Sentences with phrase «in chopped basil»

Remove bay leaf and discard then stir in chopped basil.

Stir the ricotta until smooth and creamy, then fold in the chopped basil.

Remove from the heat and add in the chopped basil, balsamic vinegar, red pepper flakes and salt.

At last add in the chopped basil and the nutritional yeast.

Add in chopped basil, and Parmesan cheese, before serving

When almost finished, stir in the chopped basil.

Pour soup into a bowl; stir in chopped basil, sugar and salt.

Not exact matches

6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper

I love to add some chopped scallions, spirulina, cherry tomatoes, basil, cilantro, dill, and if I'm really in the mood extra hot peppers, and garlic.

In food processor bowl combine basil and garlic and process until coarsely chopped.

In a large bowl, combine all the ingredients for the meatballs — ground chicken breast, breadcrumbs, minced garlic, 1 egg, 2 tablespoons chopped basil (reserve 1 tbsp for later!)

Spread over the dough the tomato's sauce, powder with oregano, place the tomatos in slices, add salt and the basil leaves chopped or how you like, and top with mozarella cheese.

-- Chop the tomatoes, cheese, and basil before placing wontons in the oven and toss together in a bowl.

Cucumber - Carrot Slaw (make first and set aside) * 1 medium cucumber, seeded, but not peeled, and julienned or shredded * 1 medium carrot, julienned or shredded ** 2 tablespoons finely chopped Thai basil 2 tablespoons vegan «fish» sauce (sold as «vegetarian» in Asian markets) 1 teaspoon rice wine vinegar 1/8 teaspoon salt

In a large bowl, toss pasta with chopped bell pepper, olives, spinach, basil and feta.

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice and sea salt and pulse until finely chopped.

Stir in the freshly chopped basil, reserving some to sprinkle on top of the finished dish.

Place shredded chicken back in slow cooker, add chopped basil and stir all contents to combine.

I had some basil left over from a pasta sauce; instead of chucking it, I chopped it finely and added it in to these.

Although my favorite thing to do is marinate them in some cider vinegar with chopped fresh basil (dissolve liberal amount of sugar in it to cut the pucker) for about 15 - 20 mins, top the slices with a whole basil leaf and a thick slice of fresh mozerella.

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

1 lb dry mayocoba beans 6 cups chicken stock 14 ounce can of hearts of palm, drained and chopped 1 lb vine - riped tomatoes, destemmed and chopped 1/2 cup olive oil 1/4 cup white vinegar 4 tablespoons basil stir in paste 1/2 teaspoon salt 1/2 cup grated pecorino Romano cheese

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

Fresh chopped tomatoes, basil and onions, topped with mixture of shredded cheese and mayonnaise, baked in a pie shell.

Place the the lentils, bread crumbs, oats, walnuts, sauce, thyme, basil, oregano and salt in a food processor and pulse until well chopped.

:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.

Pulse together pine nuts, minced garlic and basil leaves in a food processor until coarsely chopped.

200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut into cubes half a yellow pepper, cleaned and cuto into cubes 8 - 10 cherry tomatoes, cleaned and cut into quarters 1 carrot, cleaned and cut into cubes 2 hanfuld black pitted olives, chopped a handful of fresh parsley, cleaned and finely chopped a handful of fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste

COMBINE corn, grape tomatoes, yellow tomatoes, chopped tomato, onion, mint, basil, oil, vinegar, capers, salt, and pepper in large bowl.

Whisk together 1 Tbsp pure maple syrup, 2 tsp sherry or white wine vinegar, and 1 Tbsp chopped fresh basil in large bowl.

Place parsley, basil and salt in food processor; cover and pulse until coarsely chopped.

As a rule of thumb, fresh delicate herbs won't tolerate the long stint at high temps in the oven, so it's best to «finish» the dish once the vegetables have been removed from the oven and are being served with a sprinkle of the freshly chopped parsley, cilantro, basil, mint, etc..

I make the parley, cilantro, mint, basil, lemon juice and evoo into a dressing in the Vitamix and store the chopped cauliflower, tomatoes, red pepper separate.

fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.

Ingredients For the fava bean soup 700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water 1 small shallot, peeled and chopped 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste For the cherry tomato and basil relish 2 handfuls cherry tomatoes, -LSB-...]

Sprinkle the tomatoes, zucchini, chopped onion, basil, and cheese evenly in the casserole dish or pie plate; set aside.

In a medium bowl gently toss together tomatoes, salt, oregano, chopped fresh basil leaves and olive oil.

Then I mixed ricotta, shredded Parmesan, salt, pepper and chopped basil, and put it in the pastry crust until it almost reached the top of the edges (I used a narrow rectangular tart pan).

Optional: approximately 1/4 cup fresh Thai basil, whole leaves or coarsely chopped + more for garnish if desired (sold in Asian markets)

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 divinin 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 divinIn 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.

can tomato paste; same can filled with water 1 t. sugar 1/2 c. pecorino romano cheese 2 T. dried basil or 1/3 c. fresh chopped basil Salt and Pepper Ok my beautiful vegetarians and vegans, I am not sure if meat is kosher on the blog, so you could probably substitute seitan, soy in a tube or Portobello mushrooms or just shut your eyes for a moment.

Menu Description: «Chopped lettuce, basil, salami, chilled roast turkey breast, diced tomatoes and Mozzarella cheese tossed in our herb - mustard Parmesan vinaigrette topped with scallions.»

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

Place the cream and chopped basil in a small pan and heat gently.

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.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

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

3 pounds ripe plum tomatoes, cut in half lengthwise 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed (chopped will be less stringy in the end) 1 teaspoon fresh thyme leaves 1 quart chicken stock or water