Tag Archives: Basil

Tomato-Jalapeno Pasta

10 Aug

This is definitely one of my favorite summer pastas, effectively utilizing all that abundant produce from the garden; tomatoes, hot peppers, basil.  It has just the right amount of heat and is so very fresh, light and so naturally flavorful.

Ingredients

  • 7-oz. dried angel hair or other straight pasta of your choice
  • 6 cloves garlic, crushed
  • 2 T olive oil
  • 4 jalapeno pepper, seeded and minced
  • 8 garden tomatoes, chopped
  • 1/2 cup shredded fresh or 1 tsp. dried basil
  • 1/2 tsp. salt
  • freshly grated Parmesan cheese

Cook pasta according to package directions, drain.

Meanwhile, cook garlic in oil in a large skillet over medium-high heat, stirring constantly, until golden.  Add minced pepper and cook 1 minute.  Add tomato; cook 3 minutes more or until thoroughly heated, stirring occasionally.  Stir in shredded basil and salt.

Serve over hot pasta and sprinkle with cheese and salt.

Recipe inspired by Southern Living: Easy weeknight favorites

Photo by knorrbuzz

Chile Basil Sesame Chicken

11 Jul

Ingredients:

  • 1/2 cup soy sauce
  • 1/2 cup low-sodium, low-fat chicken broth
  • 1 T olive oil
  • 1 tsp sesame oil
  • 2 tsp toasted sesame seeds
  • 2 ea dried chile peppers, cut in half
  • 1/2 tsp dried basil
  • 1 lb boneless, skinless chicken thighs

Directions:

1.  Mix all ingredients, except chicken in a medium nonporous dish.
2.  Add chicken and turn to coat.
3.  Cover and refrigerate up to 24 hours.
4.  Grill chicken until juices run clear.
5.  Heat marinade to rolling boil and serve over rice.

Crockpot Potato Soup

11 Jul

Ingredients:

  •   6 potatoes, peeled and diced
  •   1 small onion, chopped
  •   2 carrots, diced
  •   2 ribs celery, thinly sliced
  •   4 cups chicken broth
  •   1/2 tsp dried basil
  •   1 tsp dried parsley flakes
  •   1 tsp salt, or to taste
  •   1/2 tsp pepper
  •   3/4 cups cream or half-and-half
  •   4-6 T instant potato flakes
  •   crumbled bacon, optional

Combine potatoes, chopped onion, carrots, celery, chicken broth, basil, parsley, salt, and pepper in a slow cooker.

Cover and cook on LOW for 3 hours, or until vegetables are tender (My slow cooker runs hot so I will move it to KEEP WARM for a couple of hours after that).

Stir cream or half-and-half into soup.  Cover, switch setting to HIGH and cook 30 minutes longer or until hot. Add 4 T potato flakes;  add additional potato flakes in one tablespoon increments until desired consistency is reached (allow a few minutes between each addition to allow flakes to thicken).

If desired, sprinkle bacon bits over each serving.
Makes about 2 quarts.

Bangkok Street Vendor Noodles

11 Jul

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Ingredients:

  • 1 lb. flank steak, sliced into thin strips
  • 1 tsp. cornstarch dissolved in 3 T. soy sauce
  • 1 package kluski noodles, leftover or freshly cooked
  • 1/2 to 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1 medium sized bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 T. sweet red chili sauce
  • 1/2 cup fresh or equivalent dried basil
  • 2 cups bean sprouts
  • 2-3 T. oil for frying
  • dry sherry or cooking wine, as needed

STIR FRY SAUCE:

  • 5 T. oyster sauce
  • 2 T. soy sauce
  • 2 tsp. cornstarch dissolved in 1/2 cup water

Preparation:

1. In a bowl, combine steak pieces with cornstarch/soy sauce mixture. Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

2. Place oil in a wok over medium to high heat. When hot, add garlic, ginger, chili sauce, mushrooms, and steak (along with its soy sauce marinade). Stir fry for several minutes, or until steak is cooked. If wok becomes too dry, add a little cooking wine, sherry, chicken broth, or water 1 Tbsp. at a time in order to keep the ingredients frying nicely.

3. Add broccoli and bell pepper and continue to stir-fry another minute. Again, add a little moisture to the wok if it becomes too dry.

4. Add stir-fry sauce, then noodles. Gently stir-fry, turning noodles as you go with two large wooden spoons. Continue until all ingredients are well blended and sauce is evenly distributed. Finally add the bean sprouts (they should retain their crispness, so merely mix them in and turn off the heat).

5. Now do a taste test for salt. If not salty enough, add a little more oyster sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.

6. Portion out directly from the wok while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.