Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and
more thyme sprigs.
Not exact matches
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as
more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh
thyme or rosemary
sprigs.
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4
sprigs of fresh
thyme (or about 1/2 teaspoon dried
thyme —
more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3
sprigs fresh
thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt,
more to taste 1/2 tsp black pepper,
more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
extra virgin olive oil, plus
more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2
sprigs of rosemary 2
sprigs of
thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add
more for extra heat) 3 bay leaves 2
sprigs fresh
thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2
sprigs fresh
thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus
more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus
more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh
thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh
thyme leaves, plus a few
sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus
more for garnish (optional) * About 10 (feel free to use a few
more if they are very small and you love them) anchovy fillets (optional) * Sea salt and freshly ground black pepper
4 - 6 medium golden beets (about 2 pounds) 4 - 6 fresh
thyme sprigs 2 tablespoons olive oil 1 teaspoon kosher salt plus
more serving 1/2 teaspoon black pepper plus
more serving 2 shallots, minced 2 garlic cloves, minced 3 - 4 cups water Yogurt, chives, pomegranate seeds & sunflower seeds for serving
These one - bite tarts can be topped with
sprigs of fresh
thyme or rosemary for an even
more festive look.
• Fresh
thyme sprigs (3 is probably sufficient, but I like to use
more) • Bay leaf, if you've got them.
ingredients BACON LATTICE WRAPPED TURKEY: 1 turkey (12 - 15 pounds) 1 small red onion (peeled, quartered) 1 orange (quartered) 1/2 bunch
thyme 3
sprigs sage 2 pounds thick cut bacon (about 25 slices) 1 and 1/2 cups organic chicken stock (plus
more if needed) MAPLE HERB BUTTER: 1 stick unsalted butter (softened) 2 tablespoons maple syrup 1 tablespoon
thyme (leaves only, finely chopped) 4 sage leaves (finely chopped) BACON INFUSED PAN GRAVY: 1/4 cup all - purpose flour 1/4 cup turkey drippings 3 cups organic chicken stock 1 tablespoon
thyme (leaves only) Kosher salt and freshly ground black pepper
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin - on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus
more if needed) 2 large yellow onions (peeled, thinly sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8
sprigs fresh
thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Ingredients 3 large leeks2 Tbsp butter4 cups chicken broth (or vegetable broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus
more to tastePinch of dried marjoram1 or 2
sprigs of fresh
thyme, or 1/2 teaspoon dried
thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco sauce or other red chili sauceWhite or black pepper to taste
8 green asparagus stalks 8 baby carrots 4 fingerling potatoes 1 10 ounce box blackberries 8 ounces butter, divided 2 shallots, diced, plus 6
more, cut in half 4 beef tenderloins, 8 ounces each 1 tablespoon sugar 2 ounces vegetable stock 4
sprigs thyme, for garnish 4
sprigs rosemary, for garnish
Directions: Peel and trim shallots, leaving root end in tact if possible so that shallots will
more readily remain whole / Using a large pan in order to accommodate a single layer of shallots, melt 2 T butter on low heat with 1 T sugar and allow to simmer together for just a minute until sugar is dissolved / Add trimmed shallots,
sprigs of fresh
thyme, and a sprinkle of salt / Cook slowly — butter should be sizzling softly / After 5 minutes, add 1 T olive oil and remaining 1 T butter to the mix.
• 2 pounds goat meat, diced • 3 tablespoons curry powder, divided • 2 medium onions, diced • 3 (or
more) Scotch bonnet peppers, stemmed, seeded and minced (or substitute habaneros) • 1 teaspoon black pepper • 2 cloves garlic • Salt to taste • 2 green onions, thinly sliced • 1
sprig fresh
thyme • 12 allspice berries • 1/4 cup vegetable oil • 2 large potatoes, peeled and diced • 2 large carrots, peeled and diced
• 3/4 cup water • 30 plum tomatoes, halved • 1 medium onion • 1 large potato, peeled and quartered • 1 large chayote squash, peeled and quartered • 4 medium tomatillos, husked and chopped • 6 red bell peppers, stemmed and seeded • 2 cayenne chiles, seeds and stems removed • 1 pasilla chile, seeds and stem removed • 1 chile piquin, seeds and stem removed • 1 guajillo chile, seeds and stem removed • 3 chiltepin chiles (add
more for extra heat) • 3 bay leaves • 2
sprigs fresh
thyme • 1/3 teaspoon powdered annatto seeds (achiote) • Salt and pepper to taste
Throw in a few
sprigs of fresh
thyme, chopped fresh sage, white pepper, and salt and let the mixture cook for five
more minutes.
-- Add in cooked squash (cut into pieces),
thyme (they say a
sprig of fresh but I only had dried), 1c coconut milk (I probably added in a little
more), water (they say 6c but I only added one or two because there was no room!
If you'd like a little
more flavor, I sometimes add a fresh
sprig or two of oregano or
thyme atop the tomatoes.
Pull out
thyme sprigs add in roasted squash and chicken stock and two pieces (or
more) of the cooked bacon.
Ingredients 1 1/2 cups heavy cream 1
sprig fresh
thyme 2 garlic cloves, chopped 1/2 teaspoon ground nutmeg Butter 2 pounds russet potatoes, peeled and cut into 1 / 8 - inch thick slices Salt and freshly ground black pepper 1/2 cup grated Parmesan, plus
more for broiling
Sprinkle each wedge with Parmesan, top with
thyme sprig and bake until cheese is melted and golden, 10 to 15 minutes
more.