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Cooking with herbs for the thyme of your life
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Now that spring is here, you may be considering an herb garden. Recently a friend of mine commented on how good thyme is for you. I must confess, I had never heard that. I just know I like it. She asked me where to use thyme. Everywhere was my answer.
Below are some of my favorite recipes using thyme. I also use it when I roast turkey, chicken and pork the same way I salt and pepper them. And, I use thyme in the gravy I make from the pan drippings of each. Thyme is a traditional spice in New England clam chowder, but I also like it in Manhattan clam chowder. When I cook crabs, lobsters or shrimp, I add 1/4 to 1 teaspoon (depending on the size of the pot) thyme and a crushed bay leaf to the boiling water. To doctor up packaged bread stuffing, I add more onions and some leaf thyme to the seasoning mix and follow the package directions.
There are two cautions, however. Thyme, like oregano, has a very strong flavor. Use it cautiously until you are sure that you like it — some people prefer a strong flavor while others a more subtle one. Secondly, I never use thyme and oregano in the same recipe, since they are both such strong flavors. I use oregano in the more Mediterranean recipes (such as sausage and peppers or tomato sauce) and thyme everywhere else including in beef stew, meatloaf and lamb dishes.
Pork chops and home fries
One thick pork chop per person, trimmed of most (not all) visible fat
Salt
Pepper
Thyme
Water
One thin pat of butter per pork chop
Cooked, sliced potatoes (one per person)
Diced onion (optional)
In a nonstick skillet, put a tiny pat of butter for each port chop being cooked. Place each chop over the butter and sprinkle lightly with salt, pepper and thyme. Add enough water to the pan to keep the chops moist but not totally submerged. Cook, uncovered, over a medium heat on the stove top, continuing to add a little bit more water as the water boils out. Turn the chops and add salt, pepper and thyme to the other side. Continue cooking until the chops are fully done (grey inside). Remove and keep warm while potatoes are cooking.
Add the sliced, cooked potatoes to the pan, adding salt and pepper to taste. Add a tiny bit more water if needed. Cook until the potatoes are hot and as brown as you want them. Onions may be added if desired. Serve immediately with the pork chops and a vegetable or salad.
Sausages with butternut squash
Amounts listed are per person. Multiply quantities according to the number of servings needed.
2 reduced-fat turkey sausages, cut into bite-sized pieces
1/4 small onion, diced
3/4 to 1 cup low-fat chicken broth
Salt
Pepper
Thyme
3/4 to 1 cup butternut squash, peeled and diced
1/2 to 1 cup cooked pasta or rice
Put 1/4 of the chicken broth in a large nonstick skillet. Add turkey sausages and cook over medium heat. When sausage is almost done add onion and cook until the onion is either translucent or browned (depending on your preference). Season with salt, pepper and thyme to taste. Add diced butternut squash and 1/2 of the remaining chicken broth. Continue cooking over medium heat until the squash is done (about 10 minutes). Add additional broth as needed. Serve immediately over cooked pasta or rice.
Quick chicken for salad
Chicken cutlets (1 4-ounce piece per serving)
Orange juice (optional)
Water or chicken broth
Salt
Pepper
Thyme
In a microwave safe pan or plate, lightly coat chicken cutlets with orange juice, water or chicken broth. Then dust with salt, pepper and thyme to taste. Microwave on high until thoroughly done (anywhere from six to 12 minutes depending on thickness of chicken). Check every couple of minutes and add a tiny bit of water if the liquid in the pan has boiled out. Cool, dice or slice and use for your favorite chicken salad recipe.
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