Sentences with phrase «out of that basil»

My store was out of basil, can't wait to make it again when it is in stock.

great sandwich I couldn't find mozzarella so I used the smoked provolone that was handy at the store and lemon basil as they were out of basil grilled the tomatoes right on the grill, which was easier and didn't use much of the reserved vinegar its a dynamite recipe so it didn't matter that I had to make a few substitutes Andy Baraghani is really one to watch for fun and tasty recipes.

We skipped the hazlenut and my grocery store was out of fresh basil — OUT OF BASIL!

But before it met its end, I got quite a few good leaves out of that basil, and with it, I made my own pesto.

Not exact matches

I was recently in my backyard trying to photograph a simple bean dish and picked a basil leaf to add some extra color, but the basil added such a nice flavor, it turned out to be the star of the show.

I subbed baby spinach for the basil and a can of whole tomatoes for the fresh tomatoes (as I was out of them), and used a bar mix instead of a blender.

They are roasted and then tossed with a basil and almond pesto, which we added a splash of maple too so that the tartness of the sprouts was evened out.

What would you recommend cutting out if you wanted to use premade pesto instead of basil / other raw ingredients?

You can also sub out one of the cups of kale for a cup of fresh basil, but I didn't have any on hand and really didn't miss it in the end result.

-- Take the muffin pan out of the oven and divide the tomato / cheese / basil filling equally among the cups and bake for another 5 minutes.

Take the cubed aubergines and tomatoes out of the oven and add them to the pan with the quinoa, basil and spinach.

If you love basil, you'll really appreciate that subtle flavor and frankly, if someone in your household doesn't like basil or is freak out by the thought of an herb in their cookies, just don't tell them!

When the pizza comes out of the oven, I give it a quick dusting of grated Parmesan, a tiny drizzle of artisan - quality virgin olive oil, and a bit of basil cut into a chiffonade.

I've read you can save whole leaves of basil in the freezer, so we have washed and prepped some to test out this winter (http://www.rodalesorganiclife.com/food/preserving-basil) and will also just blend up some leaves with the oil and freeze in ice cube trays to defrost and add the vinegar later and top a winter salad.

freshly picked cherry tomatoes and basil from the garden today, spilling out of a harvest basket

After pulling the garlic basil parmesan crisps out of the oven, you'll place the slightly cooled crisps onto the back of a muffin tin and form them into the shape of cups.

They include 11 distinct product categories: black, green and white teas; dessert teas that mimic the flavor profiles of classic desserts without the calories; honey teas that contain real organic honey inside the teabag that dissolves out into the cup as it's infused; tulsi «holy basil» teas; rooibos - based red teas; holiday teas inspired by the season but available year - round; decaffeinated teas, chai; and traditional favorites — the Darjeeling, Ceylon and Irish Breakfast teas.

This batch is one she whipped up using fresh basil and tomatoes out of the garden.

My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with chopped tomatoes and fresh basil with a ball of fresh mozzarella cheese on the side.

I love how well - balanced this dish turned out to be thanks to the combination of the veggies, healthy oils (olive oil and basil pesto), protein (chicken), and a moderate amount of carbs (tortellini).

My only changes were to use goat cheese instead of mozzarella to accommodate my inability to consume cow products, and to add some strips of fresh basil when the pizza comes out of the oven.

I did make a few minor adjustments: left onion out; substituted basil for oregano, added a bit of finely chopped green onion, and used Louisiana hot sauce (didn't have soy sauce).

but he LOVED it as so did I. I ended up serving it with fresh basil and garlic since the store was out of fresh rosemary.

You could probably sub out some of the spinach for basil or chard too.

I generally add a generous handfull of fresh basil and a bit of extra lemon juice (more than normal) to bring out the basil flavour.

I got the heirlooms from the farmer's market, picked the basil out of my garden and used very good cheese, that I grated myself.

I cooked the basil with the tomato mixture I'm not eating bread so use portabello mushrooms instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to dry it out a bit).

Cut slices of the sun - dried tomato and basil quiche right out of the skillet.

For the cheese connoisseurs out there I promise with this vegan spinach basil pesto you won't even miss the lack of Parmesan.

Place drained basil leaves on a double layer of paper towels, roll up and gently squeeze out remaining water.

This is a naturally gluten free pizza, the crust is made out of almonds and cauliflower, and the sauce is a dreamy cashew basil spread.

I subbed a whole bunch of stuff — parmesan instead of feta, basil in place of the other herbs, threw in some lentils... came out perfectly.

1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish

Last fall, with my cookbook tour, I never pulled out the basil plants that took over much of the garden, so their dead stalks still stand in a creepy post apocalyptic row.

This dish highlights the fresh tomatoes, and the little bit of basil (which was picked out of my backyard) makes this side dish sing.

Generic Italian Seasoning because my out of date dried basil was flavorless.

They turned out great, even used the last of the basil from the garden.

The Magic Bullet does a great job of bringing a burst of freshness to the dish, just don't leave out that basil topping.

* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)

Check out this burger with garlic and sun - dried tomatoes, served open - faced with a hefty slab of gooey mozzarella and lots of fresh basil.

If you are a dill hater (I know there are some of you out there) feel free to switch up the herb, Italian parsley, basil, or chives would all work well here.

So while making pesto out of all kinds of crazy colorful veggies sounds like fun, I'm always a bit disappointed at the lack of basil - y flavor.

Skipped the basil cause out of season and added a carrot and bit of tomato paste for color.

Frankly, I just eat spoonfuls of wild garlic pesto or basil pesto or this rose petal and roasted tomato pesto straight out of the jar because I can.

I was getting a little skeptical with the sweet potato and basil combination (wrapped in a rice paper with vermicelli)... but interestingly it turned out to be the better tasting roll out of the two.

This simple summer dish of pasta with tomatoes and basil will get you out of the kitchen quickly.

All of the egg vendors with «sold out» signs packing up, trailers being filled up with potted plants and coolers full of spinach, beets, and basil, folks breaking down their white canvas tents.

The blend of flavors from the sweet marinara, cashew cheese and basil is something out of the movies.

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.

If you like you can sprinkle some pizza spices on the pizza when it comes out of the oven as well as some fresh basil and ready to serve.