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2-3 pound beef roast
1 pound of baby carrots (washed ready to eat)
1 1/2 pound of new potatoes (washed ready to eat)
1 large onion chopped
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 can cream of mushroom soup
1/2 teaspoon black pepper
1/4 teaspoon sea salt (to taste)
enough water to cover 1/2 of roast

1. Add roast to large oblong baking dish, cover roast with soup, smoothing soup over meat with spoon.
2. Lay bay leaf on top of roast, next cover meat with chopped onions, thyme, rosemary, pepper and salt.
3. Add just enough water to cover 1/2 of meat.
4. Cover baking dish with lid or tightly with foil.
5. Bake at 350 degrees for 2 1/2 hours. Add carrots and potatoes, placing around roast, the last 30-40 minutes of cooking time. Cover pan and continue cooking until potatoes are fork tender.

Smoked Sausage and Potatoes
2 teaspoons olive oil
3 tablespoons butter
1 pound of beef smoked sausage cut into 1/2 inch slices
4 pounds russet potatoes peeled and cut into 2 inch pieces
1 large yellow onion chopped
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon dried dill
1/2 teaspoon black pepper (to taste)
1/2 teaspoon sea salt (to taste)
1/4 cup water

1. In small bowl combine sea salt, black pepper, thyme, dill, and paprika for seasoning mix.
2. Oil baking pan with olive oil.
3. Add layer of potatoes, onion, seasoning mix, smoked sausage, dabs of butter. Continue layering ingredients in same order.
4. Add water by pouring into one corner of pan.
5. Cover baking pan with foil.
6. Bake at 375 for one hour, or until potatoes are fork tender.

Grandmas French Toast
1 tablespoon canola oil
6 large eggs
1/4 cup milk
1/4 teaspoon cinnamon
6 slices of bread

1. Whisk together eggs, milk and cinnamon, mix well and set aside.
2. Add oil to pan heat to low.
3. Dip bread into egg mixture, one slice at a time, submerging slice until it is completely covered in egg.
4. Add bread slices to pan, cook on med low until both sides are lightly brown.
5. Serve with real maple syrup and butter.
*Makes 3 tasty servings.

Zucchini Frittata
1/2 Tablespoon Olive Oil (or butter)
1/4 cup Red Onion chopped fine
1 Medium Zucchini quartered and sliced thin
10 Extra Large/Jumbo Egg Whites (or 6-7 large whole eggs)
1/8 Cup Water (or milk)
1 teaspoon Fresh Dill cut fine
1/2 teaspoon Sea Salt (to taste)
(Optional 1/4 cup cheese)

1. Heat oil in a large nonstick skillet, add red onion and cook on medium until clear.
2. Add zucchini, 1/2 sea salt, mix and continue cooking on medium for about 3-5 min.
3. Using a fork mix the eggs with water, dill and remaining sea salt mixing well.
4. Pour egg mixture over zucchini and onion.
5. Cover pan and cook on low for about 5 min. or until eggs are cooked through. Do not over cook, eggs are done when top of egg mixture is not runny. (Optional top with shredded mild cheddar or american cheese).
*I serve this with fresh sliced tomatoes and toasted cinnamon bread.


authorThyme To Eat is dedicated to my Mom, my Grandmother, and all the family who have shared their love of cooking with me.