Thursday, January 20, 2011
Ham and cheese tarts...and New Year's resolutions
It sounds cocky to say, but I made a lot of headway with resolutions last year. I know you're supposed to be specific in your resolutions, but last year I had a vague goal with a lot of small, specific ways of achieving that goal.
The goal? Brace yourself. Live a good life.
The specifics? There are many, but some of them include:
1. Prioritize faith daily
2. Exercise regularly, even if only in short increments
3. Challenge myself in exercise
4. Eat less processed foods
5. Consider carefully the processed foods I eat
6. Cook with less salt and sugar and more nutrients
7. Show love in tangible ways
8. Show love for myself by taking time to engage in things I enjoy
9. Floss more regularly
10. Forgive, forget and move on when I inevitably mess these things up
Number ten was the key for me last year.
Since last year's resolution worked out so well, I'm doing it again year with a focus on these goals particularly when I'm stressed. So, that time is now.
This ham and cheese tart recipe is a perfect example of this resolution. The recipe uses refrigerated crescent dough. Not so good. However, in considering that, I paired it with a spinach salad and roasted sweet potatoes. Good. I get to enjoy this tasty dinner but boost the overall nutrition of the meal by serving healthy, filling sides. With this meal, I'm considering, forgiving and forgetting.
One day, I hope to try substituting a homemade dough, perhaps a pizza or calzone dough that I've liked. Until then, I'll continue to enjoy these tarts without the upgrade. The combination of ham and cheese is comforting while the mustard gives it some significant zing. Both dijon and spicy brown mustards work well.
Ham and Cheese Tarts
(generously shared by a former roommate)
1 package of refrigerated crescent rolls
1 package of deli ham (approximately 1/2 pound), chopped
1/4 cup chopped onion
1/2 cup shredded cheddar cheese
a pinch of black pepper
1/2 heaping teaspoon dijon mustard
Preheat the oven to 350 degrees. Grease mini-muffin pans.
Mix together the last six ingredients,
Roll out crescent rolls. Press seams together. Cut into squares so that each half of the dough makes 12 crusts (see dough diagram below). Press into muffin pans. Fill dough with filling. Bake for 15 minutes.
Makes 24 tarts