Recent Posts

26 Foods That Start With TH – Ultimate Guide

Written by itsfoodtastic in Cheese,Dairy,Desserts,Drinks,Fish,Fruits & Vegetables,General information,Meat,Nuts,Sauces,Seafood,Side dishes,Snacks,Soups,Spice & Condiments,Sweets

When someone asks about food, in our head we have a different list of food based on ingredients, flavors, cuisines, menu sections, or holidays. And creating a list of food starting with the same letter does not occur to a lot of people. Well, today we will change it since you will open a whole new world of food that starts with th. Some of those you have already tried, and some will be completely unknown and perhaps surprising to you. The article will guide you through different food, regions, and flavors.

Food That Starts With Th – Full List

You may be surprised but there is quite a lot of food – salads, berries, herbs, desserts, main dish or soups, starting with th. And it is not only Thai food as you may think. These foods are thumbprint cookies, thyme, Thai fried rice, Thuringian dumplings and sausages, Thermador, and many others.

Here is the list of foods that begin with th: 

  1. Thumbprint cookies; 
  2. Thin mints; 
  3. Thistle; 
  4. Thyme; 
  5. Thimbleberry; 
  6. Thousand island dressing; 
  7. Thuringian dumplings; 
  8. Thuringian sausages; 
  9. Thoshky; 
  10. Three bean salad; 
  11. Thin crust pizza; 
  12.  Thai fried rice; 
  13. Thai green curry; 
  14. Thai rice stir-fry noodles; 
  15. Thieboudienne; 
  16. Thali; 
  17. Thosai; 
  18. Thermador; 
  19. Theeyal; 
  20. Thukpa; 
  21. Thengai sadam; 
  22. Tharid; 
  23.  Thenthuk; 
  24. Thong yip; 
  25.  Thalipeeth; 
  26. Thalassery biryani; 

Thumbprint cookies

The name of cookies says for itself – they are made with thumbs, or rather they are made using a thumb to deepen a hole and fill it in with jam. In Sweden, where cookies originate from, they are called Hallongrotta. Which means raspberry cave. It is a traditional dessert for such holidays as Christmas or Easter.

An easier recipe is hard to imagine. The traditional recipe includes flour, butter, sugar, salt, egg yolks, and vanilla extract. Once the dough balls are made you can use your thumb or spoon to make an indentation in each ball to fill later with jam. Thumbprint cookies are also very fast to bake, it takes only around 15 min. So, those cookies are the perfect option for an easy, fast, and tasty dessert.

Thin mints

Thin mints or girl scout cookies are one of the most popular cookies in the world. It is a perfect combination of the sweet taste of chocolate and the fresh taste of mint. The cookies are made with flour, unsweetened cocoa powder, salt, softened butter, white sugar, egg, mint extract, and chocolate. When all ingredients are mixed and the cookies are baked for 15 min, they are covered with chocolate. Those cookies are for sure disappearing from a plate like mad.

Thistle

If you think that thistle is not edible, you are wrong. If the plant is stripped off the spines, it is quite edible. The plant is native to the European region, North America and Asia. You can eat thistle raw, boiled, or steamed. However, the options are not limited by that. There are quite a few recipes with thistle – thistles au gratin with truffles, thistle soup with chicken, peasant pasta with thistle stalks, vegan greek salad, and even sweet chili thistle.

The most delicious part of the plant is the stalks. They are juicy, crisp, and with a mild flavor. Spiny flowerheads are also tasty if you have enough patience to take away spikes. So do not judge the plant by its appearance and try it out.

Thyme

Another plant extensively used in cooking is thyme. Thyme has a lemony, earthy, and a bit of mint flavor similar to rosemary or oregano. The plant grows in Southern Europe and the Mediterranean. Ancient Greeks added thyme to bathwater. Thyme is used mainly in meat dishes, soups, stews, and sauces. Besides European cuisine, it is also commonly used in Thai dishes. Also, thyme has a range of health benefits.

Thimbleberry

If you cannot imagine your life without berries, then you will be glad to discover another berry starting with th – thimbleberry. Native to Northern America and Southern Canada it not only has a sweet taste but also possesses health benefits. Thus, thimbleberries have a high level of Vitamins A and C which can treat scurvy. Tea made from leaves and roots has the property of nausea, diarrhea, and vomiting treatment.

Thimbleberries are good to eat raw or in jam. Interestingly, thimbleberry jam contains less sugar than other jams. Also, if the season has already passed, you can enjoy frozen berries. They still have their taste and medical properties.

Thousand island dressing

Thousand island dressing is one of the most popular dressings in the United States. The name of the dressing originates from the chain of islands scattered in the North of New York and Southern Canada on the Saint Lawrence River. And it was first served in the hotels located in that region.

Thousand island dressing is made with mayonnaise, ketchup, tomato puree, olive oil, lemon juice, chili sauce, vinegar, mustard, Worcestershire sauce, and paprika. The dressing goes well with basically everything but is good with salads, burgers, fries, and chicken.

Thuringian dumplings

Thuringian dumplings is another food that starts with th that probably you have never tried. Now it is time to fix it. Thuringian dumplings as one may guess from the name come from the German state Thuringia. It was even recognized as a state dish in 1997 by the state government. Those medium-sized softballs are made with a mix of potato, flour, butter, milk, eggs, and salt and they are often filled with meat. They are especially tasty and fulfilling in the cold winter season.

Thuringian sausages

Another dish starting with th Thuringia is proud of is Thuringian sausages. Moreover, you will never try them outside Germany, since they have protected status under European Union Law. Very often sausages are served alongside the above-mentioned dumplings. Thuringian sausages are made with a selection of meat – beef, pork, or even veal, seasoned with spices and garlic and smoked. With this dish, you have the chance to go back in time, because the first known recipe dates back to 1613.

Thoshky

Seems like we have other dumplings on the list – thoshly. Thoshky is a traditional Czech dish – dumplings filled with cheese or fruits. They are very light and fluffy. Traditionally the fruit is plum, but you can find any fruit you like. Thoshly is usually served as a side dish, snack, or even main dish.

Three bean salad

Three bean salad is called that for good reason – it consists of three different bean types – red kidney beans, wax, and green beans. Usually, beans are dressed with vinegar, olive oil, and a bit of sugar. The salad is extremely healthy since it has almost 20 % of fiber daily norm, which reduces the risk of heart disease, type 2 diabetes, and obesity. The salad is perfect as a side dish and as a light salad for picnics.

Thin crust pizza

Time for the most popular food in the world – pizza! There is no single recipe for thin crust pizza as it refers to any pizza with very thin dough. Thin crust pizza is also known as pizza Neapolitana since it originates from Naples. The filling can be different, but the secret of pizza lies in the dough. For the dough, you will need dry yeast, white sugar, warm water, flour, and salt. Baking takes only 8-10 min, so in 15 min you can make tasty, warm pizza for dinner.

Thai fried rice

Funny enough, all Thai food starts with th. This time we will talk about Thai fried rice. It is a very rich and tasty dish. Thai fried rice is usually cooked with jasmine rice, chicken or shrimp, onion, garlic, egg, tomatoes, and of course, different seasonings such as salt, soy sauce, or fish sauce. The rice is boiled and then fried with all other ingredients. Thai fried rice is easy, tasty, and with Thai flavors.

Thai green curry

You do not need to go to Thailand to try Thai green curry. All the ingredients are easy to find in local shops. For the dish, you will need green curry paste. You can find it in the shop or make it at home. The Thai green curry recipe includes chicken, snowpeas, curry paste, kaffir lime leaves, sugar, fish sauce, coconut milk, eggplant, sugar, chicken or vegetable broth, Thai basil, and lime juice. First, you need to fry the green paste, then add chicken or vegetable broth, coconut milk, and kaffir lime. Then you add chicken and put it on fire for 10 min. Then put eggplant and snow peas and finish with basil and lime juice. Overall, it takes only 30 min to make Thai green curry.

Thai rice stir-fry noodles

If you are craving noodles, you can try Thai rice stir-fried noodles. The dish is made with fried rice noodles, vegetables, chicken and shrimp, and dark soy sauce – the most standard ingredients in Thailand. The best thing about Thai rice stir-fried noodles is that the main ingredient is rice noodles and sauce (soy sauce, fish sauce), anything else you can add based on your preferences. The secret is rinsing noodles in cold water to prevent them from sticking. All other ingredients of your choice are fried in a wok and then mixed with noodles and sauce. And the delicious meal is ready to be served.

Thieboudienne

Now we are traveling to Africa to try another food that starts with th. Thieboudienne is a traditional dish of Senegal. The ingredients include fish (fresh or dried), rice, vegetables (carrot, pumpkin, cabbage, eggplant), parsley, tomato paste, onion, garlic, and peppers. The dish is a symbol of hospitality since it is eaten from a large dish with hands, a spoon, or a piece of bread.

Thali

Our road leads us to South Asia – India and Nepal. The main ingredients of the dish are rice and dal (thick lentil soup). The dish is served on a big round plate with rice in the middle and small bowls with vegetables, curry, traditional bread, and other sauces. Interestingly, in restaurants the portions are not limited, the waiter will serve you the dish until you are full.

Thosai

Thosai is a traditional Indian pancake. This dish is not an appetizer, snack, or dessert – it is everything. Thosai can be eaten sweet with sugar, spicy with chili, or savory with potato curry. It can be anything you want. But they are the best when they are fresh and hot. Thosai pancakes are made with rice flour and shredded coconut. Then thosai are served with tea or coffee.

Thermador

We are going to the beautiful country France with its tasty dish Thermador. Thermador is a style of cooking lobster. Lobster meat is removed from the shell and cut into pieces. Then the meat is stuffed back together with cream sauce and cheese and broiled for up to 10 min. It is easy and extremely delicious.

Theeyal

Theeyal as one may understand from the name originates from India. The main ingredient is roasted coconut which gives that rich brown color to the dish. Other ingredients include shallot onion, tamarind, dried red chilies, coriander seeds, cumin seeds, black pepper, sugar, salt, and oil. The dish is traditionally served with rice.

Thukpa

Now we are traveling to the mountain region of Tibet and Nepal to try another food that starts with th – thukpa. Thukpa is a thick noodle soup with chicken. It is made with a generous amount of spices and coconut milk. In the bowl of thukpa noodle soup, you will find rice noodles, chicken, carrots, lemon juice, onion, garlic, tomatoes, and different spices. The flavor varies from mild to spicy depending on the number of spices in the soup. Thukpa soup is traditionally served during Tibetan New Year.

Thengai sadam

Thengai sadam or coconut rice originates from Thailand. The dish consists of coconut, rice, spices, and curry leaves. Rice is boiled while other ingredients are fried slightly in a pan. Then served with yogurt and vegetable salad.

Tharid

Tharid is a traditional Turkish and Arab dish. It is made from bread pieces in vegetable or meat broth. The bread is simply put into the broth and eaten with meat. The dish is especially popular during the holy month of Ramadan. Throughout different countries, the recipe differs. Thus, in Morocco, the meat is layered with thin pastry dough.

Thenthuk

Thenthuk is another Tibetan noodle soup. It is the Tibetan version of Nepalese thukpa soup. The distinguishing feature of the soup is dough flat pieces – noodles. They are thrown into the boiling broth. Thenthuk soup can be vegetarian as well as with meat, usually chicken.

Thong yip

Thong yip is one of the traditional Thai desserts. The name means gold and symbolizes prosperity and wealth. Thong yip is made with rice, coconut milk, egg yolks, and jasmine-flavored water. The dessert has a symbolic meaning and usually is served during weddings and other celebrations to wish luck, success, and prosperity. If you happen to go to Thailand, search for a golden star or flower-shaped Thong yip dessert.

Thalipeeth

Thalipeeth is a spicy flatbread typical of India and other Asian countries. Thalipeeth has quite a lot of ingredients that you would be able to find easily at the local store, but basically, it is a combination of flour and a mix of spices. Thalipeeth is healthier than usual bread due to its high levels of fiber and protein.

Thalassery biryani

The last food that starts with th for today is thalassery biriyani which originates from India. It is another rice dish with chicken and spices, but the specialty of this dish is that it has green chilies, which cannot be found in other biriyani variations.

Conclusion

In this article today we made a mental world tour to get to know different food that starts with th – appetizers, soups, main dishes, and even desserts. Your food wish list for sure was supplemented by a couple of the dishes mentioned in the article. Many dishes are not only rich in flavors and tastes but also with nutritious values and health benefits. But there is so much more to discover in the world. Always stay hungry, not only for food but also for discoveries.

Fresh Oysters With Asian Pear Salad And Ponzu-Sesame Sauce Recipe

Written by itsfoodtastic in Recipes,Seafood

When it comes to oysters, I like to eat them one way and one way only: raw, on the half shell. I never knew any other way as I grew up getting them fresh from the Caribbean Sea in Venezuela. So perhaps I am just biased.

This delicious recipe calls for raw oysters; however, I’ve provided instructions to steam them in sake, in case you prefer to consume them cooked. The Asian pear salad adds great texture to the oysters and perfectly compliments the flavors infused by the subtle ponzu-sesame sauce.

Oysters are one of the most popular aphrodisiacs and they’re known for packing amino acids, zinc, and iron. Some believe that you have to consume them raw in order to rip these benefits though. To me, they are the perfect Valentine’s Day food—sexy, healthy, and delicious!

Fresh Oysters With Asian Pear Salad And Ponzu-Sesame Sauce

Yield: 2 servings

Ingredients

  • 2 tbsp ponzu sauce
  • 1 tbsp toasted sesame oil
  • ¼ tsp freshly ground black pepper
  • 3 tbsp Asian pear, finely minced
  • 2 tsp shallot, finely minced
  • 2 tsp red jalapeño, finely minced
  • 2 tsp fresh lemon juice
  • 6 fresh oysters
  • 1 cup coarse salt for plating
  • 1 tbsp micro-greens or finely julienned scallions
  • Optional: 1/2 cup cooking sake

Preparation

In a small bowl, whisk together ponzu sauce, sesame oil, and black pepper. Set aside.

In another small bowl, combine Asian pear, shallot, red jalapeño, and lemon juice.

Scrub oysters well with a brush. Place one by one, flat side up, on a folded towel and carefully loosen shell with a sharp knife. Slide knife under the muscle to loosen meat, making sure not to spill the oysters’ liquor (its own juices). Arrange over ice on a deep platter and serve within 1 hour.

Divide coarse salt in two plates and rest three oysters on each bed of salt.  Spoon salad over oysters and top with sauce. Garnish with micro-greens or scallions.

To steam oysters (optional)

Pour cooking sake on a small pot, set over medium-high heat and bring to a boil. Reduce heat to medium, add oysters and cover pot with lid. Steam oysters for 2-3 minutes or until they just open.  Transfer to a plate immediately. Reserve liquid and discard unopened oysters. Cover platter loosely and chill for approximately 30 minutes, until oysters have cooled down.

Pour liquid through a fine mesh strainer and add a couple of tablespoons to ponzu-sesame sauce, if desired, to add flavor; discard the rest.

New York Strip Steak with Creamy Wild Mushrooms Recipe

Written by itsfoodtastic in Meat,Recipes,Side dishes

I created this dish inspired by a tasty and rich Napa Valley Merlot. Wild mushrooms really complement the exquisite flavor of a grass-fed New York strip steak. This dish is so simple to make, yet so sophisticated and delicious. You should try it at home!

For this dish, I used hen-of-the-woods and oyster mushrooms. If you can’t find these, try to use other varieties of wild mushrooms at your farmer’s market or local store. Just don’t go after the white button mushrooms… flavor just won’t be the same.

New York Strip Steak with Creamy Wild Mushrooms

Ingredients

  • 2 grass-fed New York strip steaks (approx. 1 ½” thick)
  • 4 sprigs of fresh thyme, leafs pulled
  • Coarse sea salt
  • Freshly ground pepper
  • Grape seed oil
  • 2 tbsp butter
  • 2 tbsp shallots, minced
  • 6 oz wild mushrooms (hen-of-the-woods, oysters, etc) carefully sliced
  • 2 tbsp heavy cream
  • 1 tbsp fresh lemon juice

Preparation

  1. Preheat oven to 400 °F
  2. Pat steaks dry, rub with 1 tsp of grape seed oil, and sprinkle both sides with thyme, sea salt, and black pepper. Let stand at room temperature for 20 minutes. 
  3. In the meantime, heat large sauté pan over medium-high heat. Melt butter; add shallots and sauté for 2-3 minutes. 
  4. Add mushrooms to pan and season with salt and pepper; cook for 7-8 minutes, stirring frequently. 
  5. Reduce heat to medium; add cream and stir with wooden spoon, making sure to scrap any bits from the bottom of the pan. 
  6. Add lemon juice and adjust seasoning, if needed. Set aside.
  7. Heat large heavy oven-proof skillet over medium-high-high heat. Add a drizzle of grape seed oil and swirl to cover bottom of the skillet. Add sprigs of thyme. Sear steaks on one side for about 5 minutes*. 
  8. Turn steaks and immediately transfer to oven. Roast for 12-15 minutes (or until internal temperature reaches 135° for medium rare). Remove steaks from oven and let rest on a board for 3-4 minutes. Slice and serve topped with creamy wild mushrooms.

* I like to add large pieces of chopped onion to the skillet if too much surface area is exposed (i.e. not covered by the steak). Prevents the pan from burning and add a great flavor to the steaks.

Roasted Rainbow Fingerling Potatoes

Ingredients

  • 1 lb rainbow fingerling potatoes
  • 4 sprigs of fresh thyme
  • Olive oil
  • Coarse sea salt
  • Freshly ground pepper

Preparation

  1. Pre-heat the oven at 450°F Cut the potatoes in half and toss them in a large bowl with thyme leafs and a drizzle of olive oil; season with salt and pepper. 
  2. Arrange potatoes on a baking sheet, cut side down, and roast for 30-35 minutes.

Green Gazpacho Quick Recipe

Written by itsfoodtastic in Recipes,Soups

Put your blender or vitamix to use! Get creative this summer and make red and green gazpachos in no time. They’re so easy to make and very refreshing! Gazpachos can be topped and served with a variety of ingredients like pico de gallo or even shrimp and lobster.

This recipe is so healthy and full of flavor–the avocado makes this gazpacho a little thicker than the average. It is a low-calorie option that will make you feel fuller and satisfied.

Green Gazpacho with Mango Pico de Gallo

Yield: 4 servings

Ingredients

Pico de Gallo

  • 1 cup fresh mango, diced
  • ½ cup English cucumber, peeled, seeded and diced
  • 1 tbsp red jalapeño, seeded, finely minced
  • 1 tbsp shallots, minced
  • 2 tbsp lime juice
  • Extra virgin olive oil
  • Coarse sea salt

Gazpacho

  • Freshly ground pepper
  • 2 cups English cucumber, coarsely chopped (peeled/seeded)
  • 2 Hass avocados, chopped
  • 3 tbsp lemon juice, freshly squeezed
  • 2 tbsp scallion greens, chopped
  • 2 tbsp cilantro, chopped
  • 2 tbsp mint, chopped
  • 1 tbsp shallots, chopped
  • 1/8 cup olive oil
  • 1/3 cup organic Greek yogurt

Preparation

Pico de Gallo

In a small bowl mixed mango, cucumber, red jalapeño, shallot, and lime juice. Drizzle with olive oil (about a tbsp) and season with salt and freshly ground pepper to taste. Toss to coat and set aside.

Gazpacho

Using a food processor (or a blender), combine all ingredients and process until mixture is smooth, for 1-2 minutes. Taste and adjust seasoning*. Transfer to a bowl and cover tightly with plastic wrap; set in the refrigerator for at least half hour.

*You may add water by the spoon if it is too thick and to reach desired consistency

Plating

Divide soup evenly among 4 chilled bowls and top each with the mango pico de gallo.

Roasted Butternut Squash Soup Recipe

Written by itsfoodtastic in Recipes,Soups

Tonight, we welcome the Fall season! To celebrate the ‘Autumnal Equinox’, I am sharing with you the recipe for one of my favorites–Roasted Butternut Squash Soup. The sweet taste of the squash goes perfectly with coconut milk and my Gingerlove Curry, which lends amazing flavors of ginger, coriander, and turmeric.

I usually roast butternut squash unpeeled and halved. The larger the squash, the more leftovers I have and I always like to save some to make soup, especially when the weather starts to cool down. I scrape every last bit from the peel, using a spoon, wrap it well, and refrigerate it for later use.

The recipe is paleo-friendly, gluten-free, and vegan.

Roasted Butternut Squash Soup Easy Recipe

Ingredients

  • 2 tbsp coconut oil
  • ½ cup brown onions, chopped
  • 2 cloves garlic, chopped
  • 1 tsp fresh thyme leafs
  • 1 tbsp Alejandra’s Gingerlove Curry
  • 2 cups of roasted butternut squash *
  • 1 can organic light coconut milk (~13 oz)

Preparation

  1. Set large pot over medium-high heat; add coconut oil. Add onions and cook for about 6 minutes, until translucent. Add garlic, thyme, and Gingerlove Curry; stir and cook 2 minutes.
  2. Place onion mixture in blender, add with butternut squash and coconut milk. Season with coarse salt and freshly ground pepper. Blend on high and return blended squash to pot.
  3. Heat and keep warm until ready to serve.

Roasted Butternut Squash

Ingredients

  • 1 tbsp coconut oil
  • 1 4-lb butternut squash, halved
  • 6 sprigs of fresh thyme
  • Coarse sea salt
  • Freshly ground pepper

Preparation

  1. Pre-heat oven at 400° F.
  2. Rub coconut oil on the bottom of a baking tray. Season squash with coarse sea salt and pepper. Place squash halves on tray, flesh side down, and roast for 40-60 minutes, or until the flesh is tender when pierced with a fork.
  3. Allow cooling, then scoop out the flesh into a serving bowl. Serve with a fresh sprig of thyme!

Black and White Chili Easy Recipe – One Pot Meal

Written by itsfoodtastic in Recipes

Whether I go for the crock pot, the dutch oven, or the pressure cooker, I LOVE one-pot meals. I’ve always said it–my favorite foods are stews and soups. A small batch recipe, this chili is very easy to make and most of the work is done by the stove.

If you’re not into spicy foods, this is your kind of chili! It has amazing, bold flavors without any heat. It is seasoned with “Nothing but Love”, one of my mild blends, which is infused with flavors of paprika, celery seeds, and white pepper. This is delicious and a well-balanced meal.

Black and White Chili Recipe

Yield: 4 servings

Ingredients

  • 1 lb organic, grass-fed ground beef
  • 1 brown onion, chopped
  • 1 leek, greens reserved for another use, whites cut into thin rounds
  • 3 garlic cloves
  • 3 large tomatoes, chopped*
  • 3 tbsp Alejandra’s Nothing but Love
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 cups organic chicken broth
  • 1 15-oz can organic black beans, strained
  • 1 15-oz can organic white beans (great northern or navy), strained
  • 2 tbsp freshly squeezed lime juice
  • 1 avocado, seeded, sliced thinly
  • 4 lime wedges

* I prefer to peel my tomatoes. I score them and blanch them in boiling water for a few seconds. But this is not necessary.

Preparation

  1. Brown ground beef in a medium-sized Dutch oven or stockpot over medium-high heat, breaking it up with the back of a wooden spoon. Strain and discard excess fat. Add onion, leek, garlic, tomatoes, Nothing but Love, and season with a little coarse sea salt and black pepper. Stir and sauté for a few minutes.
  2. Add chicken broth and all beans to the Dutch oven. Reduce heat to medium and cover with lid. Cook for 1 hour stirring to avoid chili from sticking to the bottom of the pot. Add fresh lime juice to pot and stir thoroughly. Taste and adjust seasoning, if necessary.
  3. Serve with avocado slices and lime wedge. Enjoy!

Nothing but Love "Black and White" chili