Living and Eating Well!

 

Posts Tagged ‘Thyme’

Spicy Tuesday – Luscious Beet Hummus – Za’atar

How about a beautiful RED hummus to celebrate Valentine’s Day and Heart Health month?

Hummus is a go-to in many new millennium kitchens. We love it too – but prefer to make it ourselves. Its fast, easy and we get to control the ingredients! This recipe shakes up the tried and true just a little bit. No beans, instead we’re using olive oil for creaminess and topping our beet mixture with yogurt and Za’atar, a spice blend that may be new to you!

We’re highlighting the thyme in the tangy Za’atar seasoning blend this week. Not only is thyme an essential ingredient in our healthy kitchen but it is a nutrition powerhouse because it is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. And its volatile oils have scientifically been found to have antiseptic and anti-fungal characteristics.

Luscious Beet Hummus

2 LBs Beets

3 Garlic Cloves, grated or minced

1 Tsp Red Pepper Flakes

1 Tsp Honey

3 TB Extra Virgin Olive Oil

Sea Salt and Black Pepper

1 Cup Nonfat Greek Yogurt

1 TB ***Za’atar

4 Green Onions, Chopped

1/4 Cup Chopped Pistachios

1/4 Cup Crumbled Goat Cheese

Step One Preheat the oven to 400F. Wash the beets well, and remove the roots and greens. Wrap them in aluminum foil and cook them for about an hour, or until soft. Remove and cool, then remove the skin and coarsely chop.

Step Two Put the beets, garlic, red pepper, honey and olive oil in a food processor, and puree until smooth. Taste for seasoning and add salt and pepper. Spread the dip out on a large platter.

Step Three In a small bowl, wish together the yogurt with the zataar. Swirl the yogurt mixture over the top of the beet mixture. Garnish with the onions, pistachios, goat cheese and tomato.

**Za’atar is a Middle Eastern seasoning blend that is made with thyme, Sumac, sea salt, and sesame seeds. To make your own, just combine 2 TB of Thyme, 1 Tsp of Sumac, 1/2 Tsp of Sea Salt and 1 TB of Sesame Seeds. No Sumac? Just substitute a 1/2 Tsp lemon zest.

Sumac is a beautiful red spice that is used in Middle Eastern foods. Tangy with a lemony flavor, it’s a great addition to many recipes, especially beans and other foods that need a zip of flavor and color.

We served our Beet Humus up with carrot and celery sticks – but you can make your own Pita Chips to dip into this yummy hummus. Cut a package of Whole Grain Pita Pockets into triangles. Spray or drizzle with olive oil and sprinkle with seasoning, salt and pepper. Our seasoning was sumac on some of the chips, and za’atar on others. Slide into a 400F oven until crispy and browned. Better than any Pita Chips you can buy!

Spicy Tuesday – Warm Scallop Salad – Thyme

scallop-salad-lined-up

It’s the Holiday season! But that doesn’t mean that salads are out of the picture. A great way to bridge the gap between rich heavy fare that is so prevalent this time of year is to prepare a salad like the one we are sharing below. Shake up a weeknight or even a holiday party! This salad is full of luscious soft baby greens, with bright colored veggies that are topped with warm scallops and just a sprinkle of prosciutto. Plus, all that goodness is flavored with the lemony taste of thyme!

Not only is thyme a delicious ingredient in this salad, it’s a nutritious smart choice, too. Thyme has terpenoids which are recognized for their cancer preventive properties. Rosmarinic and ursolic acids are major terpenoids in thyme that possess anti-cancer properties. Thyme contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant.

Warm Scallop Salad

¼ Cup Extra Virgin Olive Oil + 1 Tsp, divided

2 TB Rice Wine Vinegar

1 Tsp Dijon Mustard

1 TB Thyme Leaves + more for garnish

½ Tsp Honey

½ Tsp each Sea Salt and Freshly Ground Black Pepper

12 Cups Baby Lettuces

8 oz. Package Frozen Baby Peas – defrosted

2 Carrots, Julienned or Shredded

¼ Small Red Onion, very thinly sliced

4 Thin Slices Prosciutto, chopped

18 Large Dry Scallops

Step One Make the salad dressing by placing ¼ Cup Oil, rice vinegar, Dijon, thyme, honey and salt and pepper in a large bowl and whisk together. Add the lettuce, peas, carrots and onions to the bowl and toss with the dressing.

Step Two Sauté the prosciutto in the remaining 1 Tsp oil until crispy and browned. Remove the prosciutto from the pan and sauté the scallops in the pan. (Don’t overcook! Depending on their size, scallops will only take about 1 minute per side.)

Step Three Divide the greens between six bowls. Top each bowl with 3 scallops and sprinkle with the crispy prosciutto and additional thyme if desired.

Spicy Tuesday – Brown or Red Rice Salad – Thyme

red-rice-salad

This yummy recipe appeared first in a summer 2014 post. But we’ve had lots of rice in the healthy kitchen lately, so we’re moving it over to celebrate fall!

Do the variety of different rice types and blends entice you with their beautiful colors and descriptions? They certainly do us! We have been using lots of different rice to make hot, warm and cool rice dishes – full of gorgeous color and delicious flavors. This week’s recipe celebrates rice with other easy to find ingredients that combine so well together, you’ll want to make a double batch for lunch later in the week!

Thyme is an herb that “sings” when its combined with earthy mushrooms and the umami, (the flavor of lusciousness), of soy sauce. Thyme is also a nutrition powerhouse because it is packed with minerals and vitamins that are essential for optimum health. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. And its volatile oils have scientifically been found to have antiseptic and anti-fungal characteristics. You can’t go wrong with the health benefits and the flavor of this awesome salad!

Brown or Red Rice Salad

2 Cups Red or Brown Rice, Prepared*

¼ Cup Chopped Shallots

3 TB Extra Virgin Olive Oil

8 Oz Wild or Baby Bella Mushrooms

1 Tsp Sea Salt

½ Tsp Black Pepper

1 TB Light Soy Sauce or Tamari

1 TB Fresh Thyme

1 Cup Chopped Toasted Walnuts

1 Large Red Apple Chopped

2 TB Chopped Parsley

Season the shallots and mushrooms with the salt, pepper and soy sauce. Sauté the shallots and mushrooms in the oil until nicely browned. Stir in the fresh thyme. Toss with the walnuts and apple and garnish with the chopped parsley.

*We used Lundberg’s Burgundy Rice – which we found in the local grocery store.

mushrooms

Spicy Tuesday – Manchego and Walnut Salad – Thyme

IMG_4387

The beautiful tomatoes we’re harvesting right now in Atlanta are the inspiration for this week’s recipe. With all the colorful ingredients, and the addition of savory proteins like creamy Manchego cheese and crunchy toasted walnuts, this salad can move from a starter or side to a main course effortlessly.

Thyme is an excellent partner to the walnut oil and walnuts in the salad. Along with a trio of other herbs – rosemary, sage and parsley – it adds a subtle mintey flavor to the salad. Thyme is our herb of the week because it has great anti-inflammatory properties. It can help lower blood pressure, help alleviate a cough, and boost your immune system with the Vitamin A and C in it.

IMG_4389

Manchego and Walnut Salad

¼ Cup Sherry Vinegar

¼ Cup Extra Virgin Olive Oil

2 TB Walnut Oil

1 TB Honey

1 TB Dijon

Sea Salt and Freshly Cracked Black Pepper to Taste

4 OZ Manchego Cheese, Chopped in ½” Pieces

4 OZ Toasted Chopped Walnuts

2 Cups Chopped Avocados

2 Cups Chopped Tomatoes

1 Pkg Spring Greens

Thyme Leaves for Garnish

Step One Whisk the vinegar, oils and honey and Dijon together in a small bowl.

Step TwoToss the cheese, walnuts, avocados and tomatoes together. Top the greens with the salad, drizzle with the dressing and garnish with thyme

 

Spicy Tuesday – Lemon Thyme Roasted Veggies – Thyme

Roasted Veggies with Thyme and Lemon

Sometimes you just need a veggie side that is super easy, tastes great and is fast to prepare. Enter the roasted veggie! We love roasting vegetables to bring out their sweetness – and this veggie recipe is no exception! The addition of the thyme and the lemon juice and zest adds lots of zing and interest to this simply prepared delicious side dish.

Thyme tastes good, and its good-for-you too! Fresh thyme has one of the highest antioxidant levels among herbs. Its leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. In fact, a recent study found that an extract was able to significantly reduce the heart rate in rats with high blood pressure, and was also able to lower their cholesterol. There is a lot of benefits when you add thyme to your healthy food plan.

Lemon Thyme Roasted Veggies

1 Head Cauliflower, cut in florets, stalk chopped

1 Head Broccoli, cut in florets, stalk chopped

1 Bunch Asparagus cut in three pieces

3 Red Onions, cut in 8 wedges each

12 – 16 OZ Green Beans

1 TB Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Juice and Zest from One Large Lemon

3 TBs Fresh Minced Thyme

Choose 3 of the veggies above. Toss them with the olive oil and sprinkle with salt and pepper. Spread out on a sheet tray and roast the veggies in a 400F oven for about 20 minutes or until browned on the edges. Remove from the oven and toss with the lemon juice and the thyme.

Spicy Tuesday – Warm Scallop Salad – Thyme

Scallop Salad lined up

We love to share our recipes for warm soups and stew this – or anytime of year. Its always fun to fill the kitchen with aromas of veggies sautéing in a big pot. But that doesn’t mean that salads are out of the picture! A great way to bridge the gap between warm and cold is to prepare a salad like the one we are sharing below. Luscious soft baby greens, with bright colored veggies are topped with warm scallops and just a sprinkle of prosciutto. Plus, all that goodness is flavored with the lemony taste of thyme!

Not only is thyme a delicious ingredient in this salad, it’s a nutritious smart choice, too. Thyme has terpenoids which are recognized for their cancer preventive properties. Rosmarinic and ursolic acids are major terpenoids in thyme that possess anti-cancer properties. Thyme contains an essential oil that is rich in thymol, a powerful antiseptic, antibacterial, and a strong antioxidant.

This wonderful salad will taste great and enhance your nutrition in just one plate. Add a slice of crusty whole wheat bread and you can serve dinner to rave reviews!

Warm Scallop Salad

¼ Cup Extra Virgin Olive Oil + 1 Tsp, divided

2 TB Rice Wine Vinegar

1 Tsp Dijon Mustard

1 TB Thyme Leaves + more for garnish

½ Tsp Honey

½ Tsp each Sea Salt and Freshly Ground Black Pepper

12 Cups Baby Lettuces

8 oz. Package Frozen Baby Peas – defrosted

2 Carrots, Julienned or Shredded

¼ Small Red Onion, very thinly sliced

4 Thin Slices Prosciutto, chopped

18 Large Dry Scallops

Step One

Make the salad dressing by placing ¼ Cup Oil, rice vinegar, Dijon, thyme, honey and salt and pepper in a large bowl and whisk together. Add the lettuce, peas, carrots and onions to the bowl and toss with the dressing.

Step Two

Sauté the prosciutto in the remaining 1 Tsp oil until crispy and browned. Remove the prosciutto from the pan and sauté the scallops in the pan. (Don’t overcook! Depending on their size, scallops will only take about 1 minute per side.)

Step Three

Divide the greens between six bowls. Top each bowl with 3 scallops and sprinkle with the crispy prosciutto and additional thyme if desired.

 

 

 

 

 

 

Spicy Tuesday – Shallot Dressing with Thyme and Parsley – Thyme

This week’s recipe is inspired by Provence and its abundance of gorgeous herbs and spices. This combo of herbs and savory shallots packs the perfect punch of flavor for a crisp green salad. But don’t use it just on salad, it’s the perfect marinade for fish, mushrooms or almost any protein you getting ready to roast or grill.

Thyme plays a starring role in the dressing with its herby, fresh and earthy zing. Adding it to the mix points up the tang of the Dijon mustard, too! Almost any mushroom dish is going to sing when paired with thyme, so remember it when you are sautéing mushrooms as a side dish, too.

Thyme has many health benefits. One recent animal study resulted in a lower blood pressure by rats that used thyme. In humans, it’s also important to remember you can use thyme to replace salt as well which will help lower blood pressure as well. It’s also a good source of copper, fiber, iron and manganese.

Shallot Dressing with Thyme

2 TB Minced Shallots

1 Clove Garlic, grated

2 TB Minced Parsley

1 TB Fresh Thyme

1 TB Dijon Mustard

¼ Cup Red Wine Vinegar

¼ Cup EVOO

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

Shake together all the ingredients in a jar or in a bowl with a whisk.

Spicy Tuesday – Quick Stuffed Mushrooms – Thyme

We love having a couple of easy to make, delicious and full of good-for-you ingredients that we can whip up in a few minutes. This fun recipe certainly qualifies in that category! Not only can you make it quickly, but it also is a great candidate for freezing. Make the mushrooms all the way until cooking – then freeze them on a sheet pan. When frozen, slide the mushrooms into a zip lock bag. They will stay in the freezer for about 3 months. To cook, take the frozen mushrooms out of the freezer and place in a preheated 375F oven for about 15 minutes.

Thyme is a super partner for mushrooms. Not only does it taste good, it also brings lots of great nutrition to the table. Thyme oil contains a chemical called thymol that kills bacteria and fungus. And using the herb in a dish like this brings an anti-inflammatory component to your meal. Delish!

Quick Stuffed Mushrooms

1 (8 OZ) Pkg Baby Bella Mushrooms

2 Tsp EVOO

1 TB Minced Red Onion

1 Garlic Clove, Grated or Minced

3 TBs Panko or Crushed Rice Crackers

3 TB Freshly Grated Parmesan

2 Tsp Thyme Leaves

Sea Salt and Freshly Ground Black Pepper

Step One Preheat the oven to 375F. Rinse the mushrooms and remove the stems. Chop the stems. Sauté the stems and the red onions together in a large saucepan until the mushrooms have released all their liquid. Add the garlic and cook and stir for about a minute or until fragrant.

Step Two Add the panko, Parmesan and thyme leaves to the mushroom mixture. Season it with a generous sprinkle of salt and pepper. Slide into the preheated oven and roast for about 15 minutes or until cooked through.

Spicy Tuesday – Sautéed Mushroom Salad – Thyme

Did you know mushrooms have a season? Oh yes. And here in Georgia mushroom season is now! Here’s a delicious and easy way to use mushrooms – no matter what kind you find in the market. Perfect as a salad tonight – and a pita stuffer for tomorrow!

Mushrooms are little sponges of flavor – and nutrition too! They are one of the few foods that produce vitamin D when exposed to sunlight and therefore contain Vitamin D for your body. Oyster mushrooms are a good source of iron, whereas shitake and maitake have the most medicinal properties. All mushrooms are low in calories and a great substitute for meat.

Thyme is the perfect partner for mushrooms! More good news – its not only delicious with the sautéed mushrooms, thyme can help lower blood pressure, stop coughs, and also help build your immune system because of its anti-inflammatory properties.

Sautéed Mushroom Salad

2 Cups Sliced Mushrooms

1 TB Extra Virgin Olive Oil

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

1 Pkg Baby Greens

2 Roasted Red Peppers, cut in strips (Here’s a quick tutorial on how to roast them!) https://www.youtube.com/watch?v=ddZwOVsGTwc )

1 Cup Quartered Grape Tomatoes (optional)

1 Recipe *Parsley Shallot and Thyme Dressing

Sauté the mushrooms in the olive oil with the salt and pepper until they have released all their liquid. Add to a large bowl with the baby greens, peppers and tomatoes if using. Drizzle the dressing over and toss to combine.

*Parsley Shallot and Thyme Dressing

2 TB Minced Shallot

1 Clove Garlic, grated

2 TB Minced Parsley

1 TB Fresh Thyme

1 TB Dijon Mustard

¼ Cup Red Wine Vinegar

¼ Cup EVOO

½ Tsp Sea Salt

¼ Tsp Freshly Cracked Black Pepper

Shake together all the ingredients in a jar.

Spicy Tuesday – Lemon Thyme Honey Goat Cheese – Thyme

Chilly, windy and brisk are three words that describe our weather here in Georgia. Those of you who live in the Northeast are probably looking at our temps and thinking, “Looks balmy to me!” But we are cold. Our answer? Soup!

What goes better with soup, than a simple side of Goat Cheese and local honey flavored with thyme and lemon zest. According to the National Institutes of Health, honey is an antibacterial and an anti-inflammatory. Who knew the product of flower nectar transformed by bees could be so wonderful? And when you add thyme leaves to the soup you also get potassium, iron, calcium, manganese, magnesium, and selenium. We always say the more power in your dish the better!

Serve your Lemon Thyme Honey Goat Cheese with whole wheat bread for dippers as we did here – or it’s a tasty way to get more veggies when you add crudités. If you have leftovers of the delicious cheese, use it to make a wonderful grilled cheese sandwich, or as a spread on a pita pocket, filled with shredded Napa Cabbage and Sliced Roasted Red Peppers.

You can make the dip with thyme and lemon, or shake it up with basil and orange, or sage, or even one of our favorite herbs, parsley. Choose your herb, choose your citrus and have fun.

Lemon Thyme Honey Goat Cheese

1 Cup Local Honey

1 TB Lemon Zest

1 TB Chopped Thyme Leaves

1 Log Goat Cheese

Whole Wheat Baguette

Crudités

Warm the cup of honey over low heat until barely simmering. Remove from the heat and add in the zest and thyme.  Let sit for fifteen minutes until you pour over the goat cheese and serve it with baguette slices or crudités.