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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

September 15, 2014

Feed-A-Neighbor Turkey and Veggie Chili

  • 2 tablespoons olive or canola oil

  • 2 pounds ground turkey, 94% lean
  • Salt and coarse black pepper 
  • 3 tablespoons/palmfuls chili powder (preferred brand: Gebhardt’s)
  • 1 tablespoon/palmful ground cumin
  • 1 tablespoon/palmful coriander
  • 1 large onion, chopped
  • 1 mild pepper, such as red field or bell, chopped
  • 4 cloves garlic, chopped
  • 1 medium zucchini, diced
  • 2 jalapeño peppers, seeded and chopped
  • 1 can black beans, drained
  • 1 can red kidney beans, drained
  • 2 cups frozen fire-roasted corn kernels or 2 large ears corn, kernels scraped
  • 1 28-ounce can crushed or fire-roasted tomatoes
  • 2 cups chicken or turkey stock
  • Hot sauce, to taste

TUESDAY

September 16, 2014

Grilled Eggplant Caprese with Speck

  • 2 small to medium firm eggplant

  • Salt
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • A few sprigs rosemary, coarsely chopped 
  • Pepper
  • Crushed red pepper
  • 2 cups wild or baby arugula
  • 3 ripe heirloom tomatoes, sliced
  • 1 pound fresh mozzarella, thinly sliced
  • 1 cup basil leaves
  • 1/2 pound speck or other smoky or spicy ham, thinly sliced

WEDNESDAY

September 17, 2014

Salsa Fish Snapper Veracruz

  • 4 7- to 8-ounce red snapper filets

  • Salt and pepper
  • 1 cup flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons ground green chili powder (New Mexican Chili Powder) or mild to medium red chili powder blend, such as Gebhardt’s
  • 1 tablespoon sesame seeds
  • 4 tablespoons olive oil
  • 1 small red or Spanish onion, chopped
  • 2 large cloves garlic, thinly sliced or chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon Mexican dry oregano
  • 1/4 cup pickled jalapeño pepper slices, chopped plus 2 tablespoons juice
  • 1 large fresh bay leaf
  • 2 pints fresh cherry or grape tomatoes or 1 28-ounce can diced tomatoes
  • 1/2 cup chopped Manzanilla olives (green olives stuffed with pimientos)
  • Juice of 1 lime
  • 2 tablespoons each chopped cilantro and flat-leaf parsley
  • Charred soft corn tortillas, to serve

Bob Harper’s Spaghetti Squash Casserole

  • Olive Oil Spray

  • 4 ounces ground white turkey
  • 1 garlic glove, crushed
  • 1 cup roasted veggies (I like red peppers, Brussels sprouts, broccoli and cauliflower)
  • 1 cup cooked spaghetti squash
  • 1/2 cup Marinara (recipe follows)
  • 1/4 cup low-fat cottage cheese
  •  

    For the Marinara:

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, crushed
  • 1 cup low-sodium vegetable broth.
  • 1 28-ounce can low-sodium crushed tomatoes
  • 1 bay leaf
  • 1/4 cup coarsely chopped fresh basil
  •  

THURSDAY

September 18, 2014

Carne Asada Tacos and Chipotle Guacamole

  • For the Guacamole:

  • 1/2 medium (1/2 cup) red onion, finely chopped
  • 1 large clove garlic, grated or pasted
  • 1 large jalapeño pepper, seeded and finely chopped
  • 1 1/2 large, ripe lemon
  • Salt
  • 2 ripe Haas avocados
  • 2 to 3 tablespoons chopped cilantro
  • 2 tablespoons puréed chipotle in adobo or 2 teaspoons Chipotle Tabasco
  •   
  • For the Carne Asada Tacos:
  • 2 pounds of flank, flat-iron or skirt steak
  • Kosher salt and coarse black pepper
  • Juice and zest of 2 limes
  • 1/2 cup lager beer
  • 3 tablespoons canola or olive oil
  • 2 large cloves garlic, minced
  • 1 1/2 teaspoons ground cumin or 1/2 palmful
  • 1 1/2 teaspoons ground coriander, 1/2 palmful
  • 1 tablespoon puréed chipotle in adobo or 1 teaspoon Chipotle Tabasco sauce
  • 12 to 16 corn tortillas
  •  
  • Fixings:
  • Lime, cut in small wedges
  • Shredded iceberg lettuce
  • Shaved radishes
  • Shaved red onion dressed with salt, pepper and lime
  • Pickled sliced jalapeños
  •  

Tony Gonzalez’s Chicken Chili with White Beans

  • 2 teaspoons almond oil

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups reduced sodium chicken broth
  • 1 jar salsa verde
  • 1 container (16 ounces), diced tomatoes, with juice
  • 1 can (7 ounces) diced green chiles
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound cooked free–range chicken, diced
  • 2 cans (15 ounces each ) white beans
  • 3/4 cup frozen corn
  • Sea salt
  • Freshly ground black pepper

FRIDAY

September 19, 2014

Chicken in Chianti

  • 3 tablespoons olive oil

  • 8 pieces bone-in, skin-on chicken
  • Salt and pepper
  • 1 onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 small ribs celery with leafy tops, chopped
  • 4 large cloves garlic, sliced
  • 1 teaspoon crushed red pepper flakes
  • 2 fresh bay leaves
  • 1 bottle Chianti wine
  • 1 cup chicken stock
  • 1/2 cup dried figs, chopped or a fat handful of sultanas
  • 1/2 cup toasted sliced almonds or toasted pine nuts
  • 10 to 12 sage leaves, very thinly sliced
  • Crusty bread for mopping