All Posts Tagged With: "Basil"

Turkey Meatballs in Marimara Sauce Recipe

By on Jul 30, 2010 in Recipes | comments(0)

Linda’s comments:  These Turkey meatballs in Marimara Sauce is another great recipe.  I made it this past week-end and all I can say is yummy….enjoy  PS…you can buy small bottles of the red and white wines, in the liquor section of your grocery stores.  There are organic wines also.
INGREDIENTS
 
1/4 cup organic olive oil
3 organic shallots finely chopped
6 organic cloves garlic minced
6 sprigs fresh organic thyme
1 organic bay leaf
1 1/2 cup dry white wine
4 pounds ripe red heirloom or plum tomatoes coarsely chopped
1/2 cup fresh organic basil coarsely chopped
sea salt 
black pepper freshly ground
2 pounds ground organic turkey
1/2 cup plain panko breadcrumbs (I use organic Italian bread crumbs)
2 organic shallots finely chopped
2 cloves organic garlic minced
3 T fresh flat leaf organic parsley chopped
2 T fresh organic thyme chopped 
2 T Dijon mustard (I use the gluten free spicy mustard)
2 t  sea salt
1 t smoked paprika
1 organic egg (large)
1/4 cup organic sunflower oil  
1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese ***not easy to find organic!!

Directions

Tomato Sauce

Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs

Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.

Visit http://curtisstone.com.

Read more: http://www.kitchendaily.com/recipe/turkey-meatballs-in-marinara-sauce-126345#ixzz0ujnQIFv3

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Zucchini Flat Omelet Recipe

By on Jun 20, 2010 in Recipes | comments(0)

Linda’s comment:  I love Omelets but this one is so yummy you will want to eat the whole thing at one setting. 

  • Zucchini Flat Omelet 

  •  
    • 4 teaspoons organic extra-virgin olive oil, divided
    • 1 cup diced organic zucchini (1 small)
    • 1/2 cup organic chopped onion
    • 1/2 cup organic grape tomatoes or organic cherry tomatoes, halved
    • 1/4 cup slivered fresh mint
    • 1/4 cup slivered fresh basil
    • 1/4 teaspoon salt, divided (sea or bio-salt)
    • Freshly ground pepper to taste
    • 5 large organic eggs
    • 1/3 cup crumbled goat cheese (2 ounces) (other cheese to use is feta or ricotta salata)

Directions

1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.

2. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine.

3. Preheat the broiler.

4. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges.

5. Place the pan under the broiler and broil until the omelet is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.

****Can find the Bio-Salt I use at http://biosaltusa.com/biosaltusa/ Tell Mildred that Linda sent you…I love this salt better than sea salt….

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Cooking With Essential Oils

By on Nov 29, 2009 in Recipes | comments(0)

Rich and aromatic plant oils are most often associated with aromatherapy and are usually used in massage oils, incense and are diffused in the air for a soothing and healing affect. The benefits of essential oils can also be found with their tantalizing use in the kitchen. Cooking with essential oils is just another way of being creative with food preparations.

Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:

*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.

*Middle notes: are the moderately volatile, affect metabolisms, body functions. Last 2-3 days.

*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week. Continued

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