Soup and Sammie Redux

There is a crispness in the air that I love. The leaves have turned their brilliant colours and fallen to the ground. Everyone is talking pumpkin spice lattes but my mind always goes to soup and sammies this time of year. Here is a small collection for you to try.

Buffalo Chicken Soup with Flauta Dippers

Buffalo Chicken Soup

2 Large Chicken Breasts, diced

1 Can Full Fat Coconut Milk

1 Cup Frank's Hot Sauce

1 Cup Chicken Broth

1/4 Cup Chopped Cilantro

1 Medium Onion, diced

2 Tbsp Olive Oil

Flautas

4 Corn Tortillas

1/4 Cup Grated Jalapeno Jack Cheese

1/4 Cup Grilled Chicken Breast, finely chopped

1 Tbsp Olive Oil

Divide the chicken and cheese between the 4 corn tortillas. Place all along one edge and roll up tightly. Place seam side down in a preheated skillet with the olive oil. Grill until edge seals and browns. Flip and brown the other side. Serve as dippers for soup.

Makes 4

Roasted Acorn Squash & Sweet Potato Soup with Proscuitto, Gruyere, Apple, Arugula &Tarragon Mustard Flatbread Sammie

Roasted Acorn Squash and Sweet Potato Soup

2-3 lb Acorn Squash, sliced lengthwise in half and seeds removed

3 Small Sweet Potatoes

2-3 Tbsp Extra Virgin Olive Oil, divided

1 Medium Onion, finely chopped

1 tsp Garam Masala

3/4 tsp Ginger

3 1/2 Cups Vegetable Broth (or Chicken Broth)

2/3 Cup Coconut Milk

Salt & Pepper to Taste

Preheat oven to 400 F. Place the squash cut side up on a large baking sheet, drizzle with 1-2 Tbsp olive oil and season with salt and pepper. Slice the sweet potatoes in half lengthwise, drizzle and rub the cut side with olive oil and season with salt and pepper. Place cut side down on the baking sheet. Roast for 45 minds to an hour, or until fork tender and very soft. Remove from the oven and when cool enough to handle, remove the squash and sweet potato from their skins and set aside in a bowl. Meanwhile, heat the remaining Tbsp of olive oil in medium sized soup pot. Add the onion and saute over low heat until soft and translucent. Add the ground ginger and garam masala and cook for an additional min or 2, stirring constantly until fragrant. Add the vegetable broth, roasted squash and sweet potato. Bring to low simmer, cover, and cook for an additional 10-15 mins. Puree with an immersion blender. Add the coconut milk and sit until well combined. Season with salt and pepper to taste. Serve hot and drizzle with a spoonful of coconut milk mixed with a pinch of garam masala and toasted, spiced squash seeds.

Flatbread for Sandwich

1 Cup Tapioca Flour

1/4 Cup Coconut Flour

1/4 Cup Ghee

1 Egg, beaten

1/2 tsp Sea Salt

Preheat oven to 450 F and place a cast iron skillet into the oven to heat up. Gently heat up coconut milk and ghee in a small saucepan until very warm but not boiling. Combine tapioca flour, sifted coconut flour and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb. Add beaten egg and mix again until fully combined.

Carefully remove hot cast iron pan from the oven, pour mixture into center. Using an offset spatula, evenly spread mixture until it is about 1/4 inch thick. Make sure the middle is no thicker than the outside edges. Bake for 9-12 mins, depending on how crispy you like it, flipping halfway through. Finish under the broiler for a min or two to brown and crisp the top. Use as bread for sandwich.

Proscuitto, Gruyere, Arugula and Apple Flatbread Sandwich with Tarragon Mustard

1 Slice Proscuitto

3 Tbsp Grated Gruyere Cheese

2 tsp Tarragon Mustard

1/4 Cup Arugula

3 Slices Green Apple

Spread the mustard on one half of the flatbread. Place prosciutto and cheese on mustard and then place under broiler to heat ham and melt the cheese. Remove and place apple slices on cheese and then arugula to finish. Fold flatbread in half.

GF Beer, Cheddar & Bacon Soup with Corned Beef, Swiss & Coleslaw Quesadilla

Cheddar, Beer & Bacon Soup

4 Slices Bacon, diced

1 medium Onion, diced

1 Tbsp Garlic, minced

1 GF Beer (I used Glutenburg White) Tall Boy

2 Cups Aged White Cheddar, grated

3 Tbsp White Rice Flour

1 Cup Coconut Milk

2 Cups Red Potatoes, diced

2 tsp Grainy Dijon Mustard

1 small Jalapeno, diced

Salt & Pepper to Taste

In a medium saucepan over medium low heat, cook bacon until crisp. Remove from pan with slotted spoon to a paper towel lined plate to drain. Add the onion to the bacon fat and saute until fragrant. Add garlic and saute for 1 min. Sprinkle with white rice flour and stir to combine. Slowly add beer while stirring constantly. Add grated cheddar a handful at a time and stir until melted. Add potatoes, mustard and coconut milk. Simmer on medium low until potatoes are tender. Stir in half of the bacon and reserve half for garnish. Taste for seasoning and adjust.

Corned Beef & Swiss Quesadilla

1 GF Tortilla, large

3 thin slices Corned Beef

3 slices Swiss Cheese

2 Tbsp prepared Coleslaw

1 tsp Grainy Mustard

In a large non-stick frying pan, over medium heat, add tortilla to soften. On one half of tortilla, place corned beef slices, spread coleslaw over corned beef, top with swiss cheese sliced and spread grainy mustard on other half of tortilla. Fold over and fry until toasted on the bottom side. Carefully flip over and toast other side until cheese is melted. Slice into four and serve alongside soup.