Fettuccine with Sambuca and Cranberries

This is one of our favourite pasta dishes for entertaining

Fettuccine with Sambuca and Cranberries
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Ingredients
  1. 1/4 cup butter
  2. 2 whole boneless, skinless chicken breasts, cubed
  3. 2 garlic cloves, minced
  4. 3 cups (750 ml) whipping cream
  5. 1/4 cup Sambuca liqueur
  6. 1/4 cup orange juice concentrate
  7. 1/2 cup freshly grated Parmesan cheese
  8. 1/4 tsp. nutmeg
  9. salt & pepper to taste
  10. 1 – 14 oz. can (398 ml) artichokes, drained & chopped
  11. 3 oz. pkg. (85 g) dried cranberries
  12. 1 lb. fettuccine
  13. chopped fresh parsley & orange zest for garnish
Instructions
  1. In a large frying pan, heat butter and saute cubed chicken and garlic until barely cooked (do not over cook!). Remove chicken from pan and set aside. Add whipping cream, Sambuca and orange juice to pan and stir well. Add Parmesan, nutmeg, salt and pepper, stirring until smooth. Simmer for 5 minutes. Add chopped artichokes, cranberries and chicken; simmer and stir for 10 minutes. That’s it for the sauce! Now, cook the fettuccine according to package directions. Carefully fold sauce into pasta and garnish with parsley and orange zest. Serve with garlic toast. Serves 6-8
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Vegetable Couscous

This recipe is incredibly flexible…. if you’re a vegetarian, simply use vegetable broth otherwise use chicken broth and serve this couscous dish with grilled chicken breasts that have been marinated in Italian dressing

Vegetable Couscous
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Ingredients
  1. Vegetable Couscous
Ingredients
  1. 1 onion, chopped
  2. 1 red pepper, chopped
  3. 1 green pepper, chopped
  4. 2 Tbsp. olive oil
  5. 1-2 garlic cloves, minced
  6. 1 1/2 tsp. paprika
  7. 1/4 tsp. cayenne pepper
  8. 2 cups chicken or vegetable broth
  9. 3 – 4 roma tomatoes, chopped
  10. 1 cup frozen peas
  11. 1 cup garbanzo beans (chick peas), drained
  12. 2 carrots, peeled and chopped
  13. 1 cup couscous
  14. 14 oz. can artichoke hearts, drained and quartered
  15. 1 lemon cut in wedges
  16. fresh parsley, chopped
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 184)
Instructions
  1. Saute onion and peppers in oil until they begin to soften. Stir in garlic, paprika and cayenne pepper. Add broth, tomatoes, peas, garbanzo beans and carrots. Cover and simmer for 5 minutes. Add couscous to vegetabe mixture. Cover and simmer 1 minute more. Remove from heat and let stand 5 minutes. When serving, fluff couscous with fork. Garnish with artichoke hearts, lemon wedges and parsley. Serves 6-8. Serve with grilled chicken breasts – very healthy!
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Pad Thai

Thailand’s most well-known noodle dish 

Pad Thai
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Ingredients
  1. 8 oz. (250 g) wide rice stick noodles
  2. 1/2 cup chicken broth
  3. 1/4 cup sugar
  4. 1/4 cup fish sauce
  5. 3 Tbsp. lime juice
  6. 2 Tbsp. ketchup
  7. 1/4 tsp. hot pepper flakes
  8. 4 oz. (125 g) boneless pork or chicken breasts
  9. 6 oz. (170 g) firm tofu
  10. 1/4 cup vegetable oil
  11. 1 egg, beaten
  12. 3 garlic cloves, minced
  13. 8 oz. (250 g) large raw shrimp, peeled and deveined
  14. 1 red pepper, diced
  15. 2 cups bean sprouts
  16. 1/2 cup coarsely chopped cilantro
  17. 6 green onions, thinly sliced
  18. 1/4 cup peanuts, chopped
Instructions
  1. In a large bowl, soak noodles in warm water for 15 minutes, drain and set aside. In a small bowl, whisk chicken broth, sugar, fish sauce, lime juice, ketchup and hot pepper flakes; set aside. Cut pork or chicken across grain into 1/4″ strips. Cut tofu into 1/2″ cubes; set aside. In wok or large frying pan, heat 1 tsp. oil over medium heat. Cook egg, stirring occasionally until scrambled and set. Transfer to a large plate. Wipe wok, add 1 Tbsp. oil, increase heat to medium-high and stir-fry garlic, shrimp and pork or chicken until shrimp are bright pink. Add to egg. Heat rest of oil; stir in tofu and red pepper. Cook, stirring occasionally, until tofu begins to brown. Stir in noodles for 1 minute or until they start to soften. Pour in sauce; stir-fry until noodles are tender. Return egg mixture to pan; add bean sprouts, cilantro and half the green onions. Stir until heated through. Remove to warm serving platter. Garnish with peanuts and remaining green onions. Serves 4.
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Take my advice – I’m not using it.
 

Pasta with Tomato Salsa and Feta

Serves 6. This is the perfect quick dinner for after work.

Pasta with Tomato Salsa and Feta
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Ingredients
  1. 6 fresh tomatoes
  2. 1/4 cup fresh Parmesan cheese, shave into ribbons
  3. 2 cups torn fresh spinach
  4. 1 garlic clove, minced
  5. 1/3 cup olive oil
  6. 1/2 cup chopped fresh basil
  7. freshly ground pepper to taste
  8. 1 lb. (500g) penne
  9. 1/2 cup crumbled feta cheese
  10. 3 Tbsp. pine nuts, toasted
  11. 2 Tbsp. chopped fresh parsley
Instructions
  1. Cut an “X” through skin at bottom of each tomato. Blanch tomatoes in boiling water for 30 seconds. Plunge in cold water and peel off skin with sharp knife. Cut in half and remove seeds. Coarsely chop and set aside in a bowl.
  2. Add Parmesan, spinach, garlic, oil, basil and pepper to tomatoes.
  3. Cook penne in boiling salted water until tender. Drain and toss with tomato mixture. Top with feta and pine nuts and sprinkle with parsley.
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Important stuff my kids have taught me: If you’re gonna draw on the wall, do it behind the couch.

Traditional Lasagne

A forever favourite 

Traditional Lasagne
Serves 8
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Ingredients
Meat Sauce
  1. 1 1/2 lb. lean ground beef
  2. 1 cup diced onions
  3. 1 garlic clove, minced
  4. 1-19 oz. can Italian tomatoes
  5. 1-14 oz. can tomato sauce
  6. 1 – 5 1/2 oz. can tomato paste
  7. 1/2 cup red wine
  8. 2 Tbsp. Worcestershire sauce
  9. 1 tsp. sugar
  10. salt and pepper to taste
  11. 1 tsp. basil
  12. 1 tsp. oregano
  13. 8 lasagne noodles, cooked according to package directions
  14. 2 cups ricotta or cottage cheese
  15. 1 lb. sliced mozzarella cheese
  16. 1/2 cup grated Parmesan cheese
Instructions
  1. Brown beef, onions, and garlic. Drain off fat. Add tomatoes, tomato sauce, paste, wine, Worcestershire sauce, sugar and seasonings. Cover and simmer for 1 hour. In a 9″x13″ pan, layer 1/2 of the meat sauce, 1/2 of the noodles, 1/2 of the ricotta cheese and 1/2 of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan and bake at 350 F. for 40 minutes. Let sit for 10 minutes before serving. Serve with Caesar Salad (on the website). The meat sauce may be served over any cooked pasta.
The Best of Bridge http://www.bestofbridge.com/
If love is blind, then why is lingerie so popular?

Roasted Vegetable Manicotti with Cheese Sauce

A delicious dish to celebrate fall and a visit to the market garden

Roasted Vegetable Manicotti with Cheese Sauce
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Ingredients
  1. 1 onion
  2. 2 cups chopped broccoli
  3. 2 cups chopped cauliflower
  4. 2 cups chopped carrot
  5. 1 red pepper
  6. 3 Tbsp. olive oil
  7. 1 Tbsp. balsamic vinegar
  8. 2 garlic cloves, minced
  9. 3 cups spinach
  10. 1 cup freshly grated Parmesan cheese
  11. 1 cup ricotta cheese
  12. 1 egg, beaten
  13. 2 slices bread
  14. 1/2 cup fresh parsley
  15. 1/2 cup fresh basil
  16. salt and pepper to taste
  17. 16 manicotti shells
  18. 2 – 14 oz. cans tomato sauce
  19. Asiago cheese, grated
  20. Cheese Sauce
  21. 3 Tbsp. butter
  22. 3 Tbsp. flour
  23. 3 cups milk
  24. 2 cups grated mozzarella or Swiss cheese
  25. 1 tsp. Worcestershire sauce
  26. dash hot pepper sauce
  27. salt and pepper to taste
Instructions
  1. Chop vegetables into 1″ pieces. Toss with oil, vinegar and garlic. Roast at 350 F. for 40 minutes, stirring occasionally. Mix spinach with hot vegetables and set aside to cool. Pulse vegetables in food processor to a coarse texture.
  2. Mix together Parmesan, ricotta and egg. Blend with vegetables.
  3. In food processor, whirl bread, herbs and seasonings. Add to vegetable mixture.
  4. Cook manicotti according to package directions. Drain well. Fill with vegetable mixture using spoon or very small knife.
  5. Pour tomato sauce in bottom of two 9X13″ baking dishes and arrange stuffed manicotti in each baking dish.
  6. Make cheese sauce and pour over manicotti. Sprinkle with grated Asiago. Bake at 350 F. for about 30 minutes.
To make cheese sauce
  1. Melt butter over medium heat and blend in flour. Cook for 1 minute, stirring constantly until smooth and bubbly. Reduce heat to medium-low. Gradually add milk, stirring constantly until thickened. Add cheese, Worcestershire and hot pepper to thickened mixture and stir until cheese is melted. Add salt and pepper.
The Best of Bridge http://www.bestofbridge.com/