Welcome to My Kitchen

Last fall, a basil plant kept growing in a patio container. Due to inattention on my part, it went to seed. Now I have a nice little patch of minuscule seedlings sprouting up. If I remember to cover them at night, I should have plenty to transplant.

Basil is a versatile herb, sliced or chopped fresh in salads or garnish, simmered in soups and sauces or baked into quiches and casseroles. With starter plants already in many garden shops, this herb is easy to have fresh for any recipe, as basil grows nicely as a houseplant.

Tomato Basil Soup is a classic, with many seasoning variations. A recipe I use often is based on a recipe from a 2007 issue of Better Homes and Gardens magazine. The original recipe calls for fresh tomatoes, but I often use frozen whole tomatoes or diced canned tomatoes.

Tomato Basil Soup

3 1/2 pounds ripe tomatoes, fresh or frozen, or 3 cans (15 ounces each) diced tomatoes

2 Tbsp butter

2 cloves garlic, minced

1 cup finely chopped onion

1 1/2 cups loosely packed basil leaves

1 1/2 tsp sea salt

1/4 tsp ground black pepper

Optional:

1 1/2 cups finely shredded Gruyere cheese

1/2 cup whipping cream

If using fresh tomatoes, dip in boiling water for 30 seconds to loosen the skins. Cool in cold water. When cool enough to handle, remove skins and chop coarsely.

Frozen tomatoes can be skinned as they begin to thaw.

In a 4-quart Dutch oven or soup kettle, melt butter over medium heat. Add garlic and cook for 30 seconds. Add onion and cook 4-5 minutes or until tender. Add the chopped tomatoes. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

Transfer tomato mixture to a blender or food processor. Working in batches, process until smooth. Return puréed mixture to the pan.

Meanwhile, finely chop basil; reserve 1/4 cup for garnish if serving right away.

Stir remaining basil, the salt and pepper, into the tomato mixture. Heat through. Soup is now ready to serve unless you want to add the optional ingredients; then stir in cheese and cream and heat gently stirring constantly until cheese is melted.

Either way, garnish soup servings with the remaining chopped basil. Yield: 6 servings.

Note: I often freeze this soup, minus the cheese and cream, adding them when I thaw and reheat.

Chicken-Tortellini Soup is quick to fix, savory soup featuring fresh herbs, but may be made with dried herbs as well.

Chicken-Tortellini Soup

9 ounces frozen or fresh cut broccoli or cauliflower

6 cups water

2 cans (15 ounces each) condensed chicken both

1 can (10 3/4 ounces) condensed cream of chicken soup

2 cups cubed cooked chicken

1 cup chopped onion

1 cup sliced carrots

1/4 cup finely chopped fresh basil or 1/2 tsp dried

2 Tbsp fresh oregano leaves or 1/2 tsp dried

2 cloves garlic minced

1 package (7 ounces) dry cheese tortellini

1/4 cup grated Parmesan cheese

Thaw broccoli if using frozen.

In a 5-quart saucepan or Dutch oven, heat all the remaining ingredients except tortellini and cheese. Bring to a boil. Stir in tortellini. Reduce heat, simmer uncovered 30 minutes, stirring occasionally. Stir in broccoli, simmer 5-10 until broccoli is tender crisp. Sprinkle individual servings with cheese. Yield: 8 servings.

Summer Salad is a simple mixture of cucumber, sweet onion, tomato and basil with a light vinegar and oil dressing. Amounts of ingredients may be adjusted to accommodate taste and ingredients on hand.

Summer Salad

1 large cucumber, peeled and chopped

1/2 cup chopped sweet onion

2 large tomatoes, chopped coarsely, or one carton cherry tomatoes, cut in half

1/2 cup chopped fresh basil

Dressing:

1 Tbsp olive oil

2 Tbsp cider vinegar

1 tsp granulated sugar

Salt and pepper to taste

Combine salad vegetables in a large bowl. In a small bowl, combine dressing ingredients and mix well. Add to salad vegetables and toss to coat evenly. Refrigerate 1 hour to develop flavors. Yield: 4-5 side servings.

There is no basil in this next recipe, but it is a great use of leftover roast lamb from Easter celebration meals. Lamb Stroganoff Casserole is an easy dish to prepare for a family or potluck meal. Potatoes, rather than noodles, are the starch in this recipe.

Lamb Stroganoff Casserole

2 cups cubed, cooked lamb

1 can (12 ounces) mushrooms, undrained

1 package, cubed frozen hash brown potatoes

1 cup chopped onion

1 clove garlic or 1/8 tsp garlic powder

1/3 cream

2 Tbsp butter or bacon drippings

2 Tbsp all-purpose flour

1 cup lamb stock or water

1/4 tsp paprika

1/2 tsp crushed rosemary

Salt and pepper to taste

1 1/2 tsp dried parsley

1 cup sour cream

Heat butter in skillet and sauté onions and garlic until translucent, Stir in lamb, then the flour. Cook one minute. Stir in water, mushrooms and liquid, and cook until thickened. Stir in seasonings and cream.

Meanwhile, place hash brown potato cubes in a greased 13 x 9 inch casserole dish. Pour meat mixture over potatoes and sprinkle with parsley. Bake in a preheated 325-degree oven for 45 to 50 minutes or until bubbly. Yield: 8 servings.

Note: frozen O’Brien potatoes used in this recipe add a more intense savory flavor.

Go Odessa Recreation is holding a planning meeting April 8 at 6:30 p.m. at Christ Lutheran Church. Part of the planning will be some summer cooking classes. Attend the meeting if you like, or let me know via one of the following contacts what your children might be interested in cooking. Classes will be held in the Odessa Chamber Commercial Kitchen in the Odessa Community Center.

– Also, please share your favorite spring and summer recipes with your fellow readers by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office. Still freezing tempertures in the early morning hours, so be sure to cover or protect seedlings and started tender plants.