1. fscottfitzgerald:

    Cauliflower & Sausage Casserole 

    1 medium head cauliflower, about 2 pounds 
    1 teaspoon fine table salt
    1 tablespoon olive oil
    1/2 pound uncooked herbed chicken sausage OR spicy Italian sausage, removed from casings
    1 medium onion, about 1/2 pound, diced
    4 cloves of garlic, minced 
    2 stems fresh thyme, leaves only
    One 28-ounce can whole peeled tomatoes, drained and liquid reserved
    2/3 cup bread crumbs
    1/4 cup grated Parmesan cheese
    Kosher salt and freshly ground pepper to taste

    Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.

    Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.

    Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.

    Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.

    Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.

    Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.

    Place in the middle of the oven and bake for 25 minutes or until breadcrumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.

    ***I made this for dinner today, it was beyond amazing. Very low-fat/low-cal, very flavorful; I was pleasantly surprised.***

     
  2. Leek, lentil, and butternut squash soup

    spatheandspadix:

    This is a tasty, savory autumn soup. The smokiness of the paprika contrasts with the sweetness of the squash and earthiness of the lentils beautifully. I made it to pair with a chipotle cheddar potatoes au gratin.

    Ingredients:

    1 small butternut squash or equivalent, cut into half-inch chunks

    1 leek, chopped

    1/2 cup green lentils

    4 large garlic cloves, minced

    2 bay leaves

    1 tsp thyme

    1 and 1/2 tsp smoked paprika

    Salt and black pepper to taste

    1. Heat a bit of olive oil in a pot. Add garlic, bay leaf, and thyme, sautee.

    2. Add squash and leek. Cover pot and allow vegetables to cook down. It can be helpful to add a small amount of water to keep them from scorching to the bottom of the pan.

    3. While the vegetables are cooking down, mix in smoked paprika.

    4. Add lentils once the squash has softened. Allow the squash to cook until it can be crushed against the side or bottom of the pot. The goal is for the soup to be thick and fairly smooth while retaining the textures of the ingredients.

    5. Add 1-2 cups of water or stock until the desired consistency is reached. Mix the soup with a broad spoon until the squash falls apart, forming a thick soup base.It helps to crush it against the pot.

    6. Add salt and pepper to taste. Serve.

     
  3. Sick Day Chicken Soup

    vermilionink:

    It finally happened; I finally succumbed to this crappy cold that’s come to NYC with the autumn weather. Hauling myself into work turns out to have been a foolish plan, but at least on the way back I was able to stop off for vital chicken soup ingredients.

    Sick Day Chicken Soup

    2 packets chicken thighs (bone-in)
    1 quart low-sodium chicken stock
    1 box stelline or your favorite soup pasta, whimsical for preference
    4 small leeks or 2 large leeks

    2 large carrots
    8 cloves garlic, as we are sick and not messing around here
    a thumb of fresh ginger
    fresh tarragon
    fresh thyme
    2 bay leaves
    paprika
    cumin
    olive oil
    salt & pepper

    Heat a good dollop of olive oil in your soup pot. Smash garlic, chop leeks, chop carrots into not-too-fat rounds, and sweat in oil over medium heat. Add chicken, season with salt and pepper and a good sprinkling each of cumin and paprika, and allow to sizzle, coated in your veg, for a couple of minutes. Add stock, plus 4 more cups of water. Make thyme, tarragon and bay into a bouquet garni and float in pot. Let simmer for a good couple of hours, while you blow your nose and indulge in sick day TV. If it boils down too much, add additional water or broth, adjusting seasoning accordingly. About 10 minutes before you’re ready to eat, add pasta. (You can do it the proper way and cook the pasta separately, in which case you would just add it immediately before eating, or you can just toss the dry pasta in and let it absorb all that broth as it cooks.)

    And feel better!

     
  4. image: Download

    feedwithlove:

Jerk Spiced Seitan and Veggies
Sauce:
6 scallions, chopped
1 jalapeno, minced
1 garlic clove, minced
1 tsp fresh ginger, minced
3 Tbsp soy sauce
1 Tbsp balsamic vinegar
juice from 1 lime
1 Tbsp brown sugar
1/2 tsp thyme
1 tsp ground allspice
1/2 tsp salt
1/4 tsp pepper
1/2  tsp cumin
1/4 tsp nutmeg
Seitan and Veggies
1 Tbsp olive oil
1 8 oz. pkg. Trader Joe’s Chicken-Less (you can use any kind of pre made seitan or make your own, but cook it for longer if you do)
1 red onion, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
1 cup grape tomatoes, halved
Serves 4
To make the sauce, put all of the ingredients for the sauce in a blender and blend until smooth.
Meanwhile, heat the oil in a large skillet over medium heat. Cook the seitan and the veggies (except for the tomatoes) for 15 minutes. Stir occasionally. Pour the jerk sauce into the skillet, and coat evenly. Add in the tomatoes and cook another 5 minutes. Serve hot.

    feedwithlove:

    Jerk Spiced Seitan and Veggies

    Sauce:

    6 scallions, chopped

    1 jalapeno, minced

    1 garlic clove, minced

    1 tsp fresh ginger, minced

    3 Tbsp soy sauce

    1 Tbsp balsamic vinegar

    juice from 1 lime

    1 Tbsp brown sugar

    1/2 tsp thyme

    1 tsp ground allspice

    1/2 tsp salt

    1/4 tsp pepper

    1/2  tsp cumin

    1/4 tsp nutmeg

    Seitan and Veggies

    1 Tbsp olive oil

    1 8 oz. pkg. Trader Joe’s Chicken-Less (you can use any kind of pre made seitan or make your own, but cook it for longer if you do)

    1 red onion, chopped

    1 yellow bell pepper, chopped

    1 zucchini, chopped

    1 cup grape tomatoes, halved

    Serves 4

    To make the sauce, put all of the ingredients for the sauce in a blender and blend until smooth.

    Meanwhile, heat the oil in a large skillet over medium heat. Cook the seitan and the veggies (except for the tomatoes) for 15 minutes. Stir occasionally. Pour the jerk sauce into the skillet, and coat evenly. Add in the tomatoes and cook another 5 minutes. Serve hot.

     
  5. Fettuccine with Creamy Mushroom Sauce

    rattlerwellness:

                       

    Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobstermushrooms, will make the sauce extra-special.

    Per serving: 341 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 54 g carbohydrate; 15 g protein; 9 g fiber; 489 mg sodium; 556 mg potassium; 0 g added sugars

    Carbohydrate Servings: 3

    Exchanges: 3 starch, 1 vegetable, 1 fat

    Nutrition Bonus: Zinc (18% daily value), Magnesium (17% dv), Potassium (16% dv), Iron (15% dv).

    Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

    Ingredients
    12 
    ounces of 
    whole-wheat fettuccine
    tablespoon of 
    extra-virgin olive oil
    1/2 
    cup of 
    chopped shallot
    tablespoons of 
    chopped garlic
    1 1/2 
    teaspoon of 
    chopped fresh thyme
    3/4 
    teaspoons of 
    salt
    1/2 
    teaspoon of 
    freshly ground pepper
    1 1/2 
    pound of 
    mixed mushrooms
    tablespoons of 
    brandy
    tablespoons of 
    all-purpose flour
    cup of 
    vegetable broth
    1/3 
    cup of 
    light cream
    1/2 
    cup of 
    grated Parmesan cheese
    Preparation Instructions

    Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.

    Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.

    Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.

    Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.

     
  6. Disney Recipe: Remy’s Ratatouille

    recipesinmovies:

    Remy’s Ratatouille

    For the Piperade (bottom layer):

    1/2 red bell pepper, seeds and ribs removed
    1/2 yellow bell pepper, seeds and ribs removed
    1/2 orange bell pepper, seeds and ribs removed
    2 tablespoons extra-virgin olive oil
    1 teaspoon minced garlic
    1/2 cup finely diced yellow onion
    3 tomatoes (about 12 ounces total weight), peeled, seeded and finely diced, juices reserved 1 sprig fresh thyme
    1 sprig flat-leaf parsley
    1/2 bay leaf
    Kosher salt

    For the Vegetables:

    1 medium zucchini (4 to 5 ounces) sliced in 1/16-inch-thick rounds
    1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch-thick rounds
    1 yellow (summer) squash (4 to 5 ounces) sliced into 1/16-inch-thick rounds
    4 Roma tomatoes, sliced into 1/16-inch-thick rounds
    1/2 teaspoon minced garlic
    2 teaspoons extra-virgin olive oil
    1/8 teaspoon fresh thyme leaves
    Kosher salt and freshly ground black pepper

    For the Vinaigrette:

    1 tablespoon extra-virgin olive oil
    1 teaspoon balsamic vinegar
    Assorted fresh herbs (such as thyme and chervil)
    Kosher salt and freshly ground black pepper

    To make the piperade, preheat oven to 450 degrees. Line a baking sheet with foil. Place pepper halves on the baking sheet, cut side down. Roast until the skins loosen, about 15 minutes. Remove the peppers from the oven and let rest until cool enough to handle. Reduce the oven temperature to 275 degrees.

    Peel the peppers and discard the skins. Finely chop the peppers; set aside.

    In medium skillet over low heat, combine oil, garlic and onion and saute until very soft but not browned, about 8 minutes.

    Add the tomatoes, their juices, thyme, parsley and bay leaf. Bring to a simmer over low heat and cook until very soft and little liquid remains, about 10 minutes. Do not brown.

    Add the peppers and simmer to soften them. Discard the herbs, then season to taste with salt. Reserve a tablespoon of the mixture, then spread the remainder over the bottom of an 8-inch oven-proof skillet.

    To prepare the vegetables, you will arrange the sliced zucchini, eggplant, squash and tomatoes over the piperade in the skillet.

    Begin by arranging 8 alternating slices of vegetables down the center, overlapping them so that 1/4 inch of each slice is exposed. This will be the center of the spiral. Around the center strip, overlap the vegetables in a close spiral that lets slices mound slightly toward center. All vegetables may not be needed. Set aside.

    In a small bowl, mix the garlic, oil and thyme, then season with salt and pepper to taste. Sprinkle this over vegetables.

    Cover the skillet with foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for another 30 minutes. (Lightly cover with foil if it starts to brown.)

    If there is excess liquid in pan, place it over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm.)

    To make the vinaigrette, in a small bowl whisk together the reserved piperade, oil, vinegar, herbs, and salt and pepper to taste.

    To serve, heat the broiler and place skillet under it until lightly browned. Slice in quarters and lift very carefully onto plate with an offset spatula. Turn spatula 90 degrees as you set the food down, gently fanning the food into fan shape. Drizzle the vinaigrette around plate. Serves 4.

     
  7. fyeahsweetpotato:

Sweet Potato and Mushroom Polenta with Native Thyme
     
  8.  
  9. image: Download

    foodopia:

lemon thyme cupcakes with honey cream: recipe here

    foodopia:

    lemon thyme cupcakes with honey cream: recipe here

     
  10. Rosemary Thyme Oven Roasted Tiger Shrimp

    mysecretrecipebook:

    This was so good! It might be just because I love seafood, but it was easy to make and it was plain delicious.The herbs really did add some natural flavor to it!

    INGREDIENTS:

    1 lb shrimp

    salt and pepper

    3 sprigs rosemary

    2 sprigs thyme

    6 tbsp olive oil

    2 tbsp rum (or any other liquor)

    DIRECTIONS

    1. Heat up the oven to 350’C

    2. Add the oil, rosemary and thyme in a baking pan

    3. Salt and pepper the mixture

    4. Roast until the herbs have dried

    5. Add in the shrimp into the pan

    6. Turn the sides two to three times until cooked

    Before you do cook the shrimp, I do suggest you marinade it with a little bit of corn starch and chicken broth powder. It really changes the texture of the shrimp and I assure you that you’ll enjoy it much more! And do wash the shrimp and pat it dry also before marinating!

    F.rona A.kil