Roasted Garlic Mashed Potatoes with Basil
Ingredients:
4 unpeeled garlic cloves
3 medium baking potatoes, pared and quartered
6 to 8 fresh sweet basil leaves, cut into thin strips
1/2 cup skim milk
Dash of cracked pepper
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter or margarine (optional)
Directions:
Roast garlic in oven or toaster oven at 375F for about 20 minutes. Cool garlic, peel, and dice. Put potatoes in a microwave-safe dish, cover and microwave on high for 11 to 13 minutes or until potatoes are tender. Mash potatoes and add roasted garlic, basil, milk, pepper, salt, and butter. Whip until smooth.
Makes 3 to 4 servings.
PIZZA WITH SWEET ONION, RED PEPPER, RICOTTA AND BASIL
Ingredients:
1 pizza crust
1 to 1-1/2 cups tomato sauce for pasta, or a 14-ounce can tomatoes, drained and chopped
2 garlic cloves, minced or pressed, if using canned tomatoes
salt to taste
1 sweet red onion, sliced in rings and soaked in water for 15 to 30 minutes
1 red pepper, thinly sliced in strips or rings
3 heaped tablespoons part-skim ricotta
1 tablespoon olive oil
a generous handful of fresh basil, slivered or torn in pieces
Directions:
1. Preheat the oven to 450 degrees F for at least 30 minutes, with a baking stone or tiles in it.
2. If using canned tomatoes, stir in the garlic and add salt to taste. Spread the tomato sauce over the crust. Drain the onion, pat dry and spread over the tomato sauce. Distribute the red pepper slices over the onions. Dollop on the ricotta by the heaped teaspoons. Drizzle on the olive oil.
3. Bake 20 to 25 minutes, until the edges of the onions and red peppers are just beginning to brown and the cheese has softened. Remove from the oven, sprinkle the basil over the pizza, and serve.
Makes 1 12-14-inch pizza, serving 3 to 4
ANGEL HAIR WITH BASIL CREAM SAUCE
Ingredients:
12 ounces angel hair pasta (fresh)
1 cup frozen baby peas
1 12 oz. can evaporated skim milk
1 tablespoon flour
1 clove garlic - minced (I used 2 for 1/2 a recipe)
4 tablespoons fresh basil - snipped
2 ounces prosciutto - chopped
1/4 cup shredded fresh Parmesan cheese
2 tablespoons shredded fresh Parmesan cheese
freshly ground black pepper
1/4 cup tomato - chopped
Directions:
Cook pasta according to pkg. directions. Meanwhile, stir together milk and flour. Saute prosciutto and garlic in a non-stick pan. Add milk mixture and snipped basil. Cook and stir over medium heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup Parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining Parmesan cheese and freshly ground pepper. Makes 4 servings.
