Herb Roasted Sweet Potatos

Nutritional Info

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 250.3

• Total Fat: 9.4 g
• Cholesterol: 0.0 mg
• Sodium: 66.2 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 6.6 g
• Protein: 4.0 g

View full nutritional breakdown of Herb Roasted Sweet Potatoes calories by ingredient

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Herb Roasted Sweet Potatoes

Submitted by: LIZBETHMSR

1 serving = 1 medium sweet potato 1 serving = 1 medium sweet potato

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 1

Ingredients

1 medium sweet potato (washed, dried and cut into bitesize chunks)
2 tsp Olive Oil
1 tsp dried Thyme (or to taste)
1/2 tsp garlic powder (or to taste)
Ground black pepper to taste

Directions

Preheat oven to 350

Wash and dry the potato (keeping the skins!)
Cut into bitesize chunks
In a bowl toss with olive oil to coat
In a zip top bag mix together the herbs (thyme, garlic powder & pepper)
Add the potatoes and shake
Spread the potatoes out on a baking sheet and bake at 350 for 20 - 30 minutes until fork tender and golden brown.

Number of Servings: 1

Recipe submitted by SparkPeople user LIZBETHMSR

Crustless Tomato Basil Spinach Quiche

Crustless Tomato Basil Spinach Quiche printable recipe
ingredients:
1 TBSP oil
1 onion, diced
1 10-oz pack frozen leaf spinach, defrosted and drained
2 frozen turkey breakfast sausages, chopped
5 eggs, beaten
1 tomato, chopped a handful of fresh basil, roughly chopped
1 cup shredded mozzarella cheese (I used vegan cheese)
salt and pepper to taste
directions: Preheat oven to 375°F. Spray cooking spray on a 9” pie pan or quiche pan. Set aside.
On medium-high heat, add oil to a saucepan. Sauté onions for a few minutes until clear. Add spinach and chopped sausage. Cook until spinach is wilted and sausage is cooked through. Add salt and pepper to taste.
Meanwhile, in a large bowl combine eggs, basil, tomatoes, cheese, more salt and pepper to taste (about 1/4 tsp each here). Remove spinach from heat, add to bowl and combine well. Transfer to prepared pan.
Bake in preheated oven for 30 minutes, or until fully cooked through. Let rest for 10 minutes before serving.

Spaghetti sauce recipe....with fresh basil & tomatos

SPAGHETTI WITH FRESH TOMATO-BASILSAUCE

1/3 c. olive oil1 sm. red serrano chili, sliced3 garlic cloves, minced3 lbs. plum tomatoes, seeded & chopped1/3 c. chopped fresh basilSalt & pepper16 oz. spaghettiGrated Parmesan cheese
Heat oil in large skillet over medium heat. Add chili and garlic and saute until tender, about 2 minutes. Stir in tomatoes and simmer until soft, about 2 minutes. Add basil, salt and pepper. Cook until pink, about 10 minutes. Pour over cooked spaghetti. Sprinkle with cheese. Serves 4.


Tomato Basil Pizza Sauce
adapted from: recipezaar.comprintable recipe
ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
2 cups diced peeled fresh tomatoes (or one 14.5 oz can diced tomatoes)
1/4 teaspoon salt
1/8 teaspoon pepper, freshly ground
2 tablespoons fresh basil, coarsely chopped or 2 teaspoon dried basil

directions:Heat oil in medium saucepan over a medium heat until hot.
Add garlic; cook 30 seconds or until fragrant.
Stir in diced tomatoes, salt and pepper and cook for 8-10 minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed. I used an immersion blender after about 10 minutes and whizzed on low a few times, leaving the sauce slightly chunky.
Stir in basil.
Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen

Basil uses

Gardening. Though perennial in warmer climates, basil is a frost-sensitive annual in much of the United States. Basil can be planted from seed or rooted from cuttings. Since lemon basil does not seed, propagation by cutting is the only option.
Pruning encourages bushy growth, and basil should be pruned and deadheaded regularly. Some gardeners treat basil as an ornamental, as well as a culinary plant. Basil can sometimes be successfully transferred indoors for the winter.
Food and other uses. Fresh Mediterranean basil leaf is a principal component of pesto alla Genovese (green pesto) and also appears in pesto rosso (red pesto), which includes tomatoes as well as basil. Basil leaf is also used as a seasoning in tomato sauce, pizza, Insalata Caprese, salad dressing, and cooked vegetable dishes. Dried basil leaf is found in the mixed spice called "Italian seasoning," and sometimes is a component of bouquet garni. Thai basils, which differ from Mediterranean basils, are used in Thai green curry and as a garnish.
Basil is also used in desserts, including basil ice cream and sorbet, custard and zabaglione. Basil seeds are used to thicken the consistency of certain Thai foods. Essential oil of basil is used in perfumes.
Preservation. Basil should be harvested periodically to encourage regrowth, but it is especially important to do a final harvest before the temperature drops, as the plant is not hardy. After harvesting, many gardeners prefer to freeze basil, rather than dry it, because the flavor and color are better preserved. One can simply strip, clean and freeze the leaves on baking sheets before transferring them to bags.
Alternatively, chop the leaves with olive oil and, if you like, the other pesto Genovese ingredients except the cheese, and freeze in bags. You can also process the leaves with olive oil or a little water and freeze initially in ice cube trays, then transfer them to bags. To dry basil, bind stems of several plants together and hang in a dark, dry place.

How to Freeze Herbs

I have so much Basil that I dont use I need to figure out what to do with them I guess I can freeze them until I figure it out!
How to Freeze Herbs By Julia Gaynor
People don’t always think of freezing herbs as an alternative to drying them for long life use, but for certain high-moisture content herbs like basil, chives, mint, tarragon and lemon balm, it’s the best way to avoid mold and to hang onto the phenomenal flavor. Plus, it’s a super easy way to store all of your herbs. Here’s a how-to on freezing herbs:
How To Freeze Herbs:

Cookie Sheet Method
1. Wash fresh herbs, and pat dry with paper towels
2. Spread the individual leaves onto a cookie sheet, making sure that aren’t overlapping. Otherwise, they’ll freeze together.
3. Cover with tin foil and place the trays into the freezer
4. When frozen solid, place in airtight containers and return to the freezer. Once frozen individually, the leaves will not meld together.
5. You can use frozen leaves the same way you would use fresh. There is no need to dilute the strength.

Ice Cube Tray Method
1. Wash fresh herbs, and pat dry with paper towels
2. Put 2-3 individual leaves or a spoonful of chopped herbs inside ice cube trays.
3. Fill the tray halfway with water. Place the half filled tray in the freezer.
4. Once the ice cubes are almost frozen, fill the tray completely with water. The leaves will no longer float and should be completely surrounded with water. Place the tray back into the freezer to freeze solid.
5. Once the ice cubes are frozen, remove from the tray and store the cubes in ziploc bags.
6. When ready to use, toss the whole ice cube into your favorite stew or dish.