Add 1
tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes.
Pour the tomatoes over the sausage and stir in the sun - dried tomatoes along with 2
tablespoons of the basil.
Remove the sauce from the heat, add all but 1
tablespoon of the basil (reserving the remaining tablespoon for garnish) and stir in the roasted eggplant.
Reserving 2
tablespoons of basil for garnish, gently toss the first five ingredients in a small bowl.
I marinated mine for about an hour in
a tablespoon of the basil and oregano flavored olive oil from last week, with a bit of salt.
Add the garlic,
a tablespoon of the basil and the cayenne pepper and stir together.
Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one
tablespoon of the basil - cilantro mixture until the two are incorporated.
I followed the recipe exactly but 2
Tablespoons of basil seemed way to much, for us anyway.
To make the filling, combine the ricotta, 1/2 cup of the mozzarella, 3/4 cup of the Parmesan, the eggs, the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, 3 tablespoons of the parsley and 3
tablespoons of the basil.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh
basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
I made them the other day with a
tablespoon of tomato puree, a few sun - dried tomatoes and some fresh
basil leaves, which was delicious!
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh
basil Finely ground sea salt Freshly ground black pepper
for the filling 1
tablespoon olive oil 1 - 2 shallots or 1 small yellow onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1 cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh
basil — torn, optional
Peach and Fresh Herb Sorbet 6 small or 4 large peaches 2/3 cup water 3 - 4
tablespoons raw agave nectar juice
of half a lemon 1 - 2 packed
tablespoons fresh
basil and lemon thyme leaves
-- 2
tablespoons of dried mixed herbs (I used herbs de provence but
basil, rosemary, thyme, oregano etc are all great)
Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple
tablespoons of sour cream, a squeeze
of lemon juice, crushed garlic, chopped fresh
basil, salt and pepper to taste.
1 - 2
tablespoons finely minced fresh herb
of choice (optional; fresh
basil goes particularly well in this salad)
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or
basil), chopped
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for garnish
half a garlic clove, peeled a handful
of fresh
basil, cleaned 2 handfuls
of shelled hazelnuts 2
tablespoons nutritional yeast flakes 2
tablespoons wholemeal breadcrumbs 1
tablespoon extra virgin olive oil
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast,
basil, olive oil, lemon, dried mushrooms, sea salt, black pepper, red chili pepper flakes and 3
tablespoons water.
Scoop a
tablespoon of the pesto onto each slice
of bread, then top one side with the tomatoes, mozzarella, avocado, and
basil.
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
Basil and parmesan madeleines 8
tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh
basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream
of tartar 2
tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third
of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part
of the oven so they would not burn).
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1
tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped
basil
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
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove
of garlic, finely grated with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles
of choice 4 cups small broccoli florets, from roughly 1 bunch
of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful
of Thai
basil leaves, sliced (or regular
basil, no big deal!)
:) 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.
Add torn fresh
basil, cooled croutons, enough olive oil to heavily coat, a
tablespoon or so
of balsamic vinegar, salt and pepper.
Add about a
tablespoon of fresh chopped
basil and stir then set a side.
1 large eggplant, cut into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2
tablespoons of their oil 1/2 cup bocconcini packed in oil 6 fresh
basil leaves, torn into small pieces 3
tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
This recipe calls for two
tablespoons of Cabot unsalted butter, all - purpose flour, lowfat milk, four ounces
of Cabot Alpine Cheddar, 3
tablespoons of fresh herbs (mostly
basil, parsley, cilantro or oregano), salt and cayenne pepper.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2
tablespoons extra virgin olive oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh
basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such as
basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch
of cayenne pepper
In a medium bowl add a can
of diced or pureed tomatoes, add 1 teaspoon oregano, 1 teaspoon
basil, a sprinkle
of salt,
tablespoon of olive oil and stir to combine.
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
To start building your summer rolls, place a few sprigs
of basil and cilantro down, then 2 - 3 pieces
of each vegetable, 1 1/2
tablespoons of tuna and lastly 2 slices
of avocado on top
of the tuna.
Ingredients - 4 oz
of fresh
basil, stems removed - 3 cloves
of garlic - 1/3 cup Parmesan - 1/2 tsp salt (more to taste)- Juice
of quarter
of a lemon - 1/4 cup extra virgin olive oil - 2
tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor until smooth.
Place whole
basil leaves, garlic, cheese, nuts, and about 2
tablespoons oil in the bowl
of a food processor, and pulse 2 to 3 times or until a rough paste forms.
1
tablespoon unsalted butter 1 1/4 pounds / 20 ounces / 570 g Yukon Gold potatoes 1/2 cup / 120 ml heavy cream 2 pounds / 32 oz / 910 g ripe tomatoes a small handful
of basil leaves, slivered sea salt and freshly ground pepper
Mix the cooked garlic and sprout mixture along with 1 cup
of whole milk ricotta, 1/2 cup
of Panko bread crumbs, 1 cup
of parmesan cheese, 1
tablespoon of dried thyme, 1
tablespoon of dried
basil, 1 teaspoon
of dried marjoram and 1 teaspoon
of dried sage.
Ingredients - 1 package
of Trader Joe's Pizza Dough - 5 - 6
tablespoons of Trader Joe's Pizza Sauce - 12 oz fresh mozzarella, thinly sliced or torn into pieces - Fresh
basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
2
tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh
basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
Avocado Chickpea Salad w / Vegan Pesto 1 can chickpeas (rinsed and drained) 1 avocado (cubed) lemon juice salt and pepper 2 scallions (chopped) 2 handfuls
of spring mix 4
tablespoons of vegan
basil arugula pesto
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
6 shallots, peeled 3 cloves garlic, peeled 1
tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh
basil leaves for garnish
Basil Ice Cream 1 cup raw cashews 2 cups purified water 8 - 10 pitted dates or 8
tablespoons agave syrup 1 1/2 cups loosely packed
basil leaves juice and zest
of 1 lemon
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4
tablespoons raw apple cider vinegar * 2
tablespoons cultured buttermilk * 1 handful
of fresh
basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) * pinch
of ground cayenne pepper — optional * sea salt and freshly ground pepper to taste
Top with
basil and a few
tablespoons of ricotta.
In another large bowl, toss the shrimp, baguette, tomatoes, and
basil with the lemon juice, remaining 2
tablespoons of oil, 1/2 teaspoon
of salt, and 1/4 teaspoon
of pepper.