-- While the rice is cooking, combine the beans, the remaining 1/2 cup broth, the lemon juice, and the remaining 1/2
teaspoon basil in a high - speed blender or food processor and puree until smooth.
Not exact matches
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut
in 1» pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small)
basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive oil Baguette, cut into slices on the diagonal Garlic, peeled and cut
in half Olive oil for drizzling
In a small bowl, combine 1 cup of tomato sauce, 1/2
teaspoon each of oregano and
basil, a pinch of salt and pepper, 1/4
teaspoon each of garlic powder and onion powder, and a
teaspoon of lemon juice.
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
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
Remove pan from heat and stir
in the spinach, grains, eggs, carrots, scallions,
basil and 1/2
teaspoon salt.
Mix
in the flour, sugar, salt, 1
teaspoon dried
basil, and pepper.
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or
basil In a blender add the wet ingredients...
Sift the cake flour into a bowl and gently stir
in the
basil, the 1
teaspoon fleur de sel and the pepper.
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).
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut
in 1/2 inch pieces 1/2 cup
basil leaves, thinly sliced, plus extra for garnish if desired 3 tablespoons extra virgin olive oil 2 tablespoons water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2
teaspoon salt 1/2
teaspoon black pepper
Heat up a small pan with 2
teaspoons coconut oil throw
in the crimini mushrooms, onions, 1
teaspoon basil and coconut aminos then sautée for 6 minutes and set aside.
Then add around 200 ml of vegetable stock (I make 300 ml
in case I need a little extra), I like the Kallo brand, its gluten free too, a
teaspoon of tomato puree and 1/2
teaspoon each of
basil and oregano completes the dish.
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.
Remove from heat, stir
in remaining 1/4
teaspoon pepper and
basil; set aside.
1
teaspoon olive oil Small red onion,
in thinly sliced half moons 1/2 lb cremini mushrooms, sliced 2 cloves garlic, minced 1
teaspoon dried thyme 1/4
teaspoon salt Extra
basil for garnish
Combine the olive oil, 2 tablespoons balsamic vinegar, garlic, tomatoes, 1
teaspoon Italian seasoning, and
basil in a medium sized bowl.
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.
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.
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
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.
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
Home > recipes > meals / dishes > pasta dishes > spaghetti recipe at a glance 5 stars 7 reviews ready
in: over 5 hrsserves / makes: 10recipe id: 22371cook method: stovetop, crock pot ingredients 6 Italian sausage links, cut into 1» pieces1 cup finely chopped onions3 tablespoons sugar1
teaspoon dried
basil leaves1
teaspoon dried oregano leaves1 / 2
teaspoon salt2 cloves garlic, minced1 can (28 ounce size) crushed tomatoes, undrained1 can (15 ounce size) tomato sauce1 can (12 ounce size) tomato paste24 ounces uncooked spaghetti pasta directions.
Arrange half of tomatoes
in crust, overlapping, and sprinkle with half of corn, 1 tablespoon
basil, 1/2 tablespoon chives, 1/2
teaspoon salt, and 1/8
teaspoon pepper.
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut
in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red pepper 1/2
teaspoon minced fresh garlic 1/2
teaspoon kosher salt 1/4
teaspoon pepper 1/2
teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn
basil leaves Lemon wedges
In a small food processor, blend the
basil, orange juice, 2 tablespoons of the oil, 1
teaspoon of the salt, garlic and vinegar until smooth.
INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped
basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1
teaspoon sea salt (kosher) 1/2
teaspoon pepper (freshly ground) 1
teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS
In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucen
In a heavy stainless steel sauce pan sauté the onions and garlic
in 1 tablespoon olive oil until soft and translucen
in 1 tablespoon olive oil until soft and translucent.
3 - 4 cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes
in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh
basil 1 tablespoon minced fresh thyme 2
teaspoons kosher salt 1/2
teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar
1 cup plain cottage cheese (low - fat is fine) 3/4 cup parmesan cheese, freshly grated 1/4 cup flour (see headnotes) 1 cup almonds, very finely ground 1
teaspoon baking powder 1/4 cup sun - dried tomatoes (
in oil), finely chopped 1/4 cup
basil, finely chopped 1/4 cup water 4 eggs, lightly beaten 1/2
teaspoon salt
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut
in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2
teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4
teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh
basil, chopped 1-1/2
teaspoons dried crushed rosemary 1/2
teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
1) Combine
basil leaves, nuts, olive oil, water and garlic
in a food processor and pulse until you can a thick sauce (if too thick, add 1
teaspoon of water at a time until it reaches desired consistency) 2) Add salt to taste.
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1
teaspoon dried oregano 1
teaspoon dried
basil 1
teaspoon garlic powder 1/2
teaspoon onion powder 1
teaspoon ground sweet paprika 1
teaspoon sugar 1/4
teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1
teaspoon white vinegar Place all the ingredients
in a medium sized bowl and stir together.
3 red bell peppers cut
in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1
teaspoon sea salt 1
teaspoon paprika 1/4
teaspoon basil 1/4
teaspoon oregano 1/4
teaspoon marjoram 1/4
teaspoon thyme Red pepper flakes (to taste) Grated cheese
* 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)
Combine 1/4 cup nuts,
basil, garlic, and 1/4
teaspoon salt
in the bowl of a food processor fitted with the blade attachment.
It gave a great aroma and looked pretty... If you don't have fresh
basil on hand, feel free to add
in about 1/4
teaspoon of dried
basil to your soup when you add the dried thyme.
It's easy — I just sautee a quarter garlic clove, chopped finely, with a
teaspoon of chopped onion
in virgin olive oil, then I add a handful of fresh watercress, (washed and picked over) chopped coarsely; just sautee it enough to warm it, adding a shredded
basil leaf.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1
teaspoon paprika 3/4
teaspoon cardamom 1/4 to 1/2
teaspoon cayenne pepper (to taste) 1/2
teaspoon salt 1/4
teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh
basil or 1
teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute pan set on high heat until sizzling, about 2 minutes.
Stir
in the nutritional yeast flakes, remaining 1/2
teaspoon of savory or thyme, the
basil, and the oregano and season with salt and pepper to taste.
2 large chopped onions 2 — 4
teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon,
basil, oregano, thyme and lots of mint or whatever you can find
in the garden 2
teaspoons sea salt 2
teaspoons cumin 1/2
teaspoon cardamom 1/2
teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven roasted tomatoes Fresh parsley for garnish
Toss grapes
in a medium bowl with olive oil, 1/2
teaspoon balsamic vinegar,
basil and a pinch of salt and pepper.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2
teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3
teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup
basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
In a medium sauce pan saute 1 clove finely chopped garlic in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes
In a medium sauce pan saute 1 clove finely chopped garlic
in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2 teaspoon dired oregano, 1/2 teaspoon dried basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes
in 1 Tablespoon of olive oil for a minute, add 1 (28 - ounce) can San Marzano pureed tomatoes, 1 (14 - ounce) can diced tomatoes, 1/2
teaspoon dired oregano, 1/2
teaspoon dried
basil, pinch of salt and pepper to taste (this varies depending on if you are using no added salt tomatoes).
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3 heaping cups of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries
in this recipe) * 4 tablespoons organic sugar, plus more to taste * 2
teaspoons pure vanilla extract * pinch of fine or coarse sea salt * juice of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful of fresh
basil (I used Thai
basil from my garden) or mint * ice cubes: about 10, or to taste
Combine the chopped tomatoes, sliced
basil, minced garlic and the remaining 1/2
teaspoon of olive oil
in a bowl and add salt and pepper to taste.
Ingredients 1 9 - inch pie shell (see pie crust recipe for homemade version) 1/2 yellow or red onion, chopped3 - 4 tomatoes, cut
in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1 / 4 cup sliced
basil (about 8 leaves) * 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella) 3/4 cup mayonnaise1
teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco) Salt and freshly ground black pepper
In a mixing bowl combine juice from 1 lime, 2
teaspoons oil, soy sauce, sesame oil, sugar, carrots, green onion and the remaining 1/3 of the
basil.
cannellini beans, drained 2 Tablespoons of minced garlic 1
teaspoon dried
basil 1
teaspoon dried oregano 1/2
teaspoon ground fennel 1 1/4 cup chicken stock freshly - grated Parmesan cheese, for serving (optional) Directions: Heat the oil
in a large skillet and add sausages.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1
teaspoon salt, plus additional as needed 1
teaspoon dried crushed red pepper flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4
teaspoon dried oregano leaves 4 tablespoon chopped fresh
basil leaves Directions Toss the shrimp
in a medium bowl with 1
teaspoon of salt and red pepper flakes.