Sarasotas Garlic Basil Oil Recipes
SUNNY'S EASY BASIL AND GARLIC OIL
Steps:
- To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.
- Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.
SPAGHETTI WITH GARLIC AND BASIL
This is a delicious and quick pasta dish. Serve with a green salad and garlic bread.
Provided by MARILYN PERZIK
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- In a large bowl, toss the spaghetti with the olive oil, butter, garlic, basil, salt, and pepper until evenly coated. Serve with Parmesan cheese.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 40.5 g, Cholesterol 19.7 mg, Fat 15.2 g, Fiber 2.5 g, Protein 8.9 g, SaturatedFat 5.6 g, Sodium 79.1 mg, Sugar 0.1 g
SIMPLE GARLIC BASIL OIL
A very quick and easy, yet elegant dipping oil that goes great with crusty bread and salad, or pour over plain pasta for a flavorful dish.
Provided by Meghan
Categories European
Time 5m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Place all ingredients in blender and process until smooth and uniformly green.
- Serve with crusty bread for dipping or over pasta.
SARASOTA'S FAVORITE STUFFED BREAD
Now, I could give you dozens of recipes, but this is definitely a method. - Fresh tomato slices, fresh mozzarella slices, and a fresh oregano, basil and garlic vinaigrette. - Sauteed mushrooms in butter with sherry wine, carmelized onions, gruyere (or swiss) and rosemary - Sauteed bacon, cheddar and sauteed onions - Baby shrimp (salad shrimp) sauteed in butter and white wine, swiss cheese, sauteed bacon and onion slices - Spinach, feta, sundried tomatoes, and olives - Red and yellow peppers sauteed, onions, just sauteed too, fresh mozzarella and parmesan - Pesto (store bought go easy) if you have the ingredients by all means ... make it yourself and fresh tomato slices - One of my favorites ... chopped smoked salmon, fresh fontina cheese, fresh arugula and diced olive tapenade. I know a bit more work but this is my treat) The rest are easier then the last one. That is my treat to myself. ---------------------------- So as you can see. This is a simple method which can result in amazing simple stuffed breads. Stuffed, wrapped in foil, baked or grilled and served as a AMAZING side dish. Not your ordinary bread. And don't worry, add your favorite cheeses and topping and experiment. Have fun with this. You can make this and flavor it to what you are making Italian, Greek, Caribbean, Comfort food. Anything. This is my basic recipe for the Greek bread, but again. Just mix it up. A simple baguette and just stuffed with your favorites. Wrap and cook and enjoy the rewards.
Provided by SarasotaCook
Categories < 60 Mins
Time 45m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the bread -- I like to take a nice baguette and cut in half lengthwise. Then hollow out a bit by removing some of the inside breading. Not all just to make room for the stuffing or filling.
- Don't throw away the filling -- put in a baggie and freeze. Pull out any time and use for a stuffing. Makes perfect additions to meatloaf, meatballs, soup, pastas or salads.
- Brush the inside of the bread with olive oil and bake cut side down or you can grill just for 5-7 minutes to lightly brown. Just so the filling doesn't get the bread soggy. Not long.
- Filling -- Now this is my Greek one. But use your favorite. I like to add just a little of the oil that comes with the sundried tomatoes in the pan to start the dish, but olive oil or any oil work just fine. Diced tomatoes and cook just a minute. Now add the spinach, onion, and olives and cook until well combined. DONE!
- Stuff -- Just take your filling and stuff the bread.
- MY SECRET! -- always layer a small amount of whatever cheese you are using on the bottom and then top with your filling. Then top with cheese. This keeps the top and bottom of the bread from getting soggy. Once wrapped in foil and cooked you will have toasty tops and bottoms, NOT soggy ones. Works wonderful. I break up the feta and put on the bottom, add the filling. I do try to not add any of the liquid, top with cheese and then the top bread.
- Wrap the bread in foil and cook either on the grill 15-20 minutes -- or cook in the oven on 425 for 15-20 minutes as well. Make sure you turn it over 1 time during cooking to melt the cheese on the other side.
- NOTE: If it is a hot grill try to cook on a cooler portion of the grill.
- Just enjoy it. This goes with anything. Steak, pork, chicken or seafood. Besides -- your friends will never want garlic bread again!
Nutrition Facts : Calories 292.5, Fat 11.7, SaturatedFat 5.2, Cholesterol 25, Sodium 868.2, Carbohydrate 37.3, Fiber 4, Sugar 1.9, Protein 11
SARASOTA'S SIMPLE YOGURT, BASIL, LEMON DIPPING SAUCE
This is so easy and quick. I made this for lunch today to go with steamed artichokes which I made with Recipe #332641. I was extremely short on time and almost canceled making the artichokes, but found this. What a great way to cook them in just minutes. And they were perfect. Now the sauce is a long time favorite which is just easy. It is wonderful on a vegetable platter, also with fried vegetables as a lighter fresh sauce, grilled asparagus as an appetizer, and of course my "chokes." What a nice light appetizer. There was 4 of us and we ate quite a bit, but I love to make the whole batch and during the week I will add some with steamed vegetables. This is also a nice condiment on soups (my favorite is pea soup), in pita pockets. So don't throw the leftover out.
Provided by SarasotaCook
Categories Low Cholesterol
Time 15m
Yield 4 cups dip, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Yogurt -- The best way to do this if you have time, is to put the yogurt in a piece of cheesecloth in a strainer or colander and then in a small bowl over night (wrapped with saran wrap. This allows the sour cream to drain, so the dip isn't wet or runny.
- Personally, I had no time, but I did buy the greek yogurt which is a bit thicker, mixed everything together and enjoyed. Also, I have used this with just everyday yogurt and did not take the time to let it set over night and it was fine.
Nutrition Facts : Calories 78.9, Fat 4, SaturatedFat 2.6, Cholesterol 15.9, Sodium 56.7, Carbohydrate 6.8, Fiber 0.1, Sugar 6.1, Protein 4.4
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