Basil Salt Food

BASIL SALT

Basil Salt image

This basil-infused salt adds a touch of herbal brightness to everything from corn on the cob to sliced tomatoes to fresh watermelon. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Time 35m

Yield 1/4 cup.

Number Of Ingredients 2

Ingredients

1/4 cup coarse sea salt
1/4 cup loosely packed basil leaves

Steps:

Preheat oven to 225°. Place salt and basil in a small food processor; pulse until very finely chopped. Spread into a parchment-lined 15x10x1-in. baking pan., Bake until mixture appears dry, about 30 minutes. Remove from oven; cool completely in pan. Store in an airtight container at room temperature.

Nutrition Facts : Calories 0 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BASIL AND TOMATO FRIED RICE

Basil and Tomato Fried Rice image

Summer's dynamic duo of tomato and basil make a surprising appearance in this aromatic fried rice. The tomatoes cook down slightly and become sweeter, coating the rice in their vibrant, sun-kissed juices, while basil adds a peppery perfume. This recipe is very adaptable, so make it your own. Use any tomato variety you like. Add more or less basil, or use Thai or holy basil in its place for even bolder flavors. If you want more heat, leave the seeds in the chiles. Finally, for a fresh element, serve with cucumber slices and a lime wedge on the side.

Provided by Hetty McKinnon

Categories dinner, easy, lunch, quick, weekday, grains and rice, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 eggs
Kosher salt (such as Diamond Crystal) and black pepper
Neutral oil, such as canola or vegetable oil
1 yellow onion, peeled and diced into 1/2-inch pieces
4 garlic cloves, peeled and finely chopped
1 to 2 bird's-eye chiles (or other hot chiles), deseeded and finely chopped
2 pounds firm, ripe large or cherry tomatoes (see Tip), cut into 3/4-inch wedges if using large tomatoes
5 to 6 cups cooked leftover rice, preferably jasmine
2 tablespoons soy sauce
1 1/2 cups tightly packed basil leaves

Steps:

In a bowl, whisk the eggs with 1/2 teaspoon salt.
Heat a large wok or 12-inch well-seasoned cast-iron or nonstick skillet over medium-high. When hot, add 1 tablespoon of oil, then pour in the beaten egg. Cook for 15 to 30 seconds, allowing the bottom to set slightly, before stirring and turning until just set. Break up the egg slightly, then remove from the wok and set aside.
Heat the wok over high. Add 2 tablespoons of oil, along with the onions, and stir-fry for 1 minute, until slightly softened. Add the garlic and bird's-eye chiles and stir for 15 to 30 seconds, until fragrant. Next, add the tomatoes and 1 teaspoon of salt, and cook for 3 to 4 minutes, tossing every now and then, until the tomatoes are softened. (Reduce heat to medium-high if it starts getting too smoky or the garlic begins to scorch.)
Add the rice, soy sauce and half the basil, and season with 1 to 2 teaspoons of salt, to taste. Reduce heat to medium-high and stir-fry for 5 to 6 minutes, allowing the rice to soak up the tomato juices. As the liquid cooks off, the rice will char (though less so if using a nonstick pan) and develop some smoky flavors.
Add the egg and remaining basil and toss for 1 minute. Turn off the heat and check seasonings, adding some black pepper and more salt if needed. Serve immediately.

BASIL MAYONNAISE

Basil Mayonnaise image

Make and share this Basil Mayonnaise recipe from Food.com.

Provided by Cristina Barry

Categories Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup mayonnaise, preferably Hellmans
10 -15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper, crushed
1 teaspoon lemon juice, freshly squeezed
1 tablespoon olive oil, good
1 teaspoon garlic, minced

Steps:

Whisk together mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.

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