Saturday, April 24, 2010
Nothing like a steamy, melty bowl of French Onion Soup to warm you up on a chilly day. Try one of these the next time there's a thunder/lightening hailstorm.
French Onion Soup
2/3 cup chicken broth (or noodle soup broth)
2 rings of red onion
2 slices cheddar cheese
1 slice of toast (bruschetta bar)
1. Ladle soup over onion rings and mushrooms in a bowl.
2. Carefully place toast on top of veggies in soup, then cover with two slices of cheese.
3. Microwave for 1 minute or until cheese has melted, and enjoy.
Sunday, February 21, 2010
Depending on how hot you like it you can adjust the amount of red pepper flakes in this recipe.
Kicked Up Broccoli Rabe Pasta Salad
1 scoop whole wheat penne
1 scoop broccoli rabe
1 handful shredded carrots
2 Tbsp tuna
1 Tbsp garlic infused olive oil
2 Tbsp crushed red pepper flakes
1 Tbsp soy sauce
Mix all ingredients together on a plate, garnish with two attractive salad leaves, and enjoy.
Note: to make vegetarian, substitute tuna for shredded cheese.
Sunday, February 14, 2010
Have you ever met someone who seems drab and unassuming but actually has a great personality once you get to know him or her? Was his/her name Broccoli Rabe? Rabe is humble, yet nutritious and delicious. This dish makes our friend, Rabe, the star.
Show-stopping Broccoli Rabe
1 cup broccoli rabe
1 Tbsp meatball sauce (or vegetarian tomato sauce)
2 tsp parmesan cheese
1/4 cup vegan red bean soup (or plain red beans)
1/4 cup diced green bell peppers
1 Tbsp wheat germ
2 Tbsp flaked tuna (leave out for vegetarian version)
3 raw broccoli florets
salad leaves for garnish
11 (count them) grape tomatoes
1. Combine all ingredients up to the broccoli, in order.
2. Garnish with salad leaflets.
3. Surround spinach with grape tomatoes.
Wednesday, January 27, 2010
Technically not a traditional "caprese" since there was no fresh basil at the Ratty, but I think mozzarella and grape tomatoes are delicious together just by themselves. The mixed greens were especially fresh today, and tossed with creamy mozzarella, salty olives, tangy tomatoes, and a hint of fruity raspberry vinaigrette, this salad is light and delicious.
To make vegan, substitute tofu cubes for mozzarella and leave out the prosciutto.
"Caprese" Mixed Greens Salad
plateful of mixed greens
dash of raspberry vinaigrette
slightly smaller dash of balsamic vinaigrette
light drizzle of extra virgin olive oil
4-6 mozzarella balls
7-9 grape tomatoes
1. Pile mixed greens on plate. Add dash of raspberry vinaigrette, balsamic vinaigrette, and olive oil.
2. Slice mozzarella balls, grape tomatoes, and olives in half and arrange over salad. If you like prosciutto see the recipe below for the prosciutto toppers. If you're not a fan of prosciutto or want to keep this vegetarian, skip the toppers and enjoy as is.
1 mozzarella ball
1 grape tomato
1-2 slices prosciutto
Slice mozzarella ball and grape tomato in half. Cut a 1 inch wide strip of prosciutto. Place mozzarella and cherry tomato (cut ends together), wrap in prosciutto, and secure with a toothpick. Place on top of your salad and enjoy!
Thursday, December 10, 2009
There's this poster outside Au Bon Pain with a gorgeous egg bagel, and it inspired me to make this. I don't know if this has occurred to anyone else, but how exactly does one eat a bagel sandwich? It's like they expect our mouths to be 7 inches tall. It looks nice, but it's impractical. Yet I found that if you take the thing apart and eat it with a fork and knife, interspersing your mouthfuls of egg with bites of toasted bagel, it's actually quite good. Enjoy!
1 oat bagel
1 omelette (with mushrooms, peppers, cheese, onions)
baby spinach leaves
1. Toast the bagel.
2. Cut omelette into a circle to fit on the bagel.
3. Layer spinach and omelette between the top and bottom halves of bagel. Attempt to eat as a sandwich, fail, and use fork and knife.
Wednesday, December 2, 2009
Just can't get enough of the grilled cheese! A recipe seems silly for this one.
Grilled Cheese with Onion
2 slices Seven Stars multigrain seed bread
1/4 cup shredded cheese
1 Tbsp butter
2 tsp garlic infused olive oil
3 onion slices
1. Butter both surfaces of the both slices of bread.
2. Place cheese on one bread slice and drizzle garlic infused olive oil on top.
3. Add onions and the second bread slice.
4. Press on the panini press for 2 minutes or until cheese is melty.
5. Tear in half and devour.