Bruschetta

 

Bruschetta
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Ingredients
  1. 2 Large Garlic Cloves, Chopped
  2. Salt & Pepper to Taste
  3. 1/3 Cup Olive Oil 75 ml
  4. 6 – 8 Roma Tomatoes, Coarsely Chopped
  5. Handful of Chopped Fresh Basil
  6. 24″ Baguette 61 cm
  7. Grated Provolone, Fontina or Mozzarella Cheese (optional)
Instructions
  1. n a shallow bowl, combine garlic, salt, pepper and a few drops of oil. Mash with the back of a wodden spoon to make a paste. Stir in Olive oil. Add tomatoes and basil. Toss gently and set aside. Cut bread in half, lenghtwise. Brush each half with additional oil and place under a preheated broiler until golden brown. Spoon tomato mixture onto each half and drizzle with remaining oil. (If desired, sprinkle with grated cheese) Broil – watch carefully! Cut and serve immediately.
The Best of Bridge http://www.bestofbridge.com/
A truly happy person is one who can enjoy the scenery on a detour.

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.

Roasted Winter Vegetable and Orange Soup

We realize the combination of vegetables and orange seems unusual, but trust us, this soup is delicious

Roasted Winter Vegetable and Orange Soup
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Ingredients
  1. When the cold winds blow, warm up with this soulful soup.
  2. 1 large onion, coarsely chopped 1
  3. 2 small parsnips, peeled and coarsely 2 chopped
  4. 2 cups coarsely chopped peeled sweet 500 mL
  5. potato (about 1 medium)
  6. 2 cups coarsely chopped peeled 500 mL
  7. butternut squash (about 1 small)
  8. 3 tbsp vegetable oil, divided 45 mL
  9. 1 tbsp chopped gingerroot 15 mL
  10. 1 tsp ground coriander 5 mL
  11. 4 cups chicken broth 1 L
  12. 1 tsp liquid honey 5 mL
  13. Juice of 1 orange
  14. Salt and freshly ground black pepper
  15. Chopped fresh cilantro or parsley
  16. Sliced almonds, toasted
Instructions
  1. Preheat oven to 375°F (190°C). In a large bowl, toss onion, parsnips, sweet potato and squash with 2 tbsp (25 mL) of the oil. Spread in a single layer on a large rimmed baking sheet and roast, turning once, for 45 to 50 minutes or until softened and browned. In a large saucepan, heat the remaining oil over medium heat. Sauté ginger and coriander until fragrant, about 15 seconds. Add roasted vegetables, chicken broth and honey; bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Stir in orange juice and reheat over medium heat, stirring often and adding a little water if soup is too thick, until steaming. Season to taste with salt and pepper. Serve garnished with cilantro and almonds. Serves 6.
  2. Make ahead: Let soup cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month. Thaw and reheat to serve.
  3. Tip: Roasting the vegetables takes awhile, but it caramelizes their natural sugars, making them sweet and delicious.
  4. Variation: Use carrots, turnips, pumpkin or regular potatoes in place or one or two of the vegetables in this recipe. Just be sure to include one orange vegetable for an appealing and colorful soup.
Notes
  1. From: Bravo! Best of Bridge Cookbook
The Best of Bridge http://www.bestofbridge.com/

A penny saved is a government oversight.

Different Spinach Salad

This dressing really has added zip!

Different Spinach Salad
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Ingredients
  1. 1 pkg. fresh spinach
  2. 1 head butter lettuce
  3. 2 cups fresh bean sprouts
  4. 1 can water chestnuts, drained and sliced
  5. 3/4 cup bacon, cooked and crumbled
Dressing
  1. 1/2 cup salad oil
  2. 1/4 cup sugar
  3. 1/4 cup ketchup
  4. 2 Tbsp. red wine vinegar
  5. 1/2 tsp. Worcestershire Sauce
  6. 1 small onion, finely chopped
  7. 1/4 tsp. dry mustard
  8. 1/2 tsp. salt
  9. 1/4 – 1/2 tsp. cayenne pepper
Instructions
  1. Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend til smooth. Set in fridge for at least 1 hour. Add dressing just before serving.
Notes
  1. Book Reference – Grand Slam (Page: 79)
  2. Poverty: a state of mind brought on by a neighbour’s new car.
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The Best of Bridge http://www.bestofbridge.com/
Poverty: a state of mind brought on by a neighbour’s new car.

Muffuletta

This layered sandwich is known for its tangy olive salad filling. A great idea for hikers, bikers or sandwich likers!

Muffuletta
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Ingredients
  1. 10″ round Italian loaf
  2. Filling
  3. 1/2 cup pimiento-stuffed green olives
  4. 1/2 cup pitted black olives (NOT the canned kind!)
  5. 6 1/2 oz. (184 ml) jar marinated artichokes, drained
  6. 1 garlic clove, minced
  7. 1 Tbsp. minced jalapeno pepper (seeds removed)
  8. 1/3 cup parsley, minced
  9. 1/4 cup olive oil
  10. 1/2 lb. (250 g) grilled chicken or salami, thinly sliced
  11. 1/2 lb. (250 g) provolone, mozzarella or swiss cheese, thinly sliced
Instructions
  1. Chop or process filling ingredients to a spreadable consistency. Cut loaf in half horizontally and remove enough of the bread to leave a 1/2″ shell. Spread bottom shell with half the filling, layer meat and cheese slices then top with remaining filling. Press top of loaf on sandwich and wrap tightly in plastic wrap. Place something heavy (like a dictionary!) on top to compress the sandwich; chill for several hours. (If you’re doing your homework, or a crossword, you’ll just have to contend with a cool word book). Cut in wedges with a serrated knife….after you remove the dictionary!. Serves 8-10
  2. Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
The Best of Bridge http://www.bestofbridge.com/
Tourist writing to friend: “Once again, our vacation has ended the drought of the century!”
 

Hummus

A middle eastern dip – yummus make!

Hummus
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Ingredients
  1. 3 garlic cloves, minced
  2. 19 oz.can (540 ml) chick peas (garbanzo beans), drained
  3. 1/4 cup tahini (sesame seed paste)*
  4. 3 Tbsp. lemon juice
  5. 1 Tbsp. vegetable oil
  6. 2 Tbsp. water or chick pea liquid
  7. 1 tsp. cumin
  8. 1/2 tsp. salt
Instructions
  1. In food processor or blender, mince garlic. Add chick peas, tahini, lemon juice, oil, water, cumin and salt; process until smooth. Taste and adjust seasoning if necessary. Transfer to serving bowl. Makes about 1 1/2 cups. Serve with warm pita bread for dipping.
  2. *If you’re out of tahini, peanut butter makes a good substitute.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 51)
The Best of Bridge http://www.bestofbridge.com/
Food is an important part of a balanced diet.