Creamy Thyme Butter Beans

Simple and classic, these creamy thyme butter beans aka lima beans are a family favorite, the perfect side dish for any meal. And they are so easy! 

First of all, I need to clarify what I mean by butter beans. Many in the world would call these green delights lima beans. In the southern United States or at the very least in Louisiana where I was born and many my forebears before me, they are called butter beans. 

It wasn’t until I was a full grown up that I found out that more the mature white butter beans existed. I’ll eat those too, if well cooked and soft but for my money, the tender green beans are the best. The older white ones can be quite starchy and dry but cream helps so they can also work in this recipe.

This simple recipe was my mom’s favorite way to eat butter beans. She waxed lyrical about my grandmother’s light hand with this dish. A generous pour of rich cream, a sprinkling of thyme, often dried thyme because that’s what Mo had on hand. I like to use fresh thyme, which Mom also appreciated and I was happy to cook this for her, whenever she asked.

Creamy Thyme Butter Beans

If you can find shelled fresh beans, by all means, use them. I made these with frozen beans but I've also used canned ones before, drained and rinsed. When fresh purple hull or zipper cream peas are in season, I’ve made this with them as well. 

Ingredients

1 lb or 450g frozen butter/lima beans

1 teaspoon salt, plus more to taste as desired

2/3 cup or 156ml heavy whipping cream

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme 

Several generous grinds black pepper

Pinch cayenne

Optional for garnish: more thyme

Method

Thaw and rinse the beans with warm water. Discard any loose pods or discolored beans. 

Put the beans just covered with water with the salt in a small pot.

Bring the water to a boil then simmer the beans until tender. This could take just 10 minutes with very fresh young beans, a little longer with older ones. The instructions on my bag of frozen baby limas said to bring to a boil then simmer for 20-25 minutes! Only you can judge if they are tender enough for you. I will say, try to choose the biggest ones to test.  

When they are tender, taste a bean and see if it has absorbed enough salt to your liking. If not, add another teaspoon of salt to the water, let stand for 10 minutes, and then drain in a colander.

Return the warm beans to the pot, over a very low heat then add in the cream and stir to coat. 

Stir in the thyme. Gently heat the cream till warm through but be careful not to not let it boil. 

Add in a few generous grinds of black pepper and a pinch of cayenne. 

Serve warm, garnished with more thyme, if desired. 

Enjoy!

As I mentioned above, I grew up eating butter beans/lima beans and didn’t know they were almost universally reviled! Why do many people hate limas? Perhaps because they weren’t cooked well. Today my Sunday FunDay friends and I are trying to change that! We are celebrating Lima Bean Respect Day ahead of the official date on April 20th. All hail the might LIMA. 

Many thanks to our host, Camilla of Culinary Cam. Check out the links below. 

• Butter Beans Curry, Maharashtrian Sprouted Usal by Cook with Renu
• Creamy Thyme Butter Beans by Food Lust People Love
• Greek Yogurt Soup With Zucchini, Lima Beans & Red Lentils by Sneha's Recipe
• Ham & Baby Lima Bean Soup by Amy's Cooking Adventures
• Pizza Beans by A Day in the Life on the Farm
• Southern Style Green Lima Beans by Making Miracles
• Summer Squash Succotash by Karen's Kitchen Stories
• Vaal Nu Shaak by Mayuri's Jikoni
• Why All the Hate? Recipes to Convert Lima Bean Despisers by Culinary Cam

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Sprouted Spelt Everything Bagel Crackers

Crunchy, flavorful and more-ish, these sprouted spelt everything bagel crackers are a lovely snack on their own or served with a spread or dip. 

I usually try to bake or cook well ahead of the publish date for Sunday FunDay posts because the hosts plan the theme months in advance. This week, it didn’t happen because I misread the theme! 

“Make a recipe using sprouts,” the title said. Sooooo, I duly bought some Brussels sprouts and got busy. Then just a couple of days ago, I read the whole description which was “Using sprouted grains / legumes.” Oh, no! Back to the drawing board. Fortunately, I already own sprouted spelt flour. 

After the debacle that was trying to get the big cracker off the pan once baked, I wasn’t sure I was even going to share this recipe. But I put the plate between my husband and me on the sofa yesterday and before I knew it, the plate was almost empty! These crackers are good, y’all. Follow my updated method and you’ll love them too! 

Sprouted Spelt Everything Bagel Crackers

This recipe was adapted from one in the New York Times magazine from way back in 2008. That recipe itself was adapted from one created by Eli Winograd at Hungry Ghost Bread in Northampton, MA.

Ingredients

1/4 teaspoon fine sea salt

1/2 cup or 120ml cold water

1 1/2 cups or 180g sprouted spelt flour

Generous sprinkling everything bagel seasoning mix

Method

Preheat the oven to 350°F or 180°C. 

In the measuring cup, dissolve the salt in the cold water. Add the water to the spelt flour and stir until combined. 

Knead the dough a few turns until a ball forms.

The original instructions said to flour an overturned 12-by-17-inch cookie sheet and use a floured rolling pin to roll out the dough on top of it - using as much flour as needed to prevent sticking - until the dough covers the sheet from edge to edge. Which is what I did. (See below.) I am here to tell you that this is NOT A GOOD PLAN.

Never mind my photo. Here is what you REALLY NEED to do: Roll this dough out on a piece of nonstick baking parchment or a silicone pan liner. Otherwise, as I mentioned, the dough will stick to your pan and you will struggle to release the middle bits once it is baked. 

Using a spray bottle filled with water, spray the rolled dough to give it a glossy finish. If you want neater crackers, you can also score the dough into grids. Otherwise, we are just going to break this sucker apart into chaotic shards once crispy. 

Sprinkle with an elegant sufficiency of everything bagel seasoning mix. Some people prefer more, some less. For once, I won’t tell you how to live your life. 

Bake in the preheated oven until the big cracker is crisp and golden and snaps apart, 20 to 25 minutes, turning the pan around halfway through. Check frequently to make sure it doesn’t overcook and burn. Ovens heat unevenly and these crackers are thin! 

Since you did the right thing and rolled the dough out onto a nonstick sheet of baking parchment or a silicone pan liner, the only thing left is to break into pieces and serve. I promise, the crackers will disappear in no time.

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes using sprouted grains or legumes. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Stir-fried Cilantro with Bean Sprouts and Shrimp from Karen’s Kitchen Stories
• Egg Foo Young from A Day in the Life on the Farm
• Sprouted Moong Salad from Mayuri's Jikoni
• Sprouted Oat Blender Waffles from A Messy Kitchen
• Sprouted Spelt Everything Bagel Crackers from Food Lust People Love
• Sprouted Vaalachi Bhaji With Fresh Coconut from Sneha’s Recipe
• Vegetarian Ramen Bowls from Amy’s Cooking Adventures

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Blistered Padron Pepper Salmon Cream Cheese

This Blistered Padron Pepper Salmon Cream Cheese is the perfect schmear for your bagels, a little bit spicy, a little bit fishy and a whole lot of creamy!

This recipe was created when I had several blistered Padron peppers leftover after a snacky lunch and some cooked salmon leftover from dinner the night before. 

Making a schmear for bagels probably wouldn’t have occurred to me but I had just come across bagels in my nearby supermarket (in the Channel Islands, no less) that claimed to be the real deal. Boiled then baked for that genuine New York chewiness. You know I had to buy a bag if only to say, nope, these are not good; at least I tried.

I don’t know if it’s that I’d been overseas for too many months or if the bagels were really boiled then baked but they were pretty good! And they were excellent with this schmear. 

I am sharing this recipe today because it would be perfect for an Easter weekend brunch and it is better made ahead so the ingredients have time to meld. 

Blistered Padron Pepper Salmon Cream Cheese

I give the amounts I used below but you can use them as a guideline. Have a few more peppers or a little less salmon? The combo will still be delicious. Likewise, this recipe is easily doubled or trebled. 

Ingredients

2 1/2 oz or 70g blistered Padron peppers (I used about 7)

4 1/2 oz or 126g cream cheese

2 1/2 oz or 70g cooked salmon (Mine was pan-fried)

Fine sea salt to taste

Method

Sear the peppers in a hot nonstick skillet until they are blistered. Toss or stir frequently. (This was all the peppers I blistered as part of our snacky lunch. As above in the ingredient list, I used seven for this recipe.) Set aside to cool. 

Put the cream cheese in a bowl and leave to come to room temperature. 

Remove any bones or skin from the salmon and break it into flakes with your clean hands.

Remove the stems and chop the Padron peppers well. 

Add them to the cream cheese and stir until well combined. 

Fold the salmon into the peppery cream cheese.

Add a sprinkle of salt, if needed.

Serve with fresh bagels. Or with crackers. If you don't eat it with a spoon. 

Enjoy! 

Happy Easter to all who celebrate! It’s Sunday FunDay and today we are sharing recipes for Easter that can be made ahead. Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out the links below. 

• Apple Crisp Sweet Strata from A Messy Kitchen
• Asian Pear Slaw from Karen's Kitchen Stories
• Blistered Padron Pepper Salmon Cream Cheese from Food Lust People Love
• Cauliflower Mac and Cheese from A Day in the Life on the Farm
• Cinnamon Sugar Pretzels from Amy's Cooking Adventures
• Lime Pound Cake from Making Miracles
• Pork Tikka Masala from Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Salmon Cream Cheese!

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Bacon and Egg Breakfast Quesadillas

One of my favorite easy meals, these bacon and egg breakfast quesadillas are spicy, rich and cheesy, the perfect combination in my book. Great also for lunch or dinner!

Growing up in Texas, tortillas are a common kitchen staple. I almost always have some in the freezer or refrigerator, ready for quick meals. And, failing that, I have masa harina in the pantry so if I’m really hard up and not time-pressed, I can make some!

There is no quicker snack or meal than simple cheese quesadillas. Two ingredients: cheese and tortillas. Even a child can make them and mine sure did! Add in a protein or some vegetables and now you’ve got something not only tasty but nutritious. 

Bacon and Egg Breakfast Quesadillas

I’m calling these breakfast quesadillas because, you know, bacon and eggs, but truly, they are a favorite for snack, lunch and dinner as well. I like to serve them with sliced avocado or salsa for topping. 

Ingredients for each quesadilla

1 oz or 28g sharp cheddar

1 spring onion

1 bird’s eye chili pepper, optional but highly recommended

Fine sea salt

Freshly ground black pepper

1 large egg

2 fresh tortillas (I used mitad y mitad, half flour/ half corn.)

1 oz or 28g bacon crumbles

Optional for serving – sliced avocado

Method

Slice the spring onion finely and mince the chili pepper, if using. 

Grate the cheddar cheese. 

To a small bowl, add the egg, spring onion and chili pepper. Season with a pinch of fine sea salt and a few good grinds of black pepper. 

Whisk with a fork to combine. 

In a small nonstick skillet over a medium heat, toast the tortillas on both sides and set them aside.

Add the bacon crumbles to the pan and cook until they are crispy. 

Pour in the egg mixture and cook just until the bottom is set and the top is still runny.

Place one toasted tortilla on top of the egg and press down very gently. 

Cook for a few more minutes until the egg is set enough so you can turn it over easily without making a mess. 

Sprinkle the cheddar on the egg evenly. 

 Top with the second tortilla. 

Cook until the cheddar starts to melt and stick to the tortilla. Again, if you turn too soon, you’ll lose some cheese and no one wants that. Cheese sticking well? Flip the quesadilla. 

Cook for a couple of more minutes or until the cheese is completely melted and the quesadilla is hot through. 

You can keep the finished quesadillas warm in a low oven, wrapped in foil, until you are ready to serve if you are making multiples or serve immediately if you are not. 

Cut the quesadilla into wedges with a sharp knife or pizza cutter. 

Serve hot! 

Enjoy! 

It’s Sunday FunDay and today we are featuring the humble tortilla. Many thanks to our host, Karen from Karen’s Kitchen Stories. Check out the links below. 

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pot Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Sneha's Recipe
  
  

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Spicy Samurai Fries

Spicy Samurai Fries are crispy thin cut fries, topped with samurai sauce, spring onions and crunchy fried shallots. They are a hugely popular street food in Belgium. 

Samurai sauce is a spicy, creamy mixture of mayonnaise and sambal oelek and, often, ketchup. Known for its spiciness and rich flavor, it is a staple in Belgian friteries aka fry shops.

According to Google, “Samurai sauce is called that because its intense spiciness is meant to "sting" like a samurai's sword. Popularized in Belgium in the early 2000s, the name reflects a "warrior-like" heat rather than a Japanese origin.”

Do you have to use Kewpie mayonnaise? I don’t know, but a lot of the recipes I found online and by consulting the Reddit brain trust did mention it by name. Since sambal oelek isn’t Japanese, perhaps Kewpie is a cultural nod after the fact, to samurai warriors being Japanese. 

If you want the authentic Kewpie, buy the one in the bottle in the plastic bag. It’s actually labeled Made in Japan. The one without the bag is a different and, in my opinion, an inferior recipe, made elsewhere. 

Spicy Samurai Fries

You can adjust the spiciness of the samurai sauce by adding more mayo and/or using less sambal. Some recipes also called for ketchup so if you reduce the sambal and want more color, that’s a legitimate addition. I also added ground cayenne because despite chili peppers being the first two ingredients, my sambal wasn’t very spicy. 

Ingredients

½ cup or 110g Kewpie mayonnaise

2 tablespoons sambal oelek

¼ teaspoon cayenne - optional

2 spring onions, green part only

2 tablespoons fried shallots – mine were store-bought

1 lb or 450g frozen shoestring fries

Method

In a small bowl, mix the mayonnaise and the sambal together until well combined.

 

Add in the cayenne if using and stir well. 

Cover with cling film and refrigerate until ready to serve. 

Slice the green part of the spring onions thinly, on the diagonal. 

Cook your fries according to package instructions. 

Once the fries are nice and crispy, tip them onto a plate with paper towel to blot any oil that might have cooked off of them. 

Put them on a serving dish and drizzle some of the samurai sauce over the fries. I prefer not to put too much so that the fries stay as crispy as possible. 

Sprinkle on the spring onion slices and the crispy fried shallots.

Serve immediately with the rest of the samurai sauce alongside for dipping. 

Enjoy!

It’s Sunday FunDay and today we are sharing recipes for or with fries or their British counterpart, chips. Many thanks to our host, Mayuri of Mayuri’s Jikoni. Check out the links below.

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Keto Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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