Weekly recap, and roasted galettes

Before I get started into my recap of last week, I wanted to share a pathetic bit of info.  I thought of this the other day after I had said to myself, "I was going to do a blog post last night, but ran out of time".  I did?  Oh yeah...I ran out of time after I sat on the couch listening to the boys watch TV, commented on blogs, and stared at my facebook homepage, refreshing it every 3 minutes.  So, apparently I didn't have time to do a post because I was too busy online, haha!

Weekly recap:
Tuesday: Hiking, and 3.7 mile run
Wednesday: 3.6 mile bike ride
Thursday: 2.5 mile run, ab ripperx
Saturday: 3 mile run
Sunday: 2 mile run, 2 mile bike ride

Not as many running days\miles as I wanted, but it's okay.  My weekly mileage will really start increasing here before too long since we're following the half schedule.  

Today I made Roasted Veggie Galettes for lunch.  Here's how mine turned out:

I really liked them, and I'll definitely be making them again!  Next time, though, I'm not going to use\use less wheat flour - the consistency wasn't my favorite using that, and I'll add a bit more salt into the dough itself, and maybe some spices.  We didn't have some of the veggies they called for, so this what I used:

 - Broccoli

 - Carrots

 - Green pepper

 - Onion

 - Garlic

 - Zuchinni

You all should try these and tell me what you think!  Here's the recipe.

Ingredients:

Dough
3/4 cups + 2 Tbsp. AP flour
1/2 cup white whole wheat flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1/4 cup water
2 Tbsp. extra-virgin olive oil

Filling
3/4 cup chopped carrots
1 1/2 cups chopped cauliflower
1 medium red onion, chunks
1 cup mushrooms, sliced
3 cups spinach leaves
1 Tbsp. fresh thyme, chopped
6 cloves garlic, unpeeled
1 tsp. extra-virgin olive oil
2-3 oz. goat cheese crumbles
kosher salt
freshly ground pepper

Glaze
1 egg mixed with 1 Tbsp. water

 

Directions:

 

1. Add dry ingredients from the dough to a food processor. Pulse for 30 seconds to mix up. Add water and olive oil, mixing until the dough forms a ball. Dough should be slightly tacky. Add more water or flour to get right consistency. Remove, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat oven to 400F. Place chopped carrots, cauliflower and onion in a bowl. Toss with some kosher salt and a little olive oil. For a lighter option, spray generously with cooking spray and toss--it works just as well. Spread out in a greased baking sheet.

3. Take your garlic cloves, still in their skin, and place in a piece of tinfoil. Add a tablespoon or two of water and seal. Place on baking sheet with veggies.

4. Bake vegetables and garlic for 25-35 minutes, until browned. Check on them and move them every 10 minutes to prevent burning and sticking.

5. Cook spinach and mushrooms in a saute pan until all liquid has evaporated. This is important since you don't want soggy dough.

6. Place all of your cooked vegetables into a bowl. Mix in thyme and half the goat cheese.

7. Squeeze roasted garlic into a small bowl once it has cooled down a little. It should be soft. Mix in a teaspoon of olive oil to create a paste-like consistency. Add to the vegetable mixture. Salt and pepper your filling to taste.

 

8. Divide dough into four pieces. Roll each one into a rough circle, about 6" wide and 1/4" thick.

 

9. Divide the filling between the four pieces of dough, placing in the middle and leaving at least 1 1/2" around the edge. Press down with the spatula to help flatten the filling. Sprinkle the rest of the goat cheese on top of each galette. Then fold up the sides, pinching each section together.

 

10. Brush with egg wash. Place on baking sheet and cook at 400F for 25-30 minutes until browned, checking every 10 minutes or so. Serve warm.

What are your plans for this week?  

Do you like to try new recipes, or do you usually stick with the same things?