30 - Minute Meals 2 Review

Let's get something out of the way up front.  Rudi Xeno has a thing for Rachael Ray.  Yes it's true.  I fell for this woman watching my very first episode of 30 Minute Meals.  So, Veronica, John, I'm sorry but you'll just have to deal with it.

Besides having a decent collection of her shows burned onto DVD, I of course own most of her cookbooks.  If her show is on (when isn't it?), my Tivo records it.

The Beauty of 30 - Minute Meals

The beauty of this series of cookbooks is that Rachael shows us how to prepare a complete and interesting meal in about 30 minutes.  Not just an entree, but usually a starter, entree, a side and sometimes even a dessert.

I say "about 30 minutes" because most of us don't organize our kitchens quite so well as Rachael does.  But from my experience, if you read through her meal plan a couple of times (they're pretty brief and to the point), there's nothing here you or I can't do in 30 - 45 minutes.

But Rudi...

Now there will be some reading this who will take some perverse pride at this time to say something like, "Yeah, but Rudi, I can't cook!"

This could indeed prove to be a problem.... if it were true.  So to you I say, "Nonsense!  Stop your whining.  If you can read you can cook!"  Hmmm, I feel so much better having said that.  Let's proceed.

30 - Minute Meals 2

Of all her books this is the one that I've used most often  In it Rachael give us roughly 100 meal menus organized into the following sections.

• Make Your Own Take-Out
• Monday thru Friday Dinner Specials
• Family-style Suppers
• Double Duty Dinners
• Passport Meals
• Big Nights:  Very Special Dinners
• Healthy Hunger Busters

This organization is helpful but don't let it limit you.  I take good recipes anywhere I find them.  For those of us who are particularly attention challenged, way up front she gives us her Top - 5 Recipe Lists for the following.

• Rachael's Favorites
• Meat-free Meals
• Yes, The Kids Will Eat It

Are you going to like all 100 meals?  Of course not, I don't.  But even if you like merely a third of them, you'll have an easy to prepare meal for every night of the month with a couple to spare.  I don't know about you, but when I was growing up, my mother had a relative handful of meals that she served us week after week, month after month, etc.  Sound familiar?

What I Like

First, all the ingredients are printed in green.  They stand out.  You'll know what you need before you start.

Almost all of the ingredients she uses are easy to find.  For the few that might be a little bit unfamiliar, Rachael tells you where you'll find them.

Her preparation instructions while somewhat unconventional, assures you that if followed your entire meal will come together and be ready to be served in about 30 minutes (give or take a few).  I mean there's no sense in having your Trout  Amandine cooked, sitting in a plate if you haven't started steaming the Asparagus or Potatoes, right?  Been there, done that, not good!

What could be improved

I'm a very visual guy.  I like pictures.  I like presentation.  Alas, Rachael gives us only a very few.  Funny, because I find with only a rare exception, the first 30-minute meal I prepare from each book is one that appears in a picture.  More photo would be a big improvement.

A Few of My Favorites

Spinach and Mushroom Lasagna Roll-ups with Gorgonzola Cream Sauce, served with Tabouleh-Stuffed Tomatoes and warm White Beans with Thyme.

Lamb Chops with Mint and Mustard Dipping Sauce, served with spaghetti with zucchini & garlic.

Everyday Cioppino (Fish Stew),served with Mixed Green & Fennel Salad.

Tenderloin Steaks with Gorgonzola,served with Roast Potatoes with Rosemary and Green Beans and Portobello Mushroom saute.

I don't know about you, but this was never the dinner fare at the Xeno household when I was growing up.  It is now.

My Viewpoint

Is Rachael Ray a world-class chef?  No, but then Rachael would be the first one to tell you that.  What Rachael is, is a very good cook who can show you how to be a good cook with a minimum of effort.

She's a very good cook who knows how to maximize efficiency producing tasty creative meals in a minimum of time.  Isn't that what most of us are striving for in the kitchen? 

Try it out.  Yummo!

 Regards,

Rudi