A collection of Rod's favorite recipes

Posts tagged ‘basil’

Spicy Basil Chicken

Serves 4
2 tablespoons chili oil
2 cloves garlic
3 hot chile peppers
1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
1 1/2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon black pepper
5 tablespoons oyster sauce
1 cup fresh mushrooms
1 cup chopped onions1 bunch fresh basil leaves

Directions

  1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
  2. Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

 

Homemade Tomato Soup

Ingredients

  • 2 (14-ounce) can chopped tomatoes
  • 1 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • Cayenne pepper
  • 2 stalks celery, diced
  • 2 small carrots, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 4 cloves garlic, whole
  • 2 cups chicken broth
  • 1 bay leaf
  • 3 tablespoons butter
  • 1/2 cup chopped fresh basil leaves
  • 1 cup half-n-half, optional

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet with 4 whole cloves garlic, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf, cayenne pepper and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Thanks to Michael Chiarello
Complete recipe here

Spaghetti Squash

I’d never had spaghetti squash before, but I’ve never met a squash I didn’t like. This is a delicious meal, very easy to prepare and very filling.

Serves 6

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

 

Recipe from AllRecipes.com

Pesto with Yogurt

This recipe from Gourmet magazine is published on Epicurious.com. It is obviously not one of the weight-loss recipes, but I  thought it was a wonderful concept. I will be modifying it to reduce the calories using the techniques from FatFreeVegan which eliminate the cheese and the oil.

Remarks from the recipe originator – “Mix fresh pesto with yogurt, and the pesto will not turn brown over time as it ordinarily does.  I have kept leftover pesto mixed with yogurt in the refrigerator for several days with no discernible change in color or flavor. The proportion can vary — as little as one part yogurt to eight parts pesto, or as much as you like for flavor.”

  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 2 cups packed fresh basil leaves
  • 1/2 cup walnuts
  • 1/3 cup freshly grated Parmesan
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup plain yogurt

Mince garlic and mash to a paste with salt. In a food processor purée garlic paste, basil, walnuts, Parmesan, and oil until smooth. Add yogurt and combine well. Pesto keeps, its surface covered with plastic wrap, chilled, 5 days.

Creamy Zucchini and Basil Soup

Wow! This soup… incredible! I love it!! No dairy- the cashews provide the creaminess. Astonishing.  Read Susan’s full description for full enjoyment.


2 pounds zucchini (about 5 small to medium)
1 large Vidalia onion, chopped
4 cloves garlic, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups vegetable broth (I use World’s Greatest Vegetable Broth)
1/3 cup fresh basil leaves, packed
3 tablespoons raw cashews
1 tablespoon nutritional yeast
additional salt & pepper, to taste

Set aside one of the zucchini; trim and coarsely chop the rest.

Cook onion in a large saucepan for about 5 minutes, until softened. Add the garlic and cook for another minute. Stir in the chopped zucchini, salt, and pepper and cook over medium heat, stirring occasionally, for 5 minutes. Add the broth and simmer until zucchini is tender, about 15 minutes.

Pour into a blender (in 2 batches, if necessary) taking care to avoid burns by not filling the blender more than halfway. Add the basil, cashews, and nutritional yeast and blend until smooth.

Return soup to the pot, season with salt and pepper to taste, and keep warm. Shred the remaining zucchini with a spiral slicer, mandolin, or grater. Pour soup into bowls and sprinkle grated zucchini over top.

Servings: 6

Yield: 4-6 servings


Nutrition Facts

Nutrition (per serving): 128 calories, 56 calories from fat, 6.7g total fat, 0mg cholesterol, 437.6mg sodium, 542.3mg potassium, 14.2g carbohydrates, 2.7g fiber, 4.5g sugar, 6.3g protein, 2.6 points.