Cooking with Thyme

Cooking with ThymeThyme is my favorite herb. I love the smell and taste. We stuff our roast chickens with it, along with a bay leaf, flattened garlic cloves, onions, celery and salt. Makes the house smell wonderful. We also found a recipe in a Betty Crocker cookbook for potato soup that is delicious and very quick to make. Will share it with you.

Home-Style Potato Soup

3 medium potatoes (about 1 lb)
1 can (14.5 oz) chicken broth
2 green onions with tops, chopped
1-1/2 c milk
1/4 t salt
1/8 t pepper
1/8 t dried thyme leaves (we use about 1 T of fresh leaves, chopped to release the flavor)

Peel & chunk the potatoes. Heat the broth & potatoes to boiling, stirring occasionally. Reduce the heat so that the mixture gently boils. Cover & cook about 15 min or until the potatoes are soft. Break the potatoes into pieces. (We use a potato masher to mash a few chunks and give the soup a thicker consistency.) Stir in the milk, salt, pepper, thyme & onions into the mixture. Heat over medium heat, stirring some, until hot & steaming. Do not let the soup boil. May add 1-1/2 c shredded cheddar cheese at the end.

NOTES: We often cook up a link of turkey sausage (or you can substitute vegetarian sausage) and toss it in when the soup is heating up at the end. If we do not have green onions, we use regular onion and cook it with the potatoes. The recipe makes a small batch, 3-4 servings.

Dining with Bok Choy

stirfry1Bok Choy is a wonderful addition to any stir fry. We love it because the stalks keep their crunch.

Here is our favorite way to stir fry:

After rinsing the bok choy, we chop up the stems and leaves. We cut up any other vegetables we have in the refrigerator (carrots, cabbage, celery, peppers, onions, etc), totaling 6-8 cups of veggies. The key secret in our stir fry is pouring boiling hot water over the vegetables and letting them soak for 4 minutes or so. We drain them immediately in a colander and run cold water over the veggies to stop the cooking process. This gives them a head start and makes tender-crisp stir fry.

Bok ChoyIn a wok, we heat up some olive oil. We toss in minced/chopped garlic and grate gingerroot, if we have it. We stir fry chicken/beef chunks until done. (Usually, we use about four chicken breasts.) Next, we throw in the veggies and about 1/2 t. of salt. Basically, we simply heat up the veggies. They won’t need too much more cooking.

Finally, we mix 1/2 c water, 2 T soy sauce & 1 T cornstarch in a separate bowl. Once the mixture dissolves, we pour it into the wok with everything else. We cook until the liquid thickens to the desired consistency.

Then, we pair it with rice and dig in!