Easy Fresh Pea Soup with Thai Flavors

I make a lot of fresh pea soups using humble frozen petite peas. I've done other Thai pea soups on this blog. They're economical, fast, easy and just great to keep in your freezer for spur of the moment meals.

Moroccan Chickpea Tagine

Moroccan tagines are beautifully fragrant stews made with key spices and whispers of saffron. The French are very fond of them. I make a lot of tagines, like this Eggplant Tagine (posted on my Sew French embroidery blog). To my delight, a French woman once wrote to me to say that my tagine recipes are some of the best she's ever tried.

Hot Sesame Tofu

Hello Everyone!

There's just a few recipes that I'll be sharing on my other blog. This is one of them.  

Please click on the link to view this recipe:  Hot Sesame Tofu With Lime

                                                             

                                                               xo ~ Jilly

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. 

Mediterranean Toasted Quinoa Salad

Hello Everyone!

There's a few recipes that I'll be sharing on my other blog. This is one of them.

Please click on the link to view this recipe: Mediterranean Toasted Quinoa Recipe 

xo ~ Jilly   

Spanish Tomato, Chickpea & Potato Stew with Toasted Quinoa

Spanish Tomato & Chickpea Stew with Toasted Quinoa Recipe

I've moved! Please go to my new blog Vintage Kitchen ~ Comfort Food with a Twist to get this recipe and many more! Click on the link: http://vintagekitchenrecipes.wordpress.com/2014/05/17/spanish-chickpea-stew-served-with-toasted-quinoa/ 

Thai-Inspired Whipped Sweet Potatoes ~ Coconut Cream, Warm Spices & Chili

Hello Everyone!

There's just a few recipes that I'll be sharing on my new blog. This is one of them. 

Please click on the link to view this recipe: Thai Whipped Sweet Potatoes Recipe  

      xo ~ Jilly    

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:

Thai Fresh Pea Soup ~ A Cure For The Winter Blues

Bon Appetit!

xo ~ Jilly

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:

Red Lentil Soup with Coconut Milk & Thai Flavors

Bon Appetit!

xo ~ Jilly

Warm & Cozy Cauliflower, Potato & Chickpea Stew

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:

Cauliflower Stew with Potatoes, Chickpeas and Smoky Paprika

Bon Appetit!

xo ~ Jilly

Mediterranean White Bean Stew with Fire Roasted Tomatoes

This healthy vegetarian stew is smoky, savory and satisfying thanks to creamy white beans, fire roasted tomatoes and roasted peppers. The stew is started on the stove top and finished in the oven. This method allows for the white beans to cook slowly and evenly, thickening the stew and making it smooth and hearty. There's a bit of heat from a jalapeno chili and some sparkle from a squeeze or two of lemon juice. Don't underestimate the power of lemon juice in this recipe. It elevates this dish with fresh citrus notes.

The spices used in this stew are common to Greek/Eastern Mediterranean cooking. Just a dash or two of cinnamon is all that's needed to add welcome warmth. You may not be able to identify it in the stew. But, you'll know that it tastes comforting. I love using marjoram in tomato sauce. I hope it soon becomes the new 'it' herb. Try it, you'll see. If you don't have marjoram, you can leave it out and just use oregano.

Warm Mediterranean Quinoa Salad With Sweet Corn, Beans and Basil

This deliciously light but satisfying vegetarian meal relies on some of my favorite Mediterranean and Thai flavors. Cannellini beans are creamy and substantial. A medley of tender-crisp bell peppers and zucchini provides contrasting tastes and textures. Sun dried tomatoes and corn lend their subtle sweetness. A fiery green chili pepper wakes up the palate. Quinoa adds additional protein. A flurry of fresh Thai basil and lemon finishes everything off with unexpected sparkle. This is the kind of vegetarian eating that will leave you feeling nourished and satiated.

Thai Pasta Toss with Chili, Lime and Sea Salt

There’s an old, honest saying that goes, “Most of the world eats to live, but Italians live to eat”  The thing that I like most about Italian cooking is how simple and fast it is. With only a few, quality ingredients you can create fabulous dinners. This recipe uses the Italian principles of keeping things fresh and basic, but with a a little twist on the traditional basil and lemon.

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:

Kentucky Bourbon Cranberry Sauce

Bon Appetit!

xo ~ Jilly

Moroccan Chickpea Tagine

I've moved! Please visit my new blog to get this recipe and many more!

Sew French

Rice and Lentil Pilaf ~ Creamy Lentils, Fluffy Rice, Warm Spices & Caramelized Onions

Hello Everyone! I've moved!

Please click on the link to view this recipe and many more!

Rice And Lentils

Quinoa Tabbouhleh ~ A Vibrant, Refreshing Salad of Parsley, Cucumbers, Tomatoes, Lemon and Mint

Lots of fresh organic parsley, small seedless Lebanese cucumbers, ripe cherry tomatoes, scallions and a scattering of quinoa are tossed together and dressed with olive oil, lemon and mint. Think of it as a Middle Eastern chopped salad. It's healthy, refreshing, light and easy. 

Traditional tabbouleh is made with cracked wheat. In the traditional preparation of the dish, the tomatoes are diced very finely. But I kept this salad easy and rustic. 

I decided to use quinoa(pronounced Keen-wah) instead of wheat for its high nutritional profile. It's a gluten free seed, originally from South America. It has a mild, slightly nutty flavor and makes a terrific substitute for the cracked wheat in this salad. It's an exceptional source of protein an contains all eight amino acids making it a great choice for vegetarians and vegans. It's also a good source of dietary fiber and B vitamins. It's very versatile and easy to prepare.

I like using scallions in this tabbouhleh because they're milder than onions, but you can use red onions if that's what you prefer.