Rose Creek Farms Basil Recipes Certified Naturally Grown Vegetables and Herbs in Sunset Texas

Prepare Basil

To prepare - wash and pat dry, remove the tender leaves and discard the stiff, wiry stems.

Storing Tips for Basil

It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold. It may also be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.

How to Store Parsley, Cilantro, and Other Fresh Herbs

1. Snip off the bottom of the stems.

2 Make sure the leaves are completely dry. Better to hold off rinsing them until you're about to use them.

3 Fill a jar or a water glass partially with water and place the stem ends of the herbs into the water in the jar.

4 If you are storing the herbs in the refrigerator, cover loosely with a plastic bag. Cilantro loves cool temperatures and should be stored in the refrigerator. Parsley can be stored at room temperature or in the refrigerator. It has been said that basil is ideally stored at room temperature and not in the refrigerator, because it is susceptible to damage from cold.

5 Change the water after several days if the water starts to discolor.

Fresh parsley, cilantro, basil, and other fresh herbs can last up to 2 weeks or longer when stored this way.

Remember: When storing basil, forego the refrigerator as the cold can cause leaves to blacken. Instead, keep basil fresh like you would cut flowers—in a glass of water on the kitchen counter. Change the water in your basil bouquet daily and you can keep the fresh flavor going for up to 10 days.

Freezing Basil

Blessed with a bounty of basil? Freeze the excess in ice cube trays. Finely chop leaves (or puree in a blender) and mix with water, broth or olive oil. Then fill ice cube trays with the paste and freeze. Once the cubes are frozen, you can pop them out and transfer the basil pops into a zip-top freezer bag for easy storage. Drop a frozen cube or two into simmering soups and stews or to bring a touch of summer flavor to winter stir-fries and sautés.

Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called "pro-vitamin A," since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream. Only after it has been oxidized does cholesterol build up in blood vessel walls, initiating the development of atherosclerosis, whose end result can be a heart attack or stroke.

Free radical damage is a contributing factor in many other conditions as well, including asthma, osteoarthritis, and rheumatoid arthritis. The beta-carotene found in basil may help to lessen the progression of these conditions while protecting cells from further damage.

Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel.

In addition to the health benefits and nutrients described above, basil also emerged from our food ranking system as a very good source of iron, and calcium, and a good source of potassium and vitamin C.

Using a 10-inch pan will keep vegetables from spreading out too much and overcooking.
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This is a great dish that you can keep in your refrigerator for 3-4 days and its flavor gets better each day!

This salad is even better if it marinates for at least a couple hours. Make sure the beans are well drained or your salad will taste flat and weak. Also, use fresh herbs for the best flavor.

Adapted from www.cdkitchen.com
Ready in less than 30 minutes; Serves 4

3 cloves garlic -- finely chopped
1 tsp. salt
1/2 C chopped fresh basil
1/2 tsp. black pepper
olive oil -- to taste (plus additional for grill)
few drops lemon juice (optional)
4 boneless skinless chicken breast halves [Debbie’s two cents on this ‘boneless-skinless’ business; in my opinion, the ‘boneless skinless chicken breasts’ you buy in the store are tasteless. Meat on the bone is much more flavorful, and if the chicken is pasture-raised and organic, the delicious crispy fatty skin is perfectly healthy. ‘Course you’ll have to take the meat off the bone for this recipe, but I’d just throw the bone into a bag in the freezer, for later use in making soup stock!

Directions:
In a food processor or a mortar and pestle, process or mash the garlic together with the salt. Add the basil and pepper and continue to mix until well combined. Add just enough oil to make a paste. If desired, add a few drops of lemon juice. Set aside.

Pat the chicken dry. Place the chicken between 2 sheets of wax paper or plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten it to an even thickness of about ½ inch (we used thin chicken breast halves, so didn’t need the flattening process). Transfer to a plate and smear on the basil paste to coat the chicken evenly. (To make it a little less messy, we just did one side and it was fine.)

Preheat the grill or place a grill pan over medium-high heat. Lightly oil the rack or pan.

Grill the chicken, turning once, just until cooked through, 3-5 minutes per side. Serve hot.

Zucchini-Carrot Muffins
makes 24

1 1/2 C whole wheat flour
1/2 C unbleached white flour
4 tbsp. powdered milk
1 tbsp. baking powder
1/2 tsp. sea salt
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1/4 C safflower oil
1/2 C mild honey
4 heaping tbsps. orange or ginger marmalade
1 tsp. vanilla
1/2 C milk
1 C grated carrot
1 C grated zucchini
1/2 C chopped walnuts

Preheat oven to 375 degrees. Butter muffin tins. Sift together flours, powdered milk, salt and spices. Beat together eggs, oil, honey, marmalade, vanilla, and milk. Stir in grated carrot and zucchini. Quickly stir wet ingredients into dry, and fold in walnuts. Spoon into muffin tins, filling 3/4 full, and bake in preheated oven 20 minutes. Cool on a rack, or serve warm.