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Tag: basil

Linguini with Haricot Vert, Potatoes and Pesto

Perfect dish for meatless Mondays! I have made this dish many times but I decided to jazz it up a bit with adding my own homemade croutons. It’s not in the recipe below but it’s quite simple. I took a baguette and diced it into 1 inch squares. I then cooked some grated garlic in olive oil, drizzled it all over the cut up bread on a cookie sheet and baked the whole thing for 5 minutes- and voila.. I had yummy croutons. It adds a great crunch to the dish…

  • 2 medium yellow skinned potatoes, peeled and cut into 1 inch dice
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • Salt

Heat a wide frying pan with the butter and olive oil. Add the potatoes and sauté on medium high heat, stirring, for about 4 to 5 minutes or till the potatoes are golden brown and cooked through. Take out of the pan and keep aside.

  • 2 cups Haricot vert, trimmed
  • ½ pound linguini
  • Salt

Bring a large pot of water to a boil. Add salt and the beans. Cook for a minute and immediately place under cold water, dry and keep aside. Add the pasta in the same boiling water and cook till done. Drain and spare half cup of the pasta water.

  • 1 tablespoon extra virgin olive oil
  • ½ cup basil pesto, homemade or store bought (recipe follows)
  • Salt

Reheat the frying pan and add the olive oil. Return the potatoes to the pan with the green beans, pesto, pasta and the ½ cup pasta water. Mix well and heat everything through on medium heat. Check for seasonings and serve.

Basil Pesto

  • 1 cup fresh basil
  • 1/3 cup extra virgin olive oil
  • ½ cup freshly grated Pecorino Romano cheese
  • 2 garlic cloves
  • 1/3 cup pine nuts
  • Juice of half a lemon
  • Salt

In a food processor, add the garlic and pine nuts. Process till smooth. Add the fresh basil and while the processor is on, drizzle the olive oil slowly till the consistency is smooth and wet. Take out in a bowl and add the cheese, lemon juice and salt. Store in the fridge.

 

Baked Ziti with Meat Sauce

My daughter loves baked ziti and she loves pasta with meat sauce- so I made baked ziti with meat sauce. Why not?? It is easy to make and yummy!!

  • 3 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups fresh tomato sauce
  • Salt
  • 1 pound penne, cooked al dente
  • 1 cup fresh mozzarella, cut into 1 inch pieces
  • 1 cup fresh basil, chopped
  • 1 cup shredded mozzarella

Preheat oven to 350 degrees F.

Heat the olive oil in a saucepan. Add the turkey meat and brown at a high heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the thyme and rosemary and tomato sauce. Add salt and bring to a boil and simmer at a low heat covered with a lid for 20 to 25 minutes. Take the lid off and add the al dente pasta and mix well and check for seasonings.

Transfer half of the pasta mixture to an oven proof dish. Top with the fresh mozzarella and basil, distributing evenly. Top with the rest of the pasta mixture. Add the shredded cheese and top and bake, covered for 45 minutes. Take the foil off and bake to brown the top for another 15 minutes. Serve warm.

 

 

Mushroom and Spinach Meatless Balls

This is a great dish for Meatless Monday or really any other day you want to eat healthy… try it for a get together.. no one will guess this is meat free

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound Cremini mushrooms, chopped
  • Salt
  • 1 small yellow onion, chopped fine
  • 3 garlic cloves, chopped fine
  • 10 ounces spinach, chopped
  • ½ cup quick cooking oats
  • ½ cup shredded Parmigiano Reggiano cheese
  • ½ cup panko bread crumbs
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 2 eggs, beaten

 

  • 4 cups fresh or store bought pasta sauce

Heat a skillet with the olive oil and butter. Add the mushrooms and some salt and cook over medium heat. Cook for about 5 minutes. Add the onion and garlic and cook for a minute or 2. Add the spinach and cook for another 4 to 5 minutes or till all the spinach is wilted and cooked. Take the mixture out into a mixing bowl and let cool.

Add the oats, cheese, bread crumbs, basil and parsley. Mix well. Add the eggs and 1 to 2 teaspoons of salt. Mix well and refrigerate for at least 2 to 3 hours.

Preheat oven to 450 degrees and line a baking sheet.

Form mixture into balls using a small scoop. Roll the balls lightly and bake for 15 minutes. Take out and keep aside.

Bring the sauce to a boil and reduce to a simmer. Gently add the balls and cook on a simmer for about 45 minutes. Serve with pasta.

Chicken Cacciatore

My first try at chicken cacciatore! Not sure why I didn’t make it before- it was quite easy and super flavorful.. especially with the capers and basil!

  • 2 cups cherry tomatoes
  • 1 large red pepper, cut into 1-inch pieces
  • 1 large yellow onion, cut into 1-inch pieces
  • 16 ounces, Cremini mushrooms, cut in half
  • 4 large garlic cloves wrapped in aluminum foil
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Sherry wine vinegar
  • Salt
  • Pepper

Preheat oven to 400 degrees F.

Line a large cookies sheet with aluminum foil. Place all the vegetables onto the tray accept the garlic. Drizzle oil, vinegar and sprinkle salt and pepper. Mix well with fingers and add the covered garlic cloves. Roast the vegetables for about 40 minutes or till they are golden brown and soft. Take out of the oven and keep aside.

  •  2 pounds chicken cutlets
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • Pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 14½ ounces can of fire roasted chopped tomatoes (or crushed tomatoes)
  • 2 cups chicken broth
  • 1 tablespoon capers, drained
  • 1/3 cup fresh basil, sliced thin

Mix the flour, salt and pepper on a flat bowl. Dredge the chicken pieces taking off any excess flour. In the meantime, heat a large saucepan with the oil, butter, rosemary and thyme. Brown the chicken pieces in batches on both sides till golden brown. Take out and keep aside. In the same pan, add the canned tomatoes, chicken broth and capers. Bring to a boil and add the roasted vegetables including the soft garlic. Cook for about 10 minutes on a simmer and add the chicken pieces. Add the chicken pieces and cook till the chicken is cooked through. Check for seasonings and garnish with basil. Serve with pasta or polenta.

Roast Chicken Breast with Miso Gravy

Another great way to serve chicken- Japanese style with delicious miso paste… I served it over broccolini fried brown rice…so, good!

  • 2 tablespoons dark miso paste
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • ½ teaspoon honey
  • 2 teaspoons mirin
  • 2 large chicken breast halves on the bone with skin
  • Salt
  • Pepper

Mix all the ingredients together. Loosen the area between the meat and the skin with your fingers and place the miso paste on both pieces. Sprinkle with salt and pepper. Marinate for 2 to 3 hours.

  • 2 tablespoons olive oil
  • 3 green onions, chopped
  • 2 cups chicken broth
  • 2 teaspoons dark miso
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • Salt
  • Pepper

Heat a large frying pan with the oil on medium heat and brown the chicken pieces skin side down for 2 to 3 minutes or till golden brown- be careful not to burn as miso and honey burn easily. Transfer the pieces to a baking sheet and bake in a 400 degrees oven for 15 to 20 minutes or till the chicken is cooked through. Keep aside.

In the meantime, pour any excess fat from the frying pan. Add the green onions and sauté for 1 to 2 minutes on medium heat. Add the chicken broth and bring to a boil and simmer on medium heat for 10 to 15 minutes or till about ½ cup is left. Add the miso paste and mix well. Season with salt, pepper, parsley and basil and serve with chicken.

Pasta with Sausage with a Pea and Basil Pesto

This is delicious way to sneak vegetables into the pasta dish without anyone knowing!!! This is a simple and quick dish to make through the week!

  • 2 tablespoons extra virgin olive oil
  • 3 to 4 fresh sausage, casings removed and crumbled
  • 1 medium yellow onion, sliced
  • ½ pound pasta, cooked with 1 cup of pasta water spared
  • Salt

Pea and Basil Pesto

  • 1 cup frozen peas
  • 2 tablespoons pine nuts
  • 2 garlic cloves
  • ¼ cup Parmigiano Reggiano
  • 1 cup fresh basil
  • 2 tablespoons extra virgin olive
  • Juice of one lemon

Transfer peas to some boiling water and blanch for 30 seconds and take out. Transfer the pine nuts and garlic to a food processor and give it a few pushes, add the peas, cheese, basil, oil and lemon juice. Process it till the mixture forms a smooth paste. Take out and check for seasonings. Keep aside.

In the meantime, heat a wide skillet with the olive oil and add the crumbled sausage. Saute on medium heat till the sausage is golden brown. Add the onion and sauté for 3 to 4 minutes on medium heat. Add the cooked pasta with the pasta water and bring to a boil. Add salt as needed and serve the pasta with a dollop of pesto on top.

 

Rice Noodles with Shrimp Curry and Chinese Broccoli
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 8 allspice berries

Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.

  • 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
  •  2 tablespoons coconut oil
  • 1 large yellow onion, sliced
  • 2 tablespoons lemongrass, chopped finely
  • 3 garlic cloves, grated
  • 1 inch fresh ginger, grated
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • Juice and zest of one large lime
  • Salt
  • 2 teaspoons fish sauce
  • 1 14 ounces can of coconut milk
  • 1 pound medium shrimp, peeled and deveined
  • 1 bunch Chinese broccoli, chopped
  • 3 green onion, chopped
  • ¼ cup fresh mint, chopped
  • 1/3 cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped

Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.

Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.

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