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| Rachael Ray's cooking tips |
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GLAZED CARROTS
FOUR SERVINGS
Prep Time: 5 min
Cook Time: 25 min
INGREDIENTS:
One 16-ounce bag baby carrots
1/4 to 1/2 cup white or rosé wine
1 tablespoon cold butter
1 tablespoon chopped fresh herbs (such as parsley,
thyme or tarragon)
Pinch salt
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DIRECTIONS:
In a medium skillet, add the carrots and wine to
cover the bottom of the pan. Cover and cook over
medium-low heat, adding a little more wine if it
dries out, until tender when pierced with a fork,
about 20 minutes. Uncover the pan and cook over high
heat until most of the wine has evaporated. Turn off
the heat and add the butter, herbs and salt; toss to
coat. |
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SALMON SALAD
INGREDIENTS:
3/4 pound skinless salmon fillet
1 large cucumber--peeled, seeded and chopped
1 large red bell pepper--stemmed, seeded and chopped
4 scallions, chopped
Juice of 1/2 lemon
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DIRECTIONS:
Preheat the oven to 350°. Place the salmon in
a medium baking dish and bake, covered, until cooked
through, about 15 minutes. Let stand until cool. In
a medium bowl, combine the cucumber, bell pepper,
scallions and lemon with 3 tablespoons extra-virgin
olive oil. Add the baked salmon, flaking the meat
with a fork, and mix until combined. Season with
salt and pepper. |
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PORK MEDALLIONS WITH PRUNES AND
RED WINE
INGREDIENTS:
1/4 cup extra-virgin olive oil (EVOO)
1 3/4 to 2 pounds pork tenderloins, sliced 1 inch
thick
Salt and freshly ground pepper
2 red onions, sliced
2 cups merlot wine
18 pitted prunes (6 ounces), halved
1 cup chicken broth
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
2 tablespoons butter
Fresh flat-leaf parsley, coarsely chopped (2
generous handfuls)
Crusty whole grain rolls, to pass around the table |
DIRECTIONS:
1. In a large nonstick skillet, heat 2 tablespoons
EVOO, 2 turns of the pan, over medium-high heat.
Gently pound out the pork medallions to 1/4 inch
thick and season with salt and pepper. Add the meat
to the skillet in batches and cook, turning once,
until browned on both sides, about 5 minutes.
Transfer to a plate, cover with foil and set aside.
2. Add the remaining 2 tablespoons EVOO, 2 turns of
the pan, to the skillet. Add the onions and cook
until softened, about 5 minutes. Add the wine and
prunes, and cook until the liquid is reduced by
half, about 3 minutes. Add the chicken broth,
nutmeg, cinnamon, some salt and about 1 teaspoon
pepper. Lower the heat and simmer until the prunes
are plumped, about 5 minutes. Return the pork to the
skillet; heat through. Add the butter to the sauce
and stir until melted.
3. Serve the pork and prunes on plates and top with
the parsley. Pass the roll around the table. |
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SLICED TUNA SOFT TACOS
INGREDIENTS:
Twelve 6-inch flour tortillas
2 tablespoons grill seasoning, such as McCormick
Grill Mates Montreal steak seasoning
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons chili powder or chipotle chili powder
Four 1- to 1 1/2-inch-thick tuna steaks
2 tablespoons vegetable oil
1 head savoy cabbage--quartered, cored and shredded
6 scallions, sliced on an angle
Salt
2 ripe Hass avocados
1/2 cup heavy cream
Juice of 1 lime or 1/2 lemon
Hot pepper sauce |
DIRECTIONS:
1. Preheat the oven to 275°. Wrap up the tortillas
in a damp kitchen towel, set them into a pie plate
or cake pan and place in the oven.
2. In a small bowl, combine the grill seasoning,
cumin, paprika and chili powder. Rub the mixture on
both sides of the tuna steaks.
3. In a large skillet, heat 2 tablespoons oil over
medium-high heat until the oil ripples. Add the
cabbage and cook, turning with tongs occasionally,
until just tender, about 5 minutes. Add a few
tablespoons water to help wilt, if needed. Toss in
the scallions until combined; season with salt to
taste. Turn off the heat and cover to keep warm.
4. In a second large skillet, griddle or grill pan,
sear the tuna steaks for 2 minutes on each side for
rare, or up to 5 minutes on each side for well-done.
Cut into thin slices.
5. Using a food processor, mix the avocados, cream
and lime juice until smooth. Season the avocado
cream with salt and hot sauce to taste.
6. Remove the tortillas from the oven. Place sliced
tuna and cabbage on each tortilla and fold over;
serve the avocado cream on the side. |
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SWEET AND SAUCY SHRIMP AND GREEN
BEANS WITH RICE
INGREDIENTS:
1 pound green beans, trimmed and halved
1/2 cup brown sugar
3 tablespoons fish sauce
3 cloves garlic, finely chopped
1/4 teaspoon grated lemon peel
Pepper
1 1/2 pounds medium shrimp, peeled and deveined,
tails left on
4 cups cooked rice, for serving
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DIRECTIONS:
1. In a large pot of boiling, salted water, cook the
beans until crisp-tender, about 5 minutes. Drain,
rinse with cold water and drain again; set aside.
2. In a saucepan, combine 1/2 cup water, the brown
sugar, fish sauce, garlic and lemon peel. Season
with pepper and simmer over medium-low heat until
reduced to a thick syrup, about 12 minutes. Add the
shrimp and cook over high heat, stirring, until
pink, about 3 minutes.
3. Add the cooked beans to the shrimp and sauce, and
toss to coat. Serve over the rice. |
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