Earlier this week, in the midst of the icy cold that has been keeping us Ohioans indoors, my husband and I decided to clean out the fridge and freezer. What this meant is that we thawed some stuff that needed to be used, and planned on using some stuff in the fridge that had a drop-dead date coming soon.
We decided on a variation of the “soup and sandwich” combo that is so appealing during cold weather, making Zuppa Toscana and Strombolis. Excuse the quality of the picture – I took it at my desk, which doesn’t have the best lighting.
Zuppa Toscana (like Olive Garden’s)
modified from Robbie’s Recipe Collection
1 lb linguica, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
2 (14.5 oz) cans chicken broth
1 lb. confetti potatoes, quartered
2 garlic cloves, crushed
1 medium onion, chopped
2 cups chopped escarole
1 c. heavy cream
salt and pepper to taste
In a skillet over medium high heat, brown sausage and bacon; drain, and set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to the pot; simmer for 10 minutes. Add escarole and cream, season with salt and pepper, and heat through.
Proscuitto and Gruyere Strombolis
courtesty Cooking Light
1 (11-oz) can refrigerated French bread dough
2 oz. thinly sliced proscuitto
1 cup trimmed arugula
1/2 c. (2 ounces) shredded Gruyere cheese
1/4 c. chopped fresh parsley
Unroll dough onto a baking sheet; pat into a 14×11 inch rectangle (the kind I got didn’t unroll, so I precut the dough into quarters and rolled it out as thinly as I could with a rolling pin). Cut dough into quarters to form 4 (7 x 5.5 inch) rectangles. Top each rectangle with 1/2 oz. proscuitto, 1/4 c. arugula, 2 tbsp. cheese, and 1 tablespoon parsley. Beginning at the short side of each rectangle, roll up the dough, jelly roll fashion; pinch seam to seal (do not seal end of rolls). Arrange rolls 4 inches apart on a baking sheet. Bake at 425 for 10 minutes or until rolls are slightly browned. Serve warm.
Makes 4 servings. Each serving has: 275 cal, 8.5 g fat, 14 g pro, 24 mg chol, 158 mg calc, 754 mg sod, 1.5 g fiber, 2.3 mg iron, 34.4 g carb, 6 WW points.