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! :)

Monday, August 14, 2017

Sun Dried Tomato-Basil Hummus

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe

OK, I think this might be my new favorite Hummus! Although I must admit that when I picked up the package of sun dried tomatoes, I had a pasta dish in mind, so you might prefer to work with the jarred option so you don't have to re-hydrate them. I purchased the dry because I knew I wouldn't be using them all right away. Totally up to you.

The other thing to consider is the use of basil. My first thought was to make a sun dried tomato hummus. Then it occurred to me that I have a beautiful basil plant in my kitchen window, so why not make it tomato-basil? I was afraid that blending all of that beautiful greenery into reddish-brown tomatoes would result in a really gross brown, so I was going to just stick with the tomatoes. Then a light bulb went off in my mind, and I remembered that I had a small bottle of basil oil in the pantry and could use that instead. After I made the hummus, I looked it up online, and sure enough, there are plenty of recipes using fresh basil, so feel free to replace the oil with olive oil and use fresh. If you prefer the idea of the basil oil but don't have access, there are also plenty of posts out there for how to make your own.

15 oz can chick peas, rinsed and drained
1/4 c tahini (well stirred/shaken to redistribute the oil)
12 sun dried tomatoes, re-hydrated per pkg instructions (reserve liquid)
2 cloves garlic
1 lemon
1/2 t salt
1/2 t pepper
1 t smoked paprika (optional)
2 T+ basil oil

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe

Sun Dried Tomato-Basil Hummus: Hye Thyme Cafe

  1. Give the chick peas a whirl in the food processor to get the party started.
  2. Scrape down the sides of the bowl, then add the tahini, re-hydrated tomatoes, garlic, juice from the lemon, salt, pepper, paprika, and 2T of basil oil.
  3. Process until smooth.
  4. To thin the batch, a little at a time, stream in some of the reserved liquid from re-hydrating the tomatoes until you reach your desired texture. If you used jarred tomatoes, you can use some of the liquid from the jar - if that will leave the rest of your tomatoes naked, use a little water or olive oil instead.
  5. Garnish the top with a drizzle of additional basil or olive oil, and serve with veggies, crackers, pita chips, etc.
As I was just thinking about what to serve it with, it crossed my mind that I should pick up a ball of fresh mozzarella and a baguette when I'm out later and use them with the hummus and my fresh basil to make crostini. [drool]

Thursday, July 27, 2017

Buffalo Chicken Burgers

Buffalo Chicken Burger : Hye Thyme Cafe

I was recently having a craving for something Buffalo, so I decided to make burgers for a change. Don't be alarmed by how soft the mixture is, it's all good! A little mayo helps make sure the chicken doesn't dry out while grilling, and it works as a binder along with the fresh bread crumbs. When it comes to the crumbs, I always keep a stash in the freezer for just such an occasion. Whenever I have odds and ends of any type of bread, I pulse it in the food processor and add it to the stash. It doesn't matter what kind of bread it is.

If you absolutely must ... feel free to add some bleu cheese crumbles to the top, or try stuffing your burger with it. As for me, I'll pass on the stinky stuff! I do, however, like Ranch dressing with my buffalo, and it usually comes along with celery in some form, so I dressed not only shredded lettuce but also the celery tops/greens with some sliced celery in Ranch as a topper. Dressing the lettuce and celery rather than pouring the Ranch over the top holds everything together and prevents dripping.

1 lb ground chicken
4 buns
1/3 c Frank's Red Hot Buffalo Sauce
2 T mayo
1 clove garlic, minced
1/2 c fresh bread crumbs
Butter for grilling your buns
1 stalk celery - leaves included
Small onion, sliced into thin rings
Ranch dressing

  1. In a large bowl, mix together the Buffalo Sauce, mayo, garlic, and bread crumbs and let sit for 10-15" to allow the crumbs to soak up the moisture.
  2. While that's going on, let your chicken sit out so it's not super cold when hitting the grill.
  3. Mix the chicken into the Bufflo mixture, divide into four parts and shape into patties.
  4. Grill until cooked through - time will vary depending on how large/small your patties are to accommodate the size of your buns. If you press a burger with a finger and it's still soft, give it another  minute; will be firm when done.
  5. Shred some lettuce and toss with the sliced celery and leaves, then toss with Ranch dressing to coat.
  6. Butter your buns and grill until nicely browned.
  7. Spread a little Ranch on the bottom half of your toasted bun, top with a burger and top with sliced onion and a pile of the dressed lettuce and celery.
Buffalo Chicken Burger : Hye Thyme Cafe

Buffalo Chicken Burger : Hye Thyme Cafe

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