May 2nd

Okay, I finally had a day where I remembered all 3 meal pictures!  Yay for me!


Breakfast: Cereal with nonfat vanilla yogurt and strawberries.







Lunch: Rice and beans with salsa and a salad.  Can I just also note that keeping a bottle of salsa at work is one of the smartest things I've ever done.  I put it on everything.


Dinner: Ziti with marinara and green beans.


Snacks: banana, cafe au lait with skim milk, strawberries, strawberry cake and beer bread.  A slight detox after Sunday....


I also wanted to be sure to include this recipe for Strawberry Rhubarb Tart, because it got rave reviews at brunch, and it is incredibly easy.



Strawberry Rhubarb Tart:


Crust:
(This is taken from David Lebovitz' blog, which I highly recommend.  He takes the best food pictures I've ever seen.)

90 g (3 ounces) unsalted butter, cut into pieces
1 tablespoon vegetable oil (I used canola)
3 tablespoons water
1 tablespoon sugar
1/8 teaspoon salt
150 g (5oz, or 1 slightly-rounded cup) flour

Preheat the oven to 410º F (210º C).

1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.

2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.

4. Transfer the dough to a 9-inch (23 cm) tart mold with a removable bottom and spread it a bit with a spatula.

5. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.

6. Cover with plastic wrap and place in fridge until ready to use.  I made mine the night before and froze it, so that's an option, too.

Filling:
-1 lb rhubarb, ends trimmed and cut into 1/3 in pieces
-1 lb strawberries, hulled and quartered
-1/3 c. whole wheat flour
-1 c. sugar
-2 tbsp crystallized ginger, chopped into small pieces


Combine all filling ingredients in large bowl until the juices from the fruit have absorbed all the dry ingredients.  Let sit 5-10 minutes.

Ready to go in the oven!

Remove pastry from fridge and fill with fruit.  Put back in fridge to chill for 25 minutes.


Preheat oven to 400F.


Line a baking sheet with parchment paper and place tart pan on there to catch all the juices.


Bake 30-35 minutes, or until center is set and juices are bubbling around the edges.