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Tag Archives: basil

INDIAN SPICED LENTIL SOUP and CURRY NOODLE SOUP and TUSCAN SAUSAGE AND BEAN SOUP

20 Wednesday Jan 2016

Posted by Ceri Wilkin in Recipes, Soup

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Tags

basil, cannellini beans, change over, chicken, closet, coconut milk, comfort, delicious, easy, healthy, hearty, spinach, warming, weather

Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.

INDIAN SPICED LENTIL SOUP

indian spiced lentil soup

2 tablespoons unsalted butter

2/3 cup diced onion

2/3 cup diced carrot

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1/2 teaspoon curry powder

4 garlic cloves, minced

4 cups chicken broth

1 cup lentils, rinsed

1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained

2 sweet potatoes, peeled and cubed

1 (13.66-ounce) can of unsweetened coconut milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips

plain yogurt

Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.

Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.

Stir kale into soup, simmer 5 to 10 minutes until softened.

Ladle into bowls, top with yogurt.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/

CURRY NOODLE SOUP

curry noodle soup

3 cups unsweetened coconut milk

3 tablespoons Thai red curry paste

1/2 tablespoon turmeric

1 pound boneless chicken breasts, cubed

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon salt

3/4 pound rice noodles

3/4 cup basil leaves

In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.

Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.

Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.

Recipe adapted from Relish, January 2012

www.relishrelish.com/

TUSCAN SAUSAGE AND BEAN SOUP

tuscan sausage and bean soup

1 can cannellini beans, drained and rinsed

1 can diced tomatoes

1 1/2 cups beef broth

1 zucchini, diced

3/4 pound Italian Sausage, casings removed

1 onion, chopped

1/3 cup red wine

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/2 of a 10 ounce package of spinach, chopped

parsley for serving

Brown sausage in skillet, add onion and garlic, cook until translucent.

In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.

Ladle soup into bowls and top with parsley.

Recipe adapted from Better Homes and Gardens, February 1992

www.bhg.com/

 

 

 

INSALATA CAPRESE

08 Tuesday Dec 2015

Posted by Ceri Wilkin in Recipes, Salad

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Tags

balsamic, basil, easy, family, fast, fresh, friends, healthy, Italian, mozzarella cheese pearls, quick

While visiting with family over Thanksgiving, we got to hear lots of fun and fabulous stories about their summer adventures. They spent some time in Italy, where their youngest developed a taste for Balsamic Vinegar, and Caprese salads were served at almost every evening meal.

The wonderful combination of fresh basil and tomatoes, creamy mozzarella and tangy balsamic sounded so appealing, I made sure to have all the ingredients on hand once we returned home.

INSALATA CAPRESE

insalata caprese

1 (10-ounce) package of cherry tomatoes, cut in half

1 carton (8-ounces) of fresh mozzarella cheese pearls

1/4 cup pitted kalamata olives, cut in half

2 tablespoons olive oil

1/4 cup thinly sliced fresh basil

1/2 teaspoon salt

1/4 teaspoon pepper

balsamic vinegar

In a large bowl, mix the tomatoes, mozzarella cheese pearls and olives. Drizzle with olive oil, sprinkle with basil, salt and pepper, and toss to coat.

Let stand for 10 minutes before serving, drizzle with balsamic vinegar.

Enjoy!

Recipe adapted from Taste of Home, December 2015

www.tasteofhome.com/

ROASTED GRAPE CROSTINI

19 Thursday Nov 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

baguette, basil, crostini, easy, healthy, manchego, quick, sherry vinegar

This fun and tasty appetizer is perfect to serve to family while you are waiting for the Thanksgiving Turkey to cook, or to share with friends at a Tailgate.

ROASTED GRAPE CROSTINI

roasted grape crostini

3 cups grapes, halved lengthwise

2 tablespoons sherry vinegar

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon orange peel

24 slices french baguette

1/2 cup shaved Manchego cheese

thinly sliced fresh basil leaves

Heat oven to 400F. In a bowl, toss grapes with vinegar, oil, salt and pepper. Transfer to a greased cookie sheet. Roast for 30 to 35 minutes or until softened and lightly browned. Transfer to a small bowl, stir in orange peel.

Change oven setting to broil. Place baguette slices on an ungreased baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes on each side or until light brown. To serve, spoon warm grape mixture over toasts, top with cheese and basil (I spread a little ricotta on top of the toasts then layered on the grapes, cheese and basil).

Enjoy!

Recipe adapted from Taste of Home, November 2014

www.tasteofhome.com/

PESTO and PESTO PASTA

14 Saturday Nov 2015

Posted by Ceri Wilkin in Pasta, Recipes, Sauce

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Tags

basil, parmesan, pecorino romano, pine nuts, walnuts

Before the first frost of the season ravaged the remains of our herb garden, my husband harvested the rest of our basil. I found a recipe dear to my heart which brought back fond memories of the first time I tried this flavorful green sauce. The recipe was given to me by a long time friend who had come to stay for the weekend, and made a batch in the tiny kitchen of the furnished apartment I rented when I had first moved to town.

PESTO

pesto

3/4 to 1 cup olive oil

3/4 cup parmesan cheese

1/4 cup pine nuts

1 bunch basil leaves

1 to 2 cloves garlic

Blend all ingredients until smooth.

Enjoy!

PESTO PASTA

pesto pasta

5 garlic cloves

3/4 cup toasted walnuts

1 tablespoon sugar

2 1/2 cups grated parmesan

2 1/2 cups grated pecorino romano

3 cups basil leaves

1 tablespoon freshly ground black pepper

1/2 cup olive oil

3 tablespoons fresh lemon juice

pinch of lemon zest

1 pound linguine

Place garlic, walnuts, sugar, parmesan, pecorino, a large handful of basil and pepper in a food processor, process until finely chopped. Add remaining basil and lemon juice and zest. Pulse until finely chopped. With motor still running, add oil and blend until incorporated.

Cook pasta until al dente, add drained pasta to pesto, toss well. Salt and pepper to taste.

Enjoy!

Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012

RICOTTA MEATBALLS WITH MARINARA SAUCE

29 Saturday Aug 2015

Posted by Ceri Wilkin in Beef, Recipes

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Tags

basil, comfort, easy, fresh tomatoes, healthy, ricotta, slow cooker

Fresh and flavorful – fabulous comfort food at its finest!!

RICOTTA MEATBALLS

ricotta meatballs

1 onion, finely chopped

1/4 cup minced garlic

3 tablespoons olive oil

2 eggs, lightly beaten

2 1/2 pounds ground beef

1 cup grated romano cheese

1 (15-ounce) carton of ricotta cheese

1 cup panko breadcrumbs

1/2 cup fresh parsley, chopped

1/2 cup fresh basil, chopped

Marinara Sauce (recipe follows)

Heat oven to 350F. Line two baking trays with parchment paper, set aside.

In a large skillet cook onion and garlic in 1 tablespoon of the olive oil until translucent, about 8 minutes. Let cool.

Meanwhile, in a large bowl combine eggs, ground beef, romano cheese, ricotta, panko, parsley, and basil, season with salt and pepper. Add onion mixture, mix to combine. Shape into 2-inch balls. Place on prepared pans.

Brush with remaining 2 tablespoons of olive oil. Bake for 22 minutes or until just cooked through.

Meanwhile, in a saucepan, bring marinara sauce to boiling. Add meatballs, coat with sauce. Simmer 5 minutes, serve warm.

Enjoy!

Recipe adapted from Better Homes and Gardens, March 2015

www.bhg.com/

MARINARA SAUCE

1/4 cup olive oil

2 onions, chopped

1 red bell pepper, chopped

4 cloves garlic, minced

1 1/2 tablespoons salt

8 to 9 cups of chopped tomatoes

2 tablespoons fresh oregano

2 tablespoons chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons sugar

3/4 teaspoon black pepper

1 to 2 (6-ounce) cans tomato paste

Heat oil in a large heavy skillet over medium-high heat. Sauce onions, bell pepper, garlic, and 1/2 tablespoon salt, stirring, until onion is transparent, 8 to 10 minutes. Transfer vegetable mixture to a slow cooker. Add tomatoes, oregano, basil, parsley, sugar, black pepper, and remaining tablespoon of salt to slow cooker. Cook, covered, on Low, stirring a few times, 8 hours. Stir in the tomato paste.

Enjoy!

Recipe adapted from All Recipes, June/July/August, 2015

allrecipes.com/

SOUR CHERRY MOJITO

10 Friday Jul 2015

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

basil, cherry, sparkling water, summer, vodka

We recently invited dear and wonderful friends over to enjoy each others good company and a light summer menu, starting with this fresh and delicious Sour Cherry Mojito.

SOUR CHERRY MOJITO

sour cherry mojito

1 1/4 cups sugar

2/3 cup fresh lemon juice

3 pounds frozen pitted sour cherries, partially thawed with juices

1 cup fresh basil leaves

3 cups vodka

6 cups sparkling water

Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar is dissolved, 3 minutes. Remove from heat, let cool 15 minutes.

Combine lemon juice, cherries and basil in a bowl. Add syrup, mash lightly to release juices. Refrigerate for at least a day and up to 4 days.

Combine fruit mixture and vodka in a pitcher, ladle about 1/3 cup into each glass. Fill with ice and top with sparkling water. Garnish with more basil and serve.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

TUSCAN TOMATO SOUP – FAYETTEVILLE PILATES AND BARRE

05 Thursday Mar 2015

Posted by Ceri Wilkin in Recipes

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Tags

basil, ricotta, Soup, tomato

Classic cold weather comfort food.

TUSCAN TOMATO SOUP

tuscan tomato soup

5 pounds tomatoes

1/2 cup olive oil, plus more for drizzling

1 onion, diced

4 garlic cloves, crushed

pinch of crushed red pepper

salt

1 cup basil leaves, sliced

Ricotta cheese for serving

Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut a slit in the base of each tomato. Add the tomatoes to the boiling water and blanch just until the skins start to split, about 10 seconds. Transfer the blanched tomatoes to the ice water to cool.

Peel and halve the tomatoes crosswise. Coarsely chop tomatoes. Wipe out the pot, and heat the 1/2 cup of olive oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and crushed red pepper and season with salt. Cover partially and simmer over moderately high heat until the tomatoes have cooked down, about 30 minutes.

Stir in the basil leaves. Spoon soup into bowls, drizzle lightly with olive oil, top with a dollop of ricotta and serve right away.

Enjoy!

Recipe adapted from Food & Wine, September 2007

www.foodandwine.com/

CAPRESE APPETIZERS and PROSCUITTO WRAPPED ARTICHOKE HEARTS

16 Monday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

≈ 1 Comment

Tags

artichoke heart, balsamic vinegar, basil, caprese, cherry tomato, ciliegine, De Nigris, grape must, Italian, proscuitto, tasting, tasting map

Content sponsored by #DeNigris1889; all opinions are my own.

I was talking to an Italian friend recently while on our way to view the private art collection at the Tyson Foods Headquarters in Springdale and she told me she uses balsamic vinegar every day, usually in salad dressings. However, if she finds a particularly high quality one, she puts a single drop on a piece of parmesan and savors the exquisite taste. Growing up in New Zealand, I was very familiar with the simple distilled white vinegar, and malt vinegar, which I sprinkled liberally on my fish and chips, and ate straight from the newspaper package. However, I didn’t really discover balsamic vinegar until I moved to the United States about 17 years ago, and tasted balsamic vinaigrettes for the first time in restaurants.

Although balsamic vinegars have been enjoyed and appreciated in Italy for centuries, they weren’t introduced to the United States for commercial sale until the late 1970’s. There is a wide range of varying qualities and entire stores devoted to vinegars and olive oils that offer tastings. They are always fun and interesting to visit, so I decided to host my own tasting party to introduce the exceptional De Nigris (http://en.acetobalsamico.it/) vinegars to my friends; mixing the old world with the new, the weight and solemnity of tradition with the delight and lightheartedness of a gathering.

vinegars

– De Nigris vinegars

We tasted 6 different vinegars, accompanied by warm crusty bread, a variety of cheeses, Italian wines that were a wonderful complement, and Italian inspired appetizers. Splashing, drizzling and pouring into tiny tasting cups and onto plates to try with the food. Talking, laughing and comparing the samples. We were all surprised by the difference in taste between these of exceptional quality, and the generic balsamic vinegars we had been consuming from the local supermarkets. I was amazed how diverse the balsamic vinegars were, each with their own distinct flavor profiles, and although most of my friends found one or two they preferred over the others, with the platinum being the most outstanding, it was impossible for me to choose a favorite – I just love that they each are developed for a specific use, and appreciate those diverse qualities.

vinegar tasting

–  vinegar tasting

These two appetizers were a favorite of the party and so quick and easy to create.

CAPRESE APPETIZERS

caprese appetizer

– caprese appetizers

caprese appetizer with balsamic

– caprese appetizer drizzled with balsamic vinegar

Thread one ciliegine (small balls of fresh mozzarella), one cherry tomato and one basil leaf onto a toothpick. Drizzle with the balsamic vinegar of your choice.

Enjoy!

PROSCUITTO WRAPPED ARTICHOKE HEARTS

proscuitto wrapped artichokes

– proscuitto wrapped artichoke hearts

Cut artichoke hearts in quarters, cut proscuitto slices into thirds. Wrap each artichoke piece in proscuitto, bake in a 375F oven until crisp. Sprinkle with freshly ground black pepper and serve with balsamic vinegar of your choice.

Enjoy!

It was wonderful to have the opportunity to try vinegars side by side, and to note the differences in taste and viscosity and color. The evening was made easy and fun with the De Nigris tasting map (http://www.denigrisusa.com/communication/print/post/de-nigris-balsamic-tasting-map) – outlining the amount of grape must in each vinegar, the density of each and whether they pair best with cold dishes, hot dishes, or gourmet dishes. The experience and passion of these 3rd generation balsamic vinegar producers was evident, and their dedication to quality, obvious.

FRESH CRAB AND AVOCADO DIP

06 Saturday Dec 2014

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

avocado, basil, chives, fresh crab, lime, mayonnaise, sour cream, tortilla chips

We were recently invited to a casual back yard gathering with friends. They had made the decision at the beginning of the year, to place their focus on family, in order to be able to spend quality time together amidst their hectic schedules of sports and work-related travel. Therefore, they hadn’t been entertaining as much, so a potluck brunch was a perfect, relaxing way to visit, yet still maintain their resolution. They served the main course and a delicious Prosecco, and friends arrived with an array of appetizers.

FRESH CRAB AND AVOCADO DIP

crab and avocado dip

4 ripe avocados, peeled and pitted

1/4 cup sour cream

3 to 4 tablespoons of fresh lime juice, divided

2 tablespoons finely chopped fresh chives

15 ounces fresh crabmeat, squeezed dry

1/2 cup mayonnaise

3 tablespoons thinly sliced fresh basil

1 red chili, finely chopped

tortilla chips

Mash the avocados with the sour cream, 2 to 3 tablespoons of the lime juice and the chives, in a large bowl. Season with salt and pepper. Spoon evenly into a large serving bowl.

Lightly mix crab, mayonnaise, basil, jalapeño and 1 tablespoon of lime juice in a bowl. Season with salt and pepper. Spoon evenly over avocado layer. Cover and refrigerate until serving or up to 8 hours. Serve with chips.

Enjoy!

Recipe adapted from Taste of Home, June/July 2012

www.tasteofhome.com/recipes

CILIEGINE SKEWERS WITH PESTO and WATERCRESS CANAPES

29 Wednesday Oct 2014

Posted by Ceri Wilkin in Appetizers, Entertaining, Recipes

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Tags

basil, canape, celebration, ciliegine, cream cheese, gathering, herbs, mayonnaise, orange, parmesan, pesto, skewers, sour cream, tomatoes, Uncategorized, walnut, watercress, watermelon radish

Love these gorgeous appetizers – great for any gathering!

CILIEGINE SKEWERS WITH PESTO

5 cups whole basil leaves, divided
1/2 cup walnuts
1/2 cup olive oil
2/3 cup grated parmesan
1/4 cup orange juice
1 clove garlic
1 teaspoon orange zest
8 ounces ciliegine
24 grape tomatoes
24 skewers or toothpicks

Set aside 24 small basil leaves. Combine the remaining basil leaves, walnuts, olive oil, parmesan, orange juice, garlic and orange zest in a food processor and puree. Add salt and pepper to taste.
Place a cheese ball, small basil leaf, and tomato on each skewer or toothpick and arrange on a platter.
Spoon the pesto into small glasses then stand the skewers up inside.
Enjoy!

Recipe adapted from Parenting, December/January 2011
www.parenting.com/recipes‎

WATERCRESS CANAPES

watercress canapes

1 (8 ounce) package of cream cheese, softened
2 tablespoons of sour cream
2 tablespoons of mayonnaise
1 cup lightly packed watercress
1/4 cup fresh parsley leaves
salt and freshly ground black pepper to taste
18 white sandwich bread slices
assorted vegetable slices and herbs (I used watermelon radish)

Pulse cream cheese, sour cream and mayonnaise in a food processor until smooth. Add watercress and parsley and process until finely chopped. Season with salt and pepper to taste. Spread 1 tablespoon of cream cheese mixture onto each bread slice. Top with assorted vegetable slices and herbs in a single layer.
Trim crusts from bread and cut each bread slice into triangles.
Enjoy!

Recipe adapted from Southern Living, May 2012
www.southernliving.com/food/kitchen-assistant/‎

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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