Blueberry Fig Tart

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Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

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I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

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Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

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BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

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Until next time, Happy Baking! 

 

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Quick, Easy Rotisserie Chicken Salad

Happy July 3rd, Food Friends!

First of all, I’m sorry, can we just point out that it’s already July? Almost the 4th? Insane. Time is a crazy thing!

And as much as I would love some juicy, grilled corn on the cob and a fat, thick hamburger with extra pickles, it is hot as heck outside so I will not be grilling this 4th.

I do however have some simple, more chill recipes that require minimal ingredients and time. And for the most part, they require no heat!

 

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I love chicken, and rotisserie chickens are great because you can literally do almost anything with them! I’d love to make a creamy chicken soup with shredded chicken one day in the fall!

No soup for the next few months though, that’s for sure. Instead, I’ve focused my energy on crisp, salads! This salad here is a very simple recipe made with light mayo and dried cranberries. The cranberry adds some sweetness and chews to the salad, while some added walnut brings crunch and a little extra salt kick. YUM!

I set mine on a bed of fresh spinach and tomatoes, but you can use whatever greens you like or none at all! This salad goes just fine on its own, and is perfect in sandwich form!

 

 

 

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ROTISSERIE CHICKEN SALAD:

INGREDIENTS:

1 Rotisserie Chicken, shredded

3 Tbsp Dried Parsley

1/4 tsp Garlic Powder

1 Cup Dried Cranberries

1/2 Cup Walnuts, chopped

3 1/2 Tbsp Light Mayonnaise

**Other options**

1 Cup Fresh Spinach, washed and chopped (or whole)

1 Cherry Tomato, sliced

 

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INSTRUCTIONS:

  1. Shred the whole chicken, discard of bones properly.
  2. Once the chicken is shredded, throw it into a large bowl.
  3. Next, add mayo, seasonings, walnuts, and cranberries.
  4. Mix the ingredients together until just combined. Cover properly, and keep refrigerated.
  5. Wash spinach and tomato, cut and slice both. Lay out on a plate and pile a heaping spoonful of the Rotisserie Chicken Salad on top! This also goes well just by itself, or on a toasted roll with fresh lettuce and tomato for a sandwich!

 

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