SANDRA'S HOT ARTICHOKE BASIL DIP

I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise
1 teaspoon granulated garlic

2/3 cup shredded parmesan cheese (not grated)

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

2 tablespoons freshly chopped basil

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two

(utilizing a 'real' potato)...

Servings: 2

Prep: 10 Mins.

Bake 30 Minutes

Stand: 5 Minutes

Special Equipment:

--2 Individual Ceramic Dishes

INGREDIENTS

Base:

1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:

1 teaspoon Mazola oil

1/4 cup diced yellow onion

2 tablespoons diced orange bell pepper

Pinch of kosher salt

Pinch of pepper

1/4 teaspoon garlic powder

Filling:

4 large eggs, beaten

2 tablespoons 2% milk

1/4 cup Mexican blend shredded cheese

Topping:

1/4 cup Mexican blend shredded cheese

6 sliced grape tomatoes

Garnish:

2 basil leaves, julienned

METHOD

Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA’S REFRESHING TOMATO CUCUMBER and BASIL SALAD

A vibrant and delicious salad
you can prepare in minutes
that is so very refreshing and satisfying...

Servings: (4)

Prep: 15 Mins.

INGREDIENTS

1 cucumber peeled, and sliced

1 cup grape tomatoes, quartered

¼ red onion, julienned

1 tablespoon fresh torn basil

2 teaspoons apple cider vinegar

2 teaspoons extra-virgin olive oil

Kosher salt

Freshly ground black pepper

METHOD

In a medium glass bowl, toss together grape tomatoes, cucumber, onion, basil, apple cider vinegar, and olive oil.  Add kosher salt and pepper, to taste.

Let salad stand 15 minutes for flavors meld prior to serving.

SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

~~~~~~~~~~~~~~

Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

SANDRA'S RUSTIC KIELBASA POTATO and VEGGIE CASSEROLE

A very tasty and simple meal to 
quickly put together on those busy nights.

Servings: (4 to 6)

Prep: 10 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1st Set of Ingredients

3 large russet potatoes, scrubbed and cut into 1” cubes

1 medium onion, roughly chopped

2 cloves garlic, roughly chopped

2 handfuls of baby carrots

1 pkg. dry Lipton onion soup mix

2 tablespoons sherry

1 teaspoon organic dry basil

½ teaspoon organic dry rosemary

1 teaspoon organic dry mustard

2 tomatoes, seeds and juice removed, and roughly chopped

2 zucchini, roughly chopped

METHOD

2nd Set of Ingredients

Preheat oven to 425 degrees.  Set aside a 9”x12” baking dish.

Place all the first set of ingredients into the baking dish, and toss to combine.
Cover with foil, and bake for 30 minutes. 

Remove from oven, and add second ingredients; the tomatoes and zucchini, and toss to incorporate.  Re-cover, return to oven, and bake for 15 minutes. 

Hot out of the oven

Remove once again from oven, and toss to combine.  Continue baking, uncovered, for 15 more minutes, or just until potatoes and carrots are fork tender. – Enjoy!

~~~~~~~~~~

Tip:  I served this casserole with a loaf of warm and crispy French bread.

SANDRA'S MINI-MARGARITA PIZZAS UNDER 10 MINUTES

These are fantastically easy 
and oh so flavorful!

Yields: (4 Mini-Pizzas) | Servings: (2)

Prep: 5 Mins. |
Bake: 3 Mins.

Posted by Sandra

INGREDIENTS

2 english muffins, split in half

1 teaspoon olive oil

8 ripe tomato slices

Fine-grained sea salt and freshly ground pepper, to taste

Pinches of ground oregano

Pinches of dried basil

¼ cup shredded mozzarella

Pinches of dried parsley

METHOD

Preheat oven to 500 degrees.  Line a baking sheet with foil, and set aside.

In a toaster, toast the english muffin halves just until lightly brown.  Use a pastry brush and lightly brush them cut-side up with olive oil, and place the tomato slices on top of each.  Sprinkle the tomato slices with sea salt and freshly ground pepper, to taste, including pinches of oregano, and basil.  Top all four mini-pizzas generously with mozzarella, and a light sprinkling of parsley.

Place all four mini-pizzas onto the lined baking sheet, and bake for 3 to 4 minutes, just until the mozzarella is light golden and bubbly.  Serve immediately – Enjoy!

~~~~~~~~~~~~~~~

Tip: Please feel free to use fresh herbs ~ I only had dried/ground on hand today when creating this recipe.  I served these mini-pizzas with a fresh garden salad tossed with light vinaigrette.

SANDRA’S HORSEY VENISON BURGERS and FRESH TOMATO BASIL SOUP

This is a wonderful burger 
made with left-over roast, 
i.e., venison, moose, or beef...

Servings: (2)
Prep: 10 Mins.

Posted by Sandra

INGREDIENTS

***Horsey Sauce:
2 tablespoons mayonnaise
2 teaspoons prepared horseradish (I use Extra Hot)
2 teaspoons chili sauce

***Venison Burgers:
2 sesame buns, toasted
8 fresh organic arugula leaves
salt and freshly ground pepper, to taste
8 oz. prepared venison roast, thinly sliced, and warmed (or moose, or beef)
1 roma tomato, thinly sliced
1 thin onion slice, cut in half and separated

A fresh tasting and 
velvety textured 
Fresh Tomato Basil Soup

--Fresh Tomato Basil Soup
is a perfect accompaniment



METHOD

In a small bowl, whisk the mayonnaise, horseradish, and chili sauce, until smooth, and set aside.

Toast 2 sesame seed buns halved (I do so with the bagel setting on my toaster to only toast the inside, or do so under the oven broiler).

Meanwhile, sprinkle the sliced venison roast meat with salt and pepper, to taste. Heat the meat in a microwavable dish on high for 30 seconds.

Place 1-1/2 teaspoons of sauce onto all four bun halves. On the two bottom halves, equally place on top of the sauce the hot meat, tomato slices, thinly sliced onions, and arugula leaves. Place the top bun over each of them. Serve burgers with hot Fresh Tomato Basil Soup. – Enjoy!

SANDRA'S FRESH TOMATO BASIL SOUP

A perfect silky soup when married 
with a nice hot grilled cheese sandwich...


[Featured on 9-13-11 at 
http://www.laurieconstantino.com/
resources/alaska-food-blogs/ 


And, on 3-19-12 at
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup ]

Servings: (4 to 6)
Prep: 10 mins.
Cook: 50 mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
sea salt and pepper to taste
--Garnish options:
Croutons
Chopped basil

METHOD
Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and sea salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot, and serve with julienned basil leaves and/or croutons.

~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: Some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing.

SANDRA'S CRUNCHY-MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
it's like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

Preheat oven to 350 degrees. Line baking sheet with foil, spray with oil, and set aside.

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

~~~~~~~~~

Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!

SANDRA'S HOMEMADE PIZZA SAUCE

After many different attempts 
to make the perfect pizza sauce,
this one's a keeper!

Yields: (Appx. 3 cups)
Prep: 5 Mins. |
Cook: 25 Mins.

Posted: by Sandra

INGREDIENTS

3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, chopped
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 (14.5 oz. cans) crushed tomatoes
2 tablespoons roughly chopped fresh basil
Pinch of granulated sugar
Kosher salt and freshly ground pepper, to taste

METHOD

Heat the olive oil in a medium skillet over medium-heat, add the onions and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and oregano, and then sauté for 2 minutes. Stir in the crushed tomatoes, and basil, and sugar. Season with salt and pepper to taste, reduce heat to low and simmer for 15 minutes. Remove and let cool to room temperature before spreading on pizza crust – Enjoy!

SANDRA'S SMOKED SALMON PIZZA - HOMEMADE

This was created due to left-over 
smoked salmon and pizza dough
 I had on hand, and it 
turned out quite fabulous!

Servings: (6 to 8)
Prep: 15 mins. |
Rising time: 1 hr. 10 mins. | Cooking/Baking: 37 mins. total

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

***Sauce:
2 tablespoons butter
1 clove of garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup milk
1 teaspoon worcestershire sauce
1 (4 oz. pkg.) cream cheese
Freshly ground pepper to taste

***Toppings:
1 sm. jar pesto sauce
2 green onions, finely sliced
2 tablespoons capers
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
--1 cup jarred smoked salmon strips, flaked (added at last 5 minutes of baking)

--Garnish:
1 tablespoon roughly chopped basil

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. Punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce: (You can make this while the dough rises):
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic, red pepper flakes, and then cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk, and worcestershire sauce while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in cream cheese, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese and smoked salmon). Spread evenly almost to edge of par-baked crust.

***Prepare the toppings:
Also, mix the pesto sauce with a small spoon. Spread the pesto over the sauce, and then with the bottom of the ladle use a circular motion to spread it evenly within ½” of edge. Sprinkle with green onions, and capers, and sliced artichoke hearts. Place pizza on middle rack in oven, and bake at 425 degrees for 10 minutes. Remove from oven and add the smoked salmon pieces, and the return to oven and continue baking for 5 final minutes, just until crust is golden brown. Remove from oven, and sprinkle with fresh basil, and slice. ~ Enjoy!

SANDRAS FABULOUS FRESH TOMATO BASIL SOUP

A very velvety soup
that is sure to make you feel
warm and so very comforted...

Servings: (4 to 6)

Prep: 10 mins. |
Cook: 50 mins.


Posted by Sandra

INGREDIENTS

3 tablespoons olive oil
2 red onions, chopped
2 carrots, chopped
3 cloves garlic, minced
5 large tomatoes, chopped
2 teaspoons granulated sugar
2 tablespoons tomato paste
1/4 cup fresh basil leaves, plus more for garnish
3 cups chicken broth
2 teaspoons balsamic vinegar
¼ teaspoon red pepper flakes
Kosher salt and ground pepper, to taste

--Garnish options:
Croutons
Chopped basil

METHOD

Heat the olive oil in a dutch oven or large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for 10 minutes, until very tender. Add the garlic and cook for 30 seconds. Add the tomatoes, sugar, tomato paste, basil, chicken broth, balsamic vinegar, red pepper flakes, and salt and pepper to taste, stirring well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30 to 40 minutes, until the tomatoes are very tender.

Carefully puree the hot soup with an immersion blender, regular blender, or a food processor. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons. - Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~~~~


Tip: I like to serve this soup with grilled cheese sandwiches!  Also, some like to use cream, and if so, you can add about a cup of half-and-half just before pureeing if you so choose.

SANDRA'S HOMEMADE MOUTH-WATERING MEDITERRANEAN PIZZA

This pizza was inspired by my favorite pizza 
that I've eaten a few times
at the Glacier Brewhouse in Anchorage...

Servings: (6 to 8)
Prep: 15 mins. |
25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***White Sauce:
2 tablespoons butter
1 garlic clove, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1 cup milk
¼ cup parmesan cheese
freshly ground black pepper to taste

***Toppings:
12 baby spinach leaves
6 crimini mushrooms, thinly sliced
1 roma tomato, thinly sliced
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
8 pitted kalamata olives, quartered lengthwise
2 green onions, sliced
1 tablespoon roughly chopped basil
2 cups mozzarella cheese, shredded

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add 3-1/3 cups of flour, kosher salt, and oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in the oven at 425 degrees for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in parmesan, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese).

***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange spinach leaves over sauce, sprinkle with mushrooms. Place tomato slices, artichoke hearts, and kalamata olives over mushrooms. Sprinkle with green onions, basil, and shredded mozzarella cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 20 minutes, until crust is golden brown.

~~~~~~~~~~~~~~~~~~~~~~~

Tip:  Prepare the sauce so it cools, and other topping ingredients while pizza dough is rising.

SANDRA'S BASIL-ROSEMARY FOCACCIA BREAD - HOMEMADE

This is the basic recipe, and you can deviate to your heart's content
with herbs, and even add cheeses,
although no matter; it's a perfect sandwich  bread of all time...

Servings: (8 to 10)
Prep: 30 Mins. |
Cook: 20 Mins.

Posted by Sandra

INGREDIENTS

***Dough:
1-3/4 cups warm water
1 (4.25 oz. pkg.) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, sifted
1 teaspoon fine-grain kosher salt,
1/2 cup olive oil

***Prep Dough for Baking:
1/4 cup olive oil
1/2 teaspoon organic dry rosemary
1/2 teaspoon organic dry basil
1/2 teaspoon medium-grain kosher salt

METHOD

To make the dough, combine the warm water, yeast and sugar in the bowl of a stand mixer, and let bloom for 8 minutes.  Fit the stand mixer with the dough hook.  Turn the mixer to low and slowly add one-third of the sifted flour, 1 teaspoon fine-grain kosher salt, 1/2 cup olive oil to the yeast mixture and allow to combine. Slowly add the remaining two-thirds of flour, and once the dough has come together; turn the mixer to medium low, scraping sides if need be - and knead for 8 minutes until dough becomes smooth and soft. Add a bit more flour if the dough is too sticky and tacky.  Spray the inside of a large bowl with olive oil, and place dough in bowl; turning over once to coat.  Cover with plastic wrap, and let rise in a warm and draft-free area (I do so in my oven, no heat, with just the light bulb on) until dough has doubled in size, about 1 hour and 15 minutes.

To prep the dough for baking, coat a baking sheet with half of the olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the other half of olive oil, and evenly sprinkle with rosemary and basil. Continue to stretch and spread the dough with your fingers to fit the pan. As you are doing so, spread your fingers in an outward motion and make finger holes all the way through the dough. (When the dough rises again it will look a bit craggy as it is supposed to).  Place the prepped dough, covered, in a warm place, until it has doubled in size, about 1 hour and 15 minutes.

Preheat the oven to 375 degrees.

Sprinkle the top of focaccia with medium-grain kosher salt, and a light drizzling of olive oil. Bake until focaccia is golden brown, about 20 minutes. Remove from oven, and let it cool before cutting and serving. - Enjoy as is, or use the focaccia to make your favorite Italian-Style Sandwiches!

SANDRA'S QUICK and TASTY TOMATO BASIL SHRIMP over COUSCOUS

What a splendid and healthy meal
you are able to prepare for
your family in less than 10 minutes...

Servings (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

2 tablespoons olive oil
1 lb. large shrimp/prawns, peeled and de-veined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3/4 cup white wine
1-1/2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste

--3 cups cooked couscous, prepared according to package directions

METHOD

Start by cooking the couscous according to package directions.

Meanwhile, heat the oil in a large heavy-bottom skillet over medium-high heat until hot but not smoking, then add the shrimp and saute, turning over once, until just cooked through, about 2 minutes (only when they turn pink and have a loose curl). Transfer with a slotted spoon to a medium bowl; reserving drippings.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over medium-high heat, stirring occasionally for 3 minutes. Stir in the tomatoes and basil, and season the sauce with kosher salt and freshly ground pepper, to taste.

Return the shrimp to the pan and cook just until heated through. Fluff the couscous with a fork. Serve the basil-garlic shrimp over the couscous in four serving plates. ~ Enjoy!


~~~~~~~~~~~~~~~


Tip:  This is also wonderful when served over angel hair pasta!

SANDRA'S SUGGESTIONS ON HOW TO FREEZE FRESH HERBS: The easy way and tips for using them later

I often find that I have an abundance of herbs at times,
and here is a quick method of freezing some of them
so you have use of your herbs year round...

Posted: by Sandra

This is so rewarding...

I often have to go to the market for just one herb while cooking a particular recipe. Further, I tend to never use all the herbs I purchase or grow, so this is the best method I found to preserve herbs is by freezing them.

Choose the best and healthiest, leaves, sprigs, or shoots of herbs: basil, parsley, thyme, chives, rosemary, etc., (See below).

Wash, and spin dry fresh herbs (or pat dry with paper towels).

Spread them out in one layer on a parchment paper (or wax paper) lined baking sheet. Flash freezing them flat and individually will prevent them from melding together later on.

Cover and place the cookie sheet of herbs into the freezer and freeze solid for a minimum of 24 hours.

Meanwhile, mark small Zip Lock bags with date/name of herb/amount/expiration date = up to 6 mos. When frozen, measure and place ¼ cup into individual bags, and to freezer.

If you freeze quite a few herbs, it may be easier to find them in your freezer if you store the individual packages of the same herb together in one large container.

[Be aware that when herbs are frozen, they become limp, lose their color and are best used in cooked foods, dressing, sauces, pesto, salsa, etc., although not as a garnish for instance.]

BASIL a natural snipped in with tomatoes; terrific in fresh pesto; other possibilities include pasta sauce, peas, zucchini, Italian toppings for brochettes

CHIVES dips, potatoes, tomatoes

CILANTRO Mexican, Asian and Caribbean cooking; salsas, tomatoes, salads, dips

DILL carrots, cottage cheese, fish, green beans, potatoes, tomatoes, dips

MINT carrots, fruit salads, parsley, peas, tabouli, tea, parfaits, desserts, drinks, garnish

OREGANO peppers, tomatoes, sauces, stews

PARSLEY The curly leaf is the most common, but the flat leaf or Italian parsley is more strongly flavored and often preferred for cooking. Naturals for parsley include potato salad, tabouli, green salads, sauces, soups, and stews, to mention a few

ROSEMARY chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes

SAGE poultry seasoning, stuffings

TARRAGON chicken, eggs, fish, salad dressings

THYME eggs, lima beans, potatoes, poultry, summer squash, tomatoes

WINTER SAVORY dried bean dishes, stews