Category Archives: Soups

Pumpkin Soup….looks tempting

http://paleoleap.com/pumpkin-soup-apple-spices/

Pumpkin Soup With Apple And Spices Recipe

SERVES: 4 PREP: 30 min. COOK: 50 min.

Ingredients

  • 6 cups pumpkin flesh, cut into cubes; (or 2 cans pumpkin(
  • 2 onions, chopped (about 2 cups);
  • 1 cup carrot, peeled and chopped;
  • 2 cups apple chunks, peeled and cored;
  • 4 garlic cloves, minced;
  • 4 cups chicken stock;
  • ½ cup full-fat coconut milk;
  • ½ tsp. dried thyme
  • ¼ tsp. ground sage;
  • 1 tbsp. smoked paprika;
  • ½ tsp. ground cumin;
  • 1 pinch cayenne pepper;
  • 1 pinch cinnamon;
  • 2 tbsp. Paleo cooking fat;
  • Sea salt and freshly ground pepper to taste;

Preparation

  1. Heat some cooking fat in a large saucepan over a medium-high heat.
  2. Add the onions and garlic. Cook for 3-4 minutes, until softened.
  3. Add the pumpkin, carrot, and apple, and cover with the chicken stock.
  4. Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
  5. Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables are soft.
  6. Using a food processor, process in batches to the consistency of a purée.
  7. Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
  8. Add a pinch of cinnamon over top before serving.

Paleo Potluck Shares!

Thanks so much for partaking in the paleo potluck fun. I inhaled yummy food and enjoyed having you all and your families over! We’ll do it again and keep those yummy paleo recipes coming. Here are some recipes for you from the evening. Keep sending them my way and I will post more.

From Katie. A family favorite, the kids LOVE this chili.

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Ingredients:

2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water

Directions:

  1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
  2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
  3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:

Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.

Paleo Weekly Menu Week 3

Shepards Pie

Prep time

60 mins

Cook time

20 mins

Total time

1 hour 20 mins

This recipe is based off of Paleo Comfort Food’s Farmer’s Pie, The mashed sweet potato recipe is fromFood Lover’s Kitchen.

Author: Allison |Frisky Lemon

Recipe type: Dinner

Serves: 8

Ingredients

  • 2 lbs ground beef (preferably grass-fed)
  • 4 cloves garlic, minced
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 1 container (~8oz) of mushrooms, sliced
  • 1 bag of frozen peas, thawed
  • 1 can tomato paste
  • 2 tbsp balsamic vinegar
  • 1 Tbsp fresh rosemary, chopped
  • 2 tsp fresh thyme
  • 4 to 6 medium sweet potatoes
  • ½ cup coconut milk
  • 1 Tbsp butter plus more for the pan
  • sea salt and pepper
  • butter

Instructions

  1. Preheat your oven to 350 F.
  2. In a large skillet, brown the meat with the cloves of garlic in butter.
  3. Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
  4. Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
  5. Cook until all of the excess liquid has cooked off.
  6. Stir in the peas.
  7. Pour the meat mixture into a large baking dish– 9X13″ works well.
  8. Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft– about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
  9. Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
  10. Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
  11. Bake the shepherd’s pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.

Bacon Wrapped Pork Tenderloin

Pork tenderloin, cut into individual serving pieces

Bacon

Onion

Green pepper

Tomato

In bottom of 9 x 13 inch pan or casserole layer out 2 slices of bacon (criss- cross) for each slice pork tenderloin.

Place tenderloin on top of bacon. Place thick slice onion, green pepper, and tomato in each piece of meat.

Wrap bacon around meat and vegetables and secure with toothpicks.

Bake at 350 degrees, covered for 1/2 hour, then uncover for 1/2 hour.

Or, throw it all on the grill

Weekly Menu at Casa LeGrand Sept 15

WED: Pork with Squishy, Squashy apples and sweet potato fries

1 clove garlic, minced

1 Tbsp salt

1 tsp paprika

1/2 tsp chili powder

1/2 tsp cinnamon

1/8 tsp ground cloves

3 lb pork roast, tied

6 apples, peeled, cored, and sliced into eighths

1. In a small bowl, combine spices into a rub using a fork.

2. Place roast in baking dish and rub spices on all sides.

3. Spread apples around roast in dish.

4. Roast in oven at 350 degrees for 45-50 minutes until roast reaches 160 degrees.

5. Let meat rest 10 minutes before slicing.

Sweet Potato Fries

prep time: 30 mins

cook time: 30-40 minutes

serves: 4

3 Tbsp coconut oil

1/2 Tbsp paprika

1/2 Tbsp cinnamon

1/4 tsp cayenne pepper

Sea salt and black pepper to taste

2-3 small yams or sweet potatoes, peeled and cut into the shape of french fries.

1. Preheat oven to 400 degrees

2. Melt coconut oil.

3. In small mixing bowl, add melted oil and spices. Whisk together

4. In large mixing bowl, add the cut up yams and drizzle with the spiced coconut oil.

5. Toss the potato spears with the oil mixture until all the spears are coated.

6. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil, do not crowd. You might need 2 baking sheets.

7. Bake for 35-40 minutes, turning the spears over halfway through cooking time. Increase cooking time if you cut your fries large or to achieve a crispier yummy yam spear.

 

Crockpot Soups! YUMMY and EASY

Crockpot Sweet Potato Basil Soup: From Paleomg.com
Prep time
Cook time
Total time
Serves: 3-4
Ingredients
  • 2 sweet potatoes or yams, diced
  • ½ yellow onion, sliced
  • 1 (14oz) can of coconut milk
  • 1 cup vegetable broth
  • 2 garlic cloves, minced
  • 1 tablespoon dried basil
  • salt and pepper, to taste
Instructions
  1. Place all ingredients in the crockpot.
  2. Mix around.
  3. Cook for 3 hours on high.
  4. Use a hand blender, blender, or food processor and puree mixture until smooth. My 9 cup food processor fit it all just perfectly.
  5. Eat up! If you have leftover meat, add it to your soup…obviously.

EASY Butternut Squash SOUP in crockpot

1 large butternut squash, peeled and cubed (poke holes in squash with a fork and microwave for 1 min or so to make it easier to peel, then cube).

1 can full-fat coconut milk

1 cup chicken broth

1 apple, peeled and cut into chunks

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

Place all ingredients in slow cooker and set to Low. Allow to cook 6 to 8 hours. When squash is soft, blend soup with an immersion blender or carefully transfer to a blender to process. Consistency should be smooth and silky. Season with salt and pepper. Top with a swirl of olive oil.

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Seriously YUMMY. We served it over zucchini noodles and also over sweet potato noodles. YUMMY and so easy!

CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL

Ingredients:

2 tablespoons coconut oil

2 medium onions, diced (about 2 cups)

4 cloves garlic, minced (about 4 teaspoons)

2 pounds ground beef

1 teaspoon dried oregano leaves

2 tablespoons chili powder

2 tablespoons ground cumin

1 1/2 tablespoons unsweetened cocoa

1 teaspoon ground allspice

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (14.5 ounces) fire-roasted, chopped tomatoes

1 can (14.5 ounces) beef broth

1 cup water

Directions:

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Variations:

Try a meat combo by mixing ground beef with ground turkey, pork, or bison.

Make a double batch and freeze half so you have chili-on-demand.

Top with sliced olives, diced onions, and/or avocado slices.

 

Autumn Soup…YUM

Here is the recipe some of you requested from the open house. Enjoy!

AUTUMN SOUP                                                                                                      

Ready in about 1 hr. 15 min.

Makes about 8 cups

Ingredients:

1 cup water

2 (13.75) cans chicken broth

1 unpeeled butternut squash

black pepper to taste

1 tbsp olive oil

3 cups sliced mushrooms

1 large onion (white or yellow), chopped

3 cups fresh spinach leaves

1 pound sausage (turkey or pork) casings removed

1-2 cups chopped broccoli

Directions:

1. Preheat oven to 375 degrees F. Pour 1 cup water into 9×13 baking dish.

2. Cut butternut squash in half. Remove seeds. Place cut side down into baking dish.

3. Bake squash in preheated oven until squash is easily pierced with a fork, about 45 minutes

4. Meanwhile, heat olive oil in a large soup pot over medium-high heat. Stir in onion and cook until tender and transparent, about 5 minutes. Mix in the sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in broccoli.

5. Scoop out cooked squash and place in a blender or food processor. Pour half of the chicken broth in with the squash and blend until smooth, about 1 minute.

6. Stir squash mixture in with meat, onions, and broccoli. Stir in remaining chicken broth. Stir in mushrooms. If desired, stir in heavy cream. Simmer over medium heat for 10 minutes. Do not boil.

7. Add spinach and simmer for an additional 5 minutes.

Pumpkin Turkey Chili

One of our faves. Been waiting to post until the chill in the air returns. Great crockpot recipe.

Pumpkin Turkey Chili

2 lbs ground turkey (cooked and drained)

2, 15 oz cans of pumpkin

2, 15 oz cans of diced tomatoes

1, 15 oz can of fire roasted stewed tomatoes

2 frozen bags of bell peppers

1 frozen bag of chopped onions

1 frozen bag of chopped spinach

Chili powder

Cumin

Salt

Pepper

I just threw everything in the Crockpot. Easy.

Paleo Potluck

Thanks all who could join us last night for some paleo yummy fare! Such a fun evening. Kelly asked me to send out the tomato soup recipe. Here it is. Enjoy.

Sweet Tomato & Sausage Soup

1 medium onion, diced

5 cloves garlic, crushed

2 28 oz cans crushed tomatoes

1 can coconut milk (make sure there is no water added and

that the only ingredient is coconut)

1 cup chicken broth

1 lb sweet Italian sausage

2 tbs extra virgin olive oil

2 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried parsley

Heat a large pot on medium high heat, add olive oil. Remove

sausage from casings and brown in the pot. Take sausage out

of the pot. Lower heat to medium and add in onions and garlic

and cook until onions are soft. Put in broth, tomatoes, coconut

milk and spices and puree with a stick blender. Add sausage

back into the pot and cook on medium heat for 10-15 minutes.