I saw Rachael Ray at a Hudson Union Society event at the Cornell Club last night. She seems like a nice person, bubbly and drinking red wine throughout her interview with Joe Pascal. She has this new book out, Week in a Day – Five Dishes, One Day.
I would say though that she doesn’t look quite so… svelte as she does on the cover. 
My concern with Rachael’s food is that many of her recipes are very high in calories and fat — one stick of butter or one cup of feta cheese in a recipe for a dish to serve four people! That’s just way too much. This is on the road to the Paula Deen lifestyle.
Rachel’s idea with the book is to use one day to make five meals for the week. That is certainly one way to tackle making your meals. I, however, look forward to the unwind time of making a meal at night.
I wasn’t always like that though. Truth be told, when my kids were young, I was fortunate enough to have full time, live-in help in NJ and our wonderful Jennifer had dinner made on the stove, waiting for us every night when we came home from work. So when Zach went off to college and we moved back into the city, cooking dinner every single night was new to me and a harsh reality at first. But once you get the hang of it, it’s good! In fact, if we have to go out too many nights in a row with business functions, I miss cooking. As I said, it’s a time to unwind, have a sip of wine and create something delicious with beautiful vegetables and herbs. I like to imagine what I want to eat and then see if I can achieve the flavor profile I’m looking for. It’s a design game with food!
Rachel’s idea is to encourage more people to feel empowered to cook a meal at home. That is my goal too — but not with unhealthy ingredients and portions. Because then you will not feel good, look good or have the pure energy to truly LOVE and enjoy life — because that is what it’s all about! Your body is an incredibly strong yet delicately balanced machine and you need to feed it with respect.
At this event, after the interview, the floor was opened to questions from the audience and the first question was about her use of fat and rich ingredients in her recipes. She responded that she eats pasta and macaroni and cheese and LOVES cheese and all those things. That’s ok of course — and it’s important to enjoy yourself — but all things in moderation.
I will never forget when my youngest son, Zach (who gave me the inspiration to write this blog and share my recipes) was eating a pasta dish one of our friends so nicely made for us when we moved. It was ziti with loads and loads of mozzarella and parmigiano cheese, butter, sausage, tomatoes, etc. He loved it! He was eating it slowly and said, “This is soooo good. You would never make something like this.”
And he was so right.
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Oh so right! Portions are important as are the amounts and types of ingredients used. Rachel’s style of cooking never appealed to me. Even way back, when she was doing 30 minute meals – I never understood how it was done in thirty minutes and the few recipes I tried, didn’t taste very good. Really good food is healthy for you. It is important to make healthy food taste good and it is easy to do that with a little planning.
Your son is fortunate you created healthy meals for him. When he is 50 he will appreciate it.
Jovina Coughlin recently posted…Pork Italian Style
I never understood the 30 minute meal either – unless you have a sous chef in the closet. If I focus, I can do a good 40 minute meal – but not 30.
LOVE your latest post – I’m going to try the Roman style!!! Thank you!
I was never a fan of Rachel Ray, not sure why really. It sounds like she subscribes to the Paula Deen method of cooking. Too bad really because she is well liked and looked up to by many and could be an example. Everything in moderation, that’s exactly right. Nothing wrong with some butter and cream in modest amounts. Your son was and is very lucky to have such a great Mom.
apuginthekitchen recently posted…Concord Grape Refrigerator Jam
Oh Suzanne – you’re sweet! You’re right, a lot of people do look up to her – same with Paula – and I just wish they were espousing a healthier menu.
Funny to read this post because I made my very first ever adaptation of one of Rachael Ray’s recipes the other day. I made her lamb meatballs but I made a few changes. 🙂
These had a little olive oil – I refuse to write EVOO – makes me gag. LOL
Maureen | Orgasmic Chef recently posted…Lime and Cumin Chicken with Mango Salsa
LOL – you are too funny!
EVOO to you!
Not only is Rachel’s food putting on some love handles she doesn’t want, as “food leader” in her household, she’s also doing harm to her husband (I don’t think she has kids). I like Mary’s approach to food, as love means protecting those we love from the “this is so-o-o good” phenomenon when it’s only good for our taste buds but is horrible for our health.
By the way, I tried her hearts of palm salad, and it was excellent. I like serving from a salad bowl so that my husband can take whatever he wants and me the same, so I drizzled a bit of the dressing on the greens and tossed them, then separately tossed the tomatoes and palm slices, then sprinkled the almonds over the separately dressed greens and “good stuff” on top.
Exactly!! She doesn’t have kids. I think her husband may have one from a previous marriage.
So very glad you enjoyed the hearts of palm salad! Yours sounds beautiful!!
Sounds like a fun event! In general, I tend to agree that Rachel’s recipes in are higher than they need to be in calories and fat. That said, I get great ideas from her recipes, and find they can often be easily modified by adding extra veggies and using a little less oil/butter/cheese. As a nutritionist, I love when I get to work with a client who cooks because we can nerd out on making healthy food that tastes great.
Jess recently posted…What I Ate Wednesday #135: Toronto to New York
So glad to hear you’re paying the good health factor forward!!
Love her cookery shows.. Do not miss a single episode.
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Great!
It sounds like a good event, but I agree that moderation is important. One big key I think is cooking at home and figuring out what works best for your family and yourself – how to make dishes healthy but yet satisfying.
Exactly!! That is totally my sentiment.
I have really mixed feelings about madame Ray. I’m totally on board with the philosophy of people empowerment for at home cooking, but indeed there are so many ways to keep the flavor without the heart attack!
But that’s what we’re here for, right? : D
Francesca, you are so right!! 🙂
As years go by, I start watching out very carefully what I eat. Also, I try to pass this attitude to my son too who, unfortunately, now is in the “love eating out” phase and snobs home made food. Of course all this fat makes food taste better, that is beyond any doubt, but also creates health issues that will make you suffer in the future. As far as the feta is concerned, indeed is a fatty cheese but it has a big concentration in calcium very important for us women so I always try to eat a small piece with my lunch!
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But the key in your comment is “small piece”. Everything in moderation. 🙂