Archive for the ‘Thyme’ Category

Zucchini Patties

Zucchini may not be the most loved vegetable, but when shallow-fried into patties, even kids will go crazy for them.

Ingredients

  • 3 medium zucchini, coarsely grated
  • 1 medium onion, coarsely grated
  • 1 tablespoons kosher salt, plus more
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 large egg, beaten to blend
  • 1/3 cup panko (Japanese breadcrumbs)
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoons finely chopped fresh thyme
  • Freshly ground black pepper
  • Vegetable oil (for frying; about 1 1/2 cups)
  • Roasted Red Pepper Labneh

Preparation

  1. Mix zucchini, onion, and 1 tablespoons salt in a medium bowl. Let sit 10 minutes, then wring out as much liquid as possible from zucchini and onion in a kitchen towel. Mix with leek, egg, panko, cilantro, and thyme in a clean medium bowl; season with pepper.
  2. Pour oil into a large skillet, preferably cast iron, to a depth of 1/2″ and heat over medium heat until oil bubbles when a pinch of zucchini mixture is added.
  3. Working in batches, drop spoonfuls of zucchini mixture into skillet and gently flatten with a spatula into 2″ patties. Cook until golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with Roasted Red Pepper Labneh.
  4. Do ahead: Patties can be made 30 minutes ahead. Keep warm in a 300 ° oven until ready to serve.

 

courtesy of:  http://www.epicurious.com/recipes/food/views/Zucchini-Patties-51245270

zucchinipatties

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Carrot-top Soup

Ingredients

  • 1 c Black-eyed peas, soaked Overnight
  • 1⁄2 c Dried split peas
  • 1⁄2 c Pearl barley
  • 3 qt water
  • 1 T Cold-pressed olive oil (or Use your favorite fat free Liquid)
  • 1⁄2 large Onion, chopped
  • 2 med Carrots, sliced
  • 4 Carrot tops (greens only Stems removed, chopped)
  • 1 large Mustard greens, chopped
  • 1 Leeks, sliced
  • 1 c Green beans, broken into
  • 1 large Potato, unpeeled, diced
  • 1⁄2 Bay leaf
  • 1⁄4 t thyme
  • 1⁄4 t tarragon
  • 1⁄4 t Savory
  • 1 t Salt
  • 1 ds Pepper

Step by Step

1. In a large pot, place the black-eyed peas, split peas, pearl barley,=20 and water and simmer until the beans are tender, about 45 minutes.
2. In a skillet heat the olive oil (or other liquid).
3. Add the onions and saute, covered, 10 minutes or until the onions begin to brown.
4. Turn off the heat under the onions and pour about ½ c of the bean cooking water into the skillet and mix well.
5. =20 When the beans are cooked, add the onions and all the other ingredients to the bean pot and cook another 30 minutes, or until the vegetables are tender.
6. Serve in large soup bowls with generous servings of fresh whole wheat or black bread.
7. =20 from _high_road_to_health_, by lindsey wagner and ariane spade.

Winter Squash Bowl

Ingredients

  • 1 medium butternut squash (about 1 1/2 lb.)
  • 5 small winter squash (about 1 lb. each; such as acorn, carnival, delicata, sweet dumpling, or sugar pumpkins), divided
  • 4 1/2 teaspoons olive oil, divided
  • 3 teaspoons pure maple syrup (optional), divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, room temperature
  • 1 teaspoon fresh thyme leaves

Step by step

  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Cut butternut squash in half crosswise. Set top half aside. Remove seeds and strings from bottom half; discard. Place bottom half of squash on 1 baking sheet. Remove caps from 3 of the small squash by cutting a circle 1″ around stems with a small serrated knife (as for pumpkin carving). Slice off and discard strings from bottom side of caps. Scoop seeds and strings from centers; discard. (If using delicata or other oblong squash, cut in half crosswise and scoop out seeds and strings.)
  2. Cut a thin slice off the bottom of each of the 3 hollowed-out small squash so squash sit evenly on a flat surface; place (with caps on) on baking sheet along with bottom of butternut squash. Drizzle insides with 1/4 tsp. olive oil and 1/4 tsp. maple syrup (if using). Season cavities with salt and pepper. Bake until a paring knife inserted into squash meets no resistance, about 1 hour.
  3. Meanwhile, remove stems from remaining 2 small squash and cut squash in half lengthwise. Remove seeds and strings from small squash and top half of butternut squash; discard. Peel and chop squash into 1/4″ pieces; place in a large bowl. Add remaining 4 1/4 tsp. oil and toss to coat. Season with salt and pepper. Spread in a single layer on remaining sheet and bake, stirring once, until squash is tender, about 30 minutes. Transfer to a large bowl and toss with remaining 2 3/4 tsp. maple syrup (if using), butter, and thyme. Divide among hollowed-out butternut and small squash and serve warm or at room temperature.

Winter Squash Bowl

Nutritional Information

8 servings, one serving contains: Calories (kcal) 220 %Calories from Fat 50 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 5 Sodium (mg) 250 Carbohydrates (g) 45 Dietary Fiber (g) 8 Total Sugars (g) 12 Protein (g) 4

Recipe by The Bon Appétit Test Kitchen
Photograph by Ashley Rodriguez

http://www.bonappetit.com/recipe/winter-squash-bowl

Butternut Squash with Browned Butter and Thyme

If you have only one oven in your kitchen, any Thanksgiving side dishes you prepare generally need to be made on the stovetop, as the turkey is taking central stage in the oven. Here is a simple butternut squash side that you can easily do on the stove. The trick to this dish is browning the butter before adding the squash, so that the squash absorbs some of the complex and wonderful browned butter flavors, before it too is browned.

Yield: Serves 3 to 4

Ingredients

  • 1 1/2 pounds butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces (about 4 cups)
  • 3 Tbsp butter
  • 1 Tbsp chopped fresh thyme (or 1 teaspoon of dried)
  • Salt and freshly ground black pepper

Step by Step

  1. Heat a large skillet on medium heat. Add the butter, whisking frequently. Continue to cook the butter. Once melted it will foam up a bit, then subside. Honey-colored browned milk solids will begin to form. The butter should have a wonderful nutty aroma. Remove from heat. Add the thyme, whisking continuously. If using fresh thyme, the mixture will foam up a bit.
  2. (Note that it doesn’t take much time to go from browned butter to burnt butter. You will want to remove the pan from the heat element and place it on a cool surface to help stop the cooking of the butter. If the butter burns, I recommend dumping it and starting over, something I’ve had to do on occasion when not paying close attention.)
  3. Add the cubed butternut squash pieces to the pan and return the pan to the burner, heating to medium high. Use a wooden or metal spoon to stir the squash pieces so they are all well coated with the butter thyme mixture. Sprinkle generously with salt and pepper. Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side (several minutes). Stir and spread the pieces out again and let cook without stirring so more sides get browned.
  4. Reduce the heat to low, cover the pan, and let cook until the squash is tender, 10 to 20 minutes, depending on how big you cut the pieces.

Add more salt and pepper to taste, sprinkle with a bit more chopped fresh thyme before serving.

http://www.simplyrecipes.com/recipes/butternut_squash_with_browned_butter_and_thyme/

Butternut Squash with Walnuts and Vanilla

Yield: Serves 4.

We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods.

Ingredients

  • 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and peel a butternut squash)
  • 3 bay leaves (if boiling the squash)
  • Salt
  • 1 heaping cup of walnuts (can substitute pecans or pine nuts)
  • 2-3 Tbsp butter
  • 2 teaspoons grated ginger
  • 1-2 teaspoons vanilla extract
  • Lemon juice
  • 1/2 teaspoon dried thyme
  • Black pepper to taste

Step by Step

If roasting Preheat oven to 400°F. Coat the cubed squash with a little vegetable oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.

If boiling Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.

  1. Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.
  2. Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.
  3. Add the grated ginger, vanilla extract, black pepper, a little salt and dried thyme and toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste. If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

http://www.simplyrecipes.com/recipes/butternut_squash_with_walnuts_and_vanilla/

Roasted Carrots

From Dothan,Alabama

Simple, quick and delicious.
Source: ThePioneerWoman.com/cooking (Entered by Amanda Mueller)
Serves: 6 – 8

Ingredients

  • 12 Carrots
  • 1 Handful Fresh Thyme
  • 1/4 Cup Olive oil
  • Pinch Salt, to taste
  • Pinch Pepper, to taste
  • Optional Green onions, chopped, garnish

Step by Step Instructions

  1. Preheat oven to 400 degrees
  2. Cut tops off carrots. Cut carrots in uniform size by splitting down the middle.
  3. Lay carrots out on baking sheet and drizzle with olive oil. Toss to coat
  4. Pinch Thyme leaves off sprigs…pinch near top of stem and pull backwards. Season carrots.
  5. Roast for 35 – 40 minutes
  6. Garnish with fresh, chopped green onions

Leeks and Carrots

From Farm Where Life is Good

Quick little diddy for some color and great taste variety on the side.
Source: Allrecipes.com (Entered by Lara Rasmussen Anderson)
Serves: 2-4

Ingredients

  • 2 leeks, finely chopped whites and 1/2 greens
  • 4 carrots, diced
  • 1/3 cup vegetable broth
  • 2 Tbsp margarine
  • 1 Tbsp maple syrup or sugar
  • 1/2 tsp thyme
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper

Step by Step Instructions

  1. Add all ingredients to large skillet; bring to boil. Reduce to simmer and cook until liquid evaporated. Sauté 1-2 additional minutes while stirring until veggies lightly browned.