How are you? I'm doing well. You know, just looking at my calendar and getting a little overwhelmed. Don't panic. No big deal. Deep. Breaths. Between soccer (our season just ended. Go Hurricanes! I don't know if there is anything more hilarious than watching 4 year olds play sports), t-ball/baseball/softball, finals, graduations, graduation parties, prom? is that over?, end of year programs, and all the other things that seem to snowball this month, I don't know how things are looking on your end, but I'm betting they're...fun. These are the moments, they say. You'll miss this one day, they say.
In the midst of all the chaos, let's not forget that Mother's Day is smack dab in the middle of the month. Isn't that fitting? What is the craziest month of the year? Yeah, let's give Mom her day of "relaxation" during that. I'm sure she's likely to get a nice long lie-in, breakfast in bed, a day at the spa, and a candle lit dinner made by not her amidst driving everyone to the 1,000 different places they need to go and attending that choir concert that she was just told about 2 hours ago. It's a lesson in irony. Why can't Mother's Day be in March? We do nothing in March. I'm gonna start a petition.
Anyway, remember to get your Mom a gift. She deserves one. I propose that you pop into our humble store and grab the Mother's Day Special, which is a 200 ml bottle of olive oil, a 200 ml bottle of balsamic, and a Taza Chocolate for $25. We'll even wrap it in lovely paper and a bag! Easy peasy. Our fantastic ladies will help you pair up flavors that will make your mama proud. The Basil Infused Olive Oil is our springy sale oil, but (BUT!) you cannot apply the 20% off discount to the Mother's Day Special. If one of your chosen oils happens to be the Basil, the price is still a flat $25 for the oil, balsamic, and chocolate. Does that make sense? Hopefully.
I love the Basil Olive Oil because it pairs with nearly everything. I like it with the following balsamics: Pomegranate, Strawberry, Raspberry, Peach, Sicilian Lemon, Grapefruit, Apricot. You get the idea. I like to make omelets or egg dishes with it. I use it to make grilled (mozzarella or provolone) sandwiches. I makes a super bread dipping oil or a quick pasta dish. It's an easy oil to love!
Speaking of easy, the recipes I'm going to share with you this month are 30 minute meals. (Realistically, 45 minutes to an hour because if your children are anything like mine, they will interrupt you constantly, turning even the simplest task into an Ordeal. I have a naked child covered in strawberries screaming at me this very moment while I type one handed. Have children, they say. They're wonderful, they say.) Both recipes call for the Basil Infused Olive Oil, but could not be more different in terms of ingredients and flavors.
The first one is a Slow Cooker Basil Coconut Chicken Curry. I have made this in my Instant Pot, which is my preferred method, and in the good old fashioned crock pot, both to great results. (By the way, have I mentioned my Instant Pot? Do you have an Instant Pot? Do you want to come over and we can talk about how much we love our Instant Pots?) Basically, you use the saute function to cook the chicken, then your onion and aromatics in the Basil Olive Oil, then you pour in two cans of full fat coconut milk, and spices. (Note: I use plain yellow curry powder found in the spice section of the grocery store. You could probably use a tablespoon or two of red or green curry paste and it would work well.) Cover it up and cook for 4-5 hours on high or 7-8 hours on low. You could probably even cut corners and not precook the chicken and what have you's, and throw it all in the crock pot or Instant Pot, but I have not done this, so I can't exactly tell you how it comes out. What I can tell you is that the result is a comforting dish that's not too over the top in spiciness or curryness. It's a pretty perfect spring slow cooking meal. It goes great with sauteed veggies like cauliflower, broccoli, zucchini, or spinach, or all alone as it is. I like with a nice side of rice or naan or even wrapped in a tortilla for a curry burrito. Most importantly, it's easy.
The next recipe is an all time favorite pasta dish a la the 1970's that you should make for your Mom for her Mother's Day Dinner while she sits back drinking a chilled glass of Pinot Grigio. It's a classic from one of my most beloved cook books, The Culinary Institute of America's Cooking at Home. I give you: Pasta Primavera with Basil Cream Sauce. You want this. It's a versatile recipe that is nearly impossible to mess up. Boil water, add pasta. While water is coming to a boil, saute a leek or an onion in Basil Olive Oil. When that gets soft, add more vegetables such as asparagus, mushrooms, and peas or snap peas, zucchini, and green beans. Whatever you have on hand, use those. Cook those until they are softened and the liquid has cooked off. Add one. cup. of. cream. You heard me. One cup. If that makes you a little weak-kneed, use 1/2 and 1/2 instead. (But let's be honest, it's May and you deserve this.) Then add parmesan cheese, salt (Truffle Salt. We're being decadent here, so we might as well go all out.), pepper, and a "basil chiffonade" which is fancy talk for basil leaves that have been thinly sliced. Serve it to your Mom first to chase her wine. You can make this for a side with Marcella Hazan's chicken with two lemons or salmon or as the main dish with a side salad. It comes together quickly and easily and will likely become one of your busy week meals, as it is mine. Basil Coconut Chicken Curry
Recipe slightly adapted from The Food Charlatan
2 lb. boneless skinless chicken thighs
2 Tbsp. Basil Infused Olive Oil
1 onion, chopped
8 cloves garlic, minced
1 Tbsp. grated fresh ginger
1 jalapeno, seeded and chopped (optional, if you want it spicy)
2 cans Coconut Milk
1 1/2 tsp. salt (Lime Salt!!)
3/4 tsp. pepper
1 tsp. chili powder
2 Tbsp. curry powder
2 Tbsp. dried basil OR a whole bunch of fresh basil, chopped
(If you are using fresh basil, add it at the end of cooking)
Fresh cilantro and/or basil to finish
Lime wedges
Sriracha
Instant Pot way:
1. Select the saute function on high heat and heat the oil in the pot. When the oil is hot, add your chicken and brown on both sides (you don't have to cook it through, just give it a sear, about 8 minutes). Remove to a plate.
2. Add your onion, garlic, ginger, and jalapeno (if using) to the pot and stir it occasionally until softened (5 minutes).
3. Put your chicken back in the pot. Add your coconut milk, salt, pepper, chili powder, curry powder and dried basil.
4. Push cancel, then push Slow Cook. Put the lid on, set the time for 5 hours on high or 8 hours on low. Shred chicken, add chopped fresh basil, if using. Top with cilantro and lime. Ta da!
Regular Slow Cooker way:
1. Heat oil in a large saute pan over medium high heat. When the oil is hot, add your chicken and brown on both sides (you don't have to cook it through, just give it a sear, about 8 minutes). Place the chicken in your crock pot.
2. Add your onion, garlic, ginger, and jalapeno (if using) to the pan and stir it occasionally until softened (5 minutes).
3. Put your cooked veggies into the crock pot with the chicken. Add your coconut milk, salt, pepper, chili powder, curry powder and dried basil to the crock pot.
4. Put the lid on, set the time for 5 hours on high or 8 hours on low. Shred chicken, add chopped fresh basil, if using. Top with cilantro and lime. Ta da!
Serve with rice, vegetables (I like roasted zucchini or cauliflower or sauteed spinach), a bit of chopped fresh herbs, lime wedges, spicy add ins and a healthy drizzle of Basil Infused Olive Oil.
Pasta Primavera with Basil Cream Sauce
Adapted from CIA's Cooking At Home1 lb. linguine or fettuccine
2 Tbsp. Basil Infused Olive Oil
1 leek, white and light green parts sliced thin (or 1/2 onion, chopped)
1/2 lb. asparagus, trimmed and cut into 1/2" pieces
1 c. fresh or thawed frozen peas
1 c. mushrooms, sliced
1 c. heavy cream (or if that sounds alarming, use 1/2 and 1/2)
1/3 c. grated parmesan
salt (Truffle Salt!!) and pepper
2 Tbsp. fresh basil sliced into ribbons
(You can substitute green beans, zucchini, sugar snap peas, etc. for any of the veggies in this recipe)
1. Bring a large pot of salted water to a boil. Add pasta and boil until al dente, per package directions. (If you want to use your own fresh, home made pasta...good for you.) Drain and set aside.
2. Meanwhile, heat oil in a large saute pan over medium high heat. Add the leek (or onion) and saute until tender (7-10 minutes). Add the remaining vegetables and saute until tender and the moisture has cooked away (10 minutes).
3. Add cream, parmesan, salt and pepper. Bring to a gentle simmer, cooking until sauce begins to thicken.
4. Add pasta and toss together. Finish with fresh basil. Serve immediately.
Enjoy!
Happy Mother's Day. Happy graduation. Happy running around like crazy month.
You are the best.
Cheers,
Andrea
