leftover turkey sandwich : kinfolk recipe

Kinfolk_Vol14_LunchboxCranberry sauce reimagined into spiced chutney sets this sandwich off with a sweet and savory note while the Brie adds a creamy finish.

The Lunch Box: Leftover Turkey Sandwich With Cranberry Chutney

Ingredients:

(For the spiced cranberry chutney)
2 tablespoons (30 milliliters) extra-virgin olive oil
4 shallots, peeled and diced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1⁄4 teaspoon salt
1⁄4 teaspoon dried red pepper flakes
1 cup (240 milliliters) prepared cranberry sauce

(For the sandwich)
Dijon mustard
2 slices sourdough bread
1⁄4 cup (10 grams) lightly packed sliced radicchio
3 ounces (85 grams) sliced roasted turkey

2 ounces (55 grams) sliced Brie 

Method:

For the cranberry chutney: Heat the oil in a medium-size saucepan over medium-low heat. Add the shallots, garlic, ginger, salt and dried red pepper flakes and cook, stirring occasionally, until the shallots soften and become translucent, about 5 minutes. Stir in the cranberry sauce and increase the heat to medium-high until simmering. Reduce the heat to low and simmer 2 to 3 minutes to allow the flavors to come together. Let cool, and then taste to adjust the seasoning. The chutney will keep in the refrigerator for up to 5 days.

For the sandwich: Spread a thin layer of mustard on the bottom of a bread slice, followed by the radicchio, turkey and cheese. Spread a thick layer of cranberry chutney on the remaining bread slice and assemble to make a sandwich.

Recipe & Food Styling by Diana Yen Photograph by Alice Gao Prop Styling by Kate S. Jordan

Kinfolk Magazine Turkey SandwichAlthough this recipe was in Volume 14 of The Winter Issue, I find that sandwiches are more of a summer meal than a winter one. I will have to make this for my beloved Geoffrey, as I know that it’ll give him something to look forward to on his lunch break.

<3

Emory

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a blogger’s dozen: emory’s burnt tomatoes and cheesy peasy chicken (hello, scarlett)

IMG_0159Happy Monday! We have returned from our anniversary vacation and I personally am back in full force. I swear, getting away (if only for a few days or so) really does a number with your energy levels and sanity. In a good way, of course. It’s as if you leave as one little ball of stress and come back as one relaxed and smooth operator. If only we were all able to take holidays whenever we felt even an inkling of anxiety heading our way. That would be the life.

I suppose now is a good time to discuss A Blogger’s Dozen. Because it is June and we are halfway through the series already, I wanted to be the one to create the post this month. I love all of the sweet treats that my guest bloggers made just for HSB (see here, here, here, here, and here), but guys, they can be salty as well! So today I would like to take a departure from all of those posts that came before this one, and present to you a creative meal of Burnt Tomatoes and Cheesy Peasy Chicken!

It’d be great to have your feedback, and if any of you are interested in contributing to this series, feel free to email me with some ideas! I’d love to meet and work with you. :-)

IMG_0142Burnt Tomatoes:

Serves two.

1 tomato

1 green onion

salt

pepper

oil

IMG_0150Steps:

1. Preheat skillet and oil on low heat.

2. Slice tomato into 1/2 inch pieces. Slice green onion into 1/4 inch pieces.

3. Sprinkle salt and pepper onto both sides of the tomato pieces.

4. Place tomatoes in skillet. Turn heat up to medium. Add the green onion. Cook both sides of the tomatoes until they are brown or burnt (approximately 10 minutes).

5. Remove from heat.

IMG_0140Cheesy Peasy Chicken:

Serves two.

2 chicken breasts

1/2 cup frozen peas

2 slices Kraft cheese

1 green onion

1 tbsp butter

salt

pepper

dill

oil

Steps:

1. Preheat oven to 375°F.

2. In a medium bowl, add peas, cheese, green onion, butter, salt, and pepper. Mix well.

3. Slice chicken breasts down the centre. Drizzle oil onto and inside of chicken.

4. Stuff the chicken with mixture. Sprinkle more salt and pepper over chicken breasts. Add dill.

5. Cover the chicken with foil. Place in oven and cook for 1 hour, or until chicken has browned. 

6. Remove chicken from oven. Place on a plate, and enjoy the cheesy peasy goodness!

IMG_0155I found the recipe for Burnt Tomatoes in The Kinfolk Table recipe book. My husband and I are starting to limit our carbohydrate intake, so rather than our meals consisting of our usual meat, veg, and carb layout, our plates now look like meat, veg, and more veg. William Hereford’s original instructions called to bake the tomatoes in the oven rather than fry them and to add flour. I wanted to see how I could make the recipe my own, and to shorten the time that it took to make them. Also, adding flour would defeat the purpose of not having carbs. The Cheesy Peasy Chicken actually began as a joke. I told Geoffrey that I wanted to make stuffed chicken breast, but knowing that we were low on groceries, he asked me what I would fill it with. I said that I wasn’t sure, cheese and peas? He yelled out Cheesy Peasy Chicken, and I liked the way it sounded. I made it, and it was delicious.

<3

Emory

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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