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20160222 Grilled Rueben Sandwich


Grilled Rueben Sandwich


  • 4 ounces corned beef

  • butter

  • 2 slices rye bread

  • Sauerkraut

  • 2 slices Swiss cheese

  • 2 tablespoons Thousand Island dressing



  1. Generously spread butter on one side of bread slices. On the other side spread less butter and Thousand Island dressing.

  2. Turn bread onto generously buttered side down (Thousand Island side up) place one slice of cheese on one side of bread; to this add corned beef and Sauerkraut followed by the second piece of Swiss cheese. Place the second piece of bread (Thousand Island side down). Grill until heated through and cheese has melted.


20160222 Mulligatawny Soup


Mulligatawny Soup


  • 2 tablespoon vegetable oil

  • 1 large onion chopped

  • 3 garlic cloves chopped

  • 3/4 tablespoon garam masala

  • 3/4 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne pepper

  • 1 bay leaf

  • 3/4 cups dried red lentils

  • 5 1/2 cups chicken broth

  • 2 chicken legs

  • 1/2 can coconut milk

  • 1 tablespoon fresh lemon juice

  • 1/3 cup basmati rice



  1. Brown chicken in vegetable oil.

  2. Heat 2 tablespoons vegetable oil in heavy pan over medium high heat. Add onions and cook until golden brown stirring frequently. Add garlic and saute. Add garam masala and add ground coriander, turmeric and cayenne pepper.

  3. Next, add the bay leaf. Cook for a minute. Add chicken broth and bring to a boil. Add chicken then reduce to a simmer and cook for 15-20 minutes. Add lentils then rice. Cook until lentils and rice are tender. Discard bay leaf. Remove chicken legs and debone.

  4. Puree soup in a food processor until smooth. Pour in pot and return to the stove. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.

  5. Pour soup into bowls and garnish with lemon wedges.


Posted: 2016-22-02