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~ For people who are passionate about respecting the earth, walking in nature, observing wildlife, local diet, making do, repurposing, organic gardening, foraging for wild plants and fungi, natural health, scrumptious healthy cooking, renovations, DIY, crafting, raising children simply and mindfully, taking time for stillness, and living in harmony with the seasons.

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Tag Archives: thyme

adventures with whole grains: cheesy barley and spelt muffins with thyme

08 Tuesday May 2012

Posted by Delena Rose in cook, whole grains

≈ 1 Comment

Tags

barley and spelt muffins, barley flour, cheesy muffins, muffins, parmesan cheese, spelt flour, thyme, wheat-free

I adapted this recipe from Lorna Sass’s ‘Whole Grains Every Day Every Way’ cookbook. This delicious recipe uses barley and spelt flour- both of which are easy to find at your local health food store or Farmers Market; unless you mill your own flours as I have been doing since getting the mighty WonderMill last month.

Cheesy Barley and Spelt Muffins with Thyme

1 cup spelt flour

1 cup barley flour

2-1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teasoon dried thyme

3/4 teaspoon salt

2 large eggs

1-1/2 cup buttermilk, well-shaken

1/4 cup extra virgin olive oil

2 tablespoons honey

1/2 cup grated parmesan cheese (half for the batter, half for the topping)

Preheat your oven to 400 degrees (F). Grease 12 standard muffin cups.

In a large bowl, combine the spelt and barley flours, baking powders, baking soda, thyme and salt. In a smaller bowl, lightly beat the eggs. Blend in the buttermilk, oil and honey.

Stir the egg mixture into the dry ingredients, just until most of the flour is absorbed. Do not over-mix. Divide the batter among the muffin cups. Top with a generous pinch of grated cheese over each muffin. Brush away any cheese that lands outside of the muffin cups.

Bake for 12-15 minutes, until the muffins are golden brown around the edges and a toothpick inserted in the center comes out clean. Set the muffin tin on a cooling rack. Let cool for a few minutes, then twist the muffins to release them or run a knife around the edges to pop them out. Serve warm. Enjoy!

Note: If not eating the same day, freeze in a zipper-topped freezer bag for up to 3 months. Thaw at room temperature or in a warm oven.

Resource:

Sass, L. (2006). Whole Grains Every Day Every Way.  New York: Clarkson Potters Publishers.

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focaccia with fresh herbs

24 Friday Feb 2012

Posted by Delena Rose in cook

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Tags

bread, coarse sea salt, focaccia, rosemary, rosemary focaccia, sandwich bread, thyme

Focaccia is wonderful on its own, served with your finest aged balsamic vinegar and a fruity extra-virgin olive oil for dipping. It also makes a very flavorful sandwich bread- great for picnics, hikes and road trips!

Focaccia with Fresh Herbs

1 package (or 1 tablespoon) of active dry yeast

1 teaspoon organic sugar or honey

5 cups unbleached all-purpose flour, plus more for kneading

¼ cup plus 3 tablespoons extra-virgin olive oil

1 tablespoon fine chopped fresh rosemary or thyme

1 teaspoon coarse sea salt

In a large bowl, place yeast, 1-2/3 cups of warm water and honey. Mix together and let stand for about 5 minutes (mixture should start to look creamy). Add olive oil and flour, a cup at a time until a soft dough forms. Turn dough onto a floured surface and knead for about 8 minutes, adding more flour when needed. Transfer to a large  oiled bowl and cover with a damp tea towel. Place in a warm place and let rise until doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Divide into two equal pieces and roll each piece on a floured surface into desired shape (round, oval, rectangular). Sprinkle the fresh herbs onto the dough (save about 1 tablespoon for the top) and fold over to incorporate. Note, today I used thyme on one loaf and rosemary on the other for variety. Place on an oiled baking sheet (or lined with parchment paper) and cover with a damp tea towel. Allow dough to rise until doubled in bulk, about 1 hour.

Preheat oven to 425 degrees (F). Make shallow indentations with your fingertips all over the dough, then brush with olive oil and sprinkle the last of the fresh herbs and the sea salt over top. Bake until golden brown, about 25 minutes. Cool on a wire rack before serving. Enjoy!

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lemon buttered chicken with thyme

21 Tuesday Feb 2012

Posted by Delena Rose in cook

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Tags

butter, chicken, dinner, herbed chicken, lemon, lemon buttered chicken, paprika, thyme

This dish is so simple to make and always turns out moist and delicious. This is one of those no-fuss dishes that are great when cooking for large groups. I love the lemon-butter-thyme combination of flavors with the chicken. Of course, the entire house smells wonderful as it roasts in the oven!

Lemon Buttered Chicken with Thyme

About 8 chicken thighs (organic, free-range, if possible)

4 tablespoons olive oil

4 tablespoons butter, melted

juice of 2 lemons

8-12 sprigs fresh thyme, stems removed (must be fresh, dried will not do)

1 teaspoon paprika

salt and pepper

Using your hands, rub oil all over each chicken thigh and place in an oven-proof baking dish. Generously grind salt and pepper and then sprinkle the paprika over the chicken. Spoon a bit of melted butter over each piece of chicken, then follow with the lemon juice. Liberally sprinkle the thyme over the chicken. Roast in a 425 degree (F) oven for 35 minutes. During this time, spoon more melted butter and lemon juice over the chicken twice. Serve immediately with rice or pasta and vegetables. Enjoy!

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herb & cheese bread

12 Wednesday Oct 2011

Posted by Delena Rose in cook

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Tags

Asiago, bake, basil, bread, cheese, chives, fontina, Gruyere, herb, herb cheese bread, tarragon, thyme

Enjoy the last of your summer herbs in this scrumptious cheesy bread. Excellent served with soup, or made into giant croutons for salads, or enjoyed as a baguette in a hearty sandwich.

Herb & Cheese Bread

1 package (or 1 tablespoon) active dry yeast

1 cup warm water

3 cups unbleached, all-purpose flour

1 teaspoon salt

1 teaspoon freshly ground pepper

2 tablespoons olive oil

¼ cup mixed fresh herbs, such as basil, chives, thyme and tarragon.

¾ cup coarsely grated cheese, such as Asiago, Gruyere or fontina

cornmeal

1 large egg beaten together with 1 tablespoon water

Place yeast and water in a large bowl. Allow to sit for about 10 minutes, or until bubbly. Add salt, pepper, olive oil, herbs and cheese and mix thoroughly. Add flour, a cup at a time. Depending on the humidity, more or less flour may be needed.

Transfer dough to a floured surface and knead to about 10 minutes, or until the dough is satiny and smooth. Place dough in a large clean bowl that has been oiled. Cover with a damp towel and let the dough rise in a warm spot for about an hour and a half.

Punch down dough and shape into loaves or rolls. Place on greased pan that has been lightly sprinkled with cornmeal. Place in warm spot and let dough rise for another hour, or until doubled.

Carefully paint top of loaves with egg wash and bake in lower rack in oven for 25 minutes or until loaves are golden brown. Place loaves on cooling rack and wait until fully cool before slicing.

Enjoy!

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