1 onion minced
3 cloves garlic minced
7 carrots peeled and chopped
4 stalks of celery chopped
1 large turnip peeled and cubed
4 potatoes peeled and cubed
Pinch of saffron threads
1 tablespoon cumin
1 teaspoon dried oregano
1/2 teaspoon Moroccan 7 spice
1/2 teaspoon ground ginger
Salt and pepper o taste
2 cans chicken broth
3 cans water
2 bay leaves
4 ounces cream cheese
Sliced rye bread
Thousand island salad dressing
Spicy brown mustard
Swiss cheese slices
Deli sliced corn beef
Deli sliced Cajun turkey breast
2 bunches Swiss chard chopped
1/2 small onion minced
1 clove garlic sliced
1/2 teaspoon ground nutmeg
Salt and pepper to taste
In a large stock pot over medium heat drizzle some olive oil then add the vegetables and spices. Cook for 10 minutes stirring occasionally. Pour in the liquid and bring to a boil. Cover and simmer for 25-30 minutes or until the vegetables are fork tender. in a large heavy bottom skillet over medium heat add the onions and garlic with a drizzle of olive oil. add the chard and sauté until completely wilted. Once the vegetables are cooked through remove from the heat and add the cream cheese. Blend until smooth. Once the sop is ready spread the dressing on one slice of bread, mustard on the other, a slice of cheese on each piece, turkey over one slice and beef on the other. Place a heaping tablespoon of the chard on it. Close sandwich and place in a counter top grill or sandwich press to grill and melt the cheese. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com
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