Category: Lunch

Delicious Cincinnati Chili: A Fresh Twist on Pasta

Posted on by M.

I often have spaghetti noodles left when all the sauce is gone, so making Cincinnati Chili is my favorite way of using them up. I actually grew up making this meal on its own, fresh spaghetti and all, so you do you.

selective focus photography of cincinnati chili pasta with tomato and basil
Photo by Lisa Fotios on Pexels.com

The best thing about this meal is that it is not necessarily a hot one and works well for scorching summer days.

Cincinnati Chili is filling but fresh.

Its almost like a salad on pasta.

Everyone can build their plate with ingredients they choose and any vegetable you want to add to the line up is great.

My new favorite way to garnish this dish is with fresh cilantro or basil!

A dish of cincinnati chili, pasta with black beans, topped with fresh onions, peppers and tomatoes, garnished with fresh cilantro.

Cincinnati Chili

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

After a brief search on how to spell "chili" in this case, I have learned much. Let me warn you that this version is the 'poor missionary' version that I grew up with.

No Ratings

Ingredients

Toppings

  • 3 Tomatoes
  • 8 oz Cheese, grated
  • Black olives, optional
  • 1 Bunch Fresh Cilantro, optional
  • 6 Leaves Fresh Basil, optional
  • 1 Any Color Bell Pepper
  • 1 Red Onion or 3 Green Onions

Sauce

  • 1 t. Cumin, optional
  • 1 T. Chili Powder
  • 1 T. Garlic Powder
  • 1 t. Salt
  • 1 Can Black Beans
  • 1 Can Tomato Sauce

Pasta

  • 1 Pkg. Spaghetti

Instructions

  1. Chop all vegetables (I love that I can have this meal mostly ready ahead of time).
  2. Chop cilantro to mix into the dish (my favorite!) or save to garnish with leaves.
  3. Grate cheese, if necessary. (Another thing that can be done ahead or bought ready to go.)
  4. Bring a large pot of water to a boil over high heat.
  5. Add pasta, cover with lid and turn off heat.
  6. Test pasta after 11 minutes. You may need to cook longer if it is chickpea or lentil.
  7. Combine and heat beans, tomato sauce and seasonings in a saucepan on medium high until they begin to bubble.
  8. Drain pasta.
  9. Serve beans over pasta and top with vegetables and cheese.
  10. Add chopped cilantro or garnish and enjoy!

Notes

  • I switched to whole grain pasta a long time ago and prefer it now. You can use Lentil or Chickpea as well.
  • Optionally, cook up 1/2 lb. of ground meat and add it to the bean sauce. It makes the meal a little heartier for those of you feeding ravenous meat-eating men.
  • Honestly, if you think of something you like in a salad, you can pretty much add it to this meal.
  • On days when I can't be bothered, I have made a pot of pasta, heated some beans, grated some cheese and eaten it just like that with no vegetables at all. I won't judge you.
  • If you already have pico de gallo, guacamole or anything else made ahead, I have gladly substituted one or all of those for the vegetables in this dish!

© A Kitchen of Herbs
Category: Dinner

Easy Chicken Salad with Fresh Basil

Posted on by M.

I once worked in a deli where I made chicken salad from leftover chicken on a daily basis. Since then, my homemade chicken salad recipe has been based on the same basic principles.

My #1 Tip for Easy Chicken Salad

If you have no time to cook, use a store-bought rotisserie chicken! It’s the ultimate shortcut for flavor and convenience. (And don’t forget to save the broth for soup—it’s liquid gold!).

The Non-Negotiable Ingredient

The basil is the absolute key to this recipe. It adds that fresh, vibrant flavor that makes it special.

  • No fresh basil? No problem! You can use dried basil or even basil paste in a pinch.
  • Whatever you have to do, make sure there is some form of it in there! 😀
    (P.S.: Want to learn more about growing and using this amazing herb? Check out my Basil Herb Guide!)
Fresh chicken salad with basil on a slice of rye bread topped with a simple bruschetta

Chicken Salad with Fresh Basil

Yield: 6-8 servings
Prep Time: 20 minutes
Total Time: 20 minutes
No Ratings

Ingredients

  • 1 Yellow or White Onion
  • 1 Whole Cooked Rotisserie Chicken
  • 1 Large Red Onion
  • 5 Stalks Celery or 1 English Cucumber, peeled
  • 1 Cup Lightly Packed or 1 Large Handful of fresh basil (about 15 Leaves)
  • 2 T. Basil Paste or 3 T. Dried Basil (if you don't have fresh basil)
  • 1 1/2 c. Mayonnaise
  • 1/2 c. Plain Yogurt (I really like this, but you can always sub in more mayonnaise.)
  • 3 T. Mustard (optional)
  • 1 1/2 T. Salt

Instructions

  1. Finely chop red onion and celery.
  2. Roughly chop or tear basil.
  3. Combine completely cooled chicken in a large bowl with the red onion, celery and basil.
  4. Add yogurt, mayonnaise, mustard and salt and mix well to combine.

Notes

  • If you love the chicken salad available at the grocery store deli counter, my homemade recipe is based on the same basic formula.
  • The basil is the key to this recipe. Whatever you have to do, make sure there is some form of it in there!
  • With guacamole, salsa and crackers or on a sandwich, it’s a perfect quick meal or snack.

© A Kitchen of Herbs
Category: Lunch

How We Love to Eat It

I love having a batch of this chicken salad on hand every couple of weeks. It’s the perfect quick meal or snack:

Next to a dollop of guacamole and salsa for a full-flavor lunch

When I worked in the above mentioned deli, my go-to lunch was actually a small container of the chicken salad. I also enjoyed a small container of the medium spicy guacamole from the produce department. A few water crackers completed my meal. If I was craving more vegetables, I would add a small container of the freshly made pico de gallo! It is still one of my favorite meals! It’s high in protein, low in carbs and even has veggies because of the guacamole!

On a sandwich or in a wrap

My favorite breads to use for this sandwich are sourdough and rye. Any type, really. Personally, a good dark pumpernickel floats my boat.

With crackers or sliced cucumbers for scooping

Obviously, I usually involve crackers. I have recently experimented with substituting the celery for cucumber, which I really like. The diced cucumber is easier to chew while still adding a nice crunchy texture.

Fluffy Pita: Flatbread That Rises to the Occasion

Posted on by M.

This recipe for fluffy pita is extremely versatile.

I’ve used this dough to make everything from pita to pizza.

freshly baked pide pizza masde with fluffy pita recipe

Dough should be soft and pliable. If you have time, I recommend letting it rest at room temperature for an hour or so. I’m usually in a hurry and didn’t plan ahead, so I know you can just use it right away if you prefer.

These can be eaten immediately as a side with eggs for breakfast, or with a sprinkling of cheese for a snack. They also make great taco shells. Roll out larger balls and create pide for a Mediterranean pizza meal. Roll out the same larger balls to create burrito shells.

stacks of freshly cooked pita breads

Fluffy Pita

Yield: 10
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Delicious, fluffy and soft.

No Ratings

Ingredients

  • 16 oz. All purpose Flour
  • 24.6 oz. Boiling water
  • 19.6 oz. All purpose Flour
  • 2.4 oz. Olive Oil
  • .35 oz Active Dry Yeast (dissolved in warm water)
  • 0.6 oz. Salt

Instructions

  1. In mixing bowl, combine first amount of flour and boiling water.
  2. Let sit a few minutes to cool down.
  3. Combine yeast and warm water and stir to dissolve. This might be thick, like a paste.
  4. Add oil, yeast paste and salt to dough and mix to combine.
  5. Using dough hook, add second amount of flour to dough 1 cup at a time until fully incorporated.
  6. Knead an additional 2-3 minutes to ensure dough comes away from the bowl’s sides and has developed a little bit of the gluten.
  7. Let rest at least 1 hour at room temperature or refrigerate overnight.
  8. Portion into 1 oz. balls (about 2″).
  9. Roll out to 5″ discs.
  10. Heat skillet on high with a lid to cover.
  11. Cook pita about 30 seconds each side, covering with the lid.
  12. These will cook fast and probably puff up!
  13. If they are puffing well, there is no need to cook them any longer on that side, flip them immediately, regardless of color.

Notes

    • Whole Wheat Version: Reduce all purpose flour to 11.2 oz. Add 4.8 oz. whole wheat flour
    • Dough should be soft but not sticky. It is not essential to develop the gluten but it does help.
    • Dough is best if allowed to rest overnight in the fridge or at least an hour at room temp but can be used immediately.
    • If you are fortunate enough to own a stone wood-fired oven, bake off there. For the rest of us plebs, a preheated iron skillet on medium high with a lid placed on top gives a similar effect.
    • When rolling out pita, move from center to edge. Try not to smash the edges. Pita should be about ¼ “ thick.
    • When placed in skillet, they should almost immediately puff. If not, simply cook until very light brown on both sides and pita is opaque.

    © A Kitchen of Herbs
    Category: Recipes

    Caprese Salad

    Posted on by M.

    I always come back to this simple caprese salad recipe in the Summer!

    Fresh caprese salad with sliced tomatoes, mozzarella cheese and basil with balsamic reduction

    Caprese Salad

    Yield: 4 servings
    Prep Time: 5 minutes
    Total Time: 5 minutes
    No Ratings

    Ingredients

    Instructions

      1. Slice and arrange tomatoes and mozzarella or cut into 1" cubes.
      2. Garnish with olive oil, salt, fresh basil and balsamic reduction.
      • For the balsamic reduction, boil balsamic vinegar gently over medium-low heat until thickened.
    © A Kitchen of Herbs
    Category: Lunch