Aloo Gobi Stew

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Aloo gobi, a classic Indian dish of curried potatoes and cauliflower, makes for a wonderfully nourishing stew. Full of veggies, it’ll offset all the holiday baking and sweets we lived on for the past month – it’s exactly the sort of thing we crave when January arrives. As with most curry dishes, it will improve with flavour after a day or two in the fridge, so it’s perfect for making on the weekend if you anticipate a busy week.

This stew is apparently one of Eddie Vedder‘s favourites – all the more reason to give it a try!

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Best of Bridge Hamburger Soup Slow Cooker Style

Best of Bridge Hamburger
This slow cooker version of one of the most popular Bridge recipes of all time is just as easy and just as delicious as the classic. And (sacrilege!) we’ve phased out the can of cream of tomato soup. But not to worry, we’ve also included instructions on doing it the much loved, old-fashioned way if you’d still like to use the  tomato soup. 

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Broccoli Cheese Soup

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Need something quick, warming, and full of veggies for dinner this busy holiday season? Broccoli-cheese soup is always well received at our house – and it’s a great way to use up a bunch of broccoli that may be starting to get droopy. For a vegetarian version, swap vegetable or onion stock. It’s simple to chop the broccoli (cauliflower would work well too – or a combination of the two) and toss everything into a pot to simmer when you get home from work and school. By dinnertime it’s ready to puree – use a hand-held immersion blender right in the pot – and serve with crusty bread or cheese biscuits. Comfort food for busy, chilly days!

Broccoli Cheese Soup
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Ingredients
  1. Vegetable oil, for cooking
  2. 2 Tbsp butter
  3. 1 small onion, chopped
  4. 1 carrot, chopped
  5. 2 celery stalks, chopped
  6. 3 Tbsp all-purpose flour
  7. Salt and pepper, to taste
  8. 4 cups chicken stock
  9. 4 cups broccoli florets
  10. 1 cup half and half cream
  11. 1 cup shredded old cheddar cheese
Instructions
  1. In a medium pot, heat a drizzle of oil along with the butter over medium-high heat. Add the onion, carrot and celery and cook for 4-5 minutes, until soft.
  2. Add the flour, season with salt and pepper and stir to coat the vegetables. Add the chicken stock and broccoli and bring to a simmer; cook for 20 minutes, or until the broccoli is very tender.
  3. Add the cream and puree with a hand-held immersion blender right in the pot. Add the cheese, let sit for a minute, and puree again until smooth. (Alternatively, puree in batches in a blender.) Season with salt and pepper, if it needs it. Serves 6.
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Homemade Canned Alphabet Vegetable Soup

Alphabet vegetable soup

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.

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Watermelon Rind, Carrot & Pineapple Slaw

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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.

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Orzo Salad with Cherries and Lime Vinaigrette

Orzo Salad with Cherries and Lime Vinaigrette

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.
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