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.
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A truly happy person is one who can enjoy the scenery on a detour.

Vegetarian Texas Tacos

Perfect for summer entertaining, a quick cottage lunch, or a fabulous vegetarian meal for busy families on the go…

Vegetarian Texas Tacos
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Ingredients
  1. VEGETARIAN TEXAS TACOS
  2. 1 Tbsp. vegetable oil 15 mL
  3. 1 medium onion, minced 1
  4. 3 garlic cloves, minced 3
  5. 4 tsp. ground cumin 20 mL
  6. 4 tsp. chili powder 20 mL
  7. 2 19 oz. (540 mL) cans black or pinto beans, drained, rinsed 2
  8. 3⁄4 cup medium salsa 175 mL
  9. 1⁄2 cup frozen kernel corn 125 mL
  10. salt & pepper to taste
  11. 1⁄2-1 tsp. crushed red pepper 2-5 mL
  12. 3⁄4 cup grated Monterey Jack cheese 175 mL
  13. 1⁄4 CUP grated cheddar cheese 60 mL
  14. about 10 flour tortillas 410 g
  15. Toppings (use 3 or more plus salsa)
  16. TOPPINGS
  17. 1 medium diced zucchini 1
  18. shredded lettuce
  19. 2 small avocados, diced & tossed 2
  20. with a splash of lime juice
  21. grated Cheddar cheese
  22. chopped onion
  23. diced red or yellow pepper
  24. diced fresh tomatoes
  25. salsa
Instructions
  1. PREHEAT OVEN TO 350°F (180°C). HEAT OIL IN A LARGE FRYING PAN OVER MEDIUM HEAT. ADD ONION AND GARLIC AND COOK, STIRRING OCCASIONALLY, UNTIL ONION IS TRANSLUCENT, ABOUT 5 MINUTES. ADD CUMIN AND CHILI POWDER AND STIR UNTIL THEY ARE AROMATIC, ABOUT 1-2 MINUTES LONGER. ADD BEANS AND SALSA AND MASH WITH A POTATO MASHER TO A CONSISTENCY THAT IS TO YOUR LIKING. ADD CORN AND SEASON WITH SALT, PEPPER AND CRUSHED RED PEPPER.
  2. PUT MIXTURE IN A CASSEROLE AND SPRINKLE CHEESES ON TOP. BAKE FOR 15-20 MINUTES OR UNTIL CHEESE MELTS. WARM TORTILLAS IN OVEN AND LET YOUR FAMILY DO THEIR OWN WRAPPING AND TOPPING. PASS THE SALSA.
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Crustless Quiche

Real men love this one!

Crustless Quiche
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Ingredients
  1. Crustless Quiche
  2. Real men love this one!
  3. 10 eggs 10
  4. 1⁄2 cup all-purpose flour 125 mL
  5. 1 tsp baking powder 5 mL
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄4 cup butter, melted 60 mL
  8. 1 cup chopped green chiles 250 mL
  9. 1 lb Monterey Jack cheese, shredded 500 g
  10. 2 cups low-fat cottage cheese 500 mL
Instructions
  1. Butter a 13- by 9-inch (33 by 23 cm) glass dish. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt and blend well. Mix in melted butter, chiles and cheeses. Pour into buttered dish and bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (180°C) and bake for 40 minutes longer. Cut into small squares. Serve warm with salsa or chili sauce and cornmeal muffins. Serves 12.
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 You can’t have everything – where would you put it?

Curried Chicken Triangles

Curried Chicken Triangles
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Ingredients
  1. 2 tsp. butter 10 mL
  2. 1/2 medium onion, finely chopped
  3. 1/2 cup finely chopped celery 125 mL
  4. 1 Tbsp. flour 15 mL
  5. 1 1/2 tsp. curry powder 7 mL
  6. 1/4 tsp. salt 1 mL
  7. 1/2 cup chicken broth 125 mL
  8. 1 1/2 cups diced cooked chicken 375 mL
  9. 1/4 cup fat-free sour cream 60 mL
  10. 1/4 cup skim-milk plain yogurt 60 mL
  11. phyllo pastry, thawed (about 1/3 of kg.)
  12. 1/4 cup melted butter 60 mL
Instructions
  1. Melt butter in saucepan. Add onion and celery; cook until soft. Add flour, curry powder and salt. Stir for 1 minute. Add chicken broth; simmer for 2 minutes. Remove from heat; add chicken, sour cream and yogurt.
  2. To make triangles: unroll phyllo and lay flat. Cut a 2″ (5 cm) wide strip. Cover remaining phyllo with a damp cloth. Brush the strip with butter. Place 1 tsp. (5 mL) of filling in bottom corner of strip and fold corner to corner (flag fashion) using entire strip. Filling should be sealed in. Continue until all filling is used. Brush triangles with melted butter; bake at 350 deg.F (180 deg.C) for 20-25 minutes. Makes about 50.
  3. To freeze: before baking, freeze on baking sheet then place frozen triangles in zip lock freezer bags. No need to thaw before cooking.
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Warm Spinach Salad with Apples and Brie

This is a winner!!

Warm Spinach Salad with Apples and Brie
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Ingredients
  1. 4 large Granny Smith apples
  2. 1/4 cup maple syrup
  3. 8 cups washed spinach leaves
  4. 1/2 lb. brie, cut in small pieces
  5. 1/2 cup toasted pecans
Dressing
  1. 1/4 cup apple cider or apple juice
  2. 3 Tbsp. cider vinegar
  3. 1 tsp. dijon mustard
  4. 1 garlic clove, minced
  5. 1/4 cup olive oil
  6. salt and pepper to taste
Instructions
  1. Peel and core apples; cut into 1/2″ slices. Arrange on baking sheet and brush with syrup. Broil until golden; turn, brush syrup on other side and broil. Place spinach in large bowl. Whisk dressing ingredients together in a small saucepan and heat until simmering. Pour over spinach, toss and add cheese, apples and nuts. Dee-lish!!
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 94), That’s Trump (Page: 62)
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Garlicky Tortellini Soup

Badda Boom – Badda Bing – if soup is your thing!

Garlicky Tortellini Soup
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Ingredients
  1. 1 Tbsp. butter
  2. 6-8 cloves garlic, chopped. (use it all – honest!)
  3. 4 cups chicken broth
  4. 6 oz. (170 g.) cheese tortellini
  5. 14 oz. can diced tomatoes with liquid
  6. or 2 1/2 cups skinned, chopped fresh ripe tomatoes
  7. 10 oz. (300 g) bag of spinach, stems removed
  8. 8-10 fresh basil leaves, coarsely chopped
  9. parmesan cheese, grated
Instructions
  1. Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.
Notes
  1. Book Reference – The Rest of the Best – Vol. 2 (Page: 0)
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