I Can Eat Pasta Too - Shrimp & Wine

There are a few things that I try to keep in stock.  If the grocery store has a good deal, I am guaranteed to fill my chest freezer with shrimp, chicken, ground meat and fish.  It definitely saves me another trip to the grocery store.

What else saves me a trip to the store?  Having a garden in my back yard with an endless supply of free produce.  What can I say... I was feeling "lazy" on this particular day.

This dish is a proven time saver!  I hope that you enjoy it as much as we did.

Wine Garlic Shrimp Pasta (Gluten-Free)

Prep time = 15 minutes

Cook time = 10 minutes

- 1 package of thawed pre-cooked shrimp (it was cheaper to buy the shrimp with tails and quick to remove)

- 1 small sweet onion, chopped

- 1 medium green pepper, chopped

- 2 medium tomatoes, seeded and chopped

- 1 clove of minced garlic (or 1/2 TBSP of the jar stuff)

- 7 to 8 basil leaves, cut into ribbons (roll the basil into a tube and cut all the way down to resemble ribbons)

- 2 TBSP of extra virgin olive oil

- 1/4 cup of white wine (the alcohol will cook out)

- Salt and pepper to taste

- 1 package of gluten-free pasta (or regular if you prefer the wheat)

- 1/2 cups of shredded Italian cheeses (Wal-Mart has a combo of Part-skim Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago)

In a large skillet over medium heat, add the olive oil, onions, a little salt and pepper.  When the onions begin to soften, add the peppers and garlic. Continue cooking 2 or 3 minutes and add the cooked shrimp (add this step before the peppers if the shrimp is uncooked).  Let the contents cook together a couple minutes, then add tomatoes, basil and wine.  Let the mixture reduce and simmer for 3 to 4 minutes before adding the pasta.  Add salt and pepper, taste and adjust accordingly.  Simmer 1 to 2 minutes.  Add cheese, cover and take off the heat.  Serve and enjoy once the cheese has melted.

Side note:  This dish would also be great over rice.

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Random Fact About the Writer:  I add crushed red pepper or hot sauce to just about anything.  Dishes like this one are perfect with a little extra heat in the background.  Add it directly to the dish at the beginning or to your personal serving at the end.  My husband does not like spicy food, so most of my recipes are lacking heat for that reason.

Copyright 2012 Hint of Thyme.  All rights reserved.

End Your Summer with Fresh Garden Salsa

My most favorite garden vegetable is the typical tomato.  Jon and I had a recent surplus in our garden tomatoes.  With 4 tomato plants in our raised garden, I am guaranteed not to run short on the veggie.  I have yet to learn how to can the tomatoes and would love for you to share your recipes with us.

I preserved the tomatoes by blending them into tasty goodness with my food processor.  Yes, there is nothing like fresh garden salsa.  Even if you are not prepared for a day of salsa making... there are still ways that you can manipulate the recipe.

Last week, I realized that it was time to make salsa but lacked a major ingredient.  Cilantro!  I was also low on lemon juice and typically prefer to use lime juice.  Well... the show must go on, right?

Below are 2 recipes for fresh salsa.  If you do not have a garden of your own, visit a local farmers market and ask the farmer when the tomatoes were picked.  The fresher, the better!

Here is a list of farmers markets in Wisconsin - for my local readers.

Highly recommended - Gluten free tortilla chips by Donkey 

Mara's Fresh Garden Salsa

Serving Size = 12 oz. jar
Prep time = 20 minutes

- 10 to 12 small or medium sized tomatoes (mine are from the Early Girl Tomato plant, most were a little bigger than a golf ball)
- 1/4 cup of sweet onion
- 1 clove of garlic
- 1/4 cup green pepper
- 2 TBSP of lemon or lime juice (fresh is better, but it whatever you have on hand is fine)
- 1/4 TBSP of extra virgin olive oil
- 1 TBSP fresh cilantro (add an extra if you have dried cilantro)
- 1/2 TBSP of smoked paprika
- Salt and pepper to taste
- Optional:  2 jalapenos (remove seeds for less spicy, keep the seeds for more heat)

I recommend using a food processor to get the best consistency for the salsa.  Depending on the size of your processor, chop each vegetable into the best size for blending.  If you do not have a food processor... I am sorry to hear that.  Put it on your Christmas list!  But in all seriousness... dice all vegetables to smallest size possible.

My instructions for salsa making are simple.  Chop veggies, add the juices/oil, season with salt and pepper, blend or pulse in the processor (or combine thoroughly in a bowl), and serve.  Don't forget to taste as you blend... add more seasoning if needed.  Easy enough, right?

Rojo Black Bean Salsa

Prep time = 15 to 20 minutes
Serving size = 20 or 22 ounces

Same recipe as above.  Add a 12 oz. can of drained and rinsed black beans.  I recommend not using a food processor and leaving it in a "pico de gallo" style.  Do not add green pepper to this recipe.

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If you are looking for a fruit salsa, check out my recipe for Mango Salsa that was served with chicken and rice.

If you have any questions about these recipes, please feel free to contact me.  The email address is listed on the right navigation.

Happy salsa making!  I hope you all had a fantastic summer.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Omelettes... in a Bag?

Last weekend my friend, Danielle, and I went to visit my parents in Milwaukee.  My Mom is the typical kitchenista that comes up with new, exciting dishes every day.  She suggested a fun breakfast option that is gluten free and delicious.

Omelette's in a bag!!

I will admit that the idea of cooking an omelette in a plastic bag was almost unsettling.  What would it taste like?  What would it look like?  Would it even be fully cooked?

Mom assured me that 12 minutes in boiling water would make the perfect omelette.  Of course I trust Mom to deliver a well executed breakfast dish.

She called us into the kitchen where the main components were spread across the counter in an organized fashion.  It included a pot of boiling water, plastic zip bags, diced veggies, cheese and eggs.  Danielle exclaimed, "It's like a science experiment!"

We loaded the bags with the pre-assembled goodies.  I filled my omelette bag with green peppers, onions, tomatoes, and cheese.  All were instructed to mix the omelette by slowly squeezing the bag on all sides.

This breakfast dish is simple and quick.  It would be great for children and teaching how to be involved with cooking in the kitchen.  Pair with fresh fruit or toast.  See the instructions below.

Omelette's in a Bag


Prep time = 10 to 15 minutes
Cook time = 12 minutes


Bring water to a boil in large pot.  Account enough room to add multiple bags to the water.  Dice your favorite omelette veggies and set aside.  Once the water comes to a boil, begin assembling the bags.  Crack 2 eggs into the bag.  Add salt and pepper to your liking.  Begin adding other ingredients to the bag.  Squeeze the bag to distribute ingredients evenly.  Then squeeze the air out of each bag before sealing it completely.  You will need plastic bags that zips - do NOT use a twist tie to seal it.  Add the bags to the boiling water and set the timer for 12 minutes.  I would recommend labeling each bag with a permanent marker to ensure that everyone receives the appropriate omelette.  Remove from the water after 12 minutes and serve!


Copyright 2012 Hint of Thyme.  All rights reserved.

Celebrating 2 Years on Hint of Thyme

Picture taken at Solea Mexican Restaurant - June 2012

Greeting readers! 

This month we are celebrating 2 years on Hint of Thyme.  I have learned so much about blogging and new cooking techniques in a short amount of time.  When I started Hint of Thyme in 2010, I really only planned to share it with friends and family.  It still amazes me that I have readers as far away as Australia and Hong Kong. 

It has been an awesome journey that I will gladly continue.  I had much to learn after moving away from my home town in Milwaukee and getting acquainted with my new home kitchen.  Jon has thoroughly enjoyed his position as the "unofficial taste tester" for Hint of Thyme.  It has been a joy for us to bring you restaurant and brewery reviews.

Let's look back at the first ever blog post.  This post is from my former life as a wheat eater.  Tomato and Basil Pizza Pasta was once my most favorite meal to make on a Friday night.  I recommend this dish to any young ladies that might be trying to impress a date or if you are looking for something more flavorful than "Hamburger Helper".  This dish can also be made with Gluten-Free pasta and sauce.

Here are a few popular posts and favorites on Hint of Thyme.

• Art in a Glass - Bloody Mary's:  A whimsical post about an American favorite.

• A Man Needs Meat and Potatoes:  I certainly did not expect this post to gain this level of popularity.  It has become a "pot-luck" favorite and often requested at gatherings.  It's amazing what you can create without a plan or recipe book.
  
  
• Gardening and Cooking - It's a Learning Process:  This post about a bad gardening experience received the most views EVER in only 1 week.  If you're looking for a good laugh at my total girly behavior and amateur gardening experience... this post is for you!

I hope that you will continue to visit and cook with me.  In the next coming months, I am hoping to dedicate more time to posting new Gluten-Free recipes and reviews.

Cheers to finding little moments of happiness through food, faith and friendship!

Thank you for making my first 2 years memorable.  Stay tuned for more recipes to follow.


Copyright 2012 Hint of Thyme.  All Rights Reserved.

Sweet Summer Salad with Blackberries & Raspberries

One of my favorite things about summer is the fresh fruit and veggies.  I love making fruit salads to pair with a grilled entree.  Here is a fruit salad recipe that you must try.

Summer Berry Fruit Salad
- 1 package of raspberries
- 1 package of blackberries
- 1 package of strawberries, sliced
- 1/2 TBSP cider vinegar
- 1/2 TBSP honey
- Pinch of cinnamon
- Salt and pepper, lightly flavored

Rinse and drain all the berries.  Slice the strawberries.  Combine all into a medium size bowl.  Drizzle with cider vinegar.  Season with the spices.  Gently fold all ingredients together.  Some of the raspberries will fall apart and add extra juice to the salad.  Serve and enjoy.


There are other ways to enjoy fruit that doesn't involve co-mingling other fruits.  I'm a big fan of smashing food groups together in a salad.  Lettuce, tomato and cucumber are too predictable.  Sometimes you have to liven it up a bit with peppered bacon, sun-dried tomatoes, or edamame.

Last week, I wanted to do something with our raspberries and blackberries.  Since I am not a baker... the only logical solution was to throw it on a regular salad.

Give this salad a try, you might be surprised...

Summer Salad with Blue Cheese
- 1/2 cup raspberries
- 1/2 blackberries
- Chopped lettuce of your choosing
- 1 stick of smoked string cheese
- Blue cheese dressing
- Salt and pepper

Drain the fruits and veggies.  Cut the string cheese into bite size pieces.  Combine and enjoy.


You can incorporate your own favorite ingredients.  This salad would also be great with sliced almonds or walnuts to add some crunch.

After eating the salad, I noticed that the blue cheese dressing had a "wheat" warning under the nutritional information.  Although "traces of wheat" won't harm me, I probably won't be using this dressing again.  If you are looking for a dressing that isn't store bought, try my Honey Balsamic Vinaigrette recipe (found at the bottom of the post - written before my gluten free days).  It will pair very nicely with the berries and smoked cheese.

Hope you all are having a great summer!  Take care, readers.

Copyright 2012 Hint of Thyme.  All rights reserved.

You Ate What?! - Fried Ricotta Squash Blossoms

Finally!  The wait is over.  I have eaten a squash blossom... and it was... well... ordinary.

Perhaps it was the breading or the seasoning that made my taste buds flop.  I am a bit disappointed by my overall experience in making the fried squash blossoms.  Allow me to explain the lack of enthusiasm for this particular food experiment.

I began this process by searching recipes for techniques in cooking squash blossoms.  I've seen the flower used in recipes on Food Network and figured it would be a delightful dish to try.  My new garden provided the blossoms and my mind built up the anticipation.

If you've ever touched or seen a Squash plant, then you know that it has a pokey protective layer on the stems and blossoms.  I was concerned that it wouldn't be edible if I didn't try to remove some of the hair-like stubs from the outside of the blossom.  As I comically attempted to "shave" the flower with my sharp knife, 3 perished in the process.  I realized that my efforts might be wasted and gave up on the ridiculous idea of plant shaving.

When it came to cleaning the blossoms and removing the center, it was quite tedious.  The flowers are extremely delicate and tore very easily.  I was close to quitting the whole process, but Jon convinced me that no one would care if the blossoms didn't "look pretty".

After stuffing the Squash Blossoms with Ricotta Cheese.

I proceeded to clean, cut, and bread the blossoms.  The first step consisted of stuffing them with ricotta cheese.  The second step was an egg wash.  And the last step was breading the blossoms in a blend of gluten-free corn meal, salt and pepper.  We heated up the deep fryer to 375 degrees and carefully slid them into the bubbling pool.

Breaded with corn meal and ready to fry.

The blossoms emerged golden brown and beautiful.  I was nervously excited to try this unusual meal.  We said our pre-dinner prayer and eagerly dove into the dish.

Squash blossom after the fryer.

I'm not sure if I was expecting an explosion of floral taste or just a hint of floral.  There was none of that.  In fact, the blossom simply provided nothing more than a gluten-free skin to the melty ricotta cheese.

With that said, I am going to try this again!  Are you ready for round 2 of the squash blossom experiment?  This time I will incorporate more herbs, spices, and veggies.  If all else fails, we will have a large supply of acorn squash to contend with.

I apologize if you were expecting a recipe in this post.  As a fellow foodie, I am morally obligated not to pass along sub-par recipes.  It's the truth.  If you have any ideas, please feel free to send us your squash blossom recipe to try at hintofthyme@gmail.com.  All credit goes to you.

If you missed my random post about harvesting the blossoms, read it here - Gardening and Cooking - It's a Learning Process.

Have a great week, readers!  Thanks for stopping by Hint of Thyme.


Copyright 2012 Hint of Thyme.  All rights reserved.

Gardening and Cooking - It's a Learning Process

This morning, I ventured out to water my garden.  I was delighted to see new blossoms that had appeared overnight.  Amazing.  It was the perfect opportunity to harvest at least 10 blossoms for a trial run.

As I was picking, I was careful not to disturb the blossoms in which bees were pollinating.  I checked each blossom as I cut and harvested.  Upon bringing them inside, I took pictures and bagged.  While bagging the blossoms, a giant honey bee started flying around inside the bag.  Where the heck did it come from??

Lesson learned:  Wash and bag the blossoms outside.

There were 2 more little black and yellow squash bugs that crawled out while in the bag.  I graciously set one free... the other was not so lucky.

Jon and I were talking about future plans for our raised garden and things we would change to improve the process.  Since it's our first year gardening, there is much to learn!  If you missed the garden post, read it here - Glimpses into the Garden.

Next year, we will purchase some wooden barrels to place next to the garden.  In the barrels we plant the ever-growing squash and at least 2 tomato plants.  I have definitely over extended myself with 4 tomato plants this year.

In fact, if you have any good tomato canning tips or recipes... please feel free to send them to me.  Who knows, it could end up on Hint of Thyme.  Email contact:  hintofthyme@gmail.com

Thanks so much for reading!  I look forward to sharing more about my squash blossom experience.

Take care readers.


Copyright 2012 Hint of Thyme.  All rights reserved.