Good Thyme Kitchen

You are here: Home / Archives for Dietary / Grain Free

Grain Free

Lemon Curd

by Leave a Comment

Tangy, sweet, tart, smooth, great with fresh fruit, over ice cream, with yogurt, better yet…directly off of a spoon. Any guesses as to what this may be? Yep, it’s lemon curd! One of my all time favorite sweet treats and the good news is that you don’t need to have a lot to satisfy your sweet tooth. It stores well in the fridge and it’s the perfect dessert to bring to a friends house for dinner or as a hostess gift. Just pour it into a cute little mason jar and you are good to go. This recipe can be used to make orange or lime curd as well. Just substitute the orange or lime in place of the lemon juice and zest and there you have it. Easy peasy!

lemoncurdprep1

lemoncurdprep2

 

lemoncurd

Stephanie Heymann Photography

Lemon Curd
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2 Cups
Ingredients
  • 6 Tbsp unsalted butter softened
  • 1 C sugar
  • 2 large eggs
  • 2 large egg yolks
  • ⅔ C fresh lemon juice (about 2 large lemons)
  • 1 tsp. lemon zest
Instructions
  1. In a large bowl beat the butter and sugar with an electric mixer for about 1 minute. Slowly add the eggs and yolks and continue to beat for another minute. Mix in the lemon juice, it will look curdled.
  2. In a heavy saucepan cook the mixture over low heat until it looks smooth - until it no longer looks curdled. Increase the heat to medium and cook, whisking constantly - do not let it boil! Keep whisking until the mixture thickens, it should leave a path on the back of the spoon. - about 10-15 minutes.
  3. Remove from heat and stir in the lemon zest. Transfer to a storage container (mason jar or tupperwear). Press a piece of plastic wrap or wax paper over the top to keep a skin from forming on the top of the curd. Cover tightly and store in the refridgerator for up to 1 week. Can also store in the freezer for up to 2 months.
Good Thyme Tip - Can use same recipe to make lime or orange curd. Serve with fresh fruit or over pancakes, waffles or french toast with berries or eat straight out of the jar!

Slow Roasted Tomatoes

by Leave a Comment

Pssst….want to know a secret? This is a big one so get ready! One of our secret weapons to adding color and big flavor to a meal is throwing in some slow roasted tomatoes. Want to know another secret? You only need 3 simple ingredients to make these guys. That’s right, only 3 ingredients and poof, there you have them! Slow roasting tomatoes adds a new dimension, they are robust and tangy and somewhat sweet and amazing all at the same time. Throw them in pasta, eggs, sandwiches, burgers…you name it! They liven up a dish with their flavor but are also subtle enough not to overpower the dish. Hopefully we have convinced you so what are you waiting for? Go make yourself a batch of slow roasted tomatoes and see for yourself!

slowroastedtomatoes1

slowroastedtomatoes2

slowroastedtomatoes3

Slow Roasted Tomatoes
 
Save Print
Prep time
Cook time
Total time
 
Author:
Ingredients
  • campari tomatoes
  • good quality olive oil
  • kosher salt
Instructions
  1. Preheat oven to 300 degrees. Line roasting pan with parchment paper. Cut tomatoes into quarters and line on pan. Drizzle with olive oil and sprinkle with salt. Roast for 3 hours. Store in airtight container in the refrigerater for up to 10 days.

Quinoa and Turkey Stuffed Peppers

by Leave a Comment

When I think about some of the meals that I remember most about growing up, stuffed peppers definitely come to mind. My mom used to (and still does) make the best stuffed peppers. Not to mention, I love anything stuffed…there is just something about stuffing ingredients into a food shell that I adore. I know I may be in my own category with this one, but oh well!!

3peppers

So the stuffed peppers that I grew up with were made with ground beef, white rice, breadcrumbs, etc. Courtney and I created our own GTK “lightened up” version of stuffed peppers. We omitted the beef, white rice and breadcrumbs and instead substituted it with lean ground turkey and quinoa. This healthier version still caries the bold flavors that we love about stuffed peppers but you won’t need a nap afterwards!!

quinoapeppers

 

Quinoa and Turkey Stuffed Peppers
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 package lean ground organic turkey (approx 1.5 lbs)
  • 3 bell peppers (we used one of each - yellow, red, orange)
  • ½ C cooked quinoa
  • 1 tsp olive oil
  • 2 stalks celery, finely chopped (approx ½ C)
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 Tbsp fage 0% greek yogurt
  • 1 egg, beaten
  • ⅓ C flat leaf parsley, chopped
  • ⅓ C fresh basil, chopped
  • ¼ C + more for topping - grated romano cheese or parmesan
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • approx 1 C marinara sauce (homemade or storebought - we prefer White Linen by Victoria)
Instructions
  1. Preheat oven to 375 degrees. Cut peppers in half, remove seeds and inner white membranes. Rinse and steam in the microwave for 3 minutes until they begin to soften. Set aside to cool.
  2. Heat a medium skillet with olive oil over medium heat. Add celery and shallots and sautee for 3 minutes. Add garlic and continue to cook for another minute. Remove from heat and set aside to cool.
  3. In a medium bowl add turkey, cooked quinoa, Fage, egg (beaten), parsley, basil, cheese and S&P. Mix with hands or a spatula to incorporate, do not overmix. Place the peppers in a large casserole dish. Add 1 Tbsp of marinara sauce to the bottom of each pepper. Fill peppers with turkey/quinoa mixture. Line top of stuffed peppers with another Tbsp of marinara sauce. Sprinkle with romano cheese. You will have leftover turkey. Go ahead and roll them into turkey meatballs for the kids.
  4. Cook the stuffed peppers in the oven for approx 30 minutes. If you are baking the turkey meatballs as well, top the meatballs with a spoonful of marinara sauce and romano cheese, remove from oven after approx 18 minutes. Serve with additonal marinara sauce on the side and garnish with fresh chopped parsley and grated romano if desired.
Good Thyme Tip - The stuffed peppers can be assembled up to 1 day in advanced. Also great reheated the next day!

Tropical Green Smoothie

by Leave a Comment

When in doubt…make a smoothie! When in doubt about what to have for breakfast or when in doubt about what to make the kids for an after school snack, a smoothie is always the perfect solution. The blender seems to be running around the clock in our house, between my 3 kids and my husband and I, someone is always requesting a smoothie of some sort. We tend to get on kicks of our favorite flavor combinations; currently we are slightly obsessed with this Tropical Green Smoothie. It’s a great way to give your kids their greens and fill them up at the same time!

tropicalsmoothie

greensmoothie

Tropical Green Smoothie
 
Save Print
Author:
Serves: Makes 2½ C
Ingredients
  • 1 C frozen pineapple (can use fresh)
  • 1C frozen banana - approximately 1 banana
  • 2 c packed fresh spinach
  • 1½ C unsweetened almond milk, or other nut or dairy milk of choice
  • 4 medjooli dates, pitted
Good Thyme Tip - If the pineapple and banana are not frozen, add ½ C of chopped ice.
To better prepare, cut bananas into bite size pieces and store in a ziploc bag in the freezer. you will be prepped and ready to go anytime you want a smoothie!
Instructions
  1. Add all ingredients to blender and blend until smooth.

Camarones Cocktail

by Leave a Comment

This camarones cocktail is always fun to make because it brings back so many memories for me. I grew up in San Diego where there are amazing seafood restaurants literally lining the entire coast. Many years ago, my dad decided to make his own version of a camarones cocktail that they served at one of our favorite restaurants. He shared his recipe with me and I’ve been making them as an appetizer for as long as I can remember. There are so many different ways that you can serve this cocktail. And by the way, it’s called a cocktail but the recipe does not contain any alcohol…You can certainly add some vodka and make it more like a hearty Bloody Mary if you’d like, but this recipe is more like a cold gazpacho soup. We prepared this one in a tall glass but if you are hosting a larger party, it’s fun to do small glasses or mason jars that people can just pick up and carry around with them. This might be one of my husband’s most favorite things to eat! Give it a try and let us know what you think!

camaronescocktail

Camarones Cocktail
 
Save Print
Author:
Serves: 4
Ingredients
  • 1 pound cooked peeled deveined large shrimp
  • 1 large zuchinni - chopped
  • 1 english cucumber - chopped
  • 2 stalks celery - chopped
  • ½ white onion - diced
  • 1 large avocado - diced
  • ½ cup cilantro - chopped
  • 1 bottle bloody mary mix ( we like zing zang brand)
  • 2 limes
Instructions
  1. Combine zucchini, cucumber, onion and celery in a bowl
  2. Reserve a few whole shrimp to use as garnish, remove tails and chop remaining shrimp into large bite size pieces
  3. Put diced avocado into a bowl
  4. To assemble, in a tall glass, layer ingredients. First chopped veggies, then a few pieces avocado, then cilantro, then chopped shrimp. Repeat these steps until you reach the top of the glass.
  5. Pour bloody mary mix into glass. Squeeze fresh lime into glass and garnish with large whole shrimp.
Good Thyme Tip - these can be served with or without Vodka! They are amazing either way!

Soy Ginger Black Cod with Wilted Spinach and Asparagus

by Leave a Comment

Do you ever have a meal that takes you back to a certain place? A favorite place? A place you wish you were right now? I do! Soy ginger black cod is one of those meals that takes me back to the beach in Encinitas, one of our favorite vacation spots. One of our first stops after unpacking our suitcases once we arrive is heading to the local Whole Foods and buying their fresh wild black cod. It’s the perfect buttery, delicate fish that is amazing when mixed with flavors like soy and ginger. My mouth is literally watering just thinking about it! The good news is that I don’t have to be in Encinitas to have this meal. I can prepare it in my own kitchen and simply dream about being at the beach, and now you can too!

This is a simple recipe that is by far one of my kid’s favorite dinners. Not to mention that black cod has one of the highest levels of healthy Omega-3 fatty acids and is rich in vitamin B-12. It’s a win win in my book!

blackcod

Soy Ginger Black Cod with Wilted Spinach and Asparagus
 
Save Print
Author:
Serves: 4
Ingredients
  • ⅓ C soy sauce
  • ¼ C unseasoned rice vinegar
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp chopped green onions
  • 1 Tbsp honey
  • 1 large clove garlic minced
  • ¼ C hoisin sauce
  • 1 Tbsp vegetable oil
  • 1 pound black cod (center cut) cut into 4 equal portions
Instructions
  1. Whisk first 6 ingredients in small bowl. Can be made ahead of time.
  2. Preheat oven to 450. Heat oil in large ovenproof skillet over med-high heat. Add cod, skin side up, cook 3 minutes. Remove from heat, flip cod over and add 1 Tbsp of sauce over each filet. Transfer to oven and bake an additional 5 minutes or until fish is just opaque in the center.
  3. Serve over wilted spinach with asparagus on the side. Spoon additional sauce over top as desired.
Good Thyme Tip - If you have picky kids, serve the fish with jasmine rice instead of wilted spinach.