Here's a list of all the ingredients you’ll need to cook along with Rachael this week. Watch the show or check back online each day for the complete recipes.

friday

May 24, 2013

Gwyneth Paltrow's Sweet Potato & 5-Spice Muffins

• 1 large sweet potato
• 1/2 cup extra virgin olive oil
• 1/2 cup unsweetened almond milk
• 3/4 cup good-quality maple syrup or xylitol, plus 2 extra tablespoons for brushing the muffins
• 1 teaspoon pure vanilla extract
• 2 cups gluten-free flour (if the flour doesn’t include xanthan gum, add 1 teaspoon)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 1/2 tablespoons Chinese five-spice powder
• 1/2 teaspoon fine sea salt

Gwyneth Paltrow's Chicken Fajitas

• 4 boneless, skinless chicken breasts, thinly sliced
• Coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 tablespoons extra virgin olive oil
• 1 red bell pepper, stem and seeds discarded, thinly sliced
• 1 orange bell pepper, stem and seeds discarded, thinly sliced
• 1 yellow onion, peeled and thinly sliced
• Gluten-free tortillas for serving
• Toppings: Guacamole, Roasted Tomato and Chipotle Salsa, hot sauce and lime wedges

Gwyneth Paltrow's Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons roughly chopped cilantro
• 1 lime
• Coarse sea salt

Gwyneth Paltrow's Healthy Tuna Salad

• 1/2 cup silken tofu or 1/4 cup Vegenaise
• 2 teaspoons Dijon mustard
• 1 tablespoons freshly squeezed lemon juice
• 8 ounces tuna packed in olive oil, drained
• 4 cornichons, finely diced
• 1 tablespoon finely minced white onion
• A pinch of ground celery seed
• A big pinch of coarse sea salt
• A few healthy grinds of black pepper

Gwyneth Paltrow's Roasted Tomato & Chipotle Salsa

• 4 vine ripe tomatoes, cores removed and roughly chopped
• 1 small yellow onion, roughly chopped
• 1 tablespoon extra virgin olive oil
• 1 chipotle pepper (or more or less, depending on your heat tolerance - a whole pepper makes this salsa quite hot!) from a can of chipotles packed in adobo sauce
• 3 tablespoons cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse sea salt

Warm Greek Salad with Sliced Steak

• 1 large (1 pound) baking potato, peeled and cut into 1/2-inch cubes
• Coarse salt and pepper
• 1 small shallot, grated or minced
• 2 large cloves garlic, grated or minced
• 1 lemon, juiced, plus 2 teaspoons zest
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 sprig oregano, finely chopped or 1 teaspoon dried oregano, lightly crushed
• 1 teaspoon crushed red pepper
• 1/2 cup EVOO – Extra Virgin Olive Oil, divided, plus more for drizzling
• 12 to 15 pitted Kalamata olives, finely chopped
• 1 1/2 pounds flat-iron, flank or sirloin steak (about 1-inch thick), at room temperature OR sustainable white fish OR boneless, skinless chicken breast OR Portobello mushrooms
• 2 sprigs rosemary, chopped
• 1 small red onion, chopped
• 1 cubanelle frying pepper or small green bell pepper, seeded and chopped
• 5 cups leafy romaine tops, arugula or spinach
• 1 pint cherry tomatoes
• 1 cup flat-leaf parsley leaves
• 1 cup feta crumbles
• Sliced light green pepperoncini (green pickled peppers), for garnishing

kitchen tips

• Rachael's Tip: Muffin Tin Eggs
• Rachael's Tip: Food Storage Bag
• Rachael's Tip: How to Evenly Cook a Burger