December 22, 2009
· Filed under Uncategorized
Our hours for the holidays are as follows:
- Christmas Eve 10 – 2
- Closed December 25, 26 and 27th
- Reopening December 28th. 29th and 30th 10 – 5
- Closed December 31st and January 1st
- Regular hours start January 2nd!
On sale this week:
- All Christmas items
- Le Creuset (!!!)
- Small Appliances
- Christmas Runners
- Table Cloths
Alright! Only 3 days left!
Here’s a recipe for a veggie I recently discovered I love…Brussel Sprouts
Golden-Crusted Brussels Sprouts Recipe
24 small brussels sprouts
1 tablespoon extra-virgin olive oil, plus more for rubbing
fine-grain sea salt and freshly ground black pepper
1/4 cup grated cheese of your choice
Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese.
Enjoy!
December 20, 2009
· Filed under Uncategorized
Most families have traditional meals that they enjoy over the holiday season. 
My family has a few. We almost always have waffles with maple syrup and jam in the morning (my favorite is blueberry, especially the Maine Wild Blueberry Jam from stonewall kitchen, mmmm) with mimosas. Dinner for everyone (except me) includes turkey and stuffing. Also on the table is mom’s amazing sweet potatoes, mushy peas, and mashed potatoes. I can hardly wait!!
What is your family tradition?
Appliances are on sale this month, in case you want to pick up a waffle maker to make homemade waffles Christmas morning!
December 10, 2009
· Filed under Uncategorized
Only 2 weeks left until Christmas! Even if you aren’t celebrating, hopefully you’ll be able to enjoy some time away from work.
The next couple weeks are sure to be a busy time for everyone. I, for one, have quite a few parties to attend before heading home for the holidays. I enjoy bringing gifts to the houses of the people who are hosting the parties I am attending. Some items that are always great hits are bread boards, dips, serving dishes, food items like the Stonewall Kitchen jams and spreads, or even some nice wine glasses.
I haven’t had much tim to do much cooking lately. However, I did manage to make enough time to make a big batch of my Christie-Beet-Tomato-Rice dish, enough so that I’ll have some for dinner for a couple days and a lunch or two as well.
Here’s the recipe =) It’s an orignial.
Rice, 2 cups cooked
Cheese, 1/2 cup grated
1/2 red onion, chopped
1 red pepper, chopped
Grape Tomato, 1 small container
Beet, 1 grated
BBQ Sauce, 1/4 cup
1 egg, beaten well
1 tbsp butter
Sea Salt, Pepper, Hot Pepper Flakes (optional)
Directions
Melt butter in medium hot skillet. Add egg. Cook until just set, as if making an omlette. Add rice and veggies, stir everything together well. Let sit for a minute so bottom forms slight crust, then stir again. Add bbq sauce and cheese and seasonings, and mix. Continue mixing for another couple minues, until cheese is melted through and everything is hot.
Serve and enjoy!
December 3, 2009
· Filed under Uncategorized
1. Wine decanter cleaning beads by Peugot
Designed to remove stains such as tannin sediment and limestone traces from your decanter with ease. They come in a cleverly designed flask which has a narrow top opening for pouring the beads into the decanter and a wider base which acts as a funnel when pouring the beads back into the flask.
2. Petite Maison goat cheese baker by Wildly Delicious
This imaginative ceramic Baker is created specifically for baking goat cheese, chèvre and other soft ripened cheeses. Creamy, easy and elegant, baked goat cheese is a great first course for any occasion.
3. Emile Henry Urban Colours ceramic bakeware
Stylish Table and Ovenware in Soothing Landscape Colors. Suitable for everyday use. Easy to clean and dishwasher safe! Use from freezer to oven to table
4. Le Creuset Cookware in the new black onyx colour
The Black Onyx collection offers a sophisticated and elegant way to prepare and serve food. The deep, rich color of Black Onyx makes a stylish, individual statement in any kitchen and works harmoniously with other colors in the Le Creuset spectrum.
5. Comfort gel mats by Gel Aid
Exceptional anti-fatigue gel filled mat that makes standing on even the hardest surfaces a pleasure. Just think of Gel Aid mats as having a giant gel insole under your feet. Quality soothing gel engineered with the best materials available to provide a stain-resistant, easy to clean, anti-slip comfort mat.
I, for one, can’t believe how quick the holidays are coming. I am looking forward to some great food and company. This Crispy Crab Cake recipe is one item I plan on making for one of the parties I attend.
Enjoy =)
Christie and the Thyme to Cook Staff
November 24, 2009
· Filed under Uncategorized
This Saturday, it’s our 3 year open house at the store. There are tons of prizes to be won, lots of great food and drinks, and of course some in store specials! thanks to everyone for a great 3 years, you’re amazing!
I leave you with a recipe for slow cooker chicken-taco soup, perfect for the cooler days =)
Slow Cooker Chicken Taco Soup
Ingredients
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
Directions
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
October 19, 2009
· Filed under Uncategorized
It’s hard to believe that we are coming up on our three year anniversary.
Thank you to all of our wonderful customers for making this possible!
To celebrate, we will be having an open house November 28th. There will be door prizes, food and drink and much more to enjoy as we celebrate. More details to follow as we get closer to the date!
October 9, 2009
· Filed under Guelph, Thyme to Cook, holiday, thanksgiving · Tagged Holiday cooking, Kitchen, thanksgiving, Thyme to Cook
A perfect appetizer for Thanksgiving!
c/o sweethome.ca
Ingredients
1 8 oz (250 g) brick cream cheese, softened
1 cup grated cheddar cheese
1/4 cup very finely chopped red onion
1/4 cup walnut pieces, very finely chopped
2 tsp hot horseradish
1/2 tsp Worcestershire sauce
1/4 tsp salt, or to taste
1/2 cup finely crushed orange coloured crackers (such as goldfish crackers)
24 pieces green bell pepper, each 1/2-inch (1 cm) long and 1/8-inch (3 mm) wide
Directions
1. Line two baking sheets with parchment paper. Place the cream cheese in a bowl and beat with an electric mixer until lightened. Mix in the cheddar cheese, onion, walnuts, horseradish, Worcestershire and salt. Lightly dampen your hands with cold water. Shape the cheese mixture into ¾-inch (2 cm) balls and set on one of the baking sheets.
2. Place the cracker crumbs on a wide plate. Coat one of the cheese balls in the crumbs, gently pressing them on to help them adhere and shaping the ball so it has a nice round shape. Set it on the clean baking sheet. Repeat with the remaining cheese balls. Gently push down in the center of each cheese ball to give it a pumpkin shape. Make a stem by inserting a piece of green pepper into the center of each cheese ball. Tent with plastic wrap and refrigerate the cheese balls at least two hours before serving. The cheese balls can be made up to a day in advance.
September 27, 2009
· Filed under Cooking, Food, Guelph, Thyme to Cook, fall, harvest, recipes · Tagged Cooking, Food, Guelph, Kitchen, salad, Thyme to Cook
pumpkin
This salad recipe has 2 parts. But trust me, it’s worth the time.
PUMPKIN
1 1/2 cups cubes peeled pumpkin
3 tbsp water
1 tbsp olive oil
salt and pepper (sea salt and freshly ground taste best)
1 large clove minced garlic
Preheat oven to 400. Spread pumpkin in single layer in a baking dish. Stir in water and oil. Sprinkle with salt and pepper. Bake in the oven for 15 minutes. Remove from oven, stir in garlic. Set aside to cool.
edamame
SALAD
3 tbsp olive oil
1 lime – freshly grated zest and juice only
1/2 lemon – freshly grated zest and juice only
1/2 tsp ground cumin
1/2 tsp each: salt, pepper, crushed chiles,
1/2 red onion, cut into julienne strips
1 small yellow pepper, cored and cut into julienne strips
1 tomato, seeded and diced
1 cup cooked edamame
2 tbsp fresh cilantro, chopped
Combine oil, zest, juice and seasonings in a bowl. Add remaining ingredients and cooled pumpkin. Gently fold together to coat with dressing. Taste, add more seasonings if you wish. Let stand at room temperature for around an hour before serving to allow flavours to marinate. Sprinkle with cilantro before serving.
Mmmmmm.
September 7, 2009
· Filed under Cooking, Food, eating, recipes
I read about these on Foodgeek and I had to share.
I can’t wait to make them!
//
August 28, 2009
· Filed under Food, Guelph, classes, recipes
Due to the very popular response from her first cooking class, Connie from La Cucina has agreed to come back and do another class on Monday November16th teaching us Italian Appetizers.
Please be sure to come in and sign up quickly if you are interested. Also, we are now on Twitter! You’ll learn about all our classes faster, when shipments have arrived, various promos we are offering, as well as some tasty recipes. Follow us here http://twitter.com/thymetocook
I’ve included Jamie Oliver’s recipe for Bread and Tomato Soup – perfect for the tomatos we have right now, and also perfect if the weather doesn’t co-operate this weekend. Enjoy!
This Tuscan soup is delicious – it’s a soup everyone should try. Just thinking of it makes me salivate! It’s a family-friendly soup – babies and grandparents (both without teeth!) can eat it with gusto. I’ve added roasted cherry tomatoes to my recipe but it also works really well just with tinned. The great thing is that it only takes 20 minutes to cook, so go for it! PS Use a stale white cottage-style loaf – not cheap sliced white factory bread.
Prick the cherry tomatoes and toss them with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, put them in a roasting tray and cook in the oven at 180ºC/350ºF/gas 4 for about 20 minutes. The reason for doing this is so that their flavour becomes intense and concentrated.
Heat a glug of olive oil in a large pot and add the remaining garlic and the basil stalks. Stir around and gently fry for a minute until softened. Add your tinned tomatoes, then fill the tin with water and add that. Break the tomatoes up with a spoon, bring to the boil and simmer for 15 minutes.
Tear the bread up into thumb-sized pieces and add them to the pan. Mix well and season to taste. Tear in the basil leaves and let the soup sit on a low heat for 10 minutes. By this time your roasted tomatoes will be done, with juice bursting out of their skins, so remove them from the tray, remembering to scrape all the lovely sticky bits from the bottom. Pour them into the soup with all the juices, basil and oil from the tray.
Give the soup a good stir – you’re looking to achieve a thick, silky, porridgey texture, so feel free to adjust it with a little water. Then remove it from the heat and add 6 or 7 tablespoons of extra virgin olive oil. Divide between your bowls and serve with a little extra basil torn over the top if you like. The most important thing with this soup is that you have a wonderfully intense sweet tomato basil flavour
From “Jamie’s Italy“
