Warm-You-Up 30-Minute Meals
Enjoy the coldest months of the year with 30-minute steaks, hearty pastas and delicious, warm and cozy soups from Rachael Ray.
Parsnip & Potato Soup
"My favorite bacon comes from Oscar's Adirondack Smoke House in Warrensburg, NY. If you're not in the area, they'll ship it to you!" Rach says.
Break it Down
In a soup pot, cook the bacon over medium-high heat until crisp, about 5 minutes.
Step 2
Stir in the potatoes, parsnips, onion, garlic and nutmeg. Season with pepper and add the parsley.
Step 3
Working in batches if necessary, puree the vegetable mixture with the chicken stock in a food processor or blender.
Step 4
Stir in the cream and bacon bits.
Mushroom Soup with Marsala
This is the perfect comfort food for vegetarians and carnivores alike!
Break it Down
In a medium pot, simmer the porcini mushrooms in the stock to soften, about 10 minutes.
Step 2
Add the shallots, garlic, bay leaf and thyme; season with salt and pepper.
Step 3
Add the marsala, scraping the bottom of the pan. Cook until reduced by half.
Step 4
In a skillet, heat a thin layer of EVOO over medium. Add the bread and cook until light golden and crisp.
Tagliata with Celery & Mushroom Salad
Tagliata is an Italian term for a juicy, seasoned steak that's served sliced.
Veal & Eggplant Ragu
Get a slow-cooked flavor in just 30 minutes by cooking everything in one pot.
Chicken Ragu with Fennel
A traditional ingredient in any Italian pasta dish, fennel adds a savory bite of licorice to this dish.
Break it Down
In a large, deep skillet, heat the EVOO over medium-high. Stir in the fennel seed.
Step 2
Add the chopped fennel, celery, onion and garlic; season with salt and pepper.
Step 3
Stir the cooking water into the ragu.
Step 4
Garnish with the chopped fennel fronds and celery leaves.
Quick Bean & Porcini Ragu
Beans aren't just for chili! Italian cannellini beans add a nice meaty texture to this vegetarian-friendly dish.
Eggplant-Parm Grilled Cheese
What could be better than this favored dinner staple inside your favorite comfort-food sandwich?
Break it Down
Peel the skin off two opposite sides of the eggplant, then slice eggplant into 1/4-inch-thick planks.
Step 2
Pat the eggplant dry; brush with the rosemary-red pepper EVOO. Broil on baking sheet until tender, 2 minutes per side.
Step 3
Build sandwiches, layering bread (buttered side down), a mozzarella slice, grilled eggplant (folded in half), tomato, reserved crispy garlic, basil, another mozzarella slice and another bread slice (buttered side up).
Step 4
Grill, turning once, until the bread is golden and cheese melts, about 5 minutes.
Flatiron Steak Soba
Flatirons are a tasty beef cut from the shoulder, or chuck. And good news: They're super affordable! undefined
Sausage, Zucchini & Potato Stoup
Stoup is thicker than soup and thinner than stew -- not to mention hearty and delicious!
