Chicken & Barley Soup with Greens

As the weather turns chilly, cold season is creeping up -it seems everyone is coming down with something, or has a cough or a case of the sniffles. Chicken soup is a generations-old remedy used around the world to fight colds and flus and generally make those who are under the weather feel better – and taken care of. Making a pot of soup from scratch is not difficult – a good thing if you’re the one who’s coming down with something.

When we do roast chicken for dinner (even one from the deli), we like to leave some meat on the bones for a meaty stock that’s easily turned into a hearty soup; and around the holidays, there’s almost always chopped roasted turkey in the freezer to add to soups like this one.

This is a slightly heartier version of a classic chicken noodle soup; using barley instead of noodles boosts fibre and other nutrients, but you could swap regular egg noodles too. They’ll take less time to cook – about ten minutes. The addition of greens makes it even more nutrient-dense and rich in vitamin C – a good thing when you’re trying to beat the sniffles.Continue reading→

KALE AND BRUSSELS SPROUT SLAW

Delicious Slaw

Kale and Brussels Sprout Slaw

2015-10-22 15:44:55

Serves 6

Kale and Brussels Sprout Slaw

Ingredients

Dressing
1⁄4 cup olive oil 60 ml
2 TBSP freshly squeezed lemon juice 30 ml
2 TBSP cider vinegar 30 ml
1 TBSP grainy or Dijon mustard 15 ml
1 TBSP liquid honey 15 ml
Salad
5 cups loosely packed kale 1.25 L
8 large Brussels sprouts, 8
ends trimmed
1 small apple, diced 1
1⁄3 cup crumbled feta cheese 75 ml
1⁄3 cup chopped pecans, toasted 75 ml
(see tip, below)

Instructions

Dressing: In a small bowl or jar, whisk or shake together oil, lemon juice, vinegar, mustard and honey.
Salad: Pull the kale leaves off the stalks and discard the stalks. Stack and thinly slice the leaves. Halve the Brussels sprouts lengthwise and thinly slice. In a large bowl, combine kale, Brussels sprouts, apple and feta. Drizzle with dressing and toss to combine. Serve sprinkled with pecans.
Serves 6.

Notes

Tip: Toast pecans in a small dry skillet over medium heat, shaking the pan often, until pale golden and fragrant. Let cool before adding to your salad.

By Best of Bridge Home Cooking

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SPRING BORSCHT

Spring Borscht

2015-10-26 21:52:36

Serves 6

Ingredients

INGREDIENTS
10 to 12 medium beets, cubed or shredded 10 to 12
1 medium onion, chopped 1
3 to 4 medium carrots, chopped 3 to 4
1 medium potato, peeled and chopped 1
1 small cabbage, shredded 1
2 tbsp fresh chopped dill 30 mL
1 tbsp pickling spice 15 mL
1 10-oz (284 mL) can tomato soup 1
Low-fat sour cream for garnish

Instructions

INSTRUCTIONS
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.
Serves 6.
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.
Common knowledge is a source cited for a fact you just made up.

By Best of Bridge

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CASABLANCA CHICKEN SOUP

Fragrant and Nourishing. A salad to Start, A Bowl Of Soup And Fresh Crusty Bread. Dinner Is Served!

Casablanca Chicken Soup

2015-11-02 06:32:24

Ingredients

Fragrant and nourishing. A salad to start, a bowl of soup and fresh crusty bread. Dinner is served!
2 bone-in chicken legs, skin removed 2
1 can (14 to 19 oz/398 to 540 mL) 1
chickpeas, drained and rinsed
(see tip, page 50)
1 tbsp vegetable oil 15 mL
2 onions, finely chopped 2
4 cloves garlic, minced 4
2 tsp ground cumin 10 mL
Salt and pepper
1 can (28 oz/796 mL) whole tomatoes, 1
with juice
1 2-inch (5 cm) cinnamon stick 1
1 tbsp granulated sugar 15 mL
2 cups chicken broth 500 mL
1 cup chopped drained roasted red 250 mL
bell peppers (see tip, page 77)
1⁄4 tsp cayenne pepper 1 mL
1 tbsp freshly squeezed lemon juice 15 mL
2 cups packed baby spinach 500 mL

Instructions

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.
Serves 6.

Notes

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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ARIZONA FRUIT SALAD

Great with Mexican Fare !

Arizona Fruit Salad

2015-11-02 07:26:51

Ingredients

Salad
1 avocado 1
2 tbsp lime juice 30 mL
1 papaya 1
2 oranges 2
1 grapefruit 1
1 small red onion 1
1⁄2 pomegranate (optional) 1⁄2
Dressing
2 tbsp orange juice 30 mL
2 tbsp lime juice 30 mL
2 tsp liquid honey 10 mL
1⁄4 tsp hot pepper flakes 1 mL
1⁄2 cup vegetable oil 125 mL
1 head romaine lettuce 1
Fresh Fruit Dressing
Low-cal – tastes great right out of the jar!
2⁄3 cup plain yogurt 150 mL
1⁄4 cup vegetable oil 60 mL
2 tbsp frozen orange juice concentrate 30 mL
2 tbsp liquid honey 30 mL
1⁄2 tsp grated orange zest 2 mL
Combine all ingredients and mix well. Refrigerate overnight in a sealed container.
Makes about 11⁄4 cups (300 mL).
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Instructions

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.
Dressing: Whisk together orange juice, lime juice, honey, pepper flakes and oil.
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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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

2015-11-02 10:10:11

Ingredients

Golden Cauliflower Cashew Soup
Serves 4 to 6.
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.
1 tbsp vegetable oil 15 mL
1 onion, chopped 1
1⁄2 cup roasted unsalted cashews 125 mL
2 tbsp mild or medium Indian 30 mL
curry paste (see tip, opposite)
1 large russet potato, peeled 1
and diced
4 cups cauliflower florets 1 L
(about 1 lb/500 g)
Salt and freshly ground black pepper
4 cups reduced-sodium chicken broth or 1 L
Homemade Vegetable Stock
(see recipe, page 90)
1 tbsp liquid honey 15 mL
1⁄2 to 2% or whole milk, warmed 125 to
1 cup 250 mL
1 tbsp freshly squeezed lime juice 15 mL
Chopped toasted cashews

Instructions

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.
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.
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.
Tip: If you use a salt-free stock or broth, you may want to add more salt to the soup.
Tip: Warming the milk before adding it to the soup helps prevent it from curdling.
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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Roasted Winter Vegetable and Orange Soup

2015-11-02 11:54:54

Ingredients

When the cold winds blow, warm up with this soulful soup.
1 large onion, coarsely chopped 1
2 small parsnips, peeled and coarsely 2 chopped
2 cups coarsely chopped peeled sweet 500 mL
potato (about 1 medium)
2 cups coarsely chopped peeled 500 mL
butternut squash (about 1 small)
3 tbsp vegetable oil, divided 45 mL
1 tbsp chopped gingerroot 15 mL
1 tsp ground coriander 5 mL
4 cups chicken broth 1 L
1 tsp liquid honey 5 mL
Juice of 1 orange
Salt and freshly ground black pepper
Chopped fresh cilantro or parsley
Sliced almonds, toasted

Instructions

Preheat oven to 375°F (190°C). In a large bowl, toss onion, parsnips, sweet potato and squash with 2 tbsp (25 mL) of the oil. Spread in a single layer on a large rimmed baking sheet and roast, turning once, for 45 to 50 minutes or until softened and browned. In a large saucepan, heat the remaining oil over medium heat. Sauté ginger and coriander until fragrant, about 15 seconds. Add roasted vegetables, chicken broth and honey; bring to a boil. Reduce heat and simmer for 15 minutes or until slightly thickened. Using an immersion blender, or in a food processor or blender in batches, purée soup until smooth. Return to pan, if necessary. Stir in orange juice and reheat over medium heat, stirring often and adding a little water if soup is too thick, until steaming. Season to taste with salt and pepper. Serve garnished with cilantro and almonds. Serves 6.
Make ahead: Let soup cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month. Thaw and reheat to serve.
Tip: Roasting the vegetables takes awhile, but it caramelizes their natural sugars, making them sweet and delicious.
Variation: Use carrots, turnips, pumpkin or regular potatoes in place or one or two of the vegetables in this recipe. Just be sure to include one orange vegetable for an appealing and colorful soup.

Notes

From: Bravo! Best of Bridge Cookbook

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Different Spinach Salad

The dressing really has added zip!

Different Spinach Salad

2015-10-31 22:40:31

Ingredients

1 pkg. fresh spinach
1 head butter lettuce
2 cups fresh bean sprouts
1 can water chestnuts, drained and sliced
3/4 cup bacon, cooked and crumbled

Dressing

1/2 cup salad oil
1/4 cup sugar
1/4 cup ketchup
2 Tbsp. red wine vinegar
1/2 tsp. Worcestershire Sauce
1 small onion, finely chopped
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 – 1/2 tsp. cayenne pepper

Instructions

Wash spinach and lettuce, drain and dry. Combine dressing ingredients and blend til smooth. Set in fridge for at least 1 hour. Add dressing just before serving.

Notes