I spent the afternoon in the Graduate Studies Room….studying. And I still have more to do, including more studying for my first Organic quiz tomorrow!! sp3, sp3, sp. Sigma. Pi. Double pi. Anyway, while I was there I munched on a Jimmi bar: 18 Rabbits. It was good, and big, but not worth all 220 calories in my opinion. I would have preferred it slightly smaller. While it also tasted great (loved all the chewy oats and nuts), I was still kinda hungry when I finished. It didn’t have the heft of LaraBars.
Did you know spelt is called dinkle in Germany!?!? Haha. Funny word. The husband had spelt pizza crust rising in the fridge all day. It was quite good! Tougher than crusts I’m used to, but it also had quite a nice chew to it. We made an extra large pizza tonight (normally we make a smaller one just for 2 people). I really enjoyed the large slices, even if it meant I only had 2 instead of 4 little ones.
Toppings started with some leftover homemade tomato sauce – (I’m looking a little worn out after a long day)
Followed by fancy shredded reduced-fat mexican cheese, 2 slices of cooked bacon, cooked green and red peppers, a roma tomato, and a raw jalapeno.
After it came out of the oven, put sprinkled on some goat cheese!
As always, the crust was the best part!
I also had a romaine salad with some walnuts and pesto, all in a lime-mustard-EVOO-salt dressing.
CourtneyS. sent me this recipe she developed for a goat cheese tart similar to the one she shared with me in Boston. Sounds like a winner, so I thought I’d share it with you all. Thanks for your brilliance Courtney!
Mushroom and Goat Cheese Tart with Roasted Red Peppers
1. Roast two red peppers at 425 for about 45 minutes (e.g. place two red peppers on a baking sheet and flip them occasionally). When they’re done, put them in a bowl and cover with plastic wrap to steam, then uncover to cool, and peel, seed, and chop into long slices. Alternatively, open a jar of roasted reds!
2. While the peppers roast, make the healthy pastry shell: combine 1 cup flour with salt and pepper in the food processor; pulse in three tablespoons of COLD butter, then add 1/4 cup cold water. Run the processor for about 30 seconds (until the dough forms a ball), wrap in plastic and chill while you make the filling.
3. Saute your choice of mushrooms in a tiny bit of butter and olive oil until tender. (I also added shallot and garlic, but that’s totally optional!)
4. Make the filling: in the food processor, combine 8-10 oz. goat cheese, 1/4 cup 1% milk, 1 egg, 1/4 cup dry white wine, salt and pepper, and fresh basil.
5. Assemble: roll out chilled dough and gently press into tart pan. Spread cooled mushrooms evenly on the bottom, pour over goat cheese mixture, arrange roasted red peppers on top, and sprinkle with parmesan. Bake at 375 for 45 minutes.
And lastly, Tara left a comment about another blogger in need. Please keep this family in your thoughts and consider donating if you can –
Kath (and blog readers),
I have gotten addicted to a really neat blog called www.nieniedialogues.blogspot.com
The woman is amazing. She is a vegetarian and makes great meals for her kids. She is an amazing mother who dedicates herself to her blog and has SO MANY creative ideas. Anyway, two weeks ago she and her husband got in a plane crash. The pilot died, but her husband is 50% burned and she is over 80% burned. If you are interested in helping, or even just reading a beautiful blog, check it out (www.nieniedialogues.blogspot.com). They are trying to raise money so that the children can be supported while the parents go through months of recovery (the mother is expected to be in the hospital for months). Kath, is there any way to spread the info so that lots of people see this? Sorry to make you feel like an ad person, I just really want to help this wonderful person out.
I’m off to study, then early to bed because I need a morning workout to fit it all in tomorrow!
My mouth is craving more chew. To chew or not to chew, that is (always) the question. I’ll report in the AM if I end up having a snack.