Apple Tart

2 Comments

2017-09-01 16.06.13

We have one more day of somewhat summer weather this week and then we start the road to fall. We spent much of August socked in with terrible smoke conditions due to all of the fires in Washington, Idaho, Montana, Oregon, and Canada. All of that time spent with the windows closed and the air conditioning running 24/7 made my brain think the seasons had already changed. I found myself making soup and comfort foods like this delicious apple tart.

Now that summer is winding down, my vegetable garden has been cleaned out, and the mornings are calling for sweaters, I find myself day dreaming about all of the wonderful options for fall baking and cooking.

Stay tuned!

Apple Tart

1 Pie Crust From Heaven Crust Portion

6 Cups of Your Favorite Apples, sliced

Juice of 1 Whole Lemon

3/4 Cup of Coconut Sugar

1/4 teaspoon of Kosher Salt

1 1/2 teaspoons of Ceylon Cinnamon

2 teaspoons of Pure Vanillla Extract

6 teaspoons of Dairy Free Butter

2017-09-01 16.08.08

Add the sliced apples, lemon juice, coconut sugar, salt, cinnamon, and vanilla to a large bowl and let sit for one hour, tossing every 15 minutes.

While the apples are marinating, press the dough into a 9×1 inch tart pan. Preheat the oven to 350 degrees. ¬†Overlap the apples in a circle starting at the outside edge and work your way to the middle. Drizzle half of the marinating sauce over the apples. Dollop the butter over the top of the apples.

Bake for 50-60 minutes (it will depend on your oven) until apples are fork tender. Cover the tart with loosely with foil at the 30 minute mark so that the apple tips don’t burn. Drizzle the tart with the remaining marinade and cool before serving.

Poached Cod with Vegetables

Leave a comment

2016-02-22 13.12.10

I’m trying to be diligent about getting more fish into my diet. I ate a lot more fish and shellfish when we lived in New Hampshire.

2016-02-22 12.40.39

It was readily available and always fresh. Here, we basically live on the border of Washington and Idaho where “fresh” seafood means a little something different.

2016-02-22 12.51.49

We were spoiled in NH so it’s hard to get excited about seafood when it comes frozen (or previously frozen) in the grocery store. But I’m trying.

2016-02-22 12.53.34

I’m definitely a red meat kind of girl. In fact, if you put a rib-eye in front of me a few nights a week you wouldn’t hear any complaints.

2016-02-22 12.58.17

However, because I deal with inflammation issues related to Lyme Disease, my diet has to involve a  lot of vegetables and lighter meals as well as the occasional bloody rib-eye.

2016-02-22 12.58.46

It’s easy to get in the rut of baked fish dishes, but poaching brings a little something different to the table.

2016-02-22 12.59.05

It’s very easy and fast. If you poach it properly, the fish is amazingly moist and flaky. You can poach a large variety of fish with a large variety of ingredients which make the options endless. And lastly, I think it’s gorgeous.

2016-02-22 13.13.08

The contrast of the fish with the broth and whatever other ingredients you use can make for a really beautiful dish. Great for company because it looks so fresh and bright and like you really know what you’re doing.

2016-02-22 13.13.46

When in reality, all it takes is a few minutes to slice some vegetables, a quick saute, and then about 6 tiny minutes to poach the fish. Easy and delicious!

2016-02-22 13.14.59

Poached Cod with Vegetables

1/2 of a White Onion, sliced

1/2 of an Orange Bell Pepper, sliced

3 Large Cremini Mushrooms, sliced

4 Small (thin) Carrots, sliced

About 25 Heads of Asparagus

2 Large Swiss Chard Leaves, sliced

3 Cloves of Garlic, diced

2 teaspoons of Avocado Oil

1 1/2 teaspoons of Fresh Rosemary, minced

2 teaspoons of Fresh Thyme Leaves

1/4 teaspoon of Sea Salt

Several Grinds of Pepper

4 Cod Fillets

32 ounces of Chicken Broth

Fresh Lemon & Parsley For Garnish

Prepare all of the vegetables, herbs, and garlic and set aside. Heat the avocado oil in a large pan and add the vegetables and garlic.Saute over medium high for a few minutes until the onions and peppers begin to soften. Add the chicken broth, salt and pepper, and herbs. Bring the broth and vegetable mixture to a simmer. Add the cod, cover with a lid, and poach for 6 minutes.

**Serve immediately. If you leave the fish in the broth on the stove, it will overcook and become tough.

2016-02-22 13.12.10