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  • The Low Fat Chick 10:04 am on October 14, 2012 Permalink | Reply
    Tags: , , , , , , thyme,   

    Shrimp with Audouille and Hominy Grits 

    I grew up in different places so I often tell people I am not sure where I am from or where to claim home. But, after leaving the south, it has become apparent that I am mostly a southerner, even though I maintain a west coast accent.  Being raised in California, Pennsylvania, and Georgia, I sometimes have an identity crisis, but the food always brings me back to Georgia, as nothing beats southern cooking. Unfortunately, there are many unhealthy southern recipes, but this one is not only healthier but the flavors are so amazing. No southern recipe would be complete without butter for top-notch flavor, so the fat content is a little higher than most my recipes, but still low in calories.

    I have made shrimp and grits before, but never made a recipe that made me think I was in a restaurant.  This recipe, which I made from southern chef Hugh Acheson’s book, A New Turn in the South, is so fabulous I am at a loss for words. The effort required to make this is worth it and if you serve to guests for brunch, you will truly impress. I cannot get enough of this dish, especially when I top it with a few dashes of Tabasco sauce. Oh, and it makes it even better that I won this gorgeous book in a twitter contest a few months ago.

    Ingredients

    3/4 tsp salt
    3/4 cup hominy grits
    4 Tbsp butter, unsalted, cold
    1/2 cup sweet onion, minced
    1/4 cup celery, minced
    1/2 pound andouille sausage, chopped into 1/4 inch cubes
    1 garlic clove, minced
    1/2 cup roasted red peppers, chopped
    2 plum tomatoes, seeded and diced
    1 tsp Old Bay seasoning
    1/4 tsp red pepper flakes
    1/2 cup tomato juice
    1/2 cup clam juice
    1 pound shrimp, peeled and deveined
    1 tsp fresh thyme, chopped
    1 tsp fresh flat leaf parsley, chopped
    1 Tbsp freshly squeezed lemon juice (about 1 lemon)

    Preparation

    In a nonreactive 2-quart saucepan, combine 3 cups water, 1/2 tsp of salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of butter and set the cooked grits aside.

    Melt 1 tablespoon of the butter in a 12-inch frying pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.

    Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.

    Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, peppers, and
    tomatoes over each pile of grits. Serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (13.2 ounces).
    Calories 530.03

    % Daily Value
    Calories From Fat  262.47  50%
    Total Fat 29.42g  45%
    Saturated Fat  12.73g  64%

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  • The Low Fat Chick 1:14 pm on September 2, 2012 Permalink | Reply
    Tags: , cornmeal, , , , , polenta, thyme   

    Cheesy Polenta with Mushroom Herb Sauce 

    I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out.  To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast.  I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview.  I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving.  After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!

    Ingredients

    2/3 cup stone ground white cornmeal
    2 cups beef broth, reduced sodium
    1/2 tsp dried oregano
    1/2 cup parmesan cheese, shredded
    2 tsp extra virgin olive oil
    10 oz mushrooms, sliced
    1/2 tsp fresh lemon juice
    1 tsp thyme, finely chopped
    1 tsp chives, finely chopped
    1 tsp Italian parsley, finely chopped
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1/2 cup ricotta, part skim

    Preparation

    Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.

    Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.

    Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 457.54

    % Daily Value
    Calories From Fat 148.78 33%
    Total Fat 16.93g  26%
    Saturated Fat  7.63g  38%

     
  • The Low Fat Chick 8:48 pm on March 2, 2012 Permalink | Reply
    Tags: cod, prosciutto, thyme,   

    Roasted Prosciutto Cod 

    Thumbing through old recipes, I came across this one in my archives. It is simple and easy, but elegant. Anyone who has trouble cooking fish cannot go wrong with this recipe. You simply roast it in the over and next thing you know, there is a magnificent dish before you.  I have seen a different version of this on a cooking show, but they grilled it. I prefer roasting the cod with tomatoes to get a moist fish. If you are watching your sodium, like I regularly do, eat this on a day you have previously consumed low sodium dishes. I say this because prosciutto is a cured meat and is high in sodium, but so tasty and adds much flavor to this fish. Everything in moderation is good, and this includes sodium.

    Ingredients

    1 1/2 lbs skinless cod fillets cut into 4 equal portions
    1/4 tsp salt, divided
    1/2 tsp black pepper, divided
    1 Tbsp thyme leaves, removed from sprigs
    1/2 lb prosciutto
    2 tomatoes
    2 Tbsp olive oil

    Preparation

    Preheat oven to 425°. Wash cod, pat dry on paper towels and remove any stray bones. Lightly season with 1/8 tsp salt and 1/4 tsp pepper.

    Place fillets in a rimmed baking sheet and drizzle 1 tablespoon oil over fillets. Lightly rub oil on both sides of each fillet. Sprinkle top of each fillet with thyme. Lay prosciutto over each fillet, overlapping the slices to cover the fish in an even layer. Tuck the ends of the prosciutto under the fish.

    Slice tomatoes and add to the baking sheet placed between, but close to the fish. Drizzle tomatoes and prosciutto with the remaining oil. Season tomatoes with remaining salt and pepper.

    Roast for 20 minutes until the tomatoes are lightly colored and the fish is cooked through.

    Serve fish garnished with tomatoes and cooking juices spooned over it.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.4 ounces).
    Calories 316.59

    % Daily Value
    Calories From Fat  114.83  36%
    Total Fat 12.69g  20%
    Saturated Fat 2.75g  14%

     
  • The Low Fat Chick 7:39 pm on March 2, 2012 Permalink | Reply
    Tags: , , , , thyme   

    Mushroom Risotto 

    Earlier this week I broiled fish for dinner and wanted something simple and healthy to go with it. Mushroom risotto came to mind as I am a serious lover of meaty mushrooms. I first made this dish from a book recipe a year ago, but I have since changed the ingredients and the preparation method, so I now own this recipe and am thrilled to share it with you. This can be a side dish or also, an entree by throwing in 1/2 pound marinated shrimp. I have eaten this both ways, but either way I enjoy it very much.

    Ingredients

    3/4 cup dried porcini mushrooms
    1 Tbsp extra virgin olive oil
    1 large garlic clove, finely minced
    1/2 onion, finely chopped
    1 cup arborio rice
    4 oz white mushrooms, sliced
    4 thyme sprigs
    1 Tbsp Italian flat leaf parsley, chopped
    1 tsp salt
    1/4 tsp pepper
    Tabasco sauce, optional

    Preparation

    Soak porcini mushrooms for 30 minutes in 2 cups boiling water. With a slotted spoon remove mushrooms and place on a plate lined with a paper towel. Set aside mushroom stock.

    Preheat oven to 425° F. Heat oil in a large skillet on medium-high heat. Add garlic and cook for 30 seconds till fragrant. Be careful not to burn the garlic. Add onion and cook for 2 minutes, or until softened but not colored.

    Add rice and stir fry for 2 minutes. Mix in porcini mushrooms, stock, white mushrooms, thyme, parsley, salt, and pepper. Cover with foil.

    Bake in the oven for 20 minutes, until all the stock has been absorbed and the rice is tender. Remove thyme springs, stir and serve. Top each serving with a few dashes of Tabasco sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4 ounces).
    Calories 253.16

    % Daily Value
    Calories From Fat  32.69  13%
    Total Fat 3.62g  6%
    Saturated Fat .49g  2%

     
  • The Low Fat Chick 1:28 pm on May 8, 2011 Permalink | Reply
    Tags: baked fish, baked potatoes, baked salmon, , , thyme   

    Salmon Baked with Potatoes and Thyme 

    Weeks ago I came across another salmon recipe. Many salmon recipes are prepared the same but this one caught my eye, as not only did I get it from a European cookbook, but the ease of baking in the oven braised in thyme-flavored vegetable stock was very appealing. After tweeking a bit, I am glad I gave it a try because the results were top-notch gourmet. I will have to make this for a future husband one day. Surprisingly, the salmon is very hearty with the potatoes.  I was satisfied every time I ate this dish, as the leftovers the next day were just as yummy.  This recipe is now on our list of favorites as not only is it delicious, but very affordable to make.

    Ingredients

    1 1/2 pounds waxy potatoes, thinly sliced
    1 onion thinly sliced
    salt and ground black pepper, to taste
    2 tsp fresh thyme leaves, plus extra to garnish
    2 cups vegetable stock, reduced sodium
    3 tbsp unsalted butter, finely diced
    4 salmon fillets, each about 5 oz skinned
    2 tbsp extra virgin olive oil
    1 tbsp schezuan peppercorns, crushed finely

    Preparation
    • Preheat the oven to 375 degrees.  Layer the potato and onion slices in a shallow glass baking dish, such as a lasagna dish, seasoning each layer with salt and pepper, and sprinkling with thyme. Pour over the stock, dot with butter, cover with foil and place in the oven.
    • Bake the potatoes for 40 minutes then remove the foil and bake for a further 20 minutes, or until they are almost cooked.
    • Meanwhile brush the salmon fillets with olive oil and coat with crushed black peppercorns, pressing them into the flesh, if necessary, with the back of a spoon.
    • Place the salmon on top of the potatoes, cover with foil and back for 15 minutes, or until the salmon is opaque, removing the foil for the last 5 minutes.
    • Garnish with fresh thyme springs and serve.

    Servings: 4

    Calories: about 517 per serving.

    Tips

    Preferably use wild caught fish, as farm raised fish has dyes and other additives in it.

    Source

    The recipe used regular peppercorns but I wanted a stronger flavor and used schezuan peppercorns. I crushed these up finely in my mortar and pestal and then lightly pressed into the fish. Schezuan peppercorns should be used sparingly. I also did not serve with the peas, as the potatoes were plenty filling.

    Original Author: Lucy Doncaster
    Original Source: Best Ever 400 Budget Recipes

     
  • The Low Fat Chick 7:19 pm on March 2, 2011 Permalink | Reply
    Tags: , , thyme   

    Filo Wrapped Salmon 

    Finding different ways to prepare salmon without accidentally over cooking it can be difficult. Enter this recipe, which I am in love with. Wrapping salmon in filo (or phyllo) and placing in the oven is fool-proof with gourmet results. What I really like is this recipe calls for tomato sauce, which leaves it open to how you enjoy your sauce. Whether you like spicy sauce, like me, or something sweeter, the end results are fully delicious. Serve with a side of vegetables, like broccoli with soy sauce. This recipe is now on our favorites list because the salmon comes out moist, hearty, and yummy.

    Ingredients

    1 1/2 lbs salmon, cut into 4 fillets
    2 Tbsp olive oil, for brushing
    16 phyllo pastry sheets
    2 1/2 cups tomato sauce
    Preparation
    Preheat the oven to 400 degrees F.

    Preparation

    Take 4 sheets filo pastry piled together and brush with a little olive oil. Place a piece of fish on top towards the bottom edge. Top with one or two spoonfuls of tomato sauce, spreading it in an even layer.
    Roll the fish in the pastry, taking care to enclose the filling completely to make a little parcel. Brush outside with olive oil.
    Place on a baking sheet and repeat with the remaining fillets. You should have half the sauce left over to serve with the fish.
    Bake for 15-20 minutes or until golden brown. Meanwhile, reheat the remaining tomato sauce. Serve with the fish parcels.

    Servings: 4
    Serving size: 1/4 of a recipe (14.9 ounces).
    Calories 705.9

    % Daily Value
    Calories From Fat (29%) 204.14
    Total Fat 22.61g 35%
    Saturated Fat 3.79g 19%

 
  • The Low Fat Chick 1:09 pm on November 15, 2010 Permalink | Reply
    Tags: , , , , , , thyme   

    Shrimp Jalapeno Tamale Casserole 

    A few weeks ago I made tamales after eating some delicious ones while in Vegas.  Well, the recipe tasted right but I could not get the consistency of the tamales to my liking once I cooked the batter in the corn husks. Of course I will attempt again, but this time I decided to toss out the corn husks and make a casserole instead.  The results? Super tasty and much easier to assemble. Top this with a chipotle salsa and you have heaven on a plate!  

     
    Ingredients

    2 cups masa
    3 tablespoons chopped fresh oregano
    2 teaspoons baking powder
    1/2 teaspoon chopped fresh thyme
    1/2 teaspoon sea salt
    1/2 teaspoon ground pepper
    2 cloves garlic, finely minced
    2 jalapenos, chopped with seeds
    2-2 1/2 cups water, divided
    1/4 cup extra-virgin olive oil
    2 tablespoons butter, softened
    1 1/2 pounds shrimp, peeled, deveined and chopped
    1 1/2 cups chipotle salsa

    Preparation   

    • Preheat oven to 375°F. Put a kettle of water on to heat for the water bath. Coat an 8-inch-square baking dish with cooking spray.
    • Whisk masa, oregano, baking powder, thyme, salt, pepper, garlic, and jalapenos in a large bowl. Add 2 cups water and beat with a whisk till combined. Add more water, 1 tablespoon at a time, until the mixture is the consistency of thick pancake batter. Add oil and butter. Whisk more to get a smooth batter. 
    • Spread half the batter in the prepared baking dish. Evenly scatter shrimp on top, then cover with the remaining batter, smoothing it evenly to the sides.
    • Place the baking dish in a larger pan, transfer to the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Cover both pans with a piece of foil. Bake until set, 45 minutes to 1 hour. Let stand, covered, for 10 minutes.
    • Serve each portion topped with salsa.  

    Servings: 9.

    Calories: About 280 per serving.

     
  • The Low Fat Chick 2:51 pm on September 29, 2010 Permalink | Reply
    Tags: , , thyme   

    Creamy Garlic and Thyme Spread 

    Many people like flavored cheese spreads, and pay quite a bit of money for top quality products.  Why pay for expensive spreads, when you can make your own?  This recipe is dynamite and perfect for any occasion. The flavors are bold, as the garlic compliments the fresh herbs beautifully. I was hooked immediately, while also noting that I should be careful when speaking to others afterwards because of garlic breath. But, it is so worth it! You can top crackers or toasted bread with this spread. I kept toasting wheat sour dough bread and topping with this. Such a yummy late night snack, as the calories are very low. So awesome!

    Ingredients

    1 package (8 ounces) light cream cheese, softened
    1 tablespoon minced fresh thyme
    1 tablespoon minced fresh parsley
    1 large or 2 small garlic cloves, minced

    Preparation

    • In a bowl, combine cream cheese, thyme, parsley and garlic. Mix well. Cover and refrigerate until serving.
    • Top bread or crackers with spread.

    Servings: 16 servings of 1 tablespoon.
    Calories: About 50.

     
  • The Low Fat Chick 1:05 am on September 23, 2010 Permalink | Reply
    Tags: , , , , , thyme   

    Mustard Pork Loin Chops with Caramelized Red Onions 

    I am so fascinated with fresh herbs, so when I came across this recipe for mustard pork with fresh thyme, I had to try it. I used coarse-grained mustard which was perfect, so do not substitute with smooth mustard. After marinating the pork loin chops, the preparation was easy.  If you do not like onions, skip this recipe because the flavor of caramelized red onions is a must and like gold when paired with the chops.  Absolutely delicious! I served my chops with red onions drizzled on top, which looked like an image out of a gourmet magazine. The red color of the onions just made the meal so pretty I almost could not eat it. But, of course I did and enjoyed every minute. Super yummy!! What I love about onions is when you caramelize them, they become really sweet, which made this meal just right. Note: For a light pork chop, be sure to purchase pork loin with the bone in it (for flavor) and trim as much fat off as you can before marinating and cooking.

    Ingredients

    4 (6 to 8 ounce) bone-in pork chops, cut 1-inch thick
    1/4 cup olive oil
    3 tablespoons coarse-grained mustard
    1/2 teaspoon Sea Salt
    1 teaspoon freshly ground black pepper
    Leaves from a few sprigs fresh thyme, finely chopped
    1 tablespoon vegetable oil
    2 medium red onions, thinly sliced
    1 tablespoon honey
    1 tablespoon balsamic vinegar
    Sea Salt, to taste
    Freshly ground black pepper, to taste

    Preparation

    • In a shallow dish, mix together olive oil, mustard, salt, and pepper. Toss the chops with remaining ingredients and let marinate 1 hour or up to overnight covered in the refrigerated. Bring to room temperature before cooking.
    • Heat broiler or grill. Cook pork until nicely browned on both sides, about 6 minutes on each side.
    • While the chops are finishing, heat the vegetable oil over medium-high heat in a large, skillet. Add onions and cook for 4 minutes. Drizzle onions with honey and vinegar. Cook until softened and lightly caramelized, about 10-15 minutes. Season with salt and pepper.
    • Serve chops with little heap of onions.

    Servings: 4 servings.
    Calories: About 600*

    *The calories seem high but the onions are the side dish, so do not serve with anything else and it will be a light meal.

    Original recipe cited from Foodnetwork.com, Dave Lieberman.

     
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