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Rachael Ray's Look + Cook


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Cyan Magenta Yellow Black

For a super starter


to this menu try the
Spinach Salad on
Garlic Croutons
(page 266).
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turkey chili shepherd’s pie


with a sweet potato topper
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Salt
the water and cook until tender, 12 to 15 minutes. Drain and return the potatoes
to the hot pot, then mash with the butter, orange zest, and crème fraîche or sour SERVES 4 to 6
cream. Season with salt, pepper, and nutmeg to taste. ■ While the potatoes are
coming to a boil, heat a chili pot with the EVOO over medium-high to high heat. 2½ pounds sweet potatoes
(4 or 5 potatoes), peeled and cubed
Add the turkey and brown, breaking up the meat, then add the onion and cook
Salt
for 2 to 3 minutes while you chop the chile peppers, bell pepper, and garlic.
4 tablespoons (½ stick) butter,
Add the peppers and garlic to the pot, season with the spices, salt, and black cut into pieces
pepper, and cook for 8 to 10 minutes more. Stir in the tomato paste for 2 teaspoons grated orange zest
1 minute, then add the stock and simmer for a few minutes longer to thicken 1 cup crème fraîche or sour cream
and combine the flavors. ■ Preheat the broiler. ■ Place the chili in a casserole
Black pepper
dish, spread the mashed sweet potatoes on top, and cover with the cheddar
Freshly grated nutmeg, to taste
cheese. Brown under the broiler until golden. (about ¼ teaspoon)

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2 tablespoons EVOO (extra-virgin
olive oil)
2 pounds ground turkey
1 large onion, chopped
2 small chile peppers, such as
Red Fresno, jalapeño, or serrano
1 red bell pepper, seeded and
chopped
2 to 3 large garlic cloves
3 tablespoons chili powder,
preferably Gerhardt’s brand
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin,
a palmful
1 tablespoon ground coriander,
a palmful
½ cup tomato paste
2 to 3 cups turkey or chicken stock
2 cups shredded sharp yellow
cheddar cheese

cozy food 19
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midwinter minestrone
Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add
the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the
SERVES 4 carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and
pepper, and cook until the veggies are tender, 7 to 8 minutes more. ■ Add the
2 tablespoons EVOO (extra-virgin mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring
olive oil)
up to a boil. ■ Hold the kale by the stems and curl up your opposite hand
¼ pound sliced pancetta, cut into
¼-inch dice (optional) around the greens at the base of the stem. With a quick jerking motion strip the
2 carrots, peeled and chopped into
greens off and away from the stems and chop the greens. ■ Add the kale,
¼-inch dice pasta, and chickpeas to the soup pot, and cook until the pasta is al dente.
3 celery stalks, chopped into Season the soup with salt and pepper to taste. Discard the bay leaves. ■ Ladle
¼-inch dice
the soup into shallow bowls, top with the Pecorino Romano, and serve.
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped
or grated
1 large or 2 medium red onions,
chopped
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Salt and pepper


1 ounce dried porcini or mixed wild
mushrooms, chopped
½ cup soft sun-dried tomatoes,
thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green
kale, washed and dried
1 cup semolina or whole-wheat
ditalini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or
shredded, to pass at the table

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cozy food

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cherry tomato red clam sauce


with linguine
Bring a large pot of water to a boil, salt the water, and cook the pasta to just
shy of al dente. ■ While the water comes to a boil, heat the EVOO in a large
SERVES 6 pot over medium to medium-high heat. Add the anchovies and melt them into
the oil. Add the onions, garlic, and tomatoes to the pot and season with the red
Salt pepper flakes, oregano, parsley, and black pepper to taste. Sauté until the
1 pound linguine tomatoes burst and the onions are soft, 8 to 10 minutes. Add the wine and
3 tablespoons EVOO (extra-virgin reduce for 1 to 2 minutes, then melt the butter into the sauce and add the
olive oil)
clams. Cover the pot and cook the clams until they open, 6 to 7 minutes.
5 to 6 anchovies
Discard any unopened clams and add the pasta to the pot. Toss the linguine
1 red onion, finely chopped
with the sauce for 2 to 3 minutes so the pasta absorbs the flavors. Add the
4 garlic cloves, chopped
basil, taste to adjust the seasonings, and serve.
1 pint small cherry tomatoes
½ teaspoon crushed red pepper
flakes
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2 sprigs of oregano, leaves stripped


and finely chopped
A handful of fresh flat-leaf parsley
leaves, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small
pieces
3 pounds Manila clams, scrubbed
½ cup fresh basil leaves, torn

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make your own takeout

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To purchase a copy of
Rachael Ray's Look + Cook
visit one of these online retailers:

file:///T|/Lyman_Emily/Scribd/Retailer%20Pages/look%20and%20cook%20buyonline.html[11/18/2010 12:40:41 PM]

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