Basil Recipes
Basil Chicken Salad
You Need:
- 3 cups of cooked chicken, cubed
- 1 and 1/2 cups of diced celery
- 1/4 cup of chopped chives or scallions
- 1 cup of lowfat sour cream
- 1 and 1/2 cups of fresh chopped basil
- Salt and pepper to taste
Directions:
1. In a large bowl combine chicken, celery, chives, sour cream and basil
2. Mix gently with a fork
3. Refrigerate for several hours or overnight
4. Just before serving, add salt and pepper to taste
5. Serve on a bed of lettuce, croissants, a kaiser roll or alone
Couscous with Lentils, Tomato and Basil
You Need:
- 2 tablespoons of sauteing liquid
- 1 cup of brown lentils, rinsed and drained
- 1 medium onion, chopped
- 1 medium tomato, coarsely chopped
- 1 cup of whole wheat couscous
- 1/2 cup of chopped fresh basil
- 1 and 1/2 cups of water
- 1 cup of "vegetable-cocktail juice" (V8 with a little Picante sauce works)
- 1 bay leaf
- 2 tablespoons of grated Parmesan cheese (optional)
Directions:
1. Saute the chopped onion in a liquid of your choice for 2-3 minutes or until tender
2. Stir in the water, juice, and lentils, and add the bay leaf
3. Bring to a boil, the reduce the heat to low
4. Cover, and simmer for 30 to 45 minutes, or until the lentils are soft but not mushy
5. Remove the pan from the heat and throw out the bay leaf
6. Stir in the couscous, tomatoes, basil, and Parmesan
7. Cover and let stand for 5 minutes or until the couscous is soft
8. Uncover and fluff with a fork to separate the grains
Tomato Basil Drop Biscuits
You Need:
- 1/2 a cup of finely chopped onion
- 1 clove of chopped garlic
- 1 tablespoon of olive oil
- 3/4 cup of finely diced tomatoes
- 1/4 cup of chopped fresh basil
- 1/2 teaspoon of dried oregano
- 2 cups of flour
- 1 tablespoon of baking powder
- 1 tablespoon of salt
- 1/4 tablespoon pepper
- 1/3 cup of shortening
- 2/3 cup of milk
Directions:
1. Preheat the oven 425°F
2. Saute the chopped onion in the olive oil until tender, about 7 minutes
3. Add the clove of chopped garlic and the diced tomatoes
4. Cook for one more minute, then remove from the heat and stir in the basil and oregano
5. Cool slightly
6. Mix flour, baking powder, salt, and pepper in a separate bowl
7. Cut in the shortening until mixture resembles crumbs
8. Stir in milk and tomato mix to make a sticky mixture
9. Drop by heaping teaspoonfuls 2 inches apart on an ungreased baking sheet
10. Bake for 10 to 12 minutes or until golden brown
11. Cool on a wire rack
Pesto
You Need:
- 2 1/2 cups firmly packed fresh basil leaves, chopped
- 2 large garlic cloves, pressed
- 1/2 cup chopped walnuts or almonds or pine nuts
- 1/2 cup grated Parmesan cheese (1 ounce)
- 1/2 cup olive oil
- Salt to taste
Directions:
1. Whirl the basil, garlic, nuts, and parmesan in a blender or food processor until well mixed.
2. Then add the olive oil in a slow, steady stream until a smooth paste is formed.
3. Drop a dollop of pesto on each serving of hot pasta and top with chopped tomatoes and extra grated parmesan.
4. Try it spread on a slice of bread or in a pita with lettuce and tomatoes.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. If you run into a problem with any of them, or have a comment or suggestion, please email me at calaiwe@ptd.net. Thank you! - Emily McDonald