Cajun Chicken Broccoli Pasta

Mmmm the creamy goodness of Cajun Chicken Pasta. We love how the fusilli catches all the luscious spicy sauce in its gorgeous corkscrew curls. We thought, what else has little nooks and crannies for sopping up sauce? It's green and starts with a b and ends with a roccoli. To extend the sauce a little further, you can spice up your pasta with  fresh chopped tomatoes from the salad bar and a dash of black pepper. 

Cajun Chicken Broccoli Pasta

1 dish of Cajun Chicken Pasta

fresh chopped tomatoes

broccoli

basil infused olive oil

paprika

garlic powder

salt

pepper

Steam the broccoli by placing them in a single layer on a dish and drizzling on some basil infused olive oil, paprika, garlic powder, and a sprinkling of salt. Cover with an inverted plate and microwave 100-120 seconds, until broccoli is just cooked through. Top the pasta with tomatoes and microwave 30 seconds to warm everything through. Toss the broccoli over the pasta and sprinkle everything with salt and pepper to taste. 

Cheesy Broccoli with Rhode Island Chicken Salad

What does that look like to you? A cyclops? Ah, great minds think alike. Yes, it is the Cyclops Salad. Odysseus would be proud.

Cheesy Broccoli with Rhode Island Chicken Salad

1 plate of raw broccoli from the salad bar

1/2 cup sliced mushrooms

1/2 cup shredded cheese from burrito bar

1/4 cup Rhode Island Chicken Salad (the one with grapes and apples!)

1 cyclops pupil (tomato slice for Greek mythology non-fans)

1. Put broccoli and mushrooms on a plate, and cover with another plate. Steam on high power in the microwave for 80-90 seconds, until broccoli is just barely cooked through (you don't want mushy broccoli, do you?).

2. Top with shredded cheese, and microwave, uncovered, for 30 seconds to just melt the cheese.

3. Put a dollop of chicken salad on top, and garnish with a beautiful slice of tomato. Admire the cyclopsness of the dish before you, and take a moment to be thankful for both of your eyes.

Asian/Asian American Heritage Series 2011 Stir Fry Night

A huge thanks to the Brown University Dining Services staff for making AAHS Stir Fry Night possible! Stir fries were inspired by East, Southeast, and South Asian cuisine and included Beef and Broccoli Szechuan, Pineapple Fried Rice, and Vegan Chana Masala along with condiments of lime, chili sauce, soy sauce, hoisin sauce, garlic, and ginger.



We owe a lot to the talented chefs who cooked batch after batch of aromatic stir fries this evening.

If you have comments or ideas for future AAHS events, please email brown.aahm@gmail.com.

Cilantro Grilled Chicken with Apple Butter Mushrooms

What's the difference between regular ol' grilled chicken and Gourmet Grilled Chicken? The secret is in the Mushroom Sauce. There might be a few secrets in the grilling too, but for those of us who aren't in charge of the grilling, we can still make a hot buttery sauce to dress up our bird.

With some white space on the plate and a healthy dose of imagination, you might just trick yourself into thinking you're dining at l'refectorie Sharpe.

Cilantro Grilled Chicken with Apple Butter Mushrooms
1 large piece of roasted sweet potato
broccoli rabe
1 Cilantro Grilled Chicken breast
Apple Butter Mushrooms (see recipe below)

Scrape out the flesh of the sweet potato and mash with a fork. Discard the skin. Place mashed sweet potato on plate, then top with broccoli rabe and grilled chicken. Finish with a spoonful or two of Apple Butter Mushrooms.

Apple Butter Mushrooms
1/4 cup apple juice
2 butter packets (1 Tbps)
5-6 mushroom slices
pinch salt

Put all ingredients in a bowl and microwave for 1 minute or until butter melts and mushrooms are cooked.

Three Course Meal

The sun is shining, the birds are chirping, school is once more in full swing. Is there anything better than being welcomed back into the warm innards of our faithful friend, the Ratty, and sitting down to a three course meal a la soft serve machine and microwave? Before you answer, please wipe that drool from your chin.

Dessert: Honey Balsamic Drizzled Vanilla Soft Serve with Pepitas (inspired and approved by renowned pastry chef Yanqiang Tan)

Main: Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese

Appetizer: Creamy Pepperjack Mushrooms (by guest chef Yanqiang Tan)

Wrong order, you say? You got a problem with dessert first? I'm sorry we can't be friends anymore...But I digress. Allow me to analyze the beauty of this meal. Beef, broccoli, mushrooms, and cheese are just meant for each other. They are like good friends you shouldn't separate. The hearty richness of the beef and creamy, milky, salty cheese create the perfect umami base for refreshing broccoli and savory earthy mushrooms. And the assertive flavors of balsamic and honey are smoothed out by bright notes of vanilla and the warm crunch of pepitas. Bon appetit!

Creamy Pepperjack Mushrooms

1/2 cup mushrooms

1 1/2 slices pepperjack cheese

1. Place mushrooms in a bowl. Top with cheese.

2. Microwave on high for 60 seconds until cheese is melted and bubbly and mushrooms are cooked through.

Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese

1 plate of broccoli and spinach

1/4 cup kidney beans

1/4 cup mushrooms

1/4 cup shredded cheese

1/2 cup braised beef

1. Place a plate upside down over a plate piled high with broccoli and spinach. Microwave for 2 minutes, or until veggies are just cooked through.

2. Add mushrooms, kidney beans, and cheese. Microwave for 50 seconds just to melt the cheese.

3. Spoon beef on top.

Honey Balsamic Drizzled Vanilla Soft Serve with Pepitas

1 small bowl of ice

2.1784 second swirl of vanilla soft serve

drizzle of honey

dash of balsamic vinegar

a few shakes of pepitas

1. Dispense vanilla soft serve on a bowl filled with ice.

2. Carefully dodge people holding trays as you speed-walk to the salad bar dressings. Working quickly so ice cream doesn't melt, drizzle honey over soft serve and add a splash of balsamic vinegar.

3. Shake some pepitas over ice cream.

Broccoli Rabe with Three Pastas

If you can't make it to Federal Hill because of that paper that needs to get done by tonight, have no fear. Transform the Ratty into your favorite Italian restaurant with a trio of pastas and some garlicky broccoli rabe. Buon Appetito!

Broccoli Rabe with Three Pastas

broccoli rabe

conchiglie with pesto

whole wheat penne with meatless tomato sauce

gnocchi with melted cheese and basil

Arrange on a plate and savor each bite.

Luck of the Irish Veggies and Corned Beef

Fortune shines upon those who eat a rainbow of veggies with their protein!

Luck of the Irish Veggies and Corned Beef

broccoli, microwaved with water and garlic infused olive oil for 2 min

herbed slice carrots

baby tomatoes

sliced corned beef

irish soda bread

Arrange food on plate and enjoy!

Rhode Island Chicken Salad with Broccoli

We love the Ratty's Rhode Island Chicken Salad because it has juicy grapes, crisp fresh apples, plump raisins, large chunks of chicken and creamy mayo. One way to stretch the flavor of chicken salad is to include steamed broccoli florets and sliced mushrooms, and to serve it with crisp lettuce and tomato slices.

Rhode Island Chicken Salad with Broccoli

a small handful of raw broccoli and mushrooms

1 serving of Rhode Island Chicken Salad

1 leaf of fresh lettuce

2 slices tomato

1. Place broccoli and mushrooms in a small bowl, cover with a plate, and steam on high power in the microwave for 1-2 minutes or until veggies are just cooked.

2. Carefully remove the plate and add the steamed veggies to the chicken salad, mixing to distribute evenly.

3. Serve with lettuce and tomato.

Portabello Melt on 7-Stars Wheat Bread

In a rush? This sandwich is quick and delicious, with the refreshing fragrance of whole wheat bread, umami from the mushrooms, warm nuttiness from the cheese and broccoli, and a kick from the pepper.

Portabello Melt on 7-Stars Wheat Bread

1 slice 7-Stars wheat bread

a dab of dijon mustard (if desired)

five slices of portabello mushroom cap

1 slice white cheddar or swiss cheese

salt and pepper

broccoli florets, steamed in microwave

1. Spread bread with mustard, if desired. Add slices of portabello.

2. Fold cheese in half and place on top of everything. Microwave on a small plate for 45 seconds, or until cheese is melted.

3. Sprinkle with salt and pepper, and add broccoli on top.

Harvest Veggie Melt

On below-freezing days nothing hits the spot better than hot steamy veggies and melted cheese. Just look at that ooey cheesy broccoli goodness - it's calling your name.

Harvest Veggie Melt

broccoli

onions

mushrooms

spinach

tomatoes

raisins (optional)

chickpeas

shredded cheese

garden veggie pasta sauce

1. Gather veggies on a plate.

2. Drizzle with garden veggie pasta sauce.

3. Sprinkle cheese on top, cover and microwave for 2 minutes on high. Enjoy on a cold day.

Cheesy Broccoli, Corn, and Carrots

We tried in vain to come up with a less cheesy name. This dish uses almost every color of the rainbow! Which means it's loaded with a variety of nutrients, right? It's just missing red, violet, and blue. Maybe we should've added tomatoes, eggplant, and...uh...blueberries? Or maybe those blue moon marshmallows from Lucky Charms...mmm, marshmallows and veggies.

Cheesy Broccoli, Corn, and Carrots

1 cup broccoli, broken into smaller florets

1 Tbsp basil-infused olive oil

salt and pepper, to taste

1/4 cup corn

1/4 cup shredded carrots

2 Tbsp shredded cheddar cheese

2 Tbsp sour cream

2 Tbsp guacamole

1. Toss broccoli with basil-infused olive oil and sprinkle with salt and pepper.

2. Add corn, carrots, and cheese. Microwave for 2 minutes, or until veggies are just cooked.

3. Add a dollop each of sour cream and guacamole.

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.

Broccoli Mushroom Feta Edamame

Aw, stop it already, we know we're just too good at the whole recipe naming thing. A great combination of flavors, and you can use it to turn into the Cucumber Hummus Bite.

Broccoli Mushroom Feta Edamame

broccoli

mushrooms

edamame

feta

olive oil (optional)

1. Combine everything on a plate. Cover with another plate.

2. Microwave on high for 120 seconds, or until broccoli is bright green and cooked through, mushrooms have softened, and feta has melted.

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.

Broccoli Tuna Melt Salad

This hot/cold salad was inspired by Meeting St's gigantic Broccoli Tuna Melt sandwich. I never manage to eat those sandwiches properly anyway, so this "deconstructed" version of the sandwich lets you mix everything together and eat with a fork, like a salad.

Broccoli Tuna Melt Salad

2-3 lettuce leaves

3 slices tomato

1 scoop tuna salad

5-6 broccoli florets

6-7 mushroom slices

1/4 cup shredded cheese

3 onion rings

1 slice thick honey wheat bread

1. Arrange lettuce and tuna salad on a plate. Cut tomato slices in half and arrange around tuna salad.

2. Microwave broccoli and mushroom on a plate with 1 Tbsp basil infused olive oil and 1 Tbsp water (2 min, cover with another plate, on high).

3. Sprinkle cheese over cooked broccoli and microwave another 30 seconds or until melted.

4. Arrange broccoli/mushroom/cheese mixture over tuna salad.

5. Slice onion rings in half and cube the bread into 6-7 "croutons." Arrange over top and enjoy.

Grilled Chicken Rice Pilaf

Colorful things are fun to eat. Like Lucky Charms. Wanna know why? It's because long long ago, when Geico Neaderthals roamed the earth, the ones whose brains were wired to be attracted to colorful fruits and veggies and rainbow squirrels reaped the nutritional benefits that these foods had, whereas their color-insensitive cousins missed out on the essential vitamins and died before they could reproduce. So, eat colorful things. Just make sure they are naturally colorful - artificial colors don't have nutrients.

Grilled Chicken Rice Pilaf

1 grilled chicken breast, torn into pieces

broccoli florets

yellow corn kernels

brown rice

garlic infused olive oil

black pepper

1. Mix everything together.

2. Cover with a plate and microwave for 1 minute.

3. Sprinkle with black pepper.

Harvest Veggie Pasta

So many pasta dishes you see at restaurants these days are 1% veggies and 99% starch. I'm not sure what the optimal ratio is, but I do like to see more color on my plate once in a while.

This one is 80% veggies, 20% pasta, and 100% delicious.

(...am I starting to sound like Sandra Lee?)

Harvest Veggie Pasta

1 spoonful whole wheat penne (1/2 cup cooked)

4-6 spoonfuls of meatless pasta sauce

2 Tbsp green peas

4-5 broccoli pieces (break up the big pieces)

2 Tbsp kidney beans

1/2 cup savory spinach

4-5 tomato wedges

2-3 pieces sliced roasted red peppers

2-3 mozzarella balls

1. Gather veggies, pasta, and cheese on a plate. Spoon sauce on top, and mix gently together.

2. Put a plate upside down on top and microwave for 2 minutes. Take it out carefully (use napkins if it is hot) and enjoy.

Vegan-ify!

To make vegan, leave out the cheese.

Cheesy Broccoli Mushroom Wrap

Lately we've been obsessed with microwaved broccoli. It's subtly sweet, good for you, and awesomely green - and even better with melted cheese and mushrooms in a wrap.

Cheesy Broccoli Mushroom Wrap

1 spinach tortilla

5 broccoli florets

1/4 cup shredded cheese

1 Tbsp extra virgin olive oil

1/4 cup sliced raw mushrooms

3 lettuce leaves

4 tomato slices

1. Place broccoli, cheese, mushrooms, and oil on a plate. Cover with another plate and microwave until cooked through, about 1 minute.

2. Layer lettuce, tomatoes, and broccoli mixture on tortilla.

3. Fold up the sides, roll up, cut in half on a diagonal and eat.

Cheese Fondue

The Melting Pot may try to sell us expensive fondue, but who needs that when we have our good ol' friend, the Ratty? This microwave fondue recipe could not be easier. And really, it's very delicious! Highly recommended with veggies. Bread chunks would be fabulous too.

Cheese Fondue

1/4 cup shredded cheese

1/4 cup apple juice

2 slices cheddar cheese

1/4 tsp dry mustard powder

a pinch of garlic powder (optional)

Black pepper

Microwaved veggies for dipping

1. Microwave apple juice in a bowl just until it boils (45 seconds to 1 minute).

2. Stir in the cheeses and powders. Microwave on high at 30 second intervals, stirring after each interval just until everything is melted.

3. Add black pepper to taste, and enjoy with microwaved veggies and multigrain bread. (Broccoli, mushrooms, and red bell peppers work well).

Microwaved veggies

broccoli

mushrooms

red bell pepper

onion rings

Microwave in a bowl on high for 1 minute 30 seconds with 2 Tbsp of water.

Feta Veggie Wrap

Cook the veggies in the microwave first and then pair them with a cool tomato and crisp lettuce in a whole wheat wrap for that perfect contrast between the warm and the refreshing.

Feta Veggie Wrap

Assorted veggies from salad bar (spinach, broccoli, zucchini, onions, edamame)

feta cheese

1 Tbsp basil infused olive oil

1 whole wheat tortilla

3 tomato slices

1 lettuce leaf

2 slices swiss cheese (optional)

1. Place salad bar veggies on a plate and drizzle with olive oil and top with feta cheese.

2. Cover with another plate and microwave on high for 1 minute.

3. Meanwhile, layer the tomato, lettuce, and cheese on a tortilla.

4. Add the veggies on top, roll as you wish, and cut in half.

5. Admire the lovely cross section and eat.