April 24, 2012


Pasta With Northern Italian Tomato Sauce
Ingredients:
1.5 pints cherry tomatoes
4 cloves garlic
1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
Olive oil
2 tablespoons butter
1/4 cup balsamic vinegar
4 oz Parmesan cheese
Fresh basil
Salt and pepper
To Make:
Cut tomatoes into halves.
Peel and slice the garlic.
Pick off the basil leaves and set aside. 
If using lasagna sheets, cut them into 3 or 4 long strips.
Grate Parmesan cheese.
Boil large pot of salted water for the pasta. 
In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
Enjoy!

Pasta With Northern Italian Tomato Sauce

Ingredients:

  • 1.5 pints cherry tomatoes
  • 4 cloves garlic
  • 1 lb fresh lasagna or 1 lb linguine pasta (I cheated and used whole wheat spaghetti) 
  • Olive oil
  • 2 tablespoons butter
  • 1/4 cup balsamic vinegar
  • 4 oz Parmesan cheese
  • Fresh basil
  • Salt and pepper

To Make:

  1. Cut tomatoes into halves.
  2. Peel and slice the garlic.
  3. Pick off the basil leaves and set aside. 
  4. If using lasagna sheets, cut them into 3 or 4 long strips.
  5. Grate Parmesan cheese.
  6. Boil large pot of salted water for the pasta. 
  7. In a large frying pan, heat up some olive oil and the butter. Add in the garlic and saute for 30 seconds. Add the tomatoes and stir. Add in a bit of chopped basil. Add the balsamic vinegar and season with salt and pepper. 
  8. Drop your pasta into the boiling water and cook until al dente. 3 minutes if using lasagna sheets or follow the package instructions for linguine. Drain when done and reserve a bit of cooking water.
  9. Add pasta to frying pan and give it a good toss. Add a splash of pasta water and half the Parmesan cheese. Taste and season with salt and pepper. 
  10. Serve in bowls with a sprinkle of Parmesan cheese and the basil leaves. 
  11. Enjoy!

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April 13, 2012


Quick 2 Cheese Polenta with Tomato Mushroom Sauce
Ingredients:
1 tube pre-made polenta or, if making from scratch use 1 cup polenta grits, 3 cups whole milk, salt and pepper, and stir over a medium-low heat for 12 minutes until cooked through. 
1/2 cup grated Parmesan cheese
1/4 cup grated or sliced Provolone cheese
A small handful of slivered or sliced almonds
1 egg
2 tablespoons butter
2 sprigs fresh sage, chopped
1 teaspoon fresh thyme, chopped
Small bunch parsley, chopped
1 can diced tomatoes
2 cups sliced mushrooms
1 tablespoon balsamic vinegar
Olive oil
Small bunch fresh basil leaves, chopped
2 cloves garlic, minced
To Make:
Preheat the oven to 350 degrees.
In a large bowl, combine polenta, egg, Parmesan  cheese, Provolone cheese, almonds, chopped sage, salt, pepper, and 1 tablespoon butter. 
Grease a baking pan with olive oil and press the polenta mix into it. Drizzle a little olive oil over the top so it can get a nice browned crust. 
Stick it in the oven for 25-30 minutes, or until slightly golden brown. 
To make the sauce, in a large skillet/pan, heat up a bit of olive oil and add in the garlic. Saute for 30 seconds on medium heat.
Add in the mushrooms and cook for a few minutes. Do not touch the mushrooms while they cook so they can brown. A couple of minutes per side. 
While mushrooms are cooking, season with salt and pepper and add in the thyme, half of the basil, and half of the parsley. 
Once mushrooms are browned, add in the diced tomatoes with all the juices from the can. Stir so it doesn’t catch. 
Add in the tablespoon of balsamic vinegar and keep stirring until the sauce has cooked down a bit. 
Taste and add more salt and pepper if necessary. 
Remove from heat. Take polenta out of the oven. Add the remaining tablespoon of butter to the polenta and let it melt over it. 
Let the polenta sit for 5-7 minutes before serving so it can set. 
Once ready, in large bowls spoon out polenta and pour the sauce over it. Garnish with remaining chopped parsley and basil and grate a tiny bit of Parmesan on top. 
Enjoy!
This is a delicious dish that is a lot faster than most polenta dishes (only 30 minutes as opposed to the 1.5 hour ones) and tastes just as good! 

Quick 2 Cheese Polenta with Tomato Mushroom Sauce

Ingredients:

  • 1 tube pre-made polenta or, if making from scratch use 1 cup polenta grits, 3 cups whole milk, salt and pepper, and stir over a medium-low heat for 12 minutes until cooked through. 
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated or sliced Provolone cheese
  • A small handful of slivered or sliced almonds
  • 1 egg
  • 2 tablespoons butter
  • 2 sprigs fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • Small bunch parsley, chopped
  • 1 can diced tomatoes
  • 2 cups sliced mushrooms
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Small bunch fresh basil leaves, chopped
  • 2 cloves garlic, minced

To Make:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, combine polenta, egg, Parmesan  cheese, Provolone cheese, almonds, chopped sage, salt, pepper, and 1 tablespoon butter. 
  3. Grease a baking pan with olive oil and press the polenta mix into it. Drizzle a little olive oil over the top so it can get a nice browned crust. 
  4. Stick it in the oven for 25-30 minutes, or until slightly golden brown. 
  5. To make the sauce, in a large skillet/pan, heat up a bit of olive oil and add in the garlic. Saute for 30 seconds on medium heat.
  6. Add in the mushrooms and cook for a few minutes. Do not touch the mushrooms while they cook so they can brown. A couple of minutes per side. 
  7. While mushrooms are cooking, season with salt and pepper and add in the thyme, half of the basil, and half of the parsley. 
  8. Once mushrooms are browned, add in the diced tomatoes with all the juices from the can. Stir so it doesn’t catch. 
  9. Add in the tablespoon of balsamic vinegar and keep stirring until the sauce has cooked down a bit. 
  10. Taste and add more salt and pepper if necessary. 
  11. Remove from heat. Take polenta out of the oven. Add the remaining tablespoon of butter to the polenta and let it melt over it. 
  12. Let the polenta sit for 5-7 minutes before serving so it can set. 
  13. Once ready, in large bowls spoon out polenta and pour the sauce over it. Garnish with remaining chopped parsley and basil and grate a tiny bit of Parmesan on top. 
  14. Enjoy!

This is a delicious dish that is a lot faster than most polenta dishes (only 30 minutes as opposed to the 1.5 hour ones) and tastes just as good! 

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polenta 2 cheese polenta creamy parmesan cheese recipe mushroom sauce mushrooms tomatoes tomato sauce baked dish cheesy parsley basil thyme sage olive oil butter fast recipes

April 5, 2012


Fresh Pesto with Basil and Mint
Ingredients:
Large bunch fresh basil
Handful pine nuts or almonds
Olive oil
Parmesan cheese
1 lemon
1 clove of garlic
Salt and pepper
A few mint leaves
To Make:
Wash and pick off the basil leaves. Roughly chop. 
Grate a handful of Parmesan cheese. 
Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), grated Parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
Enjoy on pasta, bread, or in sauces! 

Fresh Pesto with Basil and Mint

Ingredients:

  • Large bunch fresh basil
  • Handful pine nuts or almonds
  • Olive oil
  • Parmesan cheese
  • 1 lemon
  • 1 clove of garlic
  • Salt and pepper
  • A few mint leaves

To Make:

  1. Wash and pick off the basil leaves. Roughly chop. 
  2. Grate a handful of Parmesan cheese. 
  3. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), grated Parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
  4. Enjoy on pasta, bread, or in sauces! 

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Broccoli Pesto Pasta with Basil and Lemon
Ingredients:
1/2 lb dried tagliatelle or fettuccine pasta
Large bunch fresh basil
Handful pine nuts or almonds
1 head of broccoli
Olive oil
1 small potato
Parmesan cheese
1 lemon
1 clove of garlic
Salt and pepper
A few mint leaves
To Make:
Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
Cut off the broccoli florets. Set aside.
Wash and pick off the basil leaves. Roughly chop. 
Grate 3 ounces of Parmesan cheese ~ about a cup
Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
Enjoy!
This is a fresh and healthy pasta dish that tastes amazing! Try it!

Broccoli Pesto Pasta with Basil and Lemon

Ingredients:

  • 1/2 lb dried tagliatelle or fettuccine pasta
  • Large bunch fresh basil
  • Handful pine nuts or almonds
  • 1 head of broccoli
  • Olive oil
  • 1 small potato
  • Parmesan cheese
  • 1 lemon
  • 1 clove of garlic
  • Salt and pepper
  • A few mint leaves

To Make:

  1. Peel and wash the potato. Using the peeler, “peel” the potato into thin slices until the whole potato is sliced. Set aside.
  2. Cut off the broccoli florets. Set aside.
  3. Wash and pick off the basil leaves. Roughly chop. 
  4. Grate 3 ounces of Parmesan cheese ~ about a cup
  5. Make the pesto by combining in either a food processor or a mortar and pestal, a large handful of basil, a handful of pine nuts or almonds, the juice of 1/2 lemon,  1 clove garlic, 1-2 tablespoons olive oil (depending on how moist the pesto gets), a handful of grated parmesan cheese, salt and pepper, and a few mint leaves (optional). Mix everything together until it becomes a smooth paste. 
  6. In a large pot, cook pasta according to package. 2 minutes before it is done, add the broccoli and potato slices. Drain when done, saving 1/2 cup of the cooking water. 
  7. In the same pot, combine the fresh pesto, rest of the Parmesan cheese, rest of chopped basil leaves, and some of the cooking water to loosen the sauce.
  8. Add in the pasta and broccoli back into the pot and give it a big stir. Taste and add salt and pepper if needed. 
  9. Divide into serving bowls. Grate a bit more Parm over it, maybe a basil leaf or two, and a wedge of lemon. 
  10. Enjoy!

This is a fresh and healthy pasta dish that tastes amazing! Try it!

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March 10, 2012


Zucchini Risotto with Sun-dried Tomatoes and Basil
Ingredients:
4 cups chicken or vegetable stock
1 1/2 cups aborico rice
10 sundried tomato pieces, chopped
1/2 large zucchini
A few fresh basil leaves, chopped
1 teaspoon dried thyme
1 lemon
1 medium onion or 1/2 large onion, chopped
2 tablespoons olive oil
1 cup Parmesan cheese
Salt and pepper
To Make:
Boil the 4 cups of stock in a large pot. Add in chopped sun-dried tomatoes, bring to boil, turn down heat to medium low and simmer.
Meanwhile, in a large skillet, add olive oil on medium high heat to pan. Add in chopped onion and stir until onions are golden and soft. 
Add in the rice and saute until rice has a nice toasted look to it.
Add in 1/2 cup of simmering stock and stir in. Stir it all together until it gets creamy. When it’s dried out a bit, add another 1/2 cup of stock. 
Continue in this fashion until all the stock is added to the rice and the risotto has gotten creamy. It should still have a bite to it but be cooked all the way through. 
Add in the zucchini by cutting it in strips with a vegetable peeler. 
Add in 1/2 cup of Parmesan cheese.
Add in chopped basil.
Add in dried thyme.
Stir everything together until everything is incorporated.
Add in more cheese if necessary only. The rest of the cheese will be used for garnish.
Season with salt and pepper. 
Drizzle the juice of a lemon quarter over the dish. 
Arrange in deep dishes and garnish with Parmesan cheese and left over basil. 
Serve with a wedge of lemon. 
Enjoy!

Zucchini Risotto with Sun-dried Tomatoes and Basil

Ingredients:

  • 4 cups chicken or vegetable stock
  • 1 1/2 cups aborico rice
  • 10 sundried tomato pieces, chopped
  • 1/2 large zucchini
  • A few fresh basil leaves, chopped
  • 1 teaspoon dried thyme
  • 1 lemon
  • 1 medium onion or 1/2 large onion, chopped
  • 2 tablespoons olive oil
  • 1 cup Parmesan cheese
  • Salt and pepper
To Make:
  1. Boil the 4 cups of stock in a large pot. Add in chopped sun-dried tomatoes, bring to boil, turn down heat to medium low and simmer.
  2. Meanwhile, in a large skillet, add olive oil on medium high heat to pan. Add in chopped onion and stir until onions are golden and soft. 
  3. Add in the rice and saute until rice has a nice toasted look to it.
  4. Add in 1/2 cup of simmering stock and stir in. Stir it all together until it gets creamy. When it’s dried out a bit, add another 1/2 cup of stock. 
  5. Continue in this fashion until all the stock is added to the rice and the risotto has gotten creamy. It should still have a bite to it but be cooked all the way through. 
  6. Add in the zucchini by cutting it in strips with a vegetable peeler. 
  7. Add in 1/2 cup of Parmesan cheese.
  8. Add in chopped basil.
  9. Add in dried thyme.
  10. Stir everything together until everything is incorporated.
  11. Add in more cheese if necessary only. The rest of the cheese will be used for garnish.
  12. Season with salt and pepper. 
  13. Drizzle the juice of a lemon quarter over the dish. 
  14. Arrange in deep dishes and garnish with Parmesan cheese and left over basil. 
  15. Serve with a wedge of lemon. 
  16. Enjoy!

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February 13, 2012


Avocado Caprese Salad (Recipe by Marina)
Ingredients: 
Mozzarella cheese
Fresh basil leaves
1 avocado
1 large tomato
Avocado oil
Balsamic vinegar
Salt and pepper
To Make:
Cut the tomato into 1/4 inch slices
Cut Mozzarella into 1/4 inch slices
Slice the avocado into wedges
Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge
Drizzle over top with balsamic vinegar and Avocado Oil 
Sprinkle with salt and pepper
Enjoy!
This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

Avocado Caprese Salad (Recipe by Marina)

Ingredients:

  • Mozzarella cheese
  • Fresh basil leaves
  • 1 avocado
  • 1 large tomato
  • Avocado oil
  • Balsamic vinegar
  • Salt and pepper

To Make:

  1. Cut the tomato into 1/4 inch slices
  2. Cut Mozzarella into 1/4 inch slices
  3. Slice the avocado into wedges
  4. Arrange on a plate in the following order; tomato slice, Mozzarella slice, basil leaf, avocado wedge
  5. Drizzle over top with balsamic vinegar and Avocado Oil 
  6. Sprinkle with salt and pepper
  7. Enjoy!

This is a classic salad that is best made with great ingredients and organic produce. I added in avocado to make it even better and avocado oil for a crisp, light finish that’s even healthier than olive oil. To find avocado oil, visit the banner on my homepage.

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Goat Cheese Stuffed Dates Wrapped in Prosciutto (Recipe by Marina)
Ingredients:
Dates - pitted
Prosciutto
Goat cheese crumbles
Fresh basil leaves
To Make:
With a small spoon, stuff the dates with goat cheese crumbles
Cut the Prosciutto slices into thirds so the dates can be wrapped fully but not double
Place a medium sized basil leaf on Prosciutto slice
Place cheese stuffed date on basil leaf
Wrap the date in the Prosciutto and basil leaf
Arrange on a plate
Enjoy!
You can include the basil or not, tastes good both ways. You can also drizzles a bit of olive oil over them but it’s not necessary.

Goat Cheese Stuffed Dates Wrapped in Prosciutto (Recipe by Marina)

Ingredients:

  • Dates - pitted
  • Prosciutto
  • Goat cheese crumbles
  • Fresh basil leaves

To Make:

  1. With a small spoon, stuff the dates with goat cheese crumbles
  2. Cut the Prosciutto slices into thirds so the dates can be wrapped fully but not double
  3. Place a medium sized basil leaf on Prosciutto slice
  4. Place cheese stuffed date on basil leaf
  5. Wrap the date in the Prosciutto and basil leaf
  6. Arrange on a plate
  7. Enjoy!

You can include the basil or not, tastes good both ways. You can also drizzles a bit of olive oil over them but it’s not necessary.

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September 29, 2011


Classic Tomato Soup (Jamie Oliver’s Food Revolution pg. 133)

This soup is so easy to make. It takes maybe half an hour and it’s very good. You can make it by recipe and add cream later. Or cheese, as I’ve done.

Serves 6-8

Ingredients:

  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1 3/4 quarts chicken or vegetable broth
  • olive oil
  • 2 x 14 oz cans of plum tomatoes
  • 6 large ripe tomatoes
  • small bunch of fresh basil
  • salt and pepper

To make:

  1. Peel and roughly slice carrots
  2. Slice celery
  3. Peel and roughly chop onions
  4. Peel and slice garlic
  5. Put broth in small saucepan and heat until boiling
  6. Put large pot on medium heat, add 2 tablespoons olive oil
  7. Add all chopped veg and mix with wooden spoon
  8. Cook for 10 mins with lid askew, until onions are golden and carrots are soft
  9. Add boiling broth to pot along with canned and fresh tomatoes
  10. Stir, bring to boil
  11. Reduce heat and simmer for 10 mins with lid on
  12. Remove from heat, add basil, good pinches of salt and pepper
  13. Use immersion blender to pulse soup until smooth
  14. Taste for proper seasoning, season if needed
  15. Serve

So easy, so good, so Autumn! Yumm. :)

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August 11, 2011


lovelylovelyfood:

Cambodian Basil and Lemongrass Shrimp 

This looks so good.

lovelylovelyfood:

Cambodian Basil and Lemongrass Shrimp 

This looks so good.

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