Thyme is often paired with tomatoes, but it blends with almost any savory herb. Use in chicken, bean, cheese, tomato, egg dishes and vegetables. Add full sprigs of thyme to soups and broths. Rub minced garlic and thyme over lamb, pork, or beef roasts. Blend into poultry stuffing, spaghetti or pizza sauce, and chili along with any combination of marjoram, basil, oregano, sage, rosemary, or garlic.
To use thyme, simply strip the leaves off the stems with your fingers. The leaves are small enough that they don't need to be chopped. Lemon thyme (left) adds a lemony flavor and is excellent in soups or with fish or even in tea. Yvonne's Thymely Lentils
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¾ cup brown rice
¾ cup dry lentils 1 onion chopped |
¼ tsp garlic powder
1/8 tsp sage ½ tsp thyme ½ tsp basil |
¼ tsp oregano
1 Tbsp bouillon powder 2 2/3 cup water 1 cup grated cheese |
Bake at 350° for 1½ hour. Stir after 30 minutes and again after one hour while baking.
Herb Crusted Chicken
Herb Crusted Chicken
4 chicken breasts
1 tsp salt 4 Tbsp assorted herbs: thyme, rosemary, basil and oregano |
2 Tbsp Ranch dressing
1 large onion, sliced ½ tsp pepper 1 pint grape tomatoes |
Combine dressing, herbs, salt and pepper. Line a pan and put the chicken in it. Divide the
dressing mix on top of each breast. Put onion slices in and spray with non-stick pan coating. Broil 6 inches from heat for 10 minutes. During the last two minutes add the grape tomatoes. Pour drippings over all to serve. Herb Garden Bread |
2 tsp yeast
1¼ cup warm water 2 Tbsp sugar 1 tsp salt 1½ Tbsp softened butter |
1½ tsp dried or 3 tsp fresh basil
1½ tsp dried or 3 tsp fresh chives 1½ tsp dried or 3 tsp fresh oregano 1½ tsp dried or 3 tsp fresh thyme 3 cups flour |
Dissolve yeast in water. Add sugar, salt, butter and herb. Blend in flour and knead for five
minutes. Place in oiled bowl, loosely covered in a warm location to rise until doubled. Punch down and shape into a loaf and place in a 9 x 5 inch pan. Let rise. Bake at 350° for 40 minutes. |
Sauté onion in butter for one minute. Add garlic, herbs and salt.
Cook the rice according to the package directions.
Cook the rice according to the package directions.
Cut the potatoes in quarters and toss potatoes and garlic with 2 tsp olive oil and sprinkle with salt and pepper. Bake for 20 minutes at 425°, until the potatoes are cooked through and just beginning to crust on the cut sides.
While the potatoes bake, combine oil, zest, juice, thyme and parsley and whisk to combine. When the potatoes are cooked, add them to the dressing and toss. These can be served warm as a vegetable or cold as an alternative to potato salad. |
Lemon Thyme and Garlic Baked Fish
4 – 4 oz. filets tilapia 2 Tbsp butter
2 Tbsp crushed garlic Juice of 1 lemon (or 3 Tbsp lemon juice)
Lemon zest from the lemon Lemon thyme - a handful of fresh sprigs or 2 Tbsp dried
Salt and pepper to taste
Thaw and rinse the filets. Place several springs of lemon thyme on the bottom of pan. Put the fish on top of lemon thyme. Melt the butter and mix in the garlic, lemon juice and lemon zest. Pour melted garlic butter mixture over filets. Salt and pepper as desired. Place a few more sprigs of herbs on top. Bake at 400° for 20 minutes.
4 – 4 oz. filets tilapia 2 Tbsp butter
2 Tbsp crushed garlic Juice of 1 lemon (or 3 Tbsp lemon juice)
Lemon zest from the lemon Lemon thyme - a handful of fresh sprigs or 2 Tbsp dried
Salt and pepper to taste
Thaw and rinse the filets. Place several springs of lemon thyme on the bottom of pan. Put the fish on top of lemon thyme. Melt the butter and mix in the garlic, lemon juice and lemon zest. Pour melted garlic butter mixture over filets. Salt and pepper as desired. Place a few more sprigs of herbs on top. Bake at 400° for 20 minutes.
Baked Tilapia with Thyme and Olives
Preheat oven to 375°. Line a 15- by 10- by 1-inch baking pan with foil or parchment paper. Place onion, lemon slices, olives and thyme in bottom of pan; top with tilapia fillets. Sprinkle lightly with salt and pepper. Drizzle with olive oil. Bake 12 to 15 minutes or until fish flakes with a fork. Garnish each serving with a sprig of thyme and serve immediately.
Lemon Thyme Chicken and Potatoes
2 Tbsp olive oil 1 tsp dried or 1 Tbsp fresh thyme springs, snipped ½ tsp salt ¼ tsp pepper 4 medium red potatoes cut into 1 inch sticks (about 9 pieces each potato) 4 skinless, boneless chick breasts, cut into 2 inch pieces 2 cloves garlic minced 1 lemon, thinly sliced |
In a large skillet heat 1 Tbsp oil over medium high heat. Add the potatoes and toss to coat the potatoes with oil. Sprinkle with ½ of the thyme, salt and pepper. Brown for 5 minutes then turn and brown the other side for 5 minutes. Push the potatoes to the side and add the remaining tablespoon of oil and the chicken pieces, sprinkle with salt, pepper and minced garlic. Cook, uncovered, for 5 minutes.
Turn chicken over and arrange the lemon slices on top of chicken. Cover and cook for 7 to 10 minutes or until chicken is no longer pink and potatoes are tender. Sprinkle with snipped fresh thyme.
Turn chicken over and arrange the lemon slices on top of chicken. Cover and cook for 7 to 10 minutes or until chicken is no longer pink and potatoes are tender. Sprinkle with snipped fresh thyme.