Not exact matches
Wet ingredients 6 tbsp (75 g)
extra virgin coconut oil, room temperature 1 cup plain GMO - free soy yogurt (or yogurt
of your choice) 2 carrots, shredded (around 150 g / 2 cups loosely packed) 1 onion, minced or finely chopped a handful
of fresh
thyme
Sprinkle with the
extra thyme and a drizzle
of olive oil and serve immediately.
Remove from the oven, season and garnish with watercress,
thyme and an
extra drizzle
of honey and serve hot.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried
thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little
extra for garnish
Top the bread with the caramelized pears,
extra thyme, cracked black pepper and a sprinkle
of brie (if desired).
Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two
of cold water (you'll need
extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks
of celery, cut in half / several sprigs
of thyme / 1 bay leaf / 1 T black peppercorns / a couple
of leeks, halved, if you have them.
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried
thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4 cup + 2 tablespoons cool water 1/4 cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons
extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Ingredients Crust -1 large head
of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon
extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and
thyme!
2 Red Peppers 2 small red onions 1 large clove
of garlic 8 mini plum tomatoes (or cherry tomatoes) 3 cooked artichoke hearts (I got mine ready roasted from Sainsburys) a handful
of olives (green, black whatever you prefer) 2 tablespoons
of Extra Virgin Olive Oil handful
of chopped basil Splash
of Balsamic Vinegar
Thyme, Rosemary, Oregano or other herbs that take your fancy Salt and pepper to season to taste
To add
extra flavor to the cream sauce, at the end
of Step 3 stir in 1 tablespoon chopped fresh herbs, such as
thyme, sage or parsley.
When the ham bone is ready to come out, I add one tablespoon
of extra virgin olive oil with a little dried
thyme, garlic powder and the vegetables to the broth.
The granola is a base
of pistachios, oats, rosemary,
thyme, and fennel, but then I got the idea to make it
extra clumpy by adding a little chickpea flour.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig
of Thyme Extra Virgin Olive Oil to drizzle about 1/2 teaspoon per plate
of Rice Vinegar Sea salt and fresh ground pepper to taste.
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry
thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus
extra for garnish
Garnish with fresh
thyme or chopped parsley and plenty
of extra Parmesan cheese and freshly grated black pepper.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh
thyme 1 sprig fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4 cup seasoned rice vinegar 2 tablespoons
of Extra Virgin Olive Oil 1 - 2 Tablespoons
of fresh
thyme, tarragon and mint.
200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream
of tartar 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml
extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured
Ingredients 1 medium red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons
extra virgin olive oil 1/2 teaspoon whole sea salt a pinch
of ground black pepper 1/2 teaspoon yellow mustard powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon dried
thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a teaspoon
of thyme leaves, parsley and crushed rosemary leaves, 1/2 teaspoon each
of rubbed sage, black pepper and sea salt.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons
extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh
thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, 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.
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10 cups
of sliced potatoes), cooking spray, two cups
of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur flour, minced garlic,
thyme leaves, salt, ground black pepper, and Cabot
Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Added a little
extra rosemary and threw in a TBS
of thyme for
extra savory flavor.
Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh
thyme leaves +
extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
4 cloves
of garlic, peeled 4 small shallots, peeled 1 small bunch
of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml
extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh
thyme - and
thyme flowers
I also threw in some Kroger brand Zesty Seasoning Blend which is a savory blend
of herbs and spices like onion, black pepper, chili pepper, parsley, oregano, basil, savory, marjoram, bay,
thyme, rosemary, garlic and cumin and added a dash
of hot paprika for an
extra kick
of spiciness and flavor.
To ensure the vegetables remained the focal point
of the dish, I only added enough béchamel sauce to hold the lasagna together and flavored it with basic herbs such as basil,
thyme and oregano and a sprinkle
of Parmesan cheese for
extra nutty, salty flavor.
INGREDIENTS 1 pint
of red cherry tomatoes 1 pint
of sungold tomatoes 8 small shallots, peeled and sliced in half 4 cloves
of garlic, peeled and smashed 6 sprigs
of fresh
thyme 1 teaspoon
of kosher salt about 2 cups
of extra virgin olive oil METHOD
The roasting process adds an
extra dimension to the typical flavor
of grapes, and it went really well with the Hirten cheese and a light sprinkling
of thyme.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried
thyme 1 teaspoon salt, plus
extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
2 tablespoons olive oil 4 cloves minced garlic 1/4 teaspoon crushed red pepper 1 28 - ounce can crushed tomatoes 1/4 cup vodka 1/4 teaspoon dried
thyme 1/4 teaspoon dried oregano 1/2 teaspoon salt A few dashes
of fresh black pepper 1/2 cup sliced or slivered almonds 1/4 cup finely chopped fresh basil, plus
extra for garnish 1/2 pound penne pasta
i also am using a cast iron pan with the 4 layers, but instead
of parmesan i had to use (
extra sharp) cheddar, red onion instead
of green onion and dried
thyme instead
of fresh.
to assemble the risotto simply plate the millet and pour the mushroom on top, add a generous squeeze
of lemons and add
extra thyme for decoration.
Try adding 1 cup
of your favorite roasted vegetable, 2 parts
Extra Virgin Olive Oil from Europe, 1 part balsamic vinegar, rosemary,
thyme and roasted garlic.
A couple
of years ago, I made Creamy Zucchini & Coconut Milk Soup and Creamy Asparagus Soup with Lemon &
Thyme, and learned that light coconut milk adds fantastic texture without a lot
of extra fat.
Ingredients 2 beets, cleaned and cut into pieces the juice
of 2 oranges a few pinches
of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh
thyme leaves, to taste (keep some for garnish) 1 - 2 tablespoons rice malt syrup
extra virgin olive oil balsamic vinegar, to taste freshly ground black pepper, to -LSB-...]
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus
extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped
thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8 slices (4 ounces) light Cheddar cheese 1 package
of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes, sliced 1/8 inch thick 1/2 avocado, sliced 2 small red onions, sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger pickles
Meanwhile, thinly slice 2 cloves
of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons
of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon
of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon
of dried
thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside
To make the marinade, finely mince 1 clove
of garlic and add to a bowl, also add 2 tablespoons
of extra virgin Spanish olive oil, 2 tablespoons
of white wine, 1 teaspoon
of freshly squeezed lemon juice, 1/2 tablespoon
of dijon mustard, 1 teaspoon
of dried
thyme, and whisk everything together until well mixed
Ingredients 4 small zucchini, cleaned and sliced the juice
of 1 lemon 2 tablespoons rice vinegar
extra virgin olive oil, to taste whole sea salt, just enough to taste fresh
thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
Ingredients 6 organic medium heirloom tomatoes 6 organic free range eggs 3 cups organic arugula 1/2 cup mixed organic herbs (e.g. basil,
thyme, chives, and rosemary) without stems 3 tablespoons organic pine nuts (or any nut
of choice) 2 cloves organic garlic, minced 4 tablespoons organic
extra virgin olive oil 2 tablespoons nutritional yeast salt and pepper to taste
I added
extra garlic, dried cranberries in place
of raisins, cooked the lentils with bay leaf in the water, and used sage instead
of thyme in the loaf.
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon
extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons sesame seeds dried
thyme, to taste whole sea salt, just enough to taste freshly ground white pepper, to taste a few pinches
of chili powder
4 tablespoons
extra virgin olive oil, divided 1 1/4 pounds Portobello mushrooms, gills scraped off, halved and thinly sliced 4 cloves garlic, minced 2 pounds Yukon Gold potatoes, peeled and very thinly sliced (a mandolin is kind
of essential) 1/4 cup chopped flat leaf parsley 1 teaspoon fresh
thyme 1/2 teaspoon chopped fresh rosemary Salt and freshly ground black pepper to taste
I didn't have the fresh garlic heads; I took a bag
of the teeny tiny yellow fingerling potatoes and used the
extra 1 Tssp oil, chopped fresh
thyme, more chopped fresh rosemary, salt & pepper, and laid the potatoes around the tenderloin.
Ingredients 1 garlic clove, peeled a pinch
of whole sea salt a pinch
of white pepper a pinch
of chili powder 6 - 8 tablespoons
extra virgin olive oil juice
of 1 lemon fresh
thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
Pour into bowls and top optionally with
extra cauliflower, crushed red peppers,
extra thyme and a drizzle
of coconut milk.
The 20 best French recipes: part 1 Daniel Boulud's coq au vin Makes 8 servingschicken legs 8onion 1 medium, slicedcarrot 1 medium, slicedcelery stalks 2, slicedgarlic 2 heads, sliced in halfsachet 8 sprigs
thyme, 1 fresh bay leaf, 2 tsp coriander seed, 1 tsp cracked white pepper tied up in a piece
of cheesecloth with butcher's twinebacon 450g slab, cut into 2/3 cm slicespearl onions 1kgsmall button mushrooms 1 kg, cleaned and trimmeddry red wine 750mlruby port wine 375mlsalt and freshly ground pepperolive oil 60mlplain flour 30gchicken stock 475mlveal or beef stock 475 ml You will need
extra cheesecloth and butcher's twine.
Polenta with mushroom and artichoke For the polenta 150g coarse ground polenta (see tip) 2 tsp salt, or to taste4 tbsp olive oil or ghee (clarified butter), or 50g butter For the topping 2 garlic cloves, crushed250g button mushrooms, sliced150g marinated artichoke hearts, drained4 fresh
thyme sprigs, leaves picked, plus
extra to serve100g goat's cheese (4 - 8 slices, depending on the shape
of the cheese)
Extra-virgin olive oil for drizzling 01.