Inside Rachael Ray’s Private Office
Rachael Ray is giving her audience a rare glimpse inside her personal office at the studio. She tells the audience this is truly her home away from home and she explains why.
Organizational Tips with Peter Walsh
Peter Walsh is an organizational whiz but does he keep his house as organized as he tells everyone else? Rachael Ray is sending her cameras to his house to see if he lives how he preaches.
After taking a tour of his home, Peter Walsh stops back by the studio where he has four easy organizational tips to keep all your accessories organized. These are excellent tips for anyone who has a closet cluttered with extra clothes or if your jewelry box is overflowing.
Vanessa Lachey Home Movies
Vanessa Lachey loves home movies and she has shot a ton of footage since giving birth. While she normally keeps her home life private, she is allowing Rachael Ray to show her home movies to her audience. You can check out a day in the of the Lachey family while also meeting their little boy, Camden.
Vanessa Lachey Advice for New Mothers
Vanessa Lachey also has some advice for new mothers who want to get back into the shape they were in before giving birth. She is also sharing how P&G’s “Have You Tried This Yet?” program is making parenting easier than it has ever been.
John Gidding Budget Design Tips
For anyone hoping to renovate their home for cheap, this is the show for you. Rachael Ray is calling on her friend and designer, John Gidding, so share some of his best tips for making your home look luxurious.
Rachael Ray Tingly Szechuan Pepper Beef Noodles Recipe
Rachael Ray Tingly Szechuan Pepper Beef Noodles Ingredients:
- 1 pound dried Chinese noodles
- 3 tablespoons vegetable oil
- 1 pound ground beef
- 1 onion, minced
- 1 small red chile pepper, minced
- 4 large cloves garlic, minced
- 1 piece (1 inch) ginger, minced
- 2 teaspoons Szechuan pepper
- 1 teaspoon Chinese five-spice powder
- 1/4 to 1/3 cup tamari (dark soy sauce)
- 2 cups shredded iceberg lettuce
- 1 bunch scallions, thinly sliced on an angle
- Chili oil or sriracha, for serving
- Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
- While the pasta is working, in a large skillet, heat the oil over high heat until smoking. Pat the ground beef dry, then crumble it into the hot oil.
- Add the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
- Add the drained noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil or sriracha.