Creamy Green Sauce

While it can be fun to dress up a piece of grilled meat with a nice marinade, sometimes we like just seasoning meat with salt and pepper and then throwing it on the grill. That said, sometimes it’s nice to have some sauce on the side if your meat needs a little extra flavour.

This fresh-tasting garlicky green sauce is great to have on hand for nights when you’re grilling up a quick steak, pork chop, chicken breast or piece of fish. The fresh herbs got with almost anything and it adds a bit of summer brightness to a backyard meal. It lasts in the fridge for up to a week and whips up in minutes. If you have any leftover, serve it as a dip with raw vegetables for a quick appetizer or snack. Read More→

Blueberry Shortcakes

BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!

Almond Cilantro Pesto

This time of year we crave things that are fresh and green and it doesn’t get any fresher or greener than a homemade herb-packed pesto. This pesto is made of easy-to-find ingredients and can be whipped up in a matter of minutes — whenever you need a little something extra to go with a springtime meal. Serve it with grilled chicken or fish, with hot pasta (or in a cold pasta salad), as a sandwich spread, or even as a dip. Read More→

Roast Turkey with Sage-Bread Stuffing

Turkey almost always has the place of honour when family and friends gather for holiday meals. It’s perfect when serving a crowd.

It’s economical, too, and everyone loves it. Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.

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

2015-10-28 14:29:10

Ingredients

Vegetable Couscous

Ingredients

1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
2 Tbsp. olive oil
1-2 garlic cloves, minced
1 1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 cups chicken or vegetable broth
3 – 4 roma tomatoes, chopped
1 cup frozen peas
1 cup garbanzo beans (chick peas), drained
2 carrots, peeled and chopped
1 cup couscous
14 oz. can artichoke hearts, drained and quartered
1 lemon cut in wedges
fresh parsley, chopped

Instructions

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!
Book Reference – The Best of the Best – Vol. 1 (Page: 184)

Instructions

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!

The Best of Bridge https://www.bestofbridge.com/