SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Tuesday: Turn Your Old Clutter into Cash & TV Icon David Hyde Pierce

WEEKLY GROCERY LIST:

Here's a list of all the ingredients you'll need to cook along with Rachael this week.
Watch the show or check back online each day for complete recipes.

Print the Grocery List | Jump straight to: Monday | Tuesday | Wednesday | Thursday | Friday

MONDAY

April 20, 2015

Spaghetti with Bacon and Cabbage

  • 2 tablespoons olive oil

  • 1/3 pound meaty bacon, cut into short matchsticks
  • 1 small head Savoy cabbage, quartered, cored and shredded
  • 1 small onion, halved and thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons sage leaves, thinly sliced
  • 2 tablespoons thyme, chopped 
  • 1 pound farro or semolina spaghetti
  • 2 tablespoons butter
  • Salt and pepper
  • Freshly grated Parmigiano-Reggiano cheese
  •  

Jessica Alba’s Pops

  • Materials needed:

  • Small paper cups or empty yogurt containers for molds
  • Ice-pop sticks
  •  
  • Strawberry Lovers:
  • 2 cups strawberries, stems removed
  • 3 tablespoons honey
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped basil leaves
  •  
  • Red, White & Blue*:
  • Organic plain or vanilla yogurt
  • 1 cup strawberries
  • 1 cup blueberries
  • Organic honey, to taste
  •  
  • Go Green:
  • 3 bananas
  • 2 cups fresh pineapple chunks
  • 2 cups fresh spinach
  • 1 cup water, milk of choice or pineapple juice (depending on desired sweetness or creaminess)
  •  

Jessica Alba’s Pizza

  • For the Dough:

  • 1 packet instant yeast
  • 2 cups warm water (about 115°F)
  • 5 cups organic bread flour, divided
  • 2 tablespoons sea salt
  • Olive oil
  •  
  • Toppings:
  • DIY Tomato Sauce (Simmer 2 pounds chopped tomatoes, a couple of sliced garlic cloves, olive oil, salt, a pinch of oregano and sugar for 30 minutes. Purée.)

  •  
  • Veggie Mix: Mushrooms, roasted red bell peppers (diced), broccoli, fresh basil or rosemary; with or without cheese
  •  
  • Classic: Fresh tomato sauce, nitrate-free pepperoni; with or without cheese
  •  
  • Spicy: Jalapeños, nitrate-free chorizo sausage, deep-fried sage leaves; with or without cheese
  •  

Christopher Kimball's Thin-Crust Pizza

  • For the Dough:

  • 3 cups (16 ounces) bread flour, plus more for work surface
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/3 cups (about 10 ounces) ice water
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 teaspoon table salt

  • For the Sauce:
  • 1 28-ounce can whole peeled tomatoes, drained and liquid discarded
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 teaspoon table salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper

  • Cheese
  • 1 ounce finely grated Parmesan cheese (about 1/2 cup)
  • 8 ounces shredded whole-milk mozzarella (about 2 cups) (see note)
  •  

Christopher Kimball's Peanut Butter Sandwich Cookies

  • For the Cookies:

  • 1 1/4 cups (6 1/4 ounces) raw peanuts, toasted an cooled
  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup creamy peanut butter (Do not use unsalted peanut butter for this recipe.)
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 1 large egg

  • For the Filling:
  • 3/4 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • 1 cup (4 ounces) confectioners’ sugar
  •  

TUESDAY

April 21, 2015

Barbecued Beef and Pepper Stir-Fry

  • 1 pound flank steak, halved lengthwise into 2 long pieces each about 2 1/2-inches wide

  • 1 tablespoon cornstarch
  • 1 tablespoon plus 1 shot Shaoxing rice wine or dry sherry, divided
  • 2 tablespoons stir-fry or peanut oil
  • 1 to 2 red finger chili peppers
  • 2 to 3 mild red or green peppers, such as red frying or field pepper, cubanelle or bell, seeded, halved and sliced
  • 1 red or yellow onion, peeled and thinly sliced lengthwise
  • 2 cloves garlic, thinly sliced
  • Ground Szechuan or black pepper
  • 1 tablespoon cumin, a scant palmful
  • 1 tablespoon Worcestershire sauce
  • 1 round tablespoon light brown sugar
  • 3 tablespoons Tamari or dark soy sauce
  • 1/4 cup Sa Cha sauce or 3 tablespoons Hoisin (Chinese barbecue sauce )
  • 1 bunch scallions or green spring onions, sliced on bias
  • Brown rice, cooked in chicken stock to package directions, for serving
  •  

Chocolate Almond Cherry Scones

  • 3 1/2 cup all-purpose flour

  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 8 ounces frozen butter, cubed
  • 3/4 cup buttermilk
  • 3/4 cup cream
  • 1 1/2 to 2 cups

    some of the following mix-ins:

    • Almond/ Cherry/ Chocolate

  • • Cranberry/ Pistachio
  • • Blueberry/ Lemon
  • • Lemon Poppy

WEDNESDAY

April 22, 2015

Korean-Style Beef Bowl with Brown Rice

  • 1/2 cup beef stock

  • 1/3 cup brown sugar
  • 1/3 cup Tamari, dark soy sauce or liquid Amino
  • 1 tablespoon plus 1 teaspoon toasted sesame oil
  • 1 inch ginger root, grated
  • 1 round teaspoon chili paste (Rooster on bottle)
  • 4 cloves garlic, chopped
  • 2 tablespoons peanut, other high-temp cooking oil or stir fry oil, infused with ginger and garlic
  • 1 1/2 pounds ground beef
  • 2 cups packed baby spinach or kale
  • 1 large bunch spring onions or scallions, chopped 
  • Brown or white rice, cooked in chicken stock according to package directions, for serving
  • 2 tablespoons toasted sesame seeds
  •  

THURSDAY

April 23, 2015

FRIDAY

April 24, 2015