Paleo Pecan Tart Crust - Elana's Pantry

Paleo Pecan Tart Crust

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• 1½ cups pecans
• 1 egg
• 1 tablespoon coconut flour
• ⅛ teaspoon celtic sea salt

1. Place pecans in food processor and pulse until the texture of coarse gravel
2. Pulse in egg, coconut flour and salt until mixture forms a ball
3. Grease a 9-inch tart pan
4. Using your hands, press crust onto bottom and up sides of tart pan
5. Top off crust with your favorite filling
6. Bake until filling is done (length of time dependent upon filling recipe)
7. Serve

Paleo Apple Tart - Elana's Panrty

http://www.elanaspantry.com/paleo-apple-tart/ print

 

Cold weather means apple pie (or some version thereof) in my house.  Our favorite is this cinnamon-spiked apple tart encased in a pecan crust. Since my boys go gaga for anything involving baked apples, this gluten free apple tart with a high protein, grain free crust doesn't last long around here.

Cinnamon Apple Tart with Pecan Crust

• 4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick
• 1 tablespoon fresh lemon juice
• 1 tablespoon arrowroot powder
• 1 tablespoon honey
• 1 tablespoon ground cinnamon
• 1 Pecan Tart Crust

1. In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon
2. Fan apples out on top of uncooked crust, forming a circle
3. Layer more apples over circle and in its center
4. Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling
5. Remove foil and cook uncovered for 5-10 more minutes
6. Serve with Vegan Coconut Whip (page 94 Gluten-Free Cupcakes)

Serves 6

MOW - 10.8.12

Meal of the Week

Tomato and Zucchini with Curry Sauce

Pork Roast with Dijon Mustard Glaze

Tomato and zucchini with curry sauce - Paleo Diet Life Style

Serves 4, as a side

Ingredients

• 1 medium zucchini, cut into ½ inch thick slices;
• 3 plum tomatoes, cut into ½ inch thick slices;
• ½ lb mushrooms, chopped;
• 2 cloves garlic, minced;
• 6 tbsp coconut oil;
• Sea salt and freshly cracked pepper to taste;
• 2 tbsp fresh cilantro, finely chopped;

Curry sauce ingredients

• 1 can (14oz) coconut milk;
• 3 tbsp curry powder;
• 3 tbsp raw honey;

Preparation

1. The sauce is what really requires the most preparation time, so I recommend starting there. In a small saucepan placed over a medium-low heat, combine all the ingredients that make up the curry sauce. Combine well and leave on the stove to simmer slightly for about 20 minutes. During this time, stir every so often and allow it to cook long enough so that it thickens.
2. In a large skillet over a medium-high heat, coat the pan with 2 tbsp of the coconut oil. Add the zucchini to the skillet, placing the slices so that they are spaced out and not overlapping. Cook on each side, about 3 to 4 minutes per side. Once cooked, remove from the skillet and lie flat on a large serving platter.
3. Return the skillet to the heat and coat it again with another 2 tbsp of coconut oil. This time, repeat the previous step, but with the tomatoes. It should take about the same amount of time, if not even quicker. Every once in a while you may want to give the skillet a bit of a toss, as I found that the tomatoes were sticking to it. Once cooked, remove from the skillet and lay them on top of the zucchini slices.
4. Finally, return the skillet back to the heat, coat with the remaining coconut oil and toss in the mushrooms and garlic. Allow the mushrooms to cook for about 7 to 8 minutes, just so that they shrink in size and get golden brown in color. Remove and pour on top of the tomatoes.
5. By this time, your curry sauce should be slightly thicker and ready to serve. If you are serving the dish to more than just yourself, I recommend pouring the sauce in a separate small bowl, as it’s slightly spicy and some may prefer to use more than others.

Pork Roast with Dijon Glaze Recipe - Paleo Diet Life Style

Serves 4

Roast ingredients

• 1 3lb pork roast;
• 2 tbsp paprika;
• 2 tbsp cumin;
• 2 tbsp garlic powder;
• 2 tbsp fresh coriander, finely chopped;
• 1 tbsp sea salt;
• 1/2 tbsp freshly cracked black pepper;

Glaze ingredients

• 1/4 cup Paleo cooking fat, melted;
• 3 1/2 tbsp water;
• 3 tbsp Dijon mustard;

Preparation

1. Preheat your oven to 425F.
2. While the oven heats up, place the roast in a baking dish and use a sharp knife to score the fatty surface.
3. In a small bowl, combine the paprika, cumin, garlic powder, salt and pepper. Mix well and ensure there are no clumps. Rub the spices on all sides of the roast, making sure to get it into the cracks of where the surface has been scored. Sprinkle the top with fresh coriander.
4. Put the roast in the oven and cook for 15 minutes at 425F. After 15 minutes, reduce the heat to 350F and cook for another 15 minutes. In the event that you choose to not make the glaze, disregard the next step and continue cooking at 350F for a total of 55 to 60 minutes.
5. While the roast cooks, whisk together all the ingredients to make the glaze.
6. After 15 minutes of cooking at 350F, remove the roast from the oven and brush all sides of it with the glaze. Again, make sure to get into the cut portions so that the flavors flow throughout the roast. Place it back in the oven at cook at the same temperature for 40 to 45 minutes, just until a meat thermometer reads 150F. Unlike beef roasts, which can be enjoyed rare or medium rare, pork needs to be properly cooked through.
7. Allow the roast to rest outside the oven for a few moments prior to carving and serving.

Wine & Tomato Braised Chicken - Eating Well

Ingredients

• 4 slices bacon
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon freshly ground pepper
• 1 bay leaf
• 1 cup dry white wine (see Tip)
• 1 28-ounce can whole tomatoes, with juice, coarsely chopped
• 1 teaspoon salt
• 10 bone-in chicken thighs (about 3 3/4 pounds), skin removed, trimmed
• 1/4 cup finely chopped fresh parsley

Preparation

1. Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Transfer to paper towels to drain. Crumble when cool.
2. Drain off all but 2 tablespoons fat from the pan. Add onion and cook over medium heat, stirring, until softened, 3 to 6 minutes. Add garlic, thyme, fennel seeds, pepper and bay leaf and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, scraping up any browned bits. Add tomatoes and their juice and salt; stir well.
3. Place chicken thighs in a 4-quart (or larger) slow cooker. Sprinkle the bacon over the chicken. Pour the tomato mixture over the chicken. Cover and cook until the chicken is very tender, about 3 hours on High or 6 hours on Low. Remove the bay leaf. Serve sprinkled with parsley.
4. Variation: Turn 2 cups each of leftover chicken and sauce into Braised Chicken Gumbo. Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium heat. Add 1 diced medium red or green bell pepper and 2 tablespoons all-purpose flour and cook, stirring, until the pepper is beginning to soften and the flour is golden brown, about 2 minutes. Add 2 cups shredded chicken, 2 cups sauce, 2 cups reduced-sodium chicken broth, 1 cup sliced okra (fresh or frozen, thawed), 3/4 cup instant brown rice (see Tip) and 1/8-1/4 teaspoon cayenne pepper. Bring to a boil. Reduce the heat and simmer until the flavors meld and the okra is tender, about 10 minutes.

Tips & Notes

• Make Ahead Tip: Prepare Steps 1 & 2, cover and refrigerate bacon and sauce separately for up to 1 day. To finish, bring the sauce to a simmer and continue with Step 3. The cooked chicken and sauce can be refrigerated for up to 3 days. | Equipment: 4-quart or larger slow cooker

• Tip: If you want to use rice that is not “instant,” stir in 1 cup of any leftover cooked rice instead. Or, if you have time, add 1/2 cup of quicker-cooking whole-grain rice, such as Bhutanese red rice or Kalijira rice, and an additional 11/4 cups of chicken broth before adding the okra. Cook until the rice is almost tender, about 25 minutes (or according to package instructions) then add the okra and simmer until it is tender.
• Tip: If you prefer, substitute 1 cup reduced-sodium chicken broth mixed with 1 tablespoon fresh lemon juice for the wine.