Not exact matches
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.
I had some
basil pesto and roasted garlic
left to use and it was
just too tempting to put them together
with some tender chicken, gooey cheese and warm flatbread!
Add some crumbled goat cheese and chiffonade several
leaves of
basil (
just a fancy way of saying roll them up and then cut into thin strips) Dress
with a vinaigrette of balsamic vinegar (white balsamic is a nice change) and olive oil.
Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes,
just until tender / Add chard
leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish
with fresh
basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.
Most people are familiar
with the traditional
basil, Parmesan and pine nut variety, but any
leaf or stem can be pesto if you
Just Believe.
I made my own sauce and let it simmer for awhile
with the seasonings; I think it would've been too bland for us
with just tomato sauce (
basil, parsley, garlic powder, Italian seasoning and a few bay
leaves).
I also
left my soup a bit more chunky than the original version by using my Electrolux Immersion Blender and processing until it was
just the right texture that I was looking for... To finish things off, I topped my bowls
with a few sprigs of fresh
basil.
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.
Red wine vinegar would be lovely in place of the balsamic and a crumbling of feta cheese would be a perfect addition if you tolerate,
just scatter over the top
with the
basil leaves when you're serving.
Just alternate slices of persimmons
with mozarella, add some fresh
basil leaves, drizzle
with balsamic reduction and sprinkle
with pistachios.
I threw the filling into an oven - safe pan on the stove
with some eggs, tossed in
just a few
basil leaves, baked it a bit and called it a frittata.
I used mostly spinach
with just a few
basil leaves to make this sauce more budget friendly.
Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can
just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil
with basil to get some great calming effects.
Just like
basil leaves have many health benefits,
basil seeds (also known as sabja seeds) are also loaded
with important nutrients.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste
with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8
basil leaves Handful of fresh cilantro
leaves 4 crisp iceberg or Boston lettuce
leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained
just before use
It's amazing how much
basil flavor permeates into the dessert,
just with those few
leaves scattered on top.
While there are several eateries specializing in chao long in the city like Bona's Chao long, Lou's and Rene Saigon, Viet Ville Restaurant, located
just 5 kilometers away from the city center offers one of the best tasting authentic chao long served
with a plate of
basil leaves, bean sprouts and chili paste and garlic French Bread.
I would prepare the green - curry recipe (
with the added bonus of chicken) found in its pages —
just as soon as I could hunt down coconut cream, holy
basil, palm sugar, Thai eggplant, and kaffir - lime
leaves.