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Roasted Carrot and Sweet Potato Soup with Apple and Sage

Get ready for your gathering by making this soup ahead so all you have to do is reheat it for dinner! 

Roasted Carrot and Sweet Potato Soup with Apple and Sage

Roasted Carrot and Sweet Potato Soup with Apple and Sage


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Ingredients
  1. The sweetness of carrots, sweet potato and apple make this a deliciously simple fall soup. It also freezes well-a great way to preserve the best of the season.
  2. 2 large carrots, chopped
  3. 1 medium sweet potato, peeled and diced
  4. Vegetable oil
  5. 1 tbsp (15 mL) butter
  6. 1 onion, chopped
  7. 1 tart apple, peeled and chopped
  8. 1 tsp (5 mL) dried sage
  9. 4 cups (1 L) ready to use chicken broth
  10. 1 cup (250 mL) apple juice or cider
  11. Salt and black pepper to taste
  12. 1/2 cup half and half (10 %) cream or whipping (35%) cream (optional)
Instructions
  1. Preheat oven to 450 F (230 C). Place carrots and sweet potato on a rimmed baking sheet lined with parchment paper. Drizzle with oil, toss to coat well, then spread out in a single layer. Roast for 20 minutes, until starting to turn golden on the edges.
  2. In a medium pot or Dutch oven, heat a drizzle of oil along with the butter over medium-high heat. When the foam subsides, add onion and sauce for 5 minutes, until soft. Add roasted carrots and sweet potato, scraping any flavourful browned bits from the pan. Add apple, sage, stock and apple juice; bring to a simmer.
  3. Reduce heat and simmer for 15 to 20 minutes or until everything is soft. Season with salt and pepper. Remove from heat and puree with an immersion blender right in the pot until smooth (or let cool slightly and puree soup in batches in a blender, then return to the pot and reheat until steaming). Stir in cream, if you're using it. Serve hot.
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Apricot Cranberry Stuffed Pork Tenderloin

 

Want a little something different to serve up this November? Why not try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!

 

Apricot Cranberry Stuffed Pork Tenderloin

Try this easy pork tenderloin, perfect for a small gathering or family meal. You can easily double or triple the recipe for a larger crowd!


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Ingredients
  1. 15 mL tbsp canola oil
  2. 2 garlic cloves, minced
  3. 1 shallot, diced
  4. 2 tsp (10 mL) dried savory or sage
  5. 3/4 cup (175 mL) fresh bread crumbs
  6. 1/3 cup (75 mL) diced dried apricots
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 1/4 (60 mL) cup cranberry sauce
  9. 1 pork tenderloin (about 1-1/4 lbs/625 g)
  10. 1/2 tsp (2 mL) salt
  11. 1/2 tsp (2 mL) black pepper
  12. 4 slices bacon
Instructions
  1. Preheat oven to 400°F (200°C).
  2. In a nonstick skillet, heat oil over medium heat. Sauté garlic, shallot and savory for 4 minutes or until shallot is softened. Remove from heat and stir in bread crumbs, apricots, parsley and cranberry sauce.
  3. Cut pork tenderloin in half lengthwise, almost but not all the way through, and open up like a book. Starting at the center, make a similar cut on both sides of tenderloin to open it up for stuffing. Sprinkle pork with salt and pepper.
  4. Spread stuffing over tenderloin and roll up like a jelly roll to seal. Wrap tenderloin with bacon and place on small foil-lined rimmed baking sheet. Roast for about 30 minutes or until a meat thermometer inserted in the center of the roast registers 145°F (63°C) for medium-rare or to desired doneness.
Notes
  1. Tips: For fresh bread crumbs, buzz a slice of bread or a bun in the food processor. Double-Smoked Sliced Bacon has a deeper smokiness and is an easy substitute in this recipe.
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White Chocolate Gingersnap Cookies

 

 

Emily’s friend Donna is a wonderful baker, and every year she changes up the cookies she brings to Emily’s cookie exchange. One year it was these classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!

White Chocolate Gingersnap Cookies

These classic gingersnaps that get a lift from white chocolate. If you’re a semisweet chocolate lover, no worries — that works too!


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Ingredients
  1. 2 cups (500 mL) all-purpose flour
  2. 1 tsp (5 mL) baking soda
  3. 1-1/2 tsp (7 mL) ground ginger
  4. 3/4 tsp (3 mL) ground cinnamon
  5. 1/2 tsp (2 mL) ground cloves
  6. 1/4 tsp (1 mL) salt
  7. Pinch ground nutmeg
  8. 3/4 cup (175 mL) granulated sugar
  9. 1/2 cup (125 mL) butter, softened
  10. 1 large egg
  11. 1/4 cup (60 mL) light (fancy) molasses
  12. 1 tsp (5 mL) vanilla
  13. 3/4 cup (175 mL) chopped white chocolate
  14. Additional granulated sugar
Instructions
  1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt and nutmeg. In a large bowl, using an electric mixer, cream sugar and butter until fluffy. Beat in egg, molasses and vanilla until smooth. Stir flour mixture into egg mixture until combined. Stir in chocolate.
  2. Using a level small ice cream scoop or tablespoon (15 mL), scoop up dough and roll into balls. Roll balls in sugar and place about 2 inches (5 cm) apart on parchment-lined baking sheets. Bake, one sheet at a time, for about 12 minutes or until edges are set and center is soft. Let cool completely on pan on a wire rack.
Notes
  1. Tip: Use a shallow bowl to roll the cookies in sugar; it’s easier to move them around and coat them evenly than when using a plate.
  2. Tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.
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Here are a few cookie tips to keep in mind: 


* Many types of cookie dough can be made ahead and frozen. Simply bake from frozen, adding a few extra minutes of baking time.

* To save time during cleanup, be sure to line cookie sheets with parchment paper. Parchment can be used several times before it becomes too dark and brittle.  

* Let cookies cool for 2 to 3 minutes on the cookie sheet before transferring them to a cooling rack. Cookies will often crumble or break if moved while they are still hot. 

* Once cookies are baked and cooled, layer them between sheets of waxed paper or parchment paper and store them in an airtight container for up to 5 days or freeze them for up to a month. Storage time can vary for different cookies.

Happy baking during the holidays!

Chocolate Raspberry Truffle Squares

 

So Delicious

Chocolate Raspberry Truffle Squares

Delicious Chocolate Raspberry Truffle Squares


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Ingredients
  1. Brownie Base
  2. Three 1-oz (30 g) squares unsweetened chocolate
  3. 1/3 cup (75 mL) butter
  4. 1/4 cup (60 mL) raspberry jam
  5. 2 large eggs
  6. 1 cup (250 mL) granulated sugar
  7. 1 tsp (5 mL) vanilla
  8. 1/2 cup (125 mL) all-purpose flour
  9. Topping
  10. 2 tbsp (30 mL) heavy or whipping (35%) cream
  11. 2 tbsp (30 mL) raspberry jam
  12. 2 tbsp (30 mL) butter
  13. Four 1-oz (30 g) squares semisweet chocolate, chopped
  14. 1 cup (250 mL) fresh raspberries
Directions
  1. To make base: Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with foil; grease and set aside. Combine chocolate, butter and jam in a saucepan. Stir over low heat until smooth. Remove from heat. In a large bowl, beat eggs until foamy. Mix in sugar, vanilla and chocolate mixture. Stir in flour, just until blended. Spread batter evenly in pan and bake for 20 to 35 minutes or until set. Let cool completely in pan on a wire rack.
  2. To make topping: Combine cream, jam and butter in a saucepan. Heat to a simmer, stirring constantly until melted. Remove from heat and add chocolate, stirring until smooth. Let stand until cool but still soft, about 30 minutes.
  3. Spread topping over brownie base. Immediately top with raspberries and chill until cold. Cut into small squares.
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Crunchy Chicken Fingers with Sriracha Dipping Sauce

 

Tender and juicy, with a crisp coating, these chicken fingers are always a crowd pleaser. Serve with a salad and crusty buns.

Crunchy Chicken Fingers with Sriracha Dipping Sauce

Crunchy Chicken Fingers with Sriracha Dipping Sauce


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Ingredients
  1. 1-1/2 lbs (750 g) boneless skinless chicken breasts, cut into 1-1/2-inch (4 cm) strips
  2. 1 cup (250 mL) mayonnaise, divided
  3. 1 tsp (5 mL) paprika
  4. 1/2 tsp (2 mL) salt
  5. 1/2 tsp (2 mL) black pepper
  6. 1 tsp (5 mL) garlic powder, divided
  7. 2 cups (500 mL) crushed corn flakes cereal
  8. 1 tbsp (15 mL) canola oil
  9. 2 tbsp (30 mL) Sriracha
  10. 1 tbsp (15 mL) liquid honey
Instructions
  1. Preheat oven to 425°F (220°C). In a medium bowl, combine chicken, 1/2 cup (125 mL) mayonnaise, paprika, salt, pepper and 1/2 tsp (2 mL) garlic powder, stirring to coat chicken. Place cereal in a shallow bowl. Dip each piece of chicken in cereal, pressing to coat. Place chicken on a parchment-lined rimmed baking sheet and drizzle with oil. Discard excess cereal. Bake for 12 to 15 minutes or until chicken is crisp and no longer pink inside.
  2. Meanwhile, in a small bowl, combine remaining mayonnaise, Sriracha, honey and remaining garlic powder. Serve chicken with sauce.
Notes
  1. Tip: Turkey breast can also be used in place of chicken in this recipe.
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Quinoa-Stuffed Peppers

Quinoa has become a staple in many homes, and stuffed peppers are a family favorite. These come together easily and are even better for lunch the next day.

Quinoa-Stuffed Peppers


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Ingredients
  1. 1/2 cup (125 mL) quinoa, rinsed
  2. 1 cup (250 mL) ready-to-use vegetable broth
  3. 4 large bell peppers (any color)
  4. 1 tbsp (15 mL) canola oil
  5. 8 oz (250 g) mushrooms, chopped
  6. 4 garlic cloves, minced
  7. 1 red onion, diced
  8. 1/2 tsp (2 mL) salt
  9. 1/2 tsp (2 mL) hot pepper flakes
  10. 2 cups (500 mL) chopped baby arugula
  11. 1/3 cup (75 mL) crumbled feta cheese
Instructions
  1. Preheat oven to 400°F (200°C). Cut stem end off bell peppers and remove seeds. Trim bottom of peppers to stand flat in a small baking dish. Remove stem and dice pepper tops. In a large nonstick skillet, heat oil over medium-high heat. Sauté diced pepper tops, mushrooms, garlic, onion, salt and hot pepper flakes for 10 minutes or until vegetables are golden and liquid has evaporated. Remove from heat and stir in cooked quinoa and arugula. Spoon filling into peppers and sprinkle with feta. Bake for about 20 minutes or until peppers are softened and filling is ho
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Emily’s Favorite Chocolate Cupcakes

Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead.

 

Emily’s Favorite Chocolate Cupcakes


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Ingredients
  1. 1 tbsp (15 mL) ground flax seeds (flaxseed meal)
  2. 3 tbsp (45 mL) cold water
  3. 1 cup (250 mL) all-purpose flour or gluten-free flour mix
  4. 1 cup (250 mL) granulated sugar
  5. 1/2 cup (125 mL) unsweetened cocoa powder
  6. 1/2 tsp (2 mL) baking soda
  7. Pinch salt
  8. 3/4 cup (175 mL) hot water
  9. 1/3 cup (75 mL) canola oil
  10. 2 tsp (10 mL) vanilla
  11. Vanilla Butter Icing
  12. 2 cups (500 mL) powdered (icing) sugar
  13. 1/2 cup (125 mL) butter, softened
  14. 1 tbsp (15 mL) heavy or whipping (35%) cream (approx.)
  15. 1 tsp (5 mL) vanilla
Instructions
  1. Preheat oven to 375°F (190°C) and place paper liners in a 12-cup muffin pan. In a small bowl, stir together flax seeds and cold water; let stand for 5 minutes or until thickened. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in flaxseed mixture, hot water, oil and vanilla until well combined. Divide batter evenly among muffin cups. Bake for about 15 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool completely in pan on a wire rack before icing.
  2. Icing: In a bowl, using an electric mixer, beat powdered sugar, butter, cream and vanilla, adding more cream as necessary and beating until creamy and smooth. Spread over cupcakes.
Notes
  1. Tip: Store cupcakes (without icing) in a large, sturdy airtight container at room temperature for up to 1 week. Store iced cupcakes lightly covered with plastic wrap in the refrigerator for up to 2 days.
  2. Dairy-Free Icing Variation: Replace the butter with vegan butter substitute and substitute almond milk for the cream.
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Baked Mushroom and Herb Barley Risotto

 

Baked Mushroom and Herb Barley Risotto Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.

Baked Mushroom and Herb Barley Risotto

Barley offers up a delicious and rich-tasting alternative to rice in a risotto. With its slightly firm texture and ease of preparation, this creamy risotto is a breeze because there is no continuous stirring involved.


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Ingredients
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
Instructions
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
Notes
  1. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
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Gnocchi and Beef Stew

Here’s a thick, comforting stew.

Gnocchi and Beef Stew

Here’s a thick, comforting stew.


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Ingredients
  1. 2 tsp (10 mL) canola oil
  2. 8 oz (250 g) mushrooms, sliced
  3. 4 garlic cloves, minced
  4. 1 onion, finely chopped
  5. 1 tsp (5 mL) dried Italian seasoning
  6. 1 cup (250 mL) pot barley
  7. 1/2 cup (125 mL) roasted or drained oil-packed sun-dried tomatoes, chopped
  8. 4 cups (1 L) ready-to-use vegetable broth
  9. 1/4 cup (60 mL) herbed cream cheese
Instructions
  1. Preheat oven to 400°F (200°C). In an ovenproof Dutch oven, heat oil over medium-high heat. Sauté mushrooms, garlic, onion and Italian seasoning for about 10 minutes or until no liquid remains. Stir in barley until coated. Stir in roasted tomatoes and broth; bring to a boil. Cover, transfer to oven and bake for 30 minutes or until barley is tender but firm. Remove from oven and stir in cream cheese until melted and creamy.
Notes
  1. Serves 4 to 6.
  2. Tip: For added protein, stir in a 19-oz (540 mL) can of chickpeas, rinsed and drained (2 cups/500 mL) with the roasted tomatoes.
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Soy Ginger Flank Steak

This is the absolute easiest thing to grill when you have a crowd coming over. Just be sure to plan far enough ahead to let the steak marinate — you need to let those flavours make their way into the meat

Soy Ginger Flank Steak

Serves 4


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Ingredients
  1. 1 1/2 to 2 lb beef flank steak 750 g to 1 kg
  2. 4 garlic cloves, minced 4
  3. 1 thumb-sized piece fresh ginger, grated 1
  4. 1/3 cup sugar 75 mL
  5. 1 tsp hot pepper flakes 5 mL
  6. 1/4 cup soy sauce 60 mL
  7. 1 tbsp vegetable oil 15 mL
  8. 1 tbsp lime juice 15 mL
  9. Additional vegetable oil
Instructions
  1. Give steak a quick rinse in cold water and pat dry. Lightly score meat in a 2-inch (5 cm) diamond pattern. In a shallow glass baking dish or a heavy plastic freezer bag, combine garlic, ginger, sugar, hot pepper flakes, soy sauce, oil and lime juice. Add steak, turning to coat. Cover or seal and refrigerate for at least 6 hours or overnight. If you think of it, give the meat a turn every couple hours or so, so that the marinade does its duty on both sides.
  2. Preheat barbecue grill to high and brush grill with vegetable oil to prevent sticking. Once the grill is nice and hot, place steak on the grill and reduce heat to medium. Grill for 5 minutes per side for medium doneness (add a minute or two if you like your meat well done). Transfer to a platter, cover with foil and let rest for 10 minutes, then slice thinly across the grain.
  3. Serves 4 to 6.
  4. Tip: If you have a bigger group of people (and enough room on the grill) marinate and cook two or more steaks at once.
  5. Pack up the marinated steak in your cooler or freeze for a longer drive and thaw in the refrigerator when you get to where you are going.
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Best of Bridge Weekday Suppers


It is finally here! Time to celebrate and enjoy Best of Bridge Weekday Suppers. It is chock full of recipes that are perfect for helping to get you through the week, any time of the year. 

For many of us, October officially kicks off entertaining season and is the perfect time of year to enjoy so many seasonal and tasty foods. We hope that you are able to pop into a market, visit a farm, or harvest your own garden bounty and enjoy it with those that you love. 

And with Thanksgiving right around the corner, thoughts of family gatherings are strong with all of us. We love sharing these special times along with delicious food with family and friends, while creating memories for our children and grandchildren. Whether you are making dinner this Thanksgiving or have been asked to bring a dish, Best of Bridge has you covered.

Happy Thanksgiving and Harvest Time! 

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Pork Carnitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

 

Salsa Verde

Salsa Verde


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Ingredients
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
Instructions
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
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Salsa Verde

The name just means “green sauce.” This recipe — not to be confused with the Mexican sauce of the same name, made with tomatillos — is so easy to make, and is a perfect accompaniment to rich meats. We particularly like it with pork shoulder steaks.

2 garlic cloves, chopped
1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
Grated zest of 1/2 lemon
1-1/2 tbsp (22 mL) lemon juice
1 tbsp (15 mL) red wine vinegar
1/3 cup (75 mL) olive oil

In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.Read More