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!
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.
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.
I read about these on Foodgeek and I had to share.
I can’t wait to make them!
//
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“
Hello all, hope you all had a wonderful weekend. I’ve been feeling some acute homesickness lately, and have been craving some hot cooked comfort food. I’ve included a recipe for Mushroom Sloppy Joes that I am going to make after I do my volunteer work tonight, as long as I’m not too tired.
The cooking classes are selling out quickly, so please be sure to reserve your spot if you are interested. One class I forgot to put on the website until today is Emily Richard’s Italian Comfort Foods on October 21st. I wish I was closer so that I would be able to attend this class!
In food processor, pulse mushrooms until largest pieces are size of peas.
In large shallow Dutch oven, heat oil over medium-high heat; fry mushrooms, onion and garlic, stirring often, until liquid is evaporated, about 8 minutes.
Add green pepper, chili powder, oregano, salt and pepper; fry until pepper is tender-crisp, about 3 minutes. Add tomatoes, tomato paste and sugar, mashing to break up; bring to boil. Reduce heat and simmer, uncovered, until mixture can mound firmly on spoon, about 15 minutes.
Meanwhile, cut rolls in half and toast. Spoon mushroom mixture onto bottom halves; top with cheese and remaining bun halves.
Thanks everyone, and hav ea wonderful evening!
Hello Everyone,
Our fall Cooking schedule is posted on the website at www.thymetocook.ca. There are some amazing classes that are sure to book up quickly, so if you are interested please be sure to come sign up in store as soon as possible! We have our summer stock on sale, as well as a few other in store specials for you as well.
I’ve included a nice, light, end of summer-type pasta recipe for you to try. Please let me know how it turns out for you if you try it!
Thank you, enjoy the rest of August everyone!
Christie and the Thyme to Cook staff
Who doesn’t love summer? To celebrate the season, we will be offering 10% off food items in store (including Stonewall Kitchen, Roothams, Barefoot Contessa, and more!) As well, selected summer items are on sale. Come check out what we have to offer, there are many items to bring to the cottage (jams, fun beach ready dishes) or on a picnic!
I’m going to share my fave new recipe, I’ve made it 3 times since the May long weekend, much to the delight of my friends. This recipe is super tasty, easy to make and perfect for a lazy summer meal:) If you want a bit of kick to this, leave the seeds in the jalapeno peppers.
Crab and Avocado Salad
Place the Crab meat in a medium glass mixing bowl. Add the jalapenos, Onion, garlic, tomato and cilantro. Mix well. Add the oil, salt and pepper.
Fold in the chopped avacados, being careful not to smash the salad. Mix in the lime juice. Either serve immediately, or cover and chill.
Enjoy everyone! As always, please give me any feedback you might have, I love to hear from you. Good, bad, or if you want to talk about recipes or cooking techniques, I’m here!
Happy July!
I just moved into a new place, and was making myself some crispy fried tofu for dinner. I started heating the oil in my Le Crueset pot, and walked into the dining room to do my prep work (our kitchen is TINY). A couple minutes passed and I went back into the kitchen to start frying the tofu. I noticed the pot was smoking a little, so I turned on the fan. Well that caused a fire to start! I swore heavily at the fire, which did not make it go out. I luckily had some baking soda beside the stove which I threw on the fire. Of course the smoke alarm started going crazy, so seeing that the fire was out I went to fan the alarm. Once it stopped I went back into the kitchen to take care of hte mess, and noticed there was another fire! In my panic I had forgot to turn off the element. I again smothered the flames with baking soda, and this time carried the pot outside.
I won’t lie, my heart was pretty sad thinking that I had lost my fave pot. I went out a little while later to throw some water on it’s burnt inside… and wouldn’t you know, almost all of the charcoal lifted right off! I let it soak overnight, and it cleaned up perfectly fine the very next day. So, we they really aren’t lying when they say it will last you a lifetime! (I later learned that the element I was trying to use only has one heat – super high).
I figure it was a good way to welcome myself to my new roommate!
Here’s my recipe for Crispy Fried Tofu…please try and not start any fires while making it, or at least have some baking soda handy!
Slice tofu into 1 inch strips. Marinade for at least 5 minutes, up to 2 hours (turning to coat all sides). Coat each strip in nutritional yeast flakes. Heat olive oil in pan until very hot. Fry tofu strips on all sides until crispy (about 3 minutes).
Enjoy 
Mmmmmm
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