Tag Archives: Thyme

Harvest Vegetable Quinoa Soup

19 Mar

Harvest quinoa soup-001Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

  • 2 T extra virgin olive oil
  • 2 ribs celery, diced (about 1/2 cup)
  • 1/2 cup diced baby carrots
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 4 cups torn kale
  • 2 garlic cloves
  • 8 cups vegetable broth
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 large sweet potato, peeled and chopped into 1/2″ cubes
  • 1 large russet potato, peeled and chopped into 1/2″ cubes
  • 2/3 cup quinoa
  • 2 cooked chicken breasts, cubed (optional)
  • 1/4 cup grated parmesan, plus extra for topping

Preparation

  1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
  2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
  3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

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Creamy Spinach Mushroom Orzo

10 Dec
creamy spinach mushroom orzo 4
I buy huge tubs of spinach at Sam’s and can never get through it fresh before it starts to get oh so slimy.  I’m always looking for ways, other than a basic sautee, to serve it, and found a winner here.  But don’t take my word for it.    IMG_8693-001
IMG_8695-001
Ingredients
  • 12 ounces orzo
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup onion, chopped
  • 1 tablespoon fresh thyme
  • 4 cups fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • freshly grated parmesan cheese
Cook orzo according to package directions.  In a large skillet over med-high heat, cook garlic, onion & thyme in oil for about a minute.
Add mushrooms, cook about 8 minutes, stirring often, until the mushrooms begin to brown& their juices begin to run.
creamy spinach mushroom orzo
Sprinkle with flour& stir about one minute, then slowly begin to add the milk, and bring to a boil, stirring constantly for about 3 minutes, or until the sauce thickens.  Stir in the spinach, basil, salt& pepper& cook until the spinach begins to wilt.
creamy spinach mushroom orzo 2
Serve sauce over pasta & grate fresh parmesan cheese over individual servings.
creamy spinach mushroom orzo 3
Recipe inspired by Moody on food.com
Photos by me, My Little Food Spot

Cajun Shrimp and Rice

9 Nov

Ingredients

  • 1/2 cup dry rice
  • 2  tablespoons olive oil, divided
  • 2  pounds peeled and deveined large shrimp
  • 1  tablespoon Cajun seasoning, salt-free
  • 3 cloves minced garlic
  • 1  bell pepper, chopped
  • 1/2 onion, chopped
  • 1/4  cup chopped green onions
  • 1/4  teaspoon dried thyme
  • 1/2  cup canned Italian-style stewed tomatoes, undrained
  • 1/2  teaspoon salt
  • 1/8  teaspoon black pepper

Cook rice according to package directions, omitting salt and fat.

While the rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle the shrimp with Cajun seasoning; toss to coat. Add shrimp to pan; sauté 4 minutes or until done. Remove from pan; keep warm.

Heat 1 tablespoon oil in pan over medium-high heat. Add garlic; sauté 30 seconds. Add the pepper, onion, green onions, and thyme; sauté 3 minutes or until tender. Stir in cooked rice, shrimp, tomatoes, salt, and pepper, and cook 1 minute or until thoroughly heated.

Recipe by Southern Living

Photo by me, My Little Food Spot

Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Bread Stuffing

27 Nov

Ingredients

  • 1  (16-ounce) loaf French bread, cut into 1-inch cubes
  • 3  tablespoons  reduced-calorie stick margarine
  • 1 1/2  cups  chopped celery
  • 3/4  cup  chopped onion
  • 1/4  cup  water
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  rubbed sage
  • 1/2  teaspoon  dried thyme
  • 1/4  teaspoon  pepper
  • 1  (10 1/2-ounce) can low-salt chicken broth
  • Vegetable cooking spray

Preparation

Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.

Grilled Jerk Chicken

23 Nov

For Jerk Marinade:

  • 3 scallions, chopped
  • 4 large garlic cloves, chopped
  • 1 small onion, chopped
  • 4-5 Scotch Bonnet or Habanera chilies, stemmed and seeded (I personally would use fewer)
  • 1/4 cup fresh squeezed lime juice
  • 2 T soy sauce
  • 3 T olive oil
  • 1 1/2 T salt
  • 1 T packed brown sugar
  • 1 T fresh thyme leaves or 1 tsp dried thyme leaves
  • 2 tsp ground allspice
  • 2 tsp freshly ground black pepper
  • 3/4 tsp freshly grated nutmeg, packed
  • 1/2 tsp ground cinnamon

For the chicken:

  • 6 lb. chicken thighs and drumsticks, skin on

Make the marinade:  Blend all marinade ingredients until smooth.

Marinate and grill chicken: Divide the chicken pieces and the marinade between 2 large sealable plastic bags.  Seal the bags, pressing out excess air, then turn the bags over several times to distribure the marinade.  Put the bags of chicken in a shallow pan and marinate in the refrigerator, turning twice, for one day.

Let the chicken stand at room temperature for one hour before cooking.

Preheat gas grill on high.  Grill chicken on high for 15-20 minutes, until it’s well-browned on all sides.  Adjust heat to low and cook the chicken, covered with the lid, until cooked through, about 25 minutes more.

Three-pepper Pork Cutlets

11 Jul

Ingredients:

  • 1 lb pork tenderloin
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp dried rosemary, crushed
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground red cayenne pepper
  • 1 tsp olive oil
  • 2 clove garlic, crushed
  •   Vegetable cooking spray

 

1. Cut pork crosswise into 12 slices.  Place each pork slice between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using the heel of your hand or a meat mallet.

2. Combine paprika and next 9 ingredients; rub over both sides of pork slices.  Broil or grill.

Recipe from Southern Living