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Thyme for Cooking

Thyme for Cooking

Healthy Food, Fresh Ingredients, Easy Recipes

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Tag Archives: carrots

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Pork Tenderloin, Spanish-Style

Thyme for Cooking Posted on April 5, 2017 by KateApril 5, 2017

This is not a slow cooker recipe; it’s a skillet recipe. The slow cookers have retired for the season. The Spanish, like most people living in a country with a warm climate, grow and eat lots of peppers. We all know I don’t like hot peppers, but I love mild peppers. When we lived in Andorra I used long, green chilies. Now I make do with bell peppers. Use hotter peppers and … Continue reading →

Posted in Pork; more in Slow Cooker, Main Dishes | Tagged carrots, olives, peppers, pork tenderloin

White Bean, Carrot, Celery Salad; we looked at a car today

Thyme for Cooking Posted on July 27, 2016 by KateOctober 3, 2017

Now that the lettuce is done we turn our attention to other salads. It’s always nice to have a salad on hand in the fridge to have for an easy lunch or quick addition to dinner. I love pasta and rice salads, but I’m referring to vegetable salads – Cole Slaw, Cucumber Salad, Three (or Five) Bean Salad, Tomato Salad  just to name a few. This one is slightly different … Continue reading →

Posted in Small Plates: Salads for Starters or Lunches, The Side Salads: Greens, Vegetables | Tagged carrots, celery, white bean salad

Stove Top Balsamic Glazed Carrots; Secret Recipe Club

Thyme for Cooking Posted on July 4, 2016 by KateNovember 7, 2017

Ready for the July edition of the Secret Recipe Club? This month I explored Mother Would Know. Indeed…. she would. But that’s another subject entirely. Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting culinary advice. The name fits, doesn’t it? She has so many delicious-sounding (and looking) recipes on her blog it was hard to choose one to try. In the end it … Continue reading →

Posted in Vegetables: Winter | Tagged balsamic glaze, carrots

Roasted Vegetables, Moroccan Style; do we believe the food police

Thyme for Cooking Posted on February 19, 2016 by KateFebruary 19, 2016

Apparently, I’m slowing down. Well, at least when it comes to cooking. These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less. These vegetables were worth every minute. I made them for my dinner party last weekend – and they were such a hit I ran out! Since I had … Continue reading →

Posted in Vegetables: Winter | Tagged carrots, roasted vegetables, sweet potato

Slow Roasted Pork Loin, Potatoes, Carrots & Shallots, the update

Thyme for Cooking Posted on March 2, 2015 by KateMarch 2, 2015

We have ‘pork fairs’ here often. I usually buy whole pork loins, then slice them into nice, thick ‘chops’. Normally, one end of the loin is really not suitable for the chops and that gets used in stir-fries or risotto. The last time I did all this I decided a nice pot roast would be good, it still being winter and all….. Further thought, and looking at my recipes, made … Continue reading →

Posted in Pork; more in Slow Cooker, Main Dishes | Tagged carrots, potatoes, roast pork

Braised Potatoes and Carrots with Bay Leaves, time to lighten up

Thyme for Cooking Posted on January 2, 2015 by KateJanuary 2, 2015

The holidays are over, almost….. The cookies are gone, we’ve finished the liqueur-filled chocolates…. Time to get back to the real world. I got the notice in the mail the other day that I’m being scheduled for my physical exam. It’s done every five years here. Long-time readers will remember that it was during my last physical (which was also my first) that I discovered I was fat by French … Continue reading →

Posted in Potatoes | Tagged bay leaves, carrots, potatoes

Carrot Egg Fu Yung, moose season

Thyme for Cooking Posted on October 12, 2014 by KateOctober 16, 2014

If you cook the rice with water or vegetable stock and make the sauce with vegetable stock, you have a lovely vegetarian main course. The rice adds ‘substance’ to the egg although you really can’t tell that it’s there. The shredded carrots add a bit of crunch. This goes together quickly if the rice is cooked in advance. Carrot Egg Fu Yung Total time: 35 minutes Ingredients: 1/2 cup (3.3oz, … Continue reading →

Posted in Main Courses featuring Vegetables. | Tagged carrots, egg fu yung

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