1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2 cups whole wheat couscous,
cooked chopped basil and pine nuts, optional
Not exact matches
Once everything is
cooked through, remove the lemon grass stalk and serve with a sprinkle of
chopped basil leaves, chilli, salt and pepper.
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups
cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and
chopped 1 medium carrot or 2 baby carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5
basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
7 - 8 lasagna noodles,
cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried parsley (or 1 tablespoon fresh) 1/2 teaspoon dried
basil (or 2 teaspoons fresh) 1/2 teaspoon salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach,
chopped Cooking spray 2 cups marinara sauce
2 Red Peppers 2 small red onions 1 large clove of garlic 8 mini plum tomatoes (or cherry tomatoes) 3
cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful of olives (green, black whatever you prefer) 2 tablespoons of Extra Virgin Olive Oil handful of
chopped basil Splash of Balsamic Vinegar Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
Place shredded chicken back in slow
cooker, add
chopped basil and stir all contents to combine.
2 Cups
cooked farro 1/4 Cup
basil,
chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese,
chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup
chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes,
chopped
Adding a cinnamon stick to the couscous while
cooking adds a great deal of flavor as does adding a handful of
chopped herbs after
cooking: parsley, dill, mint,
basil.
Pizza: 1 recipe Pizza Dough about 1/3 cup
basil pesto (recipe below) about 1 1/2 cups Fontina cheese about 1 1/2 cups mozzarella cheese 1 can artichoke hearts, roughly
chopped 1 boneless skinless chicken breast half,
cooked and
chopped (or shredded rotisserie chicken)
Add roma tomatoes,
chopped basil leaves, fresh spinach leaves, and garlic cloves to the chicken skillet and
cook on medium high heat about 3 minutes, until spinach wilts slightly.
Variations: Add 2 cups coarsely
chopped fresh baby spinach when
cooking the vegetables; substitute
chopped green olives for the kalamata olives; top with shredded fresh
basil leaves.
For this dinner, I decided to add some
chopped basil and pine nuts to the couscous after it was
cooked up.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely
chopped 2 medium - sized carrots, finely
chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of
cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry
basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
In a medium frying pan add Italian sausage (casing removed and
chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano,
basil, salt and pepper to taste,
cook on medium for approximately 10 minutes.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until soft, about 10 minutes / Add
chopped tomatoes and
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot /
Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
Cook until beans are about halfway
cooked, about 20 minutes / Add potatoes and
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely div
cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh
basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Barley Tomato Salad 1 lb tomatoes on the vine 1/4 cup olive oil, plus more for drizzling cherry tomatoes 1 tablespoon balsamic vinegar 1 tablespoon coconut sugar 1/2 teaspoon sea salt, plus more for cherry tomatoes 3 garlic cloves — minced 2 cups yellow or red cherry tomatoes — cut in half freshly ground black pepper 1 cup pearled barley — soaked overnight and
cooked for about 20 minutes, until soft, drained and cooled 1/2 cup heirloom forbidden black rice or other black rice —
cooked according to package instructions, cooled assorted 3 - 5 heirloom tomatoes — sliced 3 tablespoons
chopped mint leaves handful
basil leaves — torn about 2 tablespoons each minced dill and parsley — optional
1/4 c olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch red pepper flakes + 1
basil sprig, plus extra for garnish + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + kosher salt and freshly ground black pepper +
cooked spaghetti, for serving
3 tbsp butter + 3 tbsp olive oil + 1 finely
chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1
basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine vinegar + 3 tbsp vodka + 1/2 c heavy cream + salt and pepper +
cooked tortellini, for serving
cans whole plum tomatoes * 2 cups
cooked chickpeas * 1 tablespoons
chopped or dried oregano * 2 handfuls
chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste *
Basil Pesto (1/2 cup lemon
basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)
1 9 - ounce package refrigerated cheese tortellini,
cooked according to package directions 3 cups assorted fresh cut vegetables such as broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup
chopped fresh
basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
1/4 c olive oil + 1 lb (3 small) beef short ribs + kosher salt and freshly ground black pepper + 1 finely
chopped medium onion + 4 thinly sliced garlic cloves + 4 c chicken stock + one 8 - oz ham hock + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 tsp dried oregano + 1 small
basil sprig +
cooked fusilli, for serving + grated Pecorino Romano, for garnish
ingredients: 2 small eggplants, peeled and sliced 1 whole egg 1 egg white 1/2 cup parmesan cheese, grated 1 1/4 cup quinoa,
cooked 2 tablespoons parsley,
chopped 2 tablespoons fresh
basil,
chopped 2 garlic cloves, minced 1/2 teaspoon pepper 1/2 teaspoon salt
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds
cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large sweet onion, sliced 1 red bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely
chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai
basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of
chopped onions 1 - 2 Tbsp avocado oil or any high heat
cooking oil of your choice
Cooking Spray 2 - 4 cloves of minced garlic 16 slices of pepperoni, coarsely
chopped * 1/4 teaspoon of dried oregano 1 1/2 cups of lower - sodium marinara sauce 2 tablespoons of
chopped fresh
basil (or 1/2 tsp of dried) 2 teaspoons olive oil 1 1/2 pounds of chicken cutlets 1/4 teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
Slow
cooked Italian - flavored chicken is piled high on toasty garlic bread with melted Provolone cheese and fresh
chopped basil.
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound
cooked deveined peeled medium shrimp 4 cups thinly sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions sliced 1/2 cup cilantro,
chopped 1/2 cup sliced
basil leaves
Summer Veggie Salad with Wheat Berries 2 cobs of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2 Tbsp fresh
basil,
chopped 2 oz feta, crumbled 1/2 C wheat berries,
cooked 2 Tbsp red wine vinegar 2 Tbsp olive oil 1 Tbsp stone ground mustard salt to taste
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then
cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh
basil, cleaned and
chopped, to taste
While pasta is
cooking,
chop basil leaves.
Marisa Moore, RD Yields 2 - 45 mins Prep Time Save Recipe Print Recipe Ingredients2 cups
cooked chickpeas, (1 15 oz can, rinsed and drained) 1 tomato,
chopped and seeded1 clove garlic, minced1 tablespoon extra virgin olive oil1 / 2 lemon, juiced2 - 3 fresh
basil leaves, tornFresh cracked black pepper to tasteSalt to tasteInstructionsCombine all ingredients in your favorite bowl and... Read More»
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely
chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried
basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
Mix up the quantities and proportions to suit your taste and the situation: Add
chopped avocado just before serving in place of the cucumber, use
cooked green beans instead of bell pepper, add halved cherry tomatoes, or top with
basil ribbons.
12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper,
chopped 1 small white onion, sliced 1/2 cup fresh cilantro,
chopped 1/4 cup fresh
basil,
chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup
cooked brown rice
Ingredients: • 2 Greek Lifestyle Flatbread (Kontos Foods) • 1
cooked medium beet • 2 garlic cloves • 2 large Roma tomatoes, sliced • 1/2 cup grape tomatoes, halved • 1/2 cup Feta cheese, crumbled • 3 teaspoons Greek olive oil • 1 teaspoon dried oregano • 1 teaspoon dried
basil • Salt & Pepper, to taste • Fresh
basil,
chopped Method: 1.
2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh
basil 1 cup loosely packed fresh cilantro 1 cup finely
chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups
cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave
Add the soy sauce mixture and
chopped basil and
cook for 1 minute.
Add the soy sauce mixture and
chopped basil and
cook for 1 more minute.
In a bowl, add mozzarella balls, cherry tomatoes,
chopped basil, diced red onions, white cannellini beans, the
cooked pasta, and Genova Tuna in a convenient easy to open can.
Ingredients: 4 cups grape tomatoes 3 garlic cloves, peeled 3 tablespoons extra-virgin olive oil 2 teaspoons coarse kosher salt 1 teaspoon freshly ground black pepper 1/4 cup balsamic vinegar 2 naan breads olive oil mister or
cooking spray cubed mozzarella 1/4 cup fresh
basil,
chopped
Cook for a few minutes and add some
chopped basil, lemon juice, a pinch of salt and pepper.
Ingredients 1 box large pasta shells 1 15oz container part - skim ricotta cheese 1 egg, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup shredded Italian Cheese (mix of Mozzarella and Provolone) Small handful of fresh
basil leaves,
chopped 1/2 cup thawed frozen spinach * 1 chicken breast,
cooked and shredded /
chopped 1/2 tsp salt 1/4 tsp pepper 2 cups marinara sauce, divided 1/2 -3 / 4 cup shredded Italian cheese (mix of Mozzarella and Provolone) * First squeeze all of the extra liquid out of the thawed spinach, then measure.
1 tbsp olive oil 1 cup onion,
chopped 2 cups
cooked chickpeas 1 lb Brussels sprouts, trimmed and quartered 4 garlic cloves, minced 1/2 tsp dried thyme 1/2 tsp dried
basil 1/4 tsp dried tarragon 1/2 cup sun - dried tomatoes, rinsed and
chopped (soaked for 10 minutes in boiling water if super dry) 2 cup vegetable broth 1/4 cup red wine 2 cups thinly sliced kale (200g prepped)
Stir in tomatoes,
chopped basil, salt and pepper and
cook, stirring occasionally until heated through.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion,
chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried
basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups
cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes,
chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
for the fritters: 2 cups of
cooked quinoa 2 cups of
cooked peas 1 cup of loosely packed
basil, roughly
chopped 2 tablespoons of extra virgin olive oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
1 cup cheddar cheese, shredded 2 eggs 1 cup toasted wheat germ or
cooked rice 1 cup parsley, finely
chopped 3 stalks celery, minced 1 onion, minced 1 cup walnuts, finely
chopped 1 green or red pepper, finely
chopped 1 tsp salt 1 tbsp
basil 2 tsp curry powder
1 large eggplant, ends cut off and sliced thinly lengthwise 1 cup quinoa,
cooked according to directions on package Handful of spinach,
chopped 1/4 cup pine nuts, toasted 1/8 cup raisins 8 to 10
basil leaves Tomato sauce (your recipe or hers)
Add the
chopped tomatoes and half of the fresh
basil or dried
basil to the beans and continue
cooking.
1 cup / 240 ml milk 3 tablespoons clarified butter or olive oil 1 small shallot, minced 1 1/2 teaspoons fine grain sea salt 3/4 cup / 5 oz / 145 g semolina flour 1 1/2 cup / 2 oz finely
chopped kale (remove stems first) 1/3 cup / 20 g grated Gruyere cheese 1 1/3 cups / 150 g
cooked millet * 30
basil leaves,
chopped 3 large eggs 2 cups / 140 g whole wheat panko (or dried bread crumbs)