May 4, 2011 at 5:58 pm (bok choy, brown sugar, chile paste, coconut milk, curry powder, firm tofu, fresh basil, fresh ginger, hot cooked rice, Indian, Main Dish, mushrooms, roma tomatoes, salt, scallions, soy sauce, stovetop, Vegetarian, yellow bell pepper)
Prep Time: 25 Min
Cook Time: 15 Min
Ready In: 40 Min
Serves 6.
2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
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1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice. Garnish with remaining green onion.
Variation: If bok choy is unavailable, substitute a bag of spinach for it.
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November 1, 2010 at 1:57 pm (7 ingredients or less, Appetizers, crackers, cream cheese spread, fresh basil, garlic, Holiday, pitted ripe olives, roasted red peppers, sliced almonds)
Preparation time: 15 minutes plus 1 hour refrigeration
Yield: 1 1/2 cup cheese spread or 12 servings, 2 Tbsp. spread and 5 crackers each
1/4 cup roasted red peppers, drained
5 pitted black olives, chopped
1 container (12 oz) spreadable cream cheese
1/4 cup fresh basil, lightly packed
1 clove garlic
2 tablespoons sliced almonds, toasted
Crackers
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Cut 1 pepper with a 1/2 in. star-shaped cookie cutter; reserve. Chop remaining peppers into pieces, combine them with the olives.
Use the pulse button on the blender to mix the cream cheese spread, basil and garlic. Wash the cream cheese container, line it with plastic wrap, leaving a surplus over the edge of the container.
Place 1/2 cup cream cheese mixture in the container, top with olive mixture and the remaining cream cheese mixture. Press it down firmly with the back of a spoon.
Refrigerate cheese spread for 1 hour. Unmold on a plate, discard the plastic wrap. Top with almonds and pepper star. Serve with crackers.
Make ahead: The cheese spread can be stored in the refrigerator for up to 24 hours before serving.
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October 27, 2010 at 2:38 pm (black pepper, extra virgin olive oil, French, fresh basil, garlic, hard-cooked eggs, kosher salt, lemon juice, niçoise olives, oil-packed tuna, red onion, roma tomatoes, Sandwiches, whole-wheat baguette)
A favorite in southern France, pan bagnat means “bathed bread.” The bread in this sandwich is meant to absorb some liquid from the filling, so it’s fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad or baked chips.
Serves 4.
1/3 C finely chopped red onion
2 T chopped pitted niçoise olives
1 T fresh lemon juice
1/4 t kosher salt
1/4 t freshly ground black pepper
1 (6-oz) can premium tuna, packed in oil, drained
1 hard-cooked egg, chopped
1/4 C thinly sliced fresh basil
2 t extra-virgin olive oil
1 (8-oz) whole-wheat French bread baguette
1 garlic clove, halved
1 C thinly sliced plum tomato (about 1)
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1. Combine the first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1″ thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3″) equal portions.
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August 7, 2010 at 12:17 pm (all-purpose flour, Appetizers, black pepper, chives, fresh basil, fresh tomatoes, goat cheese, Main Dish, olive oil, oven, parsley, salt, Summer, vegetable cooking spray, yeast)
Serve with salad for a light lunch, or offer as an appetizer at your next outdoor party. Choose different colors of tomatoes for the most striking presentation.
Serves 12.
1 package dry yeast (about 2 1/4 t)
3/4 C warm water (100 to 110 degrees)
11.25 oz all-purpose flour (about 2 1/2 C)
1 1/4 t salt
1/2 t freshly ground black pepper
2 T olive oil
Cooking spray
3 medium heirloom tomatoes, cut into 1/8″ thick slices (about 1 1/4 lb)
1 C (4 oz) crumbled goat cheese
1 T chopped fresh chives
1 T chopped fresh parsley
8 basil leaves
Freshly ground black pepper to taste
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1. Dissolve yeast in 3/4 C warm water in a small bowl; let stand 5 minutes or until bubbly. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt and 1/2 t pepper in a large bowl; make a well in center of mixture. Add yeast mixture to flour mixture; stir just until moist. Add oil, and stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
2. Punch dough down; cover and let rest 5 minutes. Roll dough into a 16 x 11″ rectangle; place dough on a jelly-roll pan coated with cooking spray. Cover and let rise 1 hour or until doubled in size.
3. While dough rises, arrange tomato slices in a single layer on several layers of paper towels; cover with additional paper towels. Lightly press down occasionally.
4. Preheat oven to 375 degrees.
5. Arrange tomato slices over dough. Sprinkle evenly with cheese. Bake at 375 degrees for 28 minutes or until lightly browned. Remove flatbread from pan; cool 5 minutes on a wire rack. Sprinkle with chives and parsley. Arrange basil over flatbread; sprinkle with additional pepper, if desired.
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June 19, 2010 at 5:08 pm (black pepper, butter, chervil, chives, fennel, fresh basil, lemons, olive oil, oven, parsley, rockfish fillets, salt, salt-packed anchovy fillets, shallots, tarragon)
Serves 4.
1 lemon
10 to 12 sprigs Italian parsley
1 shallot
6 T butter
Salt and freshly ground black pepper
Olive oil
1 to 1 1/2 lb rockfish fillets ( or other fish; 4 to 6 oz per serving)
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First make lemon and parsley butter. Grate zest of lemon. Chop leaves of parsley. Peel and finely dice shallot, put it in a bowl, and squeeze lemon juice over to just cover. Let shallot macerate in juice for 10 minutes, then add butter, lemon zest and parsley. Season with salt and a generous amount of black pepper, and mash butter to mix everything together.
Preheat oven to 425 degrees. Lightly oil a shallow baking dish or roasting pan, or line with parchment paper. Place fillets in baking dish, season with salt and pepper, and moisten lightly with olive oil. Bake fish for 7 to 10 minutes, depending on thickness of fillets, until just cooked through but still moist. Serve with a spoonful or parsley butter on top of each fillet.
Alternative preparation: You can make butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon), or add 3 or 4 chopped, salt-packed anchovy fillets to butter.
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June 11, 2010 at 4:50 pm (basil, black pepper, carrots, celery, crushed tomatoes in puree, extra virgin olive oil, garlic, made from scratch, oregano, sauce, stovetop, yellow onions)
A trio of finely diced vegetables–celery, onions and carrots–gives this slowly simmered sauce incomparable flavor. Because canned tomatoes are high in sodium, no extra salt is added to the recipe.
Makes 2 quarts.
2 t extra-virgin olive oil
2 C finely diced peeled carrots (about 1/2 lb)
2 C finely diced celery
2 C finely diced yellow onion
3 cloves garlic, peeled and crushed
2 28-oz cans crushed tomatoes in puree
3 1/2 C water
2 t dried basil
2 t dried oregano
1 t freshly ground black pepper
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In large, heavy, nonreactive saucepan, heat oil. Add carrots; saute, stirring, 5 minutes. Add celery, saute, stirring, 5 minutes. Add onion; saute, stirring, until vegetables are soft and very lightly caramelized, about 5 minutes. Add crushed garlic. Saute, stirring, until garlic is cooked through but not browned, about 3 minutes.
Add tomatoes, water, herbs and spices. Over high heat, bring to a boil; stirring constantly. Reduce heat to steady simmer. Cook for 1 hour, stirring bottom frequently to prevent sticking.
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February 24, 2010 at 2:25 pm (basil, canned diced tomatoes, canned mushrooms, green bell pepper, long-grain white rice, Mexican, onion, oregano, parsley, pepper, Side dish, stovetop, vegetable oil, Vegetarian)
Makes 6 servings.
1/4 C oil
4 oz canned mushrooms, drained
1/2 C chopped onion
1/4 C chopped green pepper
16 oz canned diced tomatoes
2 C water
1 C uncooked rice
2 T chopped parsley
Pepper to taste
1/4 t dried basil
1/4 t oregano
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Heat oil in a large, deep skillet. Add mushrooms, onions and green pepper. Cook slowly until tender and lightly browned.
Add tomatoes and water. Bring to a boil, add rice and remaining ingredients. Reduce heat, cover and cook about 30 minutes or until rice is tender.
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February 24, 2010 at 2:10 pm (7 ingredients or less, balsamic vinegar, basil, canola oil, grainy mustard, granulated sugar, maple syrup, no-cook, olive oil, salad dressings)
Makes 1 1/4 Cups
This zingy dressing makes enough for several salads. Try it in bean-and-vegetable combos or drizzle it over mixed green salads. Use a glass canning jar marked in 1-oz increments both to measure ingredients (2 T equals 1 oz) and to store leftovers.
1/2 C balsamic vinegar
1/4 C olive oil
1/4 C canola oil
2 T coarse-grained mustard
1 T pure maple syrup OR 1/2 t sugar
2 t dried basil
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In glass jar with tight-fitting lid, combine all ingredients and shake to blend. Store in refrigerator. Bring to room temperature and shake well before using.
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February 11, 2010 at 9:09 pm (baby spinach, basil, ground turkey, italian-flavored bread crumbs, ketchup, Main Dish, oregano, oven, parmesan, pasta sauce, red pepper (cayenne), salt, scallions, spaghetti, stovetop)
Makes 4 servings.
Prep time: 20 minutes
Bake time: 25 minutes
6 oz baby spinach, divided
1 lb ground turkey
3 green onions, finely chopped
1/4 C seasoned dry bread crumbs
1/4 C ketchup
1 t dried basil, crushed
1/2 t dried oregano, crushed
1/2 t salt
1/4 t cayenne pepper
1/2 C grated Parmesan cheese
26 oz jar marinara sauce
12 oz dry spaghetti, cooked and drained
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Chop 1 C spinach and combine in large bowl with ground turkey, green onions, bread crumbs, ketchup, basil, oregano, salt and cayenne pepper, mixing well. Shape firmly into 12 (1 1/2″) balls. Roll each in Parmesan cheese. Place in 9 x 13″ baking dish, sprayed with vegetable cooking spray. Bake at 375 degrees, 20 to 25 minutes or until cooked through, turning once or twice.
Combine remaining spinach and marinara sauce in large skillet. Cook, stirring occasionally, until spinach is wilted and sauce is heated through.
Serve sauce over cooked spaghetti on 4 serving plates and top each with 3 turkey meatballs.
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October 11, 2009 at 5:19 pm (basil, cooked brown rice, fresh basil, fresh oregano leaves, hot cooked rice, Italian, Main Dish, milk, onion, oregano, parmesan, pasta sauce, plain breadcrumbs, Quick Dishes, quick oats, red pepper (cayenne), spaghetti, stovetop, vegetable oil, Vegetarian, wheat germ)
Prep Time:25 min
Start to Finish:25 min
makes:6 servings
1 package (16 oz) uncooked spaghetti
2 cups cooked brown or white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain bread crumbs
1/4 cup milk
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups tomato pasta sauce
Shredded Parmesan cheese, if desired
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1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
3. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
4. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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