After that, sprinkle the meat generously with garlic salt, and add in 2 teaspoons of oregano, and 1
teaspoon of basil.
Alternatively, you can grind
a teaspoon of basil leaves and combine with water to make a paste.
I am sharing the basic recipe below, but you could also add a couple of sun - dried tomatoes, or drizzle some oil mixed with
a teaspoon of basil pesto on top with a sprinkling of lightly toasted walnuts.
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.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili pepper or more to taste — seeded, or 1/4
teaspoon red pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea salt large handful fresh
basil leaves, plus more for garnish
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
Add 1 tablespoon
of basil, and at least 1/4
teaspoon of red pepper flakes.
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
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.
1 cup
of fresh
of frozen peas a handful
of basil (about 1/4 cup) chopped 1/4 cup
of pine nuts 1 clove
of garlic 1/4
teaspoon of salt pepper 1/4 cup
of olive oil 1/4 cup
of water
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
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
To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and
basil leaves with a
teaspoon of olive oil.
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7
basil leaves, chopped a handful
of arugula 1/4
teaspoon of salt (or more to taste) pepper 1/4 cup
of extra virgin olive oil
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!)
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
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh
basil
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.
I add Italian seasoning made
of one
teaspoon each dried
basil, dried thyme, dried cilantro, dried rosemary, dried marjoram and dried oregano.
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 / 4
teaspoon 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
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.
Finally sprinkle the top with the grated cheese and 1/4
teaspoon of oregano and
basil.
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.
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
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
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.
2 tablespoons olive oil 4 cloves minced garlic 1/4
teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4
teaspoon dried thyme 1/4
teaspoon dried oregano 1/2
teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh
basil, plus extra for garnish 1/2 pound penne pasta
can organic coconut cream unsweetened 1/2 small onion 2 garlic clove 6 large, fresh
basil leaves 1/2
teaspoon grated fresh ginger 1/2
teaspoon Lemon Zest 1
teaspoon kosher salt 4 - 6 Cranks
of fresh ground Black Pepper
2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced 1/4
teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh
basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato
Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
1 garlic clove, minced 1 1/2
teaspoon Dijon mustard Pinch
of salt 1 1/2
teaspoons minced, fresh thyme 1
teaspoon each minced fresh oregano,
basil, mint 1 tablespoon champagne vinegar 1 1/2
teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil Sea salt and freshly ground black pepper
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 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh
basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest
of 1 lime 1/4
teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
2 cloves garlic, peeled 1 cup
of fresh spinach leaves 1/2 cup
of fresh
basil leaves Zest from one lemon Juice from one lemon 3 tablespoons
of olive oil (you may need more) 1/3 cup
of walnuts or pine nuts 1
teaspoon salt Fresh ground pepper
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 translucent.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2
teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4
teaspoon dried
basil 1/4
teaspoon lemon pepper 1/4
teaspoon salt 1/8
teaspoon garlic powder 1/8
teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
Cooking Spray 2 - 4 cloves
of minced garlic 16 slices
of pepperoni, coarsely chopped * 1/4
teaspoon of dried oregano 1 1/2 cups
of lower - sodium marinara sauce 2 tablespoons
of chopped fresh
basil (or 1/2 tsp
of dried) 2
teaspoons olive oil 1 1/2 pounds
of chicken cutlets 1/4
teaspoon freshly ground black pepper 1 cup shredded part skim mozzarella cheese
Remove the pot from the heat and add the
basil, 1
teaspoon of salt, vinegar and pepper.
For the sauce: 1 cup
of cooked peas 1/2 avocado 1/4 cup
of basil leaves a small handful
of fresh mint leaves 2 tablespoons
of olive oil The juice
of 1/2 lemon 1
teaspoon of One Earth Green Goddess 2 tablespoons
of nutritional yeast 1 clove
of garlic Salt & pepper to taste
1 small or 1/2
of medium onion 1 small celery stalk 1 small carrot 1/2 cup ketchup 1/4 cup milk 1 egg 2 tablespoons grated parmesan 1 large garlic clove, pressed 2
teaspoon parsley, minced 1
teaspoon basil, minced 1/2
teaspoon fresh oregano, minced
2 cups
of rice Water 1 tablespoon turmeric 1
teaspoon cumin 1
teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g.
basil, parsley and mint 3 tablespoons garlic infused olive oil 2
teaspoons red wine vinegar 1
teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
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.
For a plain vanilla shortcake, omit lemon zest and
basil and add an extra
teaspoon of vanilla extract
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6
basil leaves, minced the juice
of 1 small lime 1/4
teaspoon of salt dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4
teaspoon of salt 2
teaspoons of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1
teaspoon of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
4 whole wheat English muffins, halved 2 meatless sausage patties (I used Morningstar) 1 tablespoon olive oil 1 medium tomato, chopped 3/4 cup mushrooms, sliced 1 clove garlic, minced 1 cup spinach, chopped 1/2
teaspoon dried
basil 5 eggs 1/3 cup skim milk 1 cup mozzarella cheese, shredded Lots
of salt and pepper, to taste
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