High Protein/Lo Carbers...Recipes and info

[Jesse]

Yum I love roasted radishes! Thanks Orema!

[Jesse]

I'm thinking with November almost upon us it is a good time for us to begin posting some Paleo friendly Thanksgiving/Christmas recipes.

I will start with this CLEAN GREEN BEAN CASSEROLE (VEGAN, PALEO) from Detoxinista.com

This can be prepared a day or two in advance, and put in the fridge unbaked until the day of. Personally, I prefer the taste of this recipe over the regular one.

I look forward to your holiday recipes.

[Jesse]

Yum!

Custard!

[Jesse]

Portable Pumpkin Pie Aka Pumpkin Leather

Ingredients:
2 cups (one 16-ounce can) pumpkin
1 cup canned evaporated milk or coconut milk
2 cups applesauce
1/4 cup honey
1/4 cup dried shredded coconut, unsweetened
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 tablespoons finely chopped dried cranberries or raisins

Instructions:

1. Mix all ingredients together.

2. Spread mixture on well oiled fruit leather sheets in dehydrator, or drop by the tablespoon to make “cookies”. If doing “cookies” leave about 1/2″ to 1″ between rounds.

3. Dry 8 to 24 hours at around 135 F. I loaded mine at night and unloaded it the next morning.

4. Cut in squares or strips. Roll up if you like. The coconut will make this recipe less sticky than some other fruit leathers.

5. To Store: Stack sheets of fruit or vegetable leathers on top of each other.

If desired, and this is optional, you can sprinkle the finished sheets with cornstarch or arrowroot to prevent them from sticking together. Roll up, wrap securely in plastic wrap, and put them in an airtight container.

common sense homesteading http://commonsensehome.com/

[Jesse]

This recipe comes from the kitchen of http://www.uswellnessmeats.com where I buy my grass-fed meats from. I think it would be good for a Thanksgiving side.

Crispy Maple Bacon Brussels Sprouts




Ingredients

4-8 strips of nitrate-free bacon
1 pound of Brussels sprouts (about 4 cups)
2 tsp olive oil
2 Tbsp maple syrup ( keep an extra tsp handy)
⅛ tsp salt
a pinch of black pepper
10 Tbsp water (divided to be used at 3 separate times)
Directions

To prep the bacon: Place a paper towel on a microwave safe plate. Place the bacon strips on the paper towel and then cover them with another paper towel. Heat in the microwave for 3 minutes. Check on the bacon and replace with new paper towels and heat for another 3 minutes. Once the bacon cools, cut the strips into inch long pieces and set aside.

Put olive oil in a saute pan over medium-high heat. Put the Brussels sprouts into the saute pan and cover them with 2 Tbs of maple syrup, salt, pepper and 2 Tbs of water.

Once the liquid boils(1 min), reduce the heat to medium. Let the Brussels sprouts cook, stirring every now and again, until the liquid thickens and evaporates (should be caramel-like in substance)--for 7 minutes.

Add the bacon pieces and 4 Tbs of water and let them cook, stirring every so often, until the liquid evaporates again-- another 7 minutes.

Add another 4 Tbs of water and let everything cook until the liquid evaporates again. HOWEVER, this time don't stir the Brussels sprouts at all. This should take about 5-6 minutes.

Mix and add 1-2 tsp extra maple syrup, then cook for 2-3 minutes more without mixing, to let them crisp. They are done once you can stab them with a knife and the knife easily goes through it… and when you can smell distinct crispy smell.

[Jesse]

Here's a second recipe from the same place.

Paleo Sausage, Apple, and Chestnut Stuffing





Ingredients for Herbs de Provence Bread

4 eggs
2 Tbs water
1 Tbs apple cider vinegar
1 cup of ground golden flax seeds
¾ cup of almond flour
3/4 tsp baking soda
2 tsp Herbs de Provence, plus ¼ tsp extra to sprinkle
½ tsp salt

Ingredients for the Stuffing

1 lb. Sugar Free Pork Breakfast Sausage
a pinch crushed red pepper
1 Tbs. olive oil
1 cup of diced yellow onion (1 onion)
1 cup of diced fennel
1 heaping Tbs of minced garlic cloves (2 garlic cloves)
2 cups of diced tart apples (1 large Granny Smith apple)
1 bay leaf
1 tsp rubbed sage
½ tsp salt
½ tsp ground pepper
1 Tbs honey
1 cup roasted chestnuts, chopped (this was ½ of a 14.8 ounce jar for me)
1 loaf of Herbs de Provence bread (recipe above)
2 cups chicken stock
½ tsp Herbs de Provence
Directions for Bread

Preheat the oven to 400 degrees. Cover a loaf tin in parchment paper. My loaf tin was 9.25 X 5.25 X 2.75 inches.

In a medium bowl, whisk the eggs, water, and vinegar together and set aside.

In another medium bowl, mix the ground flax seeds, almond flour, baking soda, 2 tsp of Herbs de Provence and salt together with a fork. Pour the dry ingredients into the bowl of wet ingredients and mix together with a whisk until well combined.

Pour the bread batter into the loaf tin and pat the top with a rubber spatula to even it out throughout the pan. Sprinkle ¼ tsp of Herbs de Provence on top of the bread.

Cook the bread for 25 minutes. Remove it from the pan by lifting the wax paper and then remove the wax paper before letting the bread cool on a drying rack.


Directions for Stuffing

Preheat an oven to 375 degrees. Grease a 9 x13 inch baking dish.
In a large fry pan over medium-high heat, cook the sausage with a pinch of crushed red pepper flakes, stirring occasionally, until it is browned and cooked through, around 10 minutes.

Transfer the sausage to a large heatproof bowl or pot and set aside. Add the olive oil to the pan and reduce the heat to medium.

When the oil is hot, add the diced onion, diced fennel, diced apples, and minced garlic to the pan and mix. Top with 1 bay leaf, 1 tsp rubbed sage, ½ tsp salt, ½ tsp black pepper, and 1 Tbs honey, and cook, stirring occasionally, until the apples are tender and the onions are translucent, about 8-10 minutes.

Add the cooked apples mixture to the bowl with the sausage and mix. Add the roasted chestnuts to the bowl and mix.

Take the loaf of Herbs de Provence bread and cut it into 1 inch cubes. I sliced it first then cut it into inch cube pieces. Add the bread cubes to the sausage and apple mixture in the large pot/bowl and mix.

Then, add the chicken stock to the mixture, 1/2 cup at a time, mixing after each addition. Do this until you have used 2 cups of chicken stock.

Pour the stuffing mixture into the greased 9 x13 inch baking dish, and top it with ½ tsp Herbs de Provence.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the top is golden brown and crisp, about 25-30 minutes. Let the stuffing rest for 10 minutes before serving.

[Kätzchen]

Crust:

2 cups - shredded, unsweetened coconut
1 cup- finely ground Hazelnuts (or Almonds)
1/4 cup - coconut flour
1/4 cup - melted coconut oil
2 Tbsp - raw local honey
1 Tbsp - black strap Molasses
1 tsp - Himalayan salt
1/2 tsp - ground Ginger
1/2 tsp - ground Cinnamon

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Cheese Cake Filling:

2 cups - raw cashews (soaked in water overnight)
1 cup - full fat Coconut milk
1 Pound - grated raw Cauliflower
1 cup - raw local Honey (melted state)
3/4 cup - Coconut oil (melted state)
1 tsp - Himalayan salt
1/2 tsp - ground Cinnamon
1 Tbsp - Apple Cider Vinegar
1 tsp - Vanilla extract
6 - Large cage free Brown eggs
1 - the juice and zest of an Meyers Lemon
1/4 cup - tapioca flour

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Cranberry Tangerine Marmalade topping:

4 medium sized Tangerines
1 - 12 ounce bag of raw whole cranberries
1/4 cup Maple syrup
1/4 cup Molasses
1/4 tsp ground Cloves
Dash of salt

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Directions:

1) Process the ingredients for the crust in a food processor on Pulse setting, until it resembles the texture of coarse sand.

2) Line a spring-form cake pan with parchment paper; press the crust mix into the lined spring-form pan.

3) Rinse the soaked cashews and place them in the food processor, then add the coconut milk. Pulse the two until it's creamy.

4) Microwave the grated cauliflower until it's tender. Usually about 4-5 minutes. Then pat dry the cauliflower with a clean tea towel to remove excess moisture.

5) Add cauliflower to cashew coconut mixture in the food processor, pulse until creamy.

6) Next, add honey, coconut oil, spices, acv, vanilla extract and cinnamon, and juice and zest of Meyers Lemon. Pulse until creamy (about a minute or two)

7) Next, add one egg at a time to the mixture, pulsing the mixture as you add each egg. Mixture should maintain its creamy appearance.

8) Finally, add the tapioca flour and pulse until it's creamy again.

9) Now pour the pie filling into your crust lined spring-form pan.

10) Bring three cups of water to a boil. Put your cheese cake inside a roasting pan, lined with foil. Carefully add the water around the cheese cake in the roasting pan. The water creates a steamed bath baking environment.

11) Place cheese cake in pre-heated oven (350 degeees). Bake for 45 minutes at this temp. Then, turn temp down to 250 degrees and continue baking cheese cake for another hour. After an hour has passed by, turn off the oven, open the oven door partially, and let it rest until the cheese cake has cooled off enough to handle without oven mitts.

12) Release cheese cake from pan and place it on a large glass serving dish. Refrigerate for 24 hours.

13) The day you serve your cheese cake for dessert, make the Cranberry Tangerine Marmalade by placing cranberries and whole tangerines in a food processor and pulse until it appears to look like a salsa. Add the maple syrup and molasses and dash of salt and pulse again for a minute or two. Bring the mixture to a slow rolling boil. Turn the heat off and let stand until room temperature. Place marmalade on each serving, as desired.


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I made this cheese cake last summer and it's simply delicious.
expensive to make, but it's simply awesome. I received lots of compliments on the cheese cake by my mom and youngest brother and guests (he's diabetic and is very hip to paleo-cuisine). The best part for me is its dairy free. The only thing I might suggest is that you temper the salt, in case you need to monitor your salt intake more closely.

But I love this Cheese Cake and Cranberry Tangerine Marmalade. It's simply an very lovely and delicious treat.