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Green beans

10-Minute Nutty Green Beans

Roasted Brussels Sprouts Salad with Dijon Vinaigrette

Chicken Thighs with Green Beans and Potatoes in Tomato Sauce

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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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There is nothing quite like piping hot freshly bak

There is nothing quite like piping hot freshly baked GARLIC NAAN BREAD. It’s buttery, garlicky, soft and pillowy, and full of perfectly blistered air pockets. Plus it’s super easy to make without a tandoor clay oven and takes less than 15 minutes of actual prep work.⁠
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𝐆𝐀𝐑𝐋𝐈𝐂 𝐍𝐀𝐀𝐍 𝐁𝐑𝐄𝐀𝐃⁠
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INGREDIENTS:⁠
✓ all purpose flour⁠
✓ instant yeast⁠
✓ water⁠
✓ plain yogurt⁠
✓ vegetable oil⁠
✓ sugar⁠
✓ salt⁠
✓ garlic topping - butter, garlic, and parsley.⁠
⁠
INSTRUCTIONS:⁠
1. In a large bowl, mix together flour, yeast, water, yogurt, oil, sugar, and salt. Stir well to combine until the mixture forms into a shaggy dough. ⁠
2. Stretch and fold the dough by folding the edges over to the centre. Cover the bowl in cling wrap and let it rest for 30 mins.⁠
3. Knead the dough using your hands. It should take less than 5 minutes to form a smooth and soft dough ball. Transfer it back in the bowl and let it rest covered for 1 hour until it is almost doubles in size.⁠
4. Transfer dough onto a lightly oiled surface and roll into a log. Divide the log into 10 even balls, and transfer to a lined baking tray. Cover with plastic cling wrap to prevent them from drying out, and let rest for 20 mins.⁠
5. Prepare the garlic butter by combining melted butter, minced garlic and chopped parsley in a small bowl. Set aside.⁠
6. Take a dough ball and gently press and stretch it with your fingers to form a circular shape, similar to shaping pizza dough. You can also roll the dough out with a rolling pin. ⁠
7. Cook the naan in a skillet or in the oven. For the skillet: Heat a cast-iron skillet over medium-high heat. Transfer the rolled naan onto the hot skillet and cook for 3 mins on each side. For the oven: Preheat a large baking pan or pizza stone in the oven at 500 F. Place rolled naan on the pizza stone and bake for 2-3 mins. To char the naan bread and make it extra crispy, turn the broiler on high and cook for an extra minute. ⁠
8. Apply the garlic butter on one side of the naan bread with a brush. Serve hot with a side of butter chicken or other Indian curry.⁠
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Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/small-batch-garlic-naan-bread/ @aheadofthyme

Ok so I may have lied last week when I said I was

Ok so I may have lied last week when I said I was sharing my last skewer post of the summer. These grilled CAJUN SHRIMP SKEWERS now hold that title. These skewers are garlicky, lemony, and packed with flavour from the cajun seasoning in the marinade and the olive oil parsley mixture that we brush on top. The best part of all? It takes less than 30 minutes to prepare and make, and this includes the time it takes to marinate.⁠
⁠
𝐆𝐑𝐈𝐋𝐋𝐄𝐃 𝐂𝐀𝐉𝐔𝐍 𝐒𝐇𝐑𝐈𝐌𝐏 𝐒𝐊𝐄𝐖𝐄𝐑𝐒⁠
⁠
INGREDIENTS:⁠
✓ tiger prawns or jumbo shrimp⁠
✓ olive oil⁠
✓ lemon juice⁠
✓ garlic⁠
✓ cajun spice ⁠
✓ Italian seasoning⁠
✓ paprika⁠
✓ parsley ⁠
✓ lemon wedges ⁠
⁠
INSTRUCTIONS:⁠
1. Add peeled and deveined prawns into a large bowl and add in olive oil, lemon juice, minced garlic, cajun spice, Italian seasoning, and paprika. Toss to combine, cover and refrigerate for at least 15 minutes.⁠
2. Thread the marinated prawns onto skewers. Add 4 prawns on each skewer.⁠
3. Lightly brush some olive oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling. ⁠
4. In a small bowl, combine remaining olive oil with finely chopped parsley. Set aside until ready to grill.⁠
5. Place the skewers on the grill pan and grill for 3-4 minutes on each side or until the prawns turn completely orange. Brush the olive oil parsley mixture over the prawns during grilling.⁠
6. Transfer to a plate and serve warm with some lemon wedges on the side. Sprinkle extra chopped parsley on top.⁠
⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/grilled-cajun-shrimp-skewers/ @aheadofthyme⁠
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#aheadofthyme #shrimpskewers #easydinner #cookathome #recipeideas #mealideas #quickfood #summerfood #eateverything #wholesomegoodness #foodappreciation #feedfeed #lazycooking #eatathome #quickmeals #familyfood @thefeedfeed @thefeedfeed.glutenfree @thekitchn @food52⁠

Better than takeout, stir-fried spicy cumin lamb n

Better than takeout, stir-fried spicy cumin lamb noodles are so flavourful and brings on the heat. Marinated spicy cumin lamb is stir-fried with noodles, classic Asian seasonings, and topped with crispy bean sprouts and green onions. The best part? This is all done in about 15 minutes. It is the easiest weeknight dinner.

𝐒𝐏𝐈𝐂𝐘 𝐂𝐔𝐌𝐈𝐍 𝐋𝐀𝐌𝐁 𝐍𝐎𝐎𝐃𝐋𝐄𝐒

INGREDIENTS:⁠⠀
✓ lamb shoulder strips
✓ lamb marinade - Shaoxing wine, cumin powder, cayenne pepper powder, and cornstarch ⁠⠀
✓ dry wheat noodles ⠀
✓ vegetable oil ⠀
✓ garlic ⠀
✓ green onions ⁠⠀
✓ cumin seeds (optional) ⁠⠀
✓ red onions ⠀
✓ soy sauce ⠀
✓ sesame oil ⠀
✓ sesame oil ⁠⠀
✓ bean sprouts

INSTRUCTIONS:

1. In a large bowl combine lamb with marinade ingredients. Stir well to combine. Cover and refrigerate for at least 30 minutes.
2. Cook the noodles in a pot of boiling water for 2 minutes or according to package instructions. Drain.
3. Heat vegetable oil in large skillet over medium high heat. Add garlic, green onions and cumin seeds (optional) and fry for 1-2 minutes until garlic becomes fragrant. Add the marinated lamb and red onions.
Stir fry evenly for 3 minutes until the lamb turns brown.
4. Add in cooked noodles and stir well to combine. Stir in the soy sauce, sesame oil, and sugar. Cook for another 2 minutes, continuously stirring. Sprinkle extra cayenne pepper on top, if desired for extra spiciness. Add bean sprouts at the end. Mix well and serve hot.

Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/spicy-cumin-lamb-noodles/ @aheadofthyme

⁠ Bold SAFARI ANIMAL PRINT CAKE POPS are homemad

⁠
Bold SAFARI ANIMAL PRINT CAKE POPS are homemade with a combination of delicious vanilla cake and vanilla buttercream rolled into a ball and dipped into white chocolate. The bold animal prints make it the perfect showstopper to add to a safari jungle party. ⁠
⁠
𝐒𝐀𝐅𝐀𝐑𝐈 𝐀𝐍𝐈𝐌𝐀𝐋 𝐏𝐑𝐈𝐍𝐓 𝐂𝐀𝐊𝐄 𝐏𝐎𝐏𝐒⁠
⁠
INGREDIENTS:⁠
✓ all-purpose flour⁠
✓ baking powder and baking soda⁠
✓ salt⁠
✓ butter⁠
✓ granulated sugar⁠
✓ egg⁠
✓ vanilla extract⁠
✓ whole milk⁠
✓ frosting - made with butter, icing sugar, whole milk, and vanilla extract.⁠
✓ chocolate coating - pure white chocolate and coconut oil.⁠
✓ gel food colouring⁠
✓ lemon extract⁠
⁠
INSTRUCTIONS (very brief summary):⁠
⁠
1. Make the cake and allow it to cool completely.⁠
2. Make the frosting.⁠
3. Crumble the cake and mix with the frosting until fully combined. ⁠
4. Shape the mixture into balls and refrigerate.⁠
5. Melt the white chocolate with the coconut oil. Dip 1/4 inch of a cake pop stick into the chocolate, and then insert it halfway into the cake ball. Completely dip the cake ball into the chocolate and lightly tap off any excess. Place upright into a cake pop stand or a styrofoam block. ⁠
6. For other colours, dye the melted chocolate with gel food colouring.⁠
7. Prepare edible paint by combining gel food colouring with lemon extract. Brush animal print patterns onto the cake pops (full tutorial in blog post).⁠
8. Place decorated cake pops upright into the cake pop stand or a styrofoam block. Store in the refrigerator for up to one week.⁠
⁠
Full RECIPE in clickable link in bio - https://www.aheadofthyme.com/safari-animal-print-cake-pops/ @aheadofthyme #aheadofthyme

CRISPY BOTTOM PAN-FRIED VEGETABLE BUNS made with n

CRISPY BOTTOM PAN-FRIED VEGETABLE BUNS made with no yeast, are perfectly crunchy and crispy on the outside, yet tender and chewy on the inside with a savoury vegetarian filling made with stir-fried mushrooms, carrots, and vermicelli. Say goodbye to takeout and serve this popular Chinese snack at home.

𝐂𝐑𝐈𝐒𝐏𝐘 𝐁𝐎𝐓𝐓𝐎𝐌 𝐏𝐀𝐍-𝐅𝐑𝐈𝐄𝐃 𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐔𝐍𝐒

INGREDIENTS:
✓ bun dough - all-purpose flour, salt, boiling water
✓ vermicelli noodles
✓ mushrooms
✓ carrots
✓ green onions
✓ garlic
✓ seasonings - soy sauce, sesame oil, white pepper, vegetable stock powder (optional), salt
✓ cornstarch (if needed)
✓ vegetable oil
✓ sesame seeds

INSTRUCTIONS:

1. In a large bowl, whisk together flour and salt. Slowly add boiling water and stir well to combine. Cover and let rest for 10 mins.
2. Knead for 5-10 mins until dough is smooth. Transfer back to the mixing bowl and cover. Let rest for 20 mins.
3. In a large skillet, heat oil over medium high for 1-2 mins until sizzling. Add pre-soaked vermicelli, mushrooms, carrots, green onions, garlic, and seasonings. Stir well and cook 2 mins. Add cornstarch if filling too watery. Cool down to room temperature, about 15-20 mins
4. Roll dough into a log and divide into 10 equal pieces. Flatten each piece and shape into a 4-inch circle.
5. Place 1 tablespoon of filling into the middle of each dough. Bring edges up enclosing the filling, and pleat together into a little bag to seal the mixture inside.
6. Dab the smooth side of the bun with water and gently press into a shallow dish of sesame seeds.
7. Heat oil in a skillet over medium high for 2 mins. Place 1/2 batch of buns with the sesame seeds side facing up and 1/2 inch apart. Cook for 1 minute until the bottom turns golden brown. Turn the buns over and add 1/2 cup of water into the pan.
8. Cover and cook for 5-6 mins until almost all the water has evaporated. Remove the lid and lower heat to medium. Cook for another minute until all water has been absorbed and sesame seeds side is also golden brown and crispy.

Full RECIPE in clickable link in bio https://www.aheadofthyme.com/crispy-bottom-pan-fried-vegetable-buns-no-yeast/ @aheadofthyme

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