Recipes

[IamMrsG]

I was blessed with an armload of fresh basil this afternoon, and was at the same time asked for recipes to help use up what she had left. Following are the recipes I shared with my benefactor.

What are your favorite uses for fresh basil?

Bruschetta Chicken over Tortellini

1 pound bag frozen cheese tortellini*

1 teaspoon olive oil

1 pound boneless, skinless chicken breast halves

1 teaspoon minced bottled garlic, or 1 clove fresh garlic, minced

1 container (10 to 12 ounces) prepared bruschetta topping**

Bring 4 quarts of unsalted water to boil. Add the tortellini, bring the pot back to a boil, and cook according to the package directions until just tender, about 5 minutes. When the pasta is tender, drain well.

Meanwhile, heat the oil in a 10-inch or larger skillet over medium-high heat. Cut the chicken into small bite-sized pieces and add them to the skillet as you cut. Add the garlic and stir and cook for 5 to 7 minutes, until the chicken is cooked through and no longer pink on the inside.

Add the bruschetta topping and stir to mix well. Cook for another 30 seconds to 1 minute to heat thoroughly. Remove from the heat.

When pasta is cooked, serve the chicken mixture over the hot drained pasta.***

Supposed to make 4 servings.

My notes:

*Cheese ravioli works just as well.

** Instead of using prepared bruschetta topping, seed and chop about 4 Roma tomatoes, grate 1 or 2 cloves of garlic, and chop about 1/4 cup fresh basil. Mix and cover, allowing flavors to blend at room temperature for about 2 hours. If you do this, omit the garlic in the chicken!

***Top with freshly grated Parmesan and serve with warmed, crusty bread, either alongside the dish or as slices topped with the preparation.

This is a great late Summer dish, when tomatoes are at their best. Any good dry red wine would complement the meal.

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Penne Alla Caprese

4 large, ripe tomatoes, peeled* and cut into ½-inch dice, or 1 28-ounce can roma tomatoes, drained (juice reserved), cut into ½ -inch dice

2 to 3 Tablespoons chopped fresh basil

2 garlic cloves, minced

salt and pepper to taste

fruity olive oil

1 pound penne rigate or other pasta

3/4 pound grated mozzarella (we prefer fresh mozzarella)

In large bowl mix chopped tomatoes, basil, garlic, salt and pepper. (If using canned tomatoes, you may need to add a little reserved juice to make mixture saucy.) Add just enough olive oil to cover tomatoes. Cover bowl and let sauce marinate at room temperature at least 2 hours.

Before serving, cook penne until al dente in salted water. Drain pasta, place in serving bowl and add tomato mixture (bring to room temperature if refrigerated). Add grated mozzarella and toss so that cheese begins to melt.

4 servings.

* To peel tomatoes: Using a sharp knife tip, put a slight slit into the tomato’s skin and put the tomatoes into a pot of boiling water for just a few minutes. As soon as you see that slit spread, remove the tomato from the hot water. Submerge tomatoes into cold water to cool so that you can handle easily enough to pull off the skins.

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Basil and Sun-dried Tomato Fettuccine

1 tablespoon dried bread crumbs (tip: use crumbled croutons)

2 teaspoons olive oil

2 garlic cloves, crushed

1/3 cup water

2 tablespoons Parmesan cheese

½ cup lightly packed torn basil leaves

6 sun-dried tomatoes (not oil-packed), cut into thin strips

12 ounces dried fettuccine or linguine

1/4 teaspoon red pepper flakes

1/3 cup canned vegetable broth

1. In a small saucepan, over medium heat, bring the vegetable broth, water, sun-dried tomatoes, olive oil, garlic, and red pepper flakes to a boil. Remove from heat, cover and keep warm.

2. Fill a large pot with water, bring to boil. Add the pasta and cook until al dente. Remove and set aside 1/4 cup of the cooking water, then drain the pasta thoroughly.

3. In a warmed serving bowl, combine the pasta, broth mixture, basil and reserved cooking water. Toss to combine and coat the pasta evenly with the sauce.

4. To serve, divide among individual plates, topping each with an equal amount of the Parmesan and bread crumbs.

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Mushroom and Yellow Tomato Pasta

2 tablespoons olive oil

8 oz. mushrooms – sliced

2 shallots – finely chopped

2 cloves garlic – crushed

1 yellow tomato – seeded and chopped (1 ½ cups)

1/4 cup chicken broth

2 tablespoons dry white wine*

2 tablespoons soy sauce

½ teaspoon dried basil or 3 tablespoons fresh basil, chopped

1/4 teaspoon sugar

2 tablespoons sour cream

8 oz. cooked pasta, either fettuccine or penne

black pepper to taste

Romano cheese, optional

Heat oil in skillet over medium-high heat. Sauté mushrooms 3-4 minutes, until they start to brown. Add shallots, garlic and tomato, stirring occasionally; cook 4 minutes.

Add chicken broth, wine, soy sauce, basil and sugar. Bring mixture to boil and cook until mixture begins to evaporate slightly.

Turn off heat. Stir in sour cream until smooth.

Divide pasta into 4 servings and spoon sauce over each. Grate black pepper over each and sprinkle with Romano cheese, if desired.

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Basil Tomatoes

QVC Recipe Swap | June 2012 Recipe Exchange by Walker

1½ Tablespoons balsamic vinegar

1/4 cup olive oil

1 Tablespoon chopped fresh basil

1 teaspoon Dijon mustard

½ teaspoon salt

1/8 teaspoon pepper

4 medium tomatoes, sliced

12 ozs. fresh mozzarella, sliced

1 bunch asparagus spears, roasted

Whisk balsamic vinegar, oil, basil, mustard, salt and pepper together. Alternate tomatoes and cheese slices on a small tray or platter. Pour dressing mixture over the top. Garnish with additional basil leaves and cracked black pepper, if desired. Serves 4-6.

My notes: This is most likely meant to be served as a first course; however, on a hot Summer day, with a crusty bread, this makes a good main dish for us.