Rachael Ray's Big Orange Book (43 page)

Serves 4

Bring a large pot of water to a boil for the pasta. When it boils, salt it generously, then add the pasta and cook to just shy of al dente.

While the pasta water comes to a boil, combine the stock, tamari, oil, and lemon slices and cook over medium-high heat until slightly reduced, 7 to 8 minutes. Toss the cooked pasta with the sauce for 1 to 2 minutes to absorb the flavor, then add the lemon zest and chives and toss to combine. Serve the noodles as a first course or a side. If you prefer them a bit spicy, pass pepper or hot sauce at the table.

It's a toss-up which fish tacos are better—these or the ones I've dedicated to my friend Charlie (see
this page
). These are a little easier to make, so if you're feeling lazy, go for this recipe.

SERVES 4

Preheat the broiler, grill, or a large nonstick skillet—whichever you prefer.

Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Toss the jalapeños into the pan and cook until tender, 3 to 4 minutes. Add the rice and cook for about a minute (you're toasting it here, so you'll know it's ready when it starts to smell nutty). Add 2½ cups of the stock and bring it up to a bubble. Turn the heat down to medium-low, cover, and simmer the rice until tender, about 20 minutes.

Prepare the slaw by mixing together in the bottom of a salad bowl the juice of 2 limes, honey, hot sauce, and the remaining 2 tablespoons of oil. Add the cabbage and red onion to the bowl and toss to combine. Season with salt and pepper.

Grab your food processor bowl and make the “green” part of the rice by pureeing together the baby spinach, cilantro, and remaining ½ cup of vegetable stock. Put this mixture into a dish and save it until the rice is finished. Give your food processor bowl a quick rinse and make the avocado sauce by pureeing together the avocados, sour cream, garlic, and juice of the remaining lime. Season the sauce with salt and pepper and set aside.

Season the fish fillets on both sides with the lime zest, grill seasoning, cumin, and coriander. Lightly drizzle some oil over the fillets and broil, grill, or pan-fry the fish. If you're broiling, the fish should take about 6 minutes to cook (3 minutes per side); if you're grilling or cooking them on the stove-top, the fillets should take about 8 minutes to cook (4 minutes per side).

Warm the tortillas according to package directions.

Stir the reserved green sauce into the cooked rice and transfer to a serving bowl.

Serve each fillet of fish with 3 soft tortillas so each diner can shred the fish and fill each taco with a little fish, a few forkfuls of cabbage, and some avocado sauce on top. Serve the green rice alongside.

When I've lived alone I've often cooked for four because I loved the leftovers and I like to share my food with friends or neighbors. Still, many nights for budget's or time's sake, I would make single-serving meals—usually scrambled eggs with mix-ins or warm cereal (boo-hoo!). To make sure you don't find yourself in the same fix, here's a great collection of empowering and delicious meals for one. The smells from your kitchen are going to be so good, the neighbors will all be hinting for an invite. Table for one? Put some great music on and treat yourself, nightly, to the food you deserve.

I wrote this recipe for Duff, The Ace of Cakes on Food Network, who wanted an entreé that would be challenging to mimic as a cake—but it was easy for the Ace. This is as easy to make for many as it is for one, so multiply up as needed.

Preheat the oven to 400°F.

Bring a large pot of water to a boil. Generously salt the water, add the spaghetti, and cook to al dente. Heads up: before draining the pasta, reserve about
1
⁄
3
cup of the starchy cooking water.

Place the grape tomatoes on a rimmed baking sheet and drizzle with a tablespoon of EVOO. Season with salt and pepper and roast until tender and bursting, 15 to 20 minutes.

Combine the basil, tarragon, pine nuts, lemon zest, garlic, and salt and pepper in a food processor or mini chopper. Pulse a few times, add the Parmigiano-Reggiano, then turn the processor on and drizzle in the remaining 2 tablespoons of EVOO.

Scoop the pesto into a pasta bowl, stir in the reserved pasta cooking water, then add the drained pasta, roasted tomatoes, and mozzarella. Toss to combine and adjust the salt and pepper.

Heads up: when making the veggie ribbons, discard the center of the squash if the flesh is too seedy.

Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente, 7 to 8 minutes. Using a vegetable peeler, make ribbons of the carrot and zucchini by holding the vegetables flat on a counter and running the peeler the length of the vegetable. Drop the carrot and zucchini ribbons into the boiling water with the pasta for the last 2 minutes of cooking time.

Heat a medium skillet over medium heat with the EVOO and butter. Add the shallots and garlic and sauté for 3 to 4 minutes, until softened. Add the peas and stir to heat through, about 2 minutes, then stir in the wine or stock. Add the drained pasta and vegetables and toss with the sauce. Season with salt and pepper, add the cheese and parsley, and toss again.

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. This meal cooks down an enormous amount of 'shroom goodness into one delicious serving, sending you off to a food coma, full and happy.