Recipes

Here are the recipes from book club...

Creamy Tomato Soup

Recipe by Our Best Bites,  
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 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. 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.
  

4. Remove from heat. Place soup in a blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid spills. Process for a few minutes until smooth.  You could also add cream cheese directly to the pot and use an immersion blender to combine.

5. Add additional salt and pepper to taste and then divide soup among bowls.  Garnish each serving with a sprinkle of shredded Parmesan cheese and a fresh basil leaf if desired.




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.