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May 2, 2005

Cooking a la Rachael Ray

Posted by admin

I unwind by cooking. Discovering a new recipe or a new cookbook can be as relaxing for me as a great swim or long bike ride. This weekend I decided to explore Rachael Ray's 30-MINUTE GET REAL MEALS.

For Saturday dinner I made Sliced Steak with Chimichurri and Baked Stuffed Tomatoes (pg. 160)and Mixed Greens with Mixed Herbs Salad (pg. 226). I made one alteration to the salad adding the fleshy part of the tomato to the salad dressing and mixing it all up in the food processor. I am one of those people who cannot waste food. There has to be something to do with everything. This same night I made the Ginger-Poached Pears with Ricotta and Blueberries (pg. 235) for dessert. I subsituted peaches for blueberries since the blueberry prices at our food store seemed to be rising in line with the gasoline prices.

For Sunday dinner I made the Grilled Citrus Chicken(pg. 197)and Harvest Salad (pg. 220). This time I substituted peaches for apples in the salad. For dessert I did the Marscarpone Parfait with Citrus Salad (pg. 236).

Highly recommend this cookbook. Lots of flavor in each of the meals and for those of you watching your carbs, many of these recipes are low-carb.

One more cooking note. Last weekend I cooked from Nigella Lawson's cookbook FEAST and made the chili topped with cornbread. I substituted black beans for the kidney beans, but other than that, no changes. Great meal for a rainy day, which is what I was trying to cheer up with this dinner.