Showing posts with label Basil. Show all posts
Showing posts with label Basil. Show all posts
Showing posts with label Basil. Show all posts
Showing posts with label Basil. Show all posts

Homemade Marinara Sauce#SundayFunday

Homemade Marinara Sauce doesn’t get any easier than this recipe! This requires just a handful of ingredients and 20 minutes on the stove. This one is a keeper.

Mariana is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many dishes. Homemade marinara sauce that tastes better than any canned version.
Ingredients
1 Large Onion - finely chopped
5 Cloves Garlic
1 Teaspoon Chilly Flakes
½ Teaspoon Salt  or  to taste
1 Teaspoon Mixed Herbs
8 Medium Ripe Tomatoes - blanched & chopped
Few Leaves Fresh Basil
2 Tablespoon Olive Oil

Method
Place a medium saucepan over medium heat and add olive oil. Add diced onion and sauté until soft, then stir in garlic sauté for a minute or until fragrant.
Add blanched and chopped tomatoes, salt, and chilly flakes. Simmer partially covered for 15 minutes.  Cool and blend to a smooth sauce. Add in the mixed herbs and stir in chopped fresh basil. 
Homemade Marinara Sauce it ready.
This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce. 
Labels: Homemade, Sauces, Italian, Sunday Funday, Tomato, Dried Herbs, Basil

Sunday Funday

Homemade Sauce

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Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.
Ingredients 
For The Basil Dressing
¼ Cup Olive Oil 
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method
Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.
Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.
Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill. 
Taste and adjust seasoning before serving.
Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday
For Pasta Salad and Noodle Salad Event 

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 
Amy's Cooking Adventures: Caprese Pasta Salad 
A Day in the Life on the Farm: Couscous Salad 
Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 
Mayuri's Jikoni: Tropical Pasta Salad 
Cook with Renu: Vegetable Orzo Pasta Salad   

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Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4
You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method
4
Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 
Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

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Farfalle Pasta With Pesto Alfredo Sauce#Improv

Can I tell you how I am so happy that my plants are thriving, I have many herbed plants in balcony garden, basil, tomato, oregano, thyme, celery, mint, peppermint, kafir, lemongrass, curry leaves, betel leaf, colocasio / taro, ginger, wild garlic, turmeric, bitter gourd and many others. My baisl plant it thriving , so much that it has started to flower. So I trimmed it and made again this Pesto, all the flowers I have made basil flower oil. I made more than a cup of pesto.
Today I, made this wonderful flourless Farfalle Pasta Alfredo Pesto Sauce, its was so delicious, finger licking.
Serves 2
Ingredients

2 Cups Farfalle Pasta
2 Tablespoons Salted Butter
¾ Cup Milk
¾ Cup Fresh Cream
2 Cubes Cheddar Cheese
¾ Cup Basil Pesto With Almonds & Walnuts
1 Green Chilly Paste
2 Large Tomatoes - seeded and diced

Method
Cook the pasta until al dente and drain.
While the pasta cooks, in a large pan add the butter, cream and milk, green chilly paste and pesto , mix this well. Cook this over medium low heat till it comes to a rolling boil, stirring continuously, now grate one cube of cheddar cheese and add to the mix.   
When it starts to just thicken add the pasta and diced tomatoes, give it a good mix and cook till the pasta is just heated. Remove from heat and serve this hot with grated cheese. This pasta dish is saucy, tasty and super delicious.
Enjoy!!
Labels: Flourless, Pesto Sauce, Basil, Pasta, Pasta & Noodles, Homemade, Cream, Cheddar Cheese, Improv Cooking Challenge, International Cuisine, Vegetarian, Jain food
For Improv Cooking Challenge the theme this month is "Pasta & Greens".  

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Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian#SundayFunday

Creamy pasta is an easy dinner. Pasta served with basil cream sauce is the perfect vegetarian meal and can be ready in 20 to 25 minutes. Creamy delicious sauce so quick and easy to make.

Serves 2
Ingredients

2 Cups Fresh Basil Leaves
4 Cloves Garlic - crushed
¼ Cup Olive oil
¼ Cup Pine nuts
½ Cup Grated Parmesan cheese
Salt and Pepper to taste
200 Ml Fresh Cream
250 Grams Spaghetti Pasta - boiled

Method

Boil the spaghetti as per pack instructions till al dente.
In a blender, combine basil, garlic, run the blender on low speed and pour in olive oil in a thin stream. Process until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for a minute. 
Heat cream in a saucepan over low heat until simmering. Pour ½ of the hot cream into the processor with basil pesto, pulse for 20 seconds to incorporate.
Pour mixture back into cream, and simmer for 5 minutes or until thickened. Serve over boiled and drained pasta.
Garnish it with halved cherry tomato and enjoy. This super delicious , you will make this easy and creamy basil sauce pasta often. 
Labels: Pasta & Noodles, Spaghetti, Basil, Fresh Cream, Main course, Sunday Funday, Serves Two

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. 
I thank our host for this week's event Sue of https://palatablepastime.com/.Check out some to the recipe made by our group.   

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Basil Pesto With Almonds & Walnuts#SundayFunday

Pesto is one of my absolute ultra-flavorful sauces. A great pesto tastes fresh, nutty, garlicky and super delicious. Today, I’m sharing my favorite a pesto recipe with almonds and walnuts. Pesto is the perfect use for your summer garden basil surplus, these leaves are from my kitchen garden.

Ingredients
1 Tablespoon Parmesan Cheese
Olive oil as required
3 Cloves Garlic -  minced
Handful of Leaves Basil
10 Toasted Almonds
5 Pieces  Toasted Walnuts
Salt & Black pepper powder to taste
Method
Grind all to a paste in a blender. Remove this into a glass jar. Add olive oil to cover if you want to retain it color in the refrigerator.

Labels: Pesto Sauce, Basil, Walnuts, Almond, Italian, International Cuisine, Sunday Funday, Gluten free 
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme is Pesto Recipe. 

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Tomato And Balsamic Pasta#Improv

This dish is super quick and easy to put together especially perfect for those when dinner needs to be ready in a hurry. The magic of this dish is the balsamic vinegar, it gives a tangy flavor to it.
Serves 2
Ingredients

1 Cup Heaped Ziti Pasta
2 Tablespoons Olive Oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
2 Medium Tomatoes - chopped
1 Tablespoon Balsamic Vinegar
1 Cup Vegetable Stock
½ Cup Pasta Water
½ Teaspoon Red Chilly Flakes
½ Teaspoon Freshly ground black pepper 1 tsp
2 Tablespoon Freshly Chopped Basil Leaves
Grated Parmigiano-Reggiano as required

Method
Boil the ziti pasta as per package instructions. Drain and reserves ½ cup pasta water.
In large pan heat the olive oil add onions, garlic sauté till the onions are translucent. Now add in tomatoes, balsamic vinegar and vegetable stock, pasta water, bring this to a boil, cover and let this cook till the tomato softens a little. 
Then add red chilies, black pepper, basil leaves and pasta, give this a good mix and let it simmer it for 2 - 3 minutes, on medium high flame, stirring at intervals.
Serve it up in a bowl with lots of freshly grated Parmigiano-Reggiano and with a fried egg (optional).... Enjoy!!

Labels : Vegan, Italian, Serves Two, Tomato, Basil, Balsamic Vinegar, Pasta & Noodles, Improv Cooking Challenge, Parmesan Cheese, Main course, Italy, International Cuisine

Improv Cooking Challenge:April 2021
Tomatoes & Balsamic 
Stuffed Caprese Chicken by Making Miracles 
Tomato and Balsamic Pasta by Sneha’s Recipe
Tomato Tart with Balsamic Glaze by Sid's Sea Palm Cooking  
Balsamic Braised Chicken Breasts by A Day in the Life on the Farm   

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DIY/Homemade Cream Of Soup Mix / Condensed Soup Mix

This is a super delicious and easy way to make your quick creamy soup.  Just mix this in milk or water and you will have creamy soup ready in minutes.
250 Ml Cup measurement
Ingredients 
1 Cup Level Dry Milk Powder - I used Full Cream
3/4 Cup Level All-Purpose Flour
1 Tablespoon 
Dehydrated Onion Flakes -Homemade
¼ Cup Level Potato Starch 
¼ Teaspoon Heaped Dried Herbs 
¼ Teaspoon Heaped Dried Thyme
¼ Teaspoon Heaped Dried Basil
¼ Teaspoon Heaped Dried Parsley
 ¼ Teaspoon Heaped Black Pepper powder 
Method
In a blender add all the ingredients and just pulse it once or twice.
When you are ready to make your condensed soup mix 1/2 Cup level of the mix  for Cream of Mushroom Soup
My Notes
 Label and store this in the refrigerator.  It stay's good for months.
To Make it Gluten free use Gluten Free All Purpose Flour.
To Make this Vegan / Dairy Free, use Coconut Milk Powder instead of Milk Powder,
If you do not have Potato Starch Powder then use Corn Flour Powder

Labels : Full Cream, Milk powder, Potato Starch, Soup, Dehydrated, Onion Flakes, Dried Herbs, Thyme, Basil, Parsley, Vegan, Gluten free

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Roasted Tomato Salsa Sauce - Vegan & Gluten Free

This chunky, smoky,  quite spicy salsa tastes amazing, use this as a dip, with tortilla chips, for wraps, salad or to make burrito's.
Makes  Cup 
Ingredients
1 Tablespoon Olive Oil
A Handful of chopped Basil leaves
3 Large Tomatoes - Roasted
2 Small Tomatoes - finely chopped
1 Medium Onion - finely  chopped
1 Medium Green or Red bell pepper - finely chopped
3 Big Cloves Garlic  - finely chopped
1 Teaspoon Ginger - finely chopped
3 Green chillies - finely chopped
2 Tablespoons Lemon juice
Tablespoons Tomato puree - I used tetra pack
1 Tablespoons Kashmiri Red Chilly paste or
 Kashmiri red chilly powder as per your taste -  I used paste
Salt to taste

Method

Roast the tomatoes on the gas flame till charred.  Peel the skin and wash them clean.  Then blend them, keep aside

Grind the ginger, garlic and green chilly to a fine paste.
In a pan, heat oil, add chopped onion,  ginger garlic- and green chilly paste.  Saute for a minute or two now add   or green bell pepper and  blended tomatoes, kashmiri red chilly paste, finely chopped tomatoes and blended roasted tomato puree, mix well and let it cook till it become a thick sauce.  Turn off the flame add lemon juice  and chopped  basil. 
Mix well and the Roasted Tomato Salsa Sauce is ready to use.
This is a spicy and a deliciously vibrant, earthy, and smoky-tasting salsa sauce you will definitely enjoy.
Labels : Salsa Sauce, Roasted Tomato, Spicy, Mexican, Basil, Homemade, Vegan, Gluten free

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A Classic BLT Sandwich#Foodieextravaganza

A BLT Sandwich is nothing but a combo of bacon, lettuce, tomato, great for breakfast,brunch, lunch, or dinner. Make a perfect  and filling sandwich every time with this recipe.
Makes A Single Sandwich
Ingredients

2 Slices White Sandwich Bread
1 Teaspoon Butter
2 Romaine  Lettuce leaves
1 Large Firm Ripe Tomato - sliced
2 - 3 Slices Bacon -  cooked
1/3  Cup Homemade Mayonnaise
Salt and Black pepper powder to taste

Method
Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. 
Serve immediately.  Classic  BLT Sandwich is ready!! Delicious and filling!
Labels : Foodie Extravaganza Party, Pork, Bacon, Romaine Lettuce, Tomato, Basil, Sandwiches, Single Serving

Foodie Extravaganza

It's National BLT Month!
A Classic BLT Sandwich from Sneha's Recipe
BLT Focaccia from Karen's Kitchen Stories
BLT Panzanella from Palatable Pastime
BLT Pizza from A Day in the Life on the Farm
BLT Waffle Fries from Simply Inspired Meals
Cheesy Bacon and Tomato Lettuce Rolls from Food Lust People Love
Fried Chicken BLT from Cookaholic Wife

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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Insalta Caprese Salad#Improv

It's our posting day for Improv Cooking Challenge, hosted by Nichole Little,  theme for month is "Tomato & Cheese"

Insalta Caprese Salad is an Italian restaurant style presented  salad, made of sliced fresh mozzarella, tomatoes, basil, seasoned with salt and olive oil. It looks so pleasing to the eyes,  beautiful to look at, most of all taste delicious because of fresh, tomatoes and soft mozzarella.😋😋 A perfect summer light salad.
Ran out of basil leaves hence used mint leaves, this too gave a refreshing taste to this salad. I have used pepper powder in  the salad but forgot to sprinkle before taking pics😥😥
 Serves 2
Ingredients
2 Large Ripe & Firm Tomatoes-  cut into thick slices 

1 Pack of  Fresh Mozzarella Cheese - cut into thick slices
Fresh Basil leaves  as required - I used Mint Leaves
1 Tablespoon Extra Virgin Olive Oil
salt to taste
Freshly Ground Black Pepper to taste

Method
On a serving  plate, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.
Labels : Italy, Salads, Insalta Caprese Salad, Mozzarella Cheese, Tomato, Mint, Basil, Olive Oil, Healthy, Healthy Dinners, Improv Cooking Challenge

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