Orzo and Peas Side Dish

This is a recipe I whipped up last night for dinner as a side dish to pork roast. Its simple, easy and delicious.



Preparation: 30 minutes
Serves: 4-5


Ingredients:

• 8 oz. of orzo pasta ( little bow ties will do just fine)



• 1 small box of frozen garden peas ( 8 oz.)



• 2 tablespoons of olive oil



• 1/2 sliced and diced onion



• parmesan cheese



• salt and pepper
  
  

Bring a small pot of water to boil for the pasta ( add salt the pasta water before water boils). While you are waiting for the water to boil, heat up a medium size skillet. Add 2 tablespoons of Olive oil and diced onion, then add frozen peas, salt and pepper. Add 1/2 cup of water , cover the pot and let cook for about 15 minutes in low- medium heat. Add the orzo to the boiling water and let orzo cook for about 10- 12 minutes. Once orzo is cooked, drain the pasta and stir into to the cooked peas in the skillet. Remove the skillet from the heat, add lots of Parmesan cheese, then stir and serve.

Buon Appetit!

Skillet Sausage and Garden Peas

Skillet Sausage and Garden Peas

(easy)

Preparation 30 minutes
Serves 4


Ingredients:

• 1 pack of italian sausage ( 6 links)
• 1 bag of frozen garden peas (1lb)
• 1 onion
• 1 small can of diced tomatoes
• 3 tablespoons of olive oil
• salt and pepper

Place sausages in a pot , fill the pot with water, bring all to a boil. Let sausages boil for about 1-2 minutes then remove from the pot and place them on a cutting board. Let sausages cool down for a few minutes.

Meanwhile place 3 tablespoons of Olive oil in a large skillet, slice and dice the onions and place in the skillet.

Place skillet on medium heat, while onions are sauteing, slice the sausages into rounds about 1 - 1 1/2 inch apart and place them into the skillet with the onions, add 1 can of diced tomatoes, season with salt and pepper stir in the frozen peas and continue cooking on low heat for about 15 minutes or till sausages are cooked and peas are slightly tender.

Place sausages and peas on a platter and serve along with your favorite bread.

~ Makes a great pasta topping as well ~

Buon Appetito!

Eggplant Side Dish

Eggplant Side Dish
(easy)

Preperation 30 minutes

Serves 4

This recipe is so simple and makes a wonderful side dish.


Ingredients:

• 2 round eggplants
• 2 cloves of garlic
• oilve oil
• 1 small can of diced tomatoes
• 3 leaves of basil
• 1 dash of dried origano
• salt and pepper

Heat up skillet o medium heat with olive oil and add thinly sliced garlic, whilethe skillet is heating up slice eggplants into small cubes and add to the skillet. Add salt and pepper then add one can of diced tomatoes.Slice the basil leaves then add them to the eggplant and also a dash of origano. Cover the skilett and cook on low heat till eggplants are soft ( about 15 minutes).

Serve on a platter.

This can be served hot or cold.

Makes wonderful Bruschetta Topping as well.

Kick it up a bit by adding sliced ham to the eggplant.

Ideal to serve on top of grilled chicken

Bon Appetite!

Pinwheel Frittata

Pinwheel Frittata

Preperation 20- 25 minutes

Refrigeration 1 hour or more

Serves 4-6

Ingredients:

• 6 eggs
• 1 tablespoon parmiggiano cheese
• 3 tablespoons extra virgin olive oil
• 3 basil leaves
• 3 slices of mild provolone cheese
• 3 slices of ham
• salt

Warm up a skillet on high heat and add 3 tablespoons of olive oil to the skillet. Meanwhile beat 6 eggs, with salt and parmiggiano reggiano cheese. Once skillet is hot , lower the flame to medium, then place eggs in skillet as if you are making an omelete, cook for at least 3 minutes then flip the omelete and allow to cook the other side for an additional 3 minutes.

Once the frittata is cooked place on a dish and let is cool for about 15 minutes. Once the frittata has cooled down, place 3 slices of ham in the center of the frittata, then place the basil leaves on top of the ham and finish by topping the basil with the mild provolone.

Roll the frittata into a log and wrap the log in alluminum foil and refregirate for at least one hour.

This dish can be made a day a ahead, the more you keep it refrigerated the tastier.

Before you are ready to serve it: remove the frittata from the alluminum foil and place on on slicing board and diagonally cut out about 1 1/2 - 2 inch slices and place them on a serving plate. Slices will look similar to a pinwheel.

A side salad is ideal for this refreshing and tasty meal. You can also top a salad with 3- 4 pinwheel slices. Makes a great appetizer too.

A very colorful dish to share with family and friends

Working on my very first cookbook

Simply basil is going to start working on her first cookbook. Im hoping to have my book published by this Fall.

Bugatini with Peppers

Bugatini with Peppers

Prepration 40 minutes

Serves 4 -5

Ingredients

• 2 red bell peppers
• 1 yellow pepper
• 1 onion
• olive oil
• 1 tablespoon of freshly chopped parsley
• 4 leaves of fresh basil
• salt and pepper
• 1 lb. of bugatini pasta

Bring a pot of water to boil. Add salt to the boiling water before adding the pasta.

Meanwhile cut your peppers into strips. Cut onions legnthwise (similar to thin slices).

Now drizzle the olive oil into a skillet ( the quantity of oil is your preference), turn on the stove then add the peppers, the onions, the chopped parsley, salt and pepper into the pan or skillet. Stir and cover. Cook in medium heat, till peppers are tender. Peppers release water, but while they are cooking if you see that the peppers are sticking to the pan, just add a cup of water and continue to cook.

Add the bugatini to boiling water, cooking time should be approximately 12- 15 minutes. Once the pasta is cooked, drain and leave some pasta water for later (about 1/2 cup). Pour the bugatini in a bowl, top with the peppers and add some pasta water, stir all together. Place on platter, garnish with chopped basil leaves and serve.

* Bugatini are similar to spaghetti only they are very thick and have a little hole in the middle. You can subsitute the bugatini with spaghetti or thick spaghetti.

Quick Baby Potatoes

Quick Baby Potatoes



Preperation: 30 - 35 minutes

Serves 4

Ingredients:

• 14- 15 red baby potatoes


• Extra Virgin olive oil ( as much as needed)


• 2 tablespoons of fresh chopped parsley


• 4 slices of Bacon
• salt

Peel the baby potatoes, place in a large pot with water and let potatoes cook for about 20 minutes or till tender. Meanwhile place your bacon strips one on top of eachother ,with akinfe cut them into 3 equal parts and place them once gain on top of eachother and then cut them again in half. Meanwhile drizzle some olive oil in a skillet,heat up the pan and add the bacon. You will need to hear a sizzling sound, continuosly stir the bacon till nice and crispy. Remove skillet from stove and let stand. Now drain the cooked potatoes and place them onto a serving bowl. Add the bacon, olive oil, chopped parsley and salt. Stir and serve.

*This not only makes a tasty side dish, it is also delicious to serve for breakfast or brunch, maybe with an omelette.

Lemon Salmon with basil

Lemon Salmon with Basil

Preperation about 45 minutes
Serves 4

Ingredients:

• 4 Salmon Steaks
• 1 lemon
• 2 cloves of garlic
• 6 leaves of basil
• 6 tablespoons of olive oil ( reccomended for basil dressing to use extra virgin olive oil)
• salt
• pepper

Heat oven at 375 degrees.

First prepare Basil Dressing:

*Place 5 -6 basil leaves, 2 cloves of garlic, and salt in food processor,and then pulse and gradually add the extra virgin olive oil. Pulse till you get a smooth light green sauce. (Dressing is now ready)

*Place salmon steaks in oven pan. Now drizzle the top of the salmon with the basil dressing, then season with salt and pepper (leave some dressing for the finishing touch of your meal). Use the lemon to cut 4 slices which you will then place one on top of each salmon steak. Place the salmon steaks in the oven and cook for about 30- 35 minutes.

Once salmon is cooked place in a platter and add more basil dressing on top of the salmon steaks.

* Ideal side dishes to the lemon basil salmon: Potatoes and String Beans

Rigatoni with Eggplant Sauce

Rigatoni with Eggplant Sauce

Preperation about 30 minutes
Serves 4-5


Ingredients:

• 1lb rigatoni pasta
• 1 big eggplant or 2 small eggplants
• 1 small can of diced tomatoes
• 2 cloves of garlic
• 2 tablespoons of extra virgin olive oil
• fresh chopped parsley
• parmesan cheese

Bring water to boil, add salt to water. While you are waiting for the water to boil, dice eggplant , then finely chop the parsely and set both aside. Meanwhile drizzle some olive oil in a skillet, add garlic when garlic starts to sizzle ( dont wait till garlic burns) add the diced eggplant, salt and stir. Immediatley add the diced tomatoes and season with some more salt. Add the chopped parsley, stir cover and finish cooking for about 15 minutes. Meanwhile add the pasta to the boiling water and cook rigatoni al dente. It should take about 12 minutes for a perfect al dente pasta. When the pasta is about ready, the eggplant sauce should be ready too. Drain pasta and place on a serving plate. Cover the pasta with the eggplant sauce. Sprinkle more chopped parsley and parmesan cheese on top. Serve.

Buon Appetit!!!

Grilled Zucchini Sandwiches

Grilled Zucchini Sandwiches

Serves 2-4
Preperation: 20-30 minutes

Ingredients:

• 2 zucchini
• extra virgin olive oil
• salt and pepper
• basil leaves
• ciabatta bread

Place zucchini on cutboard and slice long not to thick not to thin. Place zucchini on heated grilling pan ,grill about 3 minutes per side. Remove zucchini from pan and place on platter. Drizzle olive oil , add salt and pepper, and sliced basil leaves on the zucchini.

Slice ciabatta bread then drizzle some oil on each slice then grill on the same pan you have just finished grilling the zucchini's. Grill about 2 minutes per side. Remove bread from the pan and now you can start assemblying your sandwiches.

Add slices of zucchini to your sandwich. UOLA' your Done!

Add more to your sandwich - you can add slices of provolone cheese, tomatoes, sliced turkey etc... you can make a fun and creative sandwich.

Basil and Cucumber Salad Topping

Basil and Cucumber Salad Topping

Serves 6
Preparation: 15- 20 minutes

Just in time for summer a refreshing topping for your salads and also ideal topping for your summer grilling ( meat, poultry and fish).

Ingredients:

• 2 small cucumbers
• 2 scallions
• 6 basil leaves
• 4 tablespoons of extra virgin olive oil
• salt
• 1 tablespoon of lemon juice ( freshly squeezed preferred)

Peel and dice cucumbers and place in food processor along with scallions and basil leaves. Pulse then slowly add the extra virgin olive oil and finish with 1 tablespoon of lemon juice. Make sure the sauce is not too liquid and not too chunky. The topping should be like you have finely chopped the ingredients.

This topping is ideal for all types of salads, place on sliced tomatoes, its very refreshing for grilled chicken, place on toasted bread or on bagels. Many more ways you can use this topping. Be creative and Buon appetite!

Lemon Asparagus

Lemon Asparagus

Serving: 4 people
Preperation and cooking time 30 min. aprox.

Ingredients:

• 2 bunches of Asparagus ( aprox. 12-14 asparagus)
• 3 tablespoons of olive oil
• 1 freshly squeezed lemon
• salt
• pepper
• parmesan cheese

Clean and rinse asparagus then drizzle olive oil in skillet. Place asparagus in skillet, salt and pepper. Cover skillet and cook for 2o minutes. After asparagus has been cooking for 10 minutes pour lemon juice on top, cover skillet and cook for an additonal 10 minutes. 5 minutes before asparagus are finished cooking top them with parmesan cheese. Cover again and cook for the remaining 5 minutes. Remove from stove. Let Stand for an additonal 5 minutes.

Place asparagus on platter and serve with your favorite meat or poultry.

Lemon Basil Chicken

Lemon Basil Chicken

Recipe for 4
Preparation time 15 minutes

• 4 chicken cutlets ( thin sliced preferred)
• 2 tablespoons of all purpose flour
• 5 tablespoons of extra virgin olive oil
• 5 leaves of basil
• 1 clove of garlic
• juice of 1 lemon
• salt and pepper

Heat up 3 tablespoons of oil in the skillet, meanwhile flour the chicken , season with salt and pepper. Once skillet is hot place chicken in the skillet. Let chicken cook for 4 minutes. Afterwards turn chicken on the other side to finish cooking for an additional 4 minutes.

While the chicken is finishing to cook you, perpare the lemon basil sauce.

In small food processor add 5 leaves of basil, 1 clove of garlic, salt, juice of one squeezed lemon. Cover and pulse , slowly add 3 tablespoons of oil. When all is finely chopped , the sauce is ready.

Place sauce over the the chicken, let it cook for an additonal minute. Remove from stove top.

Place on a serving platter, add the sauce then garnish with slices of lemon and basil leaves.

Tip: While cooking if you see that the chicken is sticking to the skillet and liquid has been reduced , you can add a 1/2 cup of warm water into the skillet.

Recommended side dish: Lemon Asparagus and Potatoes

Basil Properties and benefits

There are many healing properties and uses for basil that have proven themselves by surviving the test of time.

Basil has sedative and calming qualities. A basil sandwich, for example, will help to alleviate anxiety.

Use basil as a gargle for clearing mouth infections - pop a handful of basil in 250ml of boiling water and allow to stand for 5 minutes.

Basil healing properties will help relieve the pain of tired and aching feet. Soak 2 cups of fresh basil leaves in 2 litres of water. Allow to cool and immerse feet for a good long soak. You can also crush the leaves and massage into your heels.

It has been said, that a drop of basil juice from the leaves of the plant, has been very effective in the healing and relief of ear inflammation.

Basil is also an antiseptic and antibacterial herb. Its healing properties can be used as a digestive aid to relieve nausea and an upset stomach.

Basil is antispasmodic, so aids in the healing and relief of headaches and migraines, vertigo and even colic.

As a culinary herb, basil is one of the most cleansing and helps with healing kidney and urinary problems.

Basil provides a source of beta-carotene, estragole, eugenol, borneol and Vitamin C.
In Africa basil is used for healing in the removal of worms and in the Far East, as a cough medicine. In many countries basil is used in healing as an aid to childbirth and is also said to be an aphrodisiac.

Another use for the healing properties of basil was to crush the leaves and use them to draw the poison out from insect stings and bites.

* Kindly consult with your physician about the above uses.