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Shared recipes
Published: 10/10/2007 9:19 PM
Last Modified: 10/10/2007 9:19 PM

Last week I asked you what I should do with my bag of basil. So many of you had great ideas, some of which I’ve already tried.

Cathy’s idea for basil jelly is a great one. She says it’s made much the same way as pepper jelly – with the same bright green color, but with the sweet taste of basil.

I can’t wait to make Sarah’s basil chicken, which is basically a corner- and calorie-cutting chicken parmesan. She crushes fat-free seasoned croutons, and uses them as a crispy coating instead of breadcrumbs. Add some fresh basil, marinara sauce (she always makes her own) and your favorite pasta, and you have dinner.

Candy’s flank steak with pesto (recipe below) looks great. It’s definitely on my to-make list.

The one basil-inspired recipe I did have the chance to try was Colleen’s tortellini, spinach and tomato soup. It’s an adaptable recipe that’s good as it is, or with an added cup of wine, can of beans or chopped carrots.

Here’s Colleen’s recipe.

Tortellini, Spinach & Tomato Soup
2 tablespoons unsalted butter
3 to 4 cloves garlic, chopped
4 cups low-salt chicken broth
6 ounces fresh or frozen cheese tortellini
1 (14-ounce) can diced tomatoes with their liquid
10 ounces spinach, washed and stemmed
8 to 10 leaves basil, coarsely chopped
Grated fresh Parmesan cheese
1. Melt the butter in a large saucepan over medium high heat. Add the garlic and sauté until fragrant, about 2 minutes. Add the broth and bring to a boil.
2. Add the tortellini and cook halfway, about 5 minutes for frozen, less if using fresh. Add the tomatoes and their liquid, reduce the heat to a simmer and cook just until the pasta is tender. Stir in the spinach and basil and cook until wilted, 1 to 2 minutes.
3. Serve sprinkled with grated cheese.

Flank Steak and Pesto Linguine
1 (16-ounce) package linguine
1 (1 1/2-pound) flank steak
2 tablespoons olive oil
1/2 teaspoon salt
1 cup pesto
4 cups loosely packed fresh spinach leaves
1 teaspoon freshly ground pepper
1 teaspoon dried crushed red pepper

1. Cook pasta according to package directions; drain and set aside.
2. Brush both sides of flank steak evenly with olive oil, and sprinkle with salt.
Grill steak, covered with grill lid, over medium-high heat 8 to 10 minutes on each side or to desired degree of doneness. Let stand 10 minutes before slicing. Cut diagonally across the grain into thin strips.
3. Heat 1/2 cup pesto in a large nonstick skillet over medium heat. Add beef strips, and cook, stirring often, 2 to 3 minutes. Add spinach, and cook, stirring often, 3 minutes or just until wilted. Add cooked pasta and remaining 1/2 cup pesto, and cook, stirring occasionally, 2 minutes or until thoroughly heated. Sprinkle with ground pepper and red pepper, and serve immediately. ?

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Lynda Silva (5 years ago)

Just before the first freeze I take all the leaves off my basil plant, wash well and then put in the blender with a little water. After it is well blended I pour this in ice cube trays and freeze. I put the cubes in a zip-lock bag and use this all winter when I am cooking anything that needs basil flavoring.

shortcake (5 years ago)

Candy's recipe looks great. She must be an excellent cook.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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