Casablanca Chicken Soup

Fragrant and nourishing. A salad to start, a bowl Of soup and fresh crusty bread.Dinner is served! And we think Bogie would approve

Casablanca Chicken Soup
  1. Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
  2. 2 bone-in chicken legs, skin removed 2
  3. 1 can (14 to 19 oz/398 to 540 mL) 1
  4. chickpeas, drained and rinsed
  5. 1 tbsp vegetable oil 15 mL
  6. 2 onions, finely chopped 2
  7. 4 cloves garlic, minced 4
  8. 2 tsp ground cumin 10 mL
  9. Salt and pepper
  10. 1 can (28 oz/796 mL) whole tomatoes, 1
  11. with juice
  12. 1 2-inch (5 cm) cinnamon stick 1
  13. 1 tbsp granulated sugar 15 mL
  14. 2 cups chicken broth 500 mL
  15. 1 cup chopped drained roasted red 250 mL
  16. bell peppers (see tip, page 77)
  17. 1⁄4 tsp cayenne pepper 1 mL
  18. 1 tbsp freshly squeezed lemon juice 15 mL
  19. 2 cups packed baby spinach 500 mL
  1. Place chicken and chickpeas in a 4- to 6-quart slow cooker. In a large saucepan, heat oil over medium heat. Add onions, garlic, cumin, 1 tsp (5 mL) salt and 1⁄4 tsp (1 mL) pepper; cook, stirring, for 3 minutes. Stir in tomatoes, cinnamon stick, sugar and broth, breaking tomatoes up with a spoon. Pour over chicken mixture. Cover and cook on Low for 5 to 6 hours or on High for about 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Transfer chicken to a cutting board and use two forks to shred meat, discarding bones. Return shredded chicken to slow cooker and stir in roasted peppers, cayenne and lemon juice. Cover and cook on High for 20 minutes, until steaming. Add spinach and stir until wilted. Adjust seasoning with salt and pepper, if desired.
  2. Serves 6.
  1. Tip: Chicken legs are a thrifty and tasty choice for the slow cooker. It’s worth buying them when they’re on sale and popping them in the freezer. Since legs don’t look particularly appealing on a plate, we mostly use them in soups and shred the cooked chicken off the bone before serving.
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Asparagus Chicken Puffs


Asparagus Chicken Puffs
Store bought puff pastry makes these sumptuous appetizers so easy to make - leaving you with more time to mingle with family and friends.
  1. 1 large boneless chicken breast, 1
  2. cooked and cubed
  3. 2 tbsp mayonnaise 30 mL
  4. 1⁄2 to curry powder 2 to
  5. 1 tsp 5 mL
  6. Salt and black pepper to taste
  7. 1 package (14 oz/400 g) puff pastry 1
  8. 1 can (12 oz/341 mL) asparagus, 1
  9. well-drained (or 12 fresh small
  10. asparagus, blanched)
  11. 1 egg, beaten 1
  12. Sesame seeds
  1. In a food processor, purée chicken, mayonnaise, curry, salt and pepper until smooth. Roll pastry into a 14- by 10-inch (35 by 25 cm) rectangle. Cut lengthwise into 3 even strips. Spread chicken mixture along one side of each strip of pastry. Place asparagus spears lengthwise beside chicken mixture. Brush edges of pastry with egg. Roll pastry over to close completely. Brush top with egg, cut rolls diagonally into 1-inch (2.5 cm) pieces and sprinkle with sesame seeds. Place on greased cookie sheet and bake at 450°F (230°C) for 10 minutes. Lower temperature to 350°F (180°C); bake for another 10 minutes or until golden brown.
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Cranberry Scones

Cranberry Scones
  1. 3⁄4 cup buttermilk or plain yogurt 175 mL
  2. 1 large egg 1
  3. 23⁄4 cups all-purpose flour 675 mL
  4. 4 tsp baking powder 20 mL
  5. 1⁄2 tsp baking soda 2 mL
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄2 cup margarine 125 mL
  8. 1 cup coarsely chopped cranberries 250 mL
  9. (fresh or frozen)
  10. 1⁄2 cup granulated sugar 125 mL
  11. Grated zest of 1 orange
  12. 1 tbsp butter, melted 15 mL
  13. 1⁄4 cup confectioners’ (icing) sugar 60 mL
  14. .
  1. Preheat oven to 375°F (190°C). Beat buttermilk and egg in small bowl and set aside. In large bowl, Combine flour, baking powder, baking soda and salt. Cut in margarine until mixture resembles small peas. Mix in cranberries, sugar and orange zest. Add buttermilk mixture and stir until soft dough forms. Using your hands, form dough into a large ball and place on floured surface. Pat out to 1-inch (2.5 cm) thickness. Cut in 4-inch (20 cm) rounds. Place on ungreased cookie sheet and bake scones for 15 to 20 minutes. While still warm, brush with butter and sprinkle with confectioners’ sugar.
  2. Makes 8 large scones.
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Gourmet: A French word meaning 400% markup.

Easy Chicken Curry

This goes together fast! Serve with steamed basmati rice and warm naan.

Easy Chicken Curry
  1. This goes together fast! Serve with steamed basmati rice and warm naan.
  2. 1 tbsp vegetable oil 15 mL
  3. 2 onions, thinly sliced 2
  4. 4 cloves garlic, minced 4
  5. 1 tbsp finely chopped gingerroot 15 mL
  6. 1⁄4 cup mild or medium Indian curry 60 mL
  7. paste
  8. 8 boneless skinless chicken thighs 8
  9. 1 can (14 oz/398 mL) whole tomatoes, 1
  10. with juice
  11. 2 tbsp mango chutney or apricot jam 30 mL
  12. 1 red bell pepper, chopped 1
  13. 11⁄2 cups frozen whole green beans, 375 mL
  14. thawed
  15. 2 tbsp chopped fresh cilantro 30 mL
  16. Salt (optional)
  1. Use a 4- to 6-quart slow cooker. In a large skillet, heat oil over medium heat. Add onions, garlic, ginger and curry paste; cook, stirring occasionally, for 5 minutes. Stir in chicken. Stir in tomatoes and chutney, breaking tomatoes up with a spoon. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Stir in red pepper, beans and cilantro. Cover and cook on High for about 30 minutes, until red pepper and beans are tender. Adjust seasoning with salt, if desired.
  2. Serves 4 to 6.
  1. Tip: We always reach for Indian curry pastes, rather than curry powder, when we want to make a curry. The spices in the pastes — which come in mild, medium and hot — are preserved in oil, so they are more authentic and less harsh-tasting than powders. We particularly like the Patak’s brand, which is widely available.
  2. Tip: Dark chicken meat, such as thighs and drumsticks, works best in the slow cooker, as it stays moist and has lots of flavor. If you prefer to make this curry (or any other chicken recipe in this book) with 4 boneless skinless chicken breasts, cook it no longer than 5 hours on Low; otherwise, the meat will become dry.
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Arizona Fruit Salad

Great with Mexican Fare !

Arizona Fruit Salad
  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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  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.
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Midnight French Toast

What a way to end the day – and start the next! Serve with fruit or maple syrup

Midnight French Toast
  1. 12 eggs 12
  2. 1⁄2 cup cream 125 mL
  3. 1⁄2 tsp vanilla extract 2 mL
  4. Grated zest of 1 orange
  5. 2 tbsp orange liqueur or orange juice 30 mL
  6. 1 loaf French bread, sliced 1 inch 1
  7. (2.5 cm) thick
  1. Mix eggs, cream, vanilla, orange zest and liqueur in 13- by 9-inch (33 by 23 cm) pan. Place sliced bread in pan, making sure slices are well coated. Cover with lid or plastic wrap. Place in fridge overnight.
  2. Next morning, place bread slices on a well-greased cookie sheet. Bake at 375°F (190°C) for 20 to 25 minutes.
  3. Serves 6.
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