All Posts Tagged With: "thyme"

Organic Chicken Recipe

By Linda on Sep 29, 2010 in Recipes | comments(0)

Preheat the oven to 450F.

Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat. Set aside.

With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and coconut oil in a small bowl. Brush or rub the chicken all over with half the herb-oil mixture. Sprinkle the breast with salt and pepper. Place the breasts it in a large, shallow roasting pan. Set aside.

In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a single layer.

I also use a tablespoon of the organic chicken paste…mix with ONE cup bottled water.

Place the pan in the oven, at 450F degrees for 30 minutes. Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door. Lower the heat to 350F. Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.

I use my stoneware oven with lid.

Serve with your favorite steamed veggie….taste like Thanksgiving in September….

Tags: Fingerling Potatoes, freshly ground black pepper, kosher salt, oregano, organic chicken, organic coconut oil, Rosemary, Sage, thyme

Turkey Meatballs in Marimara Sauce Recipe

By Linda on Jul 30, 2010 in Recipes | comments(0)

Linda’s comments: These Turkey meatballs in Marimara Sauce is another great recipe. I made it this past week-end and all I can say is yummy….enjoy PS…you can buy small bottles of the red and white wines, in the liquor section of your grocery stores. There are organic wines also.

INGREDIENTS

1/4 cup organic olive oil

3 organic shallots finely chopped

6 organic cloves garlic minced

6 sprigs fresh organic thyme

1 organic bay leaf

1 1/2 cup dry white wine

4 pounds ripe red heirloom or plum tomatoes coarsely chopped

1/2 cup fresh organic basil coarsely chopped

sea salt

black pepper freshly ground

2 pounds ground organic turkey

1/2 cup plain panko breadcrumbs (I use organic Italian bread crumbs)

2 organic shallots finely chopped

2 cloves organic garlic minced

3 T fresh flat leaf organic parsley chopped

2 T fresh organic thyme chopped

2 T Dijon mustard (I use the gluten free spicy mustard)

2 t sea salt

1 t smoked paprika

1 organic egg (large)

1/4 cup organic sunflower oil

1 wedge Parmigiano-Reggiano cheese or other good-quality Parmesan cheese ***not easy to find organic!!

Directions

Tomato Sauce

Heat the oil in a heavy wide pot over medium-high heat.

Add the shallots and garlic and sauté until tender about 2 minutes.

Add the thyme and bay leaf.

Add the wine and tomatoes and bring to a simmer.

Simmer very gently uncovered over medium-low heat stirring occasionally until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much) about 1½ hours.

Stir in the basil.

Season the sauce to taste with salt and pepper. Remove the thyme stems and bay leaf.

Meatballs

Combine the turkey breadcrumbs shallots garlic parsley thyme mustard salt and paprika in a large mixing bowl.

Add the egg.

Using your hand gently mix just until blended.

Form the mixture into 6 to 8 meatballs.

Heat the oil in a heavy large frying pan over medium heat.

Fry the meatballs until golden brown all over about 12 minutes.

Using a slotted spoon transfer the meatballs to the tomato sauce.

Simmer gently until the meatballs are cooked through and the flavors are well married about 10 minutes.

Transfer the meatballs and the tomato sauce to serving bowls.

Using a Microplane rasp grater grate the Parmigiano-Reggiano cheese over the meatballs and serve.

Visit http://curtisstone.com.

Tags: Basil, bay leaf, eggs, gluten free spicy mustard, marimara sauce, minced garlid, olive oil, shallots, smoked paprika, sunflower oil, thyme, tomatoes, turkey meatballs, white wine

Cooking With Essential Oils

By Linda on Nov 29, 2009 in Recipes | comments(0)

Rich and aromatic plant oils are most often associated with aromatherapy and are usually used in massage oils, incense and are diffused in the air for a soothing and healing affect. The benefits of essential oils can also be found with their tantalizing use in the kitchen. Cooking with essential oils is just another way of being creative with food preparations.

Essential oils are classified into three main categories and explain their benefits. The oils are classified as notes, top, middle, or base notes. These single notes have a general rule of thumb:

*Top notes: are the fastest acting and quickest to evaporate. Lasting 3-24 hrs.

*Middle notes: are the moderately volatile, affect metabolisms, body functions. Last 2-3 days.

*Base notes: are slower to evaporate, the most sedative and relaxing oils. Last up to approximately one week. Continued

Tags: Acrid or Spicy oils, affect metabolisms, Angelica, aromatherapy, aromatic, Basil, Bergamot, black pepper, body functions, breadcrumbs, cardamom, Chamomile, cinnamon, Cinnamon Bark, Citrus rind (all), Clary Sage, Clove, Cooling, Coriander, culinary, cumin, desserts, dill, egg whites, Eucalyptus glob., fennel, Floral oils, food additive, Frankincense, Fruity oils, full-bodied, Galbanum, Geranium, German, Ginger, Grapefruit, herbaceous taste, Herbal oils, Hyssop, jams, Jasmine, jellies, Juniper, kitchen, Laurus nobilis, Lavender, Lavender oil, lemon, Lemongrass, Lime, mandarin, Marjoram, masage, meatloaf., meats, Melissa (lemonbalm), mellisa, mint, Mint oils, moderately volatile, Myrrh, Myrtle, Nutmeg, oats, oils, Orange, oregano, parsley, Patchouli, pepper, Peppermint, Petitgrain, Pine, plant, Recipes, relaxing, Roman, Rose, Rosemary, Sage, Sandalwood, sauces, Savory, scent, sedative, Spearmint, spices, Spruce, Tangerine, Tarragon, tea, thyme, tomatoes, Valerian, Vetiver, warming oils, Ylang Ylang

Recipe: Eggplant Canneloni

By Linda on Nov 24, 2009 in Food | comments(0)

This is a gourmet recipe, a compliment from the Tree of Life Café. Enjoy!

Cannelloni:
1 large globe eggplant
½ C olive oil
Thyme or Italian seasoning
Himalayan or Celtic salt

Peel eggplants and slice very thin in a length-wise direction creating large sheets you will use for rolling. Salt eggplants and let sit for an hour. Press liquid out of eggplants. They will release a lot of water. Marinate eggplants overnight in olive oil and herbs.

Filling for cannelloni:
Lay fresh spinach or basil leaves over the eggplant. Use the following seed cheese recipe. Place a little cheeze over the fresh leaves on the bottom half of the marinated eggplant. Lay 4 julienne bell pepper strips red clover and sunflower sprouts on the top of the cheeze sticking out of the ends. Roll and serve or dehydrate for a few hours and serve.

Brazil Nut, Olive and Herb Cheeze:
2 C sunflower
2 C brazil
½ C olive oil
½ C lemon juice
1 T black pepper
¼ t hing
½ C oregano, fresh or dill fresh
¼ C thyme, dry or Italian seasoning
1 t Himalayan salt
2 C olives, kalamatta

Process nuts and seeds to a butter or as much as possible. Add olive oil, lemon, blessed water, hing, black pepper, salt and dried herbs. Process to a creamy consistency. Put into a bowl and mix in olives and herbs by hand.

Recipe, photo and plating by Timothy Casey

Tags: basil leaves, Brazil, Brazil Nut, butter, Canneloni, celtic salt, dill, Eggplant, gourmet, Herb Cheeze, himalayan salt, hing, Italian seasoning, julienne bell pepper, kalamatta, lemon, nuts, Olive, olive oil, oregano, pepper, recipe, seeds, spinach, sunflower, thyme

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Organic Chicken Recipe

Turkey Meatballs in Marimara Sauce Recipe

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Cooking With Essential Oils

Recipe: Eggplant Canneloni

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