Archive for the ‘Basil Recipes’ Category

Day old bread recipe – Basil, Tomato…

Friday, January 6th, 2012

A Garden Recipe Idea from HowToGardenAdvice.com

Decided I needed to do something with some stale whole wheat sub rolls.  So, this is a little unconventional, but turned out surprisingly good.  Hubby even liked it.

Set oven on broil setting, with the top shelf set so it’s near the top heating element.

Mix together:
2 tomatoes (chopped)
1 large red onion (chopped)
3 cloves garlic (minced)

You can lightly coat with olive oil, but I didn’t find it necessary, as the tomatoes gave enough juice to keep the mixture from drying out.

Place in a broiling pan or cookie sheet & set in the oven near the top.  Keep an eye on it, and stir as it starts to brown.  Cook 10-15 minutes. Remove from oven.

In a separate cookie sheet add the bread (cubed into bite sized pieces).  Again, if you like, you can toss lightly with olive oil.  I didn’t.  Broil, but watch for them to start to brown.  Once they’re browned, remove from the oven.

Mix the tomato mixture with the bread.  Stir in minced fresh basil (1 cup), and salt and pepper to taste.  Serve and top with a little Parmesan.

 

 

 

 

Garden Recipes: Homemade Pizza – Family Recipe

Tuesday, November 1st, 2011

A Garden Recipe Idea from HowToGardenAdvice.com

My folks used to own a pizza restaurant, and this is my modified version of their pizza recipe with toppings from the garden.  Of course, use any toppings you like.  Pizza’s always been a great food for bringing our family together.  Years after they sold the restaurant, we still made pizza on Friday nights together as a family event.

This time, I used fresh basil, tomato slices, and sautee’d oyster mushrooms.  Even though it’s November, I used basil harvested from the plants I brought in from the deck this fall.  The tomatoes were left still from the garden this summer.  And the mushrooms, we harvest ourselves also!

Basil grown in a container on the deck over the summer, brought in for the fall/winter.

Pizza Dough Recipe

Mix together:
1 cup warm water
2 tbsp yeast
Add to the yeast mixture:
1 tbsp agave nectar (or sugar)
2 tbsp olive oil
1 tsp salt

for a whole wheat pizza dough recipe, add:
1 and 1/2 cup whole wheat flour
1 and 1/2 cup unbleached white flour
(or for regular dough just use 3 to 3 and 1/2 cups white flour)

Knead until dough is elastic.  Should be just a little sticky.  Place in an oiled bowl, and flip once to cover.  Place a clean dish towel over to keep it from drying out, and set in a warm spot until doubled.

Pizza Sauce Recipe:
In a small sauce pot, add 1 small can of tomato paste.  Use the same (empty) can and fill 2/3 with water & add to the pot.  Add garlic powder and oregano to taste.  (I add a little cayenne pepper sometimes also.)  Simmer on low.

Preheat oven to 400 degrees.  Oil your pizza pan (stone).

Place the dough on the pizza stone.  Using the tips of your fingers, lightly pat the crust out to the edges of the pan.  Seal any holes that happen.  And make a raised crust edge around the edge of the pizza.

Cover the dough with the tomato sauce.  Use a spatula or spoon to spread, spreading it out to the crust edge.  Cover generously with grated Parmesan or grated Romano cheese.  Then sprinkle with grated mozzarella cheese, again all the way out to the edges of the crust.  Add the rest of your toppings.

Bake for 14 minutes, or until to your liking.  Cool, slice, and serve!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Basil

How to Grow Oregano

How to Grow Tomatoes

How to Grow Mushrooms

 

 

Garden Recipes: Homemade Gnocchi Recipe

Saturday, September 3rd, 2011

A Garden Recipe Idea from HowToGardenAdvice.com

I found this recipe in “Vegan with a Vengeance” (cookbook by Isa Chandra Moskowitz) and just had to try it with potatoes and basil from my garden.  We’re not really vegans, but I so love veggies that I was certain that she’d have some great recipes.  I wasn’t disappointed.  (My comments are in purple.)



Homemade Gnocchi Recipe

2 lbs russet potatoes, washed and scrubbed
½ tsp salt
2 tbsp olive oil
1 ½ to 1 ¾  cups all purpose flour

Preheat oven to 400.

Bake potatoes until very tender.  Cool completely.  (I always bake extra potatoes.  There are so many things to do with them (twice baked, hash, breakfast fries, etc.) – so they make a great leftover.  And, if you have to heat the oven up, why not go ahead and make the most of it?).

Remove skins and place potatoes in large mixing bowl.  Add olive oil and salt and mash very well.  Don’t puree – just mash until they have very few lumps.  Add the flour in handfuls and mix into potatoes.  Once you’ve added half the flour, turn the dough onto a floured countertop and work it there.  Keep adding flour and lightly kneading the dough until a smooth unsticky but not dry dough is formed.


Divide the dough into thirds and roll each portion into a rope that is about ½ inch thick.  Use a pizza wheel or knife to cut the ropes into ¾” long pieces.  Flour your hands and use your thumb to roll each piece gently down the tines of a fork.  Each piece should be able to do about half a roll before reaching the end of the fork, so the final result should be that one side has your thumb indent, and the other the fork ridges.

(Note:  Sorry Isa, I couldn’t quite get the hang of the “roll them on the fork” procedure.  So, I just did the best I could.  They turned out sort of like little flattened footballs.  But, they look ok & tasted great!)

Sprinkle with flour and freeze any that you’re not using.  (place on a cooking sheet lined with parchment paper, sprinkled with flour.  Freeze for about an hour, then remove to freezer bags.  This keeps them from sticking together.

To cook… bring large pot of water to a boil.  Salt the water liberally and cook the gnocchi.  Within 2 minutes they should rise to the surface.  Let them cook another minute and then remove them with a slotted spoon.  Transfer to a large plate so that they’re not putting weight on each other.  Sauce them as soon as you can with a pesto sauce, simple tomato sauce or sauteed briefly with veggies.

(After the gnocchi were all made (but not boiled), I started the pot of water on high, so that it would be ready.  Then I sauteed some onions, garlic, and then added zucchini & lemon pepper.  When the veggies were nearly ready, then I dropped the gnocchi in the boiling water per the directions above.  Once done, I added them to the veggie saute’ (along with finely chopped basil) tossed a little to coat, and sprinkled a little freshly grated Parmesan on top.  Turned out delicious.  And it looks much more inviting than the picture turned out.  I’ll have to try to take another photo another day.)

Try adding 2 tbsp fresh herbs after mashing.  Or Sun dried tomatoes, or spinach (cook and strain spinach first – press to remove water).

(I added freshly chopped basil this time!  Next time, who knows?)

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Basil

How to Grow Potatoes

 


Garden Recipe: Classic Basil Motzerella Tomato Appetizer

Tuesday, August 23rd, 2011

A Garden Recipe Idea from HowToGardenAdvice.com


 

 

This one’s so simple,  I hesitate to even call it a recipe.  Still, it’s one of our favorites and is always a treat.  It also makes a nice presentation.  Were you to instead place it on a dressy platter, it would be a nice (and oh so easy) hors d’oeuvre for company.

Fresh Basil Leaves
Fresh Tomato Slices
(not too thin – you eat this appetizer with your fingers, so you need to be able to pick them up without them falling apart.)
Mozzarella slices
(it’s best to use the fresh mozzarella balls, usually in the refrigerator cases near the deli section at the grocery)

Balsamic Vinegar for dipping.

Arrange & serve.  Enjoy!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Basil

How to Grow Tomatoes

 

Garden Recipes: Zucchini Basil Parmesan Muffins Recipe – YUM!

Tuesday, August 23rd, 2011

A Garden Recipe Idea from HowToGardenAdvice.com

Low Sugar Savory Zucchini Muffin

Ok, so this recipe sounds a little strange…  I suppose it is, but I don’t think you’ll be disappointed.  As most gardeners do, I had extra zucchini from the garden, and was looking for a new way to use it.  I found this recipe while searching for a low-sugar baking alternative for zucchini  at this site:  http://www.justhungry.com/2004/07/zucchini_basil_.html

Did I mention?  It even got TWO thumbs up from hubby!  :)

Note:  It’s not a sweet muffin (like you’re probably used to for breakfast).  It’s more on the savory side.  Goes wonderfully with salad, soup, quiche, etc.  Or just as a snack.

Zucchini Basil Parmesan Muffins Recipe

Preheat oven to 425 degrees.  Prepare your muffin pans.

Mix together:
- 2 large eggs
- 3/4 cup milk (I used rice milk)
- 2/3 cup oil

In separate bowl, combine dry ingredients:
- 2 & 1/2 cups all purpose flour (I used rice flour)
- 1/4 cup sugar (I used Agave Nectar)
- 2 tsp salt
- 1 tbsp baking powder

Mix dry and wet ingredients, but don’t overmix.

Add:
- 2 cups grated zucchini
- 2 tbsp fresh basil (julienne’d)
(truth be told, I used 3 tbsp basil)

Only stir enough to mix in.

Fill muffin cups 2/3 full.  Sprinkle generously with freshly grated Parmesan cheese.  Bake 15-20 minutes or until golden brown.  Enjoy!!

Note:  Share your garden recipes (or your comments on these recipes) with your fellow gardeners by emailing them to: gardenrecipes@howtogardenadvice.com

Also, fresher is always better… better taste, and higher nutritional content.  To  learn more about how to grow your own produce to use in these (or your own) garden recipes,  see also:

How to Grow Zucchini

How to Grow Basil