Creamy Tomato Soup
Recipe by Our Best Bites,
note: modified from original posting. Don't panic, I made it better!
note: modified from original posting. Don't panic, I made it better!
1 T reserved oil from sun-dried tomatoes, or olive oil
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 C chopped onion
¾ C shredded carrot
4 cloves garlic, minced
1 tsp sugar
1 tsp kosher salt
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth (I added more because it was too thick)
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1/4 tsp pepper
1 Tbs dried basil
1/2 tsp dried oregano
2/3 C sliced sun-dried tomatoes, packed in oil
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth (I added more because it was too thick)
3 oz reduced fat cream cheese
optional: 1/2 tsp red pepper flakes
Optional: Parmesan cheese and fresh basil for garnish
1. Place oil in a large saucepan over medium heat. Add onion, carrot, and garlic, and cook for 3-4 minutes or until vegetables are tender, stirring often.
2. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano and basil. (If you're adding red pepper flakes, add them now)3. Bring soup to a boil and then reduce heat to simmer. Cover pan and simmer for 30 minutes.
Turkey Tea Sandwiches
Recipe adapted from the Barefoot Contessa
Scallion cream cheese:
- 8 oz cream cheese, room temperature
- 1/3 cup minced scallions (white and green parts)
- Pinch kosher salt
- Pinch freshly ground black pepper
Sandwiches:
- 1 loaf dense raisin-nut bread, -- I used a cranberry bread and whole-grain nut bread
- 8 thin slices fresh or smoked turkey breast
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
Remove the crust from the bread. Lay out the slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Top with the other slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife cut each in half crosswise, and then cut each half diagonally to make small triangles. Serve chilled.
