Thanksgiving 2011

Deviled eggs with bacon bits

Deviled eggs are a classic thanksgiving appetizer and they have the advantage of being very easily prepared so you have more time to spend with the turkey or your guests. They’re also universally loved, especially in this recipe where bacon bits are added and you’ll even have to watch on the kids so they won’t end up being full before the main course is served.

Ingredients

• 12 eggs;
• 1/2 cup paleo mayonnaise;
• 1 tbsp mustard;
• 1 tbsp cumin;
• 6 slices bacon;
• Paprika for granish;
• Sea salt and freshly ground black pepper to taste;

mayo: (1.25 c)

• 2 egg yolks
• 1 tsp mustard (this is optional)
• 3 tsp lemon juice
• 1/2 cup olive oil
• 1/2 cup coconut oil

Preparation

1. Cook the bacon slices in a pan over a medium heat until crispy. When the bacon is ready, let cool.
2. Crumble the bacon to small bits.
3. Place eggs in a pot filled with cold water.
4. Bring to a boil and let boil for 12 minutes.
5. After the 12 minutes, remove from the heat, drain and run some cold water immediately on the eggs. The cold water will cool the eggs so you can work with them, but will also stop the cooking process. You’ll often see overcooked eggs with a grey-colored edge to the yolks.
6. Once the eggs are cold enough to handle, peel them and cut them in half.
7. Carefully scoop out the yolks and mash them in a bowl with the mayonnaise, mustard, bacon bits, cumin and salt and pepper to taste.
8. With either a spoon or a makeshift piping bag made with a plastic sandwich bag with a cut off corner, fill in the cavity of the egg white halves with the yolk, mayonnaise and bacon filling.
9. Garnish with some paprika and some of your favorite fresh herbs.

*Not the best deviled egg recipe and not a big hit with the family

Holiday Ham

Ingredients

• 1 can (20 ounces) sliced pineapple
• 1/2 spiral-sliced fully cooked bone-in ham (8 to 10 pounds)
• 2/3 cup maraschino cherries
• 1-1/2 cups packed brown sugar
• 1/2 teaspoon seasoned salt

Directions

• Drain pineapple, reserving juice. Place ham on a rack in a shallow roasting pan. Secure pineapple and cherries to ham with toothpicks. Combine brown sugar and seasoned salt; rub over ham. Gently pour pineapple juice over ham.
• Bake, uncovered, at 325° for 1-1/2 to 2 hours or until a meat thermometer reads 140° and ham is heated through. Baste frequently with brown sugar mixture. Yield: about 18-20 servings.

* Big hit with the kids. 10 lbs is enough

Stuffing

What you need:

• 1lb ground pork sausage
• 5 pieces of bacon, diced
• 5 stalks of celery, diced
• 1 yellow sweet potato (is that a yam? or a sweet potato? whatever.)
• 1 yellow onion, diced
• 1 container of mushrooms, diced
• 2 apples, diced
• 2 tablespoons white wine vinegar
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 2 eggs, beaten
• 1/3 cup chicken broth

What you do:

1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions. 
3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you're not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
5. You can now either use a 9x13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned. 
7. Eat it up!!!! OMG OMG, its so good. Laura gave it a 9.

* AWESOME! Make this again and don't change a thing.

Paleo Holiday Yams

5 large yams, peeled and cut into 2 inch rounds

2 small apples, peeled and cut into large chunks

1 teaspoon fresh grated ginger

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup 100% pure maple syrup

4 tablespoons organic grassfed butter

1 cup chopped pecans

Cook the yams in a pressure cooker for 6-8 minutes.  Using a slotted spoon, move the cooked yams to a large mixing bowl.  To the yams, add the apples, butter, ginger, cinnamon, nutmeg, and maple syrup and mix well.  Spread the yam mixture evenly into a 11×7 glass baking dish.  Top with pecans and bake uncovered at 350 for 30-35 minutes.


* Awesome! Make this again and don't change a thing.

Broccoli Cauliflower Casserole

2 ½ cups broccoli florets, finely chopped

1 ½ cups of cauliflower, finely chopped

1 shallot finely chopped

2 eggs

1/3 cup coconut milk

½ teaspoon black pepper

½ teaspoon sea salt

4 garlic cloves, minced

In a medium sized bowl, mix together the shallots, broccoli and cauliflower.  In a small mixing bowl, whisk together the eggs, coconut milk, garlic, salt and pepper.  Pour the egg/coconut milk mixture over the broccoli, cauliflower and shallots and mix well.  Bake in an 11’ round glass baking dish, covered at 350 for 45 minutes.

* Good. Kids liked it, but didn't love it.


Cranberry Sauce

4 cups fresh cranberries

1 cup water

1 cup unfiltered apple juice

Juice from 1 orange

1 teaspoon fresh grated ginger

½ tablespoon ground cinnamon

2 tablespoons raw organic honey (make it 4 tablespoons if you like a sweeter sauce)

In a large soup pot add the cranberries, water, apple juice, and orange juice and bring to a boil.  Add the ginger, cinnamon, and honey and simmer, stirring often until the cranberries are broken down and the sauce becomes thick, about 10-15 minutes.

* Really good. Try 4 T of honey rather than 2.

Tender baked carrots

Orange vegetables are the bomb around thanksgiving time. Sweet potatoes, yams, butternut squash, carrots, the choice is yours. Here is a simple yet delicious side of carrots that you’ll find tastes amazing in spite of the simplicity of the dish.

Ingredients

• 1 tbsp butter, ghee, lard or duck fat;
• 3 cloves garlic, minced;
• Juice and zest of 1 orange;
• Handful of chopped fresh parsley leaves;
• 1 lb carrots, sliced very thinly;
• About 1/2 cup extra virgin olive oil or melted fat;
• 1 cup chicken stock;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 350 F.
2. Mix the garlic, orange zest and parsley and chop together until very fine.
3. Rub the inside of a baking dish with your chosen cooking fat and sprinkle some of the garlic, zest, parsley mixture on the dish.
4. Line the bottom of the dish with a layer of carrot slices, brush some olive oil or cooking fat on top, season lightly with salt and pepper and sprinkle some more of the garlic, zest and parsley mixture.
5. Repeat step 4, layering carrot slices until you go out of carrots. Make sure to add some fat, salt and pepper and sprinkle some of the garlic, zest and parsley mixture between each layer.
6. Top with the orange juice and just enough chicken stock to cover.
7. Line a piece of wax paper on top of the carrots so the top layer doesn’t dry out.
8. Place in the hot oven and bake for about 20 to 25 minutes, until carrots are very tender.

* Find a different recipe. Too much work for OK carrots.


roasted garlic Cauliflower mash

What you need:

• 1 head of cauliflower
• 1 head of garlic
• 1 tablespoon olive oil
• 2-3 tablespoons canned coconut milk
• salt and pepper

What you do:

1. Preheat oven to 400 degrees.
2. Chop up your cauliflower into smaller florets and place in a large baking dish to roast.
3. You'll also need to roast your garlic, so cut off the end of your head of garlic to show the clover. Sprinkle a bit of olive oil on the head of garlic then wrap foil around it.
4. Place your cauliflower and foil packet in the oven to bake for about 30-35 minutes.
5. Once everything is roasted away, remove from oven.
6. Place roasted cauliflower in your wonderful food processor along with roasted garlic cloves. To get the cloves from the head of garlic, just squeeze them out of use a fork to pull them out. I just took the head of garlic and squeezed the sh*t out of it, into my food processor.
7. Turn food processor on, pulse until garlic and cauliflower begin to become a paste, then add olive oil and coconut milk to help form your preferred texture. If you want it a bit smoother, add a little more coconut milk. Just play it by ear. 
8. Add salt and pepper to taste.
9. Consume. I ate mine with a bacon wrapped deer steak. Fantastic.

* OK, but not amazing.

Everyday Paleo Pumpkin Pie

Crust

1/2 cup hazelnuts

1 cup pecans

4 tablespoons melted organic grass fed butter

pinch of sea salt

Preheat oven to 350. Place the nuts in a food processor and process until the nuts are a flour like or almond meal like consistency. Pour into a small mixing bowl, add the butter and salt and mix into a thick dough. Using your hands, spread evenly into a pie pan and back for 10 minutes.

Filling

1 – 14oz can of organic pumpkin puree (nothing added, just pumpkin)

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon fresh grated ginger

2 eggs

1/2 cup raw organic honey

1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes.  I hope you enjoy the demo!!

* Had to cook the crust longer. Double pie spices. Make sure crust is really thin.


Whipped cream - 1 cup cream, 2 T powdered sugar, 2 t vanilla

Lettuce Tacos

Cook ground (preferably grassfed beef) add cumin, chili powder, a little cayenne, sea salt and pepper.  Cut up a ton of veggies – we use radishes, purple cabbage, green onions, avocado, olives and tomatoes.  Wrap in lettuce leaves and enjoy!

Meat, Veggies, and Coconut Milk

Meat, Veggies, and Coconut Milk…

1 lb Italian pork sausage

1 lb medium sized cooked shrimp tails removed (we used already cooked frozen shrimp which we just defrosted quickly under cold running water)

2 zucchini squash sliced

2 Japanese eggplants sliced

1 small red and yellow bell pepper diced

1/2 can coconut milk

Black pepper to taste.

In a large soup pot brown the Italian sausage over medium heat.  While the sausage is browning, defrost your shrimp (if using frozen) in a colander under cold running water and chop your vegetables.  After the sausage is browned, add the diced vegetables and saute with the sausage for about 5 minutes.  Pour in the coconut milk and bring to a simmer.  Add the defrosted shrimp and cook for about 2 more minutes, just until the shrimp are warm.  Season with black pepper and serve in bowls.

Nutty Cookies

Nutty Cookies

2 bananas smashed

1/3 cup coconut flour

3/4 cup almond butter

1/2 tsp baking soda

1/3 cup raw walnuts

1 apple finely chopped

1/3 cup coconut milk

1 tbsp cinnamon (or more if your 2 year old is measuring…)

Preheat oven to 350 degrees.  In a medium mixing bowl, use a fork to smash the bananas to baby food consistency.  Add the coconut flour, almond butter, and baking soda and mix well.  Using a hand held chopper or food processor, chop the walnuts and apples to a very fine dice.  Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix in remaining ingredients.  Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart.  Back for 25  minutes.  Makes approximately 20-22 cookies.

Coconut Milk Soup

Everyday Paleo


Pour 1 can of coconut milk into a pot, add a couple handfuls of shrimp, shredded cabbage, and broccoli.  I seasoned the whole pot with a 21 seasoning blend from Traders but you can use any combination of spices to make this dish different every time and also any kind of protein can be used as well.  I simmered it all together for about 5 minutes and for Rowan, I served it over sweet potatoes.

Strawberry Melon Gazpacho

Whole Foods

Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.

Ingredients

2 cups (1-inch cubes) cantaloupe 
2 cups (1-inch cubes) seedless watermelon 
1 cucumber, peeled, seeded and chopped 
1 pound organic strawberries, hulled, divided 
1 tablespoon fresh lime juice 

Method

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

Spring Salad with Strawberries and Avocado

Whole Foods

Serves 2

Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it's a health-promoting, no-oil-added dressing!

Ingredients

3 green onions, roughly chopped 
1/2 avocado, peeled and pitted 
1/2 cup orange juice 
1/8 teaspoon sea salt 
1/8 teaspoon ground black pepper 
3 ounces spring greens or mesclun mix 
1 cup sliced fresh strawberries 
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Method

Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.

Egg Cupcakes

10 -12 eggs whisked well

1 green onion

2 zucchini

3 big handfuls of spinach

1/2 a jar of roasted red and yellow peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…).  Add  this mixture to your eggs.  Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).  Bake for 20-25 minutes or until the eggs are set in the middle.  These are great to take on the go and I like mine with some sliced avocado and green salsa. 

Pasta Ponza

Food Network

Ingredients

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.