An Herbal Bedfellow

Onion Casserole

noreply@blogger.com (Jane Marie) — Wed, 04 Jan 2012 12:00:00 +0000

There are no herbs in this recipe, but I just had to share it with you. I recently made this onion casserole for the first time and it was fantastic. The original recipe called for 10 oz. of bleu cheese and 10 oz. of Havarti cheese, but I threw in what I had in the house - shredded Swiss and shredded cheddar.
I served mine with thick pork steaks on the grill, as a side dish. The following day I made a barbecue pork sandwich with leftover pork and BBQ sauce. I topped my sandwich with some heated up onion casserole. My sandwich was so good it could have challenged any BBQ restaurant.

2 large yellow onions, thinly sliced and separated into rings, divided
2 large red onions, thinly sliced and separated into rings, divided
12 green onions, chopped , divided
1 t. ground black pepper, divided
10 oz. shredded Swiss cheese
10 oz. shredded cheddar cheese
3 T. butter or margarine, cut into small pieces
3/4 c. dry white wine

Preheat oven to 350 degrees.. In a greased 9x13-inch baking pan, layer on half of yellow, red, and green onions. Sprinkle 1/2 t. pepper over onions. Top with cheddar cheese. Layer remaining onions and sprinkle remaining pepper over the top. Top with Swiss cheese. Place butter evenly over cheese. Pour wine over casserole.. Bake 1 hour or until onions are tender. If cheese browns too quickly, cover with aluminum foil. Serve hot.
Serves 12

You can make this a day in advance and refrigerate. Bring to room temperature before baking or increase baking time to 1 hour 15 minutes if the dish is cold.

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Sunrise Mimosas

noreply@blogger.com (Jane Marie) — Thu, 22 Dec 2011 12:00:00 +0000

Are you having lots of company over Christmas ? Tired of just orange juice and coffee in the morning? This is a perfect treat for your out-of-town guests when serving your morning brunch. Adults only, of course.

3/4 c. vodka
2 1/2 c. cranberry juice
1 1/2 c. orange juice
Orange slices to garnish

Pour first three ingredients into a blender and mix. Pour over ice cubes. Garnish with split orange slice half on rim of glass.
YIELD: 5-6 servings

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Hot Cappuccino Punch

noreply@blogger.com (Jane Marie) — Wed, 21 Dec 2011 12:00:00 +0000

Treat your overnight holiday guests to nice relaxing hot punch. Don't serve too late into the evening unless you use decaf coffee!

3 c. brewed coffee, room temperature
3 c. half and half
1/2 c. cream of coconut
1/2 c. rum
1/2 c. brandy

Combine all ingredients in a large saucepan. Cook over medium heat until mixture begins to boil. Remove from heat and serve immediately.
YIELD: 7-8 servings

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Homemade Blackberry Cordial

noreply@blogger.com (Jane Marie) — Tue, 20 Dec 2011 12:00:00 +0000

No, there are no herbs in this scrumptious beverage. But at the holidays I like to serve a unique and inviting drink to sip for the adults at the party. The blackberry color is perfect for your Christmas themed table and even goes well with New Year's Eve dessert!

1 c. club soda, chilled
2/3 c. creme de cassis
1/2 c. raspberry-flavored liqueur
1/2 c. blackberry-flavored brandy
Frozen blackberries to garnish

Combine all ingredients in a large bowl, mixing well. Serve chilled. Garnish with frozen blackberries.
YIELD: about 6 servings.

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Cinnamon Nut Mix

noreply@blogger.com (Jane Marie) — Mon, 19 Dec 2011 12:00:00 +0000

2 c. whole almonds
2 c. pecan halves
6 c. water
1 c. granulated sugar
1 c. firmly packed brwon sugar
1/4 c. ground cinnamon
1 T. ground ginger
2 t. ground allspice
1 t. ground cloves
2 egg whites

Preheat oven to 350 degrees. In a large saucepan, cover almonds and pecans with water. Bring to a boil, reduce heat to medium-low, and simmer 1 minute. Drain well. In a large bowl combine next 6 ingredients. In a medium bowl, whisk egg whites until foamy. Add nuts into sugar mixture, stirring until well coated. Spread evenly on a greased baking sheet. Stirring occasionally, bake 25 to 30 minutes. Cool completely on baking sheet. Store in air tight container.

YIELD: about 4 cups of nuts

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Nutty Garlic Cheese Spread

noreply@blogger.com (Jane Marie) — Sun, 18 Dec 2011 12:00:00 +0000

Another easy recipe from An Herbal Bedfellow, but this garlic cheese spread needs 8 hours of refrigerator time to set.

3 heads ( about 30 cloves) garlic, peeled
2 T. vegetable oil (olive oil works well also)
2 t. white wine vinegar
1 1/2 t. Worchestershire sauce
1 pkg. ( 8 oz.) cream cheese, softened
1 1/4 c. slivered almonds, toasted adn finely chopped
1 c. sour cream
1/4 c. chopped fresh parsley
1/2 t. dry mustard
1/2 t. dried oregano
1/2 t. salt
1/4 t. ground white pepper
Crackers or bread pieces

Preheat oven to 300 degrees. Place garlic and oil in a shallow baking dish, stirring until well coated. Bake 30 minutes or until light brown. Drain garlic on paper towels and cool completely.
Ina blender or food processor, process garlic, vinegar, and Worcestershire sauce until garlic is finely chopped.
In a medium bowl, beat cream cheese until smooth.
Stir in garlic mixture and remaining ingredients until thoroughly blended.
Cover and refrigerate 8 hours or overnight.
To serve: bring to room temperature and serve with crackers or bread pieces. (I like to put out a small loaf of round bread and let the guests tear off their own piece)

YIELD: about 3 cups of spread

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Cheese Blossoms

noreply@blogger.com (Jane Marie) — Sat, 17 Dec 2011 12:00:00 +0000

Looking for a great appetizer for your special party? Your guests will love you for this one! And as usual for An Herbal Bedfellow, easy to make, with just a little bit of fuss. Make the biscuits ahead, (allow for refrigerator time) and add the cheese and olives just before your guests arrive.

2 c. (8 oz.) grated, charp cheddar cheese
1 c. all-purpose flour
1/2 c. butter of margarine, softened
2 T. sesame seeds, toasted
1/2 t. salt
1 package (3 oz.) cream cheese, softened
3 oz. ( 1/2 of 6 oz. package) Kraft pasteurized process cheese with garlic
Slice pimento stuffed green olives for garnish

1. Preheat oven to 375 degrees.
2. Combine first 5 ingredients in a large bowl. Knead with hands, shaping dough into a smooth ball.
3. Cover and refrigerate for 1 hour.
4. Shape dough into 3/4-inch balls and place onto greased baking sheets. Bake 12-15 minutes or until light brown. Cool on wire rack.
5. In a small bowl, blend cream cheese and garlic cheese until smooth; refrigerate for 1 hour. Spoon cheese mixture into a decorating bag with a star tip or use a baggie with the corner snipped off. Pipe cheese onto biscuits just before serving.
5. Garnish each cheese blossom with 1 slice of olive.

YIELD: about 3 dozen cheese blossoms

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Spiced Coffee Creamer Mix

noreply@blogger.com (Jane Marie) — Thu, 15 Dec 2011 12:00:00 +0000

This makes a wonderful last minute hostess or Secret Santa gift. Place the mix in a pretty jar with a colorful bow, and no one will know that you just made it the day before. For a great gift presentation, place in a rustic basket, with two Holiday napkins and two Christmas mugs. Add a few homemade cookies in cellophane or Saran Wrap tied with a red and green ribbon. I like to add a bell or two to the ribbon. Be sure to include the instructions as to how to use the mix.

4 c. firmly packed brown sugar

2 c. coffee-flavored liqueur

1 1/2 c. nondairy powdered creamer

1 1/2 t. ground cinnamon

1 t. ground allspice

Ina large bowl, mix together all ingredients using lowest speed of an electric mixer. Cover and chill overnight. Store in an airtight container in refrigerator. To serve: spoon 1 T. of mix into a mug. Stir in 6 ounces of desired hot beverage such as coffee, wine, cocoa, or milk.

YIELD: about 4 cups of mix

Pesto Veggie Dip

noreply@blogger.com (Jane Marie) — Thu, 15 Dec 2011 11:58:00 +0000

This is a new twist on an old favorite. Easy and great for the Holidays!

1 1/2 c. chopped parsley
3/4 c. grated Parmesan cheese
1/4 c. pine nuts
1/4 c. olive oil
1 clove garlic
1 c. mayonnaise
1 c. sour cream
1 t. seasoned salt
1/4 t. ground black pepper
Fresh vegetables cleaned and cut to dipping length

Place first 4 ingredients in a blender or food processor.
Process until mixture resembles coarse meal.
Add remaining ingredients and process until smooth.
Serve with fresh vegetables.
YIELD: about 3 cups

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Warm Wassail

noreply@blogger.com (Jane Marie) — Wed, 07 Dec 2011 12:00:00 +0000

What's wassail, you ask? It's, traditionally, a warm, spiced punch. But don't let the word punch fool you -- this one is for adults only. Come in from the cold, sit by the fire, and get warm and toasty!

1 c. water
2 c. sugar
1 t. nutmeg
1 t. ginger
12 whole cloves
2 cinnamon sticks
2 c. dry sherry
1/2 c. brandy
6 eggs, separated
1 orange

1. Boil water and sugar over high heat.
2. Reduce heat, add nutmeg, ginger, cloves, cinnamon sticks, sherry, and brandy. Simmer for 10 minutes. Remove from heat.
3. Discard cloves and cinnamon sticks.
4. With an electric mixer, beat the egg yolks on high speed until thick and lemon colored.
5. Whisk the yolks into the hot spiced mixture and stir constantly over low heat for 5 minutes.
6. Pour into a heat-proof punch bowl.
7. Beat the egg whites until stiff, and spoon gently on top of the wassail punch.
8. Garnish with thin orange slices. Serve hot.

Makes 1 1/2 quart or 12 servings.

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Holiday Scones

noreply@blogger.com (Jane Marie) — Sun, 04 Dec 2011 12:00:00 +0000

As you can tell, I'm packing on the recipes for your holiday cooking and baking. Not all are low in fat and healthy, I must add, but once in a while a sweet treat can't hurt, right? Scones are an old time English favorite perfect for breakfast or afternoon tea (coffee break in America) when company is visiting. Substitute any fruit you like, such as raisins, blueberries, raspberries or even dates, for the currants or use no fruit at all. It's totally up to you!
( for a lower fat recipe for scones, see another post of mine here: Cornmeal Currant Scones

2 1/2 c. flour
1 T. baking powder
1 t. salt
1/2 c. cold butter
1/3 c. sugar
1 t. grated lemon peel
1. c. currants (opt.)
1 egg
1/3 c. milk

1. Preheat the oven to 425 degrees. Butter 2 baking sheets.
2. Mix flour, baking powder, and salt in a bowl. Add butter, breaking it into bits. Mix with the other ingredients.
3. Mix in sugar, lemon peel, and currants,
4. Using a spoon, drop 2-inch balls of the dough onto the baking sheets.
5. Bake 12 minutes or until puffed and golden.
6. Serve hot with sweetened whipped cream or butter and raspberry preserves.

Makes 18 scones.

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Sugarplums

noreply@blogger.com (Jane Marie) — Thu, 01 Dec 2011 12:00:00 +0000

Twas the Night Before Christmas and all through the house, not a creature was stirring, not even a mouse.
This the beginning of my favorite Chrsitmas story. When it comes to the part, Visions of Sugarplums dancing in their heads, I always wondered what a sugarplum was. A few years ago I was given a lovely Chrsitmas recipe book and I found the recipe for sugarplums within its beautiful pages. I made sugarplums that year and they were a big hot with young and old. Beware they are very sweet and sticky. I plan to make these these year again and will serve them in mini gold foil cups. Can't wait!

1 c. dried apricots
1 c. pecans
1/2 c. pitted dates
1/2 c. golden raisins
2 c. vanilla wafers
1 c. flaked coconut
1/2 c. orange juice
1/2 c. sugar

1. Finely chop the apricots, pecans, dates, and raisins in a food processor or with a sharp knife.
2. Place several wafers in a plastic bag. Use a rolling pin to make 1 cup of crumbs.
3. Place the fruit and nut mixture and the crumbs in a large bowl and toss with the coconut and orange juice.
4. Using your fingers, form into 1/4-inch balls. On a plate, roll the balls in sugar.
5. Place in paper candy cups or wrap in a little squares of clear cellophane, twist at the top and tie with a gold cord or narrow ribbon.
Makes 5 dozen sugarplums.

If you like An Herbal Bedfellow, check out my other blog at: http://thyme-for-herbs.com.

Cranberry Chutney

noreply@blogger.com (Jane Marie) — Sun, 27 Nov 2011 15:53:00 +0000

Perfect for Christmas dinner as a compliment to your meat dish or put on a cracker with some cream cheese for a cocktail party.

1 red apple, unpeeled
1 orange, unpeeled
1 c. seedless grapes
1 pound cranberries
1 1/2 c. sugar
1 c. cranberry juice
1/2 c. orange juice
1/2 c. cider vinegar
1 t. allspice
3 cinnamon sticks
1 1/2 c. walnuts. chopped
1 c. cocktail onions, drained

1. Cube apple; seed and chop the orange; quarter grapes; set all aside
2. Wash the cranberries, remove stems, and place in a saucepan. Stir in sugar, cranberry juice, orange juice, vinegar, allspice, and cinnamon sticks.
3. Bring to a full boil over medium-high heat. Reduce heat and cook 15 minutes or until berries pop.
4. Add the fruits, nuts, and onions. Cook over low heat, stirring occasionally, until mixture thickens ( about 10 minutes.)
5. Discard cinnamon sticks and cool . Can be refrigerated up to 2 weeks. Serve cold.

If you like this blog, please look for my other blog: Thyme for Herbs

Gingerbread Oranments

noreply@blogger.com (Jane Marie) — Sat, 26 Nov 2011 18:54:00 +0000

Does it seem too early to talk about decorating your tree? Or are you like me and it's fully decorated already? We usually light our tree the day after Thanksgiving, but this year we were anxious to see how it would look in the new house and turned on its full glory on Thanksgiving night.
As with all things Christmas, you need to plan in advance. Most crafts take a while to complete. These festive ornaments are made with gingerbread and are a delight to most children and adults alike. Make sure the icing has plenty of time to firm up before attempting to place on the tree.

1/2 c. butter
6 T sugar
1/4 c. brown sugar
1/2 c. molasses
1 egg
2 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
2 t. cinnamon
1 1/2t. ginger
1 4-inch Christmas cookie cutters

With an electric mixer, cream the butter with both sugars, molasses, and egg yolk.
Mix the remaining ingredients, except the egg white, together. Stir into the butter mixture to form a stiff dough.
Chill the dough 1 hour, then roll it out on a lightly floured surface to 1/8-inch thickness. Cut into traditional Christmas shapes.
Preheat oven to 350 degrees. and butter cookie sheets. Lift cookies onto the sheets and brush lightly with egg white.
Bake 8 minutes until crisp. Make a hole 1 inch from the top of each cookie, then cool. Pipe edges with icing of your choice. Thread holes with gold cord.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Turkey Soup

noreply@blogger.com (Jane Marie) — Mon, 21 Nov 2011 12:00:00 +0000

Plan ahead and get ready for turkey soup after Thanksgiving is over. This is a nice twist, made with tortellini and watercress.

4 quarts ( 16 cups) water
The carcass of a turkey, broken into large pieces
1 carrot, sliced
2 ribs celery
1 bay leaf
1 onion, quartered
1/2 dried thyme
3 sprigs parsley
1 t. fennel seeds
1/2 lb. fresh cheese tortellini
salt & pepper to taste
4 cups coarsely chopped and rinsed watercress

In a large pot, combine the water, turkey carcass, carrot, celery, bay leaf, onion, thyme, parsley, and fennel seeds and simmer for 1 1/2 hours.
Strain the stock through a sieve into a large bowl, then transfer meat to a cutting board, discarding the bones and remaining solids.
Chop the meat fine. Return the strained stock to the pot; add turkey meat, and bring to a boil.
Add tortellini; salt and pepper to taste. Simmer until the tortellini are just tender.
Add watercress and simmer the soup for 1 minute. Serve hot.
Makes about 12 cups.

If you like this blog, please look for my other blogs: Thyme for Herbs

Easy Stuffing

noreply@blogger.com (Jane Marie) — Fri, 18 Nov 2011 11:18:00 +0000

This is a real easy stove-top stuffing recipe for cooks who want to make their own but don't want to take the time to cube and dry the bread. No need to actually stuff the turkey, either. It's so easy you can have it any time of the year.

8 T (1 stick of butter)
1 yellow onion, diced ( about 2 cups)
4 ribs celery, sliced on the diagonal (about 2 cups)
15 oz. seasoned croutons
2 T. parsley flakes (or 1/2 c. chopped fresh)
1 T. poultry seasoning
4 c. low-sodium chicken stock
Optional:
1 c. mixed fried fruit (cranberries, apples, apricots)
1 c. toasted nuts ( walnuts or pecans work well)

Heat large cast iron skillet on medium-high. Melt butter; add onion and celery. Cook stirring occasionally until soft - 6 to7 minutes.
Transfer mixture to a large bowl but do not clean skillet. Add croutons and remaining ingredients (including optional ones of your choice) to mixture in the bowl and toss very gently.
Return stuffing to skillet. Let rest, uncovered, until cool.; then cover with foil and refrigerate until 2 hours before serving.
If you prefer, warm it slightly in the microwave. Do not overcook.
Serves:8

If you like this blog, please look for my other blogs: Thyme for Herbs--

Bar Stools for your Kitchen

noreply@blogger.com (Jane Marie) — Thu, 17 Nov 2011 11:50:00 +0000

Today I am doing something a little different. I am offering to you a guest writer on the subject of decorating your kitchen/eating area. Rob is writing from Barstools.net. It's a great site with a huge number of barstools to choose from; you should check it out. I'm sure you'll find this article very helpful and informative. Jane

Choosing bar stools for your kitchen

The kitchen is a place for work, but it is also a place for play. Decorating a kitchen is a great example of an endeavor that requires harmonizing aesthetics and functionality into a unified, cohesive look. If you have the counter for it, one of the best ways to make your kitchen inviting, stylish, and functional as a space is the addition of bar stools.

One of the most important things to determine in shopping for bar stools for your kitchen is to first determine what kind you want: stationary or adjustable. Stationary bar stools offer a unique look in that often resemble regular chairs only the have taller legs and a narrower seat. These almost always have back rests and are often made out of wood.

Adjustable barstools on the other hand are available in a great variety of styles and materials. They are quite user friendly as they can be swiveled and lowered or raised. One of the most important things to look for when buying an adjustable bar stool is whether or not it has a backrest. Some people might prefer the simple look of a seat without a backrest, whereas other people might like the support a backrest offers.

Another thing to consider is what kind of material a bar stool is made out of. This is important when decorating a kitchen. If the kitchen has a modern aesthetic, than a metal bar stool would make more sense in that environment. If it has a more country, traditional feel, than wood be the better way to go. Adjustable bar stools come in metal, but there are wooden bar stools that do swivel though they do not lower.

Also, consider the material used for the seat. Some people might want a cushion, whereas others prefer the sleekness of a hard plastic or metal seat. If your kitchen has a modern feel, the latter would be the best choice.

And of course, do not forget to think about the color choices! Having bar stools that match the walls of the kitchen are a good way to go.

Bar stools add so much to a kitchen and help make the room into a friendly gathering place and not just a spot for preparing a meal.

If you like this blog, please look for my other blog: Thyme for Herbs

Cranberry Bread

noreply@blogger.com (Jane Marie) — Sun, 13 Nov 2011 12:09:00 +0000

2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
2 T. liquid sweetener or 1 1/2 c. sugar
1 c. cranberries, halved
1/2 c. walnuts
3/4 c. unsweetened orange juice
1 egg
2 T. vegetable oil

Preheat oven to 350 degrees
Mix flour, salt, baking powder, and baking soda.
Stir in sweetener, cranberries, and walnuts.
Combine orange juice, egg, and vegetable oil; add to dry mixture and stir only until moistened.
Pour into greased 9x5x3xinch pan.
Bake for 45-50 minutes.
Remove from pan to cool.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Easy Potato Ham Soup

noreply@blogger.com (Jane Marie) — Thu, 10 Nov 2011 12:00:00 +0000

3 c. potatoes, peeled and cubed
1.2 c. chopped celery
1/2 c. chopped onion
1 cube chicken bouillon
1 c. water
1 T. minced garlic
1 t. dried parsley
1/2 t. salt
1/2 t. pepper
2 t. all-purpose flour
1 1/2 c. milk
1 1/2 c. shredded Cheddar cheese
1 c. cooked ham, cubed

Ina large saucepan or soup pot, and potatoes, celery, onion, chicken bouillon, water, garlic, and parsley; season with salt and pepper.
Simmer until vegetables are tender.
In a separate bowl, mix flour and milk.
Once it is well blended, slowly add to soup and cook until soup thickens.
Stir in cheese and ham and simmer until cheese is melted and ham is heated through.
(My husband declares this soup to be perfection!)

If you like this blog, please look for my other blogs: Thyme for Herbs--

Sweet Potato Chili Cakes with Cilantro Lime Sauce

noreply@blogger.com (Jane Marie) — Sun, 06 Nov 2011 12:00:00 +0000

Cilantro Lime Sauce -- make ahead:
8 oz. sour cream
1/2 c. cilantro, minced
1 lime, zested and juiced
pinch of salt

Combine sour cream, cilantro, lime zest, lime juice, and salt in a small bowl. Cover and refrigerate until ready to serve

Sweet Potato Chili Cakes:
4 c. sweet potatoes, peeled and grated
1/2 jalapeno, seeded and diced
3/4 c. flour
3/4 t. baking powder
3/4 t. kosher salt
1/2 t. cumin
1/2 t. chipotle chili powder
1/4 t. black pepper
1 egg, beaten
1/4 c. milk
Oil ( for frying)

In a large bowl, combine sweet potatoes, jalapeno, flour, baking powder, kosher salt, cumin, chipotle chili powder, black pepper.
In a small bowl, lightly beat the egg and milk.
Add egg/milk mixture to sweet potato mixture and mix until well blended.
Heat large skillet over medium high heat; add oil to cover bottom.
Drop mixture by rounded teaspoonfuls into hot oil; press lightly to flatten to size of half dollar (If you rememebr what that is :)
Cook until golden brown (1-2 minutes, each side)
Transfer to platter; top each with Cilantro Lime Sauce
Garnish with fresh cilantro

If you like this blog, please look for my other blogs: Thyme for Herbs--

Butternut Squash Harvest Stew

noreply@blogger.com (Jane Marie) — Thu, 03 Nov 2011 11:00:00 +0000

Peel and dice into 1 1/2 inch pieces:
1 medium rutabaga,
2 medium parsnips,
6 medium carrots,
6 red potatoes
2 c. cubed butternut squash
2 T. butter
1.5 lb. boneless skinless chicken thighs, cut into bite-sized pieces
1/3 c. flour
1/4 t. pepper
2 large leeks, chopped
4 c. chicken stock (broth)
2 T. fresh Italian parsley, chopped
2 T. fresh basil, chopped
1/4 t. nutmeg

Bring a large saucepan of water to a boil,
Add rutabaga, parsnips, carrots, potatoes, and butternut squash. Cover and cook 10-15 min or until tender. Drain and set aside.
While vegetables are cooking, melt butter in a large pot over medium heat.
Dust chicken with flour seasoned with pepper, reserving any leftover flour; brown chicken half at a time in a pot with butter.
Remove chicken when browned.
Add leeks to pot. Saute for 3 minutes or until tender.
Add 1 T. reserved flour to pot. Stir to form paste.
Stir in chicken stock, parsley, basil, and nutmeg.
Bring to a boil, stirring frquently.
Return chicken to pot; add vegetables, reduce heat to low.
Cover and simmer 10 minutes.

Serves: 6-8

If you like this blog, please look for my other blogs: Thyme for Herbs--

Peanut Butter Pumpkin Bread

noreply@blogger.com (Jane Marie) — Sun, 30 Oct 2011 11:00:00 +0000

3 c, sugar
1 can (15 oz.) solid packed pumpkin
4 eggs
1 c. vegetable oil
3/4 c. water
2/3 c. peanut butter
3 1/2 c flour
2 t. baking soda
1 1/2 t. salt
1 t. ground cinnamon
1 t. ground nutmeg

Preheat oven to 350 degrees.
In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water, and peanut butter; beat well.
Combine the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the pumpkin mixture; mix well.
Pour into two greased 9x5x3 inch loaf pans.
Bake for 60-70 minutes or until toothpick comes out clean.
Cool for 10 minutes before removing from pans.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Carmelized Cranberry Mushroom Galette

noreply@blogger.com (Jane Marie) — Thu, 27 Oct 2011 11:00:00 +0000

8 oz. mascarpone cheese
1 T. cranberry sauce
1 T. orange marmalade
2 T. sugar
1 c. chopped red onion
1 c. dried cranberries
3/4 c. chopped fresh mushrooms
1 T. olive oil
1/2 t. lemon pepper seasoning
1/2 t. salt
1/4 t. smoked paprika
2 T. cranberry tangerine juice drink
1 sheet frozen puff pastry
1/2 c. real bacon bits
1/4 c. minced fresh basil

Preheat oven to 400 degrees.
Combine cheese, cranberry sauce, and marmalade in a small bowl. Chill until serving.
Cook sugar in a large skillet over medium-high heat for 2 minutes or until it begins to melt..
Add onion; cook and stir for 2 minutes longer.
Add dried cranberries, mushrooms, olive oil, lemon pepper, salt, and paprika; cook for 2 minutes, stirring occasionally. Reduce heat.
Add cranberry tangerine drink; cook until mushrooms are tender; stirring occasionally.

Unfold pastry on a greased baking sheet.
Spread cranberry mixture to within 1/2 inches of edges.
Sprinkle with bacon bits.
Bake for 20-25 minutes or until pastry is golden brown.
Cool for 10 minutes.
Sprinkle with basil.
Cut into small squares.
Top with mascarpone topping.

If you like this blog, please look for my other blogs: Thyme for Herbs--

German Chili

noreply@blogger.com (Jane Marie) — Mon, 24 Oct 2011 11:00:00 +0000

1 medium onion chopped
Butter
1 lb. sausage
4 1/2 c. water
4 medium potatoes, peeled and cubed
1/2 t. salt
1 t. dill seed
1/4 t. caraway seed
16 oz. can sauerkraut, undrained
1 c. sour cream (use more for creamier soup)
1 T. flour
salt and pepper

Saute onion in a little butter, then add sausage and continue sauteing several minutes.
Add water, potatoes, and salt; bring to a boil.
Add dill and caraway seeds; cook until potatoes are tender.
Add undrained sauerkraut; bring to a boil.
In a small bowl, combine sour cream and flour.
Gradually add about 1 cup of hot soup ( try to get just the liquid) into sour cream/flour mixture.
Return to pot of soup; blend well.
Heat through but do not boil.
Season to taste with salt and pepper.

Rye bread goes well with this soup and adds to the truly delicious German flavor. Hubby declares this one a keeper but you must like sauerkraut, The flavor is strong.

If you like this blog, please look for my other blogs: Thyme for Herbs--

Roaster Butternut Squash with Cider Vinaigrette

noreply@blogger.com (Jane Marie) — Sat, 22 Oct 2011 10:34:00 +0000

1 (1 1/2 lb.) butternut squash, peeled and 3/4 inch cubed
Olive oil
1 T. pure maple syrup
Salt
Freshly ground black pepper
4 T. dried cranberries
3/4 c. apple cider or apple juice
2 T. cider vinegar
2 T. minced shallots
2 t. Dijon mustard
4 oz. baby arugula, washed and spun dry
1/2 c. walnut halves, toasted
3/4 c. freshly grated Parmesan

Preheat oven to 350 degrees.
Place the butternut squash on a sheet pan.
Add 2 T. olive oil, the maple syrup, 1 t. salt, and 1/2 t. black pepper and toss.
Roast the squash for 15-20 minutes, turning once, or until tender.
Add the cranberries to the pan during the last 5 minutes.

Vinaigrette:
While squash is roasting, combine the apple cider ( or juice), vinegar, and shallots in a small saucepan and bring to a boil over medium high heat.
Cook for 6-8 minutes until the cider is reduced to about 1/4 cup.
Turn off heat and whisk in the mustard, 1/2 c. olive oil, 1 t. salt, and 1/2 t. black pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, walnuts, and grated Parmesan.
Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

If you like this blog, please look for my other blogs: Thyme for Herbs--