FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL
Provided by Michael Schlow
Categories Fruit Dessert Strawberry Summer Healthy
Number Of Ingredients 6
Steps:
- In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.
BASIL VINEGAR
Never made an herb vinegar? It's easy! Our Test Kitchen came up with a super simple recipe with just three ingredients (Plus a couple of recipe below for using it). If your family prefers tarragon instead of basil, just substitute it in the same amount called for in the recipe.
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- Place crushed basil leaves in a sterilized pint jar. Heat vinegar just until simmering; pour over basil. Cool to room temperature. Cover and let stand in a cool dark place for 24 hours; strain and discard basil. , Pour into a sterilized jar or decorative bottle. Add a basil sprig if desired. Store in a cool dark place.
Nutrition Facts :
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.
STRAWBERRY-BASIL VINEGAR
The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 half-pints.
Number Of Ingredients 4
Steps:
- Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl. , With a mortar or a wooden spoon, crush some of the basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool, dark place for up to 3 days, stirring once daily., Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids. , Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BASIL, BALSAMIC VINEGAR AND PINE NUT DRESSING
Yield 2 people
Number Of Ingredients 5
Steps:
- Mix all ingredients well and add salt and pepper to taste.
CHERRY TOMATO, WHITE BALSAMIC VINEGAR AND BASIL SALAD
This salad is really simple (and you can probably substitute whatever vinegar you have, making it even more simple) and delicious. I didn't precisely measure my ingredients, so you can start with smaller quantities and make it 'to taste' if you don't have my sour tooth!
Provided by KWB5015
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Slice tomatoes in half and put into a medium sized bowl.
- Sprinkle tomatoes with salt, dress with vinegar and oil and toss together.
- Cut basil leaves into chiffonade (roll leaves together as if making a cigar and run your knife perpendicular through at very thin intervals--the result will be little strips of basil).
- Sprinkle basil over tomatoes, add pepper, toss and serve.
- Notes: I thought that the salad tasted the best after a few hours. The downside is that your basil can turn a little dark. I'd still say it is worth letting the salad mascerate for a couple hours--maybe adding basil leaves in an hour before serving.
Nutrition Facts : Calories 73.8, Fat 6.9, SaturatedFat 1, Sodium 149.3, Carbohydrate 3, Fiber 0.9, Sugar 2, Protein 0.7
HERBAL VINEGAR WITH GARLIC & BASIL
Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.
Provided by - Carla -
Categories < 15 Mins
Yield 1 batch
Number Of Ingredients 3
Steps:
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
- Bruise basil and loosely fill clean glass jars with basil and halved garlic cloves.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place 2 weeks, shaking occasionally.
- After two weeks have passed strain through cheesecloth and rebottle.
- Add a few fresh basil leaves to the bottle for identification purposes and visual appeal.
Nutrition Facts : Calories 29.6, Fat 0.3, Sodium 3.8, Carbohydrate 5.8, Fiber 1.9, Sugar 0.2, Protein 1.9
BASIL GARLIC VINEGAR
Make and share this Basil Garlic Vinegar recipe from Food.com.
Provided by Mirj2338
Categories Salad Dressings
Time P28DT5m
Yield 1 pint
Number Of Ingredients 3
Steps:
- Place 1/2 cup coarsely chopped fresh basil leaves and 2 cloves split peeled garlic in a sterilized pint jar.
- Heat the wine or white vinegar to just below the boiling point.
- Fill the jar with the vinegar, and cap tightly.
- Allow to stand 3 to 4 weeks.
- Strain vinegar, discarding basil and garlic.
- Pour vinegar into a clean sterilized jar, adding a new sprig of fresh basil, if desired.
- Seal tightly.
- Use in dressings for rice, pasta, antipasto salads or in flavored mayonnaise.
Nutrition Facts : Calories 14.7, Fat 0.2, Sodium 1.9, Carbohydrate 2.9, Fiber 0.9, Sugar 0.1, Protein 0.9
BASIL,BALSAMIC VINEGAR AND PINE NUT DRESSING
Alright this one came out of my Jamie Oliver cookbook. Really simple and get this....no extra bowls....cause you put all the ingredients in a jar and shake em up!
Provided by Jamallah Bergman @pmyodb1
Categories Dressings
Number Of Ingredients 5
Steps:
- Put all ingredients in a jar and shake ingredients up. Can store in fridge for a week.
BLUEBERRY BASIL VINEGAR
I can't take credit for this recipe. It comes from my local extension office at UAF (University of Fairbanks, Alaska) I love, love, love berry vinegars and this one is very good. Use it for everything from marinades to barbecue sauce, to salad vinegrette. Yeah, it takes a little time to marry the flavors but it is worth it. ...
Provided by Sherry Blizzard
Categories Marinades
Time 1h
Number Of Ingredients 4
Steps:
- 1. Smash 4 cups blueberries with 1 cup vinegar (using a potato masher)
- 2. Add basil, lemon zest and 3 more cups vinegar.
- 3. Cover with plastic wrap and store in a cool place. Stir every day for 4 weeks.
- 4. Bottle and cork. This is great stuff!
PASTA WITH HEIRLOOM TOMATOES, FRESH MOZZARELLA, BASIL, AND BALSAMIC VINEGAR
Steps:
- 1. Pour the vinegar and salt into a small bowl, add olive oil, garlic and 1 1/2 tablespoons of salt and pepper and mix. Taste for seasoning. 2. Wash and chop the tomatoes. Toss with the balsamic vinaigrette and the julienned basil leaves. Add the mozzarella. 3. Bring a large pot of water to a boil. Add the pasta, bring to a boil and cook until al dente, 3 to 4 minutes for fresh pasta or according to the directions on the package. 4. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking and mix with the tomato-basil salad. 5. Divide the pasta among 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.
TOMATILLOS, CHERRY TOMATOES AND BASIL VINEGAR
This is very good alone or in a green salad, adds a wonderful taste and no need for dressing on the salad.
Provided by Derf2440
Categories Lunch/Snacks
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the tomatoes and tomatillos in a mixing bowl.
- Put the basil vinegar, water and salt in a saucepan over high heat.
- Bring to a boil, then remove from the heat and set aside to cool.
- Stack the basil leaves on top of each other and roll up tightly,cut into thin chiffonade.
- Add the sliced basil and the lemon to the tomato mixture, then press in the garlic.
- Pour cooled vinegar liquid over the tomatoe mixture and toss to coat.
- Marinate for 2 hours at room temperature before refrigerating.
- Serve chilled, as codiment or add to salad greens.
Nutrition Facts : Calories 10.8, Fat 0.2, Sodium 439.3, Carbohydrate 1.8, Fiber 0.5, Sugar 0.9, Protein 0.4
SCALLOPS WITH BALSAMIC VINEGAR AND BASIL
This is an easy entry that make it possible to enjoy a lovely dinner, even at the most hectic times.
Provided by JackieOhNo
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in medium saucepan over high heat.
- Add shallot and garlic and cook, stirring frequently, until softened, about 2 minutes.
- Add scallops and basil; cook, stirring constantly, 2 minutes.
- Add vinegar and heat, stirring constantly, 2-3 minutes.
- Season with salt and pepper. Serve hot.
Nutrition Facts : Calories 262.6, Fat 12.8, SaturatedFat 7.4, Cholesterol 87.1, Sodium 279.1, Carbohydrate 6.3, Fiber 0.1, Protein 29.3
BASIL AND GARLIC WINE VINEGAR
Make and share this Basil and Garlic Wine Vinegar recipe from Food.com.
Provided by Diana Adcock
Categories Weeknight
Time P21DT5m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- In a 4 quart stainless or enamel pot crush the basil leaves.
- Add the cider vinegar.
- Bring to a boil over high heat.
- Remove from heat and add the cloves of garlic.
- Cover or place in a sterile container-again covered.
- Let stand two weeks.
- Strain vinegar into another sterile container and add the 1 cup basil.
- Let stand another week.
- Strain and add the red wine vinegar and water.
- Sterilize 3 1-quart jars-or as many pint jar/half pint jar combo's as you wish.
- Chop remaining basil and divide between choosen bottles.
- Add the vinegar and cap or seal.
Nutrition Facts : Calories 188.1, Fat 0.3, Sodium 44.2, Carbohydrate 11.3, Fiber 1.8, Sugar 3.4, Protein 1.5
HERBAL VINEGAR WITH BASIL
Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.
Provided by - Carla -
Categories Very Low Carbs
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- In a glass or stainless steel sauce pan heat red wine vinegar on the stove to where it is warm, but not boiling.
- Bruise basil and loosely fill clean glass jars.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
- After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
- Store as it is or strain through cheesecloth and rebottle.
- Add a few fresh sprigs of basil to the bottle for identification purposes and visual appeal.
Nutrition Facts : Calories 201.1, Fat 0.5, Sodium 79.9, Carbohydrate 4.8, Fiber 1.4, Sugar 0.2, Protein 3
MARINATED TOMATOES WITH BASIL AND BALSAMIC VINEGAR
Fresh flavor with little effort, perfect for summer! Adapted from Southern Living magazine. Cook time is chill time.
Provided by Sharon123
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
- Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
- Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
- Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.
Nutrition Facts : Calories 58.4, Fat 4.7, SaturatedFat 0.7, Sodium 103.5, Carbohydrate 4.2, Fiber 1, Sugar 2.6, Protein 0.8
BASIL VINEGAR
Yield 5 cups
Number Of Ingredients 5
Steps:
- Rinse basil stems, shake off excess water, and bruise lightly with wooden spoon. Pack in jar. Add vinegar, and let stand covered for 2 days. Stir with wooden spoon, tamp down basil so that its covered by vinegar, and let stand covered in cool place for 12 days. Strain through fine sieve lined with damp paper towel into glass pitcher and pour into sterilized jars. Seal and store in cool dark place
BASIL VINEGAR
Make and share this Basil Vinegar recipe from Food.com.
Provided by Alia55
Categories Very Low Carbs
Time P14DT15m
Yield 1 pint
Number Of Ingredients 2
Steps:
- Wash and pat dry the basil.
- Fill a wide-mouthed jar with the herbs.
- Add the vinegar to the jar.
- Cap jar and place in a warm spot out of direct light for at least 2 weeks.
- When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.
Nutrition Facts : Calories 98.3, Fat 0.2, Sodium 39.5, Carbohydrate 2.1, Fiber 0.5, Sugar 0.1, Protein 1.2
RED FRUIT SALAD WITH BALSAMIC VINEGAR & BASIL RECIPE - (4.5/5)
Provided by carol gorman
Number Of Ingredients 7
Steps:
- In a small bowl, whisk the vinegar and sugar until the sugar dissolves. Arrange the cherries in the bottom of a trifle dish or a medium bowl. Top with the strawberries; sprinkle with half the basil. Top with the grapes, then the raspberries. Drizzle with the balsamic mixture; sprinkle with the remaining basil.
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