PALEO RECIPES

PALEO RECIPES

This Chili is For those of you who like it SPICY!!!  It will make a huge pot of very meaty chili, it feeds our whole family with a little leftover, so you may want to scale it down for your family.

SPICY HOT CHILI WITH VEGETABLES

10 dried Ancho Chiles-chopped, stemmed and seeded (small-medium peppers, if you use bigger ones just use less)

1/2 cup water

1/4 cup white wine vinegar

Chopped Ancho Chiles soaking 

In small bowl, soak Chiles in water and vinegar for 30 minutes.  After soaking puree the mixture in your blender or food processor until very smooth.  Which takes about 5 minutes; set aside.  I have tried both and my preference is the food processor.

3 pounds hot Italian sausage, casings removed

3 pounds ground beef

Place sausage and ground beef in a large, deep skillet.  Cook over medium high heat until evenly browned.  Then remove the meat from the pan and set aside in a large stock pot, reserving about 1/4 cup of the meat drippings in the skillet.

1 large white onion, chopped

1 large red onion, chopped

1 large sweet onion, chopped

Onions, chopped, in the pan and ready to Saute.

4 cups chopped celery
4 cups chopped carrots
10 cloves of garlic, sliced


In your large skillet  heat the drippings over med-high heat and Saute your onions, celery, carrots, and garlic until the onions are soft.  

Veggies being sauted.


1 tsp sea salt (or less, to taste)
1 tsp ground black pepper
1 (6 ounce) can tomato paste
1 cup dry red wine
4 (14.5 ounce) can tomato paste
1/4 cup hot sauce (I use Tapatio)
1 heaping Tbsp chili powder
2 tsp ground cumin
1 Tbsp fresh parsley (optional)
1/4 cup honey or agave (or less, to taste)


Season with salt and pepper.  Stir in tomato paste, and allow to caramelize. Then pour in the wine to deglaze your skillet.
Add your sauted vegetables to the meat in the stockpot, adding the canned tomatoes, hot pepper sauce, chili paste (from your blender or food processor), honey, and seasonings. 
 Bring to a boil, cover, reduce heat and simmer for 3 hours.  
Stir chili about every hour being sure to scrape the bottom.

Chili in the pot and ready to simmer.

 Serve with your favorite garnishes, red onions, tomatoes, avocados, or whatever you can think of.  Add a side salad or some fruit and your good to go!

This is a very versatile recipe, I added some extra fresh tomatoes today because they needed used.  Use your imagination and enjoy!

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Paleo Pesto Chicken on Spaghetti Squash

We love Pesto!  I don't know what it is about it but we really love our Pesto sauce around here, and this has quickly become one of our favorite go to meals.  It's perfect for leftover chicken or turkey, or just keep the sauce in the fridge to use as desired on eggs, or other dishes.  Our family is so large and we are such big eaters that we polish this off in nothing flat.  So what I've started doing is doubling it or making the two different Pesto sauces so we will have some leftovers.  My oldest daughter and I love the Basil and Sun dried Tomato Pesto sauce, but those who don't particularly care for tomatoes prefer the Basil Pesto ( quite a few in family don't like tomatoes including my husband).  

I've also started baking my spaghetti squash earlier in the day or even the day before, cooking up a bunch and then refrigerating it for later.  When it's time to eat I just pull it out and reheat it by frying it up in a little bacon grease or coconut oil in a frying pan.  Makes dinner prep a lot quicker and provides quick lunches too.    Yesterday I baked up 4 large spaghetti squash (3-4 pounds each), served 2 of them with the pesto sauce, chicken, tomatoes and bacon.  And tonight we will have the rest of the spaghetti squash  with Mom's Homestyle Spaghetti Sauce, mmmmm...yum!  

A few weeks ago we cooked up a huge free range turkey that we had purchased from a local friend who raises them.  We had tons of turkey leftovers, so this was one of the re-created turkey meals we had, and boy was it good!  My husband says you know it's good when everyone cleans their plates, all the way down to the little ones.  So with Thanksgiving coming I thought I would share this with all of you, in case some of you may be looking for new ways to use up your leftover turkey after the holiday.

Though traditionally made with Pine Nuts, I make mine with either pecans or walnuts, for two reasons, one, it's two nuts I always have around and two, I find they are cheaper than using pine nuts, and taste great.  

I hope you enjoy this recipe as much as we have and do!

SPAGHETTI SQUASH:

In advance bake your spaghetti squash ( I usually do 2 large squash to feed our family of 9), see directions here: HOW TO BAKE SPAGHETTI SQUASH.  And don't forget to save your seeds and ROAST THEM just like pumpkin seeds.

BACON:

Next Fry up some bacon or BAKE IT IN THE OVEN, reserving the fat (it's like gold around here, I use it for everything!).  Crumble the bacon and use it as a garnish.

MEAT:

Then either grill some chicken breast or thighs or slice and pan fry your chicken in some bacon grease with salt and pepper (unless you are using leftover meat or seafood).  If you are pan frying your chicken, after slicing it please be sure to dab dry (I use paper towels for this) before placing it in the pan of hot bacon grease.   Oh, and I typically figure on one piece of chicken per person.

TOMATOES: 

Chop up some fresh ripe tomatoes to garnish your Pesto Chicken with if desired.

 PESTO SAUCE: 

3 cups fresh basil leaves, (you'll kind of have to shove them in there a bit)

1 1/4 cups whole walnuts or pecans (toasted*)

4-5 cloves of fresh garlic (depending on your taste)

2 TBSP lemon juice

1 cup good quality extra virgin olive oil ( a good olive oil can make all the difference in taste!)

salt to taste (I use approximately 1/2 tsp)

pepper to taste

Combine basil, nuts, and lemon juice in food processor, then adding the olive oil very slowly turn the mixture on.  My food processor has a little reservoir I fill and it allows a trickle to go in, which makes it much easier.  Mid way through add some salt and pepper and mix and then taste.  Mix until combined and the desired texture, it's that simple and sooooo yummy!  

* To toast your nuts preheat oven to 375 and bake for 8-10 minutes on a baking tray, mixing 1/2 way through.  Allow to cool before using.

Pesto Spaghetti squash with leftover turkey mixed in and bacon to garnish.

SUN DRIED TOMATO BASIL PESTO SAUCE:

 I WILL PREFACE THIS BY SAYING THAT I USE MY OWN HOME DEHYDRATED TOMATOES FOR THIS.  I TAKE MY FRESH HOMEGROWN TOMATOES, SLICE AND SPRINKLE WITH DRIED BASIL AND THEN PLACE IN MY DEHYDRATOR UNTIL DRY.

2 cups fresh basil leaves

heaping 1/2 cup dried tomatoes (not packed in oil)

4 cloves of garlic

1/4-1/2 tsp sea salt (to taste)

1 cup of toasted pecans * see note above*

1 TBSP lemon juice

pepper to taste

1 cup good quality extra virgin olive oil (good quality makes all the difference regarding taste!)

Place everything except the oil in your food processor bowl, while processing very slowly add the oil to the mixture.  Process until desired texture and taste.  

My apologies for the lack of photos, but I hope you'll try it anyway. Enjoy!

  

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Slow Cooker Asian Pork

Slow Cooker Asian Pork   
  I tried a new recipe last night that I found on chowstalkers, it's from the blog, http://hollywouldifshecould.net/2011/04/easy-weeknight-paleo-crockpot-recipe/. 

It's really quite good, there are just a few changes I made to make it more to our liking.  
And I might add, that last night it was nice and juicy, but today it seems to need a sauce.  I think that my Faux Thai "Peanut" Sauce, makes it even better!  With those few changes it's a winner.  I used Pork Sirloin Roast and cooked it for 5-6 hours on low, shredded it,  put it back in the crock pot and cooked for about another 30 minutes on high.  Then served it, we liked it with grated cabbage, shredded carrots, sliced almonds and chopped cilantro.  Oh and a dash more of the hot chili sauce, yummy!

Here is the modified version of her recipe:

For the meat:
2-3 lbs of pork shoulder or any type of pork roast 
Liberally salt and pepper
 3 smashed whole garlic cloves.

For the sauce:
Mix all of the following:
4 TBS Coconut Aminos
1/4 cup Almond Butter 
1 TBS Honey 
2 TBS Vinegar (I used the Bragg's apple cider vinegar)
2 tsp Sesame Oil
2 TBS A Taste of Thai Garlic Chili Pepper sauce 
1/2 tsp of Black Pepper
1 TBS minced ginger 

Recipe 
 Put prepared meat in crockpot, with the salt, pepper and garlic.  Combine ingredients for the sauce and pour over the meat. Then set it on low and forget it.  She suggests 4-6 hours, I found mine took about 6-7 hours.   I cook mine, shred it and put it back in for another 1/2 hour.   That's it, you can prepare all of your toppings or garnishes before hand to save time to, and the leftovers make great leftovers for lunch.  I even like it cold the next day!

When it is done cooking serve a top your favorite garnish.  You can use whatever toppings you would like these are just some suggestions-- jicama, cilantro, shredded carrots, shredded cabbage, green onions, sliced almonds,Kelp noodles, etc.. 

 Toppings

 Ingredients I used

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Grilled Pizza (Grain Free and "Paleo" style)

In my last post I mentioned making an effort to let my girls help or prepare meals more often.  The following is the creation of my 9 year old daughter and I, and the photos are of her pizzas.  She mixed the dough first with a spoon and then kneading it with her hands ( she loved that part!).  I then divided the dough and rolled it out for her, we then pre-baked the crust, removed it from the oven and she then put all the toppings on and we grilled them.  Oh, I almost forgot she also mixed up the pizza sauce we used.  This was such a fun treat for them, we used to have pizza quite frequently on Friday nights pre-Paleo, so they really enjoyed it!  We have a large family so we had to repeat this process several times, ( I make triple this, but cut the recipe down for everyone), some we topped with Cheese and others we did not.  For grilled Pizza we like the crust rolled nice and thin and crispy almost like a cracker, Yum!  We hope you enjoy it as much as we do, feel free to change up the herbs and spices to whatever you like, and use your favorite toppings, too.


GRILLED GRAIN FREE/ "PALEO" PIZZA

2 1/2  cups of almond flour (you may need another 2-3 TBSP)
2 eggs
3 TBSP of good extra virgin olive oil (I like Kasandrinos Extra Virgin Olive oil (Kotinos)  )
1/4 tsp baking soda
1/2 tsp dried sweet basil (or any herbs, garlic etc. of your choice)


First thing you want to do is get your grill started, we used charcoal and some leftover mesquite wood chips for ours.  The key is to use very little briquets, you want a really low heat, like really low or it will burn.  Another option is to put most of the briquets on one end of the grill and use more of an indirect heat.  We started out with the rack on the lowest setting and as the coals cooled we just raised them and it worked wonderfully.  
Then preheat your oven to 350 degrees, and combine all of the above ingredients first with a spoon and then kneading and mixing well with your hands.   Next, take 2 sheets of parchment paper ( they need to be about the same size), I buy mine on a large roll from Costco and just tear it to fit my pan.  Take the desired amount of dough, depending on your pan size, and roll it tightly into a ball with your hands.  Place on one sheet of parchment paper on your work surface, then place the "dough" on the parchment paper, flattening slightly with your hands.  Take the second sheet of parchment paper and place over the top of the dough.  Then using a rolling pin, roll in all directions to get the shape and thickness desired (we did both rectangular in a jelly roll pan and round on a pizza pan).  I roll mine really thin (about a generous 1/8 inch), but 1/4 inch should be fine too.  Then remove the top sheet of parchment paper and using the bottom sheet of parchment paper slide the whole thing onto your desired pan (leaving it on the bottom parchment paper). Place in the oven either on the middle rack or one rack up from that (I usually have 2 going at a time and rotate the rack they are on), bake for 15-20 minutes.  Then remove from the oven spread with your Pizza Sauce and top with your desired toppings.  We love to mix it up, but Applegate Pepperoni is always a hit!    Then using the pan just slide the whole thing off onto the grill, and then remove the parchment paper by sliding the pizza off the paper while it is on the grill.  I found that to be the best technique for me, but use whatever works best for you.  Then close the cover on your grill and check it after a few minutes, I like to use a spatula to move it around on the grill so if I have a hot spot, it gets rotated.  Ours took about 10 minutes on the grill and we had our grill  at a really low heat.  Then using a spatula carefully direct the pizza to either the pan you started out with, a cutting board or other surface, cut, serve and enjoy!    This is a great recipe to get the kids involved with, they love mixing, rolling, and making their own pizzas!  Be sure to throw lot's of veggies in there too!  Mushroom, Linsey Natural Olives, tomatoes, peppers, sweet onion, zucchini, artichokes, etc.  

We look forward to experimenting with some pesto, pine nuts, chicken, etc. too later this summer!

*Next time we make this I will try to remember to get photos of the process, I personally love process photos and find them helpful.*

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Cinco de Mayo

Tomorrow is Cinco de Mayo, so I thought I would put some of our favorite Mexican recipes together for you on one page, well except the desserts...they aren't mexican, but they are yummy!
From our family to yours, Happy Cinco de Mayo!  

Mexican Slow Cooker Pork (sorry no photo)

Quick and Easy Verde Sauced Chicken Tacos

Homemade Taco Seasoning (sorry no photo)

Beef Enchiladas

Pico de Gallo

Guacamole

Spanish Cauliflower Rice

Chocolate Sunbutter cups

The Best Blueberry Crisp

Pecan Baked Dates

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Delicious, Nutritious Paleo Meatza!

I have been throwing this idea around for while, after seeing a friend post that she had made mini paleo Meatzas for dinner.  I think more traditionally it would be topped with more meat, but I think it's a great opportunity to get a bunch of veggies in and your already eating meat so I really don't think you need more.  Maybe some nitrate free pepperoni would be fun though, and if you do dairy feel free to throw some mozzarella on there.  We personally generally don't do dairy so I made ours without and it was delicious and fun to eat  Use your imagination with the toppings the possibilities are endless, I just listed what we used which was basically just stuff we had on hand.   For the pizza sauce I used the recipe I grew up on, the one my mom always used and I have always used pre-Paleo.  You may use any sauce you like, this just happens to be the one we enjoy, I also double it whenever I make it.  I suggest making it ahead of time so it is ready when you are ready, you can also pre cut your veggies too to speed up time.  
By the way...this also makes a great breakfast (or lunch) the next morning, so don't worry about leftovers!  

Meatza "Crust" Recipe

2.5 pounds of 80% grass fed ground beef 
1 tsp sea salt
1 tsp paprika
2 tsp. dried Basil
1/2 tsp oregano
1 tsp onion powder
1 tsp garlic powder or granulated garlic
1/4 tsp coarse ground black pepper
1 egg


Preheat oven to 450 degrees.  Combine all  the spices and mix well, then sprinkle on the meat, add the egg and mix in with your hands.  Be sure to get it mixed in well, but being careful not to over mix the meat.  Spread into a jelly roll pan, patting out with your hands to get it to fit.  Bake for 10 minutes and then carefully drain off all the grease.  By the way, don't be surprised when your "crust" shrinks, it will not stay the same size as the pan, this is normal.  Spread with your pre-made pizza sauce and top with your desired toppings.  Bake on the top rack of your oven for about 10-15 more minutes.  The meat will form a stiff base, which when cut you will be able to pick up and eat just like pizza.  My kids LOVED this!  Let them help by putting on their own toppings or patting the meat into the pan (just be sure to have them wash their hands after).  I find when they are involved in the preparation they are much more excited about eating something different.  Have fun!  

Mom's Pizza Sauce

1-8 oz can organic tomato sauce
1- 6 oz can organic tomato paste
2 tsp dried minced onion
1 tsp. dried basil
3/4 tsp dried oregano
1/4 tsp garlic powder or granulated garlic


Combine all ingredients in a small sauce pot and simmer not he lowest setting while making he crust.


For Toppings I used what I had around:
Sliced and chopped Zucchini, fresh parsley, red peppers, red onion, olives, and spinach.  Maybe some mushrooms, pineapple, good no nitrate pepperoni, bacon, tomatoes, etc. would be good.  You can really use just about anything on here.  

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A QUICK, DELICIOUS AND NUTRICIOUS MEAL

This is what I made for lunch today in only a few minutes.
Very quick, easy, yummy and packed full of nutrition.

Sheilla's Hamburger "Hash"

2-2 1/2 pounds of grassfed ground beef
1 small-med red onion, halved and cut into slices
1 cup of sundried tomatoes packed in olive oil
1/2 pound of spinach leaves roughly chopped
2 cups of chopped baby Kale
1-2 tsp of dried basil (to taste)
1/2-1 tsp dried Oregano (to taste)
Sea Salt and coarse ground pepper to taste, I used a generous amount of each

Add your ground beef and onion to a large skillet, I like to use cast iron. Cook until your ground beef is browned, drain off any excess liquid if necessary (I use 80%, so drained off a little bit). Then reduce heat to low, add the sun dried tomatoes, spinach, kale and seasonings. Cook just until the spinach and kale are wilted over medium high heat, and serve! Yum!

*you could also add a clove or two of garlic to the first step if you would like.*

I love "recipes" that require few ingredients, aren't costly, that are both quick and tasty. This meets all of those criteria. Hope you enjoy, and feel free to make your own modifications based on your taste or what you may have around.

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Ideas and Recipes for a Paleo Thanksgiving Feast

With Thanksgiving this week I thought I would share some of my favorite ideas and recipes for a great Paleo Thanksgiving Feast.

APPETIZERS

 Deviled Eggs

6 hard boiled eggs

1/4 cup homemade mayonnaise (homemade mayo recipe)

1 tsp prepared yellow mustard

1/2 tsp salt 

dash of pepper

Peel your eggs and slice in half lengthwise, then scoop or dump the yolks out into a small bowl.  Add your other ingredients to the bowl and mash well with a fork, this was my 4 year old's favorite part!  Then scoop out the egg mixture and fill a small Ziploc bag, squeeze out the air and zip the bag shut and cut off the very bottom corner or tip of the bag.  Then squeeze the contents to fill each egg.  My little helper really enjoyed that part too!  Sprinkle with a dash of paprika (we used smoked paprika for a different twist today).  Serve and enjoy!

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Primal Palate Hot Pepper Hummus:

 Ingredients:

• 2 Medium Zucchini, peeled and quartered
• 3/4 cup Tahini
• 1/4 cup Extra Virgin Olive Oil
• 1/2 cup fresh squeezed lemon juice
• 2 medium/large cloves of minced garlic
• 1/2 tablespoon ground cumin
• 2 teaspoons kosher or sea salt
• Food Processor or High Speed Blender
  

Process-

1. Peel and chop zucchini and place in food processor.
2. Add in Tahini, Olive Oil, and fresh lemon juice, and blend.
3. Add garlic, cumin, and salt, and blend thoroughly.
   
   
   For the peppers and pine nuts:

Ingredients:

• 1 tablespoon Extra Virgin Olive Oil
• 1/4 cup finely chopped red and green peppers
• 1/4 teaspoon red pepper flakes
• a little salt and pepper to taste
• 2 tablespoons pine nuts

Process:

1. Saute chopped peppers and red pepper flakes in olive oil until tender.
2. Lightly toast pine nuts in the toaster oven. (be sure to watch carefully so they do not burn.)
3. *NOTE from Sheilla*  I don't roast my pine nuts I just throw them in with the peppers and saute them too, they get a little toasted at the same time.

For the eats:

Garnish the hummus with the spicy peppers and pine nuts. Feel free to eat as is, or mix the topping into the hummus. Either way is delicious!

*Note* this recipe is from here: http://www.primal-palate.com/2010/08/hot-pepper-hummus.html 

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Bacon Wrapped Dates

This is a very simple and easy recipe but mmmm...so yummy! 

Ingredients:

fresh dates

Bacon slices

toothpicks

Preheat your oven to 375 degrees.  You may slice your bacon into thirds or in half and then wrap each date with a piece of bacon.  Secure each with a toothpick so the bacon stays wrapped, place in a glass baking dish, keep repeating this step until you have the desired amount of appetizers.  Be sure not to over crowd them in the pan so the can bake well and get crispy.  When your pan is "full" place the pan in the oven and bake for 20-25 minutes depending on your oven.  Be sure to check them frequently near the end and turn them at least once about half way through. They are done when the bacon is browned and looks crispy. Remove and cool slightly and then enjoy!

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MAIN COURSE

Use your favorite recipe for cooking your Turkey, or look online for a variety of ideas.  I think I may try soaking mine in a brine this year before cooking.

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SIDE DISHES

Creamed Spinach From Jen's Gone Paleo: http://jensgonepaleo.blogspot.com/2010/11/paleo-friendly-creamed-spinach.html

Paleo-Friendly Creamed Spinach

Ingredients

1T. Bacon Fat

1lb Fresh Baby Spinach ( I use slightly more)

3 Garlic Cloves, finely minced or pressed through a garlic press

1 can of Coconut Milk (full fat)

1/2T. Chipotle Powder

Sea Salt and Black Pepper

1. In a large saute pan, heat oil over medium heat. 
2. Add spinach and garlic to heated pan and toss to coat. Saute until slightly wilted, about 3 minutes.
3. Add coconut milk and chipotle. Stir. Season with salt and pepper. Bring to a simmer and then reduce the heat. Cook until coconut milk had been absorbed and reduced, about 25 minutes. The mixture can be transferred to a baking dish and kept warm while other dishes are cooked or put a lid on the pan and reheat when ready to serve. 

This creamed spinach recipe is one of my favorites, we have it for special occasions, besides Thanksgiving throughout the year.  I like to cook up a couple slices of bacon chopped small, then us the grease to cook the in and add the bacon to the final product...yum!  Hope you enjoy it too, it has a nice little smokey kick to it!

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Cranberry Sauce

Half Cranberry Sauce and Half Sour Cherry Orange Cranberry Sauce.

This recipe is from Jen's Gone Paleo and her recipe for Sour-Cherry Orange Cranberry Sauce, I have made some modifications to the original recipe, which you can find here.

Cherry-Orange Cranberry Sauce

Cherry Orange Cranberry SauceO

1 1/2 cups fresh or frozen cranberries

1/2 cup juice fresh squeezed juice from orange

1/2-1 TBSP Orange zest (depending on your preference)

1/3 cup dried sour cherries or craisins (juice sweetened is preferred)

2 tsp raw honey (optional)

2 TBSP Water

Cranberry Sauce

Place all the ingredients in a small saucepan and cook over medium heat until all the cranberries are popped and the mixture is nice and thick.  If at any point during the cooking process the mixture appears to be to thick you can add more water if you would like.  Cook for about 10-15 minutes, remove from heat, let cool and serve.

I personally prefer the Cherry version but for those of you looking for a more tradition Cranberry sauce, the second is a very tasty version!  Enjoy!

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Oven Roasted Brussels Sprouts

These are a family favorite!

2 pounds of brussels sprouts ( I use a bag from Costco)

1/3 cup of olive oil (honestly I just drizzle mine and coat them well and don't measure)

Sea Salt

Course ground pepper

Preheat your oven to 400 degrees.  Trim your Brussels Sprouts Slice in half and place in a shallow baking pan ( I use a jelly roll pan), drizzle olive oil over and stir to coat evenly.  Sprinkle with sea salt and pepper.  Place baking sheet on the middle rack of your oven and bake for about 30-35 minutes.  Stirring or shaking about every 10 minutes.  When they are dark brown, and almost black they are done.  We love the almost burnt crispy parts the best...very yummy!

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Sweet Potatoes

You have lot's of options with these, baking them, mashing them, or there are an assortment of recipes out on the internet for Paleo Sweet Potato Casserole.  I think I am going to go with baked this year with a dollop of butter.

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Dressing or Stuffing

I have not had time to test any of these recipes out yet, and personally I am not a big sausage or mushroom fan, so I am offering some recipes from my favorite sites.  I have not tried these yet and personally I think I am going to try making a loaf of paleo bread and then making it into stuffing.  So here are some options to think about:

Here is Sarah Fragoso of Everyday Paleo's Recipe for Stuffing:

Stuffing

1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher)

4 ½ cups mushrooms, diced

1 medium yellow onion, diced

6 celery stalks, diced

4 carrots, diced

1/2  cup chicken broth

1 tablespoon diced fresh sage

½ tsp minced fresh thyme leaves

½ cup dried cherries, finely chopped

½ cup slivered almonds

½ tablespoon garlic powder

4 tablespoons olive oil

Sea salt and black pepper to taste

Preheat oven to 350. In a large soup pot, sauté onions in olive oil until translucent.  Add the sausage and brown.  Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.  Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.  Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes.

To view all of Sarah's Thanksgiving recipes from last year look here.

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Jen's Gone Paleo's

For more of her Thanksgiving recipes see her post here.

Paleo Dressing/Stuffing...Depending on Where You Cook It.

Ingredients

3T. Ghee

2T. Olive Oil

1.5lbs Mushrooms (I used baby bellas), chopped

4 Celery Stalk, chopped

1 Leek, white and light green portions chopped

1lb Ground Sausage (It's all about the sausage, so use something good!)

1T. Fresh Thyme Leaves

1/4 cup Chopped Fresh Sage

1/4 cup Chopped Fresh Parsley, plus extra for garnish

1.5-2lbs Butternut Squash, cut into 1/2" cubes

Sea Salt and Black Pepper, to taste

Turkey Neck (if you've got one from your bird)

1. In a large fry pan over medium heat, heat the oil and ghee. Add the mushrooms, toss in oil to coat, and cook until browned, about 5-7 minutes. Add the sausage, leek, celery, sage, thyme, season with a little salt and pepper and cook, breaking up the meat into small pieces with a wooden spoon, until the meat browns and is cooked through and the vegetables are translucent, about 10 minutes. 
2. Remove from the heat and fold in the butternut squash and parsley. Season with salt and pepper.
3. Transfer mixture to a baking dish, lay the turkey neck on top, and cover. Cook, covered at 375F for 1 hour and 1/2 hour uncovered, until squash is cooked through and liquid is mostly absorbed. 
4. Serve with turkey and enjoy!

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Food Lover's Primal Palate Pork Stuffing and more Thanksgiving recipes can be found here.

Ingredients For Stuffing:

1 pound ground pork

• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 packs of button mushrooms, chopped
• 1 cup celery, chopped
• 4-6 cloves of garlic, minced
• 2 tablespoons each, rosemary, thyme, and sage, minced
• Salt and pepper to taste
• 2 tsp each, fennel seeds, anise, and paprika
• 1/2 tsp cayenne pepper
• 1 tsp coconut oil

**Note: Adjust stuffing measurements accordingly depending on amount of people being served. This stuffing filled a 16 lb turkey, as well as a 5 qt braising pan.

Process For Stuffing:

1. Heat coconut oil in a large skillet on medium heat.
2. Place bell pepper, mushrooms, and celery into skillet and saute.
3. In a large mixing bowl, combine ground pork, onion, garlic, rosemary, thyme, sage, fennel seeds, anise, paprika, cayenne, salt, and pepper.
4. Add ground pork mixture to skillet, and cook until pork is browned slightly.
5. Remove from heat, and discard any liquid in the pan.

Dessert

 For the pies I used my favorite pie crust recipe which is taken from the cookbook, The Food Lovers Make It Paleo (by the bloggers of Primal Palate). It is on page 380 in their cookblook, it makes a thick crust and you may want to use slightly less of the dough, but I liked it with the thick crust.  It is very unlike a wheat pie crust, and has a slightly sweet taste.  I don't enjoy traditional pie crust to much but this one is yummy and I enjoyed it with my pie very much!  

Almond Flour Pie Crust

Stir ingredients well, I found mixing it with my hands the easiest way to

2 1/2 cups almond flour

1/2 tsp salt

1/2 cup palm shortening ( I subbed coconut oil), melted

2 TBSP vanilla

2 TBSP Pure Maple Syrup

Preheat your oven to 325 degrees.  In a small bowl combine all the dry ingredients and addd the wet ingredients to it.  
do this.  

My dough was really soft so I chilled it in the fridge for 20 minutses.  Then greased a glass pyrex pie pan and patted the dough in evenly.  I then baked it for 15 minutes.   Removed and poured in the pumpkin pie mix or the apples and baked accordingly.

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Pumpkin Pie Filling

1 3/4 cups or 14 oz. can pumpkin (not pumkin pie mix, just pumkin)

2 eggs

1/2 cup raw honey

1/2 cup full fat coconut milk

2 teaspoons siagon cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/8 tsp ground ginger

While your crust is baking is the perfect time to combine all these ingredients using a hand mixer.  Remove crust from oven, pour pumpkin pie filling in then return to oven.  Bake at 325 degrees for 45-55 minutes, until set in the middle.  Remove from the oven and cool on a wire rack until ready to serve. Enjoy

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Paleo Apple Pie Filling

5 apples

2 tsp cinnamon

1/8 tsp salt (optional)

2 tsp cinnamon

1/4 tsp nutmeg

For Crumble topping:

3/4 cup almond meal

1/2 cup shredded unsweetened coconut

1/2 cup chopped pecans

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

2 1/2 TBSP+ 1 tsp coconut oil or butter, softened

1/2 tsp vanilla

2 TBSP Pure Maple syrup

I used 1 TSBP of coconut flour but felt it made the pie a little dry, so next time I will either exlcude it or reduce it.

Start by preparing your crumble topping and then set it aside.

Then peel and very thinly slice your apples, placing them in a large mixing bowl.  Add the spices and stir well to coat them all.  Then pour the apples into your pie crust after it comes out of the oven. Using some of the crumble topping (or all if you like a lot), top your pie. Then place the pie back in your  325 degree oven and bake for about another hour ( I would start checking it at about 45 minuts).  I covered my pie after about 20-30 minutes with foil to keep it from over browning and lowered the rack in the oven a bit.

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Baked Dates

This recipe is quick and easy and is for those of you looking for alternative to baking pies.  They are super yummy with the carmelized date and roasted pecan.  You could even add a little cinnamon if you like.

Ingredients:

fresh dates, pits removed

unroasted pecans

coconut oil

Preheat your oven to 350 degrees.  Grease a 8x8 pan.  Slice into your dates lenghtwise, being careful not to slice all the way through.  Then place a whole pecan in the slit you made and place it in your prepared pan. When your pan is full or you have made the amount you need place the pan in the oven and bake for about 10 minutes.  Again it depends on your oven.  It may take a little longer, what you are looking for is for the dates to carmelize a bit and the pecan to get a little toasted.  Cool slightly and enjoy!  This are a yummy treat just be careful you don't eat to many!

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