Gleanings of Wheat

This is number 31 out of Rachael Ray's 365: No Repeats. This soup is delicious, vegetarian friendly (if you substitute veggie stock for chicken stock) and very filling. I've got about 3 days worth of left overs in my fridge. 3 tbsp evoo 4-6 garlic cloves, chopped 1 large onion, finely chopped 1 15 oz petite diced tomatoes* 1 28 oz can crushed tomatoes 1 quart chicken stock 4 c chopped or torn stale bread 2 15 oz cans small white beans, such as Goya brand** 1/2 c grated Parmigiano-Reggiano, to pass at the table fresh basil leaves, torn (optional) Heat a medium soup pot over medium heat. Add the evoo, garlic, and 3/4s of the onions. Cook for 7 to 8 minutes, then add the diced and crushed tomatoes and season with salt and pepper. Add the stock and raise the heat to make the soup bubble. Reduce the heat to a simmer and add the bread and beans. Stir the soup as it simmers until it thickens to a stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn of...

Another one from Rachael Ray . It turned out quite well, I served it up on some sourdough bread and it was very tasty. Definately not something for the dieters, though. I grilled the steak rather than throwing it in the skillet but aside from that it ended up looking just like Rachael's dish which is pictured left. 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 large yellow skinned onions, thinly sliced 2 roasted red peppers, drained well and thinly sliced Salt and pepper A generous handful flat-leaf parsley, finely chopped 4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf 4 tablespoons butter 4 cloves garlic, finely chopped 4 (12 ounce) NY strip steaks Preheat broiler. Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley. Heat a large skillet or ...

I attempted a Rachael Ray recipe but accidentally forgot the step that involved tomatoes (not my fault, the ones on the vine are all still green and I don't buy tomatoes in the summer) so it isn't exactly the same but it still turned out ok. I wasn't crazy about the chicken in this one, though I did enjoy the potato/ pepper mixture quite a bit. Oh, and when you put the cheese covered chicken in the skillet make sure it is good and greased b/c it sticks REALLY easily. The first photo is Rachael's dish, the second is mine. 1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes 1 small red bell pepper, seeded and cut into thin strips 1 Italian mild green pepper, cubanelle, seeded and thinly sliced 1 medium yellow skinned onion, thinly sliced 4 large cloves garlic, cracked away from skin 1 teaspoon crushed red pepper flakes 1/4 cup tablespoons extra-virgin olive oil, divided Coarse salt and pepper 2 cups shredded Parmesan, available in tubs near deli -- make sure ...

One great resource if you are in a bit of a funk would be Rachael Ray's 365 No Repeats. Really, you've got an entire year of recipes in one place and as always with Rachael Ray they're easily done in 30 minutes or less. It even has check boxes on the side of each page so that you can mark the recipes as "Keepers" or "Save for Later," I think it is a great feature simply because as I go through cookbooks I almost always find at least five different things I want to make. This feature allows me to come back later in the week and find those without having to dog ear my book. My single complaint concerning this...well, any cookbook really...is that there aren't pictures for each recipe. I don't know about you, but I like to see what the end result is, it helps me decide if I'm going to make it. At any rate, this is a great cookbook for just about anyone.

Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Commuter Consolation I saw this one last night and thought it looked yummy. This recipe is a modern take on the ol' Cream of Mushroom Chicken. This one is more healthful and almost as easy as pouring that condensed, salty mass out of a can. It will heal a long day! Salt 1/2 pound orzo pasta 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 boneless, skinless chicken breasts, 6 ounces Pepper 2 tablespoons butter 12 cremini or baby portobello mushrooms, sliced 12 shiitake mushrooms, stems removed and sliced 12 white mushrooms, sliced 2 large cloves garlic, chopped 1 tablespoon thyme leaves, a couple of sprigs, chopped 2 large shallots, thinly sliced 2 tablespoons all-purpose flour 1 1/2 cups chicken stock 1 tablespoon balsamic vinegar, eyeball it 3 tablespoons heavy cream or half-and-half, a couple turns of the pan 1/4 cup chopped flat-leaf parsley, a generous handful Heat a large pot of water to a boil. Salt the ...