Sentences with phrase «tbsp chopped fresh thyme»

Lemon dressing 3 Tbsp high quality olive oil 3 Tbsp freshly squeezed lemon juice 1/2 Tsp salt 3 Tbsp chopped fresh thyme 3 Tbsp chopped fresh parsley

3 tablespoons oil 4 — 5 (depending on how prone you are to nibbling) large sweet Vidalia onions, thinly sliced 2 tbsp chopped fresh thyme 1/2 tsp cumin dash cayenne

1/4 c water or low - sodium beef broth or chicken broth 1/4 c balsamic vinegar 1 Tbsp chopped garlic 1 Tbsp chopped fresh basil or 1 tsp dried 1 Tbsp chopped fresh thyme or 1 tsp dried 1 tsp mustard powder 1/2 tsp ground black pepper 1 1/4 lbs flank steak, trimmed of all visible fat 8 roma tomatoes, halved crosswise

4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay leaves 2 tbsp chopped fresh thyme leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped parsley 2 tbsp chopped horse - radish

Not exact matches

each finely chopped fresh rosemary and thyme 3 Tbsp.

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

Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk

6 oz shiitake mushrooms 1 can (15.5 oz) lentils, rinsed and drained 3/4 c fresh whole wheat bread crumbs (from 1 slice) 1 lg egg 1/4 c chopped celery 1 1/2 Tbsp fresh thyme 2 tsp Dijon mustard 1 c chopped onion 4 oz mild goat cheese 6 Tbsp fine yellow cornmeal 3 tsp olive oil 4 whole wheat buns, toasted 1/4 c chopped roasted red bell peppers 1/4 c watercress

2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4 tsp finely chopped scallion greens 1 tsp finely chopped fresh thyme 1/2 tsp fresh lemon juice 1/4 tsp salt 1/8 tsp black pepper 4 ears corn, husked

1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving

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

1 cup all - purpose flour 1/2 tsp kosher salt 3 tbsp sugar 2 tsp fresh herbs, very finely chopped (I used thyme and rosemary — make sure to use sturdier herbs.)

1 head garlic Extra-virgin olive oil, for drizzling 4 tbsp butter 4 sprigs fresh thyme 2 cups fruity red wine, such as Gamay or Barbera Coarse salt 4 lb fresh mussels, scrubbed thoroughly 1/2 flat leaf parsley, chopped

1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour

Tart Crust 120 g (1 1/4 cup) chickpea flour 90 g (2/3 cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp ice cold water

Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving

Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp fresh rosemary, finely chopped * 1 tsp fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***

1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces

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

* 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

6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash

2 - 3 Tbsp finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried)

After about 3 - 4 mins, turn up the heat and cover the tomatoes with 1 tbsp Date Nectar, 1 tsp of Maldon sea salt and fresh chopped thyme.

Herb Sour Cream Recipe: - 1 1/2 cups sour cream (cashew base)- 1 cup fresh dill (do not use main stem, small stems fine)- 2 tbsp fresh thyme - 2 tbsp fresh basil - 1 tbsp chopped garlic

Ingredients 1 lb boneless pork tenderloin1 tbsp balsamic vinegar1 tbsp olive oil1 tbsp fresh chopped rosemary 2 tbsp fresh chopped thyme (divided) 1 tbsp steak seasoning3 cloves garlic (crushed) + 3 cloves garlic (minced) 1 lb crimini or baby bella mushrooms (sliced) 1 shallot (thinly sliced) 3/4 cup red wine3 tbsp butter (chopped) Preheat the oven to 400 ° F. Classic Meatloaf Recipe.

Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.

cents cups (1 / 2 - inch) cubed peeled baking potato (about 12 oz)-- 1 cup fresh or frozen lima beans — 1 cup fresh or frozen corn kernels — 1 cup fresh or frozen okra — 1 tbsp chopped fresh or 1 tsp dried thyme — 1 tbsp chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (opchopped fresh or 1 tsp dried thyme — 1 tbsp chopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (opchopped fresh parsley — 2 tbsp dark brown sugar — 3 tbsp cider vinegar — 1 tbsp Worcestershire sauce — 1 (14.5 oz) can diced tomatoes, undrained — Chopped fresh parsley (opChopped fresh parsley (optional)

Ingredients 1 (4 - pound) boneless pork loin, with fat left on 1 Tbsp kosher salt (scant 1/2 tsp if using table salt) 2 Tbsp olive oil 4 cloves garlic, minced or crushed 2 - 3 Tbsp freshly grated Parmesan cheese 2 tsp minced fresh thyme leaves (1 tsp dried thyme) 2 tsp chopped fresh basil leaves (1 tsp dried basil) 2 tsp minced fresh rosemary (1 tsp dried rosemary)

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!)

Heat a large pot over medium - high heat; add 2 - 3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

Ingredients 1 1/2 pounds green beans *, trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons

Garlic and white bean stew with gremolata 20 garlic cloves (about 2 bulbs), unpeeled300ml boiling water25g salted butter2 celery sticks, finely sliced2 fresh thyme sprigs200ml dry white wine400g tin cannellini beans, drained and rinsed400g tin butter beans, drained and rinsed2 fresh bay leaves250g fresh vegetable stock75g baby spinach3 tbsp crème fraîche For the gremolata (see know - how) 2 tbsp roughly chopped fresh flatleaf parsley1 garlic clove, crushedFinely grated zest and juice2 lemons

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

1 whole chicken 2 tbsp chopped fresh herbs (thyme, rosemary, oregano) 2 tsp salt 1 tsp pepper 2 - 3 tbsp extra-virgin olive oil 1/4 yellow onion 1 - 2 cloves garlic, smashed 1/2 lemon, halved

Filling ingredients: 6 Tbsp unsalted butter 1 large onion, diced (about 1 1/4 cups) 3 carrots, thinly sliced on the diagonal 3 celery stalks, thinly sliced on the diagonal 1/2 cup all - purpose flour 1 1/2 cups milk 1 teaspoon chopped fresh thyme leaves 1/4 cup dry sherry 3/4 cup green peas, frozen or fresh 2 Tbsp minced fresh parsley 2 teaspoons salt 1/2 teaspoon freshly ground black pepper

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

1 head cauliflower 2 sweet potatoes (yams, regular potatoes of any variety or carrots may be substituted) 4 - 5 tbsp Ancient Organics Ghee (enough to coat veggies) handful of fresh herbs (ie parsley, thyme, basil, oregano), chopped sea salt, to taste fresh ground black pepper, to taste

Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1 tbsp combined fresh chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp apple cider vinegar sea salt / fresh cracked pepper... Continue Reading →

2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans

For lemon, honey and thyme curd: 2 large free - range eggs, lightly beaten 1/3 cup (80 mL) honey Finely grated zest of 1 large lemon 1/2 cup (125 mL) freshly squeezed lemon juice 3 1/2 tbsp (50 g) butter, diced 3 tbsp (45 mL) finely chopped fresh thyme

3/4 lb precut butternut squash cubes (3/4») or 1/2 med butternut squash, peeled, seeded, and cubed (2 c) 1 lg red bell pepper, cut into 3/4» pieces 2 Tbsp extra virgin olive oil, divided 1 tsp chopped fresh thyme or 1/2 tsp dried thyme 1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided 2 Tbsp freshly squeezed lemon juice (about 1 lemon) 2 tsp honey 1/4 sm red onion, chopped, about 1/4 c 4 c loosely packed baby spinach, 4 oz 1 sm Gala or Golden Delicious apple, cored and thinly sliced 1 c thinly sliced radicchio 1/2 c unsalted sunflower seed kernels

You'll Need: 1 lb US Wellness Meats bison stew meat 2 tbsp coconut oil or ghee 1/2 tsp each salt and pepper 1 medium onion, chopped finely 2 cloves garlic, minced 1/4 cup red wine 1 cup each beef and chicken stock / broth 1/2 tsp dried thyme 2 bay leaves 2 russet potatoes, peeled and chopped into bite - sized chunks 2 carrots, peeled and chopped into bite - sized chunks 1 parsnip, peeled and chopped into bite - sized chunks 1/2 cup frozen peas 1 tsp chopped fresh parsley for garnish

Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.

Vegetarian Minestrone Soup Makes 6 servings 6 cups vegetable broth 2 carrots, chopped 2 large onions, chopped 3 ribs celery, chopped 2 garlic cloves, minced 1 small zucchini, cubed 1 handful fresh kale, chopped 1/2 cup dry barley 2 cans chickpeas or white kidney beans, drained 1 Tbsp parsley 1/2 tsp dried thyme 1 tsp dried oregano 28 - oz.

2 TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or vegetable) stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream

4 fresh garlic cloves, finely chopped or pressed 3/4 cup mushrooms, chopped, pick your favorite type 1.5 tbsp fresh thyme (I love lemon thyme in this, if you have it) 1 tbsp olive or coconut oil Salt and pepper to taste

99 % fat - free ground turkey breast 1/4 cup chopped flat - leaf parsley 1 large garlic clove, minced 1 tbsp shredded Parmesan cheese 1/2 tsp fresh or 1/4 tsp dried thyme leaves 2 tsp aged balsamic vinegar 1/4 tsp kosher salt 1/4 tsp pepper 4 1 - ounce slices asiago cheese 1 cup arugula 4 whole - wheat buns

3 cups cremini mushrooms, sliced 3 cups white button mushrooms, sliced 1 tsp fresh rosemary, chopped 2 tbsp fresh parsley, chopped 1/4 tsp dried thyme 1 tbsp olive oil 1 garlic clove, minced 1/4 tsp sea salt ⅛ tsp black pepper