Repost from by blog http://angiessuburbanoasis.blogspot.com/2011/12/paleoprimal-squash-soup.html
My veggie box this week came with a butternut squash and a recipe for butternut squash soup. That sounded pretty good; so I decided to give it a try with a few changes to make it Paleo/Primal. I also had some mini pumpkins that had been sitting around as decorations since Thanksgiving and some rutabaga I’d cubed and frozen during the summer. I decided to throw all of that in to bulk up the soup a bit. The result was really good! I can see this being a great starter for a nice dinner or dinner all by itself!
Paleo/Primal Squash Soup
1 butternut squash (or other squash of choice)
1 smallish pumpkin or several mini pumpkins (or other squash of choice)
2-3 C peeled and cubed rutabaga
4 C chicken stock
1 large onion chopped
2 T butter or coconut oil
1/2 t Thyme
1/2 t chili powder
1 t turmeric
1/2 t garlic powder
2 t salt or to taste
black pepper to taste
14 oz can coconut milk
Cut pumpkin and squash in half and remove seeds and strings with a spoon. Place cut side down on cookie sheet and roast at 350F for about 30 minutes or until knife easily pierces the skin. Remove all flesh from skin with a spoon and set aside.
In a dutch oven brown onion in butter or oil until tender. Add cubed rutabaga, spices and chicken stock. Cover and cook for about 30 minutes or until rutabaga is tender. Add pumpkin and squash flesh to dutch oven, add coconut milk as well. With a stick blender (immersion blender) blend soup until it is smooth. (Alternatively, you can put small batches of the soup into a blender to puree, but be sure to hold the top on as hot soup will push the lid off and make a big mess of your kitchen.). Add black pepper to taste and garnish. Enjoy!
In a past life (before Paleo) I loved Peanut butter cups. Every Halloween I’d dig through the kids trick-or-treat bag looking for them. But now I can’t eat them. They’re just too sweet for me. So I thought I’d try to make a Paleo version that wasn’t so sweet but still had that familiar yummy taste I’ve always loved. I shared these with some friends last night and they were a big hit. I hope you enjoy them, too!
Almond Butter Cups Candy
About 1/2 C dark chocolate (you can use chips, or break up some dark chocolate bars)
about 1/4 C Almond butter
Candy mold for peanut butter cups
Melt chocolate in microwave in 30 second intervals stirring after each 30 seconds. When chocolate is melted, pour or use a spoon to scoop a small amount into the bottom of each cup mold. Tap the mold to settle the chocolate. Using another spoon, drop a small scoop of almond butter on top of each chocolate base. Then fill the cups the rest of the way up with another scoop of chocolate on top of the almond butter. Place filled molds in freezer or fridge until they are hard. Pop almond butter cups out of mold and enjoy!
I wasn’t sure if I wanted to try to make a paleo substitute for the traditional dressing I usually make on Thanksgiving. (For those of you not from the South, instead of calling it stuffing – because you’re not stuffing it in a bird – we call it dressing. ) The recipe I’ve made for years is a take on the one my grandmother made for years and it’s almost a sacred recipe. That was a lot of pressure. But I decided to give it a try and if it didn’t taste right it’d still probably taste good enough to eat tomorrow as a day-after-thanksgiving side to go along with the leftover turkey.
I wasn’t sure how to approach the making of paleo dressing since dressing is basically a savory bread pudding made with cornbread, white sandwich bread, eggs, spices, stock and veggies. Without the bread, what do you do? So I decided to try something entirely different and based the dish off of an almond meal muffin recipe. The result was amazing! I used a muffin tin to make individual portions, but I’m sure you could bake the mixture in a cake pan to make a traditional looking pan of dressing. I think the almond meal really gave the dressing the same coarse texture that you expect in a corn bread dressing. Add to that the traditional spices and you really feel like you’re eating Mama’s Thanksgiving dressing. Enjoy!
Paleo/Primal Sage Stuffing (Dressing)
1 large onion
4 ribs celery
1 T coconut oil
1/2 t salt
1/2 t pepper
3 1/2 C Almond Meal
2 t salt
1 t baking soda
2 t dried sage
1 t marjoram
1 C chicken broth
Chop onions and celery. In a skillet, melt coconut oil then sweat onions and celery until they are very tender. Mix in 1/2 t salt and 1/2 t pepper to veggies. Set aside to cool.
Preheat oven to 350F In a large mixing bowl, mix Almond Meal, salt, soda, sage, and marjoram. Mix in broth and eggs. When cooked veggie mixture is cool, add to Almond Meal mixture. Spoon batter into lined muffin tins and bake for about 25 minutes for large muffins and 15 minutes for mini muffins. This recipe made 18 full size muffins and 6 mini. you could also put this into a regular 9×13 pan and bake for about 30+ minutes testing often for doneness.
1 1/2 C almond flour
3 tsp cinnamon divided
1/2 tsp nutmeg
1/2 tsp salt
1/3 C coconut oil
2 Tbs maple syrup or honey
3 tsp vanilla extract
3 apples, peeled, cored then chopped into 1/2 inch pieces
1 C unsweetened apple sauce
1. In one bowl combine flour, nutmeg, salt and 1 tsp of cinnamon. In another bowl combine oil, syrup and vanilla. You may need to warm the coconut oil until it’s a liquid.
2. Stir wet ingredients into dry to make the topping.
3. Place apples in a 1-2 qt glass dish then sprinkle them with remaining cinnamon. Pour apple sauce on top of apples.
4. Crumble topping over apples.
5. Cover and bake at 350 for about 45 minutes. When filling is bubbling up around crisp, remove cover and bake for another 5-8 minutes until crisp is golden.
Salmon Fillet with Dill Mustard Sauce
1 lb salmon fillet (preferably wild Alaskan)
1/4 C Paleo Mayo
1 Tbs prepared Dijon mustard
1 tsp dried dill weed
(if you prefer a crunchy topping, you can mix in a few Tbs almond meal to the sauce)
1. Run your hand across the top of the fillet to make sure there aren’t any bones. If you feel a bone remove it with your fingers or a pair of pliers used in the kitchen.
2. Mix mayo, mustard and dill in a small bowl. Mix in meal if you are using it.
3. Place fillet skin side down on a greased cookie sheet. spread mustard mixture evenly over top of fillet.
4. Place fillet in an oven preheated to 350 degrees and cook for about 15 minutes for wild salmon and 20 minutes for farm raised or thicker fillet. Salmon should flake easily with a fork when finished. If the salmon does not flake when you take it out and still looks too dark on the inside, put it back in the oven for 5 minute intervals until it’s done to your liking.
Sweet Potato Fries
1 large organic sweet potato (red or white sweet potatoes are ok, red are sometimes called yams in the grocery although they really aren’t yams…but that’s a story for another time)
1 Tbs olive oil
1 tsp salt
1 gallon zip top bag
1. Cut sweet potatoes into sticks that are fry sized making sure that no stick is more than about 1/4 inch thick in either direction.
2. Put fries into zip top bag then add oil and salt. Squeeze out all the air and zip the bag. Squish potatoes around until they are well coated with oil and salt.
3. Pour potato sticks onto a cookie sheet or baking dish in a single layer then roast for about 30 minutes at 350 degrees turning sticks over half way through cooking.