Rachael Ray's 30-Minute Get Real Meals (26 page)

In a bowl combine the tomatoes, basil, parsley, onion, salt, pepper, balsamic vinegar, and about 2 tablespoons of the EVOO. Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.

Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO (twice around the pan). Liberally season the veal chops with salt and pepper. Once the skillet is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes. Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them won’t help you get there. Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 7 to 8 minutes, or until desired doneness. Remove the chops from the pan and allow to rest, tented with foil, for about 5 minutes.

Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat. Serve the chops on top of some of the salad and spoon out some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.

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Preheat an outdoor grill, an indoor grill pan, a tabletop grill, or a large nonstick skillet to medium-high heat.

In a shallow bowl large enough to accommodate all the turkey, combine the EVOO, cumin, oregano, garlic, the lemon juice, salt, and pepper. Add the turkey and coat completely in the seasoning mixture. Grill the cutlets, working in 2 batches if necessary, for 4 to 5 minutes on each side, or until cooked through.

While the cutlets are grilling, assemble the dressing and the rest of the ingredients. For the dressing, in a small bowl combine the yogurt, dill, and scallions, and set aside.

In a salad bowl combine the red onion, spinach, cucumber, chickpeas, and feta cheese. Toss to combine.

When the turkey is finished cooking, remove from the grill and cut into thin strips. Add the strips of turkey to the bowl with the spinach while the turkey is still hot. Toss the turkey strips and spinach together; the spinach will wilt a bit. Dress with the yogurt dressing and toss to coat completely.

Fill each whole lettuce cup with some of the turkey-spinach mixture, rolling the lettuce around the filling. Eat and enjoy.

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Remove the greens and the main core of the cauliflower with a small, sharp knife. You can leave the whole head otherwise intact. Pour 1 cup of the stock into a medium pot. Place the cauliflower head into the pot. Bring the liquid up to a boil and cover the pot. Reduce heat and simmer the cauliflower for 10 minutes, or until just tender all over. Remove the lid and allow the liquid to cook off and reduce, about 2 minutes. Cook the stuffing while the cauliflower is working.

Preheat a medium skillet over medium-high heat, then add 1 tablespoon of the EVOO and 3 tablespoons of the butter. When the butter melts into the oil, add the onion, celery, and apples and cook for 5 to 6 minutes. Add the kale and turn to wilt it into the vegetables and apples. Season the mixture with salt, pepper, and nutmeg to taste. Turn the pan to low and reserve.

Heat a large nonstick skillet over medium-high heat. Season the cutlets with poultry seasoning, salt, and pepper. Add the remaining 2 tablespoons of EVOO to the pan and as soon as you see a waft of smoke, add the cutlets and cook for 3 or 4 minutes on each side. Remove to a plate and tent with foil. Add the remaining 2 tablespoons of butter to the pan and melt it. Whisk in the flour and cook for 1 minute. Whisk in the remaining 2 cups of stock and the Worcestershire, and season the gravy with salt and pepper. Reduce and thicken for 2 to 3 minutes.

To finish off the cauliflower, mash with a potato masher. Add Boursin cheese, crumbling it up as it goes into the pot, then mash to combine and season the cauliflower with salt and pepper.

To serve, layer a cutlet with a big helping of no-bread stuffing, top with another cutlet, and pour a ladle of gravy down over top. Serve smashed cauliflower mounded up alongside.

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Preheat the oven to 425°F.

Place the turkey in a medium mixing bowl and make a deep well in the center by punching the meat with your fist. Fill the well with the grill seasoning, poultry seasoning, barbecue sauce, chopped veggies, ground smoked almonds (clever sub for bread crumbs, I know, plus the smoked nuts rock with the BBQ sauce), and egg yolk. Mix the meatloaf ingredients together, then score
the meat with your hand into 4 equal sections. Form 4 individual oval loaves, each 1½ inches thick. Arrange on a nonstick baking sheet and drizzle liberally with EVOO. Roast the meatloaves for 18 to 20 minutes. While they roast, work on the broccoli and Cheddar sauce.

Trim the very end off of the broccoli stems. With a peeler or a paring knife, remove the thick, fibrous outer layer of the broccoli stems all the way up to within an inch of where the broccoli shoots off into its florets. Cut the broccoli lengthwise into large spears.

Heat a small or medium saucepot over medium heat and add the butter. When the butter melts, whisk in the flour and cook for 1 minute. Whisk in the chicken stock, then the milk. Thicken for 2 minutes, then stir in the cheese and melt, 2 minutes. Season with the Tabasco and salt to taste, then turn the heat to low.

Bring a couple of cups of water to a boil in a deep skillet. Add salt and broccoli and cook the spears for about 5 minutes in simmering water, until tender but still green. Drain and return to the pan to remain warm.

Place a turkey meatloaf on a dinner plate. Garnish with a spoonful or two of salsa. Pile some broccoli spears alongside and top with a generous ladle of cheese sauce.

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Preheat a charcoal grill or grill pan on high. Submerge the skewers in warm water as this will help prevent them from burning up on the grill or grill pan.

With a box grater, grate the cucumber onto a clean kitchen towel. Wrap the kitchen towel around the grated cucumber and squeeze out the water. Place the squeezed, grated cucumber in a mixing bowl and add half of the chopped garlic, the juice of 1 lemon, a little salt, and a lot of freshly ground black pepper. Mix in the yogurt and reserve.

Combine the chicken tenders in a bowl with the juice of 1 lemon, the oregano or marjoram, the other half of the chopped garlic, about 2 tablespoons of the EVOO, salt, and pepper. Toss to coat
the chicken completely. Thread the chicken onto skewers. Place on the grill for 3 minutes per side, or until cooked through.

Crack the egg into a shallow dish and thoroughly whisk. Dust the wedge of cheese in the flour and shake off the excess. Place the flour-coated cheese in the beaten egg and flip to coat completely. Place the cheese back into the flour, coating it on both sides lightly.

Preheat a large nonstick skillet over medium-high heat with the remaining 3 tablespoons of EVOO (3 times around the pan). Once you see the first waft of smoke rising from the pan, add the butter and swirl it in the pan to melt. Once melted, carefully add the coated cheese wedge, browning it on each side, 2 minutes per side. Remove the pan from the heat and add the Ouzo or Grappa, then replace the pan on the heat. Stand back and be careful: The pan will flame up. Once the flame extinguishes, squeeze the juice of the last lemon over the cheese and sprinkle with the parsley. Platter up the fired-up cheese and serve alongside the chicken skewers topped with a liberal dose of the cucumber-yogurt mixture.

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