Sunday, May 14, 2017

Lemon Cream Tart with Macadamia Nut Crust



I think lemon is one of those quintessential flavors of spring.  Maybe it's one of those flavors that you either love or hate.  But we just love it here! Especially when it comes in the form of dessert.  I decided to make this Lemon Cream Tart for Easter this year and it was delicious. The tart shell is salty and buttery, crispy and slightly sweet and made with roasted macadamia nuts (which I also love). The filling is a simple lemon curd mixed with fresh whipped cream.  What could be better? The combination is heavenly and it would make a lovely addition to any spring or summer menu.


Lemon Cream Tart with Macadamia Nut Crust
for the crust
1/2 cup macadamia nuts, roasted and salted
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
1 Tbsp. cold water

for the lemon curd
zest of 3 lemons
1 1/2 cups sugar
1 stick unsalted butter
5 large eggs
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1/8 tsp. salt

1 cup whipping cream, cold
1 Tbsp. powdered sugar
1 tsp. vanilla extract

fresh blueberries for garnish, if desired


Preheat oven to 375 degrees F. Put all the ingredients for the crust into a food processor fitted with a blade attachment.  Blitz until it resembles a coarse meal.  Press into a 9-inch tart pan and bake  for 11-13 minutes. Remove from oven and allow to cool completely.

For the lemon curd, add all ingredients into a medium saucepan.  Cook over medium heat until butter is melted, stirring frequently.  Increase heat to medium-high and cook until thickened, whisking constantly; about 8-10 minutes.  Pour into a bowl and cover with plastic wrap, pressing it down on top of the curd to prevent film from forming.  Chill in refrigerator.

When the curd and tart shell are cooled.  Make the whipped cream.  Pour cold cream into a mixing bowl.  Whisk on high until stiff peaks form.  Mix in the powdered sugar and vanilla.

To assemble the tart, mix 1 cup of the whipped cream with the chilled lemon curd. Pour into tart shell and freeze 2 hours before serving. Remove from freezer 5-10 minutes before serving and add fresh blueberries for garnish.  Keep leftovers covered in the freezer.

Thursday, April 13, 2017

Roasted Sweet Potato Fries and Guacamole


Some of you know that for the past 30 days I have been doing the Whole30 diet.  I have LOVED it and will definitely be doing it in the near future. (But I gotta celebrate my birthday first!!)  You see, this girl has a really hard time with her sugar habit!  It's hard to break.  During the 30 days you don't consume added sugars of any kind, no sweets, treats or even "healthy" treats. (And there's other stuff too.)

While some may think it's super restrictive, which it kind of is, that totally works for me.  You see I just finished reading Gretchen Rubin's, Better Than Before, which is mainly about habits.  There are basically two kinds of people when it comes to habits; moderators- those who are good with having just a little, which keeps them from going overboard, and abstainers-those who, if they have just a little, it will push them overboard, leading them to overindulge.

I am an abstainer, that is why this works for me.  I also know it's not forever.  It's meant to be a reset diet, to help target food sensitivities, heal the gut and break free from a bad relationship with food.  Although I am done with my first round, I'll definitely be back for more.  I don't think my body is done yet, but I do need to take a break for a while.  Hopefully in the meantime I can keep up most of the habits, while still being flexible.

So, are you wondering what the heck this has to do with sweet potatoes and guac?  Well this is probably one of my most favorite things I made during Whole30.  The fact that fat was not the enemy and I could eat LOTS of avocado totally made me happy! This guac is out of this world.  And, what's not to like about sweet potatoes?  Granted, they're not crispy like regular fries.  In fact they're kind of floppy and I actually ate them with a fork.  But that may be because I can't cut fries worth a darn, HA! So, Whole30-ers or not, there's nothing not to love about this combo.



Roasted Sweet Potatoes and Guacamole
for the sweet potatoes:
4 medium sweet potatoes, peeled and sliced into wedges
olive oil
salt
smoked paprika

for the guacamole:
3 good-sized avocados, halved, pitted and peel removed
1 lime
1/2 tsp. salt
2-3 Tbsp. Restaurant Style Salsa  (or your favorite, fresh is best!)
1 clove garlic, minced
1 Tbsp. fresh cilantro, chopped
*1 Tbsp. jalapeño, minced (In you choose a different salsa and need a little more kick.)


Preheat oven to 450 degrees F.  Line a baking sheet with silicone baking mat, if desired. In a mixing bowl, toss sweet potato wedges with a couple drizzles of olive oil, a few dashes each of salt and smoked paprika, until well-coated.

Lay out evenly on baking sheet and bake about 30 minutes, or until lightly browned. About halfway through, take them out, loosen them with a spatula and give them a little shake.

While the sweet potatoes are baking, mash the avocados and place them in a serving bowl.  Add in the rest of the ingredients and stir until combined.  Taste for seasoning and adjust if necessary.

Once sweet potatoes are cooked, allow to cool slightly.  Serve warm with guacamole.



SOURCE: Slightly adapted from No Crumbs Left


Friday, February 17, 2017

Greek Pot Roast


So, how many of you have an instant pot and love it?  I've been dying to get one since Christmas and we finally did last week!  Thank you Amazon prime for 2-day delivery!  We've used it about 4 or 5 times since then and just love it.  I seriously can't believe how fast it cooks things.  Like, if you cut a roast into pieces....10 minutes.  10 minutes!!!  Gone were the days of oops, forgot to turn on the oven or crockpot 6 hours ago, I guess we're having cereal for dinner....again, ha!

Anyway, I'm so happy with how this roast turned out.  Greek food and flavors are some of my most favorite to prepare and eat.  While the meat doesn't taste quite like your typical gyro meat with ground lamb, it's still very tender and well-seasoned.

You can serve the meat with some veggies over rice or potatoes but I love to serve it gyro-style. Use either some flatbreads or pitas, spread the meat down the middle and add toppings, such as tzatziki sauce, cucumbers, tomatoes, extra onions, feta cheese or kalamata olives.


Greek-Style Pot Roast (Instant Pot/Slow Cooker)
2-3 lb. boneless chuck roast
olive oil
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. marjoram
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. dried dill
1 small onion, halved and thinly sliced
5 cloves garlic, minced
1/3 cup sun-dried tomatoes
1/2-1 cup beef broth

Trim any excess fat off the roast and cut into 1-inch thick slices.  Mix seasonings together in a small bowl. Add meat to a bowl, drizzle with olive oil then add seasonings and toss to coat.

If using the Instant Pot/pressure cooker, turn on sauté mode.  Drizzle a little olive oil in the bottom and add the onions.  Sauté 4-5 minutes until tender, stirring frequently.  Add garlic another 30 seconds, careful not to burn it.  Add the meat and sun-dried tomatoes and pour in the broth.  Give it a little stir then pop the lid on.

Cook on high pressure for 30 minutes. Let rest for 10 minutes then release steam and open the lid.  Remove meat to a plate or cutting board.  Slice or shred the meat and put it in a serving dish. Strain the onions and tomatoes from the liquid and add them back to the meat.  Add additional broth back to the meat as well, taste for seasoning and adjust, if necessary.


*To cook in a slow cooker, trim fat off roast and leave it whole.  Place in slow cooker, rub with seasonings then add the onions, garlic, tomatoes and broth.  Cook on low 6-8 hours or until comes apart easily.



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