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Romanian Potato Salad

 

My dear friend Laura shared this recipe with me.  She came into Sweet Thyme and taught me how to make it.  The best part of learning how to make this was listening to Laura talk about her growing up years in Romania and her grandmother who taught her invaluable lessons about gardening and of good simple food. This recipe was taught to her by her mother.  She considered this a salad of the poor.  Poor is not what comes to mind when you taste it. Rich flavors with just a few ingredients.  Simple love passed on with great care.

And now it is passed on to you, with many thanks to Laura, her mother, and her grandmother =)

Romanian Potato Salad

Ingredients

  • 6 golden potatoes boiled with the skins on
  • 6 hard boiled pasture raised eggs
  • 1/2 medium red onion
  • 1 jar kalamata olives
  • 1 bunch fresh parsley, coarsely chopped
  • Sea Salt
  • Black Pepper
  • Olive Oil

Instructions

  1. What you do:
  2. Peel the potatoes and the eggs.
  3. Cut the potatoes in bite size pieces, a few at a time. Layer some potatoes, some eggs that you will cut right over the potatoes (cutting them on the board is not recommended, as you will lose some of the delicious yolks), some onion, olives, parsley, salt, pepper, drizzle a bit of olive oil, and keep going till finished. At the end toss the salad lightly. Adjust the salt, pepper and olive oil if needed. You should have enough oil to make the salad shiny but not wet. Have fun making it!
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Sweet Thyme. A Coffee Shop.

Coffee Shop?

It’s true.

I will be opening a coffee shop in the Natural Living building.  Some of you have seen the changes and heard the whispers.  It is now THYME!!!!

Our coffee roasters?  Collectivo. Check them out at  http://colectivocoffee.com . Bob and I  spent a morning in Milwaukee visiting their roasting facility and learning about their passion for coffee.  So impressive.  I think you are going to love them!  The espresso and brewing equipment is ordered and should be installed by the end of the month.  In just a few short weeks I should be serving up some good coffee.  Wisconsin roasted.  It cannot get too much better than that!

There will be fresh juices along with smoothies and salads.  Of course, something sweet to enjoy with your cup of coffee and eventually a place to sit and visit with friends.  I love where this is going!

The goal is to incorporate local produce and Wisconsin goods into  a few unique options for simple, quick, out the door kinds of food.  I intend to keep it as close to wholesome as possible and serve food I would feed to my own family.  So, stop in and check it out!!

We are a work in progress……..

Late Night…Date Night?

 

 

Quinoa Lime Salad

If you are looking to begin using quinoa, this recipe is an easy place to start.  I make this almost every week at the store.  The nice thing is that it is very versatile.  You can serve it warm or cold.  You can add it to sautéed chicken breast or tofu. You can use the black beans or adzuki beans (A Dr. Oz favorite)!  Or skip the beans all together.  My favorite add ins are cilantro and feta cheese.

Quinoa is an ancient South American grain.  It is a nutrient dense, has a higher protein content than other grains, and is considered a complete protein source.  It is also high in flavonoids, calcium, and phytonutrients.   Here is some more reading on quinoa for those of you who are interested. http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice

Bob and I grew a few quinoa plants last year.  The deer loved them =/   but we were still excited to know that it is possible to grow it in Wisconsin (see pic below).  So here you go, cook yourself up some quinoa and enjoy!

Our backyard quinoa 2012!

Quinoa Lime Salad

Ingredients

  • 1 cup quinoa (rinsed)
  • 2 cups water
  • 1 cup grape tomatoes
  • 1/4 cup red onion chopped
  • 2 cups chopped spinich or chard
  • 1 can black beans (rinsed) or 1 1/2 cup cooked adzuki or black beans
  • 2 cloves minced garlic
  • Dressing:
  • juice of 1 lime
  • 2 tbls extra virgin olive oil
  • 1 tsp salt
  • optional: feta cheese, cilantro, sauteed chicken, or tofu.

Instructions

  1. If you are using dry beans you will want to soak them overnight, rinse them and then cook them in water until they are soft. Rinse again in a colander and allow to drain.
  2. Bring the water to a boil and add rinsed quinoa. Bring the water back to a boil and then cover and reduce the heat until it continues to simmer.
  3. Cook for 12-14 minutes and then shut the heat off and allow the quinoa to set. If you are not using it as a warm dish then allow it to cool completely.
  4. Prepare the rest of the ingredients and stir into the quinoa.
  5. In a small mixing bowl whisk the dressing ingredients.
  6. Pour over the quinoa and gently stir.
  7. All done! =)))
  8. If you are using it as a warm dish and adding it to chicken or tofu you can mix the above as directed and add to the quinoa while it is still warm. Then add entire mixture to your sauteed chicken or tofu.
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