Monday, June 17, 2013

Rustic Strawberry Rhubarb Tart

Adapted from: PBS Parents

With a store-bought crust (I like TJ's), this comes together really quickly.  The original recipe called for salt in the fruit mixture (with the sugar and flour).  I tried that the first time I made this (last week) and I really didn't like it.  I still had some rhubarb from the farm share and the second pie crust from the package, so I decided to try again without the salt, and I like it so much better without the salt.  I used the graham crackers with the sugar on top (maybe they're cinnamon-sugar?) from Trader Joe's, and it was really good.  The graham crackers on the bottom help absorb any liquid that comes out of the fruit, keeping the crust crisp and adding an interesting flavor you wouldn't necessarily expect.  Obviously we liked this recipe, as this is the second batch in 2 weeks. 

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon allspice
  • 3 cups strawberries, stems removed and cut into 1-inch pieces
  • 1 cup rhubarb, sliced into 1/4-inch pieces
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • One 9-inch unbaked refrigerated pie crust (store-bought or homemade)
  • 1/4 cup crushed graham crackers

Instructions
  • In a medium bowl mix the sugar, flour, salt, and allspice. 
  • Add the strawberries and rhubarb to the bowl and gently mix the fruit with the dry ingredients. 
  • Add the lemon juice and vanilla and mix the fruit mixture until all the dry ingredients have been absorbed by the liquid and fruit. 
  • Set the bowl aside so the strawberries can macerate while the oven preheats. 
  • Preheat the oven to 375 degrees.  Line a baking sheet with parchment paper. 
  • Lay the pie crust flat on top of the parchment paper.  Spread the graham cracker crumbs over the center of the crust leaving a 2-inch border around the edges. 
  • Mound the fruit mixture over the graham cracker crumbs. 
  • Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed. 
  • Bake for 45-55 minutes until the strawberries and rhubarb are fork tender and the crust is golden brown.

Thursday, June 13, 2013

Slow Cooker Balsamic Chicken

From: Skinny Ms.

This was very quick to throw together in the crockpot.  I only used 1 can of diced tomatoes with juice (I missed the "2" part, apparently).  The final dish had a lot of liquid in it, which is fine because you can spoon it over rice or pasta, or soak it up with some tasty bread.  However, I think that this dish would probably also have enough liquid if you drained some or all of the liquid out of the tomatoes, too.   I thought this dish had a lot of flavor - very tasty!


Ingredients
  • 4-6 boneless, skinless, chicken breasts (about 40 ounces), fresh or frozen
  • 2 14.5 oz can diced tomatoes
  • 1 medium onion thinly sliced (Not chopped)
  • 4 garlic cloves (I sliced them thinly)
  • 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)
  • 1 tbsp. olive oil
  • 1 tsp each: dried oregano, basil, and rosemary
  • 1/2 tsp thyme
  • ground black pepper and salt to taste
Directions
Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours for fresh chicken (or closer to 6 hours if chicken is frozen), serve over angel hair pasta or rice. 

Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g