Thursday, May 31, 2007

Rachel Ray

Rachel Ray never lets me down. I swear the girl never lets me down. I watch her shows and my Mom got me the magazine subscription for Christmas in 2006. I do, however, firmly believe that I am not capable of making any of her 30 minute meals in 30 minutes. She's a professional, so she's fast. Me, I'm not a professional, am too cheap to buy the veggies already cut and ready to go, and am too lazy to wash the veggies when I get them home from the market - sooooo...it takes me more than 30 minutes to make most of her meals. That's okay; they are still "delish," so I can let it slide.
On a recent Wednesday night dinner, we served a recipe from one of her recent magazine issues. Spiced Shrimp and Peas Pullao. Both were very "delish," but the price of the spices I had to buy were about $20 total -pretty pricey dish, if you ask me, but it is one I will make again. The recipes below are not part of the 30 minute meal category.

Spiced Shrimp
3 Scallions, thinly sliced crosswise
2 Cloves garlic, finely chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
1.5 pounds large shrimp, peeled and deveined (tails left on)
3 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons fresh lemon juice

(1)In a large bowl, mix together half the scallions, garlic, coriander, cumin, cayenne, and turmeric. Add the shrimp and stir to coat. Cover with plastic wrap and refrigerate for 30 minutes.
(2) In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook, stirring constantly and seasoning with salt, until nearly opaque, about 2 minutes. Add the lemon juice and continue frying until the shrimp are cooked through, about 1 minute more. Top with remaining scallions.

Peas Pullao
2 tablespoons vegetable oil
1 onion thinly sliced
1/4 teaspoon garam masala
1/8 teaspoon turmeric
1.5 cups long-grain rice
1.5 teaspoons salt
1 cup frozen peas

(1) In a large, heavy saucepan, heat the oil over medium-high heat. Add the onion and cook until browned, about 10 minutes. Add the garam masala and turmeric and stir to combine. Stir in 3 cups water and bring to a boil over high heat. Add the rice and salt and return to a boil, stirring briefly to break up any clumps. Lower the heat, cover the pan and simmer, without disturbing, until all the water is absorbed and the rice is cooked through, about 18 minutes,
(2) Uncover the pan and mix in the peas while fluffing the rice with a fork; cover and set aside for 5 minutes, until the peas are heated through.

5 comments:

Toni said...

Ooooo.... Sounds and Looks 'Delish'! Thanks for sharing!

Anonymous said...

Hello,
I came to visit via Mommysmart. I really like your site and I love new recipes. I have added your site to my favorites. I will try the recipes---
Peace
Neva

Neva said...

Not sure why that posted as anonymous. Didn't mean for it to do so.
Have a great day.
neva

Melissa R. Garrett said...

She's one of my favorites too! And, just so you know, her recipes take me more than 30 minutes, too. But I blame the kids ;-)

Rebecca said...

I love Rachael Ray and get her magazine too!

You are so my campaign manager!! WooHoo!!!