Find and remove the bay leaf and thyme stem (if
using fresh thyme).
I've never made it with fresh herbs, but I'm going to try
using fresh thyme, especially for flavoring steamed and fresh vegetables!
Love that is
uses fresh thyme, too!
I used fresh thyme instead of oregano, but followed all the other directions to a T. I had no problems with runny - ness or blah - ness as some other commenters have mentioned.
I used fresh thyme instead of oregano and it tasted great.
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.»
I added a few cloves of chopped garlic, and
used fresh thyme and chives that I had bought for dinner the night before.
I used fresh thyme, but less than called for.
I used fresh thyme and chopped sage to season both the mushrooms and the polenta.
If you can
use fresh thyme, it's much better than ground thyme.
I used fresh thyme from our garden for this french onion tart and it works really well.
First of all, I removed the chicken to make a vegetarian dish, I didn't have any fiddleheads, I used ramps rather than shallots, I used fresh, rather than bottled artichoke hearts, I used way more than a splash of white wine, I used water rather than chicken stock,
I used fresh thyme rather than fresh rosemary and I dropped the Parmesan cheese altogether.
Not exact matches
I
used 4 chicken breast instead of chicken thighs and 1 teaspoon of dried
thyme as the grocery store was out of
fresh.
I left out the bay leaf and instead
used fresh rosemary,
thyme and a fennel frond.
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.
I didn't have any
fresh thyme, so I
used dried.
Being oregano phobic, I
used 1 tablespoon
fresh thyme and 1/2 tablespoon dried marjoram with imho good results.
I
used Roma tomatoes and a sprinkle of
fresh thyme.
Tasty with
Thyme «Whether used by the pinch or by the bunch, fresh thyme infuses any dish with unparalleled aroma and flavor.&r
Thyme «Whether
used by the pinch or by the bunch,
fresh thyme infuses any dish with unparalleled aroma and flavor.&r
thyme infuses any dish with unparalleled aroma and flavor.»
i
used fresh garlic sauteed in olive oil and than added that to the melted butter with the
thyme.
you can always
use fresh or dried rosemary,
thyme or oregano.
Substitutions — I
used dried
thyme instead of
fresh, so I reduced it to about 3/4 teaspoon.
I
use silver
thyme, a bit of oregano and sometimes a bit of basil and or tarragon if they are around
fresh and a bay leave.
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 ga
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 ga
fresh chopped dill, plus extra for garnish
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you
use the small organic ones,
use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and
fresh 3 sprigs of
fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
I also cut the amount of
thyme in half and
used generous amounts of dried dill instead of
fresh dill.
The flavor of the leeks mixed with the
fresh sage and
thyme made for a wonderful savory combination; we'd highly recommend
using fresh herbs if you can get ahold of them!
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another
use)(you can
use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
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)
can tomato sauce 1 cup heavy cream (I
used whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste
fresh or dried herbs, to taste (I
used a sprinkling of dried basil, oregano, and
thyme) 1 lb.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or
use 1 teaspoon of dried
thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (cilantro) for garnish
I never have
fresh thyme so I
use about one tablespoon of dried -LSB-...]
fresh thyme, chopped 1/4 cup
fresh chives, snipped 2 medium apples, diced (I
used Fuji) 1 cup dried sweetened cranberries 1/2 cup sliced almonds, toasted in a dry skillet
I
used fresh limes and
thyme from my garden to season the chicken with a few additional seasonings.
For the
thyme raspberry cookie, I
used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons of
fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.
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
1/2 package gluten - free rice pasta 3 medium sized zucchinis 4 tomatoes + Italian seasoning such as basil, oregano, salt and pepper OR your favourite dairy free Margherita sauce
fresh herbs for topping such as basil or
fresh thyme (I
used thyme)
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.)
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced
fresh thyme 1 tablespoon minced
fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker) Vegetable oil spray
I tried it slightly altered — cooked the carrots with the onion and celery, along with diced potato, and with no Italian seasoning I improvised and
used 1/8 tsp of each dried basil, oregano,
thyme, rosemary (that was
fresh), and red pepper flakes.
Ever since I planted that herb box, we've been enjoying caprese salads made with
fresh basil and omelets with chives, but there are a few herbs that are getting a little less
use — specifically the
thyme and rosemary.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I
used half
fresh chopped
thyme and half dried oregano, but
use any that you like,
fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and Pepper to taste
Sprinkle the galette with a generous portion of the pine nut parmesan and
fresh thyme (you won't
use all of the parmesan).
If you want to
use fresh herbs such as
thyme or sage, push your hands underneath the turkey skin to loosen.
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery
use a
fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried
thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one
fresh lime juice from one
fresh orange
Very yummy -
used bacon instead of salt pork, and
fresh instead of dried
thyme.
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
1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (
fresh red peas are
used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again
use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried
thyme (or 2 sprigs
fresh)
I also didn't have anchovies so, I
used some capers and, I added some additional
fresh herbs (savory and lemon
thyme) along with basil.
We
used goat cheese and some vinaigrette made with aged balsamic, extra virgin olive oil, herbes de Provence and
fresh thyme, seasoned with salt and pepper.