Caprese Quinoa with Homemade Basil Oil

5 FAVS

1. Pretty Timothy Sue Removable Wallpaper. I'm starting to think I need a focal wall...

2. Treehouse Hotels? I want to go to there...

3. These Cheeseburger Knitting Needles make me want to learn how to knit.

4. I WANT!!! I WANT!!! I WANT!!! I want for HHHHHHHHERBS!!! Aquafarm: Aquaponics Fish Garden

5. Funny...


I can't seem to get enough basil lately. The smell, the fresh flavor, the clipping-it-yourself-ness...

I am also starting to get Happy Hubby to enjoy tomatoes. What?!? I know. I'm shocked too. I made this salad thinking he was going to make an effort with the tomatoes but not eat them all. Then I looked on his plate and there was NOTHING left! I know he at least appreciates the tomato-basil combo that is most magical. He then said that this was his favorite quinoa salad that I have made so I knew it was time to share with you. If you have a lot of excess basil you don't know what to do with, make basil oil. Make a lot of basil oil and put it on everything!

Caprese Quinoa with Homemade Basil Oil

by How Sweet It Is

makes about 3 cups worth

Caprese Quinoa

1 cup uncooked quinoa

16 oz container of grape tomatoes, quartered

3/4 cup fresh mozzarella pearls (or just buy a fresh mozzarella ball and cut it into chunks)

10 large basil leaves, cut into ribbons

1/2 teaspoon sea salt

1/2 teaspoon pepper

Prepare quinoa according to directions on box (which is most likely: 2 cups water + 1 cup quinoa, bring to a boil, reduce to a simmer, cover and cook for 15 minutes). Depending on whether you want your quinoa hot or cold (it’s great both ways) either let it cool completely or immediately add in the tomatoes, cheese, basil, salt and pepper. Drizzle about 2-3 tablespoons of basil oil over top and serve!

Basil Oil

1 cup olive oil

1 1/2 cups packed basil leaves (I used 3 handfuls), coarsely chopped

Blend oil and basil leaves in a blender or food processor for 30-60 seconds, just until the two are mix. Pour mixture into a small saucepan and heat over medium heat, just until bubbles appear around the edges. Heat for about 5 minutes, the remove from heat and let cool completely. Once cool, pour through a fine mesh strainer and press on the basil leaves to release all the oil. Store in an airtight container for 2-3 weeks – stays fresh best if set in the fridge.

Salsa Verde Burgers with Fontina, Watermelon, and Basil

Sorry I haven't posted in a while. I have been wrapped up in a certain trilogy of novels that may or may not have recently become a hit movie...

ANYWHO...

Now it's time to talk about this delightful burger:

Yeah, that's watermelon under that burger patty!

...and basil, and fontina, and salsa verde...

The mix of fruit with savory stuff makes me dance with pallet enhancing happiness!  

Bonus:

Basil

...enough said...

Salsa Verde Burger with Fontina, Watermelon, and Basil

from A Spicy Perspective

2 lbs. ground beef chuck
4-6 slices of fontina cheese4-6 buns
4-6 slices of watermelon
12 large fresh basil leaves
1 cup salsa verde
Salt and pepper

1. Preheat the grill to high heat.

2. Portion and form the hamburger patties, making an indention in the centers. Salt and pepper both sides of the patties.

3. Slice the watermelon into 1/3 inch slices. Use a biscuit cutter to cut watermelon circles.

4. Grill the hamburgers for 3-5 minutes per side. Add the fontina slices to the top of each patty 1 minutes before removing from the grill. Tent with foil to keep warm.

5. Toast the buns on the grill for 30-60 seconds, until char marks form.

6. Layer the bun with 2-3 large basil leaves, a watermelon circle, the patty with cheese, and top with a large spoonful of salsa verde.



Bruschetta Pasta with Crispy Shrimp

Haven't posted in a while. So, expect a few within the next few days. I have been thoroughly enjoying the new fun. CD. Then, lucky me (and lucky fun.) got to see my two favorites together! fun. and Conan!!! (not sure why he has a mustache, but don't mind too much either)

 It has also led me back to their first CD and the Format CD's just because I love Nate's music so much. It also made me crave the classic Beatles Pandora station while I reorganized my kitchen yesterday. BTW, when Pandora throws in newer Paul McCartney music like Wings or his solo stuff, I get very upset. Classic Beatles and John Lennon or bust I say. Now I want to watch Across the Universe...

Speaking of cravings... I had bought a lot of basil earlier in the week for my Basil and Goat Cheese Stuffed Crust Pizza which made me crave a pasta I made in the summer when my Mom had a giant basil plant and extra to spare. Someday when I have a sunny window or a warm climate to live in, I will have a beautiful hhhhhhhhherb garden with extra basil and cilantro. Until then, it's from the store and quickly wilting in my kitchen...sad face... Also, the basil I purchased said "DO NOT REFRIGERATE, keep in a cool (50-55 degree) place." Um... Where would that be? Not my house, not my porch, not my fridge...


This was one of my first go-to recipes when we moved out of our parents house and I really had no idea how or what to shop for besides cereal, Cheetos, and peanut butter and jelly essentials. I have altered the original recipe to make it more of a bruschetta pasta instead of the original. I also hold back on the tomatoes since they end up on the side of my husbands plate (his only flaw). This is my version with added shrimp because hubby really enjoyed a crispy shrimp recipe from www.howsweeteats.com.

Bruschetta Pasta with Crispy Shrimp
adapted from allrecipes.com and www.howsweeteats.com


Pasta

• 12 ounces pasta
• 2-4 large tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1 1/2 cups Italian cheese mix (yes, I used bagged cheese)
• 3/4 cup chopped fresh basil
• 1/2 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons grated Parmesan cheese

Shrimp

1 pound raw, deveined shrimp (tails removed)

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1. In a large bowl combine chopped tomatoes, minced garlic, Italian cheese blend, chopped basil, olive oil, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature to marinate for 1 to 2 hours.

2. In a large pot of boiling salted water over high heat, cook the pasta until al dente.

3. Make sure shrimp is clean and completely dry. Combine salt, pepper, and garlic powder and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. 

4. Drain cooked pasta and add pasta to the shrimp. Toss with the sitting bruschetta mixture. Sprinkle with grated Parmesan cheese.

Why isn't bruschetta in spell check?

Basil and Goat Cheese Stuffed Crust Pizza with Cheese and Jalapeno Pepperoni

CHEESE, CHEESE, CHEESE.... I think there is more CHEESE in our refrigerator than anything else. My husband proposed to me after we ate at a CHEESE market. We once drove two hours to go to a CHEESE castle (which isn't really a castle) and got back in time for work. We specifically go out of our way to shop at a Wisconsin-based grocery store just to buy our favorite 7 year aged cheddar CHEESE! We planned a trip to a Cubs game based on when we would be able to eat at a local grilled CHEESE pub in Wrigleyville. Mac & CHEESE pizza and Asiago stuffed crust pizza... Yes, we have indulged in that too!


So when my favorite food blogger posted a Goat CHEESE and Basil Stuffed Crust Pizza, I just had to make it. I was even more influenced to make it while grocery shopping when I came across CHEESE and Jalapeno Pepperoni.

Basil and Goat Cheese Stuffed Crust Pizza
Recipe from How Sweet It Is


8 ounces goat cheese
1/3 cup freshly chopped basil


dough:
1 1/2 cups all-purpose flour
1 teaspoon active dry yeast
1/4 teaspoon salt
1/2 cup lukewarm water
1 Tablespoon olive oil
1 Tablespoon honey


1. Combine flour and yeast in a large bowl. Add water, honey, oil, and salt. Using a stand mixer with a bread hook or your hands, mix/knead until combined. Lightly oil a bowl and add dough back in. Cover and let rise for 2-3 hours.


2. After 2-3 hours, remove from bowl and punch down. Roll back into a ball and let sit for 30 minutes.


3. While dough is sitting, combine goat cheese and basil in a small bowl until mixed. Set aside.


4. Preheat the oven to 375 degrees. Lay dough on a lightly floured surface and roll very thin. Along the outer  edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom. Top with desired topping and bake for 25-30 minutes.




Classic Pizza Sauce
From Pizza: Grill It, Bake It, Love It! by Bruce Weinstein and Mark Scarbrough
(makes enough for about 5 pizzas, so freeze extra!)


One 28-ounce can reduced sodium crushed tomatoes
3 Tablespoons olive oil
1 Tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 garlic clove, minced


1. Mix the tomatoes, olive oil, sugar, basil, oregano, salt, red pepper flakes, and garlic in a large saucepan set over medium-high heat. Bring to a simmer, stirring occasionally.


2. Set the lid askew, reduce the heat to low, and simmer slowly, stirring occasionally, until the tomatoes have broken down into a somewhat thickened sauce, about 30 minutes. Cool for 10 minutes before using.


Note: I store extra sauce in the freezer in 1/2 cup sized Tupperware. When I make pizza, I just take one out and thaw. This recipe is also delicious as a pasta sauce.

 Did I mention we love CHEESE?