Archive for Summer Soups and Sandwiches

Red Pepper Soup

I like using the last of the local red bell peppers to make this soup.  One of the  last whiffs of summer! During the rest of the year, hot house red bell peppers work well too. You could serve the soup as a main course or as a first course. I really like using Thai rice, it lends a nice flavour to the soup.

Makes 6 – 8 Servings

DSC_4823 nx23 Tbsp. canola oil
5 large red bell peppers, cut into 1/2″ pieces
2 medium cooking onions, cut into 1/2″ pieces
1 celery stalk, sliced into 1/2″ pieces
1 carrot, cut into 1/2″ dice
8 cups chicken or vegetable stock**
1 ½ tsp. fresh thyme or ½ tsp. dried
2 tsp. garlic, minced
½ cup Thai rice, either brown or white  (or regular converted rice)
1 – 2 tsp. salt or more to taste
1/8 tsp. cayenne pepper or to taste

Garnish:

1/3 cup sour cream, more if desired
Chopped cilantro or cilantro sprigs

Heat the oil in a large pot over medium heat. Add the chopped peppers, onion, celery & carrots; sauté until softened, about 8 – 10 minutes; adding the garlic for the last 2 minutes; add the stock & 1 tsp. salt & the thyme; bring to a boil; add the rice; set the lid on the pot, leaving it ajar & simmer for 20 minutes, stirring occasionally to prevent sticking, or until rice is tender. **Let cool for at least half an hour & then blend in a blender until smooth. Return the soup to the pot & heat until hot; add salt to taste. Ladle into soup bowls & garnish with some of the sour cream & a sprinkling of cilantro.

To See about blending hot liquids, click Phyllis’ Kitchen/Cooking Tips.

If you would like to make your own stock, click How To Make Stock.

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Fancy Tea Sandwiches, Ham, Corned Beef, Roast Beef

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DSC_3417 nx2Ham Salad Sandwich Filling

So simple but an all-time favourite!

Makes Enough Filling For 3 or 4 Sandwiches

6 to 8 slices of square sandwich bread, sliced regular
1 cup minced ham (in the food processor)
2 Tbsp. sweet pickle relish
2 tsp. Dijon mustard
1 tsp. prepared horseradish
Mayonnaise to moisten

Make the Filling:

Chop the ham in the processor until it is almost minced, measure out 1 cup, return to the processor; add the pickle relish, mustard & horseradish; add 2 tablespoons of mayonnaise at first, then pulse to combine; adding more mayonnaise as necessary. Remove to a bowl, cover & chill until ready to assemble the sandwiches.

Make the Sandwiches:

Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts & cut each sandwich into rectangles.

Corned Beef Sandwich Filling

This is another of those simple, but delicious fillings that once tried you can’t keep your hands off!

Makes Enough Filling For 4 or 5 Sandwiches

8 – 10 slices of square sandwich bread, sliced regular
½ lb. corned beef or Montreal smoked beef
3 Tbsp. each of mayonnaise & sour cream (lite or regular)
4 Tbsp. minced dill pickle
3 tsp. prepared horseradish, or to taste

Make the Filling:

Cube the corned beef & place into the bowl of a food processor; pulse until chopped; add the remaining ingredients; pulse until combined & meat is minced.

Make the Sandwiches:

Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts & cut each sandwich into rectangles.

Roast Beef Sandwich Filling

A little roast beef can’t go amiss on a sandwich tray either. If you don’t feel like roasting the beef or don’t have some leftover roast beef in the fridge, then I can absolutely recommend the homemade roast beef from Oyama Sausage. It’s the real thing, not that fake, mystery stuff that some stores call “roast beef.” In my opinion, it doesn’t taste like the roast beef I know.

Makes Enough Filling For 4 or 5 Sandwiches

8 or 10 slices square bread, cut regular
½ lb. thinly sliced medium-rare roast beef
Horseradish mayonnaise or a mayonnaise mixed with a bit of prepared horseradish
Salt & freshly ground black pepper to taste
Arugula (opt.)
Unsalted butter, softened so that it is very easy to spread

Make the Sandwiches:

Butter the bread; spread a bit of the mayonnaise on half the slices; divide the beef between the four slices; top with arugula if using, then with the remaining bread. Place on a wax paper lined rimmed baking sheet & chill for at least 1 hour before trimming & cutting the sandwiches into triangles.

Click here for Cheese & Egg, Seafood & Fish and Chicken fillings.

 

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Fancy Tea Sandwiches, Seafood And Fish

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DSC_3417 nx2Open Faced Smoked Salmon Rounds

These ones look beautiful and add a nice “pop” to a sandwich tray.

Approximately 18 – 24 open faced sandwiches

1 loaf of square bread, sliced horizontally
8 oz. of cold smoked sockeye salmon (Nanuk brand is very good)
1 4 oz. package cream cheese, room temperature
1 – 2 tsp. fresh dill, chopped fine
1 tsp. freshly squeezed lemon juice
Unsalted butter, softened, so that it spreads very easily

**Fresh dill sprigs for garnish & small paper-thin slices red onion

Combine the cream cheese, dill, green onions & lemon juice; set aside.

Make the Sandwiches:

Butter the bread, using a 2” round biscuit cutter, cut out rounds from the slices of bread & place on a wax paper lined tray. Spread a teaspoon or so of the cream cheese mixture on each round; remove a piece of the smoked salmon from the package & form the slice into a rosette shape; place on top of the cream cheese, continue with making the sandwiches in the same manner. At this point you can chill the sandwiches until ready to assemble your tray; at that time garnish the sandwiches with a slice or two of the onion & finish with a spring of fresh dill.

Salmon Sandwich Filling

Mostly, I made up these using two rounds per sandwich. I cut a little round out of the top one, place it over the filling and garnish with a sprig of watercress or dill. They are so pretty & everyone seems to really like them! However, they can made into regular sandwiches, then cut into four triangles. The rounds take a bit more time but I think it’s worth it. TIP: The rounds can be buttered, cut out and placed in a container with wax paper dividing the layers & frozen. It only takes a few minutes for the bread to thaw and you are good to go!

Makes Approximately 4 Regular Sandwiches or 18 – 24 Double Decker Rounds

8 slices of square bread, sliced regular, or for the double decker rounds,
1 double loaf or 2 single loaves of square bread, sliced horizontally
1 tin sockeye salmon
Mayonnaise (lite or regular)
1 Tbsp. minced green onion
2Tbsp. minced finely chopped celery
½ tsp. freshly squeezed lemon juice
1 – 2 tsp. fresh dill, finely chopped
Freshly ground black pepper to taste
Unsalted butter, softened so that it spreads very easily

Make the Filling:

Remove the skin & any dark flesh; with a fork, mash up the salmon with the bones; mix in the green onion, celery, lemon juice, pepper & dill; add enough mayonnaise to bring the ingredients together but not enough to make the mixture sloppy, otherwise it will ooze out of the sandwich when being eaten. Cover & chill until ready to assemble the sandwiches.

To Make Triangles:

Butter the bread slices, then divide the salmon mixture between them; cover with the second slice of bread, place on a wax paper lined rimmed baking sheet; cover with more wax paper, then with a damp tea towel; chill for at least one hour before trimming the crusts & slicing into triangles.

To Make Double Decker Rounds:

Butter the horizontally sliced bread slices, then cut into 2” rounds with a biscuit cutter & place the rounds on a wax paper lined rimmed baking sheet. With a small, approximately ½” round cutter (I use the other end of a piping tip), cut little rounds out of half the 2” rounds. Spread a generous tablespoon of salmon filling on the rounds without the holes in the middle; top with the rounds with the cut-outs; cover with wax paper, then with a damp tea towel & chill for at least one hour. When ready to assemble your sandwich tray, place a sprig of dill or watercress in the middle of the hole…so cute!

Tuna Sandwich Filling

I always try and include a few things for vegetarians or people who eat fish but not meat and a good tuna sandwich is a delicious addition to the sandwich tray. A slightly different take on a tuna sandwich but very tasty!

Makes Enough Filling For 3 or 4 Sandwiches

8 slices square bread, cut regular
1 tin tuna, either packed in oil or water, drained (Italian tuna might be nice)
Mayonnaise to moisten
2 Tbsp. chopped olives
1 tsp. rinsed capers, chopped fine
2 – 3 Tbsp. finely chopped red bell peppers
½ tsp. finely grated lemon zest (a microplane works great)
Unsalted butter

Make the Filling:

Place the tuna in a glass pie plate or a bowl with a flat bottom; mash with a fork. Mix in the olives, capers, red peppers, lemon zest; moisten the mixture with the mayonnaise until creamy but not sloppy. Cover & chill until ready to assemble the sandwiches

Make the Sandwiches:

Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble your sandwich trays; trim the crusts & cut each sandwich into rectangles.

Click here for Cheese & Egg, Ham, Corned Beef & Roast Beef & Chicken fillings.

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Fancy Tea Sandwiches, Three Chicken Salads

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Those of you who are not vegetarian, raise your hands if you do not like chicken salad sandwiches! In my life as a personal chef and caterer, I can’t tell you how many different kinds of chicken salad sandwiches I have made! I love them all but have narrowed it down to only three. It was like being a judge on American Idol! The easiest way to cook the chicken is to season bone-in chicken breasts, place on a rack & bake in a 400 F oven for approximately 30 minutes, or until the juices run clear. Cool the chicken, chill overnight and remove the skin before chopping up. Three medium sized chicken breast halves will give you about 2 cups of chopped chicken.

DSC_3417 nx2Chicken Salad Filling With Olives:

Makes Approximately 4 Sandwiches

8 slices of square sandwich bread, s1iced regular
1 ½ cups finely chopped cooked chicken breast
1/3 cup finely chopped celery
¼ cup chopped chives or 2 Tbsp. minced green onions
¼ cup chopped pimento stuffed Manzanilla olives
2 Tbsp. finely chopped fresh parsley
Salt & freshly ground black pepper to taste
Approximately 1/3 cup Mayonnaise (lite or regular)
Unsalted butter, softened so that it’s easy to spread

Make the Filling:

Place the chicken in a large bowl; add the chives or green onions, olives, parsley, salt & pepper; adding enough mayonnaise to make a creamy but not sloppy mixture. Cover & chill until ready to assemble the sandwiches.

Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts & cut each sandwich into rectangles.

Lemon-Tarragon Chicken Salad Filling:

I think this filling is lovely in the spring when the tarragon comes up in the garden. A bit of arugula might also be a nice touch.

Makes Approximately 6 Sandwiches

12 slices square bread, sliced regular
2 ½ cups finely cooked, finely chopped chicken breast
½ cup finely chopped celery
Approximately ½ cup mayonnaise (lite or regular)
¼ cup finely chopped chives
2 Tbsp. chopped fresh tarragon
1 ½ tsp. freshly squeezed lemon juice, to taste
1 tsp. finely grated lemon peel (a microplane does a great job)
Salt & freshly ground black pepper to taste
Unsalted butter, softened until it’s very easy to spread

Make the Filling:

Place the chicken in a large bowl; add the celery, chives, tarragon, lemon juice & rind; mix in the mayonnaise until you have a creamy mixture, adding more if necessary; season to taste with salt & freshly ground black pepper. Cover & chill until ready to assemble the sandwiches.

Make the Sandwiches:

Butter the bread, divide the mixture between four slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts & cut each sandwich into rectangles.

Curried Chicken Salad Filling:

Curry adds a nice touch to this filling and adds a bit of a different dimension to a sandwich tray.

Makes Enough Filling For 6 Sandwiches

12 slices square bread, sliced regular
2 ½ cups finely chopped cooked chicken breast
3 – 4 Tbsp. mayonnaise (lite or regular)
3 – 4 Tbsp. yogurt
2 – 4 Tbsp. mango chutney, to taste
1 tsp. curry powder
½ an apple, cored & chopped into small dice
2 Tbsp. raisins or currants
Salt to taste
Unsalted butter, softened until it is very easy to spread

Make the Filling:

Combine the mayonnaise, yogurt & chutney in a small bowl.

Place the chicken in a large bowl, add the curry powder, apple & raisins, mix in the mayonnaise mixture until you have a creamy but not sloppy mixture; adding more mayonnaise, yogurt & chutney if necessary.
Cover & chill the filling until ready to assemble the sandwiches.

Make the Sandwiches:

Butter the bread, divide the mixture between six slices of bread; cover with remaining bread slices & place on a wax paper lined rimmed baking sheet, cover with wax paper & a damp tea towel & chill for at least 1 hour. Remove from the fridge when ready to assemble you sandwich trays; trim the crusts & cut each sandwich into rectangles.

Click here for Cheese & Egg, Ham, Corned Beef, Roast Beef & Seafood & Fish fillings.

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Fancy Tea Sandwiches, Cheese & Egg Fillings

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To get you in the mood, here is a selection of my personal favourite fillings. There are two sources in Vancouver where I have purchased the square loaves of bread; Moore’s Bakery in Kerrisdale and Cobb’s Bread. You will need to pre-order a few days ahead. They may ask if you want double of single loaves & it will depend on how many you are planning to make. A single loaf will make approximately 6 or 7 sandwiches.

Note: I do not put lettuce in the sandwiches as they do not keep as well and I find that they have a tendency to not stay together when cut up. A bit of arugula would be nice in some of the fillings.

DSC_3417 nx2Cheese Pinwheels (Everyone seems to love these!)

Makes 6 (Approximately) Rolls

You will need 1single size loaf of square sandwich bread, sliced horizontally
1 container of McLaren’s Imperial cheese
4 oz. cream cheese
A pinch each of onion powder & garlic powder
1/8 tsp. Worcestershire sauce
1 roasted red pepper, cut into long, thin strips, blotted with paper towels until quite dry
A handful of chives or a few thin strips of green onions
1 small jar of pimento stuffed Manzanilla olives, blotted with paper towels until dry
1 bunch finely chopped parsley (the processor works very well)

Make the Filling:

Using a food processor or an electric mixer, combine the cheeses, onion & garlic powders & Worcestershire sauce. Process until smooth; remove to a bowl & set aside.

Trim the crusts from the bread. Using a rolling pin, roll over each slice of bread flattening it. Butter the bread. Spread with approximately 2 Tbsp. or so of the cheese mixture. With the short end of a slice of the cheese covered bread closest to you, lay about 5 olives at the edge. Place 3 pepper strips equally on the bread, then a piece of chive or green onion on either side of the pepper strip.

Roll the sandwich up tightly, place on a piece of plastic wrap, roll up & twist the ends. Continue with the remaining bread slices. Once all sandwiches are made place in the fridge until cold. I find these work out very well if made the day before.

When ready to begin assembling your sandwich tray remove the sandwiches from the fridge, unwrap & spread a light coating of very soft butter all over the outside of the roll, then roll the sandwich in the finely chopped parsley. Trim the ragged ends of each end of the roll then cut the roll into 4 slices.

Cucumber Cream Cheese Sandwiches

I make these as triangles most of the time but they also look beautiful made open face on a round of bread and garnished with a sprig of watercress! So pretty! I found that plain cream cheese is kind of unexciting so I “corrected” the cream cheese. If local tomatoes are in season, I will thinly slice some, place them on paper towels so the juices can be absorbed and include them with the cucumbers. If you do this, you will not be able to make the sandwiches ahead as they will be soggy.

Make the Cream cheese Filling:

Makes Approximately 4 Sandwiches

8 slices of square sandwich bread
1 English cucumber
½ a 250 g. package cream cheese, softened
1 Tbsp. finely chopped chives or green onions
1 Tbsp. chopped fresh dill
2 Tbsp. mayonnaise
1/8 tsp. freshly squeezed lemon juice
Few drops of Tabasco
Salt & freshly ground black pepper to taste
Unsalted butter, softened so that it spreads very easily

English cucumber, thinly sliced lengthwise & placed on paper towels to absorb moisture.
Washed & dried watercress
Combine the cream cheese, chives, dill, mayonnaise, lemon juice, Tabasco & salt & pepper, using an electric mixer, until smooth (a processor tends to make the mixture on the runny side).

Butter the bread, spread with some of the cream cheese mixture on both sides, top 4 slices with cucumber & watercress; top each with the 2nd slice of bread. Place in the fridge for an hour to firm up the cream cheese so it will be easier to trim the crusts & cut the sandwich.

To Make Open Face Rounds:

Makes 18 – 24 Open Faced Sandwiches

You will need 1 or 2 loaves of square bread, sliced horizontally. Butter the bread slices, use a 2” biscuit cutter, cut out the rounds. Spread each with some of the cream cheese mixture, then top with thinly sliced rounds of English cucumber & top with a sprig of watercress.

**To make them even prettier, you could put a nice plump, cooked shrimp on top, then garnish with the watercress sprig & a small piece of chive tucked in.Curried Egg Sandwich Filling

Absolutely one of my all-time favourite egg sandwich fillings! The addition of curry powder adds a little something extra. Fancy sandwiches, I think, really need fillings that are “pumped” up a bit, to make them special.

Makes 6 Regular Sandwiches

12 slices of square bread, regular cut
6 large hardboiled eggs
2 tsp. minced green onions
2 tsp. curry powder
1 tsp. Dijon mustard
Mayonnaise (lite or regular)
Salt to taste
Unsalted butter, softened so that it’s very easy to spread

Make the Filling:

Place the eggs in a pot of cold water to cover & cover with a lid; bring the eggs to a boil & just as soon as it does; remove from the heat; allow to stand 10 – 12 minutes; drain & immediately fill the pot with cold water; drain the cold water & refill the pot again with very cold water; let the eggs stand until cold, then peel the eggs.

Using the large holes of a box grater, grate the eggs into a large bowl; add the onions, curry powder, Dijon mustard. Add enough mayonnaise to the mixture to bring it together but not too soft; otherwise the egg filling will ooze out of the sandwich when eaten. Cover & chill the filling until ready to make the sandwiches.

Make the Sandwiches:

Butter the bread; divide the egg filling among 6 of the bread slices; cover with the remaining slices & place on a wax paper lined rimmed baking sheet; cover with wax paper, then with a damp tea towel. Chill for at least one hour; remove from the fridge, trim the crusts & cut sandwiches into triangles.

Click here for  Ham, Corned Beef & Roast Beef, Seafood & Fish and Chicken fillings.

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Pureed Vegetable Soup

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This is a lovely soup that I like to make with veggies from the Farmer’s Market and herbs from the garden. It’s nice to serve as a first course or as a main course served with wholegrain bread and perhaps some cheese. Once the veggies are prepped, it’s a cinch to throw together! I have been known to chop up the carrots, leeks & celery the day before, then all I have to do is cut up the potatoes & mince the garlic!

DSC_5395 nx2Makes 12 First Course Servings or 6 – 8 Main Course Servings

2 Tbsp. unsalted butter
2 Tbsp. EVOO
3 large carrots, or the equivalent amount of smaller carrots, peeled & sliced
3 large leeks, diced, only using the white parts**
3 stalks celery, diced
2 medium potatoes, peeled & diced
8 cups chicken stock** or purchased broth
3 cloves garlic, minced
2 sprigs fresh tarragon or 2 tsp. dried
2 sprigs fresh thyme or 1 tsp. dried
¼ cup chopped fresh parsley
Freshly ground white or black pepper

Garnish: fresh dill or cut up chives & or bits of chive blossoms

In a large soup pot, heat butter & EVOO; add carrots, leeks, celery, potatoes & garlic; cook for about 5 minutes, stirring often without browning; stir in the tarragon, thyme, parsley, 1 tsp. salt & ¼ tsp. pepper.

Add the chicken stock; bring to a boil; reduce heat, cover & simmer the soup for 30 – 40 minutes until the vegetables are very tender.

Let the mixture cool for at least ½ hour, then puree in 3 batches, pouring the soup into a clean pot as it’s pureed; heat the soup until hot; season to taste with salt & pepper. Ladle the soup into warm soup bowls; top with garnish.

**You can use the remaining light parts of the leeks instead of, or as well as, onions in other dishes & the dark green stalks can be used in making stock (I often throw then into a bag and then into the freezer until I need them).

**If you would like to make your own stock, please go to Making Stock.

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Yellow Zucchini Soup

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I have had quite the crop of Romanesco zucchini this year (the light green speckled ones), so I decided to make the soup with those instead of the yellow ones that I normally use…hey if you grow zucchini you will understand what I mean!  A delicate tasting soup that would be a lovely first course or served as a main course with some bread or biscuits and cheeses or whatever else takes your fancy!

DSC_4705nx2Makes Approximately 6 Servings

4 Tbsp. unsalted butter
1 medium onion, finely chopped
1 ½ lbs. yellow zucchini, sliced into rounds
1 cup finely chopped carrots
2 ½ cups chicken stock** + more for thinning if needed
1 tsp. salt, or to taste
White pepper to taste
Dry white wine or lemon juice
1 cup creamo/half & half (I use homogenized milk)

Garnish:

(Opt.) 1/3 cup whipped cream, lightly whipped
Fresh basil leaves, cut into fine shreds

Melt the butter in a heavy pot over low heat; add the onions, cover & cook until limp but not browned, about 10 minutes. Add the zucchini & carrots & stir to coat with the butter. Cover & cook without stirring 10 – 15 minutes or until soft. Add the chicken broth to the pot & bring to a boil; reduce heat to simmer & cook for about 15 minutes more or until vegetables are tender but not mushy.

Let the soup cool for at least ½ an hour; then place into the blender & puree until smooth. **Do not try & blend the soup while it is still hot.

Wipe out the pot and return the soup to the pot. Heat until hot; add the creamo or milk; season with salt & pepper. If the soup is a bit on the sweet side add a couple of tablespoons of wine or lemon juice or more to taste. When the soup is hot, place into serving bowls & garnish with a bit of the whipped cream (if using) & top with the fresh basil shreds.

**To see about blending hot liquids, please go to Phyllis’ Kitchen/Cooking Tips.

**If you would like to make your own stock, please see How to Make Stock.

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Shrimp Salad Sandwich Filling

I really like this as a filling for either toasted slices of brioche or for croissants. Add a nice bit of lettuce and enjoy.

 

¾ lb. medium (90-130 count) shrimp, coarsely chopped or whole if you prefer
4 – 6 Tbsp. mayonnaise
1 – 1 ½ Tbsp. Dijon mustard
Salt & freshly ground black pepper to taste
6 Tbsp. finely chopped green onions, or even better, chives from the garden
¾ tsp. finely grated lemon peel
1 Tbsp. finely chopped fresh dill

Combine 4 Tbsp. mayonnaise with the mustard, green onions or chives, lemon peel & dill. Fold in the shrimp with a spatula; season to taste with salt & pepper, adding more mayonnaise, if necessary. Divide between half the bread slices or croissants; top with lettuce & the remaining bread slices or croissant tops. Cut as desired & serve immediately.

Turkey Or Chicken Salad Sandwich Filling

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Turkey and chicken salad sandwiches are fabulous in my books.  I have made hundreds of chicken and turkey salad sandwiches using various ingredients and this one is a favourite of mine especially if you use fresh crop apples. Add some lettuce, arugula or mizuna and you’ll have a great sandwich!

Makes 4 or 5 Sandwiches

2 cups diced cooked turkey or chicken
½ cup, combined, finely diced celery & unpeeled apple
¼ cup snipped chives (or to taste), or 2 Tbsp. finely chopped green onion
1 Tbsp. each chopped fresh dill & parsley
1 tsp. or more to taste, finely chopped fresh sage
1/3 cup toasted chopped pecans or walnuts
¼ cup chopped dried cranberries
½ cup mayonnaise (light is fine, you could substitute a bit of sour cream for some of the mayo)
1 ½ tsp. fresh lemon juice
Salt & pepper to taste

Place all ingredients except mayo & lemon juice in a bowl. Combine the mayonnaise & lemon juice & add to the turkey or chicken stirring well.  Spread your bread of choice with some butter, pile on the filling, top with greens of your choice and enjoy!

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Roasted Red Pepper And Tomato Soup With Roasted Corn

What to do? I have some red bell peppers that have been charred on the barbecue, corn that had been cooked in their husks on the barbecue and a tin of Italian plum tomatoes. I know; I’ll make a tummy warming late summer/early fall soup. I used to make the soup without the corn, but hey…

Makes Approximately 6 Servings

5 large red bell peppers, roasted & peeled**
2 Tbsp. EVO
4 cups chicken stock or tinned low salt/no salt broth**
1 16 oz. tin Italian plum tomatoes, diced,
2 cloves garlic, minced
2 – 3 ears of corn that have been roasted either on the barbecue or in the oven** cut corn kernels off the cobs.

If you wish to do the corn in the oven, preheat oven (convection if you have it), to 425 F.  Place a rack inside a rimmed baking sheet & put the corn on top.  Roast for about 25 minutes.  The corn husks will be blackened in places & dry looking.

(opt.) garnish: stir together sour cream & some snipped chives or cilantro. Cover & chill until serving time.

Cut the roasted peppers in half & remove the seeds & stems. Heat a large pot on medium heat & add the EVO. Sauté the garlic until it is fragrant but has not taken on any colour; add the broth, the tomatoes with their juice & the red pepper . Bring to a boil; turn the heat down & simmer for 15 minutes. Remove from the heat & let cool to room temperature. In a blender, puree the soup in batches. When pureed, pour into a large bowl. When all the soup has been pureed, wipe out the pot and return the soup to the pot. Bring up to the boil, turn down the heat & add the corn. Heat through until the corn is hot; season with salt & freshly ground black pepper. Serve hot.

 

 

**If you would like to make your own stock, please go to Making Stock.
**To see how to barbecue the corn, please go to Barbecued Corn.
**To see about blending hot liquids, please go to Kitchen Tips.
**If you would like to see how to roast peppers, please go to Charred/Roasted Peppers.