Wednesday's Dinner?

[cjs]

Fixed a five-spice chix last night in the oven, the weather is so p*ssy here this week, so tonight will have leftovers in a Chinese Chicken salad - it's an old one that Jan (remember halfbaked?) and I really liked.

You all have made so many (and liked) dishes from the current issue, I'm thinking I'll start at the beginning and work my way thru - well, at least until I get sidetracked - tomorrow night will be the fajitas w/ grilled veggies (pg. 6) I'll try to work these in every couple of days. Oh, dinner review is coming up also, isn't it? June 9th? 16? better go check.

next?

[farnfam]

Maybe someone can give me an idea. My aerogarden basils are seriously kicking butt and so I need an idea that uses lots of basil. Also starting a lowfat diet today so not too much oil etc. Carbs are okay in moderation, it's the Alli thing. Hoping to lose 10 lbs by summer.
Cis
Empress for Life

[cjs]

cis, here's my old standby list that I print every summer when the basil starts taking off -

BASIL - HARVESTING/KEEPING

BASIL PUREE: Process 4 c. loosely packed basil leaves & 1 cup EVO (or 8-oz. can tomato sauce) in a food processor till basil is finely chopped.
Spoon mixture into ice-cube trays (or whatever), & freeze.
Store frozen puree in freezer bags up to 6 mos.

Use anywhere you need a burst of fresh basil flavor: in soups, sauces, or salad dressings.
Thaw & add to marinades, or drizzle over grilled meats & vegies.

BASIL PESTO: Process -
4 c. loosely packed basil leaves
6 garlic cloves
1/4 tsp. salt
1 cup each: shredded Parm, toasted pine nuts, & EVO
in a processor till smooth, stopping to scrape down sides.
Spoon mix into trays & freeze.

Store mix. in freezer bags up to 6 mos. Makes 2 cups.
Pesto is great to have on hand for last minute hors d' oeuvres.
It can stand alone as a dip & also works as a spread for pizzas & sandwiches.

BASIL-GARLIC BUTTER:
Process -
1 cup softened butter
2 garlic cloves till smooth.
Add:
1/2 cup firmly packed basil leaves, & pulse 3-4 times or till basil is finely chopped.
Store in Refrig up to 1 week, or freeze up to 4 mos. Makes 1 cup.
If desired, shape butter into a log; wrap, chill then freeze in log or cut in circles.


Serve w/hot crusty French bread or baked potatoes.
Toss w/hot, cooked pasta and Parm cheese or steamed veggies.

Try it on a grilled cheese w/mozz, sliced tomatoes, & crumbled bacon.

PESTO-GOAT CHEESE SPREAD:
Process -
11-oz. log goat cheese
8-oz. pkg. softened cream cheese
2 cups loosely packed basil leaves
1/2 c. toasted pine nuts
3 garlic cloves
2 T. balsamic vinegar in food processor till smooth.


Chill 2 hrs. before serving. Makes 3 cups.

Store in frig up to 1 week, or freeze up to 4 mos.
Serve w/toasted pita chips or sliced baguettes.

Shape cheese mix. into logs, & wrap, slice chilled logs into 1/2" rounds. Dip rounds in lightly beaten egg; dredge in Italian breadcrumbs. Pan-fry over med-high heat in a little butter 1 min. or each side or till golden, & serve warm over a crisp, gr. salad.`

LEMON-BASIL MAYO:
Process -
2 c. mayo
1 garlic clove - in processor till smooth. Add -
1/2 c. firmly packed basil leaves
1 T. grated lemon rind - pulse 3-4 times or till basil is finely chopped.
Store IN rig up to 1 weeks. Makes 2 cups. DO NOT FREEZE.

Even tho this won't freeze, it's unbelievably delicious w/a bowl of grape tomatoes or on a turkey sandwich.
Use it in place of plain mayo in deviled eggs or main dish salads; it's also great w/chicken, shrimp, or tuna.
Try it instead of tartar sauce the next time on favorite fish.

-----

and here's a salad that I especially like - it just tastes like spring and summer!


* Exported from MasterCook *

GARDEN FRESH PASTA SALAD

8 ozs bow-tie pasta (3 cups)
3/4 cup dried tart cherries or cranberries
1/2 cup chopped carrots
1/2 cup chopped cucumber
1/4 cup chopped green onions
Dressing:
3 Tbsps olive oil
1 Tbsp White Balsamic or red wine vinegar (or any mild vinegar -- such as Champagne)
1 Tbsp Dijon mustard
1 Tbsp honey
5 basil leaves -- julienned, or 1 tsp. dried (5 to 6)
1 tsp. fresh oregano -- or ½ tsp. dried
1/2 tsp. fresh thyme -- or 1/4 tsp. dried
1 clove garlic -- crushed
1 Dash Pepper

Cook pasta according to pkg. directions; drain well.
In a large bowl, combine all salad ingredients/

Dressing: In bowl, combine all ingredients and shake or whisk together.
Combine the dressing with the salad and refrigerate until serving.

Serves 8.

Description:
"Another great salad for a party because it's even better the next day."
- - - - - - - - - - - - - - - - - - -

"Carbs are okay in moderation" - oh horsepuckie, just saw this....

[Trixxee]

Finally making the Dan Dan Noodles. I've got a napa cabbage that needs using - maybe just stir fry that on the side.

[farnfam]

Thanks Jean, that was just what I needed to get in basil production mode. That salad looks great too, and pesto that'll be a good one to have on hand.
As for tonite, I see I have everything I need to make Chicken Ciattorre Soup over Polenta, it's cold and gray here so soup will go good and it has a basil/olive pesto type topping YUM
Cis
Empress for Life

[cjs]

"Chicken Ciattorre Soup" - ooooh, where is this one? latest issue? off to look

[farnfam]

It's an oldie actually. Issue 44 pg 31. It'll be perfect for today
Cis
Empress for Life

[bjcotton]

Here's one I enjoy Cis. The reason it's called Sicilian is because the guy that came up with it is Sicilian.


* Exported from MasterCook *

Sicilian Pasta w/Basil and Garlic

Recipe By :Jack Siri
Serving Size : 4 Preparation Time :0:15
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup basil leaves -- chopped
3 tablespoons garlic -- minced
3 tablespoons olive oil or butter
salt and pepper -- to taste
1/2 cup onion -- chopped
1 pound pasta shells, a type with body -- cooked

Cook pasta according to directions.

In a non-stick skillet, saute onion until translucent; add garlic and saute about 2 minutes (until fragrant). Add basil and saute until wilted.

Add mixture to drained pasta and mix thoroughly. Serve either hot, warm, or cold.


If you like, you can add any meat in bite-sized pieces.

[Trixxee]

Here's a great shrimp recipe using basil. You could just cut down on the butter.

http://www.epicurious.com/recipes/food/v...TER-103369

[Gourmet_Mom]

We're having the Grilled Scallop Salad from the new issue tonight. William must have gotten confused, because I have half a pound of sea scallops and a pound of bay scallops. That confusion added to the fact the wind is blowing a gale outside means the scallop recipe will have to be modified. Oh well!