Articles with 'fresh thyme'


Savory Lentil and Vegetable Stew with Crispy Kale

 

  • 1 cup lentils, soaked overnight
  • 5 cups water (or chicken stock)
  • 2 inches alaria sea vegetable or wakame
  • 1 tbsp. olive oil
  • 1 leek, cleaned and cut into 1 inch pieces (use both white and green part of leek)
  • 2-3 garlic cloves, peeled and minced
  • 2 parsnips, diced into ½ inch pieces
  • 3 carrots, diced into ½ inch pieces
  • 1/2 celeriac root, peeled and diced into ½ inch cubes
  • 1 yukon gold potato, diced into ½ inch cubes
  • 1 tbsp. fresh thyme or 1 tsp. dried thyme
  • 1½ tsp. sea salt
  • ¼ tsp. black pepper
  • Crispy Kale

Discard lentil soaking water. Bring lentils, alaria and five cups fresh water (or chicken stock) to a boil. Reduce heat to simmer, cover and cook 35 minutes. In a separate soup pot, saute olive oil, leek and garlic for 2-3 minutes. Add parsnips, carrots, celeriac root, potato, thyme, sea salt and black pepper.  Pour the cooked lentils and alaria into the pot with the sauteed vegetables. Cover and bring back up to a boil. Reduce heat to medium/low and cook 20-25 minutes.  Remove 1/3 of the ingredients and puree in a food processor or blender.  Return the puree to the soup. Garnish with Crispy Kale.

Yield: 6 Servings

(3 votes, average: 4.33 out of 5)
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Asparagus and Goat Cheese Frittata

 

  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 5-6 asparagus spears, woody stems removed
  • 1 tsp. fresh thyme
  • 1-2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • 1/4 ounce goat cheese, sliced thin

Preheat oven to 350°. In a small frying pan, saute shallot, asparagus and thyme 1-2 minutes on medium heat. Add butter and melt. Pour eggs on top of veggies. As the eggs begin to set, use a wooden spoon to gently pull eggs into the center of the pan, allowing liquid to go toward the edges of the pan. Do this 1-2x. Season with sea salt and black pepper. Top with slivers of goat cheese. Place frying pan into the oven for 10-15 minutes or until eggs puff up and set completely.

(8 votes, average: 3.63 out of 5)
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Minestrone Soup

 

 

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 leek, cleaned and chopped
  • 3-4 garlic cloves, peeled and diced
  • 5 cups bone stock (beef or chicken)
  • 2 carrots, sliced into 1/4 inch rounds
  • 1 summer squash, sliced into 1/2 inch rounds
  • 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
  • 1 1/2 tsp. sea salt
  • 1 tsp. dried thyme or 1 tbsp. fresh thyme
  • 1/2 cup kamut elbow pasta (or other pasta)
  • 1 1/2 cups kidney beans, cooked
  • 2-3 swiss chard leaves, chopped
  • 2 tbsp. parsley, minced

Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.

(3 votes, average: 1.00 out of 5)
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Baked Cremini Mushroom and Cheese Empanadas

 

Yield 24 empanadas.

Dough

  • 1¼ teaspoons sea salt
  • 3 cups all purpose flour
  • 3½ ounces natural lard (butter or coconut oil)
  • 2/3 cup cool water

Place flour and salt into a mixing bowl. Drop in pieces of lard and break up into small pieces. Work in the flour until it resembles small crumbles. Slowly add in water and mix until dough forms. Turn dough onto a lightly floured surface and knead until smooth. Form into a disk, wrap in plastic and refrigerate until cool, at least 30 minutes.

Empanada Filling

  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 onion, peeled and minced
  • 6 oz. cremini mushrooms, minced
  • ½ tsp. dried tarragon
  • 1 tsp. fresh thyme
  • 3 tbsp. white wine
  • Sea salt and black pepper
  • 6 ounces gouda cheese, grated
  • 1 egg, lightly beaten with 1 tbsp. water

Heat oil and butter in a skillet. Add onion and sauté 1 minute. Add mushrooms, tarragon and thyme and sauté until wilted (5-7 minutes). Add wine, sea salt and black pepper and cook until wine evaporates (2-3 minutes).

Procedure:
Preheat oven to 375°. Roll dough as thin as possible. Cut into 3 inch circles. Place grated cheese toward the center of each circle and top with mushrooms and onions. Leave a ½ inch border around the edges of the dough. Brush egg onto the edges of the dough. Fold dough over to make a half circle and crimp edges. Press a fork onto the edges to create grooves. Lightly brush the outside of the empanada with egg/water mixture. Bake 20 minutes or until lightly browned.

(8 votes, average: 2.88 out of 5)
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Weekend Frittata

 

  • 1 slice of bacon
  • 2 shallots, minced
  • 1 small Yukon gold potato, sliced thin
  • ½ tbsp. olive oil
  • ½ tbsp. butter
  • 5-6 eggs
  • 1 tsp. fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Parsley, minced

Preheat oven to 350°. In a frying pan, cook bacon until crispy. Remove bacon from the pan, dice and set aside. Saute the shallots in the bacon fat and season with a pinch of sea salt. Remove shallots from the pan. Add the potato, season with sea salt and pepper, and cook in the bacon fat until lightly browned. Remove potato from the pan and discard remaining bacon fat. Heat ½ tbsp. olive oil and ½ tbsp. butter in an oven-proof frying pan. Add eggs and thyme and cook until slightly thick. Add sautéed shallots and potatoes into the egg mixture. Top with chopped bacon pieces. Place frying pan into the oven for 10-15 minutes. Garnish with minced parsley.

(11 votes, average: 3.09 out of 5)
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Sauteed Shallots & Chicken Liver on Whole Grain Baguette

 

  • 1 tbsp. grass-fed or organic butter
  • 2 shallots, peeled and diced
  • 1-2 pinches dried thyme or 1 tsp. fresh thyme
  • 2 tbsp. mirin rice cooking wine (can use white wine)
  • 1 chicken liver, cleaned and chopped into four equal-sized pieces
  • ¼ cup chicken stock or water
  • Whole grain baguette, sliced thin
  • Olive oil
  • Sea salt
  • Black pepper
  • Fresh parsley

Preheat oven to 350. Drizzle olive oil and a pinch of sea salt on three or four pieces of thinly sliced whole grain baguette. Bake 5-7 minutes, or until crispy.

Saute shallots and butter on medium-low heat. Add two pinches dried thyme and cook shallots until slightly wilted. Add mirin, chicken liver pieces, and stock. Season with a pinch of sea salt and freshly ground black pepper. Cook until liquid evaporates. Put one or two tablespoons of sautéed liver and onions on top of crispy whole grain bread. Garnish with fresh parsley.

(2 votes, average: 4.50 out of 5)
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Caramelized Onion Soup

 

  • 3-4 large onions (Vidalia, yellow, white, or red), peeled and diced or sliced into half moons
  • 1 tablespoon duck or chicken fat, olive oil, or butter
  • 2 garlic cloves, peeled and minced
  • 1/3 cup Mirin rice cooking wine (or any sweet white wine)
  • 5 cups duck stock or beef stock
  • 1 tbsp. fresh thyme or 1 tsp. teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon sea salt
  • Whole grain bread
  • Grated Gruyere Cheese (or cheese of your choice)

In a skillet over low heat, sauté onions in duck fat for 10-15 minutes.

Stir the onions a few times to ensure they do not burn.

Add mirin and garlic, and continue cooking 15-20 minutes until onions caramelize and turn light brown.  Do not let them burn.

Add stock, thyme, bay leaves, and sea salt, and bring to a boil.

Cover and reduce heat to medium-low for 15 minutes.

Adjust seasonings if needed. Remove and discard bay leaves before serving.

Sprinkle grated cheese on top of individual pieces of bread and place into a heated oven (375-400 degrees). Bake five minutes or until cheese melts.

Put one slice of cheesy bread in each bowl of soup.

Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!

(11 votes, average: 3.82 out of 5)
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Nourishing Beef Bone Stock

 

(substitute buffalo, veal, lamb, goat, etc.)

  • 1½-2 pounds knuckles, marrow, shank or other bones
  • 5-6 quarts water
  • 2 onions, peeled and quartered
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 3-4 garlic cloves, peeled
  • 1 tbsp. whole peppercorns
  • 3-4 sprigs fresh thyme
  • 1/4 bunch fresh parsley

Bring bones and water to a boil in an 8 quart pot.  Skim off foam/scum that rises to the top and discard.  Add onions, carrots, celery, garlic, parsley, and peppercorns.  Bring back up to a boil, then lower flame and simmer 6-18 hours, covered.  The longer you cook the stock the more concentrated it becomes.  Strain liquid, discard bones and vegetables.  Place liquid into the refrigerator and fat will congeal overnight.  Skim off fat.  Pour stock into freezer-safe containers, but do NOT fill to the top.  Stock expands as it freezes.  You can freeze stock for up to 3 months.

(3 votes, average: 5.00 out of 5)
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Herbed Turkey Gravy

 
  • 3 tbsp. all purpose flour
  • 1 cup turkey stock
  • 1/2 tsp. fresh sage, minced
  • 1/2 tsp. rosemary, minced
  • 1 tsp. fresh thyme
  • 1/2 tsp. sea salt
  • Black pepper to taste

Combine flour with turkey stock.  Add fresh herbs, sea salt and pepper.  Cook on medium heat until mixture becomes thick and creamy.

(1 votes, average: 5.00 out of 5)
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Lentils and Sausage with Sauteed Leeks and Spinach

 
  • 1 tbsp. olive oil
  • 2 garlic cloves, peeled and minced
  • 1 large leek, cleaned and chopped
  • 1/2 bunch spinach, cleaned and chopped
  • 2 tbsp. fresh thyme
  • 2 cups dried lentils, soaked overnight
  • 3 1/2 cups water
  • 2 bay leaves
  • 3-4 chicken sausage links (or pork, turkey, tofu, etc.), diced
  • 1 tsp. sea salt

Saute garlic and leek 1-2 minutes. Add spinach and cook until wilted or 3-5 minutes.  Add thyme, lentils (discard lentil soaking water), 3 1/2 cups fresh water and bay leaves.  Bring to a boil, cover and simmer on low flame for 30 minutes.  Add diced sausage and sea salt.  Continue cooking 30 more minutes, or until lentils are soft.  Makes 8-10 servings.  Spoon lentils on top of basic brown rice.

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