Showing posts with label Lime. Show all posts
Showing posts with label Lime. Show all posts

Sunday, November 10, 2013

Restaurant-Style Lentil Curry ~ Coconut Milk, Warm Spices, Fresh Lime



This long Veteran's Day weekend was spent meandering around Boston, visiting gorgeous portraits at the Museum of Fine Arts and cooking this creamy lentil curry. 

Thursday, October 17, 2013

Thursday, October 10, 2013

Thai-Inspired Fresh Pea Soup ~ A Quick Cure For the Winter Blues





Hello Everyone!

There are a few recipes I'm sharing on my other blog. This is one of them!
Please click on the link to view this recipe:




Bon Appetit!

xo ~ Jilly




Tuesday, October 1, 2013

Thai Red Lentil Soup ~ Creamy Coconut Milk, Warm Spices & Lime




Hello Everyone!

There are a few recipes I'm sharing on my other blog. This is one of them!
Please click on the link to view this recipe:




Bon Appetit!

xo ~ Jilly

Tuesday, April 9, 2013

Caribbean Curried Lentils




More than a decade ago, my husband and I honeymooned on the beautiful island of Saint Martin. Twelve years later, we threw caution to the wind and went back for a second honeymoon. It was better than we remembered. It's one of our favorite places on earth. 






We stayed in a secluded area on the French side, not far from the little fishing village of Grand Case. With no TV, no computer nor reliable cell phone service, it was just what we needed to shake off the excess stress of living and working in Boston.  


Sunday, December 16, 2012

Lighter Chickpea & Spinach Curry



Hello Everyone!

There are a few recipes I'm sharing on my other blog. 
This is one of them!
Please click on the link to view this recipe:



Bon Appetit!

xo ~ Jilly

Sunday, November 18, 2012

Kentucky Bourbon Cranberry Sauce




Hello Everyone!

There are a few recipes I'm sharing on my other blog.
 This is one of them!
Please click on the link to view this recipe:





Bon Appetit!

xo ~ Jilly



Thursday, August 2, 2012

Thai Coconut Chicken Soup




I ordered take-out Thai chicken coconut soup one night for dinner while working in the crisis center. To be honest, it wasn't that good. But I knew it had potential. So, I decided to make it myself  to see if I could improve on this classic Southeast Asian dish. 

My version is filled with brightly colored vegetables, earthy shiitake mushrooms and tender chicken. It has a mellow sweetness from the coconut milk and a feisty kick from the chili pepper and ginger. Thai basil and lime finish things off with a pop. 

This soup is both comforting and refreshing. It's good in hot weather as well as chilly winter nights. You can change it up by adding whatever vegetables you happen to have on hand. You can make this entirely vegetarian/vegan by using vegetable stock and tofu. It's very versatile.  Have fun and experiment.