Debbie Macomber's Cedar Cove Cookbook Read Online Free PDF Page A

for a boring wrap!
    Serves 2
    1 large plain or spinach flour wrap (or flour tortilla)
    2 tablespoons scallion cream cheese
    4 ounces sliced roast turkey
    2 ounces sliced provolone cheese
    8 thin cucumber slices (about ¼ of a cucumber)
    Handful baby spinach leaves
    ½ cup alfalfa sprouts
    1. Lay tortilla on countertop. Spread cream cheese on tortilla. Layer turkey, cheese, cucumber, spinach and sprouts. Tightly roll up tortilla; slice in half diagonally.
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    TIP
    Look for ready-made wraps at your market. Since this sandwich is stuffed full, you need a strong wrap to hold it all.
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Broccoli and Cheese Soup in a Bread Bowl
    H aven’t you always wanted to make your own soup in a bread bowl, like in restaurants? Now you can.
    Serves 4
    2 tablespoons unsalted butter
    1 small onion, chopped
    Salt and pepper
    1 clove garlic, chopped
    1 teaspoon chopped fresh thyme
    3 tablespoons all-purpose flour
    4 cups reduced-sodium chicken broth
    1 pound broccoli (about 2 heads), stems thinly sliced and florets cut small
    ½ cup heavy cream
    1 cup shredded cheddar cheese
    4 small round bread loaves (4-5 ounces each)
    Olive oil
    1. Melt butter in a medium saucepan over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add garlic and thyme; cook 1 minute, stirring. Sprinkle in flour, stirring constantly until incorporated. Slowly pour in broth, ½ cup at a time, stirring to blend. Add broccoli; cook 10 minutes, until tender.
    2. Using an immersion blender, puree soup until smooth. (Or transfer soup to a blender; blend until smooth.)
    3. Return soup to pot; add cream and cheese and warm over low heat, stirring.
    4. For bread bowl: Preheat oven to 400°F. Using a serrated knife, slice a thin circle off the top of each round. Lift off the circle; use your fingers to pull out the soft insides of the bread, leaving at least a ½ inch of bread around the sides and bottom of the loaf. Set the loaves on a baking sheet and drizzle olive oil into each cavity; spread the oil to coat the inside. Bake rounds about 10 minutes, or until crusty and golden. Ladle warm soup into bowls and serve immediately.
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    TIP
    Look in the bakery section of your supermarket for bread rounds about 5 ounces in weight to make the bowls.
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August Corn Chowder
    M ade in August, this soup highlights the sweetness of just picked fresh corn. But it’s still good made other times of the year using a 16-ounce bag of frozen corn.
    Serves 4
    2 tablespoons unsalted butter
    1 medium onion or 2 shallots, finely chopped
    3 cloves garlic, minced
    1 teaspoon dried whole thyme or 2 teaspoons chopped fresh thyme
    Salt and pepper
    3½ cups reduced-sodium chicken broth
    4 medium boiling potatoes, such as Yukon Gold, unpeeled and diced
    5 ears corn, kernels scraped off
    2 medium beefsteak tomatoes, chopped
    1 tablespoon red-wine vinegar Sour cream and chopped fresh tarragon, for garnish
    1. Melt butter in medium saucepan or soup pot over medium heat. Add onion; cook 5 minutes, stirring often. Add garlic, thyme, salt and pepper; cook 1 minute, stirring. Add broth and 1 ½ cups water; bring to a simmer.
    2. Add potatoes to simmering broth; cook 20 minutes, until cooked through. Stir in corn kernels and tomatoes; cook 15 minutes.
    3. Remove from heat; stir in vinegar. Garnish servings with sour cream and tarragon.

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    TIP
    Substitute always-available cherry tomatoes in the winter months, when beefsteak tomatoes aren’t available.
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Homemade (with Help) Chicken Noodle Soup
    T his classic soup is made easy by using a precooked rotisserie chicken. You’ll need one small roasted chicken for the soup.
    Serves 6
    2 tablespoons olive oil
    1 small onion, finely chopped
    2 large carrots, peeled and very thinly sliced
    1 stalk celery, thinly sliced
    1 teaspoon fresh thyme or ½ teaspoon dried whole thyme
    8 cups reduced-sodium chicken broth
    3 cups shredded meat from a purchased rotisserie chicken
    3 ounces wide egg noodles (about 1 cup dry)
    ¾ cup frozen peas