Tag Archives: recipe

Baked Mozzarella Bruschetta – Constable Odo’s Recipe

7 Apr

Who else celebrated First Contact Day on Sunday?! Not sure what it is? Why, it’s a Star Trek holiday, of course! April 5 is, in 48 years, the first instance an alien race makes contact with humans on earth. And it’s totally something to celebrate.

And party we did! Chris and I hosted a small Star Trek themed dinner party, featuring drinks, dishes and desserts you might find in some of the alien races’ cultures. We even “Trekked” up the apartment to display “Red Alert” on every possible device we own.

Baked Mozzarella Bruschetta - Constable Odo's Recipe | xtinaluvspink.wordpress.com

Red lights, red candles, and RED ALERT!

We drank tea, Earl Grey, hot; Romulan Ale (phew, strong!) and Klingon Blood (aka berry) wine. And began our meal with an appetizer from Deep Space Nine’s changeling, Constable Odo, courtesy of Chris’s Star Trek Cookbook. Well, my version was slightly different, but don’t tell Odo – he’s not a fan of breaking the rules!

Baked Mozzarella Bruschetta - Constable Odo's Recipe | xtinaluvspink.wordpress.com

Image courtesy of Fanpop.com

Make this cheesy, tomato-y bruschetta for your next dinner party, regardless the theme! Stay tuned for more Star Trek recipes from the party.

Baked Mozzarella Bruschetta - Constable Odo's Recipe | xtinaluvspink.wordpress.com

Yellow tomatoes, because we all know the red tomatoes, err shirts, die first!

Baked Mozzarella Bruschetta

Makes 12 bruschetta

  • 1 day-old French baguette, at least 15 inches long
  • 4 oz shredded mozzarella cheese
  • 6 vine-ripened plum tomatoes
  • 1 tbsp basil olive oil
  • 1 tbsp balsamic vinegar
  • Sea salt and fresh black pepper, to taste

Preheat oven to 350. Line a rimmed baking sheet with aluminum foil.

Slice 12 pieces off the baguette. They should be about 1 inch thick (discard ends of the baguette, or snack on them, or use them for breadcrumbs). Place slices on the lined baking sheet.

Sprinkle mozzarella on top of the slices.

Chop tomatoes and transfer to a bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Mix well.

Spoon tomato mixture onto bread slices.

Bake at 350 for 15 minutes. The bread should look toasty and the tomatoes should be neatly the consistency of jam.

Serve hot with fresh basil if desired.

Advertisements

Vegan “Chicken” Noodle Soup

10 Feb

What’s a girl to do when her boyfriend is sick? Make him soup, of course! I’m no doctor, but I do know that a warm, hearty, healthy meal made with a bunch of love is a great cure for the common cold. I even replaced carrots with bell pepper because Chris isn’t a fan of the orange root vegetable. I sure do love him!

Vegan "Chicken" Noodle Soup | xtinaluvspink.wordpress.com

Chickpeas easily replace chicken in this classic recipe, and it’s loaded with veggies, which translates to tons of vitamins! Boiling the pasta right into the soup gives it this thick, creamy quality without added fats. Oh, and it is SUPER quick to make! In less than a half hour, your home can be filled with the comforting smells of soup made from scratch, and your tummies will be happy too!

Vegan “Chicken” Noodle Soup, adapted from Willow & Thyme

Serves 6-8

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced (replace with 2 large carrots, diced if desired)
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp Italian seasoning
  • 1 tbsp dried parsley
  • 6 C vegetable broth (low-sodium preferred)
  • 1 C water (add another cup if you like really liquidy soup)
  • 1 C white wine (I used leftover chardonnay)
  • 12 oz whole wheat or vegetable rotini pasta
  • 1 28oz can chickpeas, rinsed and drained (use less if you like)

In a large pot, heat oil over medium heat. Saute onion, pepper, celery and garlic until softened, but not browned.

Add the bay leaf and other seasonings and cook another minute.

Add all the liquids, cover and bring to a boil. Stir in the noodles and chickpeas and cook 7-9 minutes.

Ladle soup into bowls and if you’re not vegan, garnish with freshly shredded parmesan cheese. Store leftovers in the fridge up to 5 days.

Tomato Soup Biscuits

30 Sep

Tomorrow begins October #Unprocessed, but today…today we make biscuits with canned soup. Because I like to be a little weird sometimes.

The classic pairing of tomato soup and grilled cheese is one that takes me right back to childhood. These days, I opt for fresh tomatoes to make soup, and whole grain breads with melty artisanal cheeses for the sandwich. But my childhood was filled with Campbell’s tomato soup accompanied by American cheese oozing out of toasty white bread.

Tomato Soup Biscuits | xtinaluvspink.wordpress.com

Enjoying some fresh biscuits out in the sun!

But why can’t the soup and bread be one? Why can’t they be joined in perfect tomato-y bliss? Well, in these biscuits, they are! Hearty wheat flour, dried spices, and canned tomato soup come together to make one tasty biscuit. I always loved sprinkling black pepper into my tomato soup, so I do the same here – freshly cracked black pepper adorns the top of the biscuits before baking, just to give them that extra punch.

Red food coloring, although not necessary, spruces up the color of these biscuits. I did make these for my friends to enjoy during this past weekend’s Arsenal game (London is Red!) so how fitting to make something in the same color scheme. And they’re mini because…well, mini is cuter and allows you to eat more of them! Duh.

Anyway, make these biscuits the next time you need a fun little snack. Or make them to go with a hot bowl of soup (perhaps something other than tomato!). Sandwich them together with some smoked cheese in between. Whatever you do, get baking!

Tomato Soup Biscuits

Makes 24 mini biscuits

  • 1/2 C oat flour (grind old-fashioned oats in food processor, then measure)
  • 1.5 C whole wheat flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1/2 tbsp chili powder
  • 1/2 tbsp dried basil
  • 1/2 tsp sea salt
  • 1/2 tsp fresh black pepper
  • 1 can condensed tomato soup
  • 1/2 C olive oil
  • 1/4 C non-dairy milk
  • 8 drops red food coloring
  • fresh black pepper, to top

Preheat oven to 400 degrees. Line a baking sheet with foil and lightly grease with PAM or olive oil.

In a large bowl, combine all dry ingredients and whisk together. Mix in soup, olive oil, milk and dye, being careful not to over mix! The dough should come together, but still be slightly sticky.

Use a standard-sized cookie scoop to create mini biscuits, placing an inch apart on prepared sheet. These won’t expand too much. Crack some fresh black pepper on top.

Bake for 12-15 minutes, or until golden brown on top. Remove from oven and let sit 5 minutes before transferring to a cooling rack. Enjoy on their own, with cheese in between like a sandwich, or paired with your favorite soup! Leftovers? Store in an air-tight container for a few days.

%d bloggers like this: