Wednesday, August 20, 2014
I love to cook. I love to eat well, too. One of my most favorite ingredients for the past 1+ years is basil. I don't use the dried basil - either fresh or the basil in a tube that I find in the refrigerated produce section of my grocery store. I use basil in almost everything. There are health benefits to it, too. It helps protect DNA and it also has anti-bacterial properties.
Here are some of the ways I use it:
Add either fresh or tube basil to scrambled eggs. If fresh, mince it and add about 1 tsp to 1 egg. If in the tube, add about a 1" long squeeze.
Chop it fresh and add to any salad
Add either the fresh or tube variety to green vegetables such as spinach, kale, and other leafy greens. I like to add it near the end of cooking to retain as much of the flavor as possible.
For a delicious salad dressing, use extra virgin olive oil, pomegranate vinegar, a squeeze or two of the tube basil, and garlic paste or in the tube (same manufacturer as basil in a tube). Experiment around with the quantities to get it to your taste. If it is too acidic or the vinegar is too strong, you can add a little sugar. You can also add some dried Italian herb mix for a different flavor.