Saturday, January 23, 2010

warm up with soup and a panini

WARNING: Not for those with a 2010 diet resolution!

I'm trying to do a better job this year of planning menus around what's in the cupboard, rather than what I've seen on the food network during the week. Tonight was my first adventure with the "everything but the kitchen sink" method. That is, throwing what I have into a sauce pan, and calling it dinner. The result? Well...dinner! Here's what we had:

Saturday Night: Baked Potato Soup and Turkey, Vermont Cheddar, Bacon, and Apple Panini

Baked Potato Soup:

4 oz cream cheese
1 stick butter
2 cans condensed potato soup
1 cup milk
2 tsps Worcestershire Sauce
1 tstp all-season salt
pepper, to taste
bay leaf
sour cream and crumbled bacon, to garnish.

In a sauce pan, combine sour cream and butter until liquid. Add cream of potato soup, and stir to combine. Bring to a boil. Add milk, Worcestershire, salt, pepper, and mix in. Place the bay leaf on top, cover, and simmer at least 30 minutes (if you have time, a little longer to give the flavors time to combine). Remove bay leaf, and ladle into bowls. Top with a dollop of sour cream and crumbled bacon.

Turkey, Vermont Cheddar, Bacon, and Apple Panini

Sourdough Bread
Sliced Turkey
Brown Mustard
Apple, sliced very thinly
Vermont Cheddar

Layer all your sandwhich ingredients, and grill lightly in a panini press (we used a George Foreman Grill!)



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