Sentences with phrase «herbs i used basil»

For herbs I used basil, thyme & parsley, they were the fresh ones I had available.

Not exact matches

I use dried herbs de provence, but a mix of oregano, thyme, basil etc will work perfectly too!

-- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

Similar to their neighbors to the south in the Golden State, they use soy, lemon and lime, ginger, garlic, dried mushrooms and fresh herbs like basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.

But you can use other herbs that you might like as well, thinking thyme, basil and you can also add other veggies as well like red potatoes but you need to adjust the cooking time.

Despite the fact that it is so cold here I've had to get out the ugg boots to keep my toes warm, I was compelled to make this because it looked so good... and have had it three times since — using whatever herbs I had including coriander and thai basil.

Actually I have realised, throughout my balcony gardener's experience, that I rarely use such popular herbs as thyme or basic basil!

I opted to use basil and thyme since I have some in my garden and I was in the mood for those flavours, but truly any herb will do the trick.

It's a twist on a traditional tomato basil soup, using roasted red pepper for a smokey flavor, a mix of dried herbs for a bit more zing, and quinoa for added thickness.

You can vary this by using other fruit juices or wine as the soaking liquid, and using different herbs and spices: pineapple - clove, white wine with basil, apple - horseradish — there are endless combinations.

You can choose any fruits you like and use herbs such as thyme, mint, lemon balm and basil as decoration.

can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.

1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce fresh herbs for topping such as basil or fresh thyme (I used thyme)

Use whatever your favorite herbs are whether that's basil, rosemary, dill or a mix.

Ever since I planted that herb box, we've been enjoying caprese salads made with fresh basil and omelets with chives, but there are a few herbs that are getting a little less use — specifically the thyme and rosemary.

Top with dollops of goat cheese and torn up pieces of fresh herbs (I used basil).

Toppings: cheese (I used an Italian cheese blend) meat (optional - I used leftover grilled chicken breast) vegetables (such as red and green bell peppers, cremini mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)

1T each assorted minced herbs — basil, tarragon, chives, rosemary — feel free to make your own combination using whatever is fresh

I used a little basil and a Japanese eggplant (since the size was more compatible), and I threw a little bit of the tomato puree, garlic, onions and herbs on top of the slices, as well.

Use herbs like basil, dill, chives, parsley, thyme, rosemary, and sage, or a mixture of any.

I also didn't have anchovies so, I used some capers and, I added some additional fresh herbs (savory and lemon thyme) along with basil.

These tomatoes also have lots of garlic and herbs in them, so if you are using chopped raw tomatoes (or your own plain defrosted garden tomatoes), I would add a nice sized handful of chopped herbs of your choice to this recipe: basil, rosemary and parsley will all work, or use a combination.

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

In this recipe I used fresh coriander, however feel free to replace it with any other herbs you like — parsley or basil will work well too.

Organic IQF Herbs cilantro, basil, and parsley The organic line guarantees the same flavor and functional characteristics as SupHerb Farms» original IQF line of herbs: fresh frozen, ready - to - use, customization options, safety tested, and year - round availabiHerbs cilantro, basil, and parsley The organic line guarantees the same flavor and functional characteristics as SupHerb Farms» original IQF line of herbs: fresh frozen, ready - to - use, customization options, safety tested, and year - round availabiherbs: fresh frozen, ready - to - use, customization options, safety tested, and year - round availability.

If I had fresh basil I would use it EVERY day — no joke;) We're moving soon and that is the * first * thing I'm setting up on our deck: herb garden!

The recipe is similar to yours, just using fresh basil for the herbs, no bay leaves.

Used all basil for the herbs, stirred in some tiny cubes of mozzarella, topped with breadcrumbs.

2 cups arugula 1 cup spinach 2 - 3 cloves garlic 1 teaspoon dried herbs of your choice (I used basil and thyme) cayenne pepper, to taste (optional) salt & pepper, to taste 1/3 cup nuts, I used a mix of pine nuts and pecans 1/2 cup olive oil 2 tablespoons lemon juice 1/4 cup parmesan cheese 1 16 ounce can of artichoke hearts, drained and chopped 1 pound farfalle or pasta of your choice

And I used basil as my herb.

And there's no better way to use up an abundance of fresh herbs than with a basil pesto, which not only imparts herby flavor but the spice of garlic and richness of cheese and nuts.

You can use whatever fresh herbs you have — basil, mint, parsley or even cilantro.

I use basil, dill and chives, sometimes rosemary or cilantro (whatever is fresh in the garden or I have on hand), and I use a generous portion of herbs — not precise on measuring, but otherwise make it exactly as written.

1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.

Tip: Using only basil in pesto can be pretty pricey and if you're like me and grow herbs in your garden or in pots around your house, you don't want to take a whole bunch for just for one recipe, so using spinach and other herbs hUsing only basil in pesto can be pretty pricey and if you're like me and grow herbs in your garden or in pots around your house, you don't want to take a whole bunch for just for one recipe, so using spinach and other herbs husing spinach and other herbs helps!

Tip: Try using a different fresh herb in place of the mint such as 2 tablespoons chopped fresh cilantro or basil.

For the salad component I used cucumber ribbons, some freshly picked herbs like mint, coriander and basil.

I used snippets of basil on mine, but you could use arugula, baby salad greens, or a different herb, if you wish.

For the summer salad you see here, I used a combination of four different types of lettuces from my garden chopped with radishes, nasturtium flowers, and fresh herbs (basil, cilantro, lemon balm, and parsley, also from my garden).

This herbed tahini sauce recipe is exactly how it appears in Dishing Up the Dirt except I used mint instead of basil because that is what I had on hand.

If you don't like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

When I made these I did not find the dill overwhelming but I personally love dill, so if you prefer another herb you could use that instead (parsley, basil, etc).

If using fresh herbs such as parsley or cilantro or basil, I would add it chopped at the very end or even as a garnish; fresh herbs that are more delicate like these will lose flavor if over-cooked.

I used dried herbs (basil, oregano, parsley, «mixed herbs» (no salt in the mix)-RRB- which I think was part of the issue.

I love using fresh herbs in my sweets like making basil the shining star of these brilliantly green Basil Pots de Creme.

You can use any herbs you like, I generally stick to just basil because that's what I grow in my garden.

Used parsley, basil, thyme & chives, and probably doubles the total amount of herbs.

Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1 tbsp combined fresh chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →

Use any mixture of soft herbs you like (tarragon, chervil, dill, basil, chives)-- just avoid anything super strong like oregano or marjoram.