Rachael Ray: Rachel Bilson Gives Fashion Advice

October 12th, 2011 - 10:32 pm ICT by Angela Kaye Mason  

Oct 12 (THAINDIAN NEWS) Today’s ‘Rachael Ray Show’ was a special treat which they do from time to time. “We’re going to bring to life some of our favorite magazine columns!” Rachael exclaimed. Liz Vaccariello - Editor in Chief of ‘Every Day With Rachael’ magazine came in to show us five budget lunches. All five of them were under fifteen dollars apiece. Her ‘Spaghetti Salad With Herby Breadcumbs’ recipe will be found at the end of this article.

Rachel Bilson is from CW’s new show ‘Hart of Dixie’, and is also a fashion editor for ‘InStyle’ magazine. She shared the theme of her show in which she plays a doctor who has moved south to a small town in Alabama, where she has a hard time fitting in.

She answered Rachael’s “Big Three” questions with no hesitations. Rachael asked her who is the celebrity she gets mistaken for the most…she said she doesn’t so much get mistaken for a celebrity…she gets mistaken for a 15 year old girl. As far as any moment in her life that she could do over, she answered her fifth grade talent show…she didn’t make it. She explained that she was singing, “I should never do that.” The most groce thing she has ever done, “I snot when I talk,” she laughed. Rachael tried to laugh it off, and called it “charming.”

Rachael Ray used Rachel Bilson’s column from ‘InStyle’ (Ask Rachel) to bring some of the fashions to life. The audience asked Bilson questions, such as which boots will fit with the more petite people. Bilson recommends the tiny “shoe boots” which do not pass the ankle, and are actually shoes. Anywhere between the ankle and mid-calf is okay, but she advises not going any higher if you are petite. Bilson also gave advice on how to wear scarves and even ways to use dishes outside of the kitchen (to place jewelry in on a dresser, for example).

Spaghetti Salad With Herby Breadcumbs

Ingredients
Sandwich bread (we used soft wheat) $1.99/loaf
Mayo
Salt and pepper
EVOO - Extra Virgin Olive Oil
Pasta (we used spaghetti)
Dried herbs
Peanut butter
Jam
Cheese (we used part-skim mozzarella)
Honey
Mustard (we used Dijon-style)
Eggs
Milk
Flour
1 pound skinless, boneless chicken breast
1 apple
Sandwich bread (we used soft wheat)
1 carrot
1 banana
1 cucumber
Cherry tomatoes
Yogurt (2 single-serving containers with granola)
Sunflower seeds
Preparation
1.Boil 8 ounces dried spaghetti in pot of boiling water according to package instructions (or until al dente, about 9 minutes).
2.Drain and rinse in a colander under cool running water. Transfer 1 1/2 cups of the noodles to a medium bowl; cover and refrigerate remaining noodles (for Noodle Mini Quiches).
3.Add a handful of halved cherry tomatoes (about 14 or 2/3 cup) and about 2/3 cup cubes low-moisture mozzarella cheese to the bowl with the pasta. Add 2 tablespoons olive oil vinaigrette or purchased Italian dressing, season with salt and pepper, and toss to blend.
4.Pack into serving container. Put 1/8 cup breadcrumb topping in a separate container (so they don’t get soggy before lunch).

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