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.

Lemon Cookies & Cream Ice Cream Sandwich

For those of us who are done with finals, almost done with finals, plowing through those last four pages of that final paper, not leaving until the 21st, in need of dessert, missing the snow, missed the NDR, in need of sleep, tired of the same old vanilla soft serve in a cone - we offer this humble, three-ingredient ice cream sandwich. Happy (almost) holidays

Lemon Cookies & Cream Ice Cream Sandwich
2 lemon cookies
vanilla soft serve ice cream
oreo pieces

Dispense soft serve into a bowl and sandwich between two cookies. Shower liberally with crushed oreo topping.

Fruity Chicken Caesar Salad

With finals approaching, it may be tempting to skip lunch for that review session, but listen to your stomach and brain when they cry out for nourishment. Try whipping up something quick such as this Fruity Chicken Caesar Salad, inspired by the talented chef Yanqiang Tan. Crispy bites of chicken pack the protein and energy while raisins and fresh cherry tomatoes give a vitamin-rich boost. Your brain (and maybe even your GPA) will thank you.

Fruity Chicken Caesar Salad

1 plateful of shredded romaine lettuce
5-8 cherry tomatoes
6-7 croutons
2 tablespoons raisins
2-3 pieces chicken fingers
2 tablespoons Caesar salad dressing

With a butter knife, dice the chicken fingers into 1/2 inch cubes. Toss the lettuce, tomatoes, and raisins with Caesar salad dressing and top with croutons and diced chicken.

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.

Spinach with Pink Vodka Ravioli

The Ratty's pink vodka sauce is delicious. Even if you don't like spinach or mushrooms or beans, or any veggies at all - try mixing them with some pink vodka sauce from the Ratty. Now that's a combination that Sam I Am should've offered with his Green Eggs and Ham...

Spinach with Pink Vodka Ravioli

baby spinach

ravioli with pink vodka sauce

mushrooms, sliced

beans

1. Microwave spinach and mushrooms for 1.5 minutes.

2. Top with a few ravioli with pink vodka sauce and beans, and enjoy!

Cheesy Pasta "Bake" with Mushrooms

Despite not having been able to brown the cheese in an oven, we were able to achieve cheesy goodness with a 2 minute spin in the microwave by the V-dub's waffle station. Yes, finals are over and for those of us who've gone home for the summer, the microwave method is not strictly necessary but can still work wonders when you are in a hurry (or just overcome with that sweeping epidemic of summertime laziness).

Cheesy Pasta "Bake" with Mushrooms

pasta (fusilli is our favorite but penne is awesome too)

meatless sauce

shredded cheese blend

parmesan cheese

mushrooms

stewed tomatoes (optional but a plus if they are being served!)

1. Get pasta and sauce in a bowl.

2. Put mushrooms and stewed tomatoes on top of pasta.

3. Sprinkle shredded cheese, then parmesan, over the top of everything and microwave for 2 minutes or until cheese is hot and melted and blended with sauce.

4. Sprinkle on some salt and pepper, if desired, and enjoy!

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.

Lily's Glorious Cream of Wheat with Golden Raisins

Things you should never pass up for tests and papers: sleep, breakfast, and golden raisins from the Ratty.

A hearty thanks to our friend Lily for providing us with the inspiration for this recipe! Simple yet wholesome, healthy yet flavorful, this elegant take on cream of wheat is sure to satisfy a hungry appetite during finals week.

Lily's Glorious Cream of Wheat with Golden Raisins

cream of wheat

skim or whole milk

golden raisins

Mix together and enjoy!

Josh's Italian Pita Pizza

Ever the artist, our friend Josh made a gorgeous red, white, and green-topped pizza using pita bread. Just as that melted cheese oozes among the spinach and tomatoes, the Italian flavor oozes from this dish.

Josh's Italian Pita Pizza

1 piece of pita bread

baby spinach

sliced mushrooms

cherry tomatoes, sliced in half

shredded cheese

Arrange spinach, mushrooms, cheese, and tomatoes on pita bread. Microwave for 1-2 minutes or until cheese melts. Slice it up and enjoy!

Fruity Easter Salad

A fresh fruity salad hits the spot for brunch on a sunny Easter Sunday.

Fruity Easter Salad

baby spinach

romaine lettuce

green beans with sesame

cantaloupe, pineapple, honey dew melon chunks

cucumbers, sliced

golden raisins

feta cheese

balsamic vinegar and olive oil

Toss everything together and enjoy!

Squash Bisque with Cheesy Bacon Collard Greens

The Ratty's squash bisque is delicious on its own - a delicious balance of sweet and savory blended into a velvety smooth creamy soup. You can customize it by adding a personal spin, such as what we did here with bacon collard greens, cheese, scallions, and a slice of whole grain Seven Stars Bread.

Squash Bisque with Cheesy Bacon Collard Greens

1 bowl of squash bisque

bacon collard greens

1 slice of cheddar cheese

scallions

1 slice of Seven Stars Whole Grain Bread

1. Put cheese and half of collard greens on top and microwave until cheese melts - about 20 seconds.

2. Top with the rest of the collard greens and scallions.

3. Enjoy with the bread!

Golden Raisin Spring Salad

What is the difference between a golden raisin and a purple raisin? Maybe the golden ones have a little more tang, or have a brighter, crisper flavor. Whatever the difference, these little jewels of sunshine are just bursting with spring!

Golden Raisin Spring Salad

1 plate of mixed greens

grape tomatoes

golden raisins

white beans

balsamic vinegar and extra virgin olive oil

1. Top the greens with the tomatoes, raisins, and white beans.

2. Drizzle balsamic vinegar and olive oil on top.

Easy Peasy Beans

When you are in a rush and want to eat something nutritious yet simple, go for an assortment of beans, peas, veggies, and tuna. This combination almost has all the colors of the rainbow! Now if only there were some purple eggplant and blue...uh blue...raspberries?

Easy Peasy Beans

shredded zucchini

sauteed green beans

steamed green peas

pinto beans

black beans

garbanzo beans

halved cherry tomatoes

1/4 cup serving of tuna

1 tsp ranch dressing (or your favorite dressing)

1 tsp sour cream

1 tsp mayonnaise

1. Arrange zucchini, beans, peas, tomatoes, and tuna on a plate.

2. Drizzle tomato with dressing.

3. Top the tuna with sour cream and mayo.

"Andreas-style" Spinach Mushroom Pita Sandwich

As I was savoring a particularly juicy, cheese-smothered mushroom in my Greek veggie sandwich the other day at Andreas, it suddenly occurred to me: I had, at the Ratty, pretty much all the ingredients conveniently at my disposal to recreate that very same sandwich.

Mushrooms, spinach, tomato, onion, swiss and American cheese are ordinary on their own but absolutely wonderful in a warm pita nuked in the microwave for a minute or so. Served with a romaine lettuce salad, you could seriously imagine that you are dining at a particular Greek restaurant on Thayer street.

"Andreas-style" Spinach Mushroom Pita Sandwich

1 pita

plateful of spinach

1 slice of American cheese

2 slices of swiss cheese

sliced mushrooms

2-3 slices of tomato

2-3 onion rings

golden raisins (optional but very yummy)

1 large piece of wax paper

1. Microwave spinach and mushrooms on a plate for 2 minutes, or until spinach is cooked.

2. Place tomatoes and onions in a pita. Layer spinach-mushroom mixture on top and sprinkle with golden raisins, if using.

3. Place cheese on top and roll the pita up on both sides. Wrap a wax paper "diaper" on one end.

4. Nuke in the microwave for about 1 minute to melt the cheese.

5. Serve warm with a salad of lettuce, tomato, cucumbers (olives and feta too if available).

Festive Cajun Chicken Pasta

This dish was put together in a matter of minutes using the Ratty's spicy Tastes of the World Cajun chicken pasta, tater tots, corn salad, steamed peas, white beans from the salad bar, and mixed greens. The spicy pasta sauce provides a nice flavor contrast to the salty crunch tater tots and sweet corn and peas. As a cheesy Food Network host would say, "It's a flavor party in your mouth!"

Festive Cajun Chicken Pasta

1 serving of Tastes of the World Cajun Chicken Pasta (or any pasta with spicy sauce)

1/4 cup steamed green peas

1/4 cup corn salad

1 Tbsp white beans

4 tater tots, broken in half

mixed salad greens for garnish

1. Mix in with the pasta the peas, corn, beans, and tater tots.

2. Garnish with greens and enjoy!

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!

St Patty's Day Cupcake

St. Patty's Day Cupcake

1 white cupcake

cream cheese

shamrock and sugar sprinkles

Spread cream cheese generously on cupcake and decorate with sprinkles!

Purple Green and Orange Pork Spareribs

Thanks to daylight savings, the Ratty was flooded with sunlight at dinnertime last Sunday and I couldn't resist pulling out my camera. In honor of the colorful-eating theme of National Nutrition Month, this "recipe" is really not a recipe at all but a modest tribute to the beautiful colors that veggies can add to one's plate.

Purple Green and Orange Pork Spareribs

Arrange steamed peas and mushrooms, cucumber, braised purple cabbage, baked sweet potatoes, and tangy pork spareribs on a plate and enjoy.

Fruity Caprese Salad

March is National Nutrition Month! This year's theme is Eat Right with Color: http://www.eatright.org/nnm/.

In honor of the month, we've amped up the color spectrum on a typically tri-colored classic: caprese salad. Still infused with its lovely basil/mozz/tomato flavor combo, this new take on the traditional favorite is packed with even more antioxidants and those flu-fighting vitamins.

Fruity Caprese Salad

baby spinach

1/2 tangerine, peeled with segments sliced in half

2 basil olive oil infused mozzarella balls (from the Ratty's caprese salad)

3-4 cherry tomatoes (from caprese salad)

3-4 sliced peaches (salad bar)

2-3 roasted beets, sliced thinly

Toss everything together and enjoy! If there happens to be basil infused olive oil at the salad bar, feel free to drizzle it over the salad.

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.