In my opinion, there is nothing better than a creamy pumpkin or squash soup in the fall to round out a meal or to serve as a light yet satisfying respite from meat. This recipe was inspired by a Thai butternut squash recipe that my good friend and fellow foodie gave me. I had been thinking of what to do with a pie pumpkin that I had bought so I swapped the squash for pumpkin, made a few personal tweaks and voila…this Thai Pumpkin Soup was born!
I love this soup so much that I always make sure I have some on hand in the freezer (frozen in individual portions to grab one for work or to serve alongside my dinner). The spice level depends on how much curry paste you use. I find 2 tablespoons is perfect for me, but feel free to add more or less as your taste desires. Look for one that does not contain sugar or weird additives. Continue Reading
I have discovered a heavenly pairing of two fall vegetables- kale and delicata squash, made even better by roasting with shallots until the squash and shallots are slightly caramelized and the kale is crispy, then finishing it off with a liberal sprinkling of bacon. This side-dish is gluten-free, dairy-free and Paleo, but full of flavor and very versatile.
It will make an excellent accompaniment to any meat or fish entree, or can serve as an entree all on it’s own. For my own dinner last night, I had it with chicken sausage and asparagus. Fresh from the oven, the kale was crispy and made the dish really stand out. Today, I ate leftovers for breakfast with a fried egg – the kale had softened, which actually was a better compliment to the egg, and the bacon flavor permeated the squash more as they’d apparently gotten to know each other better overnight. I hope you enjoy this as much as I did. Feel free to mix up the seasonings to your taste.
I have to fess up. I have a major addiction. Well… two addictions. Okay, okay, maybe a few more than two, but that’s all I’m going to fess up to now! What two you ask? Well, chocolate is one and muffins are the other. I love them both dearly and these are two things I cannot give up.
Now that I eat a Paleo diet my muffin recipes have changed, but they are close to consistency and flavor of traditional muffins and I find them incredibly satisfying. I recently developed this recipe for Paleo Chocolate Muffins and am eager to share it!
If you can’t eat chocolate, don’t worry! You can substitute carob powder for the cocoa powder, which I often do as it makes a sweeter muffin and I am very sensitive to the caffeine in chocolate. Since I often eat these for dessert with a dollop of whipped coconut cream on top, I prefer to steer clear of caffeine so as not to interfere with my sleep. I find substituting with carob powder is very close in flavor to chocolate, particularly when made with “toasted carob” powder. Continue Reading
My family and I have been very fortunate this summer berry season as my organic strawberry plants have born a boatload of sweet, fresh fruit. I filled 2 2’x4′ raised garden beds with strawberry plants two years ago and they barely gave up a pint each season those years. This spring they took off finally, filling out nicely and growing tall, full of white flowers that turned into berries as the summer heat came on. We’ve reaped an estimated six pounds of the juicy red berries this year, spread out over several weeks, and there are more to come! I’m in berry heaven!
I considered making strawberry jam but to be honest we’ve been eating them too fast to have much left each week for jam. But Strawberry Shortcake? That we can do! And even better…a Paleo version that is high in protein for a satisfying and healthy treat. Continue Reading
As promised, here is recipe #2 in my exploration of beef alternatives. This one uses bison, which is the closest taste to beef that you’ll get. This is one meat that I’ve cooked with often as my family has often preferred it to ground beef.
Recipe #1 in the “Where’s the Beef” series, Elk Burger Extraordinaire yields a rich and satisfying dinner, however I can admit that it requires multiple pans and coordination for all those yummy toppings. That is usually the type of cooking I save for a weekend as my weeknight cooking time is fairly limited if I want to eat dinner at a decent time. My second meal to share with you is therefore an easy one as it can be prepared in a single pan. I steamed haricot vert on the side of mine so I used two pans, but there’s no reason you can’t just throw smaller-cut veggies right into the mix with the cauliflower and saute them instead.
Here is my final recipe shared as part of my “Where’s the Beef” series. For the first two recipes, check out Weeknight Bison Stir-Fry and Elk Burger Extraordinaire. This recipe replaced beef with wild boar in my meatball recipe, and in my 2nd attempt included a few additional tweaks that suited the pork, which technically wild boar is. Given that, my conclusion drawn from experimenting with this recipe is that wild boar is not a similar taste replacement to beef, but better suited to a commercially-raised pork substitute. Seasonings that would therefore pair well with wild boar are the same that would compliment pork- ginger, garlic, apples, mustard, cloves, soy (or a coconut amino alternative) and sage, for example. I’ve used several of these seasonings in this recipe as opposed to the traditional Italian seasonings I normally use in beef meatballs, which paired well with the zucchini and summer squash noodles.
This is the first in my “Where’s the Beef?” posts where I try out red meats other than beef. I found that elk has a similar taste to beef, but much leaner. It’s a good thing the meat is so lean, considering the luxurious toppings I paired it with. 🙂 They complemented each other perfectly!
I LOVE roasted vegetables. I’m not exaggerating. When I was a kid I told my sister I loved lima beans, so she told me if I loved them so much I should marry them. I have a distinct memory of waltzing with the pan of lima beans while she hummed the wedding march. Well, these days, I’d do the same with roasted veggies! When I am on vacation and I can’t find a restaurant that serves them, I have serious withdrawals and that’s the first thing I make when I return. I just went camping over the weekend and took some of the below recipe along with me in the cooler. I warmed them up on the camp stove until sizzling and enjoyed them on a bed of lettuce with a grilled bison burger. It was delicious! I don’t think I’ve met a roasted veggie that doesn’t pair well with whatever meat I happen to be having for dinner. Continue Reading