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Recipes that feature Basil From EatingWell Magazine
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Spinach & Sun-Dried Tomato Stuffed Pizza
From EatingWell:
May/June 2010
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried
tomatoes, cheese and fresh basil. It’s easy to make stuffed pizza at
home. Just roll the crust thin, spread filling over half and fold
closed. To use fresh spinach, cook 10 ounces until just wilted; finely
chop and squeeze dry. Serve with: Marinara sauce for dipping and mixed
green salad.
Ingredients
- Cooking spray, preferably canola or olive oil
- 1 14-ounce package firm water-packed tofu, drained
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped soft or reconstituted sun-dried tomatoes (see Tip)
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound prepared pizza dough, preferably whole-wheat
Preparation
- Position rack in lower third of oven; preheat to 475°F. Coat a large baking sheet with cooking spray.
- Finely
crumble tofu; pat dry. Place in a large bowl and use your hands to
combine with spinach, tomatoes, Parmesan, mozzarella, basil, onion
powder, salt and pepper.
- Roll out dough on a
lightly floured surface to about the length of the prepared baking
sheet and twice as wide (approximately 16 by 18 inches). Transfer the
dough to the baking sheet, allowing the extra width to hang over on one
side onto a clean surface. Spread the filling on the dough in the pan,
leaving a 1-inch border. Fold the overhanging dough over the filling.
Fold the edges closed and crimp with a fork to seal. Make several small
slits in the top to vent steam; lightly coat the top with cooking spray.
- Bake the stuffed pizza until well browned on top, 18 to 20 minutes. Let cool slightly before cutting.
Tips & Notes
-
Tip:
For this recipe, look for soft sun-dried tomatoes (not packed in oil).
If you can only find tomatoes that are very dry (and hard), soak in
boiling water for about 20 minutes, drain, chop and then add to the
pizza filling.
Nutrition
Per serving:
291 calories; 7 g fat (3 g sat, 2 g mono); 10 mg cholesterol; 36 g
carbohydrates; 1 g added sugars; 18 g protein; 4 g fiber; 607 mg
sodium; 419 mg potassium.
Nutrition Bonus: Vitamin A (119% daily value), Calcium (37% dv), Magnesium (20% dv), Folate (19% dv)
Chicken & Spinach Soup with Fresh Pesto
From EatingWell:
September/October 2009
This fragrant, Italian-flavored soup takes advantage of quick-cooking
ingredients—boneless, skinless chicken breast, bagged baby spinach and
canned beans. It features a simple homemade basil pesto swirled in at
the end to add a fresh herb flavor. If you are very pressed for time,
you can substitute 3 to 4 tablespoons of a store-bought basil pesto.
Ingredients
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
- 1/2 cup carrot or diced red bell pepper
- 1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters
- 1 large clove garlic, minced
- 5 cups reduced-sodium chicken broth
- 1 1/2 teaspoons dried marjoram
- 6 ounces baby spinach, coarsely chopped
- 1 15-ounce can cannellini beans or great northern beans, rinsed
- 1/4 cup grated Parmesan cheese
- 1/3 cup lightly packed fresh basil leaves
- Freshly ground pepper to taste
- 3/4 cup plain or herbed multigrain croutons for garnish (optional)
Preparation
- Heat
2 teaspoons oil in a large saucepan or Dutch oven over medium-high
heat. Add carrot (or bell pepper) and chicken; cook, turning the
chicken and stirring frequently, until the chicken begins to brown, 3
to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in
broth and marjoram; bring to a boil over high heat. Reduce the heat and
simmer, stirring occasionally, until the chicken is cooked through,
about 5 minutes.
- With a slotted spoon, transfer
the chicken pieces to a clean cutting board to cool. Add spinach and
beans to the pot and bring to a gentle boil. Cook for 5 minutes to
blend the flavors.
- Combine the remaining 1
tablespoon oil, Parmesan and basil in a food processor (a mini
processor works well). Process until a coarse paste forms, adding a
little water and scraping down the sides as necessary.
- Cut
the chicken into bite-size pieces. Stir the chicken and pesto into the
pot. Season with pepper. Heat until hot. Garnish with croutons, if
desired.
Nutrition
Per serving:
204 calories;
8 g fat
(2 g sat, 4 g mono);
29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.
Nutrition Bonus: Vitamin A (110% daily value), Folate & Vitamin C (20% dv).
Pesto-Topped Grilled Summer Squash
From EatingWell:
July/August 2009
Toasty rustic pesto takes simple grilled squash from ordinary to
exceptional with tangy lemon and fresh garlic. Serve as a side dish or
chop the grilled squash, combine with the pesto and toss with pasta for
a light entree.
Ingredients
- 1/2 cup chopped fresh basil
- 1/4 cup toasted pine nuts, (see Tip)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon grated Parmesan cheese
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 2 medium summer squash, (about 1 pound), sliced diagonally 1/4 inch thick
- Canola or olive oil cooking spray
Preparation
- Preheat grill to medium-high.
- Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl.
- Coat
both sides of squash slices with cooking spray. Grill the squash until
browned and tender, 2 to 3 minutes per side. Serve topped with the
pesto.
Tips & Notes
-
Tip:
To toast pine nuts, place in a small dry skillet and cook over
medium-low heat, stirring constantly, until fragrant and lightly
browned, 2 to 4 minutes.
Nutrition
Per serving:
115 calories; 10 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 6 g
carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 167 mg sodium;
371 mg potassium.
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Tomato Gratin
From EatingWell:
July/August 2007
A gratin is any dish topped with cheese or breadcrumbs mixed with
butter, then heated until browned—but it needn't be heavy. This one has
plenty of garden-fresh tomatoes and herbs, a touch of full-flavored
cheese and a crispy crumb topping.
Ingredients
- 4 slices whole-grain bread, torn into quarters
- 1 tablespoon minced garlic
- 1 tablespoon extra-virgin olive oil
- 1/3 cup finely shredded Pecorino Romano, or Parmesan cheese
- 4 medium tomatoes, sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Preparation
- Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
- Place
bread in a food processor and pulse until coarse crumbs form. Add
garlic, oil and cheese; pulse to combine. Spread the seasoned
breadcrumbs on a baking sheet and bake until beginning to brown, about
5 minutes.
- Meanwhile, layer tomato slices in the
prepared baking dish, sprinkling each layer with basil, pepper and
salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted
breadcrumbs, and bake for 10 minutes more. Serve immediately.
Nutrition
Per serving:
128 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 17 g
carbohydrates; 0 g added sugars; 5 g protein; 2 g fiber; 303 mg sodium;
255 mg potassium.
Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).
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Basic Basil Pesto
From EatingWell:
May/June 2008
Simplicity reigns in this traditional sauce—just basil, garlic, cheese
and olive oil. Our one modification? We like omega-3-laden walnuts in
the mix for their crunch and delicate flavor, but pine nuts, almonds,
pecans or even pistachios may be substituted for the walnuts.
Ingredients
- 2 cups packed fresh basil leaves, (2-3 bunches)
- 1/4 cup walnut pieces, toasted (see Tip)
- 1/4 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1 large clove garlic, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Preparation
- Place
basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and
pepper in a food processor; pulse a few times, then process until
fairly smooth, or to the desired consistency, scraping down the sides
occasionally.
Tips & Notes
-
Tip:
To toast walnuts: Spread on a baking sheet and bake at 350 degrees F,
stirring occasionally, until fragrant and lightly browned, 7 to 9
minutes.
Nutrition
Per 2-tablespoon serving:
83 calories;
8 g fat
(1 g sat, 5 g mono);
2 mg cholesterol; 1 g carbohydrates; 2 g protein; 1 g fiber; 176 mg sodium; 104 mg potassium.
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