Rachael Rocks!

Yesterday I found out that my blog post about the Rachael Ray recipe redo I did was posted on the Rachael Ray Blog. How cool is that? I was so excited when I saw it, my brother said I was giddy when I told him the news.

Now I am sure Rachael did not look at my website herself. One of her staffers found my website, but it is still cool someone in the Rachael Ray family read my recipe. I actually thought about sending my recipe to Rachael, letting her know of my tasty redo.

I love Rachael, and have been a fan of hers since I first saw a 30 Minute Meals with Rachael Ray episode years ago. I know where I live I get to see three 30 Minute Meal episodes a day, unless The Simpsons have a good episode on, then I settle for one 30 Minute Meal. There is still more Rachael to watch, I tune in almost daily to Every Day with Rachael Ray TV show. With all the TV shows Rachael Ray has on the Food Network, I could probably watch her six or seven times a day.

Hey Rachael, if you ever need another person do go on a Tasty Travel with you, or spend $40 a Day, I am your gal.


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Recipe Redo

I subscribe to the magazine Every Day with Rachael Ray. I love her quick and easy recipes. In the April 2008 issue, Rachael has redone some of our favorite comfort food recipes, making them more figure friendly. One recipe Rachael redid was Shepherd’s Pie that had 311 calories per serving, compared to the 622 it had before. I redid Rachael’s redo with my own even lower calorie and just as tasty Turkey Shepherd’s Pie. I will include Rachael’s recipe and my own. Enjoy!

SHEPHERD’S PIE
(from Every Day with Rachael Ray April 08)
311 Calories/ serving
Serves 8

2 lb yellow-fleshed potatoes
2 T extra virgin olive oil
10 oz cremini mushroom slices
2 carrots, cut into 1 in pieces
2 parsnips, cut into 1 in pieces
1 onion, chopped
1 lb 93 % lean ground beef
1/4 c flour
1 1/2 c beef broth
1/2 c canned crushed tomatoes
salt and pepper
3/4 c 2 % milk
1 1/2 lb baby spinach

In a large saucepan, combine the potatoes with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot, cover.

In a large, deep skillet, heat 1/2 T olive oil over high heat, add the mushrooms and cook stirring until browned, about 5 minutes. Arrange in a greased 9×13 baking dish in an even layer.

In same skillet, heat 1 T olive oil over medium high heat. Add the carrots, parsnips, and onions. Cook until crisp-tender, 6-7 minutes. Add the beef and cook, breaking it up, until no longer pink, about 4 minutes. Stir in the flour. Add the beef broth and tomatoes, and simmer, stirring until thickened, about 5 minutes, season with salt and pepper. Ladle the meat mixture over the mushrooms.

position a rack in the upper third of the oven and preheat to 400. Add the milk to the potatoes and mash. Season with salt and pepper.

In the reserved skillet, bring 1 c water to a boil. Add the spinach and cook, turning until wilted, about 2 minutes, season with salt and pepper. Transfer to a colander, press to extract any liquid.

Arrange the spinach over the meat mixture, then spoon the potatoes over top. Drizzle with remaining 1/2 T olive oil. Bake until golden, about 25 minutes.

MY TURKEY SHEPHERD’S PIE
242 Calories/ Serving
Serves 8

2 lb yellow-fleshed potatoes
2 T extra virgin olive oil
1 c carrots, cut into 1 in pieces
1 c celery, chopped
1 onion, chopped
1 lb 93 % lean ground turkey
1/4 c flour
1 1/2 c chicken broth
1/2 c canned crushed tomatoes
salt and pepper
3/4 c skim milk
1 1/2 lb baby spinach

In a large saucepan, combine the potatoes with enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain and return to the pot, cover.

In same skillet, heat 1 T olive oil over medium high heat. Add the carrots, celery, and onions. Cook until crisp-tender, 6-7 minutes. Add the turkey and cook, breaking it up, until no longer pink, about 4 minutes. Add spinach and cook until wilted, about 3-5 minutes. Stir in the flour. Add the broth and tomatoes, and simmer, stirring until thickened, about 5 minutes, season with salt and pepper. Ladle the meat mixture into greased 9×13 pan.

Position a rack in the upper third of the oven and preheat to 400. Add the milk to the potatoes and mash. Season with salt and pepper.

Spoon the potatoes over top. Drizzle with remaining 1/2 T olive oil. Bake until golden, about 25 minutes.