rachael's daytime talkshow
A <em>Twilight</em> Surprise and Timing Your Turkey
today's show
A Twilight Surprise and Timing Your Turkey

The Twilight Saga: New Moon opens today and we've got a huge surprise to celebrate the blockbuster everyone's been waiting for! Then, TV's hottest matchmaker reveals the number one mistake single women make that pushes men away. Plus, it's less than a week until Thanksgiving and Rachael is getting you ready with tips for timing your turkey so it turns out perfectly for the big feast!

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Monday

Wild Mushroom-Barley Soup
(Serves 4)

  • 1 ounce dried porcini mushrooms or mixed wild mushrooms
  • 1 quart chicken stock
  • 3 cups water
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 1/3 pound thick cut pancetta or prosciutto ends, chopped into 1/4-inch dice
  • 3/4 pound cremini mushroom caps, wiped clean and quartered or sliced
  • 1 bay leaf, fresh or dried
  • 2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped
  • 4 cloves garlic, chopped or grated
  • Salt and pepper
  • 3 tablespoons fresh sage, very thinly sliced
  • 2 sprigs rosemary, finely chopped
  • 1 15-ounce can diced, fire roasted tomatoes
  • 1 cup pearl barley
  • 1 bunch kale or dinosaur kale, leaves stripped from stems and thinly
  • Freshly grated nutmeg, to taste
  • 3 tablespoons fresh sage, very thinly sliced

Tuesday

Pineapple Slaw
(Serves 6-8)

  • 1/2 cup thick Greek-style plain yogurt, optional
  • 2 inches fresh ginger, grated
  • Salt and pepper
  • 3 tablespoons white wine vinegar
  • 1/3 cup vegetable oil
  • 1 pound slaw salad mix
  • 1 cup crushed pineapple, freshly processed or canned, no sugar added, lightly drained

Cuban Style Monte Cristos
(Serves 4)

  • 5 tablespoons butter, divided
  • 1 clove garlic, finely chopped or pasted
  • 2 tablespoons flour
  • 1 1/2 cups whole milk, divided
  • 1/4 cup yellow mustard
  • 8 slices good quality sliced white bread
  • 8 thin deli slices of Swiss cheese
  • 8 thin deli slices baked ham
  • 8 thin deli slices of smoked turkey or roast pork
  • 4 thin horizontal slices of dill pickles or slice your own from 1 pickle or use store-bought sandwich stacker sliced pickles
  • 3 eggs

Wednesday

Chicken and Apple Pot Pies
(Serves 4 )

  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • 2 1/2 pounds boneless, skinless chicken, white or dark meat, diced into bite-sized pieces
  • Salt and pepper
  • 3 tablespoons butter
  • 3 Empire, Gala or Honey Crisp apples, peeled and chopped
  • 3-4 small ribs celery, chopped
  • 1 onion, peeled and chopped
  • 1 bay leaf
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons flour
  • 1 cup apple cider
  • 1 cup chicken stock
  • 1 sheet store-bought puff pastry dough, defrosted if frozen
  • 1 egg, beaten with water

Thursday

Chicken and Green Bean Soup with Pesto
(Serves 4-6)

  • 1 cup basil leaves, lightly packed
  • 1/2 cup flat leaf parsley, a couple of handfuls
  • 1/4 cup dill, a handful
  • 1/4 cup lightly toasted shelled pistachios or pine nuts
  • 1 clove garlic, finely chopped and mashed into paste with a little salt or grated
  • 1/3 cup grated Parmigiano-Reggiano cheese, a generous handful
  • Salt and pepper
  • 1/3 to 1/2 cup EVOO - Extra Virgin Olive Oil, plus 2 tablespoons
  • 3/4 pound chicken tenders, chopped into small dice, 1/2-inch
  • 1 medium-large onion, chopped into 1/2-inch dice
  • 2 ribs celery from heart, chopped
  • 1 carrot, peeled and finely chopped
  • 1 small red bell pepper, finely chopped
  • 1 bay leaf
  • 8 cups of chicken stock, or 6 cups chicken stock, plus 2 cups water
  • 2 cups frozen French-cut green beans
  • 1 cup small cut pasta, such as small penne or ditalini

Friday

Paella
(Serves 4)

  • 1 quart chicken stock
  • 1/4 teaspoon saffron threads, a couple of pinches
  • 1 tablespoon EVOO - Extra Virgin Olive Oil
  • 4 chicken thighs or legs
  • Salt and pepper
  • 2 tablespoons butter
  • 1/2 cup broken, thin spaghetti pieces
  • 1 medium onion, finely chopped
  • 2 cloves garlic, chopped
  • 1/3 pound Spanish chorizo, casing removed and cut into small dice
  • 1 cup white rice
  • 2 tablespoons chopped thyme
  • 1 teaspoon paprika
  • 1 cup frozen peas
  • 1/4 cup diced pequillo peppers or chopped pimientos
  • 1 pound medium shrimp, peeled and deveined or mussels, scrubbed