Veggie Meals Rachael Ray's 30 Minute Meals

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Rachael Ray’s 30-Minute Meals
The Original
Veggie Meals

LAKE ISLE PRESS

New York
Rachael Ray’s 30-Minute Meals VEGGIE MEALS
Copyright © 2001 by Rachael Ray
All rights reserved.
No part of this book may be reproduced, stored on a retrieval system,
or transmitted, in any form or by any means, electronic or mechanical,
including photocopying, without prior written permission from the
publisher.
Published by:
Lake Isle Press, Inc.
2095 Broadway, Suite 301
New York, NY 10023
email: [email protected]
Distributed to the trade by:
National Book Network, Inc.
4720 Boston Way Lanham, MD 20706
Phone 1 800 462-6420
www.nbnbooks.com
Library of Congress Control Number: 20011 31306
ISBN: 978-1-891105-59-3
Book design by Liz Trovato
Front cover, title page, and page 10 photography by Tina Rupp
About the Author
Rachael Ray, the popular cook and television personality, is a
bestselling author of over twenty cookbooks. Along with hosting
cooking shows on the Food Network and the Cooking Channel,
including 30 Minute Meals, she is the star of the syndicated talk show
Rachael Ray, the founder and editorial director of her lifestyle
magazine Every Day with Rachael Ray, and founder of the Yum-o!
organization.
Dedication
To farmers and fathers, who feed and care for us all.

My grandpa Emmanuel kept a garden that fed his ten children, their
friends, his friends, and many neighbors as well. More a necessity than
a hobby, the garden meant food on the table.
Grandpa came from Sicily, settling into a landscape that seemed
familiar, a small peninsula at Fort Ticonderoga in upstate New York,
where many Italians, including my grandfather, found work as stone
masons. His property on the shores of Lake George came with a sandy
waterfront on one side, a steep hill protected from direct sunlight on
its opposite face.
In the sandy soil he grew asparagus, strawberries, and raspberries.
On the hillside, herb gardens bordered rows of salad greens, zucchini,
eggplant, and green beans. Grandpa’s grapes and dandelions fortified
his wines; his homegrown escarole, garlic, onions, and potatoes,
simmered or roasted to perfection, warmed many bellies on cool
autumn nights.
Then there were the tomatoes, enough to can for the entire winter.
In summer the children would eat the firm, red globes like apples, a
salt shaker in hand, tomato juice dripping down their chubby chins.
And at summer’s end, green tomatoes fried in cornmeal crusts were a
special treat.
Cherry, pear, apple, and wild walnut trees dotted his distant fields.
The fruits and nuts they bore were rewards for the children who
finished chores, helped in the kitchen, or paid attention during Italian
lessons.
Emmanuel Scuderi inspires me today. He was not rich or famous or
Superman. He was something more: he loved the earth, the feeling of
being outdoors; he loved to sing and laugh and play as much as his
children did; all this after working 10- and 12-hour days setting heavy
stones.
For me, a man of character builds deep, lasting relationships with
his family and friends, just as a spiritual man cherishes his land. A
great man is one who meets both of these challenges in a single
lifetime. My grandfather was such a man.
Acknowledgments
Every recipe I write is co-authored by a cast of thousands: family,
friends, and friendly strangers from the many places my work takes
me. Cooking is a collaborative effort. There are no new recipes, only
variations on a theme. Years ago my mom came across a quotation
that we remind one another of from time to time, usually after a
satisfying meal: The joys of the table belong equally to all countries
and times.”
I wish to give my love and special thanks to all the good cooks in
my family: Mom, Manny, Maria, Pop, Nanny, and the cooks-in-training,
Jessica and Nicholas. And to those of my close friends who share
recipes and food with me, your generosity has not gone unnoticed; my
love and appreciation to: Vicky, Bill, Alex, Renata, Sabia Rose, go-
get-’em Ginny, sweet Anna Maria, terrific Tim, and dear Michael.
The televised version of The 30-Minute Meal is also a
collaboration. Special thanks to WRGB News Channel 6, Schenectady,
NY. WRGB is the world’s first television station and without them, The
30-Minute Meal would be seen solely in my kitchen. Special thanks to
SONY!!, Dave, Nate the Great, Leslie, Jim F., A1 O., Bill, Bruce, Chris
Conti, Tim, Tim and Tim, ED!!, Peter, Susan, Mike, Donna, Michelle-
Nicole and Beau, Moya and Connie, Tom Long, and the many members
of the technical staff that I have driven half-crazy with my less-than-
adequate knowledge of “The Net” and all audiovisual equipment.
The live cooking demonstrations and community cooking classes
of 30-Minute Meals are made possible by the Golub Corporation/Price
Chopper. How can I ever thank all of you for the joy and opportunity to
share food and fun with so many members of the community? The
Golub Corporation is a misnomer; this is a family and I’ve been made
to feel a part of it since day one. Special thanks to: Maureen (and
thanks to JIMAPCO, for making sure I never get lost, unless I’m
following Maureen...), Gail, Nancy, Cindy (that’s Cindy Breslin,
advertising), new mom Mel, Larry “We Know Meat!”, Pat P., Dave
“Now that’s a big ad!,” Mona G. G., Neil and Jane (such a nice couple!),
and Louis. And more hugs and kisses to all my surrogate brothers and
sisters in the stores—thanks!
The 30-Minute Meal books would not exist but for the work of
talented editors, designers, and printers. Thank you. And where would
I be in life without the support, guidance, and love of Elsa and Hiroko?
(Too lost to know.) HUGE kisses and hugs to you both.
I thank God for a life blessed with more smiles than tears.
As always, I thank my dog Boo for eating my mistakes, and for
always loving me, no matter what.
Contents
Introduction

Menus
Soups
Salads
Risotto, Pasta, and Mediterranean-Style Entrées
Make Your Own Asian Take-Out: Chinese and Thai-
Style Vegetable Dinners

Snack Suppers: Stuffed Potatoes, Sandwiches, Dips, and

Spreads
Introduction
If ever there was a time to consider “going veggie,” this might be it.
Given all the scary news about fast foods and beef, even serious meat
and potato eaters are starting to ask for beans and greens, not just as a
side salad or the occasional bundle of veggies, but as the main event,
centerplate. This is a radical shift, let me tell you.
At my cooking classes and demonstrations, requests for meatless
recipe ideas keep growing. Some people have given up red meat
altogether, others have new vegetarians in the family, and new moms
want ideas because “my kids won’t eat vegetables.” I say, try cookin’
with vine-ripe tomatoes, earthy mushrooms, hearty beans, and fresh
greens. With a great pasta, risotto, baked potato, or crusty bread,
these veggies are awesome!
I’m convinced that food, to a large extent, is like a good joke: it’s all
in the delivery. For a delicious veggie meal, start with fresh, quality
ingredients, vary the spices and textures, and present it wrapped,
piled, or plated in a groovy arrangement. Season to taste, and use
colors imaginatively, especially those wonderful fresh greens.
Most of all, have fun cooking. These veggie meals are quick and
easy, of course, but more to the point, they are bursting with flavor,
nutritious, and hugely satisfying.
—RACHAEL RAY
Menus
Matchmaking is not my forté, except when it comes to foods. In menu-
planning, my matchmaking skills would put a single Jewish doctor’s
mother to shame!
While most recipes in this collection can stand alone as entrées,
others are fun to mix and match.
Combine 2 or 3 of these 30-Minute Meals to make a carefree,
vegetable menu for casual entertaining.

Bruschetta with Red Pepper and Sun-Dried Tomato Spread

White Bean Salad
Green Gnocchi

Sesame Green Beans

Couscous Salad with Scallions and Ginger
Curried Eggplant and Jasmine Rice

Caesar Salad
Chickpea and Cannellini Minestrone
Three Mushroom and Fontina-Stuffed Potatoes

Tabouleh Salad
Spicy Hummus and Crudité
Lentils and Pasta with Greens

Pumpkin and Black Bean Soup

Quesadillas with Pico de Gallo and Chunky Guacamole

Zucchini and Tomato Soup

Spinach Calzones

Portobello Burgers with Roasted Pepper Spread

Anti-Pasta Salad
Creamy Cauliflower Soup
Open-Faced Eggplant and Tomato Melt

Caprese Salad
Zucchini Risotto

Spinach Salad with Blue Cheese and Scallion

Polenta with Sun-Dried Tomato Sauce
Soups
Soups are ideal veggie meals. They are quick to make,
nutritious, and always satisfying.
In this chapter, I’ve included some personal favorites,
many with beans: escarole and cannellini bean, pumpkin
and black bean, minestrone, chili for veg-heads, and
more.
What, no tofu? I must admit that in my kitchen, tofu is
the one ingredient that got away. It’s great in Asian
dishes, but I prefer more robustly flavored ingredients, as
you can see.
Campbell’s is right, soup is good food, and I say,
homemade is best!
Chili for “Veg-heads”
SERVES 4

Leftovers only get better.

2 tablespoons olive or vegetable oil (twice around the pan)
1 medium onion, chopped
1 medium bell pepper, red or green, seeded and chopped
1 jalapeno pepper, seeded and chopped
4 cloves garlic, minced
1 cup beer or vegetable broth
1 can (32 ounces) crushed tomatoes
1 can (14 ounces) black beans, drained and rinsed
1 can (14 ounces) red kidney beans, drained and rinsed
1 to 1 ½ tablespoons ground cumin (half a palmful)
1 to 1 ½ tablespoons ground chili powder (half a palmful)
6 dashes Frank’s Red Hot or Tabasco sauce
Coarse salt, a few good pinches
1 cup spicy vegetarian refried beans
Shredded cheddar or chopped green onions, for garnish
Black bean, blue corn, or flavored tortillas, for dipping

Heat oil in a deep pot over medium to medium-high heat. Add onion
and peppers and sauté, stirring frequently, 3 to 4 minutes. Add garlic
and cook one minute more. Add beer or broth and scrape up any good
stuff from the bottom of the pan. Reduce the liquid by half, cooking it
down for 2 or 3 minutes. Add tomatoes and beans and season with
cumin, chili powder, Red Hot sauce, and salt. Thicken by stirring in
refried beans.
Serve in bowls topped with shredded cheese or green onions, with
plenty of chips for dipping.
Red Beans and Rice Soup
SERVES 4

2 tablespoons vegetable or corn oil (twice around the pan)

1 medium onion, chopped
2 ribs celery from the heart of the stalk
1 medium green bell pepper, chopped
3 cloves garlic, crushed and minced
1 bay leaf, fresh or dried
1 ½ teaspoons poultry seasoning (⅓ palmful)
1 tablespoon ground cumin (½ palmful)
Salt and pepper, to taste
2 ounces cayenne pepper sauce, such as Frank’s Red Hot
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (14 ounce) diced tomatoes, drained
1 quart (32 ounces) vegetable broth
1 ½ cups enriched white rice

Heat oil in a deep pot over medium to medium-high heat. Add onion,
celery, bell pepper, garlic, bay leaf, poultry seasoning, cumin, and salt
and pepper to the pot. Sauté veggies, 5 minutes, stirring frequently.
Add cayenne pepper sauce, red beans, tomatoes, and broth. Bring to a
boil. Add rice, reduce heat, cover, and simmer 12 to 15 minutes,
stirring occasionally, ‘til rice is tender.
Three Bean Soup
SERVES 4

1 tablespoon canola or vegetable oil (1 turn around the pan)

1 medium onion, finely chopped
2 medium red-skinned potatoes, washed and diced
2 carrots, peeled and chopped
2 celery ribs from the heart of the stalk, chopped
1 bay leaf, fresh or dried
1 ½ teaspoons ground cumin (½ palmful)
1 ounce cayenne pepper sauce, such as Red Hot or Tabasco (several
drops)
1 can (15 ounces) red kidney beans, drained and rinsed
1 can (15 ounces) garbanzo beans (chickpeas), drained and rinsed
1 can (14 ½ ounces) diced tomatoes in juice
1 tablespoon Worcestershire sauce (several drops)
2 cans (14 ½ ounces each) vegetable broth
½ pound fresh green beans (a few handfuls) cut into thirds
A handful chopped fresh flat-leaf parsley

Heat a deep pot over medium to medium-high heat. Add oil, onion,
potatoes, carrots, celery, bay leaf, cumin, and cayenne pepper sauce.
Cover pot and cook veggies 5 minutes, stirring occasionally. Add
beans, garbanzos, tomatoes, Worcestershire, and broth and bring to a
boil. Add fresh green beans and simmer 3 to 5 minutes, ‘til green beans
are tender. Remove from heat and stir in fresh parsley. Remove bay
leaf and serve.