Sentences with phrase «of more thyme»

My adaption is «souped - up» by the addition of more thyme and the introduction of rosemary to the recipe.

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.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

One thing I love about this Blackberry Thyme Sparkler is that it incorporates agave nectar instead of sugar in -LCB- Read More -RCB-

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact

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)

Add more spices and seasonings such as liquid smoke, garlic, thyme, etc. to make up for loss of flavor the sausage provides.

A couple of modifications: I didn't have any thyme, so I used some Chef's Shake and a little more salt than called for — was just too bland for me without.

I used buckwheat soba noodles instead, added avocado at the end and also added a few more herbs in there (Oregano, Thyme) and used just a hint of marble cheese since I was out of the regular parm.

more butter, a glug of brandy, probably twice the amount of dried thyme (although our dried thyme is probably 2 years old at this point), dashes of sage and rosemary, and we used Imagine beef broth.

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

• Swiss Chard • Kale Mix • Choice of Broccolini, more Chard, or more Kale • Green Shallots • Fresh Thyme or Sorrel

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.

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

Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

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

Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8 sage leaves 1 tablespoon thyme leaves zest of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch of ground nutmeg sea salt

I used the idea of this salad to make one of the most delicious pizzas I've ever had: marinated the squash with thyme, lots of chili and even more garlic, roasted it & put it on dough with mozzarella and some preserved lemon.

2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not - beef Stock Cubes — Or regular if you eat meat Knob of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper

1 cup organic brown rice, soaked one hour or more 1 1/2 cups water Pinch of salt 2 Teaspoons chopped, fresh thyme or dill (or both!)

It might have been a variety of thyme that was more potent than what you usually find.

mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon turmeric 1 teaspoon black pepper 2 teaspoons of pink salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

* 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

These one - bite tarts can be topped with sprigs of fresh thyme or rosemary for an even more festive look.

This program allows for you to enjoy a variety of herbs and spices such as turmeric, oregano, basil, thyme, cinnamon, ginger and more.

Check out the side dish section of my recipe index for my Cheesy Broccoli Bake, Garlic Roasted Green Beans with Almonds, Loaded Cauliflower Bake, Zucchini Casserole, Garlic Thyme Roasted Carrots, Cheesy Potluck Potatoes, Spinach and Parmesan Orzo, Parmesan Roasted Sweet Potatoes and many more!

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.

If you are looking for more healthy oatmeal recipes, then try: Oatmeal - Rhubarb Porridge from Little Sunny Kitchen, Raspberry and hazelnut porridge from Jen's Food, Chocolate Porridge from Tin and Thyme, Bircher muesli with berries and nuts (raw porridge) from Family Friends Foods, Top of the Morning Muesli from From The Healthy Heart, Sugar Free Sunflower Seed & Apple Granola with Honey, Homemade Maple Syrup Granola with Pecans, Cashews and Brazils, Sugar - free Acacia Honey & Almond Granola or Spiced Oatmeal with Pecans and Cinnamon I made a while ago.

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-...]

Clean out that same big skillet, add a bit more butter or oil, and over medium - high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper.

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

Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

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

The smell of thyme in the air (a herb that I should definitely use more often) along with the rest of the spices was exactly what my soul needed.

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

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Braised duck, springy pesto, shiitake mushrooms grown with runoff water (making them more sustainably - farmed), and a tangle of thyme.

I think next time I might add a bit of fresh thyme before or after cooking it, a little more garlic (that's my french side speaking, never enough garlic...) and rosemary too, and maybe try some other type of nuts mixed with the almond.

I ended up adding more salt and pepper, 2 oz of aged white cheddar (which I realize undoes the vegan bit), and a sprinkle or two of ground thyme.

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.

Vintage Inns has added a brand new vegan menu to its chain of pubs across the UK, and we were lucky enough to be able to try it out for ourselves... Roasted vegetable tart with kale and thyme pastry and creamy More...

Ingredients for four: 1 yellow onion 1 - 2 teaspoon of thyme 3 - 4 dl cooking cream or coconut cream if you want a bit more exotic version (light cream, if it suits better into your diet, also all plant - based cooking creams will work well) 500 g of salmon fillet 1 lemon, zested, juiced (use only yellow part of the zest) salt black pepper splash of oil 1 package (250g) of red lentil pasta

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

Throw in a few sprigs of fresh thyme, chopped fresh sage, white pepper, and salt and let the mixture cook for five more minutes.

Then sprinkle on a few pinches of salt and thyme to dress them up a little and add a bit more flavor.