As a retiree, it’s good to have a plan each day. It’s also good to be able to pivot when plans change.
Yesterday I’d planned to run errands only to be foiled when the team who was to seal my driveway on Saturday instead showed up two days early. With my car held hostage in the garage, I decided to devote a day to harvesting my basil before the imminent first frost which spells disaster for this tender herb.
Surrounded by the sweet fragrance of fresh cut herbal goodness, I set about the tedious task of stemming and picking only the good leaves.
Luckily the sheer volume from my harvest inspired my creative side. First up I made a basil/walnut/parmesano regianno pesto then a beautiful basil oil and basil paste.
Basil paste, basil oil & 2 pestos
Love this brilliant green goodness
Feeling accomplished I quickly realized I’d used only half of the harvest. I love compound butters (check out my recipe for my Thanksgiving Fresh Picked Herb Compound Butter) so I made a luscious Basil Butter – add 4 tablespoons of chopped fresh basil to a stick of room temperature butter – blend together (I use a fork). Place on a piece of plastic wrap, roll into a log shape and refrigerate, that’s it! Easy right?
Still facing down a sizable pile of basil, I decided to make another style pesto with basil/almond/lemon pesto which yielded 2 more jars of basil goodness.
Realizing that it was nearing dinner time, it made sense to use the remaining basil in some way. I created a delicious herb-centric pasta dish that was so good I had to share it.
Fresh Herb Fusilli
1/2 lb fusilli
extra virgin olive oil
3 T chopped red onion
red pepper flakes
coarse ground black pepper to taste
1 t anchovy paste (optional but highly recommended – this is the salt component)
2 garlic cloves – rough chopped
6 T of chopped mixed herbs (basil, thyme and italian parsley)
1 T pine nuts
1/2 lemon – juiced
Cook the pasta as directed and drain. While the pasta is cooking, heat a large saute pan with a good drizzle of olive oil and add the onion. Saute for 3-4 minutes, adding the anchovy paste, red pepper flakes and pepper and stir to combine. Add the garlic and cook for another minute. Add the pasta to the saute pan and mix with the onion and garlic. Add pine nuts and the fresh herbs and stir together for another 1-2 minutes. Take pan off the heat, drizzle the juice from the lemon over the top. Serve in a bowl and top with feta.
Ever have a day when you wake up with a craving for something savory? In a quick perusal of my fridge I realized I had all the makings of a quiche. Here’s what I created!
Savory Spinach Quiche
1 pie crust
1 c half and half
5 slices cooked bacon, chopped
12 cherry or grape tomatoes, halved
2 c fresh baby spinach
1 T chopped Vidalia onion
1 1/2 c shredded sharp cheddar
1/2 t thyme
1 t seasoned salt
1 t cracked black pepper
Red pepper flakes to taste (optional)
Heat oven to 400 degrees. Using a 9 inch pie plate unroll the pie crust and press into place. Layer the spinach, covering the bottom of the crust, scatter the onion, bacon and tomatoes over the top, followed by the cheese. In a large bowl add the eggs, half and half, thyme, salt, pepper and red pepper flakes, mix together thoroughly (I used my immersion blender). Pour the egg mixture over the filling. Bake on the lowest rack of your oven for 30-35 minutes until set. Rest for 10 minutes and serve.
My latest flatbread creation, using ingredients I had on hand. And it may be my new favorite dinner for one!
Prosciutto, Brie & Apricot Flatbread
2 oz cubed Brie
1-2 t fresh thyme
2 slices prosciutto, rolled and sliced into ribbons
6-8 chopped dried apricots, cut into 3-4 pieces
Garlic Aioli (see below)
Crunchy onions, crumbled
Fresh Italian parsley, for garnish
Heat oven to 400 degrees. Brush flatbread on both sides with olive oil and place into a skillet then into the oven for 10 minutes. Remove and top with a light spread of the garlic aioli, followed by the apricots, brie, thyme and prosciutto. Return to the oven for 6-8 minutes. Remove and add the crunchy onions and parsley. Serve and enjoy!
1 garlic clove
3 T mayonnaise
1/4 t lemon juice
salt and pepper to taste
Using a micro plane, grate the garlic clove over the mayonnaise, stir in lemon juice, salt and pepper. This is delicious on any number of sandwiches and burgers as well as a base for the flatbread recipe above and is even better made a day or two ahead!
Having just created a new twist on my flatbread-for-one recipes, I wanted to share it with my followers.
Caprese-Style Chicken Flatbread
1/2 c chopped rotisserie chicken
1/4 c spiced ricotta (see recipe below)
1/2 c chopped heirloom tomatoes
fresh basil and parsley leaves – torn
1/4 – 1/3 c shredded mozarella
aged balsamic vinegar – to drizzle
Heat oven to 400. I use my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings.* Brush the bottom of the flatbread with a little olive oil. Place it into the skillet and bake for 5-8 minutes. Remove from oven and spread the ricotta, followed by the chicken and tomatoes, basil, parsley and mozzarella. Drizzle balsamic over the top and return to the oven for 5-6 minutes, until the cheese is melted.
*Flatbreads can be done on a grill pan – or right on the grill.
Spicy Ricotta – enough for 4 flatbreads
1 c ricotta
1 t garlic powder
red pepper flakes – to taste
1/4 t Trader Joe’s Chili Lime Seasoning
2 t olive oil
salt & pepper to taste
Mix ingredients together. Refrigerate for an hour….overnight (even better).
Lately I’m a bit obsessed with flatbreads. Often its a challenge – what to make for a delicious dinner….for one person. Enter flatbreads, something I frequently order off appetizer menus and my recent love-fest with HelloFresh has only intensified my obsession and imagination.
Today I raided the fridge for ingredients. I’d had company for several days during which I cooked great meals that left me with some amazing leftovers….this is what I created.
Barbecue Chicken Flatbread
1/2-3/4 c chopped rotisserie chicken
2-3 T herbed, garlic ricotta (see recipe below)
Grape tomatoes 6-8 sliced in half
1/3 c Italian shredded cheese blend
red pepper flakes
Heat oven to 400. I used my cast iron skillet and like to preheat it for 5 minutes while prepping the flatbread and toppings. Brush the bottom of the flatbread with a little olive oil. Spread the ricotta, followed by the chicken and tomatoes. Drizzle barbecue sauce over the top, add red pepper flakes and cheese. Place into hot skillet and bake 10 minutes.
Remove from oven and top with Italian parsley. After 5 minutes, cut into wedges and serve.
Herbed garlic ricotta (enough for several flatbreads)
1 c ricotta
1-2 t garlic powder
fresh herbs – I used chopped chives and thyme
1-2 t olive oil
Mix ingredients together and refrigerate. I like to make this at least a few hours or the night before I use it.
Tonight I turned to my fridge, freezer, pantry and herb garden for inspiration and made this delicious meal for one. It was so tasty I wanted to share it here.
Shrimp and White Beans over Angel Hair Pasta
15-20 cooked shrimp
8 oz white beans
8 oz heirloom grape & cherry tomatoes – halved
4 oz angel hair pasta
1/2 c toasted panko bread crumbs
1 large or 2 small garlic cloves – minced
1 T chopped shallot
1 T olive oil
2 T fresh lemon juice
1 T dry white wine
2 T butter
1 t oregano
1 T toasted pine nuts
red pepper flakes, salt and pepper to taste
Mix toasted panko bread crumbs with oregano.Chiffonade fresh basil. Cook angel hair pasta as directed on packaging. In a large skillet add olive oil, garlic and shallots and saute for 3-4 minutes at a medium heat, Add red pepper flakes, shrimp and white beans.. After 2-3 minutes, add tomatoes, lemon juice and wine, lower heat and allow to simmer for 3 minutes, add butter, salt and pepper to taste.
In a bowl, layer pasta then add shrimp and bean mixture. Top with pine nuts, panko and basil and serve immediately.