basil – Buen provecho…2022

Watermelon, Cherry Tomato and Feta Cheese Salad

This time of year we see many snowbirds returning north and a flurry of activities involving them – thus this post is a little late! At one such dinner, we were served a salad very similar to this one at our friends’ home here. Searching Pinterest, I happened on this one which I think is very comparable to that one with friends. I would add the dressing an hour or so before serving and possibly hold back on some of the feta cheese until plating…NOTE that I always chill my salad plates in the freezer an hour or so before plating.

Watermelon, Tomato and Feta Salad

Ingredients

5 cups watermelon, cubed
1 cup cherry tomatoes, quartered
3/4 cup crumbled feta
fresh mint + basil leaves
1 lemon, juiced
3 tbsp honey

1. Cut up watermelon and tomatoes and add to a large bowl

2. Add fresh mint and basil leaves.

3. Top with crumbled feta cheese.

4. In a small bowl whisk lemon juice and honey. Pour over the salad and serve.

Spaghetti Squash and Shrimp Alfredo

Most of you are aware of fettuccini Alfredo with its rich creamy sauce. This version replaces the fettuccini (pasta) with shredded spaghetti squash. The recipe includes directions for baking the squash, but in my case I had baked a whole squash the day before for another spaghetti squash recipe with pesto sauce. Since there are only two of us, one squash is enough for two meals. First night – pesto. Second night, reheated squash with shrimp Alfredo sauce. Since this was prebaked squash, I did not keep the shells, obviously.

To simplify both recipes, I used a jar of pesto sauce the first night, and a jar of Alfredo sauce the second night. In both cases, it simplified the preparation! FYI…I wasn’t too thrilled with my photo…LOL. A few leaves of basil would have been a great improvement, but the garden had none.

Spaghetti Squash Shrimp Alfredo (KETO, depending on your sauce)

2 small spaghetti squash, 1.5 – 2 lb
2 tablespoons olive oil, divided
Salt and pepper, to taste
1 lb shrimp thawed if frozen, peeled, deveined, and tails removed
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon sweet paprika
1.5 cups Alfredo sauce*
1/4 cup fresh herbs, such as parsley and/or basil, chopped
1/2 cup freshly grated Parmesan cheese
1 cup shredded Mozzarella cheese

1. Preheat oven to 375F. Cut the spaghetti squash in half length-wise. Use a spoon to scoop out the seeds. Brush the inside of each half with half the olive oil, and season with salt and pepper. Place on a large baking sheet with the cut side facing up. Season with salt and pepper. Roast the squash at 375F for about 30 minutes, or until the squash flakes easily when pierced with a fork. Set aside to cool for a few minutes, but keep the oven on – you’ll need it in a few minutes.

2. Use a fork to scrape all the spaghetti squash strands out of each squash, taking care not to pierce the squash skin (read the recipe post for tips for flaking the squash, and what to do if you pierce the skin!). Place the spaghetti strands into a large bowl.

3. While the spaghetti squash is roasting, prepare the rest of the ingredients: Chop the herbs.

4. Grate the cheese.

5. In a medium bowl, combine the peeled, thawed shrimp with the salt, garlic powder, paprika, and 1 tablespoon olive oil. Mix with a fork.

6. Heat a large skillet, and add the shrimp to the skillet in a single layer. Cook for 2 minutes, then use tongs to flip each shrimp over. Cook for another 2 minutes, or until the shrimp are fully cooked. Remove from heat.

7. In a large bowl, combine the cooked spaghetti squash, cooked shrimp, 1.5 cups Alfredo sauce, ¼ cup grated Parmesan cheese, and the herbs. Mix well, and place into the 4 spaghetti squash boat shells.

8. OPTIONAL if you are using leftover squash – Arrange the spaghetti squash boats on the same large baking sheet. Top each filled spaghetti squash boat with about a tablespoon of freshly grated Parmesan cheese, and about ¼ cup shredded mozzarella. Bake at 375F for 10-15 minutes, or until the cheese is all melted.

Spaghetti with Beef and Chorizo

By now you know me well enough that I shop at Costco, which means I always buy bulk. Chorizo (Argentinian sausage) is raw when purchased. It must be cooked! Leftover sausages can be easily frozen, which was the case here. Finding that I had all of the ingredients, this recipe went together quickly. Enjoy!

Spaghetti with Beef and Chorizo

Spaghetti with Chorizo and Beef

Ingredients:

3 tablespoons neutral cooking oil
2 cups white onion, diced
½ teaspoon salt
3 garlic cloves, minced
1 chorizo sausage, diced
2 cups white mushrooms, sliced
1 cup red or green bell peppers
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon chili flakes
1 lb. lean ground beef
1 jar passata (tomato puree)
1 tablespoon balsamic crema (reduced balsamic vinegar)
¼ cup water
200 grams fresh spaghetti noodles
fresh basil leaves, to serve

Method:

Add oil to a large pot on medium heat. Cook onions for 5-7 minutes, until they begin to become translucent. Add salt, garlic and chorizo, and cook for another 3-4 minutes. Add the mushrooms and bell peppers. Season with dried basil, oregano, parsley and chili flakes.

In a separate pan on medium heat, cook the ground beef. Once cooked through, add to the pot with everything else. Add passata, balsamic crema, water, and combine well. Cover with lid and lower heat to medium-low, and let simmer for 30-40 minutes.

Bring a large pot of salted water to a boil. Add fresh spaghetti noodles, and cook for 2 minutes before draining, reserving a little of the pasta water. Add sauce to the pot, combine well, and serve with fresh basil.

One Pan Garlic Herb Chicken and Asparagus

I really should make up a Costco Cookbook, since many of the recipes are found because the quantities are so large to use in a short period of time, especially in vegetables! This one was found on Pinterest, since I needed to use up asparagus before it started to spoil. Thanks Pinterest and Costco…Of course, the beauty of this was only one pan to clean!

One Pan Garlic Herb Chicken and Asparagus

Ingredients:

1-pound asparagus, ends trimmed
3 tablespoons butter, divided
1 tablespoon minced garlic
3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness – (Mine were already butterflied so no pounding, silly, chicken thighs)
salt and pepper, to taste
1/2 teaspoon dried basil (see note)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
salt and pepper, to taste
fresh herbs for garnish (optional)

Instructions:

Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.

Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then turn over and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)

Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.

Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Roasted Parmesan Garlic Shrimp

“Honey, I’m home!” (for all of those familiar with that old greeting from some TV show?) Welcome back former followers. Your encouragement is appreciated. A recent house sitter left behind some really nice frozen shrimp and (Pinterest to the rescue) I decided to thaw them out- 24 beautiful specimens which only required peeling and deveining. Once done, I put them in some cold water with a little salt and put them back in the refrigerator awaiting dinner prep. Some fresh asparagus was also waiting to be used. Everything came together with very little prepping…

1 pound medium raw shrimp peeled and deveined
2 Tablespoons extra virgin olive oil
1/4 cup grated Parmesan
4 cloves of garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
juice of 1/2 lemon
Cocktail sauce for dipping (1/2 cup ketchup + 2 tablespoons horseradish)

Heat the oven to 350 degrees F. Coat a baking sheet with oil.

Place the shrimp in a single layer on the sheet. Evenly distribute olive oil, Parmesan, garlic, oregano and basil. Season with salt and pepper. Toss together with your hands and spread out again.

*Place the pan in the oven and roast the shrimp until just pink, firm and cooked. This should take 9 minutes. When done sprinkle with lemon juice and serve with whatever side you have chosen.

*NOTE…since the oven was on I also roasted the asparagus which was drizzled with olive oil, salt, pepper and 1/2 cup shredded Parmesan. If you choose to do the asparagus, put it in the oven 10 minutes before the shrimp and leave them in until the shrimp are done.

Lemony Chickpea (Garbanzo), Tomato and Goat Cheese Salad

Okay Cousin Bonnie, here is the salad recipe you asked for…it was yummy!

Lemony Chickpea, Tomato and Goat Cheese Salad

Recipe by Michela Chiappa from Michela’s Tuscan Kitchen

Ingredients –

600g ripe tomatoes (I just drained a can of diced tomatoes)

1 small bunch fresh basil

extra virgin olive oil

sea salt and freshly ground black pepper

small handful walnuts

½ jar good quality chickpeas (about 300g)

pinch of dried cumin

1 teaspoon dried oregano

1 lemon

2 good handfuls of arugula

1 small round of crumbly, soft goat’s cheese

Roughly chop the tomatoes and add to a serving bowl. Rip in most if the basil leaves, keep the baby leaves to one side. Drizzle over a little extra virgin olive oil and season with black pepper and salt.
Place a small frying pan on a low heat, add the walnut halves and cook for 5 minutes until toasted and smelling delicious. When ready tip into a bowl.
In a separate bowl, drain and the chickpeas. Add the cumin, oregano, lemon zest and half the juice and a drizzle of oil. Toss together with a good pinch of salt and pepper. Add the chickpeas to the tomatoes and toss together. Add the arugula and crumble over the goat’s cheese and walnuts.

Roasted Parmesan Garlic Shrimp

Always looking for a great appetizer and this one surely qualifies. In the case of both the oregano and basil I would use fresh in place of the dried. If you are ever caught with cocktail sauce, a simple recipe blends 1/2 cup ketchup + 2 Tablespoons horseradish!

Roasted Parmesan Garlic Shrimp (http://inspiredbycharm.com)

1 pound medium raw shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1/4 cup grated Parmesan
4 garlic cloves, minced
1/2 teaspoon dried oregano (I prefer fresh)
1/2 teaspoon dried basil (I prefer fresh)
1/2 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Juice of 1/2 lemon
Parsley leaves, chopped for garnish
Cocktail sauce (optional)

Begin by preheating your oven to 350 degrees F. Coat a baking sheet with oil or nonstick spray.

Place the shrimp in a single layer on the baking. Evenly distribute the olive oil, parmesan, garlic, oregano, and basil. Season with salt and pepper to taste. Toss together with a spoon or your hands.

Place the pan of shrimp in the oven and roast the shrimp until just pink, firm, and cooked through. This should take 7-9 minutes. When done, sprinkle with lemon juice.

Reef Spaghetti (also known as Scoglio)

One of our favourite restaurants in Merida, Yucatan Il Caffe Italiano serves this wonderful seafood dish. We usually pop in after Sunday afternoon symphony. This is one wonderful dish and makes a little seafood go a long way! If you are buying fresh seafood, just purchase TWO pieces of EACH seafood PER PERSON.

Reef Spaghetti – Spaghetti allo Scoglio

Ingredients

fresh clams (although I used frozen and they were just fine)
fresh mussels (frozen is fine)
shrimp (frozen is fine) De-veined and tails removed!
2 or 3 plum tomatoes chopped (I would use more next time)
bunch of parsley
basil
1 clove of garlic OR MORE
olive oil
salt and pepper
1 cup of white wine
spaghetti (dependent on how many people)

Preparation

If using frozen seafood, first thaw them in the refrigerator in cold salted water for about 30 minutes. Thaw each seafood separately. Salt a pot of water for the spaghetti and set it to boil. Heat 2 T. of oil in a broad skillet with the garlic. When the garlic is browned, remove it (and eat it if you want..LOL). Add the drained clams and mussels. Cover and cook over a brisk flame, shaking the pan every now and then until the shellfish have opened. Turn off the flame and let them cool slightly. Remove empty or unopened shells. Do NOT try to open closed shells as they are already dead and eating them could make you quite sick!!!

Start to boil the spaghetti!!

In a separate deep skillet add more oil and garlic. Add the chopped tomatoes. and shredded basil leaves.Salt. Simmer the sauce for 10 minutes. Stir in all of the shellfish (including the shrimp), adding some of the white wine (to your taste) Simmer another five minutes.

Transfer the drained, cooked spaghetti to your serving dish, add a little olive oil and ground pepper. Toss and then stir in the sauce with the seafood. Serve with some crusty bread to soak up the sauce…and don not forget more wine…to drink, of course!!

Avocado Pasta

2 ripe avocados peeled
1/2 cup basil leaves
2 cloves of garlic
2 T. Lemon juice
Salt and pepper to taste
1/3 cup olive oil
1 cup cherry tomatoes halved
Parmesan cheese

Blend avocados with basil, garlic and juice. Drizzle in oil. Set aside. Serve with spaghetti or baked spaghetti squash, adding tomatoes and cheese at last minute.
Grill chicken breasts to serve with it for protein.

Tuscan Bread and Tomato Soup (Pappa al Pomodoro)

Several years ago we were in Fiesole, just outside Florence when we stopped for lunch at a small restaurant – Perseus. The special of the day was Ribollita, traditionally made with day old bread, tomatoes and cannelloni beans. Alas, it was not very memorable as it was mostly bread.

I just came across this version which had less bread, no beans and lots of tomato-ey flavour! We thought it was awesome and certainly worth making again. Heres a view of Fiesole –

And now here is the recipe I found with a few alterations…

Tuscan Bread and Tomato Soup

Ingredients

Extra virgin olive oil, plus high quality finishing oil, for garnish
1 large red onion, diced
Kosher salt
Pinch crushed red pepper flakes
3 garlic cloves, smashed and finely chopped
1 cup white wine
2 pounds ripe summer tomatoes, diced (Substitute two cans of chopped tomatoes)
10 basil leaves, half whole and half cut into chiffonade
2 cups tomato juice
2 cups day-old Italian bread, crusts removed and cubed
1/2 cup grated Parmigiano-Reggiano

Directions

Coat a large wide pot with olive oil over medium heat and add the onions. Season with salt and crushed red pepper, to taste, and cook until the onions are soft and very aromatic, about 8 to 10 minutes. Toss in the garlic and cook for 2 to 3 more minutes. Add the wine and cook until it has reduced by half. Stir in the tomatoes, season with salt, to taste, and cook until the tomatoes are really soft and juicy, about 12 to 15 minutes. Toss in the whole basil leaves.

Working in batches, carefully puree the tomatoes in a blender*. Return the tomato puree to the pot and add the tomato juice and the bread. Cook the soup over medium heat for until the bread has completely lost its shape and the soup is really thick, about 20 minutes. Taste the soup and adjust the seasoning, if needed. (I usually skip this process as I like my soups chunkier, which means I just dd the bread to the pot. You decide!)

Ladle the soup into bowls and serve garnished with grated cheese, basil chiffonade and a drizzle of big fat finishing oil.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Recipe courtesy Anne Burrell