Mitchell's Spicy Bacon-Ranch Cheese Fries

A hearty thanks to Mitchell Sibley '17 for this recipe!

"For what it lacks in health, it makes up for in flavor! In order for this recipe to work, the salad bar must have bacon bits and shredded mozzarella cheese. This is the perfect 'any-tizer' and the recipe is flexible enough that the listed amounts can vary to any personal preference."

Spicy Bacon-Ranch Cheese Fries 
1 plate of Fries (As many as you want; steak fries or waffle fries preferred)
1 Scoop of Mozzarella cheese
1-3 Jalapenos, sliced
1/2 scoop bacon bits
Ranch dressing

Get a plate of fries; steak fires are the best but any will do (sweet potato not recommended). Add jalapenos and bacon bits to fries. Cover in Mozzarella cheese and microwave for 20-40 seconds. Grab a small plate and put some ranch dressing on it for dipping.

Vishesh's Grilled Cheese Breadsticks and Marinara

One of my favorite combinations of all time is the Italian triad of flour, cheese, and tomatoes: pizza crust covered in tomato sauce and mozzarella, pasta topped with marinara and parmesan, tomato soup garnished with asiago and breadcrumbs. It's just perfection! With just a little effort, the beloved grilled cheese sandwich can be tweaked to make a fun finger-food appetizer.

Grilled Cheese Breadsticks and Marinara
1 grilled cheese sandwich
1/4 cup marinara sauce
1 tsp paprika
1 tsp ground oregano and basil
salt and pepper to taste

 In a bowl, reduce the sauce in the microwave for 60 seconds. Add the spices and stir well. Cut the sandwich into 4-5 strips, de-crusting if desired. Dip and enjoy!

Vishesh's Peanut Sauce

Chinese peanut sauce typically uses ginger and sesame oil to kick it up, while Thai satay depends on coconut milk and Thai curry paste. This sauce is not traditional and does not use any of those ingredients, though it would certainly be improved if and when the Ratty has them. Nevertheless, sweet and spicy peanut flavor is always tasty over rice and noodles or as a dip for vegetables and rolls.

Vishesh's Peanut Sauce

4 tbsp creamy peanut butter

2 tbsp soy sauce

1 tbsp honey

1/2 tsp white or apple cider vinegar

1/2 tsp olive oil

1/2 tsp red pepper flakes

sugar, salt, and cayenne

water

Combine all the measured ingredients in a bowl and microwave for 15 seconds. Mix in sugar, salt, and cayenne to taste, and add water to reach the desired consistency, stirring until smooth.

Vishesh's Microwave Croutons with Wilted Spinach

Whether you're eating fresh salads or pouring warm soup for snowy winter days, croutons are a great way to add some texture and tie a dish together. The Ratty often lacks these crunchy ingredients, but fortunately it does supply everything you need to make your own! Plus, you can spice it up with custom seasoned croutons, featured here with some deep green spinach. Sourdough and french baguettes work the best, but each bread has its own special flavor.

Vishesh's Microwave Croutons with Wilted Spinach 
bread
olive oil
oregano flakes
garlic powder
salt
pepper
spinach

In a small plate, cut a slice of bread into 1/2-inch cubes, and mix with the olive oil and seasoning to lightly coat the bread. Microwave for 1-2 min until they start getting crunchy, stirring occasionally. Meanwhile, pull any long and tough stems off the spinach, and chop the leaves roughly. Mix the spinach with the croutons, and microwave another 30 seconds to wilt. Enjoy!

Vishesh's Berry Tostadas

Tostada means "toasted" in Spanish. Usually, the "toasted" is referring to the golden fried tortilla upon which toppings, usually of the savory variety, are piled. Owing to the delightful cornucopia of seasonal ingredients at the Ratty and the boundless creativity of Brown students, tostadas at the Ratty need not be restricted by their usual meat and salt-laden accompaniments.

Special thanks to Vishesh Jain for emailing us with this elegant recipe for berry tostadas! According to Vishesh, these crunchy chips can be topped with "all kinds of yogurts and berries" - truly a recipe that is only limited by one's imagination (and the whims of the Ratty).

Vishesh's Berry Tostadas
strawberries, sliced
raspberries
blueberries
tostada chips
whipped cream
honey
mint leaves, shredded

Spread tostada chips in a circular monolayer on plate. Put dollops of whipped cream on top, then top with berries. Garnish with mint and a drizzle of honey.

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.

Josh's Cheesy Fries with Sausage

A shout out to our friend Josh for providing the genius behind this finger-lickin' savory dish. Somewhat reminiscent of the Canadian favorite they call poutine, Josh's creation hits the spot with its comforting combination of protein, potatoes, and gooey melted cheese.

Josh's Cheesy Fries with Sausage

thick-cut fries

1 sausage, or hot dog, sliced

1 slice provolone cheese

Place sausage and fries in a bowl and top with provolone cheese. Nuke in the microwave for about 1 minute or until cheese is melted. Sprinkle with pepper, if desired, and enjoy.

Lydia's Gourmet Hummus Dip

Thanks to Lydia Joukowsky for sending us this delicious recipe! I couldn't get pretzels or pita but if you're a fan of cucumbers then you'll love the combo of crunchy fresh veggie-ness with nutty creamy hummus-ness in this awesome appetizer. Super easy to put together, and that tablespoon of olive oil really does wonders to kick it up a notch.

Lydia's Gourmet Hummus Dip

1 cup(ish) of hummus

1 tablespoon of olive oil

1. Put hummus on to plate and flatten into a 1 inch puck using back of fork.

2. Stick the fork into the center of the puck and spin to cut a hole in the puck.

3. Pour olive oil into the hole; overflow of oil is good. For dippers: pretzels, carrots, pita, or any kind of bread is delicious!! Enjoy!

Cracker Appetizer

Sometimes it's fun to play with your food. Does anyone eat appetizers in the Ratty? No? Oh c'mon, why else would the Ratty so thoughtfully provide us with ham, crackers, sliced cucumbers, farm fresh apples, three kinds of peanut butter, and grape tomatoes in festive colors?

Cracker Appetizer

2 wheat crackers

peanut butter

apple

cucumber

ham

grape tomatoes, halved

1. Cut out a wedge of apple and spread peanut butter on a cracker. Top the peanut butter cracker with the apple.

2. Cut a cucumber into a flower shape and put it on top of a cracker with ham.

3. Garnish the plate with grape tomato halves.

Vegetarian Egg Rolls with Josh's Sauce

Did you know that November is Asian/Asian American History Month? Celebrate with Asian food at the Ratty!

In case you haven't heard, the AAHM special dinner will be held next Thursday (11/11) from 4:00 - 7:30 at the Ratty. The menu will feature dishes from East, Southeast, and South Asian Cuisine, including Mango Lassi and Green Tea Ice Cream for dessert - don't miss it! http://www.facebook.com/event.php?eid=158222947546179

Credit goes to our dear friend Josh for inventing this sauce - the secret ingredient? Ketchup! Although the version I tried at lunch today didn't have honey in it, Josh recommends adding a little bit of sweetness to balance out the tangy/salty flavor of the sauce - try it with honey and you likely will not be disappointed.

Vegetarian Egg Rolls with Josh's Sauce

vegetarian egg roll(s)

steamed broccoli (optional)

Josh's sauce:

2 Tbsp ketchup

1.5 Tbsp soy sauce

1 Tbsp peanut butter

1 Tbsp olive oil

1 tsp worcestershire sauce

1 tsp sesame oil

1 tsp honey (optional)

Mix the sauce ingredients together until smooth. Slice egg roll in half and serve with sauce and broccoli on the side.

Cucumber Hummus Bite

Cucumber and hummus are just made for each other. Aren't they adorable? And the baby broccoli floret, c'mon, you have to admit he is cute - not to mention delicious!

Is it weird to anthropomorphize food and talk about eating it in the same sentence?

Cucumber Hummus Bite

1 sliced cucumber

1 dab of hummus

1 sliced mushroom with feta (microwaved)

1 cute broccoli floret (make sure it's cute - if not, the results will be rather disappointing)

1. Spread cucumber with hummus.

2. Gently embed a mushroom slice and broccoli into the hummus.

3. Bite, chew and swallow.

Rainbow Pinwheel Sandwiches

Great as an appetizer or lunch, and embarrassingly easy to make. Feel free to mix and match wrap flavors, cheeses, meats, and veggies; you really can't go wrong with any combo.

Rainbow Pinwheel Sandwiches

1 tortilla sheet

sour cream (optional)

cheddar, swiss, or american cheese

sliced turkey or ham

mixed greens or lettuce

bacon (optional)

1. Spread sour cream on tortilla, if using.

2. Layer on: cheese, sliced meat, greens.

3. Roll up sandwiches -- not too tightly or too loosely. Stick 5 toothpicks in the roll, spaced evenly apart. Cut out the ends and cut the roll into five sandwiches.

Almost Seven Layer Dip

...Because it's six layers, unless you count the plate. Just layer it in the mug, invert, remove the mug, and viola! A happy little cylinder of food. But in the recent sweltering atmosphere of the Ratty, if you don't attack the dip immediately it will collapse into an amorphous blob. Still delicious, nonetheless.

Almost Seven Layer Dip

diced tomatoes

guacamole

pinto beans

scallions

shredded cheese

sour cream

1. Layer the tomatoes, guacamole, pinto beans, scallions, cheese, and sour cream in a mug, in that order. It helps to alternate layers of "mortar" with...uh...bricks?

2. Invert mug onto a plate.

3. Remove mug carefully.

4. Serve with crackers or chips or toasted pita bread or cucumbers.

Bruschetta Bar

We eat the little toasts by themselves, and put the toppings on our salad...but how often do Brown students make legit bruschetta? After working in the kitchen one day watching the chef cut the baguettes that make the mini toasts, I was inspired to do these little toasts justice and make some bruschetta. The verdict? Fun and delicious, but next time I would toast the bread slices a bit to give them some crunch to balance the cool toppings.

Bruschetta Bar

slices of toast

toppings from bruschetta bar

toppings from salad bar

1. Top the toast with the "mushy" and spreadable stuff.

2. Add a fresh salad leaf, cheese, garbanzo bean, cucumber...whatever strikes your fancy.

Spiced Toast

A toasty accompaniment to salad or soup.

Spiced Toast

2 pieces of multi-grain bread

2 Tbsp olive oil

pinch of the following:

black pepper

garlic powder

onion powder

red pepper flakes

ground oregano

salt

1 Tbsp chopped scallions

1. Mix oil with spices in a small bowl. Spread on both sides of bread.

2. Grill in panini press for 2-3 minutes, garnish with fresh scallions, and enjoy while it is toasty.

Basil Hummus with Cucumbers

Hummus and cucumbers go together like...toothbrush and toothpaste. Maybe that's not the best analogy. But it brings us to a more important point! Try this recipe, and we are confident you'll come up with something better.

Basil Hummus with Cucumbers

1 bowl of hummus

2 Tbsp basil infused olive oil (love this stuff!)

1 Tbsp chopped cucumbers

1 Tbsp white beans

2 tsp chopped red onion

sliced cucumbers

salad greens for garnish

dash of black pepper

1. Top the hummus with the oil. Take a moment to admire how it seeps artistically into the organic grooves of the lovely hummus.

2. Garnish with chopped cucumbers, white beans, red onion, and salad greens. Add some black pepper.

3. Spread on cucumber slices or crackers and enjoy!

Salmon and Creamy Spinach Crostini

You know life is good when the Ratty serves salmon. If the stars align and you simultaneously spot spinach-stuffed-something in Roots and Shoots, try this (illegally) delicious crostini!

Salmon and Creamy Spinach Crostini

1 slice crusty bread

2 Tbsp creamy spinach

2 flakes of salmon

a garnish of tomato and green

1. Spread creamy spinach on bread (toasted would be extra delicious), top with salmon and garnish.

Hummus Pita Triangles

On a slow day at East Side Pocket*

East Side Pocket CEO: Our line usually extends all the way up Thayer, man. What's going on?

Worker: It's been slow since Monday, boss.

CEO: Oh yeah?

Worker: Must be Greek Week at the Ratty.

CEO: Ah.

brief pause

Worker: I heard their hummus is real good.

CEO: ...

*this is a purely fictional scenario

Hummus Pita Triangles

whole wheat pita "triangle" slices (Tastes of the World)

lettuce leaves

tomato slices

hummus

bulgur wheat parsley salad (Tastes of the World)

Sour Cream Mustard Relish Honey Sauce

2 Tbsp sour cream

1 Tbsp relish

1 tsp honey

1 tsp mustard

(ratio of ingredients in order listed is about 4:2:1:1)

1. Spread one side of pita triangle with hummus and Sour Cream Mustard Relish Honey Sauce.

2. Layer on tomato slice, lettuce, and bulgur wheat parsley salad.

3. Fold over and enjoy.

Peanut Butter Apple Toast

An intriguing combination of hot and toasty with tart and crispy; creamy and nutty with savory and smooth.

Peanut Butter Apple Toast

1 slice multi grain bread

1 Tbsp sunflower seeds

1 Tbsp all natural peanut butter

1 slice apple

1/4 slice cheddar cheese

1. Grill the bread on a panini press until golden brown marks appear.

2. Spread with peanut butter, top with rest of ingredients.

Toast with Sesame Dip

A delicious appetizer.

Toast with Sesame Dip

1 Tbsp toasted sesame oil

2 Tbsp low sodium soy sauce

1 Tbsp scallions

1 tsp red pepper flakes

1 tsp rice wine vinegar

1 slice Seven Stars multigrain bread

1. Mix together all of the ingredients except for the bread.

2. Toast the bread on the panini press.

3. Dip the bread in the sauce and savor. (Note - this is important! Do not - I repeat - do not devour. That would be the incorrect technique here - you will offend the scallions.)