Sprinkle the shrimp
with dry thyme.
Another variable: add thinly sliced white button mushrooms, seared once over lightly in very hot butter and sprinkled
with dry thyme, to the brussels sprouts mix.
Sprinkle
with dry thyme and a pinch of chopped fresh sage.
Sprinkle
with dry thyme, a little salt and pepper.
This savory crust
with dried thyme and sage stands on equal playing ground with the richly, flavored filling.
Fresh thyme can be substituted
with dried thyme.
Add it to the mortar
with the dried thyme, marjoram, sumac, and sea salt and crush with the pestle.
Top
with the dried thyme and bake for 10 - 15 minutes, or until whites are just set but the yolks are still runny.
With tongs, turn over the tomatoes and sprinkle them lightly
with the dried thyme.
Taste the filling and season
it with dried thyme and salt and pepper if needed.
Top
with the dried thyme and bake for 10 - 15 minutes, or until whites are just set but the yolks are still runny.
Sprinkle
with dried thyme and / or dried basil (just a pinch), or a little Italian seasonings.
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.
3 sprigs of
thyme (or a couple teaspoons
dried thyme in a small boquet garni bag or tied up
with cheesecloth
I like to add a teaspoon of
dried sage, about 1/2 tsp
dried thyme, salt, and pepper, so I put that in the printable recipe below, but don't be afraid to play around
with your own favorites!
Season the top of the vegetables generously
with salt, pepper, and
dried thyme.
Season
with salt, pepper and
dried thyme or Provencal salt, and return to the oven for 15 minutes, until tomatoes are «relaxed» and tart smells fabulous.
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
Being oregano phobic, I used 1 tablespoon fresh
thyme and 1/2 tablespoon
dried marjoram
with imho good results.
Meant to mention that I put very thinly sliced garlic, a sprinkle of
dried thyme, salt and sugar, along
with a drizzle of balsamic vinegar when I roast them (in addition to the olive oil).
Add the lamb back to the dutch oven along
with the broth and
dried thyme.
Add the lamb back to your pot along
with broth and
dried thyme and simmer for an hour.
When the ham bone is ready to come out, I add one tablespoon of extra virgin olive oil
with a little
dried thyme, garlic powder and the vegetables to the broth.
You cut up some tomatoes, mix it
with brown sugar and red wine vinegar and a pinch of salt, a lil»
dried thyme AND boom!
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)
Fast, easy, and delicious white bean sun -
dried tomato dip
with garlic, basil, and
thyme.
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
1/4 cup thinly sliced shallots Salt 4 cups cubed roasted chicken (optionally,
with skin) 3 tablespoons chopped roasted red peppers 1 small jar (6 oz) marinated artichoke hearts (drained thoroughly), coarsely chopped 1/4 cup roughly chopped smoked almonds 3/4 teaspoon
dried thyme 1 tablespoon whole - grain mustard 1 tablespoon sherry vinegar 1/4 cup extra virgin olive oil (I used California Olive Ranch Miller's Blend) Freshly ground black pepper
The filling was a mixture of steamed spinach (squeezed
dry) along
with sautéed onion and garlic, lemon zest, farmers cheese, grated Parmesan, and chopped fresh
thyme.
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.
can diced tomatoes,
with juice 2 teaspoons each fresh
thyme,
dried oregano, ground cumin, Spanish paprika 1 whole bay leaf
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.
Simply sautee the mushrooms (chopped into strips) in some vegan butter
with a little
dried thyme, salt, & crushed red pepper over high heat until they have crisped evenly.
Season the tenderloin
with a mix of 1/2 teaspoon each salt, pepper, garlic powder,
dried thyme, and
dried rosemary, then sear each side for 1 - 2 minutes in a large, oven - proof skillet over medium - high heat that has a thin - layer of vegetable oil in the bottom.
A fresh and easy asparagus soup in a base of stock, cream, and onion, seasoned
with thyme and
dry vermouth.
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
-- I made them a little bit spicy
with dried chile peppers, garlic and onions, fresh rosemary and
thyme, and a chipotle infused olive oil (I love 7 Barrels brand!)
Drain and rinse the beans then add along
with the stock,
dried apricots and
thyme.
Filed Under: Blog, Dinner, Food & Drink, Sandwiches, Veg it up Tagged
With: #vegitup, chicory, Ciabatta, cider vinegar, cucumber,
dried thyme, ementhal cheese, gherkins, honey, Jamie Oliver, Jamie's 15 Minute Meals, lemon, little gem lettuce, mustard, Olive Oil, pears, portobello mushrooms, radish, Veg It Up, walnuts, watercress
Mix the cooked garlic and sprout mixture along
with 1 cup of whole milk ricotta, 1/2 cup of Panko bread crumbs, 1 cup of parmesan cheese, 1 tablespoon of
dried thyme, 1 tablespoon of
dried basil, 1 teaspoon of
dried marjoram and 1 teaspoon of
dried sage.
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes
with juice 1 bay leaf 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over
with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon
dried thyme
After cooking the onions for a total of 20 minutes, add 1/2 teaspoon of
dried thyme, 1/2 teaspoon of
dried parsley, season
with sea salt and freshly cracked black pepper, and add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
I did make a few changes: — 1/2 an onion, diced, because I didn't have enough green onions — 5 tiny cloves of garlic, diced, mixed
with the parmesan cheese — pinch of Aleppo pepper mixed
with the cheesw —
dried thyme instead of fresh because that's what I had I also made it in a 10 ″ pan and this did seem way easier than dealing
with filling two 8 ″ pans.
Recipe: Nadia NatashaImage: Nadia NatashaTime: 30 Minutes Ingredients 4 medium russet potatoes, scrubbed and rinsed 3 tablespoons olive oil 4 cloves garlic, minced and mashed against the cutting board
with the flat of a knife 1/2 teaspoon
dried rosemary, crushed fine 1/2 teaspoon
dried oregano 1/2 teaspoon
dried thyme -LSB-...]
i also am using a cast iron pan
with the 4 layers, but instead of parmesan i had to use (extra sharp) cheddar, red onion instead of green onion and
dried thyme instead of fresh.
Peeled yukon golds, cubed yellow squash and
dried thyme steamed in the Beaba and pureed
with shredded fresh parm.
It provides a nice rounded flavor, so you may think of replacing the garlic
with some fresh or
dried herbs (
thyme, oregano, dill, etc.) or even a teaspoon or so of miso paste.
Drizzle
with olive oil and season
with salt, pepper, paprika and
dried thyme.