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.

Lemon Scallion Couscous Cakes

These lemony couscous cakes get their moisture and flavor from lots of scallions, the larger the better. If you can only find small scallions then just use more of them. I like to serve these cakes with my Moroccan Eggplant Tagine (the link takes you to my other blog Sew French) or a Persian Salad (recipe below). But, they're equally good with salsa, chutney, yogurt or creme fraiche and a squeeze of fresh lemon juice or lime juice. Sometimes I make them for lunch and serve them with lemon, creme fraiche and roasted veggies. 

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.

I'm Back with a New Fresh Pea Soup Recipe!

Lets talk about this creamy, dreamy, fast and easy pea soup. It's made with frozen peas. They're elevated to something quite fresh and lovely. White wine, basil and fennel give it a complex flavor. If you don't love fennel, you can omit it with good results. But, it quietly complements the flavor of the peas and basil. I've been quick pea soups with frozen peas for a while now. 

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

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    

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.

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

Lightened Up Leek and Potato Soup

It seems like kitchen-magic to take a few leeks, some potatoes, a little cream and vegetable broth and turn it into an incredibly flavorful soup. This soup is gooooood! A real keeper! It's one of my favorites. It was my mother's favorite too. In the months before she passed away, she'd ask me to make it for her, along with minestrone and pasta fagioli. All she wanted was soup. It felt good to soothe her with my simple soups. Isn't that what soups are all about? Pure comfort.

Moroccan Chickpea Tagine

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

Sew French

Greek Chopped Salad

Do you love chopped salads as much as I do? Eastern Mediterranean cuisine is full of different variations of them. Crisp and refreshing, they pair nicely with grilled fish, chicken or even stuffed into a pita with some creamy hummus. I find making chopped vegetable salads like this one easier than dealing with a bunch of lettuce. Just rinse the veggies, pat them dry, chop and toss with a light olive oil and lemon dressing.

Last night, the hubs and I indulged in oh-so-delicious cannolis and cream puffs at Boston's Modern Pastry Bakery. A girl's gotta live, right? If you come to Boston, remember to stand in the long line at this bakery and treat yourself to some.Today, I'm cooking light.

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.