A Year to Savor the Thyme Cooking Tip #12 : A fast way to cook frozen Green Beans

Crock Pot (Slow Cooker) Pulled Pork

My husband and kids love pulled pork sandwiches so I tossed this together yesterday at 9 am and it was done at 5 pm. I also have plenty left to freeze or per husbands request, make a pulled pork chili. Hum....

Ingredients for Dry Rub:
1 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon ground cumin

1/4 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3.5-pound boneless pork Boston butt
1 cup light beer or low sodium chicken broth

Sauce for 4 servings
· 1/2 cup apple cider vinegar
· 3 teaspoons agave nectar or honey
· 1 teaspoon Worcestershire Sauce
· 1.5 teaspoons Dijon mustard
· ¼ cup Ketchup
· 1 teaspoon chili powder

Directions:

1. Mix all the dry ingredients from brown sugar to pepper in a small bowl. Trim excess fat from the pork.

2. Place the crock pot on low for 8 hours. Rub the pork with the dry rub and place into the crock pot, add the beer/broth and cover.

3. You may wish to 'baste' with the beer/broth every few hours but it is not necessary.

4. Once the pork is ready, remove it from the crock pot and allow to cool while you make the sauce.

5. To prepare the sauce: mix all ingredients in a pot and boil gently, while mixing, for about 4-5 minutes and set aside. Pull enough pork apart for 4, mix with the sauce and serve on the rolls.

Super Thyme Savor: Steamed Haricot Verts, Wax Beans & Baby Carrots with Olive Oil and Chives (& Tip #4)

Having a stocked freezer full of frozen vegetables is a great way to be able to make a multitude of side dishes quickly. It also helps alleviate the boredom of the same old veggies as you can mix them and change up the toppings.

This is a perfect example: I mixed some favorite sides with a bit of olive oil and chives. So go ahead and steam your favorite medley and top with your favorite herbs.

Ingredients:
1/2 cup frozen haricot verts (green beans)
1/2 cup yellow wax beans
1/2 cup baby carrots
Olive Oil
Chives, minced

Directions:
1. Steam the vegetables until tender but not mushy
2. Add olive oil, chives and mix well.

Roasted Cauliflower, Red Pepper & Garlic Soup

Saturday was a windy, wet and dreary day thanks to Storm Ida so we were all craving soup. I was thinking of a roasted red pepper soup but when I saw the head of cauliflower an idea struck. In addition, the oven was already hot baking a chicken pot pie so in went the cauliflower and garlic.

Now, I must state that I roasted the peppers myself but it does take some work so if you want to save some time, use the jarred. Also, if you do not like the flavor of any of these foods roasted, than do not bother with the soup.

Ingredients:
1 head organic cauliflower (cut into florets)
3 large cloves of garlic
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large roasted red peppers
4 cups organic vegetable stock
1 teaspoon fresh thyme, chopped
½ cup 1% milk


Directions:
1. Preheat the oven to 425 degrees

2. In a large bowl, toss the cauliflower florets and garlic with the olive oil, salt and pepper and place in a single layer on the baking sheet.

3. Roast until golden brown, approx. 20 minutes, place in a bowl and allow to cool while you prepare the peppers.

4. Set oven to broil and place the peppers on a baking sheet and broil until they begin to char/blacken

5. Place the peppers into a paper bag, close and set aside.

6. Now chop the garlic and cauliflower up into smaller pieces and place into a pot with the stock, add the thyme and turn burner onto medium.

7. Remove the peppers from the bag and peel off the skin. Chop and mix with the cauliflower & garlic.

8. Bring to a boil, then cover with a lid, turn the burner down to low and allow to simmer for 15 minutes.

9. Place half the contents and ¼ milk into a blender (lid vented for steam) and puree. Pour into a bowl and repeat with the remaining and ¼ milk

I also wanted to share that Maria of Two Peas and Their Pod had just posted their Slow-Roasted Tomato and Roasted Red Pepper soup.

Carrot & Butternut Squash Soup : Hope to Heal

I have three friends that need healing: one with pregnancy related nausea, one with a back injury and one that is feeling sickly. How can I help? Maybe with a warm bowl of soup an a hug.

I was lucky enough to find organic carrots and butternut squash and since one friend is vegetarian, I used organic vegetable broth as well.



Ingredients:
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped (1 cup)
2 stalks organic celery, chopped
1/4 teaspoon organic ginger powder
1 teasoon fresh thyme, chopped
4 large organic carrots or 1.5 cups, peeled and chopped
1/2 large organic butternut squash, peeled an chopped (2 cups)
4 cups organic vegetable chicken broth
1/8 teaspoon salt (I would taste prior to adding)
Freshly ground pepper to taste

Directions:
1. Heat oil in a soup pot/Dutch oven over medium heat. Stir in onion and celery and cook until the onion is softened and translucent, 8 to 12 minutes.

2. Stir in curry powder and thyme, then add carrots and squash. Stir well over medium heat for 2 minutes, then add broth. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and squash are tender, 20 to 25 minutes.

3. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth and puree to desired smoothness. Pour the puree back into the pot and season. Serve hot with a dab of yogurt if you wish.

This would be perfect to freeze in quart batches.

Kiwi-Strawberry Muffins

I was made aware of the Zespri KiwiFruit Lunch 2.0 contest at BlogHer when a woman handed me a flyer in the EXPO hall. She began to tell me about it and before she could even finish, I said "I know exactly what I am making."

At that moment it hit me that I could not recall even introducing my children to Kiwi and at the same moment, I knew exactly how I would. No, not by presenting some fuzzy brown oval of a fruit and telling them to try it. Nope, I would combine this lively fruit into a favorite recipe of theirs: Strawberry muffins. So after some tinkering, we have the perfect muffins for lunch boxes, snacks or even breakfast. These will definitely be in my daughter's lunch box this year!

These would be great to freeze and have on hand.

Ingredients:
½ pound (8oz) fresh strawberries, hulled, rinsed and cut into small pieces

1 green kiwi, skin removed and cut into small pieces
1 cup whole wheat flour
1 cup organic unbleached all purpose flour
3/4 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 salt
1/2 cup agave nectar, light
3/4 cup brown sugar
1/4 cup canola oil
1/2 cup organic applesauce, no sugar added
2 eggs
1/2 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350 degrees. Spray a muffin tin with baking spray. In a small saucepan, bring strawberries and kiwi to a boil over medium heat, mashing gently, while they cook for 1 minute. Pour into a bowl to cool.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, baking powder, and salt; set aside.

3. In a separate bowl, beat nectar, sugar, oil, applesauce, eggs and vanilla until combined.

4. Add dry ingredients to wet and fold to combine. Fold in the kiwi & strawberry mixture.

5. Fill muffin pan-makes about 15 muffins or just overfill one pan to make 12 muffins.

6. Bake until a toothpick inserted in center comes out clean, about 22 minutes. Cool completely.

I brought the muffins out to them while they were outside playing with a friend and said nothing except 'snack time.' After they consumed them I told them those were Kiwi-Strawberry muffins. My son asked 'What Kiwi Momma?' and I told them it is a fruit. In unison, I heard 'Yum'.

EatingWell Wednesday - Curried Carrot and Apple Soup

While residing in my bed all weekend I found myself without much of an appetite except for soup so I found this fabulous recipe and asked my hubby to make it for me. I was a taken aback by the strength of the curry so depending on your love of curry, you may wish to add less. Hey, my nose cleared up so it was a great. I really enjoyed the apple (we used a granny sweet) as the sweetness was refreshing with the curry. Also, great soup to freeze!

By the way, you can follow me on Twitter @savorthethyme


Ingredients:
1 tablespoon extra-virgin olive oil
1 large onion, chopped (2 cups)
1 stalk celery, finely chopped
1 tablespoon curry powder
5 large carrots, peeled and thinly sliced (3 cups)
2 large McIntosh or other apples, peeled and coarsely chopped (3 cups)
1 bay leaf
4 1/2 cups reduced-sodium chicken broth
1/4 teaspoon salt (I would taste prior to adding)
Freshly ground pepper to taste
2 tablespoons low-fat plain yogurt for garnish (optional)
1 tablespoon chopped fresh parsley, dill or basil for garnish (optional)

Directions:
1. Heat oil in a large saucepan or medium soup pot over medium heat. Stir in onion and celery; cook until the onion is softened and translucent, 8 to 12 minutes; do not brown.

2. Stir in curry powder, then add carrots, apples and bay leaf. Stir well over medium heat for 2 minutes, then add broth and salt. Bring the mixture to a low boil, then reduce the heat to low. Cover tightly and simmer until the carrots and apples are tender, 20 to 25 minutes.

3. Remove the bay leaf. Using a large slotted spoon, transfer the soup solids to a food processor, adding about 1/2 cup of the broth; process to a smooth puree. Pour the puree back into the soup. Reheat and season with pepper. Serve piping hot, garnishing each serving, if you like, with a dab of yogurt and a sprinkle of fresh herbs.

Frozen Assets: Light & Healthy Turkey Meatballs

1. Notice my subtle homage to a snowman below (I actually had 'him' standing but could not get a good shot.) 2. The 'background' is snow. Alrighty then, I thought I would begin a feature called "Frozen Assets" referring to recipes that are great to make ahead and freeze until you are ready to cook/bake them.

Ingredients (Makes approx. 30 meatballs):
3 slices whole-wheat sandwich bread
2 teaspoons flax seed
1/4 cup 1% milk
1.3 lb. ground turkey, 93 percent lean
½ cup sweet onion, finely chopped
2 small cloves garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
1/8 teaspoon ground thyme
1 large egg
3/4 teaspoon salt
1/4 pepper
Coarse salt and ground pepper

Directions
1. Place bread and flax seed in food processor and pulse until fine crumbs form. Then mix the breadcrumbs/seeds with milk and set aside, at least 5 minutes.

2. In a large bowl, combine turkey, onions, garlic, parsley, thyme, egg, salt, pepper, and breadcrumb mixture. Now get your clean hands in there and mix gently.

3. Using the now mushy hands, form the mixture into balls (each about 1.5 tablespoons); arrange in a single layer on a rimmed baking sheet/pan lined with parchment paper.

4. Transfer the baking sheet to freezer for 1 hour. Place frozen meatballs to an airtight container or resealable plastic bag, and freeze for up to 3 months.

5. When you are ready to bake: Take the meatballs out in the morning to thaw. Later in the day, preheat oven to 350 degrees, place meatballs onto a rimmed baking sheet and bake for 25-30 minutes.