Sentences with phrase «using thyme»

I just love acorn squash and using thyme (one of my favorite herbs) is a bonus as far as I'm concerned.

Those with thyroid disease should be especially cautious about using thyme as it can stimulate the thyroid gland and cause changes in heart rate and breathing patterns.

I just love acorn squash and using thyme (one of my favorite herbs) is a bonus as far as I'm concerned.

I will definitely try this again using thyme — thanks for the rec!

We love these tips on using thyme in recipes from Cooking Light

I don't have dill in my little herb garden here in Crete, it doesn't like the climate.Would it be OK to use thyme instead?

You can skip garlic powder or use thyme instead of oregano.

Can I put them in the oven in two separate trays and if so what will the cooking time be?also if I do not use thyme and rosemary but instead opt for cilantro how much cilantro will I need?

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.)

I also love that you used thyme Typically savory herbs and sweet things make my heart sing I am excited to try the rye recipe, next time (which won't be long) thanks Heidi.

Without rosemary, we used Thyme (why not?)

Rosemary can be a bit overpowering for me sometimes, so I used thyme instead which I loooooved.

I used cashew cream for creaminess; for flavor I used thyme, onion, garlic, a little bit of turmeric, and cinnamon; bone broth and butternut squash as the base; and then garnished it with drizzle of Kasandrinos and a sprig of thyme!

For the pot pie: When you're ready to use the Thyme Pastry, remove from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes.

If you don't find fresh or dry summer savory where you live, you could simply use thyme, sage or any of your favourite herbs instead.

I tucked chopped rosemary between the slivers, but you could you use thyme, sage or even garlic.

I didn't use thyme.

For French flavors, use thyme or a bouquet garni.

For hand and surface sanitizers, I also like the Clean Well products that use thyme essential oil as their active ingredient.

2 Tablespoons mixed fresh herbs, minced (I used thyme, oregano and parsley - but feel free to create your own blend!)

I decided not to use thyme in this dressing but debated about it.

Not exact matches

(I used turmeric, salt and pepper for my parsnips and garlic powder, thyme, salt and pepper for my carrots).

Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and saute for 5 minutes, until onion is translucent.

More specifically, honey - roasting with various spices will always be a winning technique, especially when you use a high - quality honey like the wild thyme blossom honey from Smiley Honey I used here.

I use dried herbs de provence, but a mix of oregano, thyme, basil etc will work perfectly too!

-- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

But you can use other herbs that you might like as well, thinking thyme, basil and you can also add other veggies as well like red potatoes but you need to adjust the cooking time.

I used 4 chicken breast instead of chicken thighs and 1 teaspoon of dried thyme as the grocery store was out of fresh.

Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2 t. Dijon mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and dried thyme, or Provencal salt

I used vermouth instead of the white wine because I had it on hand, I added some thyme, and I used a combo of butternut, delicata, and some random little squash I got at the farmer's market.

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

I changed the spices to the ones I always use (sage, thyme and bay leaf).

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

The other week i started making this sauce before I realised I was out of pumpkin... So I used roast eggplant instead (and thyme in place of sage).

In the past, we have experimented with making simple syrups for use in cocktails and mocktails like this Thyme Simple Syrup.

sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I used swiss chard)

Ingredients for broth: 1 uncooked whole turkey leg or large turkey thigh / 4 cups chicken or turkey broth plus a cup or two of cold water (you'll need extra water if you aren't using a pressure cooker due to evaporation while cooking / 1/2 large onion, peeled / 2 large carrots, quartered / 2 stalks of celery, cut in half / several sprigs of thyme / 1 bay leaf / 1 T black peppercorns / a couple of leeks, halved, if you have them.

Unfortunately, I couldn't get thyme so had to use summer savory.

Love that is uses fresh thyme, too!

I left out the bay leaf and instead used fresh rosemary, thyme and a fennel frond.

Thyme I use all of the time (no pun intended:)-RRB-, along with sage, tarragon and oregano.

It does sound wonderful, and I just got some thyme in my influenster box, so i can use it!

Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow onion, roughly chopped - 4 carrots, sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine

Actually I have realised, throughout my balcony gardener's experience, that I rarely use such popular herbs as thyme or basic basil!

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody thyme by running pinched fingers along the main woody stem.

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 opted to use basil and thyme since I have some in my garden and I was in the mood for those flavours, but truly any herb will do the trick.

I went with lemon thyme, which I had on hand, but I've seen that a few TWDers used rosemary, 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.