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Patty = Three kinds of mushrooms + Potatoes + Barley + Thyme
Sauce = Homemade tzatziki
Side = Salad


Signing Off,



Hey everybody, I found my new inspirational blog. I strive to be like this! Let me introduce you to: My New Roots.
Please visit and enjoy her posts as much as I do.

I decided to try this recipe out: Wild Mushrooms on Toast
Why you ask? Because I had a bunch of mixed mushrooms in my kitchen, and because I prefer to eat rye bread.

I modified the recipe based on what I had available in the kitchen and it still turned out great. Here we go….

toaster or toaster oven

olive oil
ghee or butter
11 ounces / 300 grams mixed mushrooms, (I used crimini, shiitake, white)
3 cloves of garlic – 2 minced, 1 sliced in half
a few sprigs of fresh thyme, leaves picked
sea salt
freshly ground black pepper
1 or 2 good pinches dried crushed chilis
1 lemon
2 slices of toasted rye bread
balsamic vinegar (optional)

Assuming these are fresh mushrooms, clean them off with a damp cloth/towel and slice them.

Use the skillet and heat the oil, sliced garlic and a dash of sea salt. Wait until garlic is fragrant and starting to be tinged a light brown colour on the edges.

Throw in the sliced mushrooms and My New Roots blog mentions to keep them spaced well so the liquid that exits from them can evaporate. We don’t want them to boil in their own juices.

Now add the minced garlic, thyme, chilis, salt & pepper. Toss together and let sit in the skillet for up to 5 min. Then add the ghee or butter as well as the lemon juice and toss one more time.

In the meantime, toast the rye bread and rub the open side of the half garlic on to the toast. Nice extra touch of flavour!

Lastly, place the cooked mushrooms on top of each slice of toast.
Garnish with any leftover thyme. I really loved the taste when sprinkling balsamic vinegar on top, so I urge you to try that out!


Good day!

Here’s my latest random experiment that I get to put straight into the Recipe section, huzzah! As part of my effort in inserting more alkaline-producing type of foods in my body, I noticed that I don’t eat much from the gourds/melons/squash category.

So I picked up one butternut squash, which made me realize I have never purchased squash in my life and had never quite noticed what form it comes in. Oh, and the many forms of squash there are!

Best part, it’s alkaline-producing and scrumptious!

1 skillet
I hope you have an oven!

1 squash
olive oil

Set the oven to 300.
I halved the squash and gutted the inside.

Then I cut them into large bite sized pieces, leaving the skin on, and placed all the bites in a skillet.
I drizzled olive oil and dashed some rosemary & thyme on top.
Next, I popped the skillet in the oven. About 15-20min. later the squash was soft throughout and ready to come out.

This squash was so tasty, I had it as a side dish with….something that I can’t remember now, but it’s a great side nonetheless!

Skillet Oven-Roasted Squash – complete!



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