If you don't have fresh basil around, you can
use dried basil.
Her voice comes through the pages as the voice of my ballet teacher; as result I don't
use dried basil and worry about my discipline.
Is it possbile to
use dry basil instead of fresh?
I haven't tried
using dried basil in this pesto and I'm not terribly confident about it, but it might work!
Made this for lunch (
used dried basil)-- it was great!
I used dried basil because I didn't have fresh.
In these meatballs,
I used dried basil, but please feel free to add some fresh basil too.
Not exact matches
I
use dried herbs de provence, but a mix of oregano, thyme,
basil etc will work perfectly too!
-- 2 tablespoons of
dried mixed herbs (I
used herbs de provence but
basil, rosemary, thyme, oregano etc are all great)
Similar to their neighbors to the south in the Golden State, they
use soy, lemon and lime, ginger, garlic,
dried mushrooms and fresh herbs like
basil, cilantro and savory to flavor the tender flesh of their Copper River, Coho, Sockeye, Pink, Silver and King salmon.
i have a cheddar and
dried basil waffle recipe from Jennies all purpose mix, that calls for 2 eggs, but i do not want to
use eggs and flex meal option, please give me some other substitute for this.
Layer 3/4's of your roasted vegetables and all of the sun -
dried tomatoes and green olives;
using a small spoon, push the vegetables down into the ricotta - egg -
basil mixture so that they aren't just in one layer in the middle when you cut slice the tart.
* If you don't have Italian breadcrumbs, just
use regular ones and add a bit of
dried basil and oregano.
It's a twist on a traditional tomato
basil soup,
using roasted red pepper for a smokey flavor, a mix of
dried herbs for a bit more zing, and quinoa for added thickness.
:) 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.
can tomato sauce 1 cup heavy cream (I
used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or
dried herbs, to taste (I
used a sprinkling of
dried basil, oregano, and thyme) 1 lb.
What makes this chicken spaghetti very special is that in addition to fresh tomatoes,
basil, garlic, and spinach, I also
used sun -
dried tomatoes and red pepper flakes to add lots of flavor!
I always
used half flour seasoned with garlic powder, salt, pepper, and
dried basil, with half Italian seasoned bread crumbs for the breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in Red Lake, Minnesota.
I couldn't find prepared mushroom both here, so I simmered some
dry mushrooms with a
basil leaf, and
used them and the liquid in addition to the portobellos and the vegetable broth.
You can
use dried oregano, or if you are wanting to omit the oregano completely you can sub thyme,
basil, or marjoram.
2 Tbsp of tomato paste (we didn't have any so see how I improvised below) 2 cloves of garlic 1 tsp of organic cane sugar (you could
use raw honey or brown sugar, too — or omit it altogether) 2 tsp
dried basil (or 2 Tbsp fresh) 1 tsp salt 1 Tbsp of red wine vinegar
I will be
using the simple pizza dough recipe for my base, covered in a fresh home made tomato and chili sauce, topped with sun
dried tomatoes, mozzarella cheese and home made
basil pesto.
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and
used 1/8 tsp of each
dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
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
1 corn or rice tortilla 1 tbsp of pizza sauce (I
use store bought — homemade would be great) 2 tbsp of black beans 2 tbsp of corn 2 sundried tomatoes (soaked for a couple of minutes in warm water and sliced) 1 clove of garlic, minced a sprinkle of fresh or
dried basil (I only had
dried) 2 tbsp of homemade nacho cheeze (store bought would work) 1/4 of an avocado, sliced a sprinkle of vegan parmesan (I
used parma) a dash of fresh cilantro
I also
used about 1/4 cup of tomato paste,
dried basil + oregano, and fresh parsley [salt, pepper, sugar per the recipe].
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).
Also it is winter and I did not have fresh
basil or great tomatoes...
used dried oregano and canned good quality plum tomatoes - stil tasted great!
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I
used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded and leaves washed well, spun
dry and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted and chopped 1 cup crumbled feta 1/4 cup fresh
basil, julienned
Add mushrooms, carrot, onion, sweet pepper, garlic,
dried basil and parsley (if
using), black pepper, and salt; cook for 10 minutes, stirring occasionally.
As suggested, I
used eggplant instead of mushrooms and only had
dried basil.
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.
2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I
used 5 small ones) sprinkle of salt and pepper 2 t.
dried herbes de provence (or equal parts
dried oregano and thyme and a pinch of rosemary,
basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)
Instead of
basil, I
used fresh oregano from my garden, plus a little
dried savory and thyme.
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
1 teaspoon extra-virgin olive oil 3 spicy or sweet Italian chicken sausage links, thinly sliced 1/2 cup sun -
dried tomatoes olive oil, drained, patted
dry, and thinly sliced For the pesto: 3 packed cups baby arugula 1/3 cup fresh
basil leaves 1/3 cup raw walnuts 3 garlic cloves, peeled and smashed Juice of 1/2 lemon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 ounces goat cheese 2 tablespoons extra-virgin olive oil (You can also
use the oil from the sun -
dried tomato jar if you're feeling fancy.)
olive oil 1 onion, chopped 1 red or green bell pepper, chopped (I
used 2 red and 2 green frying peppers, which are smaller than bell peppers) 8 oz shitake mushrooms, cleaned, destemmed, and sliced 1 can cannellini beans (or 1 c pre-soaked cannellini beans) 4 cloves garlic, minced 1 tsp
dried basil 1 tsp
dried oregano 1 tsp aleppo pepper 1/2 tsp
dried thyme 1/2 tsp salt 1/4 tsp black pepper 2 tbsp Bragg's Amino Acids 1 c pecans, chopped 1/2 c quinoa flour 1/4 c potato starch 1 tsp xanthum gum
* 4 ounces (
dry) Dreamfields Rotini * 2 tablespoons olive oil * 1 cup freshly shelled snap peas (or
use organic, frozen peas) * 1 large or 2 small shallots, minced * 1 cup chopped organic broccoli * 1/2 cup loosely packed, fresh
basil, chopped * 1/4 cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or
use chopped toasted almonds)- to taste (I
used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
Wash and
dry basil leaves, if
using, and add to the pot.
For the base recipe I
used 2 tsp
dried basil instead of fresh, and left everything else as is, except of course omitting the parmesan.
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I
used 2 tbp
basil EVOO, 4 tbsp regular EVOO) 4 teaspoon
dried Rosemary (or any other herb) 2 teaspoon
dried dill 2 teaspoon
dried basil 2 teaspoon
dried sage 2 teaspoon
dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
If you can't get the crushed tomatoes with
basil, you can
use plain crushed tomatoes and add 2T chopped fresh
basil OR 2 tsp
dried basil.
Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if
using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp
dried thyme) 2 tsp chopped fresh
basil leaves (1 tsp
dried basil) 2 tsp minced fresh rosemary (1 tsp
dried rosemary)
I didn't
use any pine nuts in mine, but made two different versions with each of the balls — one with zaatar and extra garlic mixed into the cheese and toasted sesame seeds around the exterior, and one with sun -
dried tomatoes and liquid smoke mixed in with the cheese and
basil around the exterior.
If you are unable to find fresh
basil, make this recipe when you have it, as
dried basil does not produce the same flavors when
used as a substitute.
Add the cannellini beans, lemon juice, olive oil, grated garlic (I
use a microplane),
dried basil, salt, and pepper.
Of course I
used insanely good flavors that represent some of the splendor of the Mediterranean: olives, sun -
dried tomatoes,
basil, and garlic; but closed the door on gluten by
using cashews and buckwheat instead of traditional wheat flour.
For 1 tablespoon of a basic Italian seasoning salt blend, I
use 1/2 teaspoon each of
dried basil, oregano, rosemary, garlic, and coarse salt.
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I
used olive oil and sauteed a smashed clove of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons
dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon
dried tarragon (or dill or
dried basil) 1/2 cup vermouth or
dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I
used 5 - 6 oz.