Cook with KISS

Simple soups that satisfy, supplemented with scrumptious sandwiches certainly sounds sensational!

Food has a way of putting its arms around us and making us feel safe and cared for. What could be a better comfort food than aromatic soups?

Soups can be dainty, light, hearty, cold or hot. No matter what type of soup, accompany it with a hearty sandwich. Do not forget, cookies for dessert. My menu here is Gazpancho soup, 3 cheese, grilled sandwiches, a bowl of fresh strawberries and chocolate chip cookies for desert.
 

•Bread: The foundation of the sandwich. Sandwiches vary in size, shape, texture and tastes. There are many types of bread to use as this foundation: French, Cuban, Italian, whole wheat, multi-grain, pita pockets, cheese, Jewish rye, Russian pumpernickel, raisin, nut croissant, sweet, spiced and fruit breads, English muffins, bagels, sourdough, tortillas, assorted hard rolls and onion rolls.
 

•Types: Open-faced, grilled, club, triple decker, stuffed pita pockets, fajitas, tortillas.
 

•Spreads: Flavor and moisten the sandwich. Use a variety of: mayonnaise, mustards (Dijon, horseradish, dill, honey-mustard, peppercorn), honey, Russian and Thousand Island Dressings, mango chutney, jellies and jams, butter blends, tartar sauce, barbecue sauce, peanut butter, yogurt sauce.
 

•Toppings: Gherkins, jalapeno peppers, sauerkraut, coleslaw, cranberry sauce, bread and butter pickles, apple and pear slices, as well as avocado.
 

• Side Dishes: To accompany sandwiches. Three bean salad, baked beans, pretzels, tossed green salad, hot or cold soup, coleslaw, chips, hot or cold potato salad.

•Fillings: Ah, the heart of it all. They can be simple or complex, delicate or hearty, cooked or uncooked.

Gazpancho Zing - Serves 2

1 large or 2 plum ripe tomatoes, cut in half

1 small onion, cut in half

1 small cucumber, peeled, cut in chunks

½ medium green pepper, cut in chunks

6 leaves fresh basil

1 teaspoon fresh parsley

2 cloves garlic, peeled

1 (11.5 oz) can V-8 juice

3 tablespoons red wine vinegar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

dash of red hot sauce, sea salt and ground black pepper

*garnish with a handful croutons and chopped scallions.

Place first seven ingredients in a hand food chopper, chop fine. Place mixture into large pitcher. Add remaining ingredients to vegetable mixture, stir and chill thoroughly. *Garnish with croutons and scallions at serving time.

Lentil Pressure Cooker Soup Serves 4-6

1 (16 oz.) package of Lentils, rinsed

7 cups of water

3 carrots, cut into thin slices

1 cup chopped celery

1/4 cup chopped green pepper

1 cup of finely sliced smoked sausage

1 medium onion diced

1/4 teaspoon ground black pepper

½ teaspoon sea salt

½ teaspoon of Italian seasoning

Place first six ingredients into the pressure cooker, secure cover and lock. Bring up to pressure and cook for 20 minutes. Remove from heat and let pressure come down on own accord. Remove cover and add remaining ingredients. Cook an additional 10 minutes uncovered, on simmer, not under pressure.

Sandwiches:

I elected to do the 3 different kind of cheeses (Swiss, Cheddar and Provolone) on multi-grain, marble and sourdough bread. In addition to the cheeses I added a slice of tomato. In a nonstick skillet melt a small amount of butter in skillet and brown each side about 2-3 minutes. Serve immediately.

•Grilled cheese (at least 3 of your favorite kinds, slices of tomato on multi grain bread, marble bread or sourdough. Here’s some cheese to choose from Provolone, Muenster, Colby, Fontina, Swiss, Cheddar.

•Chicken breast, romaine lettuce, anchovy slices, yogurt sauce, on a croissant or toasted bagel. •Assorted crisp raw vegetables, bell peppers, onions, carrots, and zucchini diced, then toss with your favorite salad dressings and stuffed into pita pockets.

•Peanut butter, crisp bacon, slices of banana, honey, on nut bread.

•Capicola ham, green peppers, onions, mozzarella cheese on Cuban bread.

•Turkey breast, provolone cheese, sprouts, tomato slices on whole wheat bread.

•Thin slices of smoked tongue, dill pickle chutney, sprouts, topped with Russian dressing, on Jewish Rye bread.

•Honey-ham, prosciutto, hard salami, provolone cheese on sourdough, Italian or French bread.

•Shrimp or crab meat salad, sprouts, slices of avocado on croissant rolls.

Chocolate Chunk Chip Cookies

2 ½ cups all purpose flour

½ teaspoon baking soda

1/4 teaspoon salt

1 cup dark brown sugar, firmly packed

½ cup granulated white sugar

1 cup salted butter, softened

2 large eggs

2 teaspoons pure vanilla extract

2 cups (12 oz.) Semisweet chocolate chunks or semisweet chocolate chips

Preheat oven to 300. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl blend sugars at medium speed with an electric mixer. Add butter and continue to mix for 1 minute, scraping down the sides of bowl. Add egg, vanilla extract, mix at medium speed until just blended.. Add the flour mixture and chocolate chips, blend at low speed until just mixed. Do no over mix. Drop by rounded tablespoons onto ungreased cookie sheet, 2 inches apart. Bake 20-22 minutes, or until golden brown. Transfer cookies with a spatula onto a wire rack to cool.

Cook with K.I.S.S.
Corinne C. Kanter
www.sailcopress.com