My feminist friends are going to hate me for this but I can explain.
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Classic Homemade Bruschetta
I was going to go ahead and take credit for this masterpiece, but decided it was unfair since the only part I had in it was sipping wine while watching my sister make it. And, of course, eating it. But what would a great recipe be without people to eat it?! So, as far as I see it, I was in fact an important contributing factor in making of this Italian feast.
My sister is going to Italy next week, and to prepare she took an Italian cooking class. Although I previously thought of gnudi as being something completely non food-related starting with an ‘n’ (har har), my eyes have been opened to gnudi – the naked ravioli. When paired with heirloom tomato bruschetta, you have a nearly perfect appetizer line-up.
I stole this easy bruschetta recipe from my sister to post, since I love bruschetta but only ever have it when I visit North Carolina. A crate of small heirloom tomatoes was $5 at the farmer’s market, and most other produce was much cheaper here than in Chicago. If you’re looking for a way to use farmer’s market vegetables (tomatoes and basil), or want to learn how to make bruschetta, here it is. I can’t claim ownership of this recipe for bruschetta – sharing it is about the best I can do.
Easy Homemade Bruschetta Recipe
What you need:
1 loaf Italian bread
1 pound cherry heirloom tomatoes (or 2 large)
1 clove garlic, chopped
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 cup Parmesan Reggiano
Fresh basil leaves, chopped (for garnish)
Salt and pepper, to taste
What you do:
1. Preheat oven to 350 degrees F.
2. Slice bread and arrange on greased cookie sheet.
3. In a medium bowl, mix chopped tomatoes, garlic, olive oil, vinegar, salt and pepper. Top each bread slice with the tomato mixture and Parmesan.
4. Bake for 12 minutes or until desired crispiness. Sprinkle with extra Parmesan and basil.
Copycat Protein Bar Buffalo Bowl
I’m picking up the momentum again on the blog. So if you like it, you are welcome! Suggestions are always appreciated. And if you don’t like it, then I don’t like you. Go away. 🙂
If you’ve never been to Protein Bar in Chicago, you’re truly missing out, particularly on their buffalo bowl. All-natural chicken + organic quinoa + homemade buffalo sauce + blue cheese = heaven in a bowl. What you’re not missing out on is their prices. SO why not make said bowl at home?! Save a buck, buy a new swimsuit. Or a vacation. Or a gym membership. Whatever you want.
This recipe is great if you pack your lunch because it will keep in the fridge for a few days. I made a big bowl and ate it all week! You can eat it warm like rice or cold like a salad – either way, it’s like chicken wings but healthy. What’s not to love?!
Oh, and it’s super easy. I didn’t really measure anything, just threw it all together and tossed. I did my best to measure the ingredients below, but eyeball it. If you’d like more veggies – throw em in. If it’s not buffalo-y for ya, lube it up. I didn’t have any, but I’d highly recommend adding blue cheese or feta, if you’re into that sorta thing. I am.
Beer pairing: Any.
Copycat Protein Bar Buffalo Bowl
What you need:
1 cup dry organic quinoa
1 3/4 cups chicken stock (or water)
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 all-natural chicken breast
Cheese (blue, feta, cheddar, I don’t care go crazy)
Store-bought buffalo sauce (look for one with the lowest sodium)
S&P to taste
What you do:
1. Add dry quinoa and chicken stock to large pot. Bring to a rapid boil, turn heat to low. Cover and cook for 15 minutes or until quinoa is no longer crunchy.
2. Meanwhile, bake your chicken breast until it’s done. You can also use a store-bought rotisserie.
3. Once chicken and quinoa are cooked, throw everything together in a large bowl.
4. Toss, toss, toss. Taste. Add more sauce. Toss again. 🙂