Sunday, May 1, 2011


I actually don't remember what this was called. It was not Brushetta. It was a recipe from Giada's cooking show.

spray or grease a glass caserole dish with butter

Slice fresh tomatoes thick enough they will not break or tear apart. Layer on the bottom
of glass pan. Drizzle with balsamic vineager. The better the brand the better. I use modena.
layer again with fresh basil leaves.
sprinkle chopped garlic cloves over the whole thing. Use about 4 cloves.
layer again with sliced soft mozzerell in a roll, cut 1/2" thick
layer again with a fresh country bread, I used potato bread but any good bread cut slightly thicker than the norm.
Drozzle bread with olive oil
Place in oven until mozzerella starts to soften and cook and bread is just toasted.

Cut into squares and serve hot.

Brown Rice with mushrooms

Use your rice cooker.
3 1/2 cups of brown long grain rice
4 1/2 cups of water
3/4 tsp of salt
6 cubes of cubed beef boulion.
Tsp to a tbs of tuscan Italian seasoning ( it will not contain sage or fennel)
2/3 cup fresh chive sliced or chopped

Take boullion cubes and while still in wrapper smash with the side of a meat tenderizer.
Put all ingrediants into rice cooker and stir till boullion dissolved and even.

Add a cup of sliced fresh mushrooms

Cook on brown rice selection.