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Quick and Easy Noodle Bowl Recipe


  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots


  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Guacamole Recipe


  • 2 ripe avocados
  • 2 tbsp red onion, finely chopped
  • 2 tbsp red pepper, finely chopped
  • 2 tbsp pickled banana peppers, chopped fine
  • 2 tbsp pickle juice from the jar of banana peppers
  • juice from one fresh lime
  • 1 tsp course salt


  1. Cut avocado in half and remove the stone. (save stone) Score each half section of avocado and scoop the flesh into a glass mixing bowl. (do not use metal as it will react with the lime juice leaving a metal taste) Using a small masher or fork, mash avocados, leaving them slightly chunky.
  2. Cut onion, red pepper and banana peppers into small pieces. (for this recipe I like to cut those small)
  3. Add banana pepper juice, freshly squeezed lime juice and salt.
  4. Stir everything together well.
  5. If you make your guacamole earlier in the day, to keep guacamole from turning brown in colour put the stone back into the mixture. Place in refrigerator until ready to serve.

Guacamole is best served fresh the same day it’s made.

Slow Cooker Beef Pho Recipe


  • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
  • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

Vietnamese Beef Broth:

  • 2 onions (skin-on), halved
  • 3/4 cups chopped fresh ginger (skin-on)
  • 6 cloves garlic smashed
  • 2 cinnamon sticks
  • 4 star anise
  • 1 teaspoon each coriander seeds and black peppercorns
  • 225 kg beef soup bones
  • 1 carrots chopped
  • 1 tablespoon fish sauce
  • 2 strips lime zest
  • 1 1/4 teaspoon salt


  1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
  2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
  3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

Broccoli Bisque Recipe


  • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
  • 4 cups Chicken broth
  • 1 medium onion
  • 2 tablespoons of  Butter
  • 1 teaspoon of Salt
  • 2 teaspoons of Curry powder (or less)
  • 1 dash of Pepper
  • 2 tablespoons of Lime juice
  • 8 Lemon slices, (optional)
  • 1/2 cups of Sour cream
  • 1 tablespoons of chives, snipped


  1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
  2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
  3. Stir in the lime juice.
  4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.