Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.


Caprese Sandwich

H loves Caprese anything! Some mozzarella, tomatoes, basil, a drizzle of balsamic vinegar, salt and pepper and he is in Caprese heaven! πŸ™‚

While the house recovers from cold and ear infection this week, we’ve been on a simple, quick to put together diet so to speak! We’ve had take-out from a few Thai restaurants, does the hot curry open up your nasal passages or what? πŸ˜› Then, we’ve been buying soup from Whole Foods. To complete the meal we’ve been making different versions of sandwiches to go with the soups. This particular sandwich has been one of them. The prep time simply involves washing and slicing the tomatoes and washing the basil leaves. Tadaa! So here comes my hubbies favorite sandwich!

Now, (i) apologies in advance for posting a mostly “to taste” recipe. Actually, correction: this is more an idea than a recipe by itself. I’m hoping you’ve made enough Caprese salads or have the taste profile that you like. (ii) I’m missing a couple of images for grilling the sandwich and flipping it.

Caprese Sandwich

Makes: 1 sandwich
Prep Time: 5 minutes
Cook Time: 5 minutes
Ready in: 10 minutes


  • 2 slices of your favorite bread (Gluten-free if needed)
  • shredded mozzarella cheese to taste
  • 1 tomato sliced
  • few leaves of Read More


Cherry Tomato Salad on Bagel Chips

So I just made up a random name… I had no clue what to call this thing! Tomatoes on a chip? Basil-Tomato mix on a bagel chip?

My family had a crazy amount of tomatoes, fresh, from our garden this summer. Add to that my son AND hubby dearest are huge tomato fans… needless to say, I thought we sort of went over the top, but I don’t think either of them will agree with me πŸ™‚ The classic combination of tomatoes and basil with olive oil and balsamic vinegar was a staple in my household this entire summer! H is the official tomato basil salad maker of the house! But on this one occasion, we were starving around 4 in the afternoon after having had a light Saturday brunch, and didn’t know what to snack on. I saw our pretty little cherry tomatoes, and ofcourse my pre-programmed brain thought of basil and our usual… but to give it some pizazz I thought of topping them off onto bagel chips… so tadaa! We ate healthy, and tamed our devilish cravings to go all out on junk food by having some chips in there! A good compromise! πŸ˜€

You’ll notice, I have a lot Read More


Quick Tomato-Basil Spaghetti

It is so darn fulfilling when you semi-invent a recipe and you get it right the very first time? Ahhh… life is good! πŸ™‚ I literally feel like a happy bunny post lunch today!

Confession time: I have an annoying habit. Annoying for someone used to working in a quiet environment, not annoying for me who likes the TV almost blaring while I work! Yep, guilty as charged! I like the background noise. Now don’t get me wrong there are times when I mute the TV, and then I go back to un-muting it and working. So today, this Anthony Bourdain episode on essential cooking, not traveling, but everyday cooking was going on. He started out by showing you how to cut an onion (apparently, I’ve been chopping onions the wrong way all my life! :P) He then had this pasta section, where I saw the chef, flavor olive oil with garlic and basil, and then toss that with his home-made tomato sauce. I loved that concept! Now I don’t like wasting so I don’t know what I am going to do with the remaining basil and garlic (you just used the flavored oil, not the flavorings :() but oh, my oh Read More


Caprese on a stick

I love appetizers! Any shape, any kind… the very fact that I can try a bunch of different flavors in a single meal is always exciting as apposed to picking out an entree and then having to stick with it! My perfect meal would be a glass of wine, 3 different appetizers, a salad (maybe), and then dessert. Couple this with fabulous company and you have yourself an evening to remember! So on that note, be forewarned, that the next few posts from me are going to be appetizer posts. Big smiley!

I’ve been pouring through different recipes as we plan a party, and something that struck me right off the bat was a caprese. Light and easy to assemble… and ohh so yummy! I saw a bunch of recipes, but most of them had the caprese on a skewer with marinated mozzarella. Being the control freak that I am, I wanted to control the marinade, and at the same time not be stuck with an entire skewer when I was eating it. So I thought, why not use a toothpick instead which would be bite sized and make my own simple dressing? And voila! With the right cherry tomatoes, and a balsamic vinegar dressing, the caprese on a stick was an absolute delight.

A couple of notes. Pick up the cherry/grape tomatoes from a specialty store or Whole foods. My corner store didn’t have the nice, juicy, sweet cherry tomatoes to go with this salad. And believe me when I say, the cherry tomatoes make or break this salad. Also, look for smaller sized tomatoes as these have to fit on a toothpick along with a piece of mozzarella.

Caprese on a stick

Makes: 40 pieces
Ready in: 15 minutes


  • 1 pint cherry/grape tomatoes
  • 1 bunch basil leaves (need a leaf for every piece)
  • 8 oz tub of bocconcini (aka mozzarella in brine/water)
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon italian seasoning
  • toothpicks to assemble the caprese
  • salt and pepper to taste


1. Wash and dry the cherry tomatoes. Pierce the tomatoes with the toothpicks and lay them out on a plate.

2. Fold the basil leaf and push it next over the toothpick.

3. Now comes a piece of mozzarella. Bocconcini sometimes comes as small marinated mozzarella balls and at times in plain brine. I picked out the plain ones. Also the ones I got were large so I had to slice them into smaller pieces. I cut them approximately the same size as the tomatoes.

4. For the dressing, I whisked together the olive oil, balsamic vinegar, italian seasoning, pepper and salt and then drizzled it over the caprese. I made sure that I drizzled the mozzarella pieces generously. If you leave the salad out for a bit before serving it, the cheese gets marinated quite well. Also I just put these out on one plate, but you could get creative and lay them out in a line, or on a couple of different plates to spread it out in your party! Also when you start eating it, as you pick up each piece you can coat it nicely with the dressing that has dripped onto the plate. Enjoy!