The Sensitive Kitchen

Monday, November 07, 2011

Florentine Rolls

I love the garlic-herb pizza dough from Trader Joe's, and had long been thinking it would make a tasty roll. Tonight I proved myself correct. Next time I think I'll lay pesto down under the spinach, just to gild the lily. Hey, perhaps they'll even make an appearance on this year's Thanksgiving table.

1 1-lb package Trader Joe's garlic-herb pizza dough
6 ozs frozen spinach
1/2 c crumbled feta (get the good stuff)
2 Tbsp grated Romano
cooking spray

Preheat oven to 400. On a Silpat or sheet of parchment paper, pat pizza dough into a 10"x12" square. Cover dough with spinach, feta and Romano, leaving a 2" border along one short end. Roll dough toward you as with cinnamon rolls; slice in 12 pieces. Place each piece in the depression of a muffin tin sprayed with cooking spray. Bake 20 minutes or until golden brown.

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Lighter Loaded Baked Potato Soup

A great use for leftover baked potatoes, made lighter with the addition of cruciferous vegetables. Not one of my family could tell the difference. My 5-year-old - always skeptical of anything healthy - asked for seconds.

1 Tbsp butter
1/2 white onion, chopped small
1 clove garlic, minced
1 small head cauliflower, cut into florets
2 c broth
1 1/2 c milk
2 large russet potatoes, baked, skins mostly removed
1/2 c light sour cream
salt and white pepper to taste
scallions or chives
sharp cheddar cheese
bacon bits or crumbled veggie bacon

Heat butter over medium-low heat. Add onion and garlic. Cook, stirring, until softened; do not brown. Add cauliflower and broth; cover and cook until cauliflower is very soft. Add milk; puree using an immersion blender until smooth. Crumble in russet potatoes, pureeing a bit more if desired (we like ours slightly chunky). Stir in sour cream, salt and white pepper. Serve in bowls topped with dollops of sour cream, shreds of cheddar cheese, scallions or chives, and crumbled bacon.

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