2 cups chopped tomatoes (can be fresh or canned) ¾ cup tomato pasta sauce ¾ cup evaporated milk or cream 2 Tbsp corn starch ½ cup shredded parmesan ¾ cup chopped onion 2 tsp minced garlic 1 tsp salt 2 Tbsp dried basil ¼ tsp black pepper 4 boneless skinless chicken breasts

Add tomatoes and pasta sauce to a slow cooker.

Whisk together evaporated milk/cream and corn starch and add to the slow cooker. Stir in parmesan, onion, garlic, salt, basil and pepper.

Add chicken breasts and press down into the sauce.

Cook on low for 3-5 hours, until a meat thermometer in the chicken reads 165° F.

Serve over pasta, rice, or crusty bread.

#basil #cheese #chicken #cornstarch #cream #evaporatedmilk #garlic #glutenfree #main #onion #parmesan #pastasauce #pepper #salt #slowcooker #tomato

4 chicken breasts 3 Tbsp butter 1/3 cup soup stock or water ½ cup lemon juice 1 ½ Tbsp corn starch 1 Tbsp honey 2 tsp minced garlic ½ tsp dried basil ½ tsp dried oregano 1 tsp salt ¼ tsp pepper optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

#basil #butter #chicken #cornstarch #garlic #glutenfree #honey #lemonjuice #main #oregano #pepper #potato #salt #soupstock

6 chicken breasts, fresh or frozen 1 ½ – 2 pounds small potatoes ½ pound string beans 3 Tbsp olive oil 1 Tbsp minced garlic 1 tsp dried basil 1 tsp dried oregano ½ tsp fennel seed ½ tsp ground paprika ½ tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

#basil #chicken #dairyfree #fennel #garlic #glutenfree #main #oliveoil #oregano #paprika #potato #salt #slowcooker #stringbean

1 pound raw chicken, fresh or frozen 10 oz dry pasta 2 tsp minced garlic ½ tsp salt 1 Tbsp olive oil 2 cups diced tomatoes (or a 15 oz can) ½ tsp dried oregano ½ tsp dried basil ½ tsp ground black pepper 2 Tbsp tomato paste ¼ cup cream cheese ¼ cup grated mozzarella 1 cup chopped spinach or orach, fresh or frozen & thawed

Boil the chicken in a pot of salted water until it is completely cooked. Prepare the other ingredients during this time.

When the chicken is cooked, remove from the water and set aside. Add more water to the pot, bring to a boil, and cook the pasta. Shred the chicken while the pasta is cooking.

When the pasta is done, drain the water and add all the other ingredients to the pot. Cook over medium heat, stirring, until the cheese is melted and everything is mixed.

#basil #cheese #chicken #creamcheese #garlic #main #mozzarella #oliveoil #orach #oregano #pasta #pepper #salt #spinach #tomato #tomatopaste

¼ cup lemon juice ¼ cup olive oil ¼ cup sundried tomatoes in oil (include some oil in this measurement) 2 tsp minced garlic [roasted garlic] ¼ cup cold water 1 tsp dried basil ½ tsp chili powder [chipotle powder] ¼ tsp ground black pepper ½ tsp ground cumin ½ tsp salt [smoked salt] 1 Tbsp tomato powder 3 cups (2 15 oz cans, rinsed and drained) cooked white beans

Sometimes I mix together different kinds of beans, including white/navy beans, cannellini beans, butter beans, broad/fava beans, etc.

Combine all ingredients in a food processor, and puree until smooth.

#basil #beans #chilipowder #condiment #cumin #dairyfree #garlic #glutenfree #lemonjuice #oliveoil #pepper #salt #side #snack #sundriedtomato #tomatopowder #vegan

Crust: 1 cup flour 6 Tbsp butter ¼ cup cold water 1/8 tsp salt ¼ tsp black pepper ¼ tsp basil ¼ tsp ground mustard seed

Filling: ½ cup diced potato ½ cup minced carrots ½ cup minced celery ½ cup minced onion ½ cup chopped green beans 2 Tbsp oil 1 Tbsp flour 1 Tbsp butter ¼ tsp rosemary ¼ tsp fennel seed 1/8 tsp salt 1/8 tsp black pepper ½ cup vegetable stock

Crust: Stir together the flour, salt, pepper, basil, and ground mustard. Cut in the butter until the flour is all moistened, but leave some larger chunks of butter. Stir in the water to make a soft dough. Press the dough together, then wrap in plastic wrap and chill while making the filling.

In a skillet over medium-high heat, sautee the vegetables with the oil for 3 minutes. Mix together the flour, rosemary, fennel, salt, and pepper. Reduce heat to low, push the vegetables to one side, and melt the butter on the other side. When it is melted, stir the flour mixture into the butter, then stir everything together. Add the vegetable stock and keep stirring as a gravy forms. Then remove from heat.

Preheat oven to 425° F.

Divide the crust dough into 4 parts. Roll each section into a thin circle. Get the outline of the circles wet with water or beaten egg. Put ½ cup of filling onto each crust piece, and fold the crust over the filling, pinching together the edges to seal it closed.

Line a baking sheet with parchment paper and place the pasties on without touching each other. Bake for 25-30 minutes, until the crusts are golden brown.

#basil #butter #carrot #celery #fennel #greenbean #mustardseed #oil #onion #pepper #pie #potato #rosemary #salt #side #snack #soupstock #wheatflour

Filling: 1 ½ cup carrots, chopped 1 ½ cup mushrooms, chopped 1 cup onions, chopped small 1 cup potatoes, cubed ½ cup milk 2 Tbsp corn starch 1 tsp rosemary 1 tsp basil

Crust: 1 ¼ cup flour 2 tsp baking powder ¼ tsp salt 3 Tbsp butter ½ cup milk mint leaves bit of milk

Preheat oven to 350° F.

Chop the carrots. Boil them until they are bright colored and slightly soft. Drain, reserving ¼ cup of the water.

Cube the potatoes. Boil them until they're soft. Drain, reserving ¼ cup of the water. Mash the potatoes with the milk.

Stir together the carrots, onions, mushrooms, cornstarch, rosemary and basil. Put in a 9” square or circular baking pan. Spread the mashed potatoes over the top. Pour in the carrot and potato water.

Stir the flour, salt, and baking powder together. Cut in the butter, then stir in the milk. Knead to made a cohesive dough. On a piece of waxed paper, roll out the dough until it is big enough to cover the pan. Use the waxed paper to place the dough on top, tucking in the edges. Brush a small amount of milk on the crust, then sprinkle liberally with mint.

Bake for 20-30 minutes, until the crust is golden.

#bakingpowder #basil #butter #carrot #casserole #cornstarch #main #milk #mint #mushroom #onion #potato #rosemary #salt #vegetarian #wheatflour

1 batch of pie crust dough 2 cups chopped onion 2 Tbsp butter 1 tsp dried basil 1 tsp dried rosemary ¼ tsp fennel seeds

Saute the onion and butter over medium heat until the onions are slightly translucent. Remove from heat and add the seasoning.

Preheat oven to 350° F.

Divided the pie crust into 4 equal pieces, then roll each piece out into a circle about 4-5” large. Put some filling in each of them, fold in half, and crimp the edges closed. Brush the tops with melted butter.

Bake for 20 minutes, until the crust is golden.

#basil #butter #fennel #onion #pie #rosemary #side #snack #vegetarian

2 Tbsp butter 2 Tbsp flour or corn starch 3 cups water or vegetable stock 1 tsp salt ¾ cup carrots, chopped 1 ¼ cup potatoes, cut into largish chunks 2 Tbsp grated cheddar cheese 2 Tbsp minced bell peppers ½ tsp ground black pepper ¼ tsp mint 1 tsp fennel leaves ½ tsp fennel seeds 1 tsp basil pinch of lavender buds 1 cup (packed) spinach ½ cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour

7 cups water or vegetable stock 6 Tbsp corn meal 3 Tbsp oil 1 ½ tsp salt ¾ tsp pepper ¾ tsp basil ½ tsp thyme 1 ¼ pound potatoes, diced 5 carrots, chopped 3 celery sticks, chopped 1 ½ medium onions, chopped 1 ½ cup peas 1 ½ cup corn 3 cups beans, precooked

Dumplings: 2 ¼ cup flour ¾ tsp salt ¼ cup butter 1 ¼ cup milk or nut milk 3 egg whites

Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.

Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.

#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour