Rachael Ray's 30-Minute Get Real Meals (20 page)

Preheat the broiler to high.

In a shallow dish combine the rosemary, lemon juice, about 3 tablespoons of the EVOO, and one quarter of the chopped garlic. Add the lamb chops and rub the mixture on to both sides of all the chops. Season the chops with salt and pepper and arrange the chops on a broiler pan. Place the chops about 6 to 8 inches from the broiler and cook for 5 minutes on each side. Remove the chops from the broiler and let rest for 5 minutes. While the chops are cooking, prepare the gremolata.

Make a pile on your cutting board of the lemon zest, one quarter of the chopped garlic, and parsley leaves. Run your knife through the pile until well combined and finely chopped; reserve.

After you prepare the gremolata, move on to the white beans, prosciutto, and greens. Preheat a large skillet with the remaining 2 tablespoons of EVOO (twice around the pan). Add the remaining chopped garlic, the red pepper flakes, and onion. Cook for 2 minutes, then add the cannellini beans, salt, and pepper. Stir to combine and continue to cook for 3 minutes. Turn the heat off and fold in the arugula and prosciutto.

To serve, divide the cannellini bean mixture among 4 plates, and top that with 2 chops on each portion. Top each chop with a sprinkle of the gremolata.

4
SERVINGS

Combine the pork in a shallow dish with the tamari, ginger, half the lime juice, and honey. Let the pork marinate while you chop up all of your vegetables. By the time you are finished, the pork will have marinated long enough.

Heat a large nonstick skillet with about 2 tablespoons of the vegetable oil. Remove the pork from the marinade; shake off the excess marinade and reserve. Once the skillet is screaming hot, add the pork slices in one even layer. Cook the sliced pork without stirring for 2 minutes. Toss the pork with tongs and cook for 1 more minute. Remove the pork from the pan and reserve. Add the remaining tablespoon of vegetable oil to the skillet. Add the white part of the scallions, the garlic, and the bell pepper, Anaheim peppers, shredded carrots, and mushrooms. Cook for 1 minute, stirring frequently. Add the broccoli and the napa cabbage; continue to cook and stir for 2 minutes. Add the reserved marinade and the chicken stock, bring up to a simmer, and cook for 2 minutes. Add the pork back to the skillet and cook for 1 more minute, or until the pork is cooked through. Turn the heat off, add the remaining lime juice and the cilantro, and toss to distribute. Taste for seasoning, add more tamari or lime juice accordingly, and serve immediately.

While the squash cooks, work on the chops (recipe follows).

4
SERVINGS

To microwave squash: Cut in half and seed. Place ¼ inch water in a microwave-safe dish. Place the squash in the dish, the cut sides down—the sides will overlap. Cover with plastic wrap and microwave on High for 13 minutes. Reserve ¼ cup of the cooking liquid in a bowl. Shred the squash and add the “spaghetti” to the bowl with the reserved liquid.

To boil squash: Cut in half and seed. Boil the squash until tender, 15 to 20 minutes. Place ¼ cup, a ladleful, of cooking water into a bowl, then drain and shred the squash. Transfer to the bowl with the reserved liquid.

Toss the squash with the reserved liquid and dress with EVOO, lots of cheese, salt to taste, and lots of black pepper and serve.

While the chops are cooking, work on the Wilted Spinach with Garlic Chips, opposite.

4 SERVINGS

Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tablespoon of the EVOO to the pan (once around the pan). Add the chops and cook for 5 minutes on each side.

After the chops have cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers. Sauté the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley. Serve with the spinach and the cacio e pepe spaghetti squash.

4
SERVINGS

Place a large skillet on the stove and add the oil and garlic chips. Turn heat onto low and let the garlic chips fry up until golden, flipping them around from time to time, about 5 minutes. Remove the crisp garlic chips with a slotted spoon and reserve. Add the spinach to the pan, turning with tongs to wilt it all in. Season the spinach with the nutmeg, salt, and pepper. Serve immediately, garnished with the garlic chips.

4
SERVINGS

Preheat a large skillet over medium-high heat. Preheat the oven to 350°F.

Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet, then add the chops to sear and caramelize the meat on each side, a minute or two. Transfer the
chops to a pan or casserole dish and add about ½ cup of the chicken stock to help the meat remain moist while it finishes cooking—just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven.

Start the Sautéed Yellow Squash, then move back to the stuffing in this recipe.

Return the skillet to the stove and add the remaining tablespoon of EVOO. Add the sausage and crumble it as it browns. Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots. Cook for 2 minutes, then add the parsley and sage and another ½ cup chicken broth. Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump. Remove the stuffing to a small bowl, scraping the pan free of as much food as possible, then return the same skillet to moderate heat. Add the butter to the skillet. When the butter melts, add the flour and whisk. Cook the flour with the butter for 1 minute, then add the remaining cup of broth. Bring both to a bubble, then stir in the heavy cream—eyeball it. Bring the gravy to a bubble. Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.

To serve, remove the chops from oven. Place 4 chops on individual plates or on a platter. Mound the sausage and vegetables on the chops, then top each with a second chop and pour gravy down over the top of stacked chops and stuffing. The pan drippings may also be added to the gravy to stretch the amount.

4
SERVINGS

Preheat a skillet over medium-high heat. Add the EVOO, then the butter. When the butter melts, add the bell pepper and squash. Sauté for 12 minutes, or until the squash is tender. Add salt and pepper to taste and the parsley. Add the chives or scallions if you would like a layer of light onion flavor on the dish as well.

4
SERVINGS