Basilvegetables Recipes

BASIL VEGETABLE STRATA

Basil Vegetable Strata image

I've been cooking this strata for years, and my family just can't get enough! The fresh basil gives this healthy brunch dish an added flavor boost. -Jean L. Ecos, Hartland, Wisconsin.

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h40m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 teaspoons canola oil, divided
3/4 pound sliced fresh mushrooms
1 cup finely chopped sweet onion
1 large sweet red pepper, cut into strips
1 large sweet yellow pepper, thin strips
1 medium leek (white portion only), chopped
1/2 teaspoon salt
1/2 teaspoon pepper
10 slices whole wheat bread, cut into 1-inch pieces
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
8 large eggs
4 large egg whites
2-1/2 cups fat-free milk
1/4 cup chopped fresh basil

Steps:

In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan., In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms., Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion., In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 322 calories, Fat 13g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

BASIL-VEGETABLE SCRAMBLE (COOKING FOR 2)

Basil-Vegetable Scramble (Cooking for 2) image

Cayenne pepper heats up this skillet treat for two.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 20m

Yield 2

Number Of Ingredients 7

Ingredients

2 cups cubed cooked potatoes (2 medium)
1 small onion, chopped (1/4 cup)
1/4 cup chopped red bell pepper
4 eggs
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)

Steps:

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook potatoes, onion and bell pepper in skillet about 5 minutes, stirring occasionally, until hot.
Beat remaining ingredients until well blended; pour into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 2 to 4 minutes or until eggs are thickened throughout but still moist.

Nutrition Facts : Calories 295, Carbohydrate 37 g, Cholesterol 425 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg

PARMESAN-BASIL VEGETABLES

Parmesan-Basil Vegetables image

Beat the summer heat with a cool and creamy vegetable salad! This one's big enough to feed a crowd.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 4h15m

Yield 24

Number Of Ingredients 10

Ingredients

2 2/3 cups mayonnaise, salad dressing or yogurt
1 1/3 cups grated Parmesan cheese
1/2 cup white vinegar
1/4 cup chopped fresh basil leaves or 4 teaspoons dried basil leaves
4 garlic cloves, finely chopped
8 cups bite-size pieces broccoli flowerets and stems
6 cups cauliflowerets
4 medium zucchini, cut into cubes
4 medium carrots, thinly sliced
2 medium onions, thinly sliced and separated into rings

Steps:

Mix mayonnaise, cheese, vinegar, basil and garlic in large glass or plastic bowl.
Add remaining ingredients; toss.
Cover and refrigerate at least 4 hours to blend flavors.

Nutrition Facts : Calories 225, Carbohydrate 7 g, Cholesterol 20 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg

CHICKEN AND BASIL STIR-FRY

Chicken and Basil Stir-Fry image

If you see Thai basil (also called holy basil) at your market, give it a try. It has pointed leaves and tastes of mint, cinnamon, and licorice.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again)
1 tablespoon cornstarch
Coarse salt and ground pepper
6 teaspoons vegetable oil
1 small onion, halved and cut into 1/4-inch-thick wedges
2 bell peppers (red, yellow, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips
6 garlic cloves, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/2 cups fresh basil leaves, larger leaves torn in half
Cooked white rice, for serving (optional)

Steps:

Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel.
To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.

Nutrition Facts : Calories 295 g, Fat 9 g, Fiber 1 g, Protein 41 g

THAI BASIL VEGETABLES

Thai Basil Vegetables image

Make and share this Thai Basil Vegetables recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 medium zucchini, quartered and chopped
2 cups sliced mushrooms
1/2 cup slivered carrot
1/2 cup chopped fresh basil
1/4 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 fresh lime, juice of
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
2 teaspoons sugar
1/2-2 tablespoon sambal oelek chili paste (to taste)
1 tablespoon cornstarch (optional)
1 1/2 tablespoons vegetable oil

Steps:

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
cornstarch to your sauce, but it won't affect the flavor either way.
Heat oil in wok or large skillet over medium-high heat.
Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
Stir in herbs and serve.

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