Friday, October 19, 2012

Yanqiang's Spinach Bolognese Rice

We are strong believers in the idea that presentation can make or break your eating experience. Some restaurants serve below-Ratty-quality food, in both nutritional value and taste, and trick you into eating it because they precariously balance the over-salted saw-dust-esque chicken breast on greasy tasteless grits and oil-laden potatoes and garnish it with a prim sprig of parsley - meanwhile robbing your wallet of 30 precious Washingtons.

This delicious dish created by Yanqiang Tan balances the rich savory flavors of bolognese with delicately cooked fresh spinach and fragrant jasmine rice. All it costs is the swipe of an ID. (...well, sorta) Bon appetit!

Yanqiang's Spinach Bolognese Rice
1 large plate of raw baby spinach
1 pinch salt
1 dash pepper
1 drizzle olive oil
1 cup jasmine rice
1/2 cup bolognese sauce
1 sprinkle fresh chives

Make the spinach: Place spinach on a plate, sprinkle lightly with salt and pepper, and cover with another plate. Microwave 1 minute or until just cooked through. Drizzle with olive oil. 

Put it all together: Neatly plate the rice, spinach, and bolognese sauce on a clean plate. Garnish bolognese sauce with fresh chopped chives. To enjoy, mix everything together. 

Sam's Chicken Finger Friday Chicken and Waffles

Happy Chicken Finger Friday, everyone! We received this recipe from Sam Heft-Luthy. Yes, it's V-dub not Ratty Gourmet, and you should give it a try! In Sam's own words, it's a "simple yet elegant twist on a Southern staple." We couldn't have said it better ourselves.
Sam's Chicken Finger Friday Chicken and Waffles
4-5 V-Dub chicken fingers
1 V-Dub waffle
1-2 Tbsp Tobasco sauce
liberal drizzle of pancake syrup

This is pretty self-explanatory, but put the chicken strips on the waffle, then drizzle the tobasco and syrup over them. Add a cup of coffee and a copy of the New York Times for a Sunday brunch experience on a Friday afternoon.

Saturday, October 6, 2012

Kiwi's Breakfast Pumpkin Pie

With the leaves changing color and autumn in the air, we are delighted to welcome the new season with this breakfast pumpkin pie created by Kiwi Lee. Special thanks to Kiwi for her lovely photos - the blurry Times in the background is undoubtedly a subtle yet deliberate prod to vote in the upcoming election. While you mull over who to pick to lead our country, the vitamin A in your pumpkin and cranberries will sharpen your vision for choosing the better candidate...
Kiwi's Breakfast Pumpkin Pie 
2/3 coffee cup pumpkin (from the morning steel-cut oatmeal bar)
dash of cinnamon and nutmeg
1 Tbsp pumpkin seeds, craisins, and/or granola - your pick!
1/3 coffee cup soymilk, milk, or French Vanilla creamer
brown sugar, sugar or splenda (optional, to taste)
1 pinch salt

In a coffee cup, preferably the new tall kind from the Ratty:
Fill up about 2/3 with the pumpkin available in the morning steel-cut oatmeal bar. Sprinkle a dash or two of cinnamon and nutmeg (Tip from Kiwi: I like a 2:1 ratio. Also, be careful not to add too much--cinnamon/nutmeg can get bitter and overwhelming.).

Add a spoonful of pumpkin seeds, craisins, and/or granola for a bit of texture and crunch. Fill cup the rest of the way with either Original or Vanilla soymilk. (Vanilla's much sweeter than the Original but it adds flavor, too! You could always use regular milk as well.) This makes the mash smoother and creamier, but make sure to leave a little room so you can mix at the end. Sweeten to taste with brown sugar (preferred), sugar, Splenda, etc. (I usually add two packets of Splenda with original soymilk and that turns out just right for me.)

PRO TIP: Add a dash of salt, but not too much! It really enhances all of the other flavors. Mix together. Enjoy chilled or pop it in the microwave to have it warm. For added crunch, garnish with a mix of brown sugar and granola.