Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

    I am also available for private Nia / yoga / Personal Training!

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Posts Tagged ‘thyme’

Time For Thyme

Posted by terrepruitt on October 10, 2013

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaJust this week I was cooking dinner and my husband walked in the house and asked what smelled so good.  I had cooked some pasta for dinner a few days or so earlier.  Having been in a rush I didn’t measure or think, I just dumped the remainder of the pasta into the pot and cooked it.  I ended up with a lot of pasta!  We have been eating it for days!  For a couple of the meals I added meat and vegetables.  But one day I hadn’t defrosted any meat so I needed something.  You know how I like to have something quick to cook after teaching a class whether it is Nia or Gentle Yoga.  I often pair up beans and rice — as you know my favorite recipe is Red Beans and Rice.  But I had never put beans with pasta, but I thought, “Why not?”  So I added a bell pepper and some garbanzo beans to the pasta.  When cooking my primary spices are onions and garlic, I decided since we had been eating pasta for days I needed to change up the flavor a bit.  I normally save thyme for marinades and the aforementioned recipe.  By “save” I don’t really mean I keep it just for those things, I really mean I don’t even think about it except when making those things.  I use it when a recipe calls for it, but I don’t think to just put it in what I am cooking.  So, I think what my husband was smelling was the thyme.  It was a different type of yummy aroma.  Of course, I wanted to learn more about thyme.

According to Wiki the Greeks thought it was a source of courage.  And the Egyptians used it for embalming.  Also, Wiki states it is thought that the Romans were responsible for the spread of thyme throughout Europe by using it “to purify their rooms and to ‘give an aromatic flavor to cheese and liqueurs’.”

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle YogaI think of it as being “twiggy” or leaves so recently when I received some ground I was surprised.  I know the leaves, especially fresh, are more flavorful, but I sometimes do not like to have the leaves in my food.  So I was happy to have the ground thyme to include in my pasta dish.  I just put the past in a pan to warm it up, added the garbanzo beans, cheese, and some green bell pepper.  As it was warming I sprinkled on some thyme and salt.  I was actually surprised at the flavor.  It was really good.  Whenever I learn something or get surprised I think to post about it.  I mean, I didn’t know.  I never thought to just put thyme in my pasta.  I also never thought to put garbanzo beans with my pasta.  I know many people use thyme frequently and with confidence, but I hadn’t until now!

If you consume thyme by the tablespoon you’ll receive a good dose of vitamin K and iron.  Per tablespoon 30% of the Daily Value and about 9.5% of the DV respectively.

Turns out that thyme oil or at least a component of it is an antiseptic and it is used in mouthwashes.  It also has antibiotic properties and helps fight fungal infections.

The leaves can be made into a tea to help with coughs and bronchitis.

The World’s Healthiest Foods’ website says there are “about sixty different varieties including French (common) thyme, lemon thyme, orange thyme and silver thyme”.  Seems like I need to get to using thyme more so that I work my way through all the varieties.

How about you?  Do you cook with thyme often?  Did you know there were so many varieties?

Posted in Food | Tagged: , , , , , , , , , , , | 5 Comments »

A New Recipe To Love – Red Beans and Rice

Posted by terrepruitt on January 15, 2013

For two weeks we didn’t have a working stove or oven.  The oven started beeping one night.  We turned off the circuit breaker and it stopped beeping.  I used it the following night.  But then the day following that it started beeping again.  It beeped and displayed a code.  The code indicated a part was broken.  My husband concluded via internet research and taking the control panel off the appliance that he could order it and replace it himself.  Part of the reason it took two weeks to get fixed was that there was a holiday and a weekend in there.  The part being shipped was delayed because of the Holiday.  By the time we got the part and he was able to put it in, it was the weekend.  The part didn’t clear the error.  Then there were issues in securing a repairman. For those of you that know how much I love my roasted vegetables you might understand having no oven was really difficult for me.  Roasted veggies are not only yummy, but so easy to make.  A few minutes prep then in the oven until they are done leaving you time to do other things.  That is why I love my oven.  During the two weeks we ate take out.  We ordered Chinese Food, which for us equates to a few nights of Chinese Food.  I also used my toaster oven, my electric skillet, my crock pot, and my Cuisinart Grill.  So it was not as if I had no way to cook, it just put a cramp in my cooking a bit.  On the nights I have a Nia class I like to put our dinner in the oven and have it turn on about the time that class is over.  Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaBy the time I get home whatever is cooking is either done or on its way to being done.  Without that I had to come home and start cooking.  But alas I have a stove and oven again.  YAY!  I missed them.  While I was not being able to use my stove and oven I tortured myself by looking at a cooking magazine.  As soon as my stove was fixed I decided to try a new recipe.

The recipe is from Bobby Deen.  I got it out of the Food Network Magazine.   The name of the recipe is Monday-Night Red Beans and Rice and is on the Food Network website.

Not your typical Red Beans and Rice recipe. I made some adjustments, of course!  I am posting it here as I did made it.  I am calling it something different too!

Sausage, Beans, and Rice

Ingredients:

—Three turns of the pan Olive oil
—3/4 medium onion, finely chopped
—8 turkey sausage patties
—1 large green bell pepper, finely chopped
—2 cloves garlic, finely chopped
—1 15 1/2-ounce can red kidney beans, drained and rinsed
—1 15 1/2-ounce can garbanzo beans/chickpeas, drained and rinsed
—1/2 cup chicken broth
—1/2 teaspoon ground cumin
—1/2 teaspoon dried thyme
—1 bay leaf
—Freshly ground black pepper, to taste
—Salt, to taste
—Cooked brown rice
—Chopped scallions, for serving

Directions

Cook the onion in the olive oil over medium-high heat.  Add the sausage, chopping it up and separating it as it cooks.  Stirring it and moving it around as necessary.  Cook until almost cooked through.  Add the garlic.  Mix the garlic into the onions and meat.  Cook for about 1 minute.  Add the beans, chicken broth, cumin, thyme, bay leaf, green pepper, salt to taste, and pepper to taste.  Stir the ingredients until it is all mixed well.  Reduce heat and cover.  Let cook about 10 minutes.

Serve the mixture over rice.  Top with the scallions.

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaThis was so good.  I used my beloved 14 inch pan that I missed for two whole weeks.  Once the beans were added my stirring was gentle as I didn’t want to end up with smashed beans, but I also wanted to make sure the spices were distributed and the bay leaf touched a lot of the ingredients.  So I stirred a lot, but not vigorously.

My typical spices consist of garlic and onions.  I didn’t even have cumin.  I had to buy it with the sausage and onion.  Yeah, I was out of onion.  I have a stock of kidney beans and garbanzo bean.  I have them both for the bean salad I like.  Plus I love to roast the garbanzos.

I actually DID put pepper in this while I was cooking it.  For those of you that know me (either in person or through my blog) you know I don’t like pepper/spicy hot, but the pepper my friend gave me (SMOKED PEPPER) I can handle a little bit of.  So I put a little in the pan while I was cooking.  When I served it to my husband I put a lot of pepper on his.  While he was eating it he kept saying he was surprised I could eat it.  He thought it was too hot for me.  I had him taste mine . . . . which had NO extra pepper and he said the flavor was a little different.  So maybe the pepper brings out a different flavor.

Either way, we both loved it and I can see this becoming one of those meals I cook often.  I can see experiments with different sausages and no meat at all.

I can also see me cooking more with cumin.

Do you like red kidney beans?  Do you like garbanzo beans?  Doesn’t this sound tasty?

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , , , , | 2 Comments »