Over the summer I have been making some changes to More Thyme Than Dough. I am trying to improve this site, make it better for you and to make it more interactive.

There are three major changes:

1. Categories

First change is in the Categories function. You will find Categories on the left side column at the very top above Recent Posts and Archives. You will see the Categories label and a drop down menu. If you click on the drop-down arrow you will see the categories, or topics or types of recipes on this blog or web site.

Here is how it works. Let’s say you are looking for a chicken recipe. Click the drop down menu arrow and scroll down and highlight “Chicken Recipes.”

Wait a few seconds and the feature will automaticlally bring up all of the blog posts that have Chicken Recipes featured in the middle column.

You will see the title of the blog post and the first few sentences of the blog post and a light gray box that will list the recipe name. If that sounds like something you are looking for, simply click on the title of the blog post and it will take you to that blog post and that recipe.

For instance, if you click on Chicken recipes the first post you will see is, “The REAL Food Star.” Look in the gray box and you will see Chicken with Rice and Parmesan Cheese.

This should make finding recipes here a bit easier. It is not a perfect system, but will help.

I am still working on this feature and want to refine it even more. I want to be able to have a feature that will take you straight to the recipe without the blog post at all. That will take a little longer to do. I hope to have that up and running by the first of the New Year, or January 2012.

Other New Features

There are two other new features. To find these look up at the very top of the website page above the title, More Thyme Than Dough and the green flower at the left side of the title.

There above the green flower you will see a very small line, or row, that says: HOME, ABOUT, I TRIED THAT, and YOUR COOKING QUESTIONS ANSWERED.

That line has always been there. HOME is where you are right now;  the Home, or main page of MTTD. Next to that is ABOUT, which is just one page that explains a little about me and my background and the purpose of this blog. Those two pages have been there from the beginning of MTTD.

You can get to either of those pages by simply clicking on the word HOME or ABOUT.

The other two features are brand new.


You can get to this page by simply clicking on it too.

This is your page.

Did you try a recipe you saw here? Then tell us about it.

Did you like it? Why? Did you hate it and why? Did you family like it? Or did they hate it too. Tell all.

Did you make changes in the recipe, tell us all what you did so that we can learn from you and try the recipe a different way.


I think this new feature is self-explanatory. And just click that button and it will take you to the page where you can ask a question.

Do you have a cooking question? It can be about a recipe I have posted, or something more general. Ask it here. If I don’t know the answer I will research it for you and post a response to you. Or I will put it out to the entire MTTD community and get other reader’s ideas and suggestions for you.

If there is a question I think most readers would like an answer to I will do an entire post on that topic.

Again, this is your page.

There you have More Thyme’s changes. Hope you like them and find them useful.
Featured Recipe       
Kielbasa with Golden Onions and Apple

This is a recipe from epicurious. I have a magazine copy of it. I cannot tell from which magazine I cut it from. As always when I have a recipe I like and don’t know where I got it I do an internet search. This time I was lucky and found it on the website. So I can and did give attribution.

I love sausage in the fall. For some reason fall and sausage just seem to go together. None more so than this recipe which uses a Granny Smith apple. Apples are definitely a fall fruit. So this is a perfect fall recipe.

This is what you will need for 6 people:

2 pounds Kielbasa preferably beef and pork

2 tablespoon olive oil

3 large onions

½ stick unsalted butter

1 large Smith apple

1 ¾ cups chicken broth (14 fl oz.)

NOTE: I cut this recipe in half for me. Remember, I am single. I do not need 6 servings of Kielbasa. So you will see that reflected in the pictures below.
Other than the pictures the recipe and directions are for 6.
Here is what you do:

Chop the onions.

Cut the sausage crosswise into 3-inch lengths. (I cut smaller than that.)

Lightly score each piece of sausage with a sharp knife. Score just means put a small slit in the sausage. If you look closely you will see the slits.

Heat 1 tablespoon of the oil in a heavy skillet until hot but not smoking.

Brown half of the sausage if making for 6 people, turning occasionally until golden, about 4 minutes. Put all the sausage in if you half the recipe like I did.

 Transfer the sausage to a bowl and cover to keep warm.

Pour off the fat, if any,  from the skillet and wipe the skillet clean.

See Note Below: Add the other tablespoon of oil to the skillet and cook the remaining sausage. When browned add to the bowl and cover. Wipe the skillet clean again.

NOTE: Since I made only half a recipe I had no more sausage to brown. I went straight to the next step.

Add the butter to the skillet and add the onions. Add the salt and pepper too and cook over moderate heat stirring occasionally until golden brown, about 15-20 minutes.

While the onions cook peel, core, and finely chop the apple.

This is how I chop the apple. Cut the peeled apple in half.

Cut each half into half.

Using a small knife cut the core from each fourth of an apple. I find I waste less of the apple coring this way than any other way I have tried.

Now slice each fourth from top to bottom…………

…..and then dice the slices. Do this to the remaining three pieces as well.

When golden stir in the chopped apple and the chicken broth into the onion mixture and simmer briskly, uncovered, stirring occasionally until the apple is tender, 6-7 minutes.

NOTES: From the very first time I made this recipe I felt there were too many onions to apples. So I add more apples. I used the whole apple in my recipe today even though I halved everything else.

NOTE: I also do not cook the apples as long as the recipe calls for as I think that makes them too soft. I like having the crunch of the apples in this dish. So I only cook them only about 3-4 minutes.

When the apples are done to YOUR liking add the sausage back to the pan and simmer, stirring, until heated through about 1 minute.

Serve with mashed potatoes, or as I did here on a bed of the onion and apples.

Bon appétit!!! 

Cost for 3

1 pound Kielbasa                   $2.50

1 tablespoon olive oil             $0.12

3 cups chopped onions           $0.83

4 tablespoons butter              $0.17

½ large Smith apple              $0.87

7 ounces chicken broth          $0.25

Total cost = $4.74
Cost per person = $1.58

Quote of the Day

Autumn is a second spring when every leaf is a flower. 

Albert Camus


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