Fancy Pants Sammiches

Tea for Thirty-Two 5

For my parents’ 40th wedding anniversary party I made a large number of cocktail sandwiches – those are the ones where you cut all the crusts off the bread, or you buy the long, already crustless tramezzini (which is what I did). I’m going to give you all my sandwich filling recipes in one post, and I’ll leave it up to you to do with them what you will!

Fancy Sammiches 181: Smokey Egg Salad Fancy Sammiches 6 Start with about a dozen hard-boiled eggs. Smush them up good. Fancy Sammiches 2 Mince up some chives and tip that into the eggs, together with some salt and pepper, a scoop of Hungarian smoked paprika, and a dollop of mayonnaise. Stir to combine. Fancy Sammiches 52: Lemon-Dill Tuna

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Mince up some celery.

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Grab some herbs as well, like sage, and of course dill. Mince those too.

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Add them in a bowl with your canned flaked tuna, and the juice and zest of 1 lemon.

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Add in just a wee bit of yogurt or mayonnaise for cohesion.

3: Classic Cucumber and Herb

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Grab a small handful each of fresh mint and chives. Mince those up.

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Beat those into softened plain cream cheese and season with salt and pepper. Serve with sliced cucumbers.

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4: Curried “Coronation” Chicken

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Dismantle and shred a small roasted chicken from the grocery store. Mix in a large amount of fresh chopped pineapple sage, as well as a little bit of onion powder, cumin, yellow curry, and a pinch of cardamom. Tip in plain yogurt or mayonnaise for cohesion.

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5: Peanut Butter & Jelly “Sushi”

Fancy Sammiches 24Smear your bread with the peanut butter of your choice (the all-natural stuff is a mite runny, be warned).

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Top with jelly.

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Roll the whole thing up and slice into discs.

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Purple Rice and Beef-ish Stew

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I know what you’re thinking: holy moly this woman makes a lot of beef stew. You don’t know the half of it. But each one is different, because I make them up as I go along. So I hope in posting as many of them as occur to me to photograph, you can draw some inspiration for flavour combinations!

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It started with this package of frozen stewing meat I inherited from Atlas’ freezer. It likely came from her parents’ organic hobby farm in BC, or from one of the people with whom her dad has a trade deal. And, given the nature of some of the other things I’ve inherited from Atlas, it could very well be goat, and not beef. In fact it’s probably goat. So I tried to adjust the spices such that it would work for goat, or beef. But what do I know.

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I grabbed my big stock pot and chopped up an onion, which I chucked in the pot with some butter and olive oil and sautéed until it was soft and smelled amazing.

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Then I pitched in the beef/goat/mystery meat, together with some salt and pepper, and cooked that until it was browned on all the edges.

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While that was going on I prepped everything else. Seeing as I had some on hand from my recent Krupnikas-fest, I decided to grate some fresh turmeric into the mix, to give the broth a nice earth-flavour. If you like the earth flavour, then you could probably add some fresh beets to the stew. They’ll definitely give the stew some colour.

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In fact, the turmeric would, under normal circumstances, have dyed my stew a lovely yellow colour, save that I’m putting purple rice in it, and purple rice dyes everything, too. The turmeric did, however, dye my fingers yellow.

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And some of the counter. I miss our all-black counter from Elizabeth.

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Fact, though: if you spray bleach on a turmeric stain, like this one:

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It will turn from yellow to orange, and then just wipe away.

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I added some freshly grated ginger to the pile as well, because I had a whole bunch of it in the fridge.

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Then I chopped up a medium-sized rutabaga. While not as absorbent as potatoes in stew, rutabagas and turnips hold their shape well while also providing some of the mushiness you expect from other root vegetables and tubers.

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And a giant (GIANT) carrot.

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And some cauliflower.

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And my purple rice. It’s kind of obscene how purple it makes everything else, but I love it.

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And a head of roasted garlic. Because everything is better with garlic. I popped the cloves out and roughly chopped them.

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I chucked all that in the pot, together with some concentrated vegetable and beef broth and a whole lot of water. Remember when you’re putting uncooked rice or pasta into a soup or stew to add extra water as it will be absorbed.

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I also sprinkled in some ground cumin and yellow curry powder.

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Bring that whole thing to simmer for about an hour, until the meat is cooked through and the vegetables are squishable with a spoon.

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Serve hot (because it’s a stew, silly). Sooooo satisfying and purple!

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Spicy Chicken Salad (Sandwich)

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Now, while nothing can really top my chicken salad that can change your opinions on chicken salad, some other versions come close (especially when I make them).  I had defrosted three chicken thighs with the intention of doing something else with them, and then I didn’t. So I had three pieces of raw chicken in my fridge that needed cooking — and soon.

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I roasted the thighs (45 minutes at 350°F) the night before with some cajun spices sprinkled over top.

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Then I dismantled them by removing the bones and chopped them into small pieces.

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I grabbed a knob of fresh ginger and cut off a bit about the size of a loonie.

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Peeled it and sliced off paper-thin slices.

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Which I then minced.

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Sliced up some green onions.

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Tossed the ginger and the onions in a bowl with some cajun seasoning, curry powder, cinnamon, and lemon juice.

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Added the chicken.

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Then a generous helping of mayonnaise (everyone’s preference for how much is different so I’ll leave that to you) and a vigorous stirring.

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I decided to put some in a sandwich, so I made a nice cucumber base …

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… and topped the salad with some chopped tomato and grated cheese left over from a taco night in recent history.  Waste not …

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It was a GOOD sandwich.  Hit the spot perfectly.

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Pumpkin Soup

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Right.  So.  In my effort to effectively use all the pumpkin purée left over from our Pumpkin-Off, all 14 cups of it, we are starting to get sick of pumpkin (though the amount of fibre that has been added to our diet is extraordinary).

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The solution?  SOUP.  Most pumpkin soup recipes call for a single can (a little less than 2 cups) of the stuff, but I’m just gonna giv’er and dump in the rest of what I got.  BLAM.  It came out to about 2 1/2 cups.

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I don’t really feel like blending this soup, because the pumpkin is pre-puréed, so I’m just going to cut everything else up really small. It’s a really quick recipe, too, no need to simmer for a long time, so you can make it, say, just before lunch, and then eat it right away.

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First I got my spices ready: minced garlic, a little bit of cumin, some curry, and a bit of chipotle.

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And the incidentals: lemon juice (don’t mock my plastic lemon, it’s the best I can do in Newfoundland), chicken broth, and coconut milk.

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Then my vegetables: three carrots, an onion, and a red pepper.

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The carrots I scrubbed and grated with the skins still on.  That’s good vitamins for ya.

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The red pepper and onion I diced up.

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In a large saucepan, then, heat up a bit of olive oil on medium-high and toss in your onions.  Cook those until they’re softened.

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Then add in your cup o’spices, and stir that around for a minute or so.

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Chuck in your grated carrot and diced pepper and stir that around as well, spritz it with lemon juice, then add in your coconut milk and stir until fully incorporated.

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Add in the pumpkin finally (it was already cooked, so I didn’t want to overcook it), and pour in the chicken broth until you’ve reached a consistency that you like.  Let that simmer for about 20 minutes and that’s it, you’re all done.

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Season with salt and pepper, and a little more lemon if you like.  At the eleventh hour I added a teaspoon ground cloves to boost the pumpkin.

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This one came out a bit spicy, because I guess my curry was hotter than I had previously thought. I would recommend serving with a bit of yogurt or sour cream.

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Roasted Tomato and Eggplant Soup

Roasted Tomato and Eggplant Soup

Here is yet another Martha Stewart soup and I think I like this the best of the three I’ve made recently.  I made all three over one weekend, so I got a chance to taste them all at the same time.  In this soup, the vegetables are roasted beforehand to bring out the flavour, and man oh man is it some flavour!

Preheat your oven to 425°F and position your oven racks so one is at the very top and one is at the very bottom.

On the bottom tray you’re going to have your eggplant and your chickpeas.

Roasted Tomato and Eggplant Soup

On the top tray will be your tomatoes, carrots, and garlic.

Roasted Tomato and Eggplant Soup

Peel about 12 cloves garlic and peel and chop up about 1/2lb carrots.  This equaled 2 large carrots, for me.

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Then you need to halve and core about 3lbs plum (Roma) tomatoes.  The recipe says that this is about 12 tomatoes, but I ended up with 18 to make that weight.  I found the tomato huller tool worked great for this.  It took out the top stem bit, and then after I halved them it was great at scooping out the innards.

Roasted Tomato and Eggplant Soup

Roasted Tomato and Eggplant Soup

Toss the tomatoes with the garlic and tomatoes and 2 tablespoons olive oil.  Garnish liberally with fresh ground pepper and pinches of sea salt.  Spread them in a single layer (if you can) on a rimmed baking sheet with the cut sides of the tomatoes facing downwards.

Roasted Tomato and Eggplant Soup

Chop up 1 large eggplant (about 1 1/2lb) into 3/4″ pieces.  Of course our grocery store never has the same kind of eggplant two days in a row, so I got 4 baby eggplants instead.

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Rinse and drain 1 can of chickpeas.  Toss those in with the eggplant, together with 2 tablespoons olive oil and 2 teaspoons curry powder.

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Spread that out on a rimmed baking sheet as well.

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Roast your vegetables, tomatoes on the top rack, eggplant on the bottom, for 45 minutes.  Toss your vegetables halfway through.

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Now your tomato skins will be all lovely and wrinkly.

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You can just pick them off with a set of tongs.  Be careful not to burn yourself.

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Once your tomatoes are peeled, dump the contents of the tomato tray (carrots, garlic, skinless tomatoes and juices) into a large saucepan.

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Purée the tomato mixture and then add 3-4 cups water.

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Stir in the eggplant mixture and bring the whole thing to a simmer.

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Serve garnished with fresh cilantro and crusty bread.  You can also freeze this soup for later on down the road.

Roasted Tomato and Eggplant Soup

Gang Keow Wan (Thai Green Curry) with Eggplant and Bamboo

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When I was in Ottawa a couple weeks ago, Krystopf and Atlas got takeout one night from a local Thai place.  There was one dish we got, the gang keow wan, that was so good I was determined to see if I could recreate it.  So here’s my best approximation, and it turned out pretty close to the original, minus the disposable aluminum serving dishes.

Get everything ready first, obviously.  The idea behind this is that if everything is sliced super thin and ready to go, the actual cooking of the curry will take less than fifteen minutes from start to finish.  Fantastic for a quick meal, which our Sunday dinners always turn out to be.

Start with your chicken (you can use beef as well, or leave it out for a vegetarian option).

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Take 2 boneless skinless chicken breasts, slice them into thirds lengthwise, and then slice them up again into thin little pieces.  It’s easiest to do this if the chicken is slightly frozen.

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Wrangle yourself a leek.  Just one will do.

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Chop off all the dark green stuff, and hack it into thirds.  It goes without saying that you do this with separate implements than you did the chicken, unless you do all the vegetables first and then the chicken last, which is what I usually do.

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Cut each of those thirds up into matchsticks.  Remember to rinse off the dirt before you eat them.  If you want to know the real scientific way to clean a whole leek properly (which I forgot about until it was too late) then take a lookie here.

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Gather up a handful of hot peppers.  These ones are of the mildest sort, but you can go with whatever floats your boat and suits your fancy.  Cut the tops off, remove the seeds (don’t stick your fingers in your eye, OW OW OW OW OW), and make those into matchsticks as well.

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Grab some eggplant.  If you have those tiny Asian ones handy, or baby eggplants, use about five of them.  These are the long thin Italian ones, and I used three.  Slice the tops off and cut them into thin discs.

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Bust out some lime leaves (kaffir).

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Grab a handful, and, if they’re frozen, let them thaw.  If they’re dried, give them a soak.  If they’re fresh, then you are a lucky person for living in a part of the world where you can get them fresh and you probably don’t need my instructions on how to make a green curry.  Go find something else to do.

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When they’re ready, slice out the woody centre stem and chop them up finely.

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If you have them handy, like, for instance, you are growing your own indoor herb farm (see tomorrow’s post!), then harvest some fresh cilantro and fresh basil. Chop those babies up as well.

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As well, crack open a can of slivered bamboo shoots.

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Put them aside with your other fresh stuff.

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And you’re going to need an assortment of canned and jarred stuff as well.

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In a large, shallow saucepan or deep frying pan, heat up about 3 tablespoons olive oil.  Add to that 3-5 tablespoons green curry paste and 4 teaspoons minced garlic and sauté that at medium heat until the kitchen starts to smell really good.

Green Curry

Add in as well 2 tablespoons each ground cumin and ground coriander and 1 tablespoon powdered stock (chicken, beef, or vegetable — this is optional).  You can add in some salt and pepper as well, if you like.

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If you’ve got it, add some lemongrass in as well.  This stuff came in a tube!

Green Curry

Now add in 1 can coconut milk and, if you can get it, 1 can coconut cream (if not just go with two cans of the milk).  Make sure your cream isn’t sweetened before you dump it in.  I discovered that a little too late, so this curry was definitely on the sweet side, but still good.  Now you have this lovely rich greenish brownish soup.

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Slide in your chicken slices and the chopped lime leaves and allow to simmer for just a few minutes until the chicken is no longer pink.

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Raise the temperature and bring the liquid to a boil after adding all your vegetables.

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Allow the vegetables to soften, and the eggplant to go a bit brown.  Then add in your chopped basil and cilantro.

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Serve hot over rice, and eat it with a spoon in the traditional way.  I’m having some of the leftovers for lunch today.  I’m rather excited about it.

Green Curry

MishMash Curry

The Pie wanted a curry for dinner on Sunday night, so, because I like him and stuff, I made him one.  Didn’t have all the ingredients I wanted (like fresh herbs, for one), but it turned out all right.  It’s a good curry for cleaning out your fridge.  But most curries are, of course.

I chopped up a bunch of vegetables, all nice and thin so they would cook quickly: carrots, broccoli, mushrooms, and tiny potatoes.

Cube up as well some chicken breasts.  Remember that you can cut meat with more accuracy (like thinner slices or smaller cubes) if the meat is still slightly frozen at the time.  Not totally frozen (because that will ruin your knives), but still firm and icy.

Heat a tablespoon or so of oil in a pan on high and drop in the chicken to brown.

Add in some spices, to taste.  I added in here some garlic, ginger, and yellow curry, then added in extra cumin, corriander, and turmeric.  I would have added cardamom as well but I didn’t have any.

When the chicken has browned but not completely cooked through, reduce the heat and add a can of coconut milk

Bring the milk to a simmer and add in your vegetables, and cook until the veggies are as tender as you like them.

Serve over na’an with a dollop of plain yogurt or raita for cooling purposes.

Plenty left for me for lunch tomorrow!