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Hi, I'm Sam!

Hi, I'm Sam, the author, photographer and creator behind Ahead of Thyme. Here, you will find hundreds of quick and easy, (mostly) healthy recipes for the everyday home chef, using quality and wholesome ingredients. Read more about me

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Easy, warm and comforting 20-MINUTE ONE POT LENTIL

Easy, warm and comforting 20-MINUTE ONE POT LENTILS is vegan, gluten-free, packed with protein, and highly nutritious with immunity-boosting properties. Perfect for colder weather.⁠
⁠
𝟐𝟎-𝐌𝐈𝐍𝐔𝐓𝐄 𝐎𝐍𝐄 𝐏𝐎𝐓 𝐋𝐄𝐍𝐓𝐈𝐋𝐒⁠
⁠
INGREDIENTS:⁠
✓ ⁠lentils⁠
✓ olive oil⁠
✓ onion, chopped⁠
✓ garlic, minced⁠
✓ turmeric⁠
✓ ground cumin⁠
✓ Italiano seasoning (optional)⁠
✓ salt and pepper⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Pour lentils into a large bowl. Rinse and drain. Pour boiling water on top to cover the lentils, and let it sit for 10 minutes. Set aside.⁠
2. In a large pot, heat oil over medium heat. Add onions, garlic, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.⁠
3. Drain the lentils and re-rinse and drain. Stir in the lentils, remaining boiling water, cumin, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.⁠
4. Season with more salt and pepper, as desired. Serve over brown or white rice with a sprinkle of fresh cilantro on top, or serve on its own with a biscuit or dinner roll for dipping.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/easy-20-minute-one-pot-lentils/ @aheadofthyme #aheadofthyme

Do you ever crave pumpkin pie but don't want to ma

Do you ever crave pumpkin pie but don't want to make an entire pie? Well then, small batch MINI PUMPKIN PIES are for you. These bite-sized pumpkin treats with the perfect flaky buttery crust are filled with that delicious pumpkin pie filling that we all love and crave, and topped with cinnamon spiced whipped cream. The biggest difference is that these mini pies have a much higher pie crust to filling ratio, which means you get MORE pie crust edge in every single bite.

𝐌𝐈𝐍𝐈 𝐏𝐔𝐌𝐏𝐊𝐈𝐍 𝐏𝐈𝐄𝐒

INGREDIENTS:
✓ pie crust
✓ pumpkin puree
✓ condensed milk
✓ brown sugar
✓ pumpkin spice blend
✓ salt
✓ egg
✓ whipped cream

INSTRUCTIONS:

1. In a large mixing bowl, whisk together pumpkin puree, condensed milk, brown sugar, pumpkin spice, and salt. Add in egg and whisk into smooth and even mixture. Set aside.
Roll the pie dough into a large circle approximately 1/8-inch thick. Use a 3.5-inch round cookie cutter (or the rim of the pumpkin puree can) to cut out 9 circles. Use any scrap pieces of pie crust to cut out small pieces for garnish on top.
2. Gently press each pie dough circle into each cavity of a standard 12-cup muffin pan and snuggly fit it in. It will cover up to half of the height of each cavity (it will not completely come up to the top). You will fill about 9 cavities. Do not over stretch the pie crust to maintain even thickness. Then, use a fork to pleat the edges of the crust.
3. Add about 1.5 tablespoons of pumpkin filling into each pie crust, filling it about 3/4 of the way up to the top of the crust. Do not overfill as the filling will expand during baking. If you have small shapes that you cut out from the scraps, you can place them on top.
4. Transfer the muffin pan into a 375F preheated oven and bake for 20 minutes until the crust is lightly golden brown and the pumpkin filling is set. Remove the muffin pan from the oven and let it rest at room temperature for at least 20 minutes.
5. Gently remove the mini pumpkin pies from the cavities and top with whipping cream and a sprinkle of pumpkin spice blend or cinnamon.

Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/mini-pumpkin-pies-small-batch/ @aheadofthyme #aheadofthyme

Quick and easy PUMPKIN DINNER ROLLS are soft and f

Quick and easy PUMPKIN DINNER ROLLS are soft and fluffy and make the perfect bread roll to serve this fall. They are flaky and buttery and packed with warm and comforting pumpkin for a subtle yet not overpowering flavour. The best part? You only need to spend 15 minutes of actual prep work to make them.⁠
⁠
𝐏𝐔𝐌𝐏𝐊𝐈𝐍 𝐃𝐈𝐍𝐍𝐄𝐑 𝐑𝐎𝐋𝐋𝐒⁠
⁠
INGREDIENTS:⁠
✓ pumpkin puree⁠
✓ all-purpose flour⁠
✓ milk and butter⁠
✓ eggs⁠
✓ active dry yeast or instant yeast ⁠
✓ granulated sugar⁠
✓ salt ⁠
✓ melted butter ⁠
✓ condensed milk⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a large bowl, add pumpkin puree, milk, butter, one egg, yeast, sugar, and salt together in a large bowl. Whisk to combine, about 1 minute. Add flour and stir well until no dry flour visible in the bowl. ⁠
2. Transfer dough onto a clean and lightly greased surface. The oil will help keep the dough from sticking to your hands initially. You can also lightly oil your hands.⁠
Knead the dough until smooth and not sticky, about 5 minutes.⁠
3. Transfer the kneaded dough back into the bowl. Lightly apply some oil over the dough with a brush and cover the bowl. Let it rise for 1 hour or until doubled in size.⁠
4. Transfer the dough onto a clean surface and deflate the dough ball by punching the air out. Roll the ball of dough into a log and divide it into 15 equal pieces with a knife or bench scraper. Cover the dough with a damp cloth to prevent it from drying.⁠
5. Take one piece at a time, flatten each dough with your hands, and fold and press all edges into the center. Then, turn it over and shape each piece into a smooth, round ball. It should take less than 30 seconds to roll each piece.⁠
6. Transfer the dough balls to a greased quarter sheet baking pan. Cover the baking tray with aluminum foil. Let the rolls rise for one hour. The rolls should almost double in size. ⁠
7. Preheat oven to 375 F. Bake for 20 minutes or until the tops are golden brown. Lightly brush some melted butter on top and let the rolls cool on a wire rack for 15 minutes before serving. ⁠
8. Serve with a side of condensed milk for dipping.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/easy-pumpkin-dinner-rolls/ @aheadofthyme

Tender and juicy one pan SKILLET CHICKEN THIGHS AN

Tender and juicy one pan SKILLET CHICKEN THIGHS AND POTATOES and carrots is an easy weeknight dinner that can be on your dinner table in less than 45 minutes. Packed with succulent, tender chicken thighs with the crispiest skin, and comforting potatoes and carrots that are immersed in incredible flavour. This wholesome one pan chicken dinner one that we regularly make on repeat over here. It's just that good.⁠
⁠
𝐒𝐊𝐈𝐋𝐋𝐄𝐓 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐓𝐇𝐈𝐆𝐇𝐒 𝐀𝐍𝐃 𝐏𝐎𝐓𝐀𝐓𝐎𝐄𝐒⁠
⁠
INGREDIENTS:⁠
✓ chicken thighs⁠
✓ Italian seasoning⁠
✓ paprika⁠
✓ salt and pepper⁠
✓ butter⁠
✓ onion⁠
✓ garlic⁠
✓ baby potatoes ⁠
✓ carrots ⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Preheat oven to 400 F. Pat dry each chicken thigh with a paper towel completely before adding seasoning. This helps create extra crispy skins when searing.⁠
2. In a medium bowl, add Italian seasoning, paprika, salt, and pepper mix well to combine. Generously rub 3/4 of the seasoning mixture all over the chicken thighs, on both sides.⁠
3. Add in onions, garlic, potatoes, and carrots to the bowl with the remaining seasoning mixture. Toss to combine.⁠
4. Melt the butter in a cast-iron skillet over medium high heat for 1-2 minutes until hot. Place the chicken thighs with the skin side down on the skillet, and sear for 2-3 minutes until the skin turns brown and crispy. Flip the chicken over and cook on the other side for another 2 minutes. Remove the chicken thighs from the skillet and place them on a plate.⁠
5. On the same skillet, add the vegetables and stir well to combine. Cook for 3-4 minutes until onions are soft and start to slightly brown. Remove from heat and place chicken thighs on top, skin side up.⁠
6. Transfer the skillet into the preheated oven and bake for 30-40 minutes, until the internal temperature for the chicken thighs reaches 165F. Remove the skillet from the oven and let it rest for 10 minutes before serving.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/skillet-chicken-thighs-and-potatoes/ @aheadofthyme #aheadofthyme

Healthy, hearty, and wholesome STUFFED BUTTERNUT S

Healthy, hearty, and wholesome STUFFED BUTTERNUT SQUASH with wild rice is an easy and cozy vegetarian comfort food for fall. Tender roasted butternut squash is stuffed with a combination of wild rice and white rice, earthy mushrooms, and sweet peas. Top it with some melty cheese for ultimate comfort, or leave out the cheese and keep this meal vegan.⁠
⁠
𝐒𝐓𝐔𝐅𝐅𝐄𝐃 𝐁𝐔𝐓𝐓𝐄𝐑𝐍𝐔𝐓 𝐒𝐐𝐔𝐀𝐒𝐇⁠
⁠
INGREDIENTS:⁠
✓ butternut squash ⁠
✓ fresh thyme⁠
✓ olive oil⁠
✓ wild rice + Basmati white rice⁠
✓ vegetable oil⁠
✓ onions⁠
✓ mushrooms⁠
✓ green peas⁠
✓ vegetable stock powder⁠
✓ salt and pepper⁠
✓ shredded cheddar cheese or mozzarella cheese⁠
✓ fresh parsley⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Cut the butternut squash in half lengthwise and remove seeds with a spoon. Place it cut side up onto a baking sheet. Brush on some oil and sprinkle chopped thyme on top. Bake at 350 F for 45 mins, or until soft. ⁠
2. Heat oil in a large pot over medium high heat. Add onions and mushrooms and sauté for 2-3 mins until onions are soft. Add rice and stir well to combine. Add peas, vegetable stock powder, salt, and pepper. Mix well and cook for 5 minutes. Add approximately one cup of water (water level should be one inch above the mixture) and bring it to a simmer over medium heat. Turn heat down to low, cover and simmer for 25-30 mins. ⁠
3. Turn off the heat and let it sit for another 10-15 mins. Then, gently fluff the rice. ⁠
3. Once the squash is fork tender, let it cool down to room temperature, or cool enough to handle. Scoop out the pulp, leaving the butternut squash shell at 1/2-inch thick.⁠
4. Add the pulp to the rice, and stir well to combine. Transfer the rice mixture evenly amongst the two shells.⁠
Sprinkle cheese on top (optional). If adding cheese, place the stuffed squash back into the oven and broil on high for 3 mins, or until the cheese melts and turn golden brown on top. ⁠
5. Let the stuffed butternut squash cool for 5 mins before serving. Sprinkle fresh parsley on top.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/stuffed-butternut-squash-with-wild-rice/ @aheadofthyme #aheadofthyme

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