basil

  • Tomato Basil Tart With Whole-Wheat Nutty Crust

    Ingredients:

    For the Crust:
    1 cup whole-wheat pastry flour
    1/4 cup almond meal or ground almonds or walnuts
    6 tablespoons butter, softened
    6 tablespoons cold water

    For the Filling:
    2 large eggs, 2 large egg whites
    1.2 cup evaporated fat-free milk
    1/2 cup shredded, part-skim mozzarella cheese
    1 medium onion, diced
    Salt and pepper to taste
    4 firm medium tomatoes, sliced
    1/4 caup fresh basil leaves, torn
    1 tablespoon dried oregano
    1/4 cup green onions, chopped
    2 tablespoons grated Parmesan cheese
     

    Directions:
    1. Pulse flour, almond meal, and butter in a food processor until coarse crumbs form. Add water and shape dough. Pressi nto a greased pie plate. Bake at 325 degrees for 8 to 10 minutes. Cool completely.

    2. While crust bakes, whisk eggs, egg whites, and milk in a small bowl. Stir in mozzarella and onion. Add salt and pepper to taste.

    3. Pour half of egg mixture into crust. Layer with tomato, basil, and oregano. Pour remaining egg mixture over herbs, and top with green onions and Parmesan cheese. Bake at 375 degrees for 45 minutes until set. Let stand for 10 minutes before serving.
     

    Nutritional analysis: 238 calories; 14 g fat; 6 g saturated fat; 86 mg cholesterol; 11 g protein; 19 g carbohydrates; 4 g fiber; 162 sodium

  • Holy Basil, Batman.

    Long-heralded by ayurvedic medicine for its antibacterial and anti-inflammatory properties, holy basil has recently passed scientific scrutiny. Indian researchers have now confirmed that the herb (also called tulsi) works as an adaptogen, sticking to and neutralizing free radicals that wear down the body.

    By Melaina Juntti
  • Spice Up Your Health

    There’s good reason to season: Doctors and dietitians agree that your spice rack can be just as essential as your medicine cabinet when it comes to preventing and treating disease. Research consistently shows that many spices and herbs have medicinal qualities and can help prevent everything from cancer to the common cold.

    By Vicky Uhland
  • Creamy Tomato Basil Spread

    3/4 cup sun-dried tomatoes, chopped, drained
    1 8-ounce package cream or Neufchâtel cheese
    1 teaspoon garlic powder
    1/2 cup basil leaves
    1/4 cup crumbled feta cheese

    In a blender or food processor, combine sun-dried tomatoes, cream or Neufchâtel cheese, garlic powder, and basil leaves. Process until smooth and then blend in crumbled feta. Enjoy as a veggie dip, sandwich spread, or topping on French bread toasts with diced tomatoes

  • In Season: Basil

    More than just the sum of its pestos, basil also boasts an array of nutritional benefits. A mere 2 teaspoons of the dried herb provide 60 percent of your RDA for vitamin K, which promotes blood clotting and helps the body absorb calcium—crucial in building bone density.

    By Wendy McMillan
  • Lemon Sunflower Pesto

    2 cups basil leaves, packed
    2 garlic cloves, crushed
    1/2 cup shelled sunflower seeds
    1/4 cup olive oil
    2 tablespoons lemon juice
    1/4 cup grated Parmesan or Romano cheese

    In a food processor, combine ingredients. Process until texture is even. Add to pasta, or spread on chicken or fish before baking.

  • Whole-Grain Basil Bread

    1 packet of yeast (1 1/4 ounces)
    1 cup warm water
    1 cup basil, packed
    2 tablespoons olive oil
    1 tablespoon honey
    1 teaspoon garlic powder
    3 cups whole-wheat flour
    1 cup whole oats
     

    1. In a small bowl, dissolve a packet of yeast in warm water, and let stand.

    2. In a food processor, pulse basil with olive oil, honey, and garlic powder.

    3. Combine yeast and basil mixture with whole-wheat flour and whole oats. Knead into dough, and let rise, about an hour. Bake 30 to 35 minutes at 375 degrees.

    Quick Tip: For a savory pizza crust, eliminate the oats and reduce both honey and oil to 1 teaspoon.

  • Orange-Basil Sorbet

    2 cups marmalade
    2 cups fresh orange juice
    3 cups water
    1/4 sweet basil, finely chopped

    1. In a large saucepan, combine marmalade,  orange juice, and water. Bring to a boil, and then reduce heat and simmer until smooth and syrupy.

    2. When cool, stir in 1/4 cup finely chopped sweet basil. Churn the mixture in an ice-cream maker, according to manufacturer directions. Freeze.

  • Spinach and White Bean Salad With Sun-Dried Tomato and Basil Vinaigrette

    2 tablespoons Dijon mustard
    1 tablespoon balsamic vinegar
    1 garlic clove, minced
    1/2 cup extra-virgin olive oil
    1 tablespoon basil, minced
    1 tablespoon sun-dried tomato in olive oil, minced
    4 cups baby spinach leaves, washed and spun dry
    1 cup baby arugula leaves
    1 cup canned white beans, rinsed and drained
    1 cup sugar plum, pear, or grape tomatoes
    1/2 cup oil-cured black olives
    1/2 cup chopped walnuts
    1/4 cup crumbled feta cheese

    1. In a small bowl, combine mustard, balsamic vinegar, and minced garlic. Slowly whisk in olive oil to make a creamy emulsion. Whisk in basil and sun-dried tomato, and set aside.
    2. In a medium bowl, combine spinach, arugula, white beans, tomatoes, and olives. Drizzle with just enough vinaigrette to lightly coat leaves, and toss to mix. Season with salt and coarsely ground black pepper.
    3. Divide salad between four individual plates. Sprinkle each plate with walnuts and feta, if desired, and serve immediately with additional dressing on the side.

    Nutrition info per serving (4) (does not include feta cheese option): 333.6 calories; 25.2 g fat; 3.1 g saturated fat; 0 mg cholesterol; 8.6 g protein; 21.3 g carbohydrates; 5.8 g fiber; 319.8 mg sodium