Carrot and Leek Tart

*this recipe utilizes many of the Superfood sidekicks*
It is a slightly altered recipe found in LaCucinaItalianaMag.com, Nov. 2009 issue
I made it this week for lunch and wanted to lick the pan.

Dough
1 c. whole wheat flour
1/4 tsp. fine sea salt
4 tbl. unsalted butter, room temp
2 tbl. blanced slivered almonds
1 egg
1 tbl. ice water

Combine flour and salt. Add butter and mix until incorporated. Add almonds and eggs, and mix until it resembles a coarse meal. Add ice water and knead until dough is smooth. Wrap ball of dough in plastic wrap and refrigerate 30 minutes.

Filling
2 lb. peeled and 1/2 in. sliced carrots (5 cups total)
2 large sliced leeks, (white part only) (2 cups total)
1 tsp. each thyme, parsley, and marjoram
2 tbl. extra-virgin olive oil
3/4 cup water
2 tbl. unsalted butter + some to grease the pan
1 1/2 c. grated Parmigiano-Romano cheese
2 large eggs
1/4 tsp. black pepper
plain bread crumbs

Heat oven to 350F.

Heat olive oil over med. high heat. Saute sliced leeks with pinch of salt until they are softened, approx. 4 minutes. Set aside.

In saucepan, combine carrots, water, herbs and 1/2 tsp. salt and bring to a boil. Reduce heat to a simmer & cook partially covered until carrots are soft, but not mushy, about 15 minutes. Most of the water should evaporate. Drain carrots, reserving 2 tbl. cooking water.

Set aside 1 cup sliced carrots for garnish.

In food processor, pulse remaining carrots, eggs, 1 c. cheese, reserved water, and salt and pepper.

Grease bottom of 9 inch tart pan generously with butter. Sprinkle with bread crumbs then roll dough out and press into bottom of pan, but not up the sides.

Spread leeks over dough, then carrot puree. Layer remaining sliced carrots around edge of tart and sprinkle with remaining cheese.

Bake for 25 minutes until the tart is set.

Serve warm or at room temp.

Superfood Pizza, from the NY Times

This recipe utilizes Olive Oil, Whole Wheat, Walnuts, Dark Leafy Greens (arugula). I've not tried it but thought it would be a good one to check out.

http://www.nytimes.com/2009/05/26/health/26recipehealth.html?_r=1&ref=health

Basic Whole Wheat-Oat Bran Pancakes

Who doesn't love a big batch of pancakes on the weekend? And what an easy way to feed a bunch of people breakfast. But from a nutritional standpoint, the classic white flour recipe is more a dessert product than a healthy meal.

After much experimentation, I now have a whole wheat and oat bran pancake recipe that is not only better for you but is a big hit with kids of all ages.

The trick of getting perfect pancakes is a good griddle that evenly conducts the heat and non-stick cooking spray. I love my reversible stove top griddle and grill from Crate and Barrel. I put it on medium-high and when a drop of water sizzles, it is ready to go. That's when I spray on the cooking spray and immediately pour the pancake batter. You also want a wide spatula for flipping.

Makes Approximately 10 6" pancakes

Ingredients:

1 1/4 cup white whole wheat flour (King Arthur is my brand.)
1/2 cup of oat bran
3 t of baking powder
1/2 T of baking soda
1 t of cinnamon
1 egg (or 1/4 cup of egg substitute)
1 1/2 cups of skim milk (can use whole or low fat)
3 T of melted butter (you can use applesauce or canola oil but does change the texture and flavor)
1 t of vanilla
1 T of sugar

non-stick cooking spray
topping of choice (fruit/yogurt or syrup)


Directions:

Combine flour, oat bran, baking powder, baking soda and cinnamon in a large bowl.

In a smaller bowl lightly beat egg then add the rest of the ingredients, mix well.

Add the wet ingredients to the dry ones. In 1/4 cup servings, pour batter onto hot griddle. Flip when the batter starts to bubble. If pancakes are burning, turn down the heat a notch.

Martha Stewart Move: When mixing the wet ingredients, set aside the egg whites. Then right before cooking the pancakes, beat the whites until stiff, then fold into the pancake batter.

Super Nutritious Move (that my kids hate so it is just for me): Add to 1/2 cup of batter, two tablespoons of flax seed meal and chopped walnuts. For topping, mix 1/2 cup of yogurt and mix in either 1 T of pure honey or maple syrup. Then stir in 1/2 cup of blueberries, strawberries or raspberries. I like to layer. One pancake, half that topping, then another pancake on top of that, then the remaining yogurt/berries. This makes for a very filling but healthy breakfast. If you're dieting, you're all set for your whole grains for the day.