Some of our favourite older recipes (including many in the Best of Bridge back catalogue) included canned soup, which is an ingredient that many of today’s cooks shy away from — it just feels better sometimes to take the extra step and make things from scratch. We were making an old pork chop recipe that calls for a can of Alphabet Vegetable Soup and figured we could make it ourselves. This soup is thick — as it would be coming straight out of the can, which makes it ready to go into your favourite vintage recipe. If you’d rather eat it as a soup, simply thin it with more chicken stock or water.
I don’t have many kitchen gadgets, but I love my ice cream machine – it’s so easy to make your own, and experiment with interesting flavours and fresh fruit in season. My go-to formula is so simple it doesn’t require eggs, or making a custard (which must be well chilled before using) – it’s just cream, sugar and fruit. I find strawberry irresistible when they’re in season – here’s an easy recipe we make over and over.
Stampede can be a crazy time of year if you live in Calgary – if you’re feeling rushed, you can make this cowboy-inspired version of the famous Best of Bridge Christmas Morning Wife Saver, and slide it into the oven in the morning to feed your hungry cowpokes.
Even when it’s not stampede, a simple strata makes for a fantastic brunch – and it’s a great way to use up stale veg or leftovers from the fridge – bits of sausage, ham, bacon, veggies and even cheese ends can all be transformed into something delicious.
It’s Stampede week, and we’ve been busy doing cooking demos over at the Calgary Co-op Kitchen Theatre. Julie was asked to do a show featuring canola, one of our favourite Alberta ingredients and our go-to cooking oil; granola was a perfect pick. It’s easy to make and great for packing to take on hiking or road trips, to summer camp or to the cabin – anywhere you need a healthy burst of energy, granola is perfectly portable, and you don’t have to worry about it squishing or melting. Read More
It’s hot dog season – and the tomatoes in our garden are already plentiful. I’m starting to get the urge to make a batch of homemade ketchup – perfect for burgers, steaks, and all those summery things you cook on the grill. (And if you ask my 10 year old, everything else.) Pick up some ripe tomatoes at the farmers’ market when they’re a good deal – or use those that may have been sitting on your kitchen counter too long and have gone a bit squishy. In ketchup, no one will notice the difference.
- 1 can (12 oz/340 mL) corn kernels, 1
- well drained
- 3 green onions, chopped 3
- 1 egg 1
- 1⁄4 cup all-purpose flour 50 mL
- 2 tbsp cornmeal 25 mL
- 2 tbsp chopped fresh cilantro 25 mL
- 1 tsp granulated sugar 5 mL
- 1⁄2 tsp hot pepper sauce 2 mL
- 1 tsp salt 5 mL
- 1⁄4 tsp freshly ground black pepper 1 mL
- Vegetable oil
- In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
- In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
- spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
- Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
- Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
- These corn fritters are sweet and crisp.
- Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
- Or make mini versions and pair them with sweet chili dipping sauce
- to serve as an appetizer.
- 4 boneless skinless chicken breasts 4
- 1⁄3 cup mayonnaise 75 mL
- 1⁄3 cup mango chutney 75 mL
- 2 cloves garlic, minced 2
- 2 tbsp freshly squeezed lemon juice 25 mL
- 2 tbsp freshly squeezed lime juice 25 mL
- 1 tsp chili powder 5 mL
- 1⁄2 tsp ground cumin 2 mL
- 1⁄2 tsp ground coriander 2 mL
- 1⁄4 tsp salt 1 mL
- Place chicken breasts between two pieces of plastic wrap and pound lightly with a rolling pin or the bottom of a skillet to flatten. Cut chicken into 1-inch (2.5 cm) long strips.
- Marinade: In a large bowl, whisk together mayonnaise, chutney, garlic, lemon juice, lime juice, chili powder, cumin, coriander and salt.
- Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
- Soak eight 10-inch (25 cm) wooden skewers in water for 30 minutes (or use metal skewers). Meanwhile, preheat barbecue grill to medium. Remove chicken from marinade, discarding marinade, and thread onto skewers. Grill for about 10 minutes, turning occasionally, until chicken is browned and no longer pink inside.
- Serves 4.
- Tip: Watch the chicken carefully while you're grilling it - it will cook quickly.
- Variation: Apricot or peach jam may be used in place of the mango chutney.
If you’re concerned about the amount of sugar, artificial colours and flavours in typical frozen treats, here’s an easy way to make all-fruit popsicles to keep kids cool during the warm summer months. With its high water content, watermelon is perfect for pureeing and freezing in ice pop moulds – add a few whole berries to add an even bigger vitamin boost.
How different is this?? A fresh, tasty coleslaw made out of white watermelon rinds! In addition to being environmentally friendly and economical (a great way to eliminate food waste), the rind is packed with citrulline and arginine, two compounds that aid in healthy blood flow! No one will guess what this crunchy salad is made out of.
Ever tried blue cheese paired with dark chocolate? It’s divine! These fudge-like squares are deliciously different, and can be stored in the fridge until you’re ready to serve them – perfect for summer nibbling.
This recipe features the 2013 Canadian Cheese Grand Prix winner in the Blue cheese and Organic cheese categories – Bleu D’Élizabeth, a beautiful organic semi-soft cheese from Quebec. But any blue will do – I like to support our local farmers and producers by choosing Canadian cheeses – some of the best in the world!
In case you haven’t tried it, finely chopped watermelon is a great addition to salsa – juicy, crunchy, slightly sweet; a refreshing contrast to the chilies, black beans, corn and spice. It tames the heat, and lightens it – it’s a great way to use up that enormous watermelon that might be taking up space in your fridge or on your kitchen counter. Serve it with tortilla chips or over grilled chicken or fish.
We love a good picnic salad. This one is made with orzo pasta and takes full advantage of summer cherry season. Feel free to use other fresh produce if you have it — strawberries would also work well and the kernels off of a fresh ear of corn would also be a tasty addition.
I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.
This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.
It’s patio season – which means having some great nibbles in your repertoire that are easy to pull out and assemble without turning on the oven. These little bundles of joy are similar to the prosciutto wrapped melon of the eighties – the addition of a chunk of creamy brie puts them over the top.