Green Apple Tart

So, my husband and I cut sugar out of our diet each year right after New Year's (usually until Valentine's Day).  It's just a way for us to eat healthier and not be constantly tempted with treats (as we were the whole month of December because who says no to homemade toffee and peanut brittle?).  We made this on Sunday to satisfy our sweet tooth one month into it.  It was pretty good and reminescent of apple pie.  I didn't have a tart pan, so I just used a 9 inch spring form pan, but it's best to place on top of a cookie sheet as the sauce may leak out of the bottom of the pan. 

Green Apple Tart with Vanilla Pecan Crust
from deliciousliving.com

Serves 8 / This scrumptious tart strikes a rare balance between rich and not-too-sweet. Prep tips: Fresh vanilla bean adds a decadent element, but you can substitute 1 teaspoon vanilla extract in a pinch. A mandoline makes it easy to slice apples uniformly, but a good sharp knife works too.


Vanilla Pecan Crust
3/4 cup pecans
5 dates, pitted
1 vanilla bean pod (or 1 teaspoon vanilla extract)
2/3cup blanched almond flour or almond meal (I accidentally used regular flour and it still turned out)
1 egg
1/8 teaspoon salt

Filling
4 medium Granny Smith apples (about 1 3/4 pounds), peeled and sliced 1/8-inch thick (I used 3 and it was plenty)
1 tablespoon fresh lemon juice
2 tablespoons arrowroot powder
1/4 cup agave nectar
3/4 teaspoon ground cinnamon

1. Preheat oven to 400˚. Place pecans and dates in a food processor and pulse until coarsely ground. Slit vanilla bean pod lengthwise and scrape inside to remove vanilla beans; add to pecan mixture and pulse until well ground. Pulse in flour, egg, and salt. Continue pulsing until mixture begins to form a ball. Lightly coat a 9-inch tart pan with oil or cooking spray. Using wet hands, press crust onto bottom and up sides of tart pan; prick all over with a fork. Bake for 10–12 minutes, until crust is dry, firm, and lightly browned. Cool completely.
2. Preheat oven to 350˚. In a large bowl, toss together apple slices, lemon juice, arrowroot, agave, and cinnamon. Fan out apples on top of prebaked crust, forming a circle; then layer more apples over the first circle and in the center. Pour accumulated juices over apples. Cover with foil, place on a baking sheet, and bake for 50 minutes, until apples are soft but still have some texture. Cool before serving.

PER SERVING: 235 cal, 13g fat (4g mono, 2g poly, 1g sat), 26mg chol, 4g protein, 30g carb, 4g fiber, 49mg sodium

Coconut Cashew Stew

I've been messing with it all winter, and I think I have the right combination down now. This stew makes a great main dish. Jamie and I make a pot and live off of it for about four days. It's perfect after riding or walking out in the cold. The apples are delightful (and good for your guts).

You'll need:

2 chicken breasts (cooked and chopped)
4 medium to large apples (I like Fujis)
4 stocks of celery
1 lb. carrots
1 medium to large onion
1 lemon
5 cups chicken broth
1 can coconut milk (ca. 14 oz.)
1 can diced tomatoes (ca. 14 oz.)
2/3 cup long grain rice
1/2 cup raisins
8 oz. cashews
5 tsp curry
1/4 tsp nutmeg
1 tsp ground black pepper (this ain't fresh, so you may want to pull back on the amount if you have fresh pepper)

Pour broth and coconut milk in a pretty darn big pot and start heating it on medium. Chop up carrots, apples, onion and celery and add to broth/milk. Juice the whole lemon into the pot. Dump the tomatoes with their juice into the pot. Add rice, raisins and all the spices too. Turn up the heat and bring to a boil while stirring.

Once it boils, reduce heat and let simmer covered for 20 minutes. Finally, add the chicken and the cashews, and its ready to serve (though it tastes better after sitting in the fridge for at least a day).

Makes 8-10 pretty big bowls.


Jamie and I just eat it on its own, but I've been wondering what could make good side dishes with this. If you have any good ideas, please leave them as comments for me! I'd also be interested in any variations anyone finds good (vegetarian, etc.) Thanks.