Hye Thyme Cafe

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Tuesday, June 14, 2016

Roasted Corn Hummus

Roasted Corn Hummus: Hye Thyme Cafe


I think this one is my favorite hummus so far. If you've been reading along, you know I recently tried a Roasted Carrot Hummus and a Roasted Red Pepper Hummus. The one thing I will say is that when I first ate this one, I already had a tin full of falafel-spiced pita chips, but the falafel spice was too strong, so I ended up switching to Wheat Thins, then toasting up a batch of plain pita chips. Before I even ate any, the smell was making my stomach growl.

INGREDIENTS :
2 ears of corn
1 lime
2t chile powder
Olive oil
1/2 t salt
16 oz can chickpeas, drained
1/4 c tahini
1 clove garlic

  1. Shuck the corn, pop off the handle so you can stand it on end, and carefully slice off the kernels. You may have a few strays, but if you have corn flying everywhere, you're not cutting close enough to the cob.
  2. Zest the lime and set the zest aside.
  3. Toss the corn with 2t olive oil, 2t chile powder, and the juice from half the lime, and roast at 375 for 30-40" until the corn starts to lightly caramelize. Let cool for a few minutes.
  4. To your food processor, add the chickpeas, tahini, garlic, salt, lime zest, and the juice from the other half of the lime - add the corn mixture and proccess until smooth, adding olive oil, a little at a time, to achieve the texture you like.
  5. To garnish, use a spoon to create a swirl over the top, drizzle with a little olive oil, and sprinkle with additional chile powder.
  6. Serve with pita chips, crackers, raw or blanched veggies, etc.
Roasted Corn Hummus: Hye Thyme Cafe
Roasted Corn Hummus: Hye Thyme Cafe









Roasted Corn Hummus: Hye Thyme Cafe

Roasted Corn Hummus: Hye Thyme Cafe


Roasted Corn Hummus: Hye Thyme Cafe


Sunday, June 5, 2016

Chicken Taco Salad

Chicken Taco Salad: Hye Thyme Cafe

I'm right around the corner from 50, so I figure it's really time for me to start making some better food choices. Replacing the beef with chicken in this taco salad was one of them. With all the flavor in the taco seasoning, you won't even notice the difference. Eating fewer carbs is another choice, like replacing a huge taco shell bowl with some baked corn tortilla strips, so you still get the satisfaction of that that flavor and crunch, but not so many carbs.

I'm not listing salad amounts here, since it will vary depending on how much salad to taco filling you like, how many people you're serving, etc. 

INGREDIENTS
Romaine or Iceberg lettuce sliced into ribbons
Sliced black olives
1 small red onion
Diced tomatoes (I like a mix of small tomatoes)
Canned or jarred jalapeno rings
3 small or 2 large avocados
1 clove garlic
1 small lime
1 lb ground chicken
1 packet taco seasoning
Shredded cheese (cheddar, Mexican blend, etc.)
Sour cream or plain yogurt
Corn tortillas
  1. Toss the lettuce with sliced black olives, sliced red onion (I don't like a lot of raw onion, so I used a little in the guacamole, sliced some for the salad, and diced the rest to saute with the chicken), diced tomatoes, and jalapeno rings, and set aside.
  2. For the guacamole, mash together the avocado, garlic, juice from half the lime, and some minced red onion. I like to mash most of the avocado, but leave a little bit chunky. If you haven't worked with avocado before, run a knife around the center lengthwise and twist to open. Then you can either use a spoon to pop out the pit, or tap it with the blade of a knife and twist to release it. Then, starting from the tip, run a spoon along the inside of the skin to release it. Squeeze a bit more lime over the top and cover with a sheet of plastic wrap before covering your bowl, to keep as much air out as possible to avoid discoloring. Chill until ready to use.
  3. For the chicken, saute with the reserved red onion until done, then follow the instructions on the taco seasoning. Be sure to note how much meat the seasoning is for - ground chicken usually comes packed by the pound, but a lot of taco seasonings are for 1.5 pounds, so you might want to hold back a little.
  4. While the chicken is cooking, slice some corn tortillas into thin strips, toss them onto a baking sheet and bake at 350 until golden and crispy.
  5. To plate, top your salad with some of the chicken mixture, then sprinkle with cheese. Top that with a scoop of guacamole and a bit of sour cream or yogurt, then sprinkle with tortilla strips.
Because I'm usually not using up the whole can/jar of jalapenos, or the entire package of corn tortillas, I freeze the leftovers for another occasion. Of course, you could bake up the rest of the tortilla strips and sprinkle them with salt for a crunchy snack. 

Chicken Taco Salad: Hye Thyme Cafe

Chicken Taco Salad: Hye Thyme Cafe
Chicken Taco Salad: Hye Thyme Cafe
 
Chicken Taco Salad: Hye Thyme Cafe

Chicken Taco Salad: Hye Thyme Cafe
Chicken Taco Salad: Hye Thyme Cafe

Chicken Taco Salad: Hye Thyme Cafe


Chicken Taco Salad: Hye Thyme Cafe


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