Root & prosciutto tart with goat cheese

Root & prosciutto tart with goat cheese

I was in a little food competition recently and I made this yummy tart for it. I have been craving it lately so I dug up my recipe for round 2 of roasted root deliciousness.  This tart is pretty irresistible and contains all of my favorite things: goat cheese, meats that taste like bacon and …I think that’s all it takes to win me over.

This is a super quick and easy recipe that looks like a lot of work so impress your friends or you kids ( kids are very hard to impress these days) and pretend you are a top chef!  Take it on a picnic, eat it while watching project runway or serve it with soup and salad all fancy like.

So go, get in the kitchen, make something new, experiment, possibly burn something or make something beautiful but try and you might surprise yourself!

What you need

  • 1.5 c whole wheat flour
  • 1/3 cut real butter or vegan butter
  • 1 tsp baking powder
  • a few tbsp cold water
  • pinch of salt
  • 2 carrots
  • 1 parsnip
  • prosciutto
  • Goat cheese, 6 oz
  • shallots
  • rosemary
  • thyme
  • peach preserves (optional but yummy!)
  • salt to taste

How to made it

  • brush the carrots and parsnip with the peach preserves (optional)  and a bit of oil and roasted them in the oven until  tender, about half hour
  • To make dough mix flour, pinch of salt and baking powder, cut in butter dd water 1 tbsp at a time and knead together to form a ball
  • roll out to a rectangle and place on a baking sheet, roll over edges to form a crust if you like
  • brushed the crust with more peach preserves (optional)
  • place half of the goat cheese on the crust
  • assemble the carrots and parsnips on the crust and topped with hunks of goat cheese, shallots, prosciutto,  rosemary and thyme
  • put the tart under the broiler until the cheese browned and bubbles a bit
  • voila!

Curry, ginger & coconut carrot soup


My sister recently went to Bahrain to visit her husband who is stationed there and as soon as I heard where she was heading I begged her to bring me back some spices. When my package arrived I knew right away that there was curry inside,it was so strong I could spell it before I opened the box!

It snowed today (really spring??!) and my daughter was sick and wanted soup. This coconut, ginger & curry carrot soup is the perfect gloomy day meal and it warms you up with a little bit of spice.  The best part is that it is super easy and quick to make, just throw it all together, cook, purree! I topped mine with some Greek yogurt, try it!

Want to know a little trick when buying your coconut milk? Shake the can! Good coconut milk with a lot of the cream and  goodness will be heavy and not make any noise when you shake the can and coconut milk that is mostly coconut water will slosh around.

I also made some roasted honey & curry chick peas to snack on, another quick and easy treat- yum!

*makes 6 servings, yay for leftovers!

What you need

  • 8 carrots
  • 4 cloves of garlic
  • 1 yellow onion
  • fresh ginger,  a chunk the size of your thumb
  • 3/4 c red lentils
  • 1 can of coconut milk
  • 2 c water
  • 4 tbsp curry
  • 2 tbsp honey
  • salt to taste
  • 4 tbsp coconut oil

How to make it

  • in a pot put coconut oil, onions and garlic- cook for a couple of minutes
  • add lentils, carrots, and spices and cook until onions are translucent
  • add coconut milk and water and boil until lentils are done and carrots are tender
  • put in a blender and puree with honey adding a bit of water or salt as needed
  • enjoy!

** to make the chickpeas just dry canned chick peas with a paper towel, toss with curry and honey and  cook at 240 for about 45 minutes or until they are crisp!