• Staci

Your weekday suppers, solved *GIVEAWAY*


Let's face it: Life gets busy sometimes -- really busy -- especially when the holiday season rolls around. This time of year, it seems like there is always something to do, somewhere to go, and someone to feed. That's when you need to have a selection of easy, accessible recipes that you can get on the table quickly. That's where Best of Bridge Weekday Suppers comes in.

This collection of 175 recipes carries on the longstanding Best of Bridge tradition of creating simple recipes with gourmet results, saving you from dinnertime dilemmas during the holiday season and all year long.

I have several Best of Bridge cookbooks in my (rather large!) cookbook collection and they are always some of my top-shelf, go-to books for reliable, easy, and delicious recipes I know will work out every time. My family has found many favourites in these books, and Weekday Suppers is no exception!

Check out this sample of the kinds of recipes you can expect to find in this book:

Mark’s Favorite Quick Cinnamon Rolls


If yeasted cinnamon rolls and baking powder biscuits had a child, this would be the result, and Sylvia’s neighbor Mark says they are some of the best cinnamon rolls he’s ever had. These sweet treats taste best warm.

Filling

1⁄4 cup granulated sugar 60 mL

1⁄4 cup packed brown sugar 60 mL

2 tsp ground cinnamon 10 mL

1⁄4 tsp ground nutmeg 1 mL

Pinch salt Pinch

1⁄4 cup melted butter 60 mL

Rolls

3 cups all-purpose flour 750 mL

2 tbsp granulated sugar 30 mL

1 tbsp baking powder 15 mL

1⁄4 tsp salt 1 mL

3⁄4 cup cold butter, cubed 175 mL

1 large egg 1

3⁄4 cup milk 175 mL

Icing

8 oz brick-style cream cheese, 250 g softened

2 tbsp butter, softened 30 mL

1⁄2 tsp vanilla 2 mL

1 cup powdered (icing)

sugar (approx.) 250 mL

Filling: In a medium bowl, combine all ingredients; set aside

.

Rolls: Preheat oven to 425°F (220°C) and lightly oil a 9-inch (23 cm) square baking pan or deep-dish pie plate. In a large bowl, combine flour, sugar, baking powder and salt. Using a pastry cutter or two knives, cut in butter until it resembles coarse crumbs. In a small bowl, whisk together egg and milk; pour over flour mixture and stir gently until just combined. Turn dough out onto a lightly floured surface, press and fold a few times, then roll out into a 14- by 12-inch (35 by 30 cm) rectangle. Spread filling over dough, then roll tightly into a log. Pinch the edge of the roll to seal. Cut crosswise into 9 equal pieces and place in prepared pan. Bake for 20 to 25 minutes or until golden brown.

Icing: Meanwhile, in a large bowl, cream together cream cheese, butter and vanilla. Gradually beat in sugar until smooth and spreadable, adding more sugar if icing is too thin. Spread over warm buns.

Curried Turkey Pot Pies


Pot pies are always a welcome comfort food meal, and store-bought puff pastry is a convenient and delicious way to get supper on the table fuss-free.

Canola oil

1 cup diced onion 250 mL

1 cup diced celery 250 mL

1 cup diced sweet potato 250 mL

1⁄2 package (1 lb/454 g)

frozen puff pastry, thawed

1⁄4 cup all-purpose flour 60 mL

21⁄2 tsp curry powder 12 mL

1 tsp garlic powder 5 mL

11⁄2 cups ready-to-use chicken broth 375 mL

2 cups chopped cooked turkey 500 mL

1 cup frozen green peas, thawed 250 mL

1⁄2 cup chopped fresh cilantro 125 mL

1 cup half-and-half (10%) cream 250 mL

1⁄2 tsp salt 2 mL

1⁄2 tsp black pepper 2 mL

1 egg, beaten 1

Preheat oven to 425°F (220°C) and lightly oil six 1-cup (250 mL) ramekins. In a large pot, heat 3 tbsp (45 mL) oil over medium-high heat. Add onion, celery and sweet potato; cover and cook, stirring occasionally, for 10 minutes or until tender.

Meanwhile, on a lightly floured work surface, roll out pastry into a 12- by 8-inch (30 by 20 cm) rectangle. Cut into six 4-inch (10 cm) squares; cover and refrigerate until ready to use.

Sprinkle flour, curry powder and garlic powder over vegetables, stir and cook for 1 minute. Gradually stir in broth and bring to a boil. Stir in turkey, peas, cilantro and cream. Season with salt and pepper. Divide mixture among prepared ramekins. Place ramekins on a rimmed baking sheet, top each with puff pastry and gently cut 4 vents in each crust. Brush crusts with beaten egg.

Bake for 20 to 25 minutes or until crusts are golden brown. Let cool for 5 minutes before serving.

Serves 6.

Tip: You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.

Steak Nachos


There are plenty of veggies and toppings in this recipe to boost nachos into a justifiable meal.

1 sweet potato, shredded or cut 1 into thin matchsticks

2 tbsp canola oil 30 mL

1⁄2 tsp salt 2 mL

1⁄2 tsp garlic powder 2 mL

1⁄2 tsp smoked paprika 2 mL

1 2 oz boneless fast-fry beef steaks 375 g

3 green onions, sliced 3

1 cup cooked or drained rinsed canned 250 mL black beans

1 cup corn kernels (thawed if frozen) 250 mL

1⁄4 cup barbecue sauce 60 mL

1 bag (10 oz/270 g) tortilla chips 1

2 cups shredded mozzarella cheese 500 mL

1 cup shredded Cheddar cheese 250 mL

2 plum (Roma) tomatoes, chopped 2

1⁄2 cup sliced pitted drained black olives 125 mL

1⁄2 cup chopped fresh cilantro 125 mL

3 cups shredded lettuce 750 mL

Salsa, sour cream, guacamole, sliced pickled jalapeños

Preheat oven to 400°F (200°C). Place sweet potato on a foil-lined large baking sheet and drizzle with oil, tossing to coat evenly. Spread in a single layer and sprinkle with salt, garlic powder and paprika. Bake for 20 minutes, stirring once, until tender-crisp.

Meanwhile, heat a lightly oiled nonstick pan over medium-high heat. In batches, cook steaks for 2 minutes per side. Transfer to a cutting board, let cool slightly, then cut into bite-size pieces. Place beef in a medium bowl and add green onions, beans, corn and barbecue sauce, tossing to coat; set aside.

Spread half the tortilla chips in a single layer on top of sweet potatoes. Top with half the beef mixture, then half each of the mozzarella and Cheddar.

Repeat layers of chips, beef and cheeses. Bake for 10 to 12 minutes or until heated through and cheese is melted. Serve immediately, topped with tomatoes, olives, cilantro and shredded lettuce. Serve salsa, sour cream, guacamole and jalapeños on the side, as desired.

Serves 4 to 6.

Now, do you want to WIN a copy of this book? Head over to my Facebook page www.3plusabunny.com to find out how!

Recipe credit: Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.

Image credit: Matt Johnannsson, Reflector Inc.


0 views
  • Facebook Black Round
  • Twitter Black Round