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thyme

Vegetable soup with lentil potato carrot and onion

German Lentil Soup

German Lental Soup (Linsensuppe)
 
A luscious, hearty soup.
Author:
Recipe type: Soup
Cuisine: German
Serves: 9½ cups
Ingredients
  • 1 1 lb pkg lentils
  • ¼ lb bacon, diced
  • 2 medium onions, sliced
  • 2 medium carrots, diced
  • 2 qt. water
  • 1 cup sliced celery
  • 2½ - 3 tsp salt
  • ½ tsp pepper
  • ½ tsp dried thyme
  • 2 bay leaves
  • 1 large potato, pared
  • 1 ham bone (left from cooked shank)
  • 2 tbsp lemon juice
Instructions
  1. Night before: Wash lentils and soak overnight in cold water to cover.
  2. Early next day:
  3. Dutch OvenDrain lentils. Then, in Dutch oven, saute diced bacon until golden. Now add sliced onions and diced carrots, and saute until onions are golden.
  4. Next, add lentils, water, sliced celery, salt, pepper, thyme, and bay leaves.
  5. With medium grater, grate pared potato into lentil mixture; add ham bone.
  6. Simmer, covered, 3 hr., when lentils should be nice and tender. Remove bay leaves
  7. Remove ham bone; cut all bits of meat from it and return meat to soup.
  8. To serve at once, add lemon juice. Or refrigerate soup till next day; then add lemon juice, reheat and serve. Makes 9½ cups of luscious, hearty soup.

 

Herbed Chicken Breast

Chicken Breast with Honey and Thyme

Chicken Breast with Honey and Thyme
 
Marinated chicken bakes to juicy tenderness with a sweet hot glaze. Sugar snap peas, asparagus or fiddleheads both look and taste right with the orange and oriental flavours of the glaze. Cook up a pot of rice, too.
Serves: 8 servings
Ingredients
  • 8 chicken breasts (about 3¼ lb - 1.75 kg total)
  • ½ cup - 125 mL orange juice
  • 2 tbsp - 25 mL olive oil
  • 1 tsp - 5mL grated orange rind
  • ¼ tsp - 1 mL hot pepper flakes
  • ¼ tsp - 1 mL pepper
  • ¼ tsp - 1 mL dried thyme
  • Glaze:
  • ½ cup - 125 mL liquid honey
  • 2 tbsp - 25 mL frozen orange juice concentrate, thawed
  • 1 tbsp - 15 mL soy sauce
  • 1 tbsp - 15 mL Dijon mustard
  • ½ tsp - 2 mL dried thyme
  • ½ tsp - 2 mL pepper
  • ½ tsp - 2 mL hot pepper sauce
  • ¼ tsp - 1 mL dried rosemary (or 2 tsp - 10 mL fresh)
Instructions
  1. Pat chicken dry. In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat. Cover and marinate for up to 8 hours in refrigerator.
  2. GLAZE: In bowl, combine honey, orange juice concentrate, soy sauce, mustard,thyme, pepper, hot pepper sauce and rosemary.
  3. Remove chicken from marinade; pat dry. Arrange chicken skin side up, on foil-lined baking sheet; brush with half of the glaze, Bake in 375 degree F (190 degree C) oven for 15 minutes; brush with remaining glaze. Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.

 

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