Posts Tagged ‘thyme’

2 lbs stewing beef
1 tablespoon sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
2 teaspoons extra-virgin olive oil
3 garlic cloves, minced
2 onions, thinly sliced
2 celery ribs, finely chopped
2 cups beef broth
2 sweet potatoes, peeled and cut into chunks
1 orange

Please beef in bowl and coat with dried spices and salt.

Heat oil in Dutch oven; add garlic, onion, and celery. Cook over medium heat until softened.

Stir in beef and brown. Add half the stock, cover and let simmer for 2 hours, stirring occasionally. Cut potatoes into big chunks. Using a vegetable peeler, skin 3 thick strips of peel from orange. Cut remaining peel from orange and discard. Slice orange cross-wise into thick pieces, then cut into quarters.

When beef has simmered for 2 hours, stir in sweet potatoes, orange peel, and remaining broth. Bring to a boil and reduce heat. Cover and simmer, stirring occasionally, until meat and potatoes are tender, about 30 to 45 more minutes. Stir in orange pieces. Serves 6.


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Makes 2 loaves

In Kitchen Aid bowl add:
1 1/2 cups all purpose flour, unbleached with no addiditives
1 1/2 cups whole wheat flour
3 T Sugar
2 t Salt
4 ½ t Yeast (to make it rise faster 5 1/2 t Yeast)

In separate bowl add:
3 C All Purpose Flour (put this flour into another bowl, not the kitchen aid bowl above) 

In a small pot add:
½ C Milk (substitute water)
3 T Oil (I use Canola Oil)
1 ½ C Water

1. Combine milk, oil, water in saucepan. Heat over low heat until desired temperature for yeast.
2. Combine muesli, cracked wheat, gluten, whole wheat flour, multigrain flour, sugar, salt, and yeast into KA bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continue on Speed 2, and add remaining all purpose flour. ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
3. Take KA bowl off mixer. Cover bowl with plate. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down and divide in half. Shape each half into 12 rolls or 1 loaf of bread and place on a greased cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 400F for 15 minutes for Rolls, 19 minutes for Bread. Remove from pans immediately and cool on wire racks.

24 rolls
2 bread loaves

Liquid Temperature for Yeasts:
Bakipan, Fast Rising, Instant Yeast – Warm to 77F, or from 72 – 80F

Multigrain variation:
1/2 cup muesli
1/4 cup cracked wheat, toasted
2 tablespoons gluten
1 cup whole wheat flour
2 cups multigrain flour

Substitute the above multigrain variation ingredients for the 1 1/2 cup each of all purpose flour and whole wheat flour in the above recipe.

Herb variation 1 – our family favourite:
2 teaspoons celery seeds, ground
2 teaspoons caraway seeds, ground
2 teaspoons dill, ground

Herb variation 2:
1/2 teaspoon ginger
2 teaspoons thyme
2 teaspoons savory
2 teaspoons rosemary

Add herbs to dry ingredients in kitchen aid bowl.

Websites that can help identify solutions for making bread:
Troubleshooting or, What the H*** Happened?

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1 5-pound roasting chicken
2 tablespoons olive oil
2 teaspoons salt
1 teaspoons pepper
4 medium onions, peeled and sliced 1/2 inch thick
2 lemons
3 large garlic cloves, peeled
4 sprigs thyme, fresh

3 tablespoons tapioca flour or arrowroot powder (approximately)

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 350F.
2. Place the palm of your hand on top of each lemon and, pressing down, roll it back and forth several times. This softens the lemon and allows the juices to flow more freely. Pierce the surface of the lemon with a fork.
3. Using the side of a large knife, gently press on garlic cloves to open slightly and remove skin. Insert garlic cloves, thyme sprigs, and lemons into cavity.
4. In the centre of the roasting pan, place the onion slices in two rows, touching.
5. Cut about 18 inches of kitchen twine.
6. Remove the giblets from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towells. Tuck the wing tips under the body. Rub salt and papper in the cavity of the chicken and set aside. Bring chicken legs forward, cross them, and tie together with twine.
7. Spread oil over bottom surface of chicken, and rub with salt and pepper mixture. Place chicken in pan, on onion slices and spread oil over top surface of chicken and rub with salt and pepper mixture.
8. Place in oven and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 20 minutes per pound and an extra 20 minutes extra to finish cooking.
9. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180F and the thigh 190F.
10. Remove chicken from oven, and transfer to a large plate. Let chicken stand 10 to 15 minutes so the juices settle.
11. Mix 1/2 cup water and tapioca flour into measuring cup.
12. Place the roasting pan on the stove over medium-high heat to cook, about 1 minute. Warm pan and loosen all brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.
13. Add tapioca/water mixture and stir with wooden spoon. Reduce the liquid by half, about 4 minutes. If not thickened add more water and tapioca flour.
14. Untie the legs, and carve the meat. Place the bones in a pot, lightly covered with water to make delicious broth for soup.
15. Serve gravy on the side.

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cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk

In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.

In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.

Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg

3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed

Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed

Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg

2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed

3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder

2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed

Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed

5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry

2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced

2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed

3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed

Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon

16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg

Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg

3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg

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1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 1/2 lbs potatoes, scrubbed
1 tablespoon olive oil

Preheat oven to 400F. Heat a large ovenproof dish in the oven for 15 minutes.

Toss scrubbed poatoes in a mediumm bowl with salt, pepper, thyme, rosemary and olive oil in medium bowl. Arrange spicy potatoes in a single layer on warmed pan in preheated oven.

Roast for 25 to 30 minutes until potatoes are golden on the outside and tender when pierced with a sharp knife. Remove from oven and serve hot with additional seasoned salt on the side.

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