I used 4 chicken breast instead of chicken thighs and 1 teaspoon of
dried thyme as the grocery store was out of fresh.
Not exact matches
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces
as whole
as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
INGREDIENTS 1 small onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp
dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup
dry white wine such
as chardonnay 4 cups beef broth 2 cups of...
If you don't like or don't have either,
thyme, fresh or
dried, would work well here but it's much stronger in flavor and only half
as much should be needed.
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon
dried DILL 1/2 teaspoon
dried ROSEMARY 1/2 teaspoon
dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh
thyme leaves (1/2 teaspoon
dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Refried beans are a regular in the Tin and
Thyme household and
as a result we get through quite a lot of black beans; rather than buy tins which work out to be rather expensive, I like to buy packs of
dried beans, cook them in the slow cooker, divide into tin sized portions and keep in the freezer until needed.
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup
dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such
as parsley, dill, and
thyme for garnish - optional
2 ounces
dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs
thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon
dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such
as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
It is a middle eastern spice powder made with
dried herbs such
as oregano,
thyme and marjoram, roasted sesame seeds, salt and sumac.
2 - 3 Tbsp finely chopped fresh rosemary (can use sage or other herbs such
as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use
dried)
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup
dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh
thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Herbs de Provence is a mixture of
dried herbs such
as basil, lavender, marjoram, rosemary, sage,
thyme.
This recipe is extremely flavourful thanks to all the spices / herbs such
as dried oregano leaves,
dried thyme and coriander.
Vegetables 4 large red onions 1 medium eggplant 4 large (or 8 medium) Roma tomatoes 1 teaspoon
dried thyme 1/2 cup olive or grapeseed oil Pesto 4 cloves garlic 1/2 cup good olive oil 3/4 cup lightly roasted pine nuts, plus one tablespoon for garnish 2 cups basil leaves, reserving four small leaves for garnish * 3/4 cup good - quality green olives, such
as Cerignola, pitted 1 scant tablespoon capers Salt to taste
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use
dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons)
Thyme, ideally fresh, but you can use
dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Sage, ideally fresh, but you can use
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional:
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
Dried or fresh fruit, such
as apples, cranberries or raisins, and / or soaked nuts, such
as pecans or walnuts (4 cups)-- where to buy organic
dried fruit -LSB
dried fruit -LSB-...]
1/2 batch of Basic Spaetzle recipe (above) 1 small - medium green cabbage (1 1/2 pound) 3/4 teaspoon whole caraway seeds 4 tablespoons unsalted butter 3 large leeks, thinly sliced (3 cups) 2 garlic cloves, finely chopped Large pinch chile flakes 1
thyme branch, or 1 teaspoon
dried thyme 2 teaspoons apple cider vinegar, or more to taste 1 3/4 teaspoons kosher salt, more
as needed 1/2 cup Gruyère or Emmentaler cheese, grated Ground black pepper Kosher salt
2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed
dried herbs such
as marjoram, parsley, basil, sage,
thyme salt and freshly ground black pepper
dry breadcrumbs
as needed
2 tablespoons oil (ghee / olive oil) 5 - 6 chicken pieces — drums or thighs (with skin and bone) 2 uncooked sausages (such
as bratwurst, sweet or spicy Italian), cut into chunks 1 onion, sliced 3 garlic cloves, finely chopped 2 - 3 celery stalks, chopped 1 teaspoon
dried basil 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme 1/2 teaspoon sea salt (approx) 1/2 teaspoon black pepper 1 14oz can tomatoes 4 tablespoons tomate paste 1 - 2 cups homemade chicken stock 1/2 teaspoon unrefined sugar (Sucanat or palm sugar) 1 green bell pepper, seeded and chopped 10 - 12 black or kalmata olives, pitted and cut into quarters
water, distilled vinegar, sugar, maltodextrin, modified corn starch,
dried garlic, spices (parsley, ground dill, rosemary, savory, celery seed, basil, ginger, bay leaves, fennel seed,
thyme, black pepper, marjoram), roasted garlic, soybean oil, potassium sorbate and potassium benzoate (to preserve freshness), xanthan gum, mustard flour,
dried red bell pepper, natural flavor,
dried onion, garlic powder, onion powder,
dried green bell pepper, calcium disodium edta (
as a preservative)
Ingredients 1 tablespoon olive oil 1 medium red onion, chopped 3 cloves garlic, smashed 1 teaspoon
dried rosemary 1 teaspoon
dried thyme Pinch sea salt 1/4 cup tomato paste 1 cup hard cider (may substitute white wine, beer, or apple cider vinegar), divided 15 ounces cooked white beans 1 cup water, plus more,
as needed Freshly ground black pepper, to taste
Dough —
dry: 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 tb barley malt powder 3 tb nutritional yeast 2 tsp
dried oregano 1 tsp
dried thyme, chopped 1 tsp
dried rosemary, chopped 1 tsp fennel seeds, chopped 1/8 tsp ground nutmeg 1 tb garlic powder 1/4 tsp freshly ground black pepper 1 tsp salt additional whole wheat flour
as needed
Veggie burgers are very easy to get wrong
as they can often end up being
dry and / or bland, but this vegan recipe has overcome those problems to create a succulent burger bursting with the flavours of garlic,
thyme, and balsamic vinegar among others.
Gather: 1 cup sunflower seeds ground to a meal 1 1.2 cups oats ground to a meal 2 tsp baking powder 1/2 cup shredded coconut pinch sea salt ground black pepper 2 tsp poppy seeds 1 tsp
dried herbs such
as parsley or
thyme 1 small sweet potato, grated 1 beetroot, grated 2 tbsp chia seeds 1 cup milk 1/2 cup coconut oil or grassfed butter, melted 50 — 70g feta
Herbs, such
as oregano, sage,
thyme, marjoram, rosemary, and basil, used both
dried and fresh, can imbue the meat being smoked with their own particular flavor profiles.
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound
dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh
thyme leaves, chopped (or substitute 1/2 teaspoon
dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly
as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon
dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds
dry - fleshed winter squash, such
as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
Most vegetables are delicious without any extra flavoring, but if you want to make things a little more interesting, you can add a small sprinkle of salt (for toddlers), a touch of
dried herbs such
as crushed
thyme or rosemary, or even a little grated garlic.
Fresh is definitely the way to go
as dried thyme will overpower the flavors.
Since you're making a sort of gravy here, there are all sorts of delicious things you can add to the reduction sauce
as it cooks to flavor it: fresh or
dried rosemary, fresh or
dried thyme, finely minced garlic or onion, a teensy splash of balsamic vinegar or lemon juice, and even a small bit of butter or olive oil and flour to help the sauce thicken
as it reduces.
Chicken Liver Pâté 1/4 c. butter 2 tablespoons bacon fat (optional, otherwise use extra butter) 1 large onion, finely sliced 1 garlic clove, finely minced 1 tablespoon cooking sherry or apple cider vinegar (optional) 1/2 pound chicken livers, rinsed and patted
dry 1 sprig rosemary, finely minced 1 sprig fresh
thyme, finely minced 1 sprig fresh oregano, finely minced 1 teaspoon sea salt 1 teaspoon black pepper extra butter
as needed
If you don't have a blend like this you can substitute in a blend of
dried herbs such
as parsley,
thyme, oregano, basil, sage and / or rosemary.
THE WISELY STOCKED PANTRY SALT: Unrefined salt such
as Celtic, Himalayan or Red Salt SWEETENERS: Raw honey, coconut sap sugar, sucanat or Rapadura, muscavado sugar, jaggery, maple syrup FATS: Olive oil, coconut oil, lard, duck or goose fat, pastured butter or ghee FLAVORINGS: Vanilla extract, naturally fermented soy sauce, naturally fermented fish sauce (such
as Red Boat brand),
dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia seeds DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour, dry be
dry and prepared mustard THICKENERS / CONDITIONERS: Baking powder, aluminum - free baking soda, arrowroot powder, chia seeds
DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper, thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour, dry be
DRY HERBS AND SPICES: Bay leaves, turmeric, ginger, black pepper,
thyme, oregano, basil, sage and rosemary CANNED ITEMS: Anchovies, tomato sauce, tomatoes, whole coconut milk VINEGARS: Raw apple cider, raw wine, balsamic WINES: Red, white, sherry GRAINS AND LEGUMES: Brown rice, oat groats or rolled oats, spelt or kamut grains or sprouted whole grain flour,
dry be
dry beans
Thyme is so good
as well — I feel it's really underappreciated
as an herb — whether
dried or fresh.
It features a sumptuous chicken meal spiced with
dried blue berries,
thyme, flavorful rosemary and
thyme to make it
as succulent
as they come.
Sprinkle on a tiny bit (careful, it's powerful) of
dried thyme (never use ground
thyme as it can make things taste bitter).
This salad makes a great Sunday morning brunch, served
as a first course, followed by seared chicken livers, mushrooms and onions and a sprinkle of
dried thyme.