Take the measure of convenience
Washington Post
Published on: 02/19/04
Measuring wastes time, according to Rachael Ray. Just eyeball the amounts in these easy, versatile recipes. Don't have fresh thyme? Use dried. No parsley? No problem. How much vinegar? Oh, three or four splashes works. Add your red pepper flakes in pinches. For side dishes, serve orzo or other pasta tossed with Parmesan cheese, and some buttered vegetables.
MAIN DISH
Marinated Beef, Chicken, Pork or Portobello Mushrooms
Basic Marinade and Basic Pan Gravy
Makes 4 servings
For the marinade:
3 to 3 1/2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes (a pinch or two)
1 tablespoon chopped fresh thyme (a few sprigs)
1 tablespoon chopped fresh parsley (1/2 palmful)
Salt and freshly ground black pepper to taste
Marinade and gravy will be enough for one of the following:
4 beef tournedos (filet mignon steaks, 6 ounces each, 1 inch thick)
4 strip steaks (12 ounces each)
4 pieces boneless skinless chicken breasts (6 to 8 ounces each)
4 center-cut pork loin chops (8 ounces each, 1 inch thick)
4 portobello mushroom caps
For the pan gravy:
2 tablespoons butter
2 tablespoons chopped shallots or onion
4 mushrooms (crimini or button), finely chopped (optional)
2 tablespoons flour (a palmful)
1 cup beef, chicken or vegetable stock
Combine vinegar, oil, garlic, red pepper flakes, thyme and parsley in a shallow dish. Season meat of choice or mushrooms with salt and pepper and set in marinade. Turn to coat and set aside for 10 minutes, turning occasionally.
Heat a nonstick skillet over medium-high heat. Add marinated meat or mushrooms and cook, 5 or 6 minutes on each side. Remove to a warm platter. Add butter to the skillet, then chopped shallots or onion and mushroom bits, if desired, and sauté 3 minutes over moderate heat. Add flour to the pan and cook 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve.
Ingredients are too variable for meaningful analysis.
SIDE DISH
Best Basic Risotto
Makes 4 servings
Ray makes this risotto to go along with an entree of rolled-up beef. While the beef cooks, she stirs in the broth for the risotto. It works just as well as a side dish for sautéed chicken or fish. The risotto takes about 25 minutes total, and most of that time you just have to stand and stir occasionally. Just remember — you have to buy Italian Arborio rice or it won't have the right texture. Most supermarkets carry it.
4 cups chicken or vegetable broth
2 tablespoons butter
1 tablespoon extra-virgin olive oil (once around the pan)
1/2 to 1 small to medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Place broth in a saucepan and simmer.
In a deep skillet, melt butter and olive oil over medium to medium-high heat. Add onion and sauté 3 minutes. Then add rice and sauté 2 minutes more. Add wine and let cook away, 1 to 2 minutes. Add broth a few ladlefuls at a time over the next 18 minutes, stirring it into the rice each time the liquid has been fully absorbed. Stir in the cheese and season with salt and pepper to taste. — From "30-Minute Meals 2" by Rachael Ray (Lake Isle Press, 2003)
Per serving: 526 calories, 16 grams protein, 73 grams carbohydrates, 2 grams fiber, 15 grams fat, 31 milligrams cholesterol, 446 milligrams sodium.
MAIN DISH
Spicy Double-Dipped Chicken
Makes 6 servings
Ray loves this chicken for tailgate parties or picnics, but kids will thank you for making it for the family dinner. If you do pack it for a picnic, be sure the chicken is completely cooled, or the pieces will get soggy. Add an easy potato salad made with small, white-skinned potatoes tossed in a simple dressing of mayo and a little vinegar.
Vegetable oil for frying
3 shallow dishes or disposable pie tins
1 1/2 cups flour
1 teaspoon paprika (1/3 palmful)
1 teaspoon poultry seasoning (1/3 palmful)
1/4 teaspoon cayenne pepper (eyeball it)
1/4 teaspoon allspice (eyeball it)
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and freshly ground black pepper to taste
Heat 1 1/2 inches vegetable oil in a deep skillet over medium-high heat. To test if the oil is hot enough, drop a cube of bread in and count to 40; the bread should be brown by 40.
Set out 3 shallow dishes or disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne and allspice. Divide seasoned flour between 2 of the dishes. Pour buttermilk into the third dish. Line up tins or dishes: flour, buttermilk, flour.
Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour. Discard tins.
Fry chicken in batches, until deep golden brown and firm, about 5 minutes on each side. Drain chicken on paper bags and cool before packing up for picnic. — From "Get Togethers: Rachael Ray 30-Minute Meals" (Lake Isle Press, 2003)
Per serving: 218 calories, 26 grams protein, 5 grams carbohydrates, trace fiber, 10 grams fat, 79 milligrams cholesterol, 166 milligrams sodium.
DESSERT
Espresso Brownies
Makes 16 brownies
Ray admits she hates to bake, but she makes an exception for this easy way to feed a crowd of chocoholics. When choosing a brownie mix, be sure it's one that can be made in a 9-by-13-inch pan. (The family-size mixes can; regular-size mixes need a smaller pan. Check the directions.) Serve with your choice of cold milk, coffee ice cream, coffee beverages or Italian after-dinner liqueurs.
1 package family-size brownie mix, any brand, batter prepared according to package directions
3 tablespoons instant espresso or 2 rounded tablespoons finely ground dark-roast coffee beans
1 shot coffee liqueur (Kahlua) or 2 tablespoons coffee-flavored syrup (like Nestlé)
Softened butter for pan
Disposable 9-by-13-inch baking pan
Preheat oven to 400 degrees.
To the prepared brownie mix add the instant espresso or ground coffee and coffee liqueur or syrup. Butter the pan, spread batter and bake brownies about 22 minutes on upper rack of oven. Watch carefully; don't overbake. Cut brownies into 16 bar-shaped pieces and serve warm. — From "Get Togethers: Rachael Ray 30-Minute Meals" (Lake Isle Press, 2003)
Per brownie: 132 calories, 1 gram protein, 22 grams carbohydrates, no fiber, 5 grams fat, 2 milligrams cholesterol, 82 milligrams sodium.
DEL.ICIO.USWashington Post
Published on: 02/19/04
Measuring wastes time, according to Rachael Ray. Just eyeball the amounts in these easy, versatile recipes. Don't have fresh thyme? Use dried. No parsley? No problem. How much vinegar? Oh, three or four splashes works. Add your red pepper flakes in pinches. For side dishes, serve orzo or other pasta tossed with Parmesan cheese, and some buttered vegetables.
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MAIN DISH
Marinated Beef, Chicken, Pork or Portobello Mushrooms
Basic Marinade and Basic Pan Gravy
Makes 4 servings
For the marinade:
3 to 3 1/2 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes (a pinch or two)
1 tablespoon chopped fresh thyme (a few sprigs)
1 tablespoon chopped fresh parsley (1/2 palmful)
Salt and freshly ground black pepper to taste
Marinade and gravy will be enough for one of the following:
4 beef tournedos (filet mignon steaks, 6 ounces each, 1 inch thick)
4 strip steaks (12 ounces each)
4 pieces boneless skinless chicken breasts (6 to 8 ounces each)
4 center-cut pork loin chops (8 ounces each, 1 inch thick)
4 portobello mushroom caps
For the pan gravy:
2 tablespoons butter
2 tablespoons chopped shallots or onion
4 mushrooms (crimini or button), finely chopped (optional)
2 tablespoons flour (a palmful)
1 cup beef, chicken or vegetable stock
Combine vinegar, oil, garlic, red pepper flakes, thyme and parsley in a shallow dish. Season meat of choice or mushrooms with salt and pepper and set in marinade. Turn to coat and set aside for 10 minutes, turning occasionally.
Heat a nonstick skillet over medium-high heat. Add marinated meat or mushrooms and cook, 5 or 6 minutes on each side. Remove to a warm platter. Add butter to the skillet, then chopped shallots or onion and mushroom bits, if desired, and sauté 3 minutes over moderate heat. Add flour to the pan and cook 2 minutes, stirring constantly. Whisk in stock and reduce for another minute. Pour over meat and serve.
Ingredients are too variable for meaningful analysis.
SIDE DISH
Best Basic Risotto
Makes 4 servings
Ray makes this risotto to go along with an entree of rolled-up beef. While the beef cooks, she stirs in the broth for the risotto. It works just as well as a side dish for sautéed chicken or fish. The risotto takes about 25 minutes total, and most of that time you just have to stand and stir occasionally. Just remember — you have to buy Italian Arborio rice or it won't have the right texture. Most supermarkets carry it.
4 cups chicken or vegetable broth
2 tablespoons butter
1 tablespoon extra-virgin olive oil (once around the pan)
1/2 to 1 small to medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper
Place broth in a saucepan and simmer.
In a deep skillet, melt butter and olive oil over medium to medium-high heat. Add onion and sauté 3 minutes. Then add rice and sauté 2 minutes more. Add wine and let cook away, 1 to 2 minutes. Add broth a few ladlefuls at a time over the next 18 minutes, stirring it into the rice each time the liquid has been fully absorbed. Stir in the cheese and season with salt and pepper to taste. — From "30-Minute Meals 2" by Rachael Ray (Lake Isle Press, 2003)
Per serving: 526 calories, 16 grams protein, 73 grams carbohydrates, 2 grams fiber, 15 grams fat, 31 milligrams cholesterol, 446 milligrams sodium.
MAIN DISH
Spicy Double-Dipped Chicken
Makes 6 servings
Ray loves this chicken for tailgate parties or picnics, but kids will thank you for making it for the family dinner. If you do pack it for a picnic, be sure the chicken is completely cooled, or the pieces will get soggy. Add an easy potato salad made with small, white-skinned potatoes tossed in a simple dressing of mayo and a little vinegar.
Vegetable oil for frying
3 shallow dishes or disposable pie tins
1 1/2 cups flour
1 teaspoon paprika (1/3 palmful)
1 teaspoon poultry seasoning (1/3 palmful)
1/4 teaspoon cayenne pepper (eyeball it)
1/4 teaspoon allspice (eyeball it)
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 1/2 pounds chicken breast tenderloins
Salt and freshly ground black pepper to taste
Heat 1 1/2 inches vegetable oil in a deep skillet over medium-high heat. To test if the oil is hot enough, drop a cube of bread in and count to 40; the bread should be brown by 40.
Set out 3 shallow dishes or disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne and allspice. Divide seasoned flour between 2 of the dishes. Pour buttermilk into the third dish. Line up tins or dishes: flour, buttermilk, flour.
Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour. Discard tins.
Fry chicken in batches, until deep golden brown and firm, about 5 minutes on each side. Drain chicken on paper bags and cool before packing up for picnic. — From "Get Togethers: Rachael Ray 30-Minute Meals" (Lake Isle Press, 2003)
Per serving: 218 calories, 26 grams protein, 5 grams carbohydrates, trace fiber, 10 grams fat, 79 milligrams cholesterol, 166 milligrams sodium.
DESSERT
Espresso Brownies
Makes 16 brownies
Ray admits she hates to bake, but she makes an exception for this easy way to feed a crowd of chocoholics. When choosing a brownie mix, be sure it's one that can be made in a 9-by-13-inch pan. (The family-size mixes can; regular-size mixes need a smaller pan. Check the directions.) Serve with your choice of cold milk, coffee ice cream, coffee beverages or Italian after-dinner liqueurs.
1 package family-size brownie mix, any brand, batter prepared according to package directions
3 tablespoons instant espresso or 2 rounded tablespoons finely ground dark-roast coffee beans
1 shot coffee liqueur (Kahlua) or 2 tablespoons coffee-flavored syrup (like Nestlé)
Softened butter for pan
Disposable 9-by-13-inch baking pan
Preheat oven to 400 degrees.
To the prepared brownie mix add the instant espresso or ground coffee and coffee liqueur or syrup. Butter the pan, spread batter and bake brownies about 22 minutes on upper rack of oven. Watch carefully; don't overbake. Cut brownies into 16 bar-shaped pieces and serve warm. — From "Get Togethers: Rachael Ray 30-Minute Meals" (Lake Isle Press, 2003)
Per brownie: 132 calories, 1 gram protein, 22 grams carbohydrates, no fiber, 5 grams fat, 2 milligrams cholesterol, 82 milligrams sodium.
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