Rachael Ray Cooks It Quickly
The dishes will make guests swoon without extended time in the kitchen.
Nov. 6, 2007 — -- It doesn't take years of training or a ton of time to make a delicious meal. In Rachael Ray's new book, "Just In Time," she offers dozens of new recipes you can make in less than 30 minutes.
If that's still too much time, there are also 15-minute meals, and for those who have extra time, 60-minute meals. Check out recipes from cook and talk show host below.
They're so good, your mother will think she invented it, and with pork and sweet potatoes, it's so Southern, you'll be drooling for more even as you eat the last yummy bite.
Preheat the oven to 400 degrees F.
Bring a pot of water to a boil over high heat for the sweet potatoes. Add the sweet potatoes and cook until tender, about 15 minutes. Drain the potatoes and reserve. Return the pot to the stovetop over medium heat. Add the butter and sliced banana to the pot. Cook the banana in the butter for 5 minutes, then add the orange zest and juice. Return the sweet potatoes to the pot and mash with the cream. Season with the nutmeg, and salt and pepper to taste. Keep warm.
While the potatoes cook, heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up into small bits with the back of a spoon, until well browned, 7 to 8 minutes. Add the onions, parsnips and celery, and cook for another 10 minutes, stirring every now and then. Add the cider vinegar and brown sugar, and stir. Sprinkle the mixture with the flour, and stir again for another 2 minutes so the flour cooks a little. Add the Swiss chard and stir until it is wilted, then add the chicken stock. Bring up to a bubble, then simmer for a few minutes until the mixture is cooked and has thickened. Remove from the heat.
Heat the extra-virgin olive oil in a deep skillet over medium-high to high heat. Add the chorizo, and render some of its fat, 1 to 2 minutes, then add the chicken and brown, 2 to 3 minutes. Add the onions, garlic, red pepper flakes, bay leaf, thyme and shrimp; season with salt and pepper; and cook for 3 to 4 minutes more. Add the stock, turmeric and saffron, bring to a boil, and stir in the couscous, peas, lemon zest and piquillo peppers. Cover and turn off the heat. Let stand for 5 minutes, then fluff with a fork. Remove the bay leaf and thyme stems. Top each serving of paella with some chopped parsley, hot sauce and juice from the lemon wedges.
