Place the lemon slices and 6 sprigs
of fresh thyme on top and cover with foil.
Not exact matches
Cover the bottom
of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic,
fresh rosemary, dried
thyme, bay leaves, salt and a drizzle more olive oil
on top.
If you really want to try this recipe but don't have any frozen sour cherries
on hand, then it might work with canned cherry pie filling by adding a tsp
of red wine, pepper, and
fresh thyme to it.
And if you can't get your hands
on either
of those: «You could use
fresh thyme (leaves) and add the zest
of one lemon to replicate the flavor tones.»
plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place
of thyme (what was
on hand /
fresh)- and finally, topped with plain yogurt instead
of sour cream (again, what was
on hand)
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goat cheese
on top
of the side brushed with olive oil, and finish with a sprinkling
of fresh thyme.
Just made this last night, with the following
on - hand substitutions: cheddar instead
of parm, 1 tsp regular + 1/2 tsp garlic salt,
fresh sage instead
of thyme, and 12 ″ cast iron pan.
Planning
on making this tonight, but was wondering how
fresh Rosemary would pair with it instead
of Thyme since that's what I have
on hand and won't have time to stop at the store.
I make my tomato tart very similarly, with addition
of fresh thyme and rocamadour usually; the only difference is that I simmer tomatoes with some oil and garlic for 10 - 15 minutes and then I put them
on my tart, so the excess
of juice may evaporate a bit.
It gave a great aroma and looked pretty... If you don't have
fresh basil
on hand, feel free to add in about 1/4 teaspoon
of dried basil to your soup when you add the dried
thyme.
1 roll
of puff pastry (the one sold in the UK supermarkets is vegan) 250
of Chestnut Mushrooms — cut into thick slices 8 shallots — peeled and cut in half 1 garlic cloves — crushed 1 Just a Splash Marsala pouch A bunch
of fresh thyme An handful
of walnuts — roughly chopped Few rockets leaves to sprinkle
on top Olive oil for roasting and frying
6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato — carrots and rutabagas are
on the list for next time) 3 tablespoons olive oil Leaves from 4 sprigs
of fresh thyme Salt and pepper
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t
fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese
on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out
of tart pan base, place
on a rack to cool a bit / Serve while warm / Swoon.
I sprinkled dried Italian herbs
on top
of the quiche before baking, but you can use two teaspoons
of fresh chopped herbs instead (
thyme and parsley are perfect!).
Assemble the cheese, pears, walnuts and
fresh thyme on top
of the sweet potato slices.
1 chicken, quartered (skin -
on) 1 tbsp grapeseed or other neutral flavored oil salt and pepper, to taste 2 fuji apples, cut into eights 2 cup
fresh or frozen cranberries 1 cup port or sweet red wine heaping 1/3 cup honey a few sprigs
of thyme
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.
4 tablespoons unsalted butter, divided 1 1/2 pounds shells -
on shrimp, peeled and deveined (shells reserved for stock) 1 large sweet onion, diced 1 medium carrot, diced 1 rib celery, diced 1/4 cup brandy or white wine 1 tablespoon tomato paste 2 plum or roma tomatoes, skins removed, chopped 1/2 cup uncooked rice (basmati is nice) 3 sprigs
of fresh thyme, leaves only
I added a handful
of baby spinach and a little
fresh thyme while the eggs were cooking, too... very yummy with a little homemade hot sauce
on top.
i have adjusted it a little: — 2 stalks
of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig
of the following:
fresh oregano,
thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2
fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle
on top.
After 30 minutes take the bell peppers out
of the oven, lightly season them with sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp
on top
of each stuffed pepper, garnish with
fresh thyme
Finely chop 3 - 5 cloves
of garlic, depending
on size, and finely chop a small handful
of fresh oregano and
thyme.
Ingredients about 1/4 cup olive oil 1 onion, thinly sliced 2 cloves garlic, chopped One 14 - ounce can white beans, drained 1 egg 1/2 cup
fresh breadcrumbs * 1 tablespoon freshly ground Parmesan juice
of half a lemon 1/2 teaspoon
thyme, broken up with your fingers 1 scallion, thinly sliced 1 1/2 tablespoons masa harina (just use flour if you don't have masa
on hand) Salt and pepper to taste 1/4 cup pesto, homemade or store - bought 1 ripe tomato (use sundried or cherry tomatoes if you can't find a good roma or heirloom) about 1/2 cup Roasted Eggplant Spread (recipe follows) 3 slices whole grain bread
Ingredients 8 oz Fettuccine 3 slices bacon, cut into 1 - inch 3 ears
of corn
on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole milk 1/2 cup chicken broth 2 Tbsp
fresh chopped
thyme or 1/2 tsp dry
thyme A few dashes
of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade
In this case, since I had a can
of pumpkin puree sitting
on my counter the past week, and a packet
of fresh thyme in my fridge, I decided to make a simple but delicious pumpkin
thyme risotto.
4 large ears corn
on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons
fresh chopped
thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Place
on top
of vegetables, and add
fresh herbs like
thyme and a bay leaf.
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.
However you do Autumn — whether you're slipping into your flip flops like me, or tugging
on your cozy Hunter rain boots, there's no better way to return to the table than with this hearty salad
of tender - crisp grilled asparagus, sweet Vidalias kissed with a bit
of char, ripe succulent figs, toasty hazelnuts, an earthy flutter
of fresh thyme leaves, and a drizzle
of rich, aged balsamic.
From the subtle addition
of fresh basil leaves to a freshly cooked crispy pizza, to a sprig
of thyme on a roasted portabello mushroom, herbs have the ability to transform and add that extra bit
of oomph to any dish!
I have for many years had a large bowl
of garlic cloves
on my kitchen bench and use
fresh cloves in most
of my cooking along with plenty
of fresh herbs such as oregano, sage, basil,
thyme, and parsley.
For the Ragu: 1 teaspoon olive oil 1 1/2 pounds
of mushrooms
of your choice, cut into 1 inch pieces 1 medium sized onion, diced 4 cloves
of garlic, minced 6 plum tomatoes, diced 1 tablespoon
fresh thyme leaves 1/2 cup white or red wine (whatever you have
on hand) 1/2 cup beef stock, or vegetable stock salt and pepper to taste
After squeezing some lemon juice into the cavity and
on the skin, I put large amounts
of fresh thyme and smaller amounts
of fresh rosemary and several semi-crushed cloves
of garlic in the cavity along with half a lemon, a tbs
of kosher salt and a heaping teaspoon
of fresh cracked black and white peppercorns.
To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or
on the grill, and stuffed with a bit
of chopped roasted tomato, a little minced in salt and lemon juice
fresh garlic or oven - roasted garlic puree, a pinch
of fresh thyme and or
fresh basil, and
fresh mint, homemade
fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit
of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.
Add a most tiny sprinkle
of poultry seasoning or a quarter teaspoon
of fresh chopped sage, (easy
on the sage, either way; it's in the poultry seasoning and it can be overpowering); a sprinkle
of chopped rosemary and crushed
thyme.