Posts Tagged ‘basil’

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Summer Pesto Pasta

August 27, 2019

This is another amazing summer recipe, perfect for lunches and picnics and family dinners. It is great warm or cold. We swapped in feta for Parmesan and walnuts for pine nuts for a fun, updated pesto.

You will need:

  • 1 c fresh basil
  • 1/3 c walnuts
  • 2 cloves garlic, peeled
  • 1/2 c feta
  • 1/3 c olive oil
  • 1/2 t pepper
  • 1/4 t salt
  • 1 lb of your favorite shaped noodles, cooked to al dente (we used some twisty cavatappi)
  • 4 ears of fresh corn, kernels cut off the cob
  • 1 c cherry tomatoes, cut in quarters or halves
  • Optional: 1/4 c light cream

20190615 Feta Pesto Pasta.JPG

Then you will…

  1. In a food processor, pulse together the fresh basil with the walnuts and garlic until roughly chopped.
  2. Add the feta, olive oil, pepper and salt and blend until smooth.
  3. If the pesto feels thick, add more olive oil a little at a time until you reach the desired consistency.
  4. Mix together the cooked noodles with the corn, tomatoes, and pesto. (Optional: slightly warm the cream and mix in for a richer dish).
  5. Serve for happy tummies!
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Simple Herb Focaccia

October 29, 2018

20180809 Focaccia 01

We invited some friends over for dinner last minute, and I whipped up a simple pasta dish. This focaccia bread complemented the meal perfectly! It was also incredibly simple to put together.

You will need:

  • 3/4 c warm water
  • 2 1/4 t (1 packet) yeast
  • 4 T olive oil, divided
  • 2 t salt
  • 1 3/4 c flour (plus up to 1/4 c additional as needed)
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried minced onion
  • 1/4 t garlic powder

Then you will…

  1. In a large mixing bowl, combine the water and yeast and stir to mix. Allow to rest and bloom for 5 minutes.
  2. Mix in 1 tablespoon of the olive oil, the salt, and the flour.
  3. On a lightly floured counter, knead 10 minutes until smooth and elastic.
  4. Grease a 9-inch round cake pan with nonstick cooking spray.
  5. Spread the dough in the pan and allow to rise for an hour, covered with oiled plastic wrap or a damp towel.
  6. Preheat your oven to 375 degrees.
  7. Remove the covering from the dough.
  8. Press dough with fingertips to create small indentations across the top surface.
  9. Drizzle with the remaining 3 tablespoons of olive oil.
  10. Sprinkle with the oregano, basil, minced onion and garlic powder.
  11. Bake 20-25 minutes, or until golden.
  12. Allow to cool 5 minutes and then remove from the pan.
  13. Cool on a wire rack at least another 5 minutes.
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Instant Pot Creamy Sun-dried Tomato and Spinach Pasta

June 14, 2018

20180525 Sundried Tomato Pasta 02

We are still exploring the wonders of our Instant Pot. D and R seem to particularly enjoy the noodle dishes, including this one. It is full of sun-dried tomatoes and mushrooms, and then you stir in fresh spinach at the very end. It also has a bunch of cheese to make it creamy and amazing.

You will need:

  • 2 c unsalted chicken stock
  • 3 T Dijon mustard
  • 1 t garlic powder
  • 1 t dried basil
  • 1 lb dried noodles, preferably something spiraled like cavatappi or rotini
  • 3 T sun-dried tomato oil (from the jar of tomatoes)
  • 8 oz low fat cream cheese, cut into chunks
  • 8 oz sun-dried tomatoes, drained and chopped (oil saved per above)
  • 8 oz baby bella mushrooms, roughly chopped
  • 1.5 lb chicken breast, cut into bite-sized pieces
  • 3/4 c milk
  • 1 c grated Parmesan cheese
  • 3 c fresh baby spinach, roughly chopped
  • Salt and pepper, to taste

Then you will need…

  1. In your Instant Pot, mix together the stock, mustard, garlic powder, and dried basil.
  2. Stir in the noodles and sun-dried tomato oil.
  3. Top with the cream cheese, sun-dried tomato and mushrooms.
  4. Top with the chicken pieces.
  5. Close your Instant Pot and cook on manual (or pressure) for 10 minutes.
  6. Allow to rest for 10 minutes after done before doing a quick release.
  7. Stir the milk and cheese into the noodle mixture.
  8. Stir in the fresh spinach and allow to wilt.
  9. Season with salt and pepper to taste.
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Cajun Alfredo with Shrimp

February 21, 2018

Looking for a quick weeknight dinner or a something special for the weekend? Check this out! The shrimp are nice and juicy and spicy, and the noodles are creamy and delicious.

20180204 Cajun Shrimp 02

You will need:

  • 8 oz fettuccine
  • 2 T garlic powder
  • 2 T paprika
  • 1 T cayenne pepper
  • 1 T dried thyme
  • 1 T onion powder
  • 1 T basil
  • 1 T oregano
  • 3 t salt
  • 3 t pepper
  • 2 T flour
  • 1 lb large shrimp, shelled and de-veined
  • 2 T butter
  • 2 T olive oil
  • 3/4 c chicken stock
  • 1 c heavy cream
  • 2 t dried parsley
  • 1 c shredded Parmesan

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to the package.
  2. In a small bowl, combine the garlic powder, paprika, cayenne, thyme, onion powder, basil, oregano, salt and pepper. (You will use one tablespoon and two teaspoons in this recipe and can save the rest for another dish in an airtight container).
  3. In a second small bowl, combine one tablespoon of the spice mixture with the flour.
  4. Toss the shrimp with the seasoned flour mix.
  5. In a large nonstick skillet, melt the butter in the olive oil over medium high heat.
  6. Add the shrimp and cook until crisp and cooked through, about 1-2 minutes on each side. Remove from the skillet and set aside.
  7. Add the chicken stock, heavy cream, parsley, and one to two teaspoons (depending on how much spice you want) of the seasoning mix to the skillet.
  8. Bring to a light bubble to allow the sauce to thicken slightly.
  9. Whisk in the cheese.
  10. Stir in the fettuccine.
  11. Remove from heat and serve topped with the shrimp!

 

 

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Fresh Herb Steak Sauce

September 27, 2017

20170819 Herb Sauce 01When we made steaks for D’s birthday, we wanted a bright and fresh sauce to counter the richness of the side dishes. We decided to try our hand at a fresh herb steak sauce, and it was the perfect addition to our steaks.

You will need:

  • 1 clove of garlic, peeled
  • 1/3 c fresh mint
  • 1/3 c fresh basil
  • 1/4 c fresh chives
  • Zest of 1 lemon
  • Juice of 1/2 a lemon
  • 3-6 T olive oil

Then you will…

  1. In a small food processor, combine the garlic with the herbs, lemon zest and lemon juice.
  2. Pulse to begin breaking it all down.
  3. Add 3 tablespoons of olive to start. Pulse to until combined into a sauce.
  4. Add more olive oil as needed, so that the sauce is slightly loose.
  5. Serve with your favorite grilled protein!
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Fresh Spinach Pasta

May 4, 2017

I love when you are talking to friends and decide it is a lovely day for a spontaneous dinner party. We decided to contribute some fresh spinach pasta to go with a friend’s amazing alfredo sauce.

20170408 Spinach Pasta 04

You will need:

  • 1 t olive oil
  • 12 oz fresh baby spinach
  • 1/2 t garlic powder
  • 3 eggs (whites and yolks)
  • 2 egg whites
  • 1 t salt
  • 1 t dried basil
  • 1 t dried oregano
  • 5 c flour
  • 4-7 T ice water

Then you will…

  1. Heat the olive oil in a nonstick skillet.
  2. Cook the spinach with the garlic power just until wilted.
  3. Remove and press between paper towels until the spinach is as dry as you can make it.
  4. Put the spinach in a blender and puree till smooth.
  5. Add the egg yolks and whites plus the salt, basil and oregano. Pulse until mixed well.
  6. Create a mound of flour on the counter with a well in the middle.
  7. Pour the spinach mixture into that well.
  8. Incorporate with your hands.
  9. Add a tablespoon of the ice water and then knead until smooth and elastic, about 8-10 minutes. (Add water as needed until dough comes together).
  10. Cover with plastic wrap and let rest for 20 minutes.
  11. Divide into portions and either use a pasta machine of your choice or roll it out and shape however you want.
  12. Gently toss the fresh pasta with cornmeal to keep it from sticking.
  13. Allow it to dry for at least an hour before cooking. (If you want to freeze some, form it into small heaps/nests. Place those on a parchment-lined baking sheet and cover with plastic wrap. Place in freezer until hard. Transfer from sheet into freezer ziplock bags and then cook from frozen as desired).
  14. Then add to a pot of boiling salted water and cook for 2-4 minutes, or until al dente.
  15. Toss with your favorite sauce!
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Baked Sausage and Beans

March 28, 2017

This is a play on hot dogs and beans, but we dressed it up with yummy sausage. It comes together very quickly and makes excellent leftovers.

You will need:

  • 16 oz cherry tomatoes
  • 1 large onion, cut in half and thinly sliced
  • 6 cloves garlic, minced
  • 2 T olive oil
  • 4 T sherry vinegar
  • 2 t dried basil
  • 2 t dried parsley
  • ½ t ground pepper
  • ¼ t salt
  • 1 lb hot Italian sausage (or your favorite sausage), each sausage cut into two pieces
  • 2 cans (15 oz each) low sodium great northern beans, drained and rinsed

Then you will…

  1. Preheat your oven to 375 degrees.
  2. In a large ovenproof Dutch oven, mix together the cherry tomatoes, onion, garlic, olive oil, vinegar, basil, parsley, pepper and salt. (You can also use a 9×13 baking dish).
  3. Mix in the sausage.
  4. Bake 35 minutes, until the sausages are roasted and cooked through. Stir once in the middle of the baking time.
  5. Stir in the beans.
  6. Return to oven and bake for another 5-10 minutes, until the beans are warmed through.
  7. Serve with crusty bread and a fresh salad!

20170314 Sausage Beans 01

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