Quinoa Salad with Chicken, Avocado & Oranges

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I love a big quinoa salad – not least of all because quinoa can be cooked and kept in the fridge to dole out into nutrient-dense salads all summer long. It’s gluten free, high in protein and fibre, and as technically a seed, it’s lighter in texture than most whole grains.

This combination makes use of leftover roast chicken (or pick one up at the deli if it’s too hot to cook) – try adding just about anything in season, or from your garden.

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Creamy Grilled Tandoori Shrimp

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This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. While the apple trees are in bloom, I’m inviting some friends and neighbours for mojitos in the back yard, and these will be on the menu.
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Traditional Strawberry Jam

It’s strawberry season! The flavor, texture and appearance of this jam outshines a store-bought version every time. The difference is amazing and store-bought can’t hold a candle to jam you make at home, where you hand-select the fruit and other ingredients and add a little love to every jar. 

Traditional Strawberry Jam
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Ingredients
  1. Strawberry jam is one of the most popular preserves to make, especially when local fruit is in season. This recipe uses the long-boil method, with no added pectin.
  2. 6 cups crushed strawberries 1.5 L
  3. 3 tbsp lemon juice 45 mL
  4. 5 cups granulated sugar 1.25 L
Instructions
  1. In a large, heavy-bottomed pot, combine strawberries and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Reduce heat to medium-high and boil rapidly, stirring often and reducing heat further as mixture thickens, for 20 to 22 minutes or until thickened. Test for setting point (see page 24). Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
  2. Ladle into sterilized jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in boiling water canner (see page 27) for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks. Makes about five 8-ounce (250 mL) jars.
  3. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
Notes
  1. Tip: If you leave the lemon juice out of strawberry jam, it will not set — strawberries are not high enough in acid.
The Best of Bridge http://www.bestofbridge.com/

Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
The Best of Bridge http://www.bestofbridge.com/

Arizona Fruit Salad

Great with Mexican Fare !

Arizona Fruit Salad
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Ingredients
  1. Salad
  2. 1 avocado 1
  3. 2 tbsp lime juice 30 mL
  4. 1 papaya 1
  5. 2 oranges 2
  6. 1 grapefruit 1
  7. 1 small red onion 1
  8. 1⁄2 pomegranate (optional) 1⁄2
  9. Dressing
  10. 2 tbsp orange juice 30 mL
  11. 2 tbsp lime juice 30 mL
  12. 2 tsp liquid honey 10 mL
  13. 1⁄4 tsp hot pepper flakes 1 mL
  14. 1⁄2 cup vegetable oil 125 mL
  15. 1 head romaine lettuce 1
  16. Fresh Fruit Dressing
  17. Low-cal – tastes great right out of the jar!
  18. 2⁄3 cup plain yogurt 150 mL
  19. 1⁄4 cup vegetable oil 60 mL
  20. 2 tbsp frozen orange juice concentrate 30 mL
  21. 2 tbsp liquid honey 30 mL
  22. 1⁄2 tsp grated orange zest 2 mL
  23. Combine all ingredients and mix well. Refrigerate overnight in a sealed container.
  24. Makes about 11⁄4 cups (300 mL).
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Instructions
  1. Salad: Peel and slice avocado. Sprinkle with 1 tbsp (15 mL) lime juice. Peel, seed and slice papaya thinly. Sprinkle with remaining lime juice. Peel oranges and grapefruit. Cut fruit into segments. Slice red onion. In a large bowl, combine avocado, papaya, orange and grapefruit segments and onion. Set aside. If using pomegranate, scoop out seeds and set aside.
  2. Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
  3. To serve: Pour dressing over fruit and toss well. Spoon onto lettuce-lined platter. Sprinkle pomegranate seeds over all. Serves 6 to 8.
The Best of Bridge http://www.bestofbridge.com/

Zucchini-Stuffed Tomatoes

This recipe is just the ticket when you’re faced with a bumper crop of tomatoes and zucchini

Zucchini-Stuffed Tomatoes
Serves 8
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Ingredients
  1. Easy and colorful.
  2. 3 medium zucchini, unpeeled 3
  3. 1⁄2 tsp salt 2 mL
  4. 4 large firm tomatoes 4
  5. 1⁄4 cup margarine 60 mL
  6. 1 medium onion, chopped 1
  7. 1 clove garlic, minced 1
  8. 1 tbsp brown sugar 15 mL
  9. 2 tbsp grated Parmesan cheese 30 mL
  10. 2 tbsp minced fresh parsley 30 mL
Instructions
  1. Grate zucchini coarsely and toss in a bowl with salt. Set aside for about 30 minutes. Remove stems and cut tomatoes in half horizontally. Remove pulp, chop and place in small bowl. Place tomato shells cut-side down and drain on paper towels. In frying pan, melt margarine and sauté onions and garlic until tender. Add tomato pulp. Simmer to evaporate moisture. Remove frying pan from heat. Drain all liquid from zucchini and stir into tomato mixture. Sprinkle each tomato shell with a little brown sugar. Place shells in an ovenproof dish. Spoon zucchini mixture into each. Sprinkle with Parmesan cheese. Bake at 350°F (180°C) for 25 minutes. Garnish tops with minced parsley.
Notes
  1. 6.3 grams of fat per serving
The Best of Bridge http://www.bestofbridge.com/

 

Boy — a noise with dirt on it.