Red Lentil and Vegetable Curry

 

Red lentil and vegetable curry is a fantastic vegetarian main or a swoon worthy side dish

Red Lentil and Vegetable Curry
Red Lentil and Vegetable Curry is a Fantastic Vegetarian Main or a Swoon Worthy Side Dish
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Ingredients
  1. 1 tbsp vegetable oil 15 mL
  2. 1 large onion, finely chopped 1
  3. 4 cloves garlic, minced 4
  4. 3 tbsp mild or medium Indian curry 45 mL
  5. paste
  6. 11⁄2 cups grated peeled sweet potato 375 mL
  7. 1 cup dried red lentils, rinsed 250 mL
  8. 11⁄2 cups tomato sauce 375 mL
  9. 2 cups vegetable broth 500 mL
  10. 3 cups packed baby spinach 750 mL
  11. 11⁄4 cups drained roasted red peppers, 300 mL
  12. chopped
  13. Salt (optional)
  14. 2 tbsp chopped fresh cilantro 30 mL
  15. Chopped tomato
Instructions
  1. Use a 31⁄2- to 4-quart slow cooker. In a skillet, heat oil over medium heat. Add onion, garlic and curry paste; cook, stirring occasionally, for 3 minutes. Stir in sweet potato and lentils. Stir in tomato sauce and bring to a boil. Transfer to slow cooker. Stir in broth. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until lentils are very soft. Stir in spinach and red peppers. Cover and cook on High for about 20 minutes, until spinach is wilted and red peppers are hot. Adjust seasoning with salt, if desired. Serve garnished with cilantro and tomato.
  2. Serves 4 to 6.
Notes
  1. Tip: Heat seekers can use hot Indian curry paste or add cayenne pepper to taste with the spinach.
  2. Tip: Curry pastes can be quite salty. Taste the curry at the end of the cooking time and add salt if necessary.
  3. Variation: Use 1 cup (250 mL) frozen peas instead of the spinach.
  4. Who are “they” anyway?
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Spring Borscht

It’s called Spring Borscht, but be sure to make this in the summer and  Fall, when fresh beets can be found everywhere

Spring Borscht
Serves 6
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Ingredients
  1. INGREDIENTS
  2. 10 to 12 medium beets, cubed or shredded 10 to 12
  3. 1 medium onion, chopped 1
  4. 3 to 4 medium carrots, chopped 3 to 4
  5. 1 medium potato, peeled and chopped 1
  6. 1 small cabbage, shredded 1
  7. 2 tbsp fresh chopped dill 30 mL
  8. 1 tbsp pickling spice 15 mL
  9. 1 10-oz (284 mL) can tomato soup 1
  10. Low-fat sour cream for garnish
Instructions
  1. INSTRUCTIONS
  2. Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
  3. Serves 6.
  4. Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
  5. Common knowledge is a source cited for a fact you just made up.
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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
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Boy — a noise with dirt on it.

Asparagus Vinaigrette

An elegant spring vegetable and the inspiration for the cover on, “The Best of the Best and More”

Asparagus Vinaigrette
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Ingredients
  1. 1 LB. FRESH ASPARAGUS 500 g
  2. DRESSING
  3. 1 TBSP. DIJON MUSTARD 15 mL
  4. 2 TBSP. WHITE WINE VINEGAR 30 mL
  5. 3 TBSP. FRESH LEMON JUICE 45 mL
  6. 1 TSP. SUGAR 5 mL
  7. SALT & PEPPER TO TASTE
  8. 1⁄3 CUP VEGETABLE OIL 75 mL
  9. LEMON ZEST
  10. Before credit cards, we always knew exactly how much we were broke.
  11. Look for this great recipe and more in The Best of The Best and More.
Instructions
  1. To Prepare Asparagus: place asparagus in a small amount of boiling water and cook for 2 minutes. (Asparagus will turn bright green and should still be crunchy) Remove asparagus and plunge into ice water. When cool, dry and place on a serving platter.
  2. To Prepare Dressing: place all ingredients in a bowl and whisk together. Pour over asparagus and garnish with lemon zest.
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Before credit cards, we always knew exactly how much we were broke.

Look for this great recipe and more in The Best of The Best and More.

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.

Golden Cauliflower Cashew Soup

This soup combines a mild spiciness with the natural sweetness of cauliflower. For a more fiery flavor, use hot curry paste. Serve with warm buttered naan

Golden Cauliflower Cashew Soup
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Ingredients
  1. 1 tbsp vegetable oil 15 mL
  2. 1 onion, chopped 1
  3. 1⁄2 cup roasted unsalted cashews 125 mL
  4. 2 tbsp mild or medium Indian curry paste 30 mL
  5. 1 large russet potato, peeled and diced 1
  6. 4 cups cauliflower florets 1 L
  7. (about 1 lb/500 g)
  8. Salt and freshly ground black pepper
  9. 4 cups reduced-sodium chicken broth
  10. 1 tbsp liquid honey 15 mL
  11. 1⁄2 to 2% or whole milk, warmed 125 to
  12. 1 cup 250 mL
  13. 1 tbsp freshly squeezed lime juice 15 mL
  14. Chopped toasted cashews
Instructions
  1. In a large saucepan, heat oil over medium heat. Sauté onion for about 5 minutes or until softened. Add cashews and curry paste; cook, stirring, for 15 seconds or until fragrant. Stir in potato, cauliflower, 1⁄2 tsp (2 mL) salt, pepper to taste, broth and honey; increase heat to high and bring to a boil.
  2. Reduce heat and simmer for about 15 minutes or until vegetables are tender. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Gradually stir in enough of the warmed milk that the soup is just thick enough to coat the back of a spoon. Reheat over low heat, stirring constantly, until steaming. Do not let boil or milk may curdle. Just before serving, stir in lime juice. Taste and adjust seasoning with salt and pepper, if desired. Serve garnished with chopped cashews.
Notes
  1. Tip: Indian curry pastes are now widely available and can usually be found in the Asian foods aisle. We particularly like the Patak’s brand of pastes, which come in mild, medium and hot. Curry paste is preferable to curry powder because the spices are preserved in oil and have a more authentic, less harsh taste. Once opened, jars of curry paste will keep in the refrigerator for up to 6 months.
  2. Tip: If you use a salt-free stock or broth, you may want to add more salt to the soup.
  3. Tip: Warming the milk before adding it to the soup helps prevent it from curdling.
  4. Make Ahead: Let cool for 30 minutes, then refrigerate, uncovered, in a shallow container until cold. Cover tightly and keep refrigerated for up to 2 days. Reheat slowly. We don’t recommend freezing this soup.
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