korean barbecue flank steak on hot and sour slaw salad

you can bet your bottom dollar that this would be the first thing i made from rachael ray's book of 10. i love barbecue, especially when it has an asian twist. someone needs to try this and let me know how it is. happy tasting!

courtesy of: rachael ray
serves: 4

-1 tbsp grill seasoning
- 1/4c tamari
- 2tbsp honey
- 2tsp red pepper flakes
- 4 large garlic cloves, chopped
- 2tsp dark sesame oil
- 2 scallions finely chopped
- veggie oil, for drilling + 2tbsp
- 2lbs flank steak
- 1lb bok choy, trimmed and shredded with a knife
- 1/2 red bell pepper, cored, seeded, and thinly sliced
- salt
- 1c sauerkraut

1. in a shallow dish, combine the grill seasoning, tamari, 1 tbsp of honey, 1 tsp of red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of veggie oil. coat the flank steak and let marinade 10 min.

2. preheat an indoor grill, a stovetop grill pan, or an outdoor grill to med-hi. when the grill pan or grill is screaming hot, add the meat and cook for 5 min on each side for medium rare, 7-8 min on each side for medium well.

3. heat a large skillet over hi heat. add 2 tbsp of the vegetable oil, the cabbage, and the bell pepper. season with salt and stir-fry for 2-3 min. add a drizzle of honey (the remaining tbsp), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. add the sauerkraut and mix in, heating it through for 1 min. turn off the heat.

4. to serve, let the meat rest for 5 min for juices to redistribute. thinly slice the meat on a heavy angle aginst the grain. pile up the slaw, top with the sliced korean steak, and serve.

london broil with mushroom vinaigrette

way back when, before i survived solely off of rabbit food and tofu, my family and i would enjoy london broil about once a week. it's probably my favorite of all the broiled foods and this recipe makes my mouth water as it includes three very tasty ingredients: london broil, mushrooms, and worcestershire sauce. happy tasting!

courtesy of: rachael ray
serves: 4

- 2lb boneless shoulder steak or top round steak {aka london broil}
- 3tbsp worcestershire sauce
- 5tbsp extra virgin olive oil, plus some for drizzling
- salt and freshly ground black pepper
- 1 10oz pkg cremini mushrooms, brushed clean and quartered
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1tbsp fresh thyme leaves, chopped
- 1/4c sherry vinegar
- 2 heaping tbsp dijon mustard
- 1/2c fresh flat leaf parsley leaves, chopped

1. preheat the broiler on high and set the rack closest to the flame.

2. coat the steak with the worcestershire sauce, a drizzle of olive oil, salt and pepper. marinate the steak for 5 min. transfer the marinated steak to a broiler pan and broil for 6 min per side. remove from the broiler and allow the meat to rest for 5 min, tented loosely with tin foil.

3. while the steak is working, heat a large skillet over med-hi heat with 2tbsp olive oil. add the mushrooms and brown for 5 min, stirring every now and then. turn the heat down to med and add the onions, garlic, and thyme. season with salt and pepper. cook for 3-4 min, or until the onions become tender and translucent. add the sherry vinegar and mustard and stir to combine. turn off the heat. some liquid will evaporate. whisk in about 3 tbsp more of olive oil, add the parsley, and reserve the vinaigrette while you slice the steak.

4. slice the rested steak very thin, against the grain and on an angle. serve the sliced meat topped with some of the mushroom vinaigrette.

mostly green curry veggies and tofu over coconut jasmine rice

i lurve indian cuisine. it's a nice change of pace to be able to walk into a restaraunt and not have to ask questions about what the sauce contains or worry about someone sneaking beef tallow onto my plate somehow. indians {not to be confused with native americans} are vegetarian by culture. if you think tofu is bland, i dare you to try this recipe and not let your mind be changed. happy tasting!


courtesy of: rachael ray
serves: 4

- 1-1/2c vegetable stock
- 1 13-1/2oz can coconut milk
- 1c jasmine rice
- 3tbsp vegetable or canola oil
- 1 14-oz container firm tofu, cut into 1-2" pieces and patted dry
- salt and freshly ground pepper
- 1 green bell pepper, cored, seeded, and thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 small jalapeno pepper, cut in half and seeded
- 3" piece of fresh ginger, peeled and grated
- 2c broccoli florets
- zest and juice of 1 lime
- 1/4c fresh cilantro leaves, chopped
- 3 scallions, thinly sliced
- 1/2c fresh flat leaf parsley leaves
- 1c frozen peas
- hot sauce, to taste

1. in a sauce pot, combine 1c of the vegetable stock, 4 oz of the coconut milk, and the jasmine rice. bring to a simmer, cover, and cook for 15-18 min. turn the heat off and keep the rice covered until ready to serve.

2. while the coconut jasmine rice is cooking, preheat a large nonstick skillet over hi heat with about 2 tbsp of the veggie oil. season the tofu on all sides, about 3-4 minutes. remove the browned tofu to a place and reserve.

3. add the last tbsp of veggie oil to the pan. add the green bell peppers, onions, garlic, jalapeno, ginger, and broccoli florets. cook, stirring frequently, for 3-4 min or until the veggies start to wilt. to the skillet add the remaining coconut milk and 1/2c veggie stock. bring the mix to a boil, then reduce the heat and simmer for 4-5 min. add the tofu back to the pan and return to a simmer for another 2 min.

4. add the lime zest, lime juice, cilantro, scallions, parsley, and frozen peas. stir to thoroughly combine. simmer a minute or more to heat the peas, taste, and adjust the seasoning.l add more salt or some hot sauce, if you like heat. serve over the coconut jasmine rice.

smoky black bean and rice stoup

what's thicker than soup, but thinner than stew? stoup! my favorite method of cooking is the chop, drop, and open. it's fast, easy, and leaves virtually nothing to clean up; which is nice after a long day of doing nothing but cleaning up. happy tasting!

courtesy of: rachael ray
serves: 4

- 2tbsp extra virgin olive oil
- 3 bacon slices, chopped
- 1 bay leaf
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1c frozen corn kernels
- 2 15-oz cans black beans
- 1tbsp ground coriander
- 1tbsp chili powder
- 1-1/2tsp ground cumin
- 1 tbsp worcestershire sauce
- 2tsp hot sauce
- coarse black pepper and coarse salt
- 1 15-oz can diced fire-roasted tomatoes
- 1 8-oz can tomato sauce
- 1qt chicken stock
- 1c white rice

1. heat a medium soup pot over med-hi heat. add the olive oil, then add the bacon and cook for 3-4 min to render the fat. add the bay leaf, celery, onions, and garlic and cook for 3-4 min to soften the veggies. add the corn and 1 can black beans and their juice. drain the other can, then add half the can of beans. mash the remaining half in the can with a fork to make a paste, then scrape them into the soup pot - this will make the stoup thick.

2. season the veggies and beans with the coriander, chili, cumin, worcestershire sauce, and hot sauce. season the mixture with the salt and pepper to taste. stir in the tomatoes, tomato sauce, and stock.

3. cover the pot and raise the heat to bring the stoup to a boil. add the rice and cook the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 min. adjust the seasonings and serve.

*veggie friendly option: omit the bacon and substitute the chicken stock for veggie stock.

italian style garlic shrimp with cherry tomatoes and thin spaghetti

i will never understand rachael ray's method of doing anything and after years of watching her on tivo, i've about had enough. i mean, really, what is "not-sagna pasta toss" and who decided "evoo" needed to be added to the webster's dictionary?! i do give her major kudos and credit for saving my caboose on more than one occasion. for the working, single mom of growing, hungry children, her 30 minute meals are a real life saver. like this one. happy tasting!

courtesy of: rachael ray
serves: 4

- coarse salt
- 1lb thin spaghetti
- 1lb small shrimp, deveined and peeled, tails removed
- 2tsp lemon zest plus the juice of 1/4 lemon
- 1/4c extra virgin olive oil
- 6 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 4 scallions, thinly sliced on an angle
- 1/4c white vermouth or 1/3c dry white wine
- 2 handfuls fresh flat leaf parsley, chopped
- 20 fresh basil leaves, torn or shredded
- coarse black pepper

1. heat a large pot of water for the pasta. when the water boils, salt it and cook the pasta al dente.

2. heat a large nonstick skillet over med to med-hi heat. season the shrimp with the lemon zest, lemon juice, and a little salt. add the olive oil to the hot pan and then add the shrimp. cook for a minute, then add the garlic, tomatoes, and scallions. toss, cooking for another minute or two until the shrimp are firm and pink.

3. drain the pasta well and add to the sauce. toss and combine the sauce with pasta and season with the salt and black pepper.