The Whole Wheat

This tart is one of my go to standby recipes.  Both Brad and I love it everytime we make it.  Though I prefer to make my own crust, I confess that a premade crust can come in handy when you don’t have the time or energy (such as this pregnant lady) to make your own.  Brad also asked me to specifically note that maple bacon is a bad idea in this tart - a smoky or savory bacon is the way to go.

Ingredients:

• 1 pie crust
• 3-4 pcs bacon, cut into 1/2? pcs.
• 3 eggs
• 1c. milk (I use 2% typically)
• 1T Dijon mustard (optional)
• 3 small leeks chopped finely
• ~3/4c crumbled goat cheese

1. Pre-bake the pie crust approximately 10 minutes or until lightly colored.  Follow directions on package or recipe used.  Typically this is about 10 minutes at 375.  I like to use  pie weights to keep the crust in nice shape.
2. If necessary, change oven to 375. Cook bacon on stove top. While that is cooking, beat the eggs, milk, and Dijon together in a bowl.
3. Remove bacon to paper towels then cook leeks in some of the left over grease (or olive oil if you prefer).  Cook until softened and nicely colored. Remove from heat.
4. Spread veggies evenly in a pie plate, add bacon & goat cheese covering evenly. Pour on egg mixture. Bake 45min-1hr until egg mixture is firmly set.
5. Serve with a green salad or cooked green side for a perfect dinner.

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• pinch of nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening at room temperature (non-hydrogenated please!)
  
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• About 1/3 cup demerara sugar for tops of cookies (or other chunky sugar)

1. Whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a bowl until combined.
2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
3. Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
5. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Recipe originally from Epicurious with very few modifications.

Hello my loyal Whole Wheat readers! Thank you for sticking by me during this drought of posts. As you can see - I’ve been busy baking my own little bun in the oven. I’m in my 30th week of pregnancy and it has been a great experience thus far.

However, my cooking has fallen by the wayside as many times food preparation has made me feel nauseous or I’ve simply been too worn out to deal with making a meal. This has been a really interesting experience for me as Brad has really stepped up to the plate and made much of our food. It has been very nice!

Even though the 3rd trimester fatigue is starting to descend, I think I will be able to start posting from time to time again. So please hang in there with me and we’ll get back to fun, healthy food - The Whole Wheat style - in no time. Plus for all you moms and potential moms-to-be, I’ll definitely do some round up posts of things I’ve found helpful during pregnancy and share how I deal with a little addition to the family too.

Thanks again for sticking around! There will be more soon! Happy Holiday season everyone!

For lunch today I took a trip to San Francisco’s Civic Center to check out the Slow Food Nation Marketplace. This is a great event because its free and casual. There is a farmer’s market with wonderful vendors, a beautiful garden that volunteers helped plant in the center, and food stalls selling wonderful lunch & snack foods.

Honestly Slow Food Nation couldn’t be happening at a more beautiful time in San Francisco - its sunny & warm - very unusual for us but enjoyable and lovely! The setting for the Marketplace is the lawn in front of City Hall. Its a stunning backdrop and really just epitomizes San Francisco! (photo from iPhone on the go)

I found a few new favorite vendors while poking around the farmer’s market section. Believe me - this is just a few I stumbled on - so many are spectacular!

• Grindstone Bakery: ancient grains, all gently stone milled, then made into exquisite loafs of bread & cookies. If you live in the Bay Area please try a loaf, you will not be dissapointed!
• Beekind: honey straight from Sebastapol in Sonoma County. You wouldn’t believe the flavors and infusions! My favorite was the Chai Infused Honey - unique and delicious - would be amazing on ice cream.

I had a lovely chicken biryani from Vic’s Chaat Cafe for lunch. The yogurt sauce really just brought it all together.

And after my tour and enjoying the sunshine, I headed back to the office. If you get a chance, swing by the Marketplace this weekend. It runs 9-4p Friday thru Sunday.

This weekend kicks off an event I’m extremely excited about: Slow Food Nation!  Slow Food Nation is the “first-ever American collaborative gathering to unite the growing sustainable food movement and introduce thousands of people to food that is good, clean and fair.”  Its going to be an amazing weekend here in San Francisco!

First, check out the Slow Food Nation website for full details!

Next, if you will be in the Civic Center area, go check out the Marketplace where you’ll find a farmer’s market and Slow Food Providers with tasty treats to buy.  You will find me at Primavera for sure - they make some of my favorite items in the bay area - especially their Chilaquiles, my favorite Saturday morning farmer’s market treat!

Some of my other favorite vendors will be around as well. Check these wonderful folks out if you have time! Market vendors: Blue Bottle Coffee, Massa Organics (best brown rice around), Bodega & Yerba Santa (wonderful goat cheeses by someone who loves his goats - ask to see the photos!),  and Far West Fungi.  There are so many outstanding vendors I can’t pretned to list them all but these are a few of my favorites.

Now onto eating!  If you make it to the market place - be sure to check out Slow On the Go to get a bite to eat.  Some top choices (though none will be dissapointing!) are Primavera, Out the Door, and Vik’s Chaat Corner.

Friday evening, you will find me volunteering at the Fort Mason Welcome Tent.  I will be at Guest Services all evening so please stop by and say hi if you will be around!

Saturday & Sunday the events I’m most excited about are the Taste Pavilions!  One fee gets you in to taste all kinds of delectable bites!  Find me at the Taste Pavillion on Sunday afternoon.

There are so many other wonderful events all weekend.  Please peruse the Slow Food Nation site and find something you would like to try!

I will do my best to post some photos and news from the event along the way!

These waffles get their great color from the little bit of molasses in them.  The molasses also adds a wonderful depth of flavor and really livens up this breakfast treat!

Mixing the types of flour and adding a bit of molasses actually makes these so much healthier and more satisfying.  I foresee more frequent waffle weekends in our house now! 

Ingredients:

• 1 c. spelt flour
• 1 c. all-purpose flour (or use 2 c. all-purpose)
• 1/2 t. salt
• 2 T. sugar
• 1 1/2 t. baking soda
• 1/4 t. ground nutmeg (opt.)
• 1/2 - 1 t. ground cinnamon (opt.)
• 1 T. molasses
• 1 c. + yogurt or sour cream (up to 1 1/2 c. - modify milk as needed)
• 1/2 c. milk (I like almond milk (a nut milk) but feel free to use soy or cow milk
• 2 eggs, seperated
• 4 T. butter, melted and cooled

1. Preheat waffle iron & lightly brush with canola oil or spray with cooking spray.
2. In one bowl combine dry ingredients.
3. In another bowl, combine molasses, yogurt, milk, and egg yolks. Stir in cooled butter.
4. Beat egg whites until they have soft peaks.
5. Combine wet & dry ingredients, mixing lightly.  Gently fold in egg whites.
6. Spoon or ladle the batter onto the hot waffle iron.  You may need to gently spread to cover evenly.  Waffles will cook for 3-5 minutes.
7. Serve immediately!  I like them with maple syrup or raw honey, fresh fruit, and maybe a touch of whipped cream if you want to splurge!