FRENCH LENTILS WITH GARLIC AND THYME RECIPE - NYT COOKING
This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Provided by Nigella Lawson
Total Time 40 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
- Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
- Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
Nutrition Facts : @context http//schema.org, Calories 330, UnsaturatedFatContent 7 grams, CarbohydrateContent 49 grams, FatContent 8 grams, FiberContent 8 grams, ProteinContent 18 grams, SaturatedFatContent 1 gram, SodiumContent 259 milligrams, SugarContent 3 grams, TransFatContent 0 grams
ROASTED CHICKEN THIGHS WITH LEMON, THYME AND ROSEMARY …
The ease and deliciousness of this recipe, from the chef Nancy Silverton's cookbook "Mozza at Home," deserves to be emphasized. Though you need several hours of refrigeration to allow the chicken skin to dry out, which makes it crisp, you can be flexible about it; do what’s convenient. No matter what, just be sure to pat the skin dry with paper towels. You may also find the final run under the broiler unnecessary. Use your judgment. And also consider swirling in a good splash of white wine or chicken stock to the juices in the baking dish before spooning them on the chicken.
Provided by Florence Fabricant
Total Time 1 hours 15 minutes
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Place in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking.
- Heat oven to 500 degrees. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture and strew with thyme and rosemary sprigs.
- Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with remaining salt and pepper. Transfer to the baking dish skin side up. Use your hands to arrange the bed of onions and garlic so they’re completely under the chicken.
- Bake for 40 to 50 minutes, until juices run clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat a few minutes to crisp and brown it.
- To serve, move chicken off the bed of onions, garlic, lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.
Nutrition Facts : @context http//schema.org, Calories 537, UnsaturatedFatContent 23 grams, CarbohydrateContent 10 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 39 grams, SaturatedFatContent 10 grams, SodiumContent 628 milligrams, SugarContent 1 gram, TransFatContent 0 grams
More about "cooking with thyme recipes"
CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS RECIPE ...
From bbcgoodfood.com
Total Time 2 hours
Category Dinner, Main course, Supper
Calories 526 calories per serving
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
LANA'S COOKING - SOUTHERN COMFORT FOOD AND MORE!
From lanascooking.com
CLASSIC THYME COOKING SCHOOL
From classicthyme.com
WHAT IS A SPRING OF THYME? - COOKING LIGHT
From cookinglight.com
PORTLAND AM NORTHWEST COOKING & RECIPES - KATU
From katu.com
COOKING WITH THYME: THE DO'S AND DON'TS - SPICEOGRAPHY
From spiceography.com
10 TASTY THYME RECIPES – A COUPLE COOKS
From acouplecooks.com
RECIPES - COOKING CLASSY
From cookingclassy.com
30 FRESH THYME RECIPES - TASTE OF HOME
From tasteofhome.com
30 FRESH THYME RECIPES - TASTE OF HOME
From tasteofhome.com
RECIPES — COOKING ITALIAN WITH JOE
From cookingitalianwithjoe.com
RECIPES & COOKING INSTRUCTIONS | TEXAS QUAIL FARMS
From texquail.com
KINGDOM HEARTS 3 ALL COOKING RECIPES LIST - POWERPYX
From powerpyx.com
COOKING CHANNEL RECIPES & MENUS | COOKING CHANNEL
From cookingchanneltv.com
RECIPES WITH HORSERADISH | COOKING LIGHT
From cookinglight.com
RECIPES | COOKING SIMULATOR WIKI | FANDOM
From cooking-simulator-steam.fandom.com
COOKING FOR A CROWD MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
HOW TO COOK WITH FRESH AND DRIED THYME - THE SPRUCE EATS
From thespruceeats.com
QUICK AND EASY RECIPES TO HELP BUSY ... - AHEAD OF THYME
From aheadofthyme.com
BAREFOOT CONTESSA | PARMESAN & THYME CRACKERS | RECIPES
From barefootcontessa.com
RECIPES - AHEAD OF THYME
From aheadofthyme.com
STEAK SLICE WITH LEMON AND THYME | NIGELLA'S RECIPES ...
From nigella.com
BAREFOOT CONTESSA | PARMESAN & THYME CRACKERS | RECIPES
From barefootcontessa.com
RECIPES - AHEAD OF THYME
From aheadofthyme.com
STEAK SLICE WITH LEMON AND THYME | NIGELLA'S RECIPES ...
From nigella.com
50 SOUPS : RECIPES AND COOKING : FOOD NETWORK | RECIPES ...
From foodnetwork.com
RECIPELINK.COM - FIND LOST RECIPES - COOKING ON THE NET ...
From recipelink.com
10 BEST COOKING MUSSELS WITHOUT SHELLS RECIPES | YUM…
From yummly.com
10 BEST COOKING WITH BALSAMIC GLAZE RECIPES | YUMMLY
From yummly.com
50 EASY PIZZAS : RECIPES AND COOKING : FOOD NETWORK ...
From foodnetwork.com