Rachael Ray Roundup

I have to brag that I am more and more impressed by my toddler's eating skills. She is a huge Rachael Ray fan! You'll also be happy to know that when Rach shows up on TV or in my mailbox, my two-year old correctly identifies her without any prompting. I've never felt so proud....

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Carla of Recipe Addict tweaked Daisy Martinez's recipe for Puerto Rican Chicken and Potatoes from the April 2010 issue of Every Day with Rachael Ray.
• Kristen of Frugal Antics of a Harried Homemaker made Corn Fettucini.
• Wycked Sweets features a review of Rachael Ray's recipe for White Lightening Chili.
• The Petosky News has a great story about how Rachael Ray taught someone to cook (she did the same for me!).
• Shannon of Shannon's Cookbook made some tweaks to Rachael's recipe for Fiesta Pork and Cheesy Polenta.
• Sweet and Savory features a review of Frittata Nests.

It's a Keeper: Eggplant Raviolini Soup

I know it is getting hot in some parts of the country, but here in Northern California, it is colder than it has been in decades. With rain coming down and chilly temps, I thought Eggplant Raviolini Soup would be a treat, and it was.

Surprisingly, Darcy absolutely loved this recipe. So did the rest of us. I'm a fan on trying to mix up the veggies we give to Darcy so that she doesn't turn into a picky eater like me! It seems to be working, since she hoovered this soup. I served it with some crusty bread on the side for dipping and it was just perfect.

This recipe is also easy on the wallet, which is a bonus.  Here's the recipe with my comments in brackets:

2 tablespoons butter
1 tablespoon extra-virgin olive oil (EVOO)
1 eggplant, half of the skin peeled to make stripes and the flesh chopped into 1/4-inch cubes
2 cloves garlic, finely chopped
Salt and pepper
One 32-ounce container (4 cups) chicken broth [I prefer to use chicken stock instead of broth.  It just gives it a little more flava.]
One 28-ounce can crushed tomatoes
1 pound raviolini (small, cheese-filled ravioli)
1 cup sliced or torn basil leaves
Grated parmigiano-reggiano cheese, for topping [Go for the expensive parmigiano-reggiano instead of the stuff in the green can.  It is completely worth it.]

In a medium soup pot, melt the butter with the EVOO, 1 turn of the pan, over medium heat. Add the eggplant and garlic, season with salt and pepper and cook until softened, about 5 minutes. Add the chicken broth and tomatoes and bring to a boil. Add the raviolini and cook until tender, 3 to 4 minutes. Stir in the basil.

Serve the soup in bowls, topped with cheese.

Rachael Ray Roundup

Here's the vacation edition of the Rachael Ray Roundup. We are staying in a lovely beach house and enjoying our time relaxing! I had fun picking a few recipes to make while we were here that were easy to make, easy to clean up, and utilized the grill.  So far, we have had Pesto Chicken Grill Packets (I wish I was creative enough to think of more variations on this), Turkey Loco Burgers, and a non-grilled French Dip Sandwich. Tomorrow is our last full day here and Bacon-Bit Burgers with Smoked Gouda and Steak House-Smothered Onions are on the menu!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Lil Sis of Big Sis Lil Sis made Toasted Orzo Chicken Soup.
• KSFM has some audio where Rachael Ray makes it clear she is not a fan of the KFC Double Down sandwich.
• The Sustainable Scribe features a review of Quesadilla Casserole (a dish I like to bring to families with newborns).
• Haylee of Haylee's Food adapted Rachael's recipe for Bucatini with Bacon, Cherry Tomato and Spring Onion Sauce.
• Karen of A Chicken in Every Crockpot made Goulash in 30 minutes.
• Taste and Tell's Saturdays with Rachael Ray included a review of Spinach and Artichoke Mac and Cheese.
• Rachael Ray is apparently a fan of Groundhog Day.

Rachael Ray Roundup

So excited to report that we will be heading down to San Diego this week for a much needed vacation. We rented a little beach house and plan on taking Darcy to play in the water every day! I also plan on eating California burritos from my favorite Mexican place. They put freaking french fries in them, people! And the tortillas just don't exist outside of San Diego. Man, can't wait!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Rachael Ray was nominated for a Daytime Emmy for Best Talk Show Host and her show was nominated for Best Talk Show (Entertainment).
• According to Grub Street, Rachael Ray can't kill a lobster.
• The Huffington Post discusses Rachael Ray's campaign to keep school lunches funded.
• Rach also held a press conference with Mayor Bloomberg about school lunches and encouraging kids to grow their own food.
• This Huffington Post article does a great job of explaining the obstacles Rachael is up against in her fight for fresh school lunches.
• The NY Daily News says this is an awkward moment, but I just think Rach was trying to keep the conversation focused on school lunches (the whole reason she as there).
• According to The Hill, Rach spread some sunshine on Capitol Hill.
• Check out this behind the scenes video from Rachael Ray's talk show.
• Jessica of Eat Veggie Cook made Rachael's Butter and Parm Squished Potatoes.
• According to Grub Street, Rachael Ray can't kill a lobster.

Rachael Ray Goes to Washington

Rachael Ray was out and about in Washington DC today trying to get Congress to pass a bill related to school food lunches. According to NBC: "The legislation that Ray is pushing would direct the Agriculture Department to create new standards for all foods in schools, including vending machine items, to give students healthier meal options." This New York Times article reveals just how committed Rachael Ray is to this cause.

Check out this video of her visit to a school (she later went up to Capitol Hill and met with members of Congress about the bill).

Rachael Ray Roundup

Spring fever has hit the Miller household!  I can't wait to make some yummy Mother's Day Brunch this weekend.  I'm thinking of doing Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping, Sweet-n-Smoky Bacon.  I've got a picky eater coming, but even he will love that bacon.  If you've never tried it before, consider yourself warned that it is addictive.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Krista of Krista Kooks made Chipotle Glazed Chicken Breast and Grilled Chopped Veggie Salad and Surf and Turf Salad.
• Rach looked great when she attended the White House Correspondents Dinner (she's at number 9).
• Mmm...Cafe features a review of Rachael's Grilled Honey Lime Chicken Sammies.
• Rachael Ray had a bus named after her.
• Elizabeth of Deux Maisons made Penne all Vodka (aka You Won't Be Single for Long Vodka Cream Pasta).
• Rachael and her husband attended the Time Magazines 100 Most Influential People Gala at the Time Warner Center in New York City.
• Harmony of Wholesome Feasts made Veak and Olive Ragu with Pappardelle.
• Rachael Ray is trying to protect her domain name.

Ruhlman is Just Wrong

I respect Michael Ruhlman.  He and Anthony Bourdain are pretty hilarious together and the guy just knows his stuff.  That only made me more disappointed when I saw this blog post from Ruhlman. 

I agree with the underlyling premise of Ruhlman's post that it's bullshit for people to say they don't have time to cook.  It's a choice that people make, not something imposed on them.  Even when I was a full time lawyer at a big fancy firm, I still made dinner 2-3 nights a week.  Now that I'm a part time lawyer at a normal firm, I cook 5-6 nights a week.  I might not feel like cooking every one of those nights, but I consider it a a responsibiilty that I have to my family.  Most nights, I cook a 30 minute meal because I get home around 5 or 6.  Some days, when I am home or on a weekend, I make a meal that takes anywhere from 1-4 hours.  So, I appreciate what Ruhlman is saying.

So here's the part of the post that really pisses me off:

Part of the problem is the magazine editors and television producers drumming us over the head with fast and easy meal solutions at home. It's the wrong message to send. These editors and producers and publishers are backing the processed food industry, propelling their message. What I say to you magazine editors and producers, to you Rachael Ray and you Jamie Oliver and your 20 minutes meals: God bless you, but you are advertising and marketing on behalf of the processed food industry.

First, I don't know if Ruhlman intends to, but he is implying hat Rachael Ray and Jamie Oliver use processed food. She does not! Neither does Jamie Oliver! That is what they are both (and especially Jamie Oliver) are entirely against.  Um, have you seen Food Revolution?  That's the whole freaking point of the show.  So to pick those two out, people who have crusaded to get fresh food into schools instead of processed, people who write quick recipes without relying on processed food, is misleading.  People who don't know Rachael Ray and Jamie Oliver will jump to the conclusion that they rely on that crap.  And they don't.

Second, is Ruhlman saying that simply by having stars promoting a 30 minute meal, people will jump to the conclusion that it has to be processed and will run out to the store for some hamburger helper? I think people understand the subtlety that you can cook a fresh meal in 30 minutes, without relying on processed junk. If they don’t, then they haven’t listened to Jamie Oliver or Rachael Ray in the first place.  So then how are Rachael Ray and Jamie Oliver propping up the processed food industry by offering an alternative to it?  It just makes no sense and Ruhlman is just wrong. 

Ruhlman should be praising Rachael Ray and Jamie Oliver for coming out against processed food and providing an alternative that is just as quick and easy.  People are smart enough to know the difference between the crap in boxes in the store and the fresh, simple, and healthy stuff that Rachael Ray and Jamie Oliver promote.

So there.

PS - I know not all of Rachael Ray's meals are healthy, but I think we can all agree that through the vast majority of her recipes and through her non-profit organization, Rachael Ray is, on balance, a steadfast promoter of using fresh ingredients.  My grocery cart full of veggies every week is certainly evidence of that.  Just ignore the cookies I dropped in there, too.

Rachael Ray Does a Well Deserved Extreme Kitchen Makeover

Make sure you check out Rachael Ray's talk show today - it sounds like it will be an inspiring episode. We get to see Rach reward a hard working culinary arts teacher with a visit from Bobby Flay and, more importantly, an extreme kitchen makeover for her school classroom by Carter Oosterhouse.

Wilma Stephenson's of Frankford High School was featured in a documentary film called Pressure Cooker, which is how Rachael discovered her. She gets all of her students to graduate despite the dismal statistic that 40 percent of the students at the high school don't make it to their senior year. She also helps her students get partial or full scholarships to culinary school.

Rach's Yum-o! non-profit organization and its partner, The National Restaurant Association Educational Foundation, also gave Stephenson's graduating seniors $5,000 scholarships to attend a culinary arts program of their choice. Good work, Rach.