weekly grocery list

Tune in and cook along with Rachael this week! Here's a list of all the ingredients in the dishes you’ll see Rachael prepare every day. Watch the show to find out what's for dinner each night, and then check back online for in depth step-by-step instructions.

monday

January 5, 2009

Spicy Buttermilk Chicken Tenders with Molasses Dipping Gravy

2 pounds chicken tenders
3 cups buttermilk
2 cups olive, canola or peanut oil, as needed to shallow fry
2 cups plus 3 tablespoons flour, divided
2 tablespoons smoked paprika
1 tablespoon dry mustard
2 tablespoons chili powder
2 tablespoons grill seasoning
2 tablespoons poultry seasoning or dried ground thyme
3 tablespoons butter
2 cups chicken stock
2 tablespoons Worcestershire sauce
1/4 cup molasses
Salt and ground black pepper

Sweet Potato Oven Fries

4 large sweet potatoes, scrubbed clean, each cut into 10 wedges
2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons grill seasoning

tuesday

January 6, 2009

Nutty Broken Spaghetti-Sotto

1/2 cup walnuts
2 tablespoons butter, divided
1 tablespoon EVOO - Extra Virgin Olive Oil
1 small onions, chopped small
1/2 pound cremini mushrooms, sliced
2 garlic cloves, grated
1 pound spaghetti, broken into bite-sized pieces
Salt and ground black pepper
1/2 cup white wine
4 cups chicken stock (use vegetable to make this dish vegetarian)
10 leaves of sage, sliced
1 cup gorgonzola crumbles, divided

wednesday

January 7, 2009

Pasta e Fagioli with Sausage Dumplings

2 tablespoons EVOO - Extra Virgin Olive Oil
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta
1 loaf crusty bread

thursday

January 8, 2009

Fancy Fake-Out: Chicken Version

4 tablespoons EVOO - Extra Virgin Olive Oil, plus extra for drizzling, divided
2 boneless, skinless chicken breasts, cut in half
8 slices prosciutto
2 medium red onions, thinly sliced
2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
2 stalks celery, thinly sliced on a bias
2 bay leaves
3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
Salt and ground black pepper
1/2 cup chicken stock
1/2 cup white wine
1 28-ounce can whole tomatoes
1 loaf ciabatta, split in half lengthwise and cut into four chunks
2 tablespoons chopped tarragon
2 tablespoons chopped basil
2 tablespoons chopped flat-leaf parsley
1/2 cup balsamic drizzle, optional

Fancy Fake-Out: Seafood Version

4 tablespoons EVOO - Extra Virgin Olive Oil, plus extra for drizzling, divided
2 medium red onions, thinly sliced
2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
2 stalks celery, thinly sliced on a bias
2 bay leaves
3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
Salt and ground black pepper
1/2 cup fish stock or clam juice
1/2 cup white wine
1 28-ounce can whole tomatoes
1 pound large shrimp, peeled and deveined, tails removed
8 slices prosciutto
8 cod filets (about 4 ounces each), skin removed
1 loaf ciabatta, split in half lengthwise and cut into four chunks
2 tablespoons tarragon, chopped
2 tablespoons basil, chopped
2 tablespoons flat-leaf parsley, chopped
1/4 cup balsamic drizzle (optional)