October 5, 2010 at 2:05 pm (chicken broth, cream of chicken soup, dried thyme, garlic, lemon juice, lemons, Main Dish, oven, rosemary, stovetop, thyme leaves, white wine, whole chicken)
Prep time: 15 minutes
Roast time: 1 hour 35 minutes
Cook time: 10 minutes
Makes: 6 servings.
1 lemon
1 can cream of chicken soup
1 T chopped fresh rosemary leaves or 1 t dried rosemary leaves, crushed
1 T chopped fresh thyme leaves or 1 t dried thyme leaves, crushed
3 cloves garlic, minced
1 roasting chicken (5 – 7 lb)
1/4 C dry white wine or chicken broth
1/4 C water
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1. Heat the oven to 375 degrees. Grate 1 1/2 t zest and squeeze 1 T juice from the lemon.
2. Stir the lemon zest, lemon juice, soup, rosemary, thyme and garlic in a medium bowl. Reserve 1 C soup mixture for the gravy. Place the chicken into a shallow roasting pan.
3. Roast the chicken for 20 minutes. Brush the chicken with 1/4 C soup mixture.
4. Roast for 1 hour and 15 minutes or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
5. Spoon off any fat from the pan juices. Stir the wine in the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the chicken.
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August 24, 2010 at 5:07 pm (black pepper, cherry tomatoes, chicken broth, extra virgin olive oil, fresh mint, garlic, granulated sugar, kosher salt, lemon juice, linguine, Main Dish, pecorino, Quick Dishes, shallots, sliced almonds, stovetop, Summer, thyme leaves, zucchini)
Serve with Olive Tapenade Breadsticks.
Serves 4.
2 C cherry tomatoes, halved
2 T minced shallots
1 t minced fresh thyme
2 t fresh lemon juice
3/4 t kosher salt
1/2 t freshly ground black pepper
1/4 t sugar
5 t extra-virgin olive oil, divided
1 (9 oz) package refrigerated linguine
1 1/2 t minced garlic
3 C chopped zucchini (about 1 lb)
3/4 C chicken broth
3 T chopped fresh mint, divided
1/3 C (1 1/2 oz) grated fresh pecorino Romano cheese
3 T sliced almonds, toasted
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1. Combine first 7 ingredients in a medium bowl. Add 2 t oil, tossing to coat.
2. Cook pasta according to package directions, omitting salt and fat. Drain well.
3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 T oil to pan, swirling to coat. Add garlic to pan; saute 30 seconds. Add zucchini; saute 3 minutes or until crisp-tender. Add broth; bring to a simmer. Stir to pasta and 1 1/2 T mint; toss well. Remove from heat; stir in tomato mixture. Place 1 1/2 C pasta mixture in each of 4 bowls; top evenly with remaining 1 1/2 T mint. Sprinkle each serving with 4 t cheese and 2 t almonds.
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July 28, 2010 at 3:43 pm (asparagus, butter, chicken cutlets, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, red new potatoes, Spring, Summer, thyme leaves)
Prep: 45 minutes
Total: 45 minutes
Serves 4
1 1/2 pounds baby red new potatoes, halved or quartered if large
2 tablespoons olive oil, plus more for grates
6 garlic cloves, minced
1/4 cup white-wine vinegar
3 tablespoons fresh thyme leaves, chopped, plus sprigs for garnish, if desired
Coarse salt and ground pepper
3 pounds chicken cutlets (about 12)
1 tablespoon butter
Grilled asparagus, cut on the diagonal into 1 1/2-inch pieces (3 cups)
2 tablespoons Vinaigrette
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1. Heat grill to medium. Fold a 4-foot-long sheet of aluminum foil in half to a double-layer sheet. Place the potatoes on the double layer. Form a packet, folding foil over potatoes and crimping edges to seal. Place on grill and cook, turning over once, until potatoes are tender, about 25 minutes. Remove from heat. Leave potatoes in the packet to keep warm. Raise grill to high; lightly oil grates.
2. Meanwhile, make marinade: In a large baking dish, whisk together oil, garlic, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Add chicken; turn several times to coat. Let marinate at room temperature 10 minutes and up to 30 minutes.
3. Lift chicken from marinade and grill until browned and cooked through, 2 to 3 minutes per side. Remove from grill. Cover half of chicken with foil to keep warm. Reserve other half for Grilled Chicken Cobb Salad.
4. Remove warm potatoes from foil; transfer to a medium bowl, toss with butter, and season with salt and pepper. In a medium bowl, toss asparagus with Vinaigrette. Serve the grilled chicken with potatoes and asparagus. Garnish with thyme sprigs, if desired.
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June 11, 2010 at 7:42 pm (7 ingredients or less, bay leaf, dried thyme, flour, French, garlic, new potatoes, onion, potatoes, salt pork, stovetop, thyme leaves)
This dish is usually made with lardons (short strips of salt pork) but it can also be made with leftover ham or sausage. Salt pork (also called cured salt pork, sweet pickle, or corned belly, depending on what part of the country you’re in) comes from the same piece of belly as bacon. The difference is that though it’s salted like bacon, it is not smoked. Many recipes direct you to blanch salt pork to make it less salty. In this recipe, you need only wash it well under cold water.
Potato Ragoût reheats well and is excellent served with a tough, slightly bitter green, such as curly endive or escarole, seasoned with a strong vinegary or garlicky dressing.
Prep time: 20 to 25 minutes
Cook time: 1 hour
Serves 6.
1 10-oz slab salt pork
3 large onions, peeled and quartered (1 lb)
2 T flour
4 cloves garlic, peeled, crushed and coarsely chopped (2 t)
3 bay leaves
1 branch fresh thyme OR 1/2 t dried thyme leaves
2 1/2 C water
2 1/2 lb tiny potatoes, peeled OR the same amount of large potatoes, peeled and cut into chunks
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1. Rinse the slab of salt pork under running water, then cut it into 1/2″ strips. Pile the strips together and cut into the 1/4- to 1/2″ strips called lardons. Don’t remove the rind as it gives the sauce a slightly gelatinous texture and is quite good to eat.
2. Fry the strips of salt pork in a large pot for 10 to 12 minutes on medium to high heat, stirring occasionally, until they are nicely browned, crisp and rendered of most of their fat. Add the quartered onions and cook approximately 5 more minutes, until the onions are lightly browned.
3. Add the flour and cook for a minute, stirring to brown the flour lightly. This gives the stew a nutty taste. Add the garlic, bay leaves, thyme and water. Stir and bring to a boil
4. Add the potatoes, return to a boil, then lower the heat, cover and simmer gently for 45 minutes to 1 hour until the potatoes are well cooked. They should be soft and mealy. Serve boiling hot with the lardons and the sauce.
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February 26, 2010 at 11:17 am (all-purpose flour, boneless skinless chicken breast, chicken broth, dried thyme, egg noodles, Main Dish, olive oil, onion, paprika, Quick Dishes, scallions, stovetop, thyme leaves, vegetable oil, yogurt)
Prep Time: 30 min
Total Time: 30 min
Makes: 2 servings
2 cups uncooked noodles (4 oz)
1 teaspoon olive or vegetable oil
1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup plain fat-free yogurt
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1 teaspoon paprika
1/2 medium onion, cut into thin wedges
Chopped green onion, if desired
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1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.
High Altitude (3500-6500 ft): No change.
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February 12, 2010 at 1:44 pm (7 ingredients or less, coarse kosher salt, garlic, grill, Main Dish, olive oil, pepper, refrigerator, rib eye steak, thyme leaves)
Prep: 10 minutes
Total: 1 hour 30 minutes
Serves 4
2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper
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1. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
2. Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.
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July 7, 2009 at 10:15 pm (coarse kosher salt, cooked turkey, farmer cheese, fresh tomatoes, greek-style yogurt, lemon juice, no-cook, parsley, pepper, Quick Dishes, Sandwiches, sprouts, Summer, thyme leaves)
Makes 2
1/3 cup farmer cheese
3 tablespoons nonfat plain yogurt, preferably Greek
1 1/2 teaspoons fresh lemon juice
1 teaspoon coarsely chopped fresh flat-leaf parsley
3/4 teaspoon coarsely chopped fresh thyme
1/8 teaspoon coarse salt
Freshly ground pepper
4 slices (1/2 inch thick) whole-grain bread
1/2 cup sprouts, such as clover and garbanzo
5 ounces sliced roast turkey
1/2 medium tomato, thickly sliced
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1. Stir cheese and yogurt in a small bowl until smooth. in lemon juice and herbs. Season with salt and pepper; stir. Cheese spread can be refrigerated in an airtight container up to 1 week.
2. Spread one side of each bread slice with cheese spread, dividing evenly. Divide sprouts, turkey, and tomato among 2 slices. Season with pepper. Top with remaining slices. Cut in half; serve.
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July 7, 2009 at 9:52 pm (baby arugula, balsamic vinegar, Belgian endive, coarse kosher salt, extra virgin olive oil, frisee, goat cheese, no-cook, pepper, red leaf lettuce, Salad, Spring, strawberries, Summer, thyme leaves, walnuts)
Prep: 35 minutes
Total: 35 Minutes
Serves 4
4 teaspoons balsamic vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh thyme leaves
Coarse salt and ground pepper
3 cups baby arugula (about 2 ounces), washed and dried
3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
3 cups (about 1 small head) frisee , trimmed, washed, dried, and torn into bite-size pieces
1 pint strawberries, washed, dried, hulled, and quartered
1/2 cup walnuts, toasted and coarsely chopped (optional)
2 Belgian endives, leaves separated, washed and dried
6 ounces goat cheese, crumbled (optional)
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1. In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.
2. On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.
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June 5, 2009 at 1:30 pm (apple cider, apple juice, Autumn, baby spinach, black pepper, blue cheese, boneless skinless chicken breast, canola oil, dried thyme, Main Dish, onion, pears, Quick Dishes, salt, stovetop, thyme leaves, whole-wheat pastry flour, Winter)
PREP: 20 min
COOK: 30 min
Serves 4.
1½ Tbsp whole wheat pastry flour
½ tsp salt
¼ tsp freshly ground black pepper
2 large boneless, skinless chicken breast halves (6–8 oz each), cut in half, or 4 chicken cutlets (3–4 oz each)
2 Tbsp canola oil
1 large onion, cut into wedges
2 medium pears, halved, cored, and sliced
6 oz baby spinach
½ c apple cider or apple juice
1½ tsp fresh thyme leaves, or ½ tsp dried
½ c crumbled reduced-fat blue cheese
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1. Combine the flour, salt, and pepper in a shallow bowl. Dredge the chicken in the mixture and set aside.
2. Heat 1 Tbsp of the oil in a large nonstick skillet over medium heat. Add the onion and cook for 5 minutes, or until lightly browned. Add the pears and cook for 3 minutes, or until lightly browned. Add the spinach and cook for 1 minute, or until wilted. Place mixture on a serving plate.
3. Heat the remaining 1 Tbsp oil in the same skillet. Cook the chicken for 6 to 8 minutes, turning once, or until browned. Add the cider and thyme and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the sauce is reduced by half.
4. Place the chicken on the spinach mixture, drizzle with the cider mixture, and sprinkle with the cheese.
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May 22, 2009 at 1:37 pm (Autumn, balsamic vinegar, black pepper, capers, grill, halibut fillets, kosher salt, Main Dish, olive oil, orange bell peppers, Quick Dishes, red bell peppers, Summer, thyme leaves, vegetable cooking spray, yellow bell pepper)
Relish:
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 orange bell pepper, quartered
Cooking spray
2 T chopped fresh parsley
2 T chopped capers
1 T olive oil
1 T balsamic vinegar
1/4 t kosher salt
1/4 t black pepper
1 garlic clove, minced
Fish:
1 T olive oil
8 (6 oz) skinless halibut fillets
2 t chopped fresh thyme
3/4 t kosher salt
1/2 t freshly ground black pepper
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1. Prepare grill to medium-high heat.
2. To prepare relish, coat bell pepper pieces with cooking spray. Place pepper pieces on a grill rack; grill 3 minutes on each side or until lightly charred. Remove from grill; cool slightly. Coarsely chop bell pepper pieces. Combine chopped bell peppers, parsley and next 6 ingredients (through garlic); set aside.
3. To prepare fish, brush 1 T oil evenly over fish. Sprinkle fish evenly with thyme, 3/4 t salt and 1/2 t pepper. Place fish on grill rack; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Serve with relish. Yield: 8 servings.
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