Items
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thyme
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Jane's Infamous Mushroom Barley Jane's Infamous Mushroom Barley Boil 8 cups of stock. Lower the heat to simmer and add 1 cup uncooked barley. Chop up 1 rib celery, 1 large carrot, 2 onions, and 1 pound of mushrooms. Add this, along with 1 bay leaf, 1 clove chopped garlic, oregano and thyme to the cooking barley. Cook at least another hour or two. Add tamari to taste. The longer this soup cooks, the thicker it gets. -
Romaine Salad with Spiced Pecans Romaine Salad with Spiced Pecans ½ cup balsamic vinegar 2 garlic cloves, mashed 1 cup olive oil ¼ teaspoon cumin ¼ teaspoon thyme Salt and pepper to taste 3 heads romaine lettuce, torn into pieces 6 ounces Gorgonzola cheese, crumbled Spiced Pecans (below) For the dressing, combine the vinegar and garlic in a bowl and mix well. Add the olive oil gradually, whisking constantly. Season with cumin, thyme, salt and pepper. Toss the lettuce with the cheese and dressing in a large bowl. Divide among 6 plates. Top with Spiced Pecans. Yield: 6 Servings Spiced Pecans 2 teaspoons butter 1 tablespoon sugar ½ teaspoon kosher salt or sea salt ½ teaspoon black pepper ⅛ teaspoon cayenne pepper 1 teaspoon water ⅔ cup pecan halves Melt the butter in a heavy saucepan. Add the sugar, salt, black pepper, cayenne pepper and water. Cook until the mixture bubbles. Add the pecans. Cook for 5 minutes or until the sugar begins to caramelize, stirring until the pecans are coated. These pecans can be prepared 1 day ahead and stored in an airtight container. Yield: ⅔ cup