Get Cooking with Easy Recipes and 5 Ingredients!

Many people know how much I love cookbooks and what they offer in inspiration and ideas to get people cooking and feeding family and friends. This cookbook Best of Bridge 5 Ingredient Cooking came out in 2020 and was on the best seller list, which made my co-author Sylvia Kong and I very happy. It was for  good reasons it became a favourite- simple, tasty recipes with few ingredients. Check out some of these tasty ones I prepared on CH Morning Live today! And if you love these and want the cookbook you can order it here. 

Everything Bagel Spice Chicken Dinner

This cozy meal of chicken baked in the oven along with veggies and sides is perfect for a busy weeknight or a relaxing weekend. To make cleanup easier, line the baking sheet with parchment paper.

 

2 lb (1 kg) bone-in skin-on chicken thighs         

4 cups (1 L) broccoli florets, cut into bite-size pieces

1 lb (454 g) mini potatoes, sliced in half

1 can (19 oz/540 mL) chickpeas, rinsed and drained

2 tbsp (30 mL) canola oil          

1/2 tsp (2 mL) each salt and black pepper

2 tbsp (30 mL) everything bagel spice mix         

 

Preheat oven to 450°F (230°C). On a large parchment-lined rimmed baking sheet, place chicken, broccoli, potatoes and chickpeas. Drizzle with oil and toss to coat. Sprinkle with salt and pepper.

Spread in a single layer and arrange chicken pieces skin side up. Bake for 30 to 40 minutes, or until chicken is cooked through and vegetables are tender. Remove from oven, toss to coat in cooking juices, then evenly sprinkle the spice mix on top.

Serves 6.

Tip: Large potatoes cut into small, bite-size pieces can be substituted for mini potatoes.

Tip: If you do not have a large baking sheet, use two smaller baking sheets, rotating them halfway through baking time.

 

 

 

 

  

 

Turkey Gnocchi Bake

Tender potato dumplings are tossed with a turkey pasta sauce for an easy family dinner!

 

1 tbsp (15 mL) canola oil         
1 lb (454 g) ground turkey        

1/2 tsp (2 mL) each salt and black pepper, divided         

1/4 cup (60 mL) chopped fresh basil, divided     

1 jar (700 mL) tomato basil pasta sauce 

1 bag (2 lb/1 kg) frozen gnocchi

1 cup (250 mL) shredded Italian blend cheese, divided   

 

In a large skillet, heat oil over medium-high heat. Cook turkey, with half each of the salt and pepper, stirring until no longer pink. Remove from heat and stir in half of the basil, pasta sauce and remaining salt and pepper; set aside. Preheat oven to 400°F (200°C).

In a large pot of boiling salted water, cook gnocchi for 8 minutes or until they float to the top and are tender throughout. Drain well and toss with sauce and half of the cheese. Spoon into casserole dish and sprinkle with remaining cheese and basil. Bake for 10 minutes or until cheese is melted.

Serves 4 to 6.

Hoisin Beef & Cabbage

We all love a stir-fry but often skip on the idea to cook it because of the time required to chop all the vegetables. Prepared coleslaw mix can be a time-saver to help you get a quick delicious meal on the table. Slice the beef against the grain for maximum tenderness.

 

2 tbsp (30 mL) canola oil, divided         

1 lb (454 g) boneless beef steak (such as sirloin tip or top sirloin) cut into thin strips        

5 cups (1.25 L) coleslaw mix

3 tbsp (45 mL) hoisin sauce      

1 tbsp (15 mL) chili garlic sauce

2 tsp (10 mL) sesame oil           

 

In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high heat. Add half of the beef in a single layer and fry for 2 minutes without stirring, then stir beef and cook for 1 minute. Transfer beef to a bowl and repeat with the remaining beef.

In same skillet, without cleaning it, heat remaining 1 tbsp (15 mL) oil over medium-high heat. Add coleslaw, hoisin, chili garlic sauce and sesame oil; stir. Cover and cook for 3 minutes. Uncover and add beef and any accumulated juices to the skillet. Cook and stir for 1 minute, or until heated through.

Serves 4.

Tip: Serve with hot cooked rice or noodles.

 

 

 

 Peanut Butter Cup Cookies

Chocolate and peanut butter are a great flavor partners in these flourless cookies. We dare you to just stop at one.

 

1 cup (250 mL) crunchy peanut butter   

3/4 cup (175 mL) packed light brown sugar       

1 large egg, lightly beaten         

1 tsp (5 mL) vanilla      

3/4 cup (175 mL) chopped peanut butter cups                

 

Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. In a medium bowl, stir together peanut butter, sugar, egg and vanilla until well combined. Stir in peanut butter cups. Using a mini scoop or a tablespoon (15 mL), drop dough onto prepared baking sheets, spacing cookies about 2 inches (5 cm) apart.

Bake, one sheet at a time, for 12 minutes, until cookies are lightly browned; cookies will still be soft and will firm up as they cool. Let cool on pans for 5 minutes, then transfer cookies to wire racks to cool completely.

Makes about 30 cookies.

 

Tip: Store in an airtight container for up to 3 days.

Tip: Choose a peanut butter that has a firmer consistency, so the cookies will hold their shape better.