Tips, Tricks & a Recipe – THYME
Thyme is one of those ubiquitous spices that everyone seems to have hanging out in their spice cabinets. What you need to know about thyme is that it is not just a spice that sets stews, soups and a whole slew of different foods apart; it’s good for you too! Full of vitamin K, iron, manganese and smattering of fiber too, fresh or dried it’s “thyme” to get thyme into your spice rotation!
Here’s today’s TRICK:
Got fresh thyme? You can grow it like a beautiful ground cover! Just keep the flowers off and it will keep growing!
Here’s a TIP:
Pull fresh thyme off the woody stem by using your fingers to get the leaves off. It’s fun to strip the stems and kids love the task, so ask them for a hand!
And your RECIPE:
Fish Romano
Serves 6
3/4 cup white wine
1 teaspoon thyme
1/4 teaspoon pressed red pepper (optional)
4 cloves garlic, pressed
6 each fish fillets
1/2 cup flour
1/2 cup Romano cheese, grated
Salt and pepper to taste
1 tablespoon olive oil
Lemon wedges
In a large plastic, zipper topped bag, combine first four ingredients. Add fish, seal bag and marinate in refrigerator for 30 minutes, turning bag occasionally.
Meanwhile, combine flour and next 3 ingredients in another large plastic zipper topped bag. Remove fish from marinade (discard marinade) and add them to the flour bag, close bag and shake to coat evenly with flour mixture.
In a skillet, heat oil over medium high heat. Add fish and cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with lemon wedges.
Per Serving: 283 Calories; 6g Fat; 45g Protein; 8g Carbohydrate; trace Dietary Fiber; 109mg Cholesterol; 237mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 1/2 Fat.
SERVING SUGGESTIONS: Serve with sautéed yellow squash, brown rice and big green salad.
