thyme

All posts tagged thyme

White Bean and Roasted Mushroom Soup

Published January 31, 2015 by jenmatteson

I remember Campbell’s Bean with Bacon soup making several appearances at my childhood table. I didn’t like it for the longest time. In fact, I didn’t like beans period. Especially baked beans. Clearly, I was a troubled child. I finally overcame my distain for these particular legumes, and embarrassingly enjoyed this sodium packed soup with my family often.

Before roasting mushrooms and onions

Flash forward a particular number of years, and here we are. I saw this recipe in my latest wine shipment insert from Viansa, and thought it was the perfect time of year to make soup. It didn’t once cross my mind that this soup would bring me back to my childhood frienemy, Campbell’s. But oddly enough, it did. Much better, and far more classy, however! 😉

White Bean and Roasted Mushroom Soup

The soup didn’t turn out quite a thick as the photo in the insert appeared, but that could easily be fixed by pureeing more beans. I didn’t, and I still loved it. While the soup reminded me of bean with bacon soup, the smell made me think of a mushroom pizza. Probably because of the roasted mushrooms, thyme and sage (great observation, Captain Obvious!). The roasted mushrooms alone were amazing, I could have probably just eaten the entire pan full, but because I didn’t have any more, I restrained myself and put them in the soup.

White Bean and Roasted Mushroom Soup

Adding the crispy pancetta is an absolute necessity. If you don’t have it, or don’t want to spend the dough for it, bacon would be a fine substitute. The crunchiness of the pancetta give the soup a balanced texture, while the salt really deepens the flavors. Serve with a  salad or a nice hunk of bread (rosemary focaccia pictured above) and you have a wonderful, light but filling winter meal.

White Bean and Roasted Mushroom Soup

Source: Adapted from Viansa
Servings: About 8

Ingredients:

1-2 tbsp. olive oil
6 oz. pancetta
16 oz. mushrooms, halved or quartered (so they are similar in size)
2 large sweet onions, quartered
3 garlic cloves, slightly crushed
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
8-10 fresh sage leaves
8-10 stems + 1 tbsp. fresh thyme, divided
48 oz. chicken broth
3-15 oz cans white beans, drained

Directions:

1. Drizzle olive oil in small saucepan over medium heat. Add pancetta and cook until crispy and golden, about 8-10 minutes. Remove with slotted spoon and place on a paper towel-lined plate.

2. Preheat oven to 450 degrees. Toss mushrooms, onions and garlic with olive oil, salt and pepper. Spread on prepared baking sheet. Add sage leaves and stems of thyme. Roast for 10 minutes, toss, and roast for additional 15 minutes.

3. While vegetables are roasting, add broth, beans, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp. fresh thyme leaves to a large stock pot. Bring to a simmer over medium heat. When vegetables are done roasting, separate mushrooms from onions and garlic. Retrieve 2 cups of the white beans and 1 cup of the broth from the stock pot. Add to food processor or blender along with roasted onions and garlic. Blend until smooth.

4. Add pureed bean mixture back to stock pot, bring to a boil and whisk until smooth. Reduce heat to simmer. Add roasted mushrooms to soup. Salt and pepper to taste and top with pancetta.

Rustic Roasted Chicken

Published December 3, 2013 by jenmatteson

It’s a great time of year to roast up a chicken, and the best part is all the leftovers you have.  Ohhh the possibilities with leftover roasted chicken.  Later this week, I’ll share a recipe to make your very own chicken stock and share an amazing chicken tortilla soup recipe.

Rustic Roasted Chicken

But first, we have to get back to the bird itself.  I happened to see this recipe on the Today Show one morning before I left the house for the gym.  I thought this would be easy to make, and the only thing I’m missing is the chicken.  I rarely buy parsley, but had it on hand for another recipe, and usually it just goes bad because I forget about it and I’d prefer to use cilantro in most cases.  I also had the fresh thyme on hand, so I figured it was a sign that I should make this chicken that night.  And I did.

I even tried to make it early enough so that there was still sunlight left for me to get a good picture.  I guess I miscalculated how early the sun sets this time of year.  Anyone else think its depressing?  Good picture or not, the chicken was so easy to make and super delicious.  The rub got nice and crisp and the meat was juicy and packed with flavor.  I really don’t know why I don’t make whole chickens more often; they are so inexpensive, especially when on sale – at my local store, 79 cents per pound!  Even better, your house smells amazing while this is in the oven!

Rustic Roasted Chicken

Rustic Roasted Chicken

Source: Adapted from Today Food/Reed Alexander
Servings: 4-6

Ingredients:

For the rub:
1/4 cup olive oil
2 tbsp Dijon mustard
2 tbsp fresh thyme
2 tbsp flat leave parsley
2 cloves garlic
1/2 tsp salt
1/4 tsp fresh cracked black pepper

For the chicken:
1 whole chicken, about 4lbs
1 lemon, halved
3 cloves garlic
15 sprigs flat-leave parsley
15 sprigs fresh thyme
1 cup low sodium chicken broth

Directions:

1. In a food processor, combine olive oil, mustard, 2 tbsp thyme, 2 tbsp parsley, garlic, salt and pepper.  Process until well combined.

2. Rinse chicken, inside and out and pat dry.  Season generously with salt and pepper.  Place lemon halves, garlic cloves, parsley and thyme inside body cavity.  Place chicken in roasting pan.  Pour rub on top of chicken, spreading to coat top half evenly.  Pour chicken broth around the chicken in the pan.

3. Roast chicken for 80-100 minutes, until internal temperature of the chicken is 165 degrees and the chicken juices run clear when pierced by a fork.  Let chicken rest for 10 minutes before carving.

Roasted Tomato and Basil Soup

Published February 26, 2013 by jenmatteson

When the cat’s away, the mouse will play!  Nate is gone fishing again this weekend, which means I get to keep myself busy with some cooking.  It’s not exactly prime tomato season, but it certainly is perfect soup season!  We just got a small snow storm, which was super awesome for traffic, but even better for sitting at home with a kitty or two, and some homemade soup.

Roasted Tomato and Basil Soup

Roasting the tomatoes for this soup really amp up the flavor.  It’s key!  I adapted Nicole’s recipe only by adding basil.  This would be great with a little cream (add after boiling) for an added rich flavor.  For those of you who like cheese, this is a wonderful soup to go along with your gourmet grilled cheese.  I thought this crusty sourdough bread was perfect for dipping in my soup!

Tomatoes before roasting

Tomatoes after roasting

 

 

 

 

 

 

If I get a bazillion tomatoes from my garden or from my dad’s this summer, I’ll be making much more of this soup to throw in the freezer so we can have it anytime!  It’s so simple and so delicious!

Roasted Tomato and Basil Soup

Roasted Tomato and Basil Soup

Source: Adapted from Prevention RD
Servings: 4

Ingredients:

3 lbs plum tomatoes, halved and seeded
4 cloves garlic
2 tbsp olive oil
kosher salt and cracked black pepper
1/2 tsp dried thyme (fresh would work, but I didn’t have any on hand)
1/4 cup fresh basil, minced
5 cups low-sodium vegetable stock

Directions:

1. Preheat oven to 400 degrees.  Place tomatoes and garlic cloves on a foil lined baking sheet, cut side up.  Sprinkle generously with salt and black pepper.  Drizzle with olive oil and roast for 60 minutes.  Remove from oven and allow to cool slightly.  Peel garlic cloves.

2. Transfer tomatoes, garlic and any accumulated juices into a food processor or blender.  Pulse until they form a chunky puree. Transfer to a medium stock pot and add thyme, basil and vegetable stock.  Bring to a boil, reduce heat and simmer uncovered for 25 minutes.  Remove from heat and adjust seasonings to taste.

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