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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

July 21, 2014

Chicken and Green Apple Curry with Mashed Major Grey Chutney Sweet Potatoes

  • 1 large (about 2 pounds) bone-in, skin-on chicken breast

  • 1 leek, coarsely chopped and washed
  • 1 carrot, thickly sliced
  • A few ribs celery, thickly sliced
  • 1 small onion, halved
  • A few curry leaves, optional
  • Salt
  • 4 tablespoons
  • 1 large onion, chopped
  • 3 green apples, peeled and cut into bite-sized pieces
  • 1 inch ginger root, grated
  • 2 to 3 cloves garlic, grated or chopped
  • Pepper
  • 3 tablespoons Madras curry powder
  • 3 tablespoons flour
  • 4 cups chicken stock, divided
  • 3/4 cup Major Grey mango chutney, preferred brand Patak’s mild, divided
  • 2 to 3 tablespoons cilantro, chopped
  • 3 large sweet potatoes, peeled and cubed
  • 1/2 cup crème fraiche or Greek yogurt
  • 2 to 3 tablespoons finely chopped crystalized ginger
  • 1/2 cup smoked almonds, preferred brand Diamond Smokehouse, coarsely chopped
  • 1 small bunch scallions, whites and greens, thinly sliced on bias

TUESDAY

July 22, 2014

Richard Blais' Chicken Thighs with Chickpeas & Kale

  • Olive oil, for drizzling

  • 6 bone-in, skin-on chicken thighs
  • Salt and pepper
  • 1 cup seedless grapes
  • 1 bunch kale, washed and roughly chopped
  • 1 yellow onion, sliced
  • 1 can chickpeas, drained
  • A handful capers
  • A few splashes chicken stock
  • Juice of 1 lemon
  • 2 tablespoons butter
  • A handful cilantro
  • 4 to 6 peppedew peppers, chopped
  • 3 tablespoons balsamic vinegar

Penne alla Vodka with Prosciutto and Peas

  • 1/4 cup olive oil

  • 1/4 pound prosciutto di Parma ends, cut into 1/4-inch dice
  • 1 small onion, finely chopped
  • 1 small rib celery from the heart with leafy tops, finely chopped
  • 4 cloves garlic, finely chopped
  • Salt and pepper
  • 1 cup vodka, such as Tito’s organic
  • 1 28- to 32-ounce can D.O.P. Italian tomatoes 
  • 1 cup passata, tomato purée or tomato sauce 
  • 1/2 cup heavy cream
  • A handful tarragon leaves, chopped or a few leaves of basil, torn
  • 1 cup fresh shelled or defrosted organic frozen peas
  • Freshly grated Grana Padano or Parmigiano-Reggiano

WEDNESDAY

July 23, 2014

It's Not Easy Being Green Bean Casserole

  • 1 tablespoon EVOO - Extra Virgin Olive Oil

  • 6 tablespoons butter, divided
  • 1 pound white button mushrooms, thinly sliced
  • 2 shallots, finely chopped
  • 3 to 4 cloves garlic, chopped or grated
  • 2 tablespoons fresh thyme, chopped
  • Kosher salt and freshly ground pepper
  • 2 1/2 to 3 pounds French-cut green beans
  • 4 tablespoons flour
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 2 cups heavy cream or half-and-half
  • 1 wheel of Boursin cheese
  • 1 1/2 cups fried onion pieces, homemade or store-bought
  • For the Fried Onion Pieces:
  • Vegetable oil, for frying
  • 1 medium onion, thinly sliced
  • 1 cup buttermilk
  • 1 cup flour
  • Kosher Salt
  • Freshly ground pepper
  • 1 tablespoon paprika

High-Protein Spaghetti with Chickpeas and Roasted Cauliflower

  • 1 head cauliflower, cut into florets
  • Olive oil, for drizzling plus about 4 tablespoons 
  • Salt and pepper 
  • 3 tablespoons rosemary, chopped 
  • 1 pound whole wheat or farro spaghetti 
  • 4 flat filets of anchovies
  • 5 to 6 cloves garlic
  • 1 teaspoon crushed red pepper flakes 
  • 1 28-ounce can chickpeas, rinsed and drained, divided
  • 1 cup chicken stock 
  • 1/2 cup flat-leaf parsley, chopped 
  • Freshly grated Grana Padano or Parmigiano-Reggiano cheese  

THURSDAY

July 24, 2014

Chicken and Pearled Barley (Orzo) Soup

  • 1 cup pearled barley (orzo/orzato)
  • 1 bay leaf
  • 1 small onion, halved 
  • Salt 
  •  
  • For the Poached Chicken:
  • 1 4-pound chicken
  • 2 carrots, coarsely chopped 
  • 1 leek, cut in half lengthwise then quartered across
  • 2 celery ribs with leafy tops, quartered across 
  • 2 large cloves garlic, crushed
  • 1 large fresh bay leaf 
  • Herb bundle of parsley, thyme, rosemary
  • 6 to 8 peppercorns 
  • 1 rind from Parmigiano-Reggiano or Grana Padano cheese, optional 
  •  
  • For the Soup Base: 
  • 1/4 cup olive oil
  • 3/4 pound cremini mushrooms, sliced 
  • 2 ribs celery with leafy tops, chopped 
  • 4 cloves garlic, grated or chopped 
  • 4 large shallots or 1 onion, chopped 
  • 2 tablespoons chopped thyme
  • Salt and pepper  
  • 1/2 cup dry sherry or Marsala 
  • 1 5- to 6-ounce package field spinach or baby kale 

White House Sweet Potato Soup with Granny Smith Apples and Honey

  • 1 tablespoon olive oil
  • 1 cup onion,  chopped
  • 2 small celery stalks,  chopped
  • 1 leek, white and light green parts only,  sliced into 1/2-inch width
  • 2 garlic cloves, smashed
  • 1 1/2 pounds sweet potato,  diced into 1/2-inch cubes
  • 1 Granny Smith apple,  diced
  • 1 cinnamon stick
  • 4 cloves
  • 4 star anise
  • 1/4 teaspoon nutmeg
  • 6 cups chicken or vegetable stock
  • 2 tablespoons honey
  • Salt and pepper
  •  

FRIDAY

July 25, 2014

Tuna Steaks with Raw Puttanesca Sauce

  • 1 teaspoon anchovy paste or 4 anchovy filets, minced

  • About 1/4 cup EVOO – Extra Virgin Olive Oil, divided
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons capers, chopped
  • 1/4 cup oil-cured olives, pitted and chopped
  • A handful of flat-leaf parsley, chopped
  • 1/2 red onion, finely chopped
  • 10 to 12 basil leaves, finely chopped
  • 1 large clove garlic, grated or minced
  • 1/2 teaspoon crushed red pepper flakes
  • 4 6-ounce tuna steaks
  • Salt and pepper