Tag: #basil

The Diet Contest

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, For the Kids, mains, sides, The Parties, The Recipes9 Comments

The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.

The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.

“If there is such a thing as a light and creamy pasta—well this is it!”

One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.

I’d rather eat half of what I really want than all of what I don’t!

This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.

Pasta with Three P’s—Pasta, Peas, and Pancetta

Serves 4 as a main, 6 as a side

8 ounces pancetta

8 ounces seashells pasta

2 tablespoons unsalted butter

2 to 3 shallots, finely chopped

¼ cup dry white wine

½ cup low-sodium chicken broth

1 ½ cups fresh green peas, or frozen may be substituted

½ teaspoon salt

8 ounces crème fraîche

Zest of 1 lemon 

¼ cup freshly grated Parmesan cheese, extra for garnish

Fresh herbs for garnish such as basil, mint, and dill

Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.

Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy. 

When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche. 

Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls. 

Serves Serves 4 as a main, 6 as a side

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Pasta with Three P’s—Pasta, Peas, and Pancetta
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Ingredients

  • 8 ounces pancetta
  • 8 ounces sea shells pasta
  • 2 tablespoons unsalted butter
  • 2 to 3 shallots, finely chopped
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 ½ cups fresh green peas, or frozen may be substituted
  • ½ teaspoon salt
  • 8 ounces crème fraîche
  • Zest of 1 lemon
  • ¼ cup freshly grated Parmesan cheese, extra for garnish
  • Fresh herbs for garnish such as basil, mint, and dill

Instructions

  1. Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
  2. Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
  3. When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
  4. Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
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You can find fresh peas most of the time at Trader Joe’s for under $3.

crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. 

Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.

Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.

Pasta Substitutions…hmmm

Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.

Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com

Quote of the Day

Life itself is the proper binge.

Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer.
I’d love to hear from you too. Send me a message below about anything!
See ya’ll next time! Have a great week. Leslie xoxox


Pesto for Days…(literally)

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, mains, The Parties, The Recipes

I am obsessed with basil. Every year I plant way too much. I want to make sure I have enough to make a batch of pesto on any given day of the summer. In fact, I  have plenty to share with my friends too. I leave my kitchen scissors on my back porch steps and give them “cutting rights.” I never tire of it. I love it on pizza, in pasta, with tomatoes—basically on everything!

The best time to cut basil is early in the morning, before or at sunrise. It is less likely to wilt and will keep for several days in water.

When it’s growing faster than I can use it, like it is this summer, I make a big batch of pesto and freeze it in ice cube trays for another day. It’s an easy way to have a homemade sauce when you are short on time.

So let’s get started!

Place these simple ingredients into a medium-size mortar. With a pestle begin to gently massage the basil …JUST KIDDING!!! It does make a pretty picture though, doesn’t it?

What you will really need is a food processor, so get it out now. For this recipe I use a standard-size food processor. When I’m making a quick batch to eat right away, I cut the recipe in half, or sometimes thirds, and use my “mini-chopper” food processor. It makes for a quick and easy cleanup.

Are you happy now? It doesn’t get much easier than this.

Leslie’s Basic Pesto

Makes 12 (1 1/4-inch) square ice cubes or 2 ¼ cups

6 “fists full” of basil leaves (about 6 cups)

3 cloves garlic

1 cup freshly grated Parmesan cheese

½ cup pine nuts, toasted

1 teaspoon coarsely ground black pepper

½ teaspoon kosher salt

½ cup olive oil

Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 

Any ice cube tray will work, but this unique rubber ice tray is from Target, $9.99, target.com

With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.

Note: Once the pesto is frozen, you can remove the cubes from the tray and keep them in the freezer bag. This will free up the tray to make more!

Learn from Leslie: For a quick pasta dish, simply remove a pesto cube (1 per serving of pasta) from the freezer. It will thaw in a few minutes, but if you are in a hurry, microwave for 20 seconds or until it is thawed. Drop into hot pasta and toss. Delicious and easy!

Recipe Image

Ingredients

  • 6 “fists full” of basil leaves (about 6 cups)
  • 3 cloves garlic
  • 1 cup freshly grated Parmesan cheese
  • ½ cup pine nuts, toasted
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 
  2. With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.
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Here’s a weeknight, company-worthy dish to make with some of your homemade pesto. You will only need 1/2 cup to make Chicken and Spinach Pesto Pinwheels. See recipe below.

Chicken and Spinach Pesto Pinwheels

Serves 4

4 boneless, skinless chicken breasts

Wax paper

½ cup Leslie’s Basic Pesto

1 cup fresh spinach, chopped

2 eggs, lightly beaten

1 ½ to 2 cups Panko breadcrumbs

Kitchen twine

Parchment paper

Preheat oven to 375 degrees.

Place chicken breasts between 2 sheets of wax paper. With a meat pounder, flatten chicken breasts to ½-inch thickness.

Spread 2 tablespoons of pesto evenly on each chicken breast and top with spinach, dividing it evenly.

Toothpicks may be substituted for the twine, but I think the twine makes them hold their shape perfectly.

Beginning at one end of the chicken breasts, roll tightly, and secure with two pieces of kitchen twine.

Dip into eggs, then Panko, and place on a parchment lined baking sheet. Bake for 30 to 35 minutes or until thoroughly cooked. Broil for 1 to 2 minutes until golden brown. Slice into 4 to 5 slices, removing the kitchen twine before serving.

Pictured here with angel hair pasta and Nanny’s Red Sauce from Liquid Gold post.

My favorite summer arrangement!

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Butter Bean and Tomato “Crostini”

On By Leslie Byars RegisterIn Buy the Book, salads, sides, The Parties, The Recipes4 Comments

This is what summer is all about.

The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.

This July 4th is the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

1 (32-ounce) carton chicken broth, unsalted or low sodium

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.

In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.

In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.

In a small bowl, place mayonnaise and next 6 ingredients; combine well.

On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

How easy is that?

Recipe Image

Ingredients

  • 1 (32-ounce) carton chicken broth, unsalted or low sodium
  • 3 cups fresh butter beans
  • 1 teaspoon olive oil
  • 1 medium red onion, cut into ½-inch slices
  • 4 ears corn, kernels removed
  • 1 red bell pepper, chopped
  • ½ cup mayonnaise
  • 3 tablespoons fresh basil, chopped, plus extra for garnish
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • 1 ½ teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • Vine ripe tomatoes, cut into ½-inch

Instructions

  1. In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
  2. In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
  3. In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
  4. In a small bowl, place mayonnaise and next 6 ingredients; combine well.
  5. On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
  6. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
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And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.com

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Do you like gauchos—I mean gazpacho?

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, soups, The Parties, The Recipes8 Comments

CONFESSION: This is the first gazpacho recipe I’ve truly ever liked!

Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)

My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.

“The best recipes are ones that are worthy of crossing state lines.”

With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.

Bev’s Gazpacho

Makes 3 ½ quarts

½ (16-ounce) loaf party pumpernickel bread (diced)

1/3 cup olive oil

¼ cup red wine vinegar

¼ cup tarragon vinegar

¼ cup apple cider vinegar

Dice 1 cup each:

Green onions

Green pepper

Cucumber

Celery

Cherry tomatoes

Green olives

64 ounces tomato juice, such as V8

Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish

Avocado (right before serving)

Olive oil

In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.

Recipe Image

Ingredients

  • ½ (16-ounce) loaf party pumpernickel bread (diced)
  • 1/3 cup olive oil
  • ¼ cup red wine vinegar
  • ¼ cup tarragon vinegar
  • ¼ cup apple cider vinegar
  • 1 cup diced green onions
  • 1 cup diced green pepper
  • 1 cup diced cucumber
  • 1 cup diced celery
  • 1 cup diced cherry tomatoes
  • 1 cup diced green olives
  • 64 ounces tomato juice, such as V8
  • Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
  • Avocado (right before serving)
  • Olive oil

Instructions

  1. In a LARGE bowl, combine all but the last two ingredients.
  2. Cover and chill for several hours or overnight.
  3. Add diced avocado and drizzle with olive oil right before serving.
  4. Garnish with fresh basil leaves.
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Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.

Learn from Leslie: I chop all the veggies the day before and have them ready to go.

It takes no time the next morning to add the remaining ingredients. Let it chill for several hours or overnight. I add the avocado right before serving.

Serve for a crowd as a starter or a light lunch. On a hot summer night, serve it as a cold supper.

And if you haven’t tried Topo Chico carbonated mineral water, you need to. Thanks to Carol de la Torre for sharing this refreshing, new beverage with me. For you Birmingham folks, it’s available at the Piggly Wiggly in Crestline. Topo Chico, $1.25 (12-ounce) bottle.

Also, this old-fashioned, adorable bottle would look pretty cute next to your Coronas at your next party.

Stay cool! And have a happy and safe Fourth of July!

I love your comments!

Squash It!

On By Leslie Byars RegisterIn appetizers, appetizers, Buy the Book, mains, sides2 Comments

Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.

I can do that!

Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!

Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.

Spaghetti Squash Bowl

Serves 4 to 6 as a side, or 2 as a vegetarian main course

1 spaghetti squash

Olive oil

1 cup good-quality marinara sauce

4 ounces fresh mozzarella “pearls”

12 basil leaves, chiffonade, and extra for garnish

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Preheat oven to 400 degrees.

CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.

It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.

Flip squash over onto baking sheet.

Cover tightly with foil.

Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.

How fun is this?

Place shredded squash into a medium bowl, reserving the squash shells.

Add remaining ingredients (except Parmesan cheese); combine thoroughly.

Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.

Garnish with fresh basil.

LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.

My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.

Healthy, delicious, and pretty. What more can a girl want? 

Leslie’s Calabacitas 

(A Southwestern Squash Sauté)

Serves 6 to 8

3 ears of fresh corn

2 yellow squash

2 zucchini

1 large sweet onion

1 to 2 fresh jalapeños, minced

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

Garnish with fresh basil, optional

A handful of ingredients make an impressive side.

With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.

The chopping step can be done the day before; keep chilled in a ziplock bag.

Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.

Recipe Image

Ingredients

  • 3 ears of fresh corn
  • 2 yellow squash
  • 2 zucchini
  • 1 large sweet onion
  • 1 to 2 fresh jalapeños, minced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Garnish with fresh basil, optional

Instructions

  1. With a knife, remove kernels from corncobs, and place in a medium bowl.
  2. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
  3. Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender.
  4. Add butter, salt, and pepper.
  5. Serve immediately.
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Only one skillet to wash. Sweet!

This is only half of the recipe. It makes a lot!

I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)

It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie