SEE WHEN RACHAEL RAY'S ON IN YOUR AREA

Not Your Station? Check our Station Finder

Friday: Peter Walsh and Richard Marx Declutter Your Car & 'Shark Tank's' Daymond John 'Invests' in Rach's Pasta

ADVERTISEMENT

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

October 20, 2014

Mac & Cheese with Leeks and Ham

  • 1 large clove garlic, crushed

  • 2 1/2 cups whole milk
  • 1 cup chicken stock
  • About 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 2 large leeks, cleaned and cut into 1-inch half moons
  • 2 tablespoons fresh thyme, chopped
  • 1/2 pound mild cooked ham, such as prosciutto cotta, roughly chopped
  • Salt and pepper
  • 5 tablespoons butter
  • 4 tablespoons flour
  • A little freshly grated or ground nutmeg, to taste
  • 1 pound macaroni or penne rigate
  • 2 cups grated Gruyère or Comte (about 1/2 pound)
  • 1 1/2 cups freshly grated Parmigiano-Reggiano (about 2 ounces)
  • A few dashes of Tabasco
  •  

Graham Elliot’s Curried Almonds

  • 1 egg white

  • 1 tablespoon curry powder
  • 2 tablespoons sugar
  • 1/2 teaspoon cayenne
  • 1 pound almonds
  • 1 tablespoon butter
  •  

Graham Elliot’s Herb and Parmesan Popcorn

  • 6 cups unbuttered, unsalted microwave popcorn

  • 1/2 bunch chives
  • 1 tablespoon olive oil
  • 2 tablespoons grated Parmesan
  • 1 teaspoon black pepper
  •  

Graham Elliot’s Cinnamon-Dusted Autumn Apple Chips

  • 2 apples (Honeycrisp, Gala or Fuji are great but Granny Smiths work as well)

  • 1 teaspoon cinnamon
  •  

TUESDAY

October 21, 2014

Martina McBride’s Smoked Paprika Almonds

  • • 2 cups almonds

  • • 1 tablespoon extra-virgin olive oil

  • • 2 teaspoons packed light brown sugar

  • • 1 teaspoon smoked Spanish paprika

  • • ¾ teaspoon kosher salt

  • • Freshly ground black pepper

Martina McBride’s Goat Cheese and Honey Crostini

  • 1 cup walnut pieces

  • 1 French baguette, sliced into 1/2-inch thick slices

  • 1/2 cup olive oil

  • 8 to 10 ounces goat cheese

  • Honey, for drizzling

  • 2 tablespoons rosemary, finely chopped

  • 2 tablespoons thyme, finely chopped

Butternut Squash and Bacon-Herb Cream Cheese Tart

  • 6 slices good quality smoky bacon (cook 2 more if you tend to snack when you cook)

  • 8 ounces cream cheese, softened
  • 2 tablespoons each chopped parsley and thyme
  • 2 cloves garlic, pasted or grated
  • 1 1/2 cups all-purpose flour
  • Salt
  • 6 tablespoons cold butter, diced plus 2 tablespoons butter for filling
  • 4 to 5 tablespoons ice cold water
  • 1 pound butternut squash (1/2 medium squash), thinly sliced in half moons
  • Pepper
  • Freshly grated nutmeg
  • 1 large or 2 thin leeks, trimmed and sliced
  • 2 Pink Lady or Honeycrisp apple, peeled and sliced
  • 2 tablespoons sage leaves, torn or coarsely chopped
  • 1 egg, beaten with a splash of water for an egg wash or use buttermilk, to brush pastry

Turkey Meatball Parmesan in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 4 to 8 meatballs, depending on size, leftover or made from scratch
  • A handful parmesan cheese plus additional for sprinkling
  • 1/2 cup mozzarella cheese
  • 1/4 cup marinara sauce
  • 1 egg, mixed with 1 teaspoon milk
  • A pinch of oregano
  • Dried oregano, for sprinkling
  • For the Turkey Meatballs:

  • 4 slices stale peasant bread, crusts trimmed and coarsely chopped in a food processor
  • Milk, to moisten bread
  • 2 pounds ground turkey
  • 1/4 cup finely chopped parsley
  • A fat handful each Pecorino Romano and Parmigiano-Reggiano cheese
  • Salt and pepper
  • 1/4 cup pine nuts, toasted and chopped
  • 1 teaspoon crushed red chili flakes
  • 1 teaspoon fennel seed
  • 2 teaspoons ground sage
  • 2 garlic cloves, grated or pasted
  • 3 to 4 tablespoons grated onion
  • 2 tablespoon EVOO – Extra Virgin Olive Oil
  • 1 large egg

Spinach & Artichoke in a Pocket

  • 1 10-ounce package frozen spinach, thawed

  • Olive oil
  • 2 cloves garlic, grated 
  • 1 can artichoke hearts, strained and chopped
  • Salt and pepper
  • 1 1-pound ball store-bought pizza dough
  • 1/2 cup ricotta cheese
  • 1/2 aged provolone, grated
  • A handful parmesan cheese
  • Nutmeg, grated
  • Zest of 1 lemon
  • 1 egg, mixed with a teaspoon of milk

Buffalo Chicken in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 1/2 cup diced cooked chicken
  • A few tablespoons hot sauce
  • 1 celery stalk, finely diced
  • 1/4 red onion, finely diced
  • 4 ounces cream cheese, cut into pieces
  • 4 tablespoons blue cheese crumbles
  • Cayenne pepper, for topping
  • 1 egg, mixed with 1 teaspoon milk

Broccoli & Sausage in a Pocket

  • 1/4 pound sweet Italian sausage

  • 1 1-pound ball store-bought pizza dough
  • 1/4 cup shredded cheddar
  • 1/4 cup broccoli florets
  • 1 egg, mixed with 1 teaspoon milk
  • Pinch of garlic salt
  • Pinch of dried parsley

Mushroom & Provolone in a Pocket

  • 1 1-pound ball store-bought pizza dough

  • 1 8-ounce package cremini mushrooms, sliced 1/4-inch thick
  • 1 tablespoon olive oil
  • 2 small cloves garlic, thinly sliced
  • 1 tablespoon butter
  • A sprig of fresh thyme, chopped
  • 1/2 cup provolone cheese, grated
  • Salt and pepper to taste
  • 1 egg, mixed with 1 teaspoon milk
  • Parmesan cheese, for sprinkling
  • Chopped fresh (or dried) thyme, for sprinkling
  • Dried oregano, for sprinkling

WEDNESDAY

October 22, 2014

Ferg Burger Patty Loaves

  • 1 1/2 pounds ground beef sirloin

  • Kosher salt and coarse black pepper
  • 1/2 pound bulk sweet Italian or breakfast sausage
  • 1 1/2 tablespoons sage (a few sprigs), thinly sliced or about 1 teaspoon ground sage, 1/3 palmful
  • 1 small onion, grated (about 1/2 cup grated onion)
  • 2 large cloves garlic, grated, pasted or finely chopped
  • About 2 tablespoons Worcestershire (Don’t forget to shake up the bottle)
  • 1 rounded tablespoon Dijon mustard
  • 1 egg, lightly beaten
  • About 1/2 cup breadcrumbs, 2 small handfuls
  • Olive oil or vegetable oil, for drizzling

  • For the Mushroom Gravy:
  • 3 tablespoons butter
  • 1/4 pound button or cremini mushrooms, thinly sliced
  • Salt and black pepper
  • 2 shallots, finely chopped
  • 2 tablespoons flour
  • 1/3 cup dry sherry
  • 1 1/2 cups veal stock or beef stock
  • A small handful parsley, finely chopped
  • 4 thin slices white toast, buttered
  •  

THURSDAY

October 23, 2014

Big O Smoothie

  • 1 banana

  • 1 cup blueberries

  • 1 cup rice, almond or non-fat milk (substitute with juice of your choice if you don't want to use milk)

  • 1 cup ice chips

  • 1/2 cup peaches

  • 1 tablespoon flaxseed

  • Dollop of honey

  • Sprinkle of ginger root (to taste)

  • Sprinkle of nutmeg (to taste)

Greek Feta & Spinach Burgers

  • 1 1/2 pounds ground veal or lamb

  • Salt and pepper

  • 1 box 10-ounce box frozen chopped spinach, thawed and squeezed dry

  • 1/2 cup mixed herbs (a small handful each mint, parsley and dill), finely chopped

  • 3 tablespoons grated onion

  • 2 large cloves garlic, grated

  • 1/2 teaspoon dried oregano

  • 1/2 cup drained, crumbled feta, preferably Greek

  • EVOO – Extra Virgin Olive Oil, for drizzling

  • 1 lemon, halved

  • About 2 cups chopped Romaine lettuce

  • 1 tomato, chopped

  • 4 ciabatta rolls, or 8 slices ciabatta bread cut into 4-inch squares, toasted

FRIDAY

October 24, 2014

Orecchiette with Broccoli Rabe and Burst Tomatoes

  • 2 bundles, 1 1/2 to 2 pounds, broccoli rabe (rapini)

  • Salt
  • 1 pound orecchiette pasta (little ear-shaped pasta)
  • 1/4 cup olive oil
  • 6 to 8 anchovy filets or 3/4 pound Italian sausage, removed from casing
  • 6 cloves garlic, sliced or chopped
  • 1 small chili pepper, finely chopped or 1 teaspoon dried
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup dry vermouth or dry white wine
  • 1 pint cherry tomatoes
  • Freshly grated Parmigiano-Reggiano or ricotta salata, optional
  •