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Thyme 2 new years eve11/29/2023 ![]() This coq au vin-inspired dish has home cooking written all over it: It's almost impossible to tell which parts of this dish are inspired by French cooking and which are just habits learned from my mom. We tried to eat like the French, even when we couldn't figure out their schedule! In France, we cooked coq au vin in our little apartment, when all of the restaurants were closed. Sprinkle half of the cheese over each bowl. Top bowls equally with kale mixture, and add a fried egg to each. Assemble: divide the oatmeal between two bowls.Cook to desired doneness - leaving the yolk runny if you prefer (the runny yolk and oatmeal are a great combo!) or cooking until the yolk is hard. Heat the last remaining tablespoon of coconut oil in the pan, and when it’s hot, crack both eggs into the pan. Using a wooden spatula, push the greens to the side of the skillet, making room for the eggs.Add the kale, and cook for 2 minutes, stirring occasionally, until bright green. When the oil glistens, sauté the leeks and garlic until soft & fragrant. While the oats are cooking, heat 1 tablespoon coconut oil in a skillet.Add the pat of butter, and cook for 2 more minutes, stirring in the butter. Add the oats, salt, pepper, nutritional yeast, and thyme and cook uncovered for 3 minutes, stirring occasionally. Start the oatmeal: Heat the water in a sauce pan until it simmers.Or, if you've always be on the edge with oatmeal, give this a shot - it's something different and just might win you over. Just don't make it the same morning as a breakfast meeting, because it will keep you full! So, if you, like me, don’t really love oatmeal you might want to try quinoa in this recipe instead. This bowl would be just as good to me if it was served over warm quinoa instead of oatmeal. And I’ve discovered the real secret to why this is so good, which is that I love eggs and cheese and butter. This recipe is easy to mix up with different veggies and different types of cheese. Cook to your preferences.Ĭheese! Goat cheese, but really, any time of cheese is fine. Yes, with an extra gooey yolk, because I love that. This recipes calls for leeks and kale, but use what’s in season: roasted red peppers and bacon bits topped with fresh avocado? In! Grilled zucchini with onions? Yes!įried egg. I hurried out the door and made it to the meeting on time (ok, five minutes late) but I was full. So, I didn't get to eat out for breakfast that day (breakfast is one of my favorite meals to eat out for!) But you know what? That bowl of oats was worth it.Ī savory blend of oats, fresh thyme, butter, and even a bit of nutritional yeast (you can skip the nutritional yeast if you can’t find it in stores, but I love the cheesy flavor it adds). Leftovers? Eat them cold as a spread on toast, sandwiches, etc, or re-warm the dip in the microwave for 30-second intervals or in an oven until warmed through. ![]() Remove from oven and allow to cool 10 minutes before sprinkling with minced parsley and serving with crudités, crackers, or crusty bread.Top with remaining 2 tablespoons gruyère, and place in oven and bake for 20-25 minutes, until cheese is bubbling and just starting to brown in spots on the top. Do not over fill-make sure there is at least 1/4-inch of extra room in the dish to avoid bubbling over. Spread cheese mixture in a ramekin or cocotte dish.Add sour cream, cream cheese, 2 ounces gruyère, salt, black pepper, and thyme to bowl.Squeeze garlic cloves into a medium-sized mixing bowl, discarding of the garlic papers. Allow garlic to cool until you can easily touch it without burning your hands, about 15 minutes. ![]() Place in oven and roast 45 minutes, until cloves are golden and soft. ![]() Place on a baking sheet and drizzle with the olive/avocado oil. Chop the very top off of the head of garlic. First, roast the garlic: preheat oven to 350° F.
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