Tag Archives: thyme

Rosemary Thyme Butternut Squash

Recipes posted a year ago:

It has been a while since we’ve cooked butternut squash.  Not for any particular reason, but more due to a combination of busy schedules and the fact it takes a while to fully cook squash (especially when we’ve gone more than a year without  a microwave now).  Since we had a squash on the counter, the other night I threw together a quick mixture of fresh herbs from our deck and set to roasting it for an easy side dish.

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Garlic Herb “Stuffed” Chicken Breast

This recipe is perfect for a weeknight where you don’t want to spend a lot of time getting things ready.  We’re starting with simple grilled chicken breast, but livening it up with a combination of garlic, lemon juice, and fresh herbs from our garden.

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Lemon and Herb-Brined Pork Chops

Now that we’ve covered the basics of brining, let’s get into a recipe that puts some of that information to work.  We’ll start off with a brine that uses both salt and honey, and also a bit of dry white wine and lemon zest to go with the blend of spices.  After brining, we’ll give it a wet rub of more lemon, a little more honey, and some fresh thyme.  Then we’ll finish them on the grill and serve with Monday’s ginger carrots and turnips.

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Daube with Mushrooms and Shallots

Daube (pronounced “dobe” – long “o” sound, silent “e”) is French for meat stew.   There are many variations on how to cook this.  We used the handy Crockpot again and it turned out delicious!  The beef did marinate in wine for a day, although you could marinate it overnight or as little as four hours if you wish.

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Balsamic Sirloin Tip Roast

I have been wanting to get another roast done on the grill for a while.  At the same time, I wanted to keep it simple without a lot of prep time, because we always seem to end up busy and forget to get things out soon enough to give them a long marinade or lots of prep.  So on a recent weekend, I came up with this simple wet “rub” and gave it a try on a sirloin tip roast we had in the freezer.  In the future, I plan on using it again for steaks as well.

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Baked Kokanee with Leeks

One of the advantages of living in the Pacific Northwest and growing up in North Idaho is getting the chance to enjoy Kokanee every now and again.  And I’m not talking about the beer from a small town in south-eastern British Columbia featuring a sasquatch on the label (though I have enjoyed a few of those in my day as well).  The kokanee I’m referring is a land-locked variety of sockeye salmon found in parts of western Canada and the western US.  Much smaller than ocean-going salmon (typically only about 12 inches long and around a pound in weight), they are very popular for sport fishing and have an incredible flavor and texture, even compared to other wild salmon.

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Orange Coriander Chicken Thighs

Coriander and orange are two flavors that have been blended in wide variety of foods over the years.  Probably one of the most well known (to me at least) is traditional Belgian Wit Bier (Hoegaarden being the original), but a search for “coriander and orange” will produce a huge selection of recipes for soups, poultry, stews, beers, and even ice cream.  The two flavors just work well together.  So it was no surprise when we found the original of this recipe in a spice advertisement that we were on the right track…after a few modifications to make it primal and add a few extra goodies as well, of course.  So let’s get started.

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