Garlic Basil Oil

This oil is super easy to make yet it's packed with flavor. I like to drizzle it over so many foods: lentils, chicken, fish, potatoes, salad, and toast all benefit from the oils fresh flavors.

Fresh Basil - about an ounce
3-5 Garlic cloves - peeled and roughly chopped
EVOO
White Balsamic Vinegar
Salt



Place the basil and garlic in a food processor or blender.

Pour just enough oil in to top the herbs and garlic.



Use the pulse setting, if you have one, to blend the basil and garlic together.

Spicy Red Wine and Fire Roasted Tomato Sauce

It snowed another couple of inches last night, so we stayed in. I made this sauce from what was on hand. It turned out to be very tasty! I served it with fettuccine and broccoli, but any pasta and vegetables would work. I think shrimp would be a nice substitute for the chicken too. As always, have fun with it!



1-2 T EVOO
1/2 Onion - diced
1 Celery stalk - dice
s/p
1 Chicken Breast (boneless, skinless) - diced into small pieces and seasoned with s/p (optional)
3 cloves Garlic - diced
1/4 - 1/2 c Red Wine
Garlic Chili Sauce (or other hot sauce)
1/2 28oz can Muir Glen Whole Fire Roasted Tomatoes
fresh Thyme
Fresh Basil - chiffonade
1 T cold Butter
1 1/2 c Broccoli Florets - Blanched, Chilled in an Ice Bath, and Drained (not needed for the sauce, but it adds flavor, color and great texture)

If you're making pasta with the sauce, start to boil a large pot of water. I blanched my broccoli, and then cooked the pasta in the same water. Don't forget to heavily salt the water before cooking anything in it.

Heat EVOO in a skillet over med-low heat. Then, add the onions and celery. Stir occasionally.



When the onions are clear, add the chicken pieces to the pan.



Turn the heat up a little so that the chicken browns, but doesn't burn. You're looking for a golden brown.

Stir in the garlic.

Once the chicken has started to brown, deglaze the pan with your red wine. You want the pan to be hot when the wine is added. If you're scared of the alcohol flaring up, turn the flame off as you add the wine. Then, turn it back on.

Use a spatula to scrape up and incorporate any brown bits from the bottom and sides of the pan into the sauce.

Polenta

Polenta is a simple dish made by cooking cornmeal in water. After it's cooked, you can add any flavors that you like to it. Fresh herbs and Parmesan cheese are traditional, but jalapeño and cheddar, or asparagus and lemon zest would also be great flavors to add. Let your imagination run free.

Instead of serving the polenta freshly cooked, you can chill it, slice it and then fry it up. Yumm! It will have a nice crispy fried outside that holds the creamy filling in. Fried polenta is great with any sauce and can be made without the flour coating for a gluten free dish. The polenta slices can also be grilled, if you're outside, or not into fried food.



Basic Recipe
6 C Water
2 t Salt
1 3/4 C Cornmeal
2 T Butter



Additions
Basil
White Pepper
Salt
Oil for frying

Bring water to a boil. Add salt.

Slowly pour in the cornmeal while continually whisking.



Once all of the meal is mixed in and there are no lumps, lower the heat.

Switch to a wooden spoon and stir often, cooking for 10-20 minutes.



The cornmeal will be cooked and thick when it's done. (Your spoon should leave a trail behind it in the pan.)

Finish with butter and your choice of seasonings. You can also add cheese or cream to the polenta, if serving it soft (not fried).



The polenta is now ready to eat, or you can continue on and make fritas.