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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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I used sourdough starter discard to make some home

I used sourdough starter discard to make some homemade SMALL BATCH SOURDOUGH PIZZA DOUGH for that margherita pizza that I shared the other day. This dough creates a sourdough crust that is airy and chewy with a delicious flavour that cannot be beat with commercial yeast. Full disclosure: you might never go back to regular pizza dough again.⁠
⁠
𝐒𝐌𝐀𝐋𝐋 𝐁𝐀𝐓𝐂𝐇 𝐒𝐎𝐔𝐑𝐃𝐎𝐔𝐆𝐇 𝐏𝐈𝐙𝐙𝐀 𝐃𝐎𝐔𝐆𝐇⁠
⁠
INGREDIENTS:⁠
✓ sourdough starter discard⁠
✓ all purpose flour⁠
✓ water⁠
✓ salt ⁠
✓ olive oil ⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a large mixing bowl, add sourdough starter, all-purpose flour, and water. Whisk to combine until there are no dry flour particles visible. Cover the bowl and let the dough rest for 30 minutes. Add salt and 1/2 the olive oil, and fold into the dough for a few seconds to combine.⁠
2. Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Cover with plastic wrap and let the dough rest for 30 minutes. Repeat this step twice (stretch and fold followed by 30 minute rest). After the last 30 minute rest, the dough should almost double in size.⁠
3. Transfer dough to a floured surface and sprinkle dough with a little flour. Divide the dough in half and shape each half into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold the 4 sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.⁠
4. Place the 2 dough balls a few inches apart in a lightly oiled airtight container. Brush the remaining olive oil over the surface of the dough balls to prevent them from drying out. Close the container and place in the refrigerator overnight for 8 to 12 hours (or up to 3 days until ready to bake your pizza).⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/small-batch-sourdough-pizza-dough/ @aheadofthyme #aheadofthyme

These sweet and sticky HONEY GARLIC CHICKEN WINGS

These sweet and sticky HONEY GARLIC CHICKEN WINGS are baked (or air fried) until super crispy and then tossed in a honey garlic sauce. Every finger-licking bite is sweet, sour, and so garlicky. They are simple, addictive, and make the perfect small batch appetizer. You can't go wrong with a classic like this.⁠
⁠
𝐇𝐎𝐍𝐄𝐘 𝐆𝐀𝐑𝐋𝐈𝐂 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐖𝐈𝐍𝐆𝐒⁠
⁠
INGREDIENTS:⁠
✓ chicken wings marinated in soy sauce, olive oil, salt and pepper.⁠
✓ soy sauce⁠
✓ honey⁠
✓ water⁠
✓ garlic⁠
✓ cornstarch⁠
✓ white sesame seeds⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Place the chicken wings into a ziploc bag. Add marinade and shake well. Then press the air out of the bag and seal. Press the marinade around the chicken to coat. Marinate in the refrigerator for at least 1 hour, up to overnight.⁠
2. Air fry the chicken wings into the air fryer basket and cook at 350 F for 20-22 minutes. Open and shake the basket halfway through to make sure they are cooked evenly.⁠
3. Combine soy sauce, honey, water, garlic and cornstarch in a small pot. Heat over medium heat and cook for 5 minutes, stirring well to combine. The sauce will get thicker but will be smooth and uniform.⁠
4. Transfer the honey garlic wings to a large bowl. Pour the honey garlic sauce on top and gently toss to combine to fully coat the wings. Serve the wings on a plate and sprinkle sesame seeds on top.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/honey-garlic-chicken-wings/ @aheadofthyme #aheadofthyme

Happy Canada Day! 🇨🇦 How are my fellow Canad

Happy Canada Day! 🇨🇦 How are my fellow Canadians celebrating? We are celebrating with EASY SKILLET NEAPOLITAN MARGHERITA PIZZA. ⁠You don't need a wood-burning pizza oven to get that iconic thin and soft crust with a perfectly crisp exterior, fresh tomato flavour, oozing slices of fresh mozzarella cheese and freshly picked basil leaves. All you need to bring the taste of Naples to your kitchen is a skillet and your oven. ⁠
⁠
𝐄𝐀𝐒𝐘 𝐒𝐊𝐈𝐋𝐋𝐄𝐓 𝐍𝐄𝐀𝐏𝐎𝐋𝐈𝐓𝐀𝐍 𝐌𝐀𝐑𝐆𝐇𝐄𝐑𝐈𝐓𝐀 𝐏𝐈𝐙𝐙𝐀⁠
⁠
INGREDIENTS:⁠
✓ pizza dough⁠
✓ pizza sauce⁠
✓ fresh mozzarella cheese⁠
✓ basil leaves⁠
⁠
INSTRUCTIONS:⁠
⁠
1. Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. ⁠
2. Heat a cast-iron skillet on the stove, over medium-high heat. Carefully place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Immediately add the pizza sauce and spread evenly over the pizza crust. Place sliced fresh mozzarella cheese and basil leaves evenly on top.⁠
3. Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown. ⁠
4. Transfer the cast-iron skillet to a preheated broiler on high and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.⁠
5. Remove the skillet, transfer the pizza onto a parchment lined cutting board, slice and serve.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/easy-skillet-neapolitan-margherita-pizza/ @aheadofthyme #aheadofthyme

This light and crunchy, classic Vietnamese LEMONGR

This light and crunchy, classic Vietnamese LEMONGRASS CHICKEN BANH MI SANDWICH is packed with slices of juicy and tender lemongrass chicken, crunchy pickled carrots and daikon, fresh cilantro and cucumbers, all stuffed into a crispy French baguette with a drizzle of Sriracha mayo. It's light and bright flavours have summer written all over them. It's the perfect little meal to have on a summer day, and it is SO easy to make at home. ⁠
⁠
𝐋𝐄𝐌𝐎𝐍𝐆𝐑𝐀𝐒𝐒 𝐂𝐇𝐈𝐂𝐊𝐄𝐍 𝐁𝐀𝐍𝐇 𝐌𝐈 𝐒𝐀𝐍𝐃𝐖𝐈𝐂𝐇⁠
⁠
INGREDIENTS:⁠
✓ French baguettes ⁠
✓ chicken breasts ⁠
✓ chicken marinade - lemongrass, sesame oil, soy sauce, fish sauce, garlic, brown sugar, lime juice, ground black pepper.⁠
✓ pickled vegetables - carrots and daikon radish, water, rice vinegar, sugar, salt, red chilli pepper (optional).⁠
✓ cucumber⁠
✓ fresh cilantro⁠
✓ spicy mayo - mayonnaise, Sriracha hot sauce, lime juice.⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a Ziploc bag, combine chicken, lemongrass, sesame oil, soy sauce, fish sauce, garlic, sugar, lime juice, and black pepper. Seal and shake the Ziploc bag to evenly disperse marinade. Place in the refrigerator for at least 1 hour (preferably 2 hours).⁠
2. In a large Mason jar, add carrots, daikon, water, vinegar, sugar, salt, and red chili pepper (optional). Stir well or shake the jar. Transfer the jar to the refrigerator and leave it for at least 1 hour, or overnight for the best flavour.⁠
4. You can either pan fry or air fry the lemongrass chicken. ⁠
To pan fry the chicken breasts, cook for 7 minutes per side over medium high heat, or until each side is browned and the internal temperature reaches 165˚F. To air fry, cook for 25 minutes at 350 F. Turn the chicken breasts over halfway through cooking.⁠
4. In a small bowl, combine mayonnaise, Sriracha, and lime juice, until smooth.⁠
5. Slice the cooked chicken breasts into 1-inch wide strips.⁠
6. Slice open each baguette and spread spicy mayo sauce on each half. Add cucumber slices, lemongrass chicken strips, pickled carrots and daikon and cilantro. ⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/lemongrass-chicken-banh-mi-sandwich/ @aheadofthyme #aheadofthyme

Smooth and creamy NO CHURN VANILLA ICE CREAM WITH

Smooth and creamy NO CHURN VANILLA ICE CREAM WITH STRAWBERRY JAM and toasted peanuts is easy to make with no ice cream maker required! You will get a perfect, creamy scoop every single time. Serve with extra jam and peanuts on top. It's such a satisfying treat.⁠
⁠
𝐍𝐎 𝐂𝐇𝐔𝐑𝐍 𝐕𝐀𝐍𝐈𝐋𝐋𝐀 𝐈𝐂𝐄 𝐂𝐑𝐄𝐀𝐌 𝐖𝐈𝐓𝐇 𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐉𝐀𝐌⁠
⁠
INGREDIENTS:⁠
✓ heavy whipping cream⁠
✓ sweetened condensed milk ⁠
✓ vanilla extract⁠
✓ salt⁠
✓ strawberry jam ⁠
✓ roasted peanuts (optional)⁠
⁠
INSTRUCTIONS:⁠
⁠
1. In a large bowl, add heavy cream, condensed milk, vanilla extract, and salt. Mix with a hand mixer on medium speed for about 7-8 minutes until stiff peaks form. ⁠
2. Pour the mixture into a medium loaf pan or freezer-safe bowl. Dollop the strawberry jam on the ice cream and swirl it with a butter knife. Sprinkle chopped peanuts on top (optional).⁠
3. Cover with parchment paper or plastic wrap to prevent ice crystals from forming on the top of the ice cream. Place it in the freezer for 6 hours or more. If you like softer texture, freeze for 2-3 hours.⁠
4. Scoop out the ice cream and serve with an extra drizzle of strawberry jam on top and crushed peanuts.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/no-churn-vanilla-ice-cream-with-strawberry-jam/ @aheadofthyme #aheadofthyme

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