Pulled Pork

 

 

11

Whether you’re cooking for two or serving a busy family, slow cookers make easy work of creating delicious and soul-satisfying meals. We love being able to switch on the slow cooker in the morning, head out the door and then arrive home to a house filled with the mouthwatering aromas of dinner. 

 Shredded, or “pulled,” pork is the perfect slow cooker food and we think the BBQ flavours taste extra special in January when we all need a reminder of warm summer days. Enjoy!Read More

Shepherd’s Pie

This comfort-food favourite tastes even better topped with garlic mashed potatoes

Shepherd’s Pie
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Ingredients
  1. THIS COMFORT-FOOD FAVORITE TASTES EVEN BETTER TOPPED WITH GARLIC MASHED POTATOES.
  2. INGREDIENTS
  3. 11⁄2 LBS. LEAN GROUND BEEF OR GROUND 750 g
  4. LEFT-OVER ROAST
  5. 1 CUP CHOPPED ONIONS 250 mL
  6. 2 GARLIC CLOVES, MINCED 2
  7. 1⁄4 CUP FLOUR 60 mL
  8. SALT & PEPPER TO TASTE
  9. 1⁄4 TSP. DRIED THYME 1 mL
  10. 1⁄4 TSP. DRIED SAVORY 1 mL
  11. 10 OZ. CAN BEEF BROTH 284 mL
  12. 1⁄2 CAN WATER 1⁄2
  13. 2 TSP. WORCESTERSHIRE SAUCE 10 mL
  14. 1 BAY LEAF 1
  15. 1⁄2 CUP FINELY DICED CARROTS 125 mL
  16. 1⁄2 CUP FROZEN CORN 125 mL
  17. GARLIC MASHED POTATOES
  18. 2 LBS. POTATOES (5–6 MEDIUM), PEELED 1 kg
  19. AND CUBED
  20. 6 GARLIC CLOVES, PEELED & LIGHTLY 6
  21. CRUSHED
  22. 3⁄4 CUP BUTTERMILK OR 2% MILK 175 mL
  23. SALT & PEPPER TO TASTE
  24. 1 EGG, LIGHTLY BEATEN 1
Instructions
  1. USING A LARGE NONSTICK FRYING PAN, COOK GROUND BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK. BREAK MEAT UP AS IT COOKS. ADD ONIONS AND GARLIC; COOK UNTIL SOFTENED. STIR IN FLOUR, SALT, PEPPER, THYME AND SAVORY. ADD BROTH, WATER, WORCESTERSHIRE,BAY LEAF AND CARROTS. SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 20 MINUTES, OR UNTIL QUITE THICK AND CARROTS ARE TENDER. STIR IN CORN. REMOVE BAY LEAF. SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY.
  2. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP.(15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND BRUSH WITH RESERVED EGG. BAKE AT 350°F (180°C) FOR 40–45 MINUTES.
The Best of Bridge http://www.bestofbridge.com/
 
 
SERVES 6
 
A WOMAN’S WORK THAT IS NEVER DONE IS THE STUFF SHE ASKED HER HUSBAND TO DO.
 

 

 

Casablanca Chicken Soup

Fragrant and nourishing. A salad to start, a bowl Of soup and fresh crusty bread.Dinner is served! And we think Bogie would approve

Casablanca Chicken Soup
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Ingredients
  1. Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
  2. 2 bone-in chicken legs, skin removed 2
  3. 1 can (14 to 19 oz/398 to 540 mL) 1
  4. chickpeas, drained and rinsed
  5. 1 tbsp vegetable oil 15 mL
  6. 2 onions, finely chopped 2
  7. 4 cloves garlic, minced 4
  8. 2 tsp ground cumin 10 mL
  9. Salt and pepper
  10. 1 can (28 oz/796 mL) whole tomatoes, 1
  11. with juice
  12. 1 2-inch (5 cm) cinnamon stick 1
  13. 1 tbsp granulated sugar 15 mL
  14. 2 cups chicken broth 500 mL
  15. 1 cup chopped drained roasted red 250 mL
  16. bell peppers (see tip, page 77)
  17. 1⁄4 tsp cayenne pepper 1 mL
  18. 1 tbsp freshly squeezed lemon juice 15 mL
  19. 2 cups packed baby spinach 500 mL
Instructions
  1. Place chicken and chickpeas in a 4- to 6-quart slow cooker. In a large saucepan, heat oil over medium heat. Add onions, garlic, cumin, 1 tsp (5 mL) salt and 1⁄4 tsp (1 mL) pepper; cook, stirring, for 3 minutes. Stir in tomatoes, cinnamon stick, sugar and broth, breaking tomatoes up with a spoon. Pour over chicken mixture. Cover and cook on Low for 5 to 6 hours or on High for about 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Transfer chicken to a cutting board and use two forks to shred meat, discarding bones. Return shredded chicken to slow cooker and stir in roasted peppers, cayenne and lemon juice. Cover and cook on High for 20 minutes, until steaming. Add spinach and stir until wilted. Adjust seasoning with salt and pepper, if desired.
  2. Serves 6.
Notes
  1. Tip: Chicken legs are a thrifty and tasty choice for the slow cooker. It’s worth buying them when they’re on sale and popping them in the freezer. Since legs don’t look particularly appealing on a plate, we mostly use them in soups and shred the cooked chicken off the bone before serving.
The Best of Bridge http://www.bestofbridge.com/

Thai Chicken and Mango Stir-Fry

Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!

Thai Chicken and Mango Stir-Fry
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Ingredients
  1. Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
  2. 1 cup frozen mango cubes 250 mL
  3. (see tip, opposite)
  4. 1 cup coconut milk 250 mL
  5. 1⁄2 cup chicken broth 125 mL
  6. 1 tbsp freshly squeezed lime juice 15 mL
  7. 2 tsp soy sauce 10 mL
  8. 1 tsp packed brown sugar 5 mL
  9. 1 tbsp vegetable oil 15 mL
  10. 4 boneless skinless chicken breasts, 4
  11. cut into bite-size pieces
  12. 2 green onions, chopped 2
  13. 1 red bell pepper, thinly sliced 1
  14. 2 tsp Thai red curry paste 10 mL
  15. 1 cup snow peas 250 mL
  16. 2 tsp cornstarch 10 mL
  17. 2 tsp water 10 mL
  18. 2 tbsp chopped fresh cilantro 25 mL
Instructions
  1. In a large bowl, combine mango, coconut milk, chicken broth, lime juice, soy sauce and brown sugar; set aside. In a large skillet or wok, heat oil over medium heat. Lightly brown chicken and, using a slotted spoon, transfer to a plate. Add green onions, red pepper and curry paste to oil remaining in skillet and sauté for 1 minute. Return chicken to pan. Add mango mixture, reduce heat and simmer for 3 to 5 minutes or until chicken is no longer pink inside. Add snow peas and simmer for 1 minute. Dissolve cornstarch in water and add to pan. Simmer, stirring, for 1 minute or until thickened. Serve sprinkled with cilantro.
Notes
  1. Tip: Frozen, ready-peeled mango chunks are now sold in most supermarkets, usually in 21-oz (600 g) packages. Keep a bag in the freezer and you’ll find ways to use mango in soups, sauces, desserts and smoothies. There’s no need to thaw them for this recipe.
  2. Variation: Reduce the chicken breasts from 4 to 2. Add 2 cups (500 mL) rinsed drained canned chickpeas with the mango.
  3. Speak the truth but leave immediately after.
The Best of Bridge http://www.bestofbridge.com/
Here’s a yummy yet easy dinner for guests that we’ve Thai’d and tested!
 
 
Speak the truth but leave immediately after.

Southwestern Beef Chili

Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.

Southwestern Beef Chili
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Ingredients
  1. Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
  2. Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
Ingredients
  1. 2 slices bacon, chopped 2
  2. 1 lb lean ground beef 500 g
  3. 1 large onion, finely chopped 1
  4. 1 large carrot, finely chopped 1
  5. 1 stalk celery, finely chopped 1
  6. 1 red bell pepper, chopped 1
  7. 2 cloves garlic, minced 2
  8. 2 tsp chili powder 10 mL
  9. 1 tsp puréed canned chipotle pepper 5 mL
  10. (see tip, page 153)
  11. 1 tsp ground cumin 5 mL
  12. 1 tsp dried oregano 5 mL
  13. 1 can (28 oz/796 mL) whole tomatoes 1
  14. with juice (see tip, page 173), chopped
  15. 1 can (14 to 19 oz/398 to 540 mL) 1
  16. black beans, drained and rinsed
  17. 1 cup frozen corn kernels 250 mL
  18. 2 tbsp tomato paste 25 mL
  19. 2 tbsp packed brown sugar 25 mL
  20. 1⁄4 cup chopped fresh cilantro 50 mL
  21. Salt and freshly ground
  22. black pepper
Instructions
  1. In a large saucepan or Dutch oven, over medium-high heat, sauté bacon until crisp. Using a slotted spoon, transfer to a plate lined with paper towels. Drain off all but 1 tbsp (15 mL) of the fat. Add beef, onion, carrot, celery and red pepper to skillet and sauté, breaking up beef with a spoon, for 7 to 8 minutes or until beef is no longer pink. Drain fat. Return bacon to pan and add garlic, chili powder, chipotle pepper, cumin and oregano; sauté for 15 seconds or until fragrant. Add tomatoes, beans, corn, tomato paste and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in cilantro and season to taste with salt and pepper.
  2. Serves 6.
  3. Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
  4. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
Notes
  1. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
The Best of Bridge http://www.bestofbridge.com/

Beef Extraordinaire with Sauce Diane

When the boss comes to dinner

Beef Extraordinaire with Sauce Diane
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Ingredients
  1. Serves 8.
Ingredients
  1. 4 lbs. beef tenderloin 2 kg
  2. 1/2 cup butter – melted 125 mL
  3. 3/4 lb. mushrooms – sliced 340 g
  4. 1 1/2 cups green onions – sliced 375 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 Tbsp. lemon juice 15 mL
  7. 1 Tbsp. Worcestershire sauce 15 mL
  8. 1 tsp. salt 5 mL
  9. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Instructions
  1. Leave tenderloin in whole piece. Place in pan on rack in 500 degree oven for 30 minutes. Use meat thermometer – 30 minutes will cook beef to medium stage. While meat is cooking, saute the mushrooms and green onion in the melted butter with mustard for 5 minutes. Add remaining ingredients and cook an additional 5 minutes. Keep warm on back of stove. Cut meat into thick slices. Serve with sauce and oven baked wild rice.
  2. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Notes
  1. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
The Best of Bridge http://www.bestofbridge.com/

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