So no stock and
only dried thyme.
Not exact matches
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
Crushed and
dried rosemary,
thyme, turmeric, oregano, and cinnamon are all inflammatory, but you'll
only get a sprinkling of each at best.
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks, white and pale green part
only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon
dry thyme 1/2 cup
dry white wine 2 cups reduced - sodium chicken broth 3 tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
4 large chicken breast halves, with skin and ribs Salt and freshly ground black pepper 2 tablespoons olive oil, divided 3 leeks, white parts
only, thinly sliced 2 large carrots, sliced 1 / 4 - inch thick 1 pound white or cremini mushrooms, sliced 1 / 2 - inch thick 3 garlic cloves, chopped 1 bay leaf 1 tablespoon fresh
thyme or 1 teaspoon
dried thyme 1 cup
dry white wine 2 to 3 cups chicken stock
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
In different areas you find different herbs fresh or
dry, like oregano,
thyme, marjoram... And sometimes they put big pieces of
dry bread we call paximadia in to absorb the oil (
ONLY OLIVE OIL) and tomato juices.
My
only substitution was
dried thyme instead of fresh, and it was glorious people.
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
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts
only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped
thyme leaves 1/4 cup
dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits
only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh
thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup
dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary,
thyme, sage and flat - leaf parsley — for garnish
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts
only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled
dried sage 1 tsp chopped
thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
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
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch
dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts
only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh
thyme (leaves
only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup
dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
1 pound fresh leeks, white part
only, rinsed well and thinly sliced 1/4 cup olive oil 3 sprigs fresh
thyme 3 pounds large russet potatoes 2 quarts mushroom stock 2 cups
dry white wine Kosher salt and freshly ground pepper
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh
thyme (leaves
only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very
dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
-- 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!
I
only have
dried rosemary and no
thyme or sage, any suggestions on how I could still make this soup please?
By the way - my tip for some pretty impressive Herbes de Provence - style mixed herbs - buy cheap sachets of individual herbs (eg tarragon,
thyme, rosemary, basil) and mix them up in a large jar with some
dried lavender flowers (purloined from a neighbour's garden or a public park if you have» t got a plant yourself - you
only need about three heads of flowers to give a lively tang to some mixed herbs).
Recipe by Kristin Sheehan, Executive Chef Ingredients, Makes 2 - 4 servings 2 BOU Vegetable flavored Bouillon cubes 2 tablespoons vegan butter 1 leek, sliced (white and light green parts
only) 3 garlic cloves minced 4 oz shiitakes, stemmed and sliced 1/2 cup
dry white or red wine 2 cups farro 4 strips of meyer lemon peel 4 sprigs fresh
thyme 1 -LSB-...]
Baked Chicken can often be
dry, but thanks to my wonderful yogurt marinade with garlic and
thyme, our chicken breasts are not
only moist and tender, but they are also super flavorful!
Sprinkle the sautéed onions with fresh ground pepper, a little, fresh
only, chopped mint and a tiny bit of
dried thyme and just a pinch of nutmeg.
Ingredients 5 tablespoons unsalted butter 6 cups peeled, seeded, and cubed butternut squash (from 2 - to 2-1/2 - pound squash; cut into 1 / 2 - inch cubes) 2 cups chopped leeks, white and light green parts
only (about 3 medium leeks) 1/2 cup coarsely chopped carrots 1/2 cup coarsely chopped celery 2 small Granny Smith apples, peeled, cored, and chopped, plus an extra apple for garnish 1 1/2 teaspoons
dried thyme 1/2 teaspoon crumbled
dried sage 5 cups chicken stock 1 1/2 cups apple cider, divided Kosher salt 2/3 cup sour cream 5 bacon slices, sautéed until crisp, drained, and crumbled Melt the butter in a large, heavy pan set over medium - high heat.
For the terrine 500 ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3 tsp fresh
thyme 200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves 1 tbsp tarragon, chopped 2 lemons, finely grated zest
only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g
dried sour cherries