thyme – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.29 Quick Blackberry Thyme Lemonade https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/ https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/#comments Wed, 05 Jun 2013 01:31:00 +0000 http://www.ovenloveblog.com/?p=2682 blackberrythymelemonade

So, I’m planning to bombard you with a whole bunch of drink recipes this week. Is that cool? I had some time without the kids and I got carried away with my experimentation (it looked like the produce section of the grocery store blew up in my kitchen). All of the drinks turned out to be pretty tasty, so I’ve got to share. I hope you’re thirsty.

I call this “quick” lemonade because you don’t have to worry with making simple syrup on the stove and waiting for it to cool before you can take a drink. I just juiced some lemons, whisked some honey in with the juice and then added that to a glass of crushed blackberries and thyme. Cover that with cold water (and/or some vodka) and you’ve got a quick, refreshing something-to-sip.

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These are really low maintenance- I would put a few caps on those Mason jars and take them out on a picnic.. probably with this salad. Summer heat, I am ready for you!

PS- Try a raspberry or strawberry version to mix it up.

Quick Blackberry Thyme Lemonade
 

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Author:
Recipe type: Drinks
Serves: 2

Ingredients
  • ½ cup blackberries, divided
  • fresh juice of two lemons
  • 1 tablespoon honey
  • a few sprigs of fresh thyme, removed from the stem
  • 2 shots vodka (optional)
  • water

Instructions
  1. Split ¼ cup of between two glasses. Muddle (smash) them up in the bottom of the glasses.
  2. In a small glass or bowl, whisk lemon juice and honey. Split the juice between the two glasses and add the thyme leaves.
  3. If you’re adding the vodka, add one shot to each glass. Add ice and then top with water and stir. Top the glasses with the rest of the blackberries.

 

]]> https://www.ovenloveblog.com/quick-blackberry-thyme-lemonade/feed/ 3 Creole Rice Skillet with Andouille Sausage https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/ https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/#comments Tue, 12 Mar 2013 19:19:26 +0000 http://www.ovenloveblog.com/?p=2541 creoleskillet4

I heart quick dinners. Don’t we all?

Some nights there just isn’t time to mess around with the oven and the pots and the pans and the measuring cups and the nonsense.

Some nights I just pull out the cast iron and see what happens.

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The night I made this skillet, I was lucky enough to have some cooked rice, some beans and some Aidell’s Cajun-Style Andouille Sausage* hanging around. So creole/cajun/jambalaya-style skillet it was. It came together lightening fast since the rice and sausage were already cooked, but it wouldn’t take more than 20 minutes to get that taken care of, so still a quick dish in my book.

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This one was a winner for the adults in our household, but it was a bit spicy for the kids. If you want to make a kid-friendly version, I would go easy on the spices and use a milder variety of sausage. Still a yummy combo, I’m sure.

If you’re not really into the cajun/creole thing, maybe try Italian sausage and cannelini beans or really anything else from the pantry or fridge that sounds good to you. That’s the best part about skillet dinners- you can just throw more stuff in until it looks like a meal. (Spoken like a true food professional, amiright?)

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*P.S. This post is not sponsored by Aidell’s, I just like them! They are the best option at my local grocery store for natural link sausages.

2.5 from 2 reviews

Creole Rice Skillet with Andouille Sausage
 

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The prep time includes cooking the rice and sausage.
Author:
Recipe type: Main Dish
Serves: 4

Ingredients
  • 1-2 tablespoons grass-fed butter or lard
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 cups cooked rice, any variety
  • 4 andouille sausage links, cooked and chopped
  • 1½ cups or 1 drained and rinsed can of red kidney beans
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon paprika (I use smoked paprika but any kind will do)
  • ¼ teaspoon red pepper flakes or cayenne pepper (or both)
  • 1 teaspoon oregano
  • 1 teaspoon thyme

Instructions
  1. In a cast iron skillet, heat the butter or lard over medium heat. Saute the onion and bell pepper until they begin to soften.
  2. Add the rice, sausage and red beans. Stir and let cook until warmed through.
  3. Add the spices and stir until completely coated. Serve warm in the skillet.

 

]]> https://www.ovenloveblog.com/creole-rice-skillet-with-andouille-sausage/feed/ 4 Rosemary Roasted Fingerlings and Brussel Sprouts https://www.ovenloveblog.com/rosemary-roasted-fingerlings-and-brussel-sprouts/ Fri, 25 Jan 2013 18:40:08 +0000 http://www.ovenloveblog.com/?p=2399 brussels2

This new blog feels like a giant, open room that I can’t wait to furnish. I am excited to fill this blog with new, fresh recipes.. maybe some old favorites, too.. I am loving it!

This recipe is a little bit old and a little bit new. I’ve always (I mean, since I’ve been a grown adult and learned how to roast vegetables) loved brussel sprouts and potatoes, but adding in fresh herbs takes it up a notch in  sophistication. Luckily, it doesn’t increase the work much. What is it about fresh herbs that seems so fancy?

I’m planning on fashioning a special herb garden for myself this season- I’ll keep you updated on how that goes (or if it goes at all- I’m notorious for not keeping up with plants). My little man is eager to help me- maybe he’ll be the key to keeping things green this year. (Lord knows he loves a watering can.)

Sometimes the easiest recipes are the most satisfying. (Thank goodness!!) What are your favorite ways to use fresh herbs?

 

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Ingredients
  • 1 small bag brussel sprouts, rinsed and halved
  • 1 small bag fingerling potatoes, rinsed and halved (or quartered)
  • melted butter or olive oil to coat
  • 1 tablespoon sea salt
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • cracked black pepper to taste

Instructions
  1. Preheat the oven to 400 degrees.
  2. In a 9x13inch baking dish, combine brussel sprouts, potatoes and butter or olive oil and toss to coat.
  3. In a small bowl, combine the salt, rosemary, thyme and pepper and crush together with your fingers. Sprinkle over the vegetables and toss again.
  4. Roast for 45 minutes or until the potatoes are fork tender and the brussel sprouts are starting to caramelize and turn brown.
  5. Let cool a bit and serve along side your favorite main dish.

 

]]> Cauliflower and Roasted Garlic Soup https://www.ovenloveblog.com/cauliflower-and-roasted-garlic-soup/ https://www.ovenloveblog.com/cauliflower-and-roasted-garlic-soup/#comments Wed, 17 Oct 2012 17:18:00 +0000 http://www.ovenloveblog.com/cauliflower-and-roasted-garlic-soup/  [This post has been updated from the Oven Love archives.]

This soup is exceptional.

Exceptional!

It’s so good that every fall for the last four years, we’ve remembered it and had to have it again. You know how rare it is for me to make a recipe twice.. so I think this is going to be a Herr family favorite.

There is nothing more satisfying than a creamy soup on a cool night, am I right? The roasted garlic in this thing is no joke- so, so good- do not skip that step! If it weren’t for the garlic breath, I would eat a head of roasted garlic every. single. day. (TMI?)

The soup is filling as a meal all it’s own, but makes a great starter for a holiday spread as well. And I just love the roasted cauliflower florets on top with their cheesy, herbaceous flavor. Great presentation for company, but also a perfect supper to share with your family.

Cauliflower and Roasted Garlic Soup
 

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via Martha Stewart Recipes serves 10-12 This recipe is for a crowd (think holidays)- but can be easily halved and it’s freezable, too.
Author:
Recipe type: Soup
Serves: 12

Ingredients
  • 3 heads garlic
  • salt and pepper
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 3 white onions, peeled and thinly sliced
  • 4 heads cauliflower, 3 cored and thinly sliced and 1 broken into florets
  • 8 sprigs thyme, tied with twine, plus one tablespoon chopped (you can sub. 1T dried thyme)
  • 1 cup dry white wine
  • 6 cups chicken stock, plus more to thin, if desired
  • 2 cups heavy cream, plus more to thin, if desired
  • 2½ cups plus 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped parsley

Instructions
  1. Preheat oven to 325 degrees. Cut off the tops of garlic heads. Place each on a piece of aluminum foil. Sprinkle with salt and pepper and drizzle with olive oil. Wrap tightly in foil, and bake until garlic is very soft, about an hour. Let cool. Squeeze garlic from peel; set aside. Increase oven to 350 degrees.
  2. Heat ¼ cup olive oil in a large pot over medium low heat. Add onions and season with salt and pepper. Cook, stirring, until soft but not browned. Stir in sliced cauliflower, thyme and wine. Simmer until wine is reduced by half. Add stock, bring to a simmer. Cover and cook for 20 minutes. Remove cover and simmer until cauliflower is soft, about 15 minutes more. Remove from the heat.
  3. Remove thyme bundle and stir in cream and 2½ cups Parmesan. Season with salt and pepper. Stir in garlic. Puree with a stick blender or in batches until smooth. Thin with more stock or cream, if desired. Return to pot; keep warm on low heat.
  4. Heat remaining ¼ cup olive oil over high heat in a saute pan until almost smoking. Add cauliflower florets, stirring until browned. Season with salt and pepper. Transfer pan to oven and cook until tender, about 10 minutes. Stir in thyme, parsley and remaining 3 tablespoons Parmesan. To serve; ladle soup into bowls and garnish with cauliflower florets.

]]> https://www.ovenloveblog.com/cauliflower-and-roasted-garlic-soup/feed/ 1 Turnip and Potato Soup with Smoky Cheese Toasts https://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/ Mon, 19 Mar 2012 16:49:00 +0000 http://www.ovenloveblog.com/turnip-and-potato-soup-with-smoky-cheese-toasts/

 

We are experiencing a crazy March heat wave down here. I am not ready for summer.
I mean, come on.. I’m not done making soup yet!
We got a big bunch of turnips last week from our farmer. At that time, it wasn’t 85 degrees, so this was the perfect lunch. I used my typical method for making smooth vegetable soups- saute some onion, add the veggies with broth and any seasonings, simmer until the veggies are tender and then puree with a stick blender. Works every time.
The soup is simple in flavor- make sure you season it well with salt and pepper or it could turn out quite bland. I made the cheese toasts on a whim- the smoky taste goes great with the simple soup.
I hope you get to try this out before it’s too hot! Or just bookmark it for next year.. it seems weird to eat turnip soup with a tank top on.
Turnip and Potato Soup
 

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Author:
Recipe type: Soup
Serves: 4

Ingredients
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 medium/large turnips, peeled and cubed
  • 3 medium/large russet potatoes, peeled and cubed
  • 3 cloves of garlic, minced or crushed
  • a few sprigs fresh thyme
  • a few sprigs fresh rosemary
  • 5 cups chicken stock
  • salt and pepper to taste

Instructions
  1. In a stockpot or dutch oven, heat olive oil over medium heat. Add onion and cook until softened, 3-5 minutes. Add garlic and cook, 1-2 minutes. Add turnips, potatoes, thyme, rosemary (tie them together with twine if you want the removal to be easier) and stock and bring to a boil. Turn the heat down and simmer until vegetables are tender, 20-30 minutes. Remove the thyme and rosemary stalks. Turn off the heat and blend with a stick blender until smooth. Season well with salt and pepper and serve warm.

 

Smoky Cheese Toasts
 

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Author:
Recipe type: Side Dish
Serves: 2

Ingredients
  • 2 slices sourdough bread
  • 2 tablespoons butter, softened
  • ½ cup gruyere cheese, shredded
  • ½ teaspoon smoked paprika
  • salt and pepper to taste

Instructions
  1. Turn the broiler on high. Mix butter, cheese, paprika, salt and pepper together in a small bowl. Spread the butter mixture onto the bread. Broil for 2-4 minutes, watching carefully so they don’t burn. Serve warm.

]]> Farmer’s Soup with Turnips, Spinach and Butternut Squash https://www.ovenloveblog.com/farmers-soup-with-turnips-spinach-and-butternut-squash/ https://www.ovenloveblog.com/farmers-soup-with-turnips-spinach-and-butternut-squash/#comments Mon, 27 Feb 2012 03:23:00 +0000 http://www.ovenloveblog.com/farmers-soup-with-turnips-spinach-and-butternut-squash/
I have Hilton to thank for this soup.
Hilton is a local farmer who has recently set up shop in our town, selling his organic vegetables to people like me who are dying to have a real farmers’ market. For $20, you bring your own bag and he fills it to the brim with produce. This week, I came home with green beans, tomatoes (red and green), a variety of sweet and hot peppers, turnips with greens, cucumbers, broccoli, oranges, spinach, butternut squash, carrots and onions.
I love this method (similar to a CSA, really) because I end up getting vegetables I wouldn’t normally think to pick up (this week, that was turnips). New veggies usually lead me to new recipes- and on cool days, that means new soups. I like to use the vegetables as the center of the dish- not just the side show. The method for this soup is typical- saute some onion and herbs, add your firmer veggies with liquid and simmer for a while, then add your greens and beans and heat through. The result is a nice balance of savory flavors with a light sweetness from the squash and turnips.
Of course, like most of my recipes, you can certainly customize this recipe to fit what’s in your refrigerator or CSA box. I’m sure I’ll be recreating this soup again in the coming weeks- and I can’t wait to find out what shows up in my bowl.
 
Farmer’s Soup with Turnips, Spinach and Butternut Squash
 

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Author:
Recipe type: Soup
Serves: 6

Ingredients
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (or a few sprigs fresh)
  • 1 small butternut squash, peeled, seeded and chopped
  • 2 medium turnips, peeled and chopped
  • 1 can diced tomatoes
  • 3-4 cups chicken or vegetable broth
  • 1 can garbanzo beans or white beans, rinsed and drained
  • 1-2 cups fresh spinach
  • grated Parmesan cheese and crusty bread, for serving

Instructions
  1. In a large sauce pot, heat olive oil over medium heat. Add onion and cook until soft, 3-5 minutes. Add garlic and thyme; season with salt and pepper to taste. Next, add the squash, turnips, tomatoes and broth (use as much liquid as you see fit) and bring to a boil. Return the soup to a simmer and cook for about 20 minutes or until the squash and turnips are fork tender. Add the beans and spinach and let simmer another 5-10 minutes. Serve hot with grated Parmesan cheese and crusty bread.

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