellow bell pepper, cored, seeded, and diced |
| 3 | celery ribs, chopped |
| ¼ | cup good-quality aged sherry vinegar, divided |
| 2 | cups chicken stock or broth |
| 1 | can (28 ounces) diced tomatoes |
| 1 | can (15 ounces) chickpeas, partially drained |
| 2 | oranges |
| 6 | cups (1 sack) mixed baby greens |
| ¼ | cup toasted sliced almonds (optional) |
| 3 | tablespoons finely chopped fresh cilantro leaves |
Heat a large soup pot over high heat with 2 tablespoons EVOO (twice around the pan). Once you see a ripple in the oil, add the sliced chorizo and cook, stirring frequently, for 2 minutes. Remove the chorizo with a slotted spoon and reserve. Add the
chicken to the pot and season with salt, pepper, and cumin. Brown the chicken on all sides for 3 to 4 minutes. Add the reserved chorizo back to the pot along with the onion, garlic, bell pepper, and celery; cook for 3 minutes, stirring frequently. Add 1 tablespoon of the sherry vinegar and stir, then add the chicken stock, diced tomatoes, and chickpeas. Bring the stoup to a simmer, turn the heat down to medium low, and simmer for 10 minutes. While the stoup is cooking, prepare the salad.
Remove and reserve the zest of the two oranges. With a paring knife, cut the skin and white pith from both oranges, being sure to remove it all. Slice the oranges into disks. In a salad bowl combine the orange disks with the mixed greens. Dress the salad with the remaining sherry vinegar and a generous drizzle of EVOO. Season the salad with salt and pepper and toss to coat. Add the toasted almonds, if using.
To finish the stoup, remove it from the heat and stir in the reserved orange zest and chopped cilantro. Taste the stoup and adjust the seasonings.
4
SERVINGS
| 4 | tablespoons extra-virgin olive oil (EVOO), divided |
| 1½ | pounds ground sirloin |
| 1 | tablespoon ground cumin |
| 1 | tablespoon ground coriander |
| 1 | tablespoon chili powder |
| ½ | tablespoon dried oregano |
| 1 | large yellow onion, chopped |
| 3 | garlic cloves, chopped |
| Salt and freshly ground black pepper | |
| 1 | can (15 ounces) stewed tomatoes |
| 1 | quart chicken stock or broth |
| 3 | limes |
| ⅓ | cup mild taco sauce (eyeball it) |
| 1 | head iceberg lettuce, shredded |
| ½ | pint cherry or grape tomatoes, cut in half |
| 1 | handful fresh cilantro leaves, chopped |
| 1 | handful fresh flat-leaf parsley, chopped |
| 1 | cup good-quality sharp Cheddar cheese, shredded |
| Sour cream, for garnish |
Heat a medium soup pot over medium-high heat with 2 tablespoons EVOO (twice around the pan). Add the ground sirloin. Brown the meat, breaking it up with a wooden spoon. Season it with the cumin, coriander, chili powder, oregano, onion, garlic, salt, and pepper. Stir to combine and continue to cook for 5 minutes. Add the stewed tomatoes and chicken stock, then bring the stoup up to a boil. Reduce the heat and simmer for 10 minutes. While the stoup is cooking, prepare the taco toppings salad.
In a small bowl combine the juice of 2 limes, the taco sauce, salt and pepper. Whisk in 2 tablespoons of EVOO. Reserve the dressing.
In a salad bowl combine the shredded lettuce, tomatoes, half of the chopped cilantro, the parsley, and grated Cheddar cheese. Pour the dressing over the salad and toss to combine.
Squeeze the juice of the remaining lime into the stoup. Ladle the stoup into serving bowls and garnish with a small dollop of sour cream and a sprinkle of cilantro.
4
SERVINGS
| 3 | tablespoons extra-virgin olive oil (EVOO) (3 turns of the pan) |
| 4 | sprigs fresh thyme |
| 4 | garlic cloves, smashed |
| 1 | teaspoon crushed hot red pepper flakes |
| 2 | medium onions, quartered and thinly sliced |
| 2 | celery ribs with leafy tops from the heart, chopped |
| Salt and freshly ground black pepper | |
| ⅔ | cup white vermouth or 1 cup dry white wine |
| 1 | 15-ounce can chunky-style crushed tomatoes |
| 2 | cups chicken stock or broth |
| 2 | pounds cod |
| A wedge of fresh lemon | |
| 24 | mussels, debearded and scrubbed |
| ½ | cup fresh flat-leaf parsley (a couple of handfuls), coarsely chopped |
Heat a large, deep skillet over medium-high heat. Add the EVOO, thyme sprigs, garlic, and red pepper flakes and stir for 30 seconds, then add the onions and celery and season with salt and pepper. Cook for 5 minutes, then add the vermouth to deglaze the pan. Reduce the liquid by half, a minute or two. Add the tomatoes and stock and bring to a bubble. Dress the cod with a little lemon juice and salt and cut it into large chunks. Nestle the cod chunks into the bubbling pot so the liquids surround the fish. Cook the cod for 3 minutes, then add a layer of mussels to the pan and cover. Cook for 5 minutes longer, or until the mussels open. Discard any unopened mussels. Carefully stir the parsley in and remove the thyme stems. Ladle the stew into shallow bowls and serve.
4
SERVINGS
| 2 | tablespoons vegetable oil |
| 2 | tablespoons butter, cut into pats |
| 3 | knockwursts, diced into 1-inch cubes |
| 3 | bratwursts, diced into 1-inch cubes |
| 1 | red onion, quartered and thinly sliced |
| 2 | pounds red cabbage, quartered and shredded |
| 1 | teaspoon caraway seeds |
| Salt and freshly ground black pepper | |
| 1 | 12-ounce bottle dark beer |
| 1 | quart veal or chicken stock |
| 2 | cups tomato sauce |
| 2 | tablespoons Worcestershire sauce |
| 1 | bay leaf, fresh or dried |
| 3 | tablespoons finely chopped flat-leaf parsley |
| 2 | Red or Golden Delicious apples, peeled and diced |
| Juice of ½ lemon |
Heat a big soup pot over medium-high heat. Add 1 tablespoon of the vegetable oil and half the butter. When the butter melts into the oil, add the cubed wursts and brown them on all sides, 5 minutes. Remove the browned sausages and add the remaining tablespoon each of oil and butter. When the butter melts into the oil, add the onion and cook for 2 minutes. Add the cabbage and caraway, season with salt and pepper, and stir. Cook the cabbage for 10 minutes, stirring frequently. Add the beer and cook down 1 minute. Add the stock, tomato sauce, Worcestershire, and bay leaf and stir to combine. Add the wursts back to the pot. Cover the pot and bring the stoup up to a boil, 2 or 3 minutes. Remove the lid and simmer for 5 to 10 minutes longer, until the cabbage is tender. Remove the bay leaf. Combine the parsley, apple, and lemon juice in a small bowl. Ladle the stoup into shallow bowls and top with generous spoonfuls of the flavored apples to stir into the stoup as you eat it.
4
SERVINGS
| 4 | large portobello mushrooms, stems discarded |
| Salt and freshly ground black pepper | |
| 2 | tablespoons extra-virgin olive oil (EVOO), plus some to drizzle |
| 1 | medium yellow onion, chopped |
| 4 | garlic cloves, chopped |
| 1 | teaspoon crushed hot red pepper flakes |
| 4 | sprigs fresh thyme |
| 1 | quart chicken stock or broth |
| 8 | large plum tomatoes, cut in half lengthwise |
| 1 | slice crusty bread, optional |
| 4 | slices prosciutto or other good-quality ham |
| 4 | slices fresh mozzarella cheese |
| 4 | tablespoons store-bought pesto (optional) |
Preheat the oven to 450°F.
Preheat an outdoor grill or indoor grill pan on high.
Place the portobello mushrooms on a baking sheet. Season both sides with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill sides with a little EVOO. Put them in the oven and roast for 12 minutes, or until cooked through.
While the mushrooms are roasting, start the soup. Heat a soup pot over medium-high heat with 2 tablespoons of EVOO (twice around the pan). Add the onion, garlic, red pepper flakes, and thyme sprigs. Cook for 2 to 3 minutes, then add the chicken stock and bring up to a boil. Reduce heat to medium low and simmer the stoup for 10 minutes.
Drizzle EVOO over the plum tomatoes and season them with salt and pepper. Place on the grill and char on all sides, about 5 minutes. Drizzle the slice of bread with a little EVOO, place on the grill, and cook until well marked on both sides, 2 minutes. Remove the tomatoes and bread slice from the grill and roughly chop. Add them to a blender with about one fourth of the simmering broth. Purée for about 1 minute. Add the tomato-bread purée to the simmering soup and continue to cook for 5 minutes.
Once the mushrooms are cooked, top each one with a slice of prosciutto and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 minutes.
To serve, ladle into bowls and garnish with about a tablespoon of pesto. Serve the prosciutto- and cheese-topped mushrooms alongside.
CONFESSION
This soup is tasty without the bread slice, but I would never make it that way. I like the consistency better with a little bread. This soup is already a HUGE reduction in carbs from its predecessor,
papa al pomodoro,
bread and tomato soup from Florence, Italy. But it’s up to you—it all depends on how many carbs you have had the day you make the soup and how uptight you are feeling about it. The soup really is great with or without the grilled bread. I confess, I cannot give it up entirely.
The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with
no
bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.
