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Creole Shakshuka

Creole Shakshuka

Creole Shakshuka

It’s pretty hot in south Louisiana and sometimes a salad for supper doesn’t cut it. But I wanted something fresh and lively. I don’t do breakfast except for coffee. Occasionally I’ll have what amounts to brunch on the weekends, but I love eggs and thought of this dish for dinner. Tunisian in origin, shakshuka is a tomato and bell pepper sauce that has eggs poached in it. While nice on it’s own, I wanted to make it more substantial. So I added some fabulous smoked deer sausage from Kartchner’s and creolized the seasonings. If you haven’t been to Kartchner’s in Krotz Springs, it’s so worth a trip! The boudin is amazing. And the cracklin’s are the best; I refer to them as paleo pig candy. 🙂

Eggs, tomatoes and herbs

Eggs, tomatoes and herbs

If there is a more versatile ingredient than an egg, I don’t know what it is. Eggs can be hard boiled, scrambled, fried, poached, and shirred. If you separate the yolks and whip the whites, eggs are magically transformed into soufflĂ©s and meringues. A wonder of nutritional goodness, eggs have regained their place in the hall of fame of good real foods. And compared to other nutrient-dense ingredients, eggs are cheap. I’d like to think that paleo peeps are a strong reason that eggs are once again recognized for their contribution to health. And one of our goals is to have more grassfed and pastured options in our kitchens. If you don’t have yard birds of your own, or can’t make it to the farmers market, don’t despair, the good news is free-range eggs may become more available. And make this egg recipe! It’s delicious.

To accompany the shakshuka, I thought creamy avocados and bright, fresh citrus would be welcome. So I’ve paired the egg dish with a grapefruit and avocado salad.

Grapefruit Avocado Salad

Grapefruit Avocado Salad

New music this week … dance, dine and enjoy!!

Creole Shakshuka
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Creole Shakshuka
Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Creole Shakshuka
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Creole Shakshuka: quick and easy for weeknight supper, or the star of your next brunch. Paleo, gluten free, low carb and delicious.
Servings Prep Time Cook Time
4servings 10minutes 25minutes
Servings Prep Time
4servings 10minutes
Cook Time
25minutes
Ingredients
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Instructions
  1. Over medium heat in a 12-inch skillet, add sausage and cook, stirring occasionally until lightly browned, about 5 minutes. Remove sausage to a plate and reserve.
  2. Add olive oil to now empty skillet and add onion. Sauté for 5 minutes. Add bell pepper and celery and continue to sauté for 5 minutes. Add diced tomatoes and roasted peppers. Season to taste. Bring to a rapid simmer and lower heat to medium low. Return sausage to skillet and combine.
  3. Crack eggs into the tomato sauce, leaving a bit of room around each eggs. Cover and simmer until egg whites are set and yolks are desired consistency, about 5 minutes for runny yolks. Garnish with parsley and green onions.
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Grapefruit Avocado Salad
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Grapefruit Avocado Salad
Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Grapefruit Avocado Salad
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Juicy pink grapefruit and luscious avocado with a refreshing citrus dressing combine into a perfect summer salad.
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Make dressing: combine lime juice, honey, olive oil, salt and pepper. Distribute baby spinach on salad plates. Alternate grapefruit sections and avocado slices on top of spinach. Drizzle with dressing.Grapefruit Avocado Salad
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Green Chile Chili and Spicy Strawberry Dessert Salsa

Green Chile Chili

Green Chile Chili

To all our dear friends and family in the cold Northeast: we do not envy your bone-chilling cold this Valentine’s Day. I hope my Green Chile Chili menu will warm you up and tickle your tastebuds in the days to come. A bit of spice and heat in food is always welcome in the winter. Bright chiles and even out-of-season strawberries give the promise of warmer weather on the way.

Harris’s brother-in-law, Nathan, went deer hunting a while back and has at least 100 pounds of venison in the freezer. He shared his bounty with us, and today’s chili recipe was inspired by his gift. But you certainly don’t have to use deer meat. Beef chuck is delicious, too. I wanted a variation on the usual bowl of red and thought that several types of green chile would be a nice change. I added some tomatillos for an additional green component and braised it in a slow oven for tender, tender meat and mellow pepper flavors with a hit of heat that won’t knock your head off. Then I garnished it with cilantro and sliced raw jalapeños for crunch and a fresh, herbal note and topped it with creamy avocado.

Green Chile Chiles and Tomatillos

Green Chile Chiles and Tomatillos

Green Chiles and Tomatillos for Roasting

Green Chiles and Tomatillos for Roasting

For dessert, I made a strawberry salsa and paired with yummy paleo cookies I found on glutenfreebaking.com.  I added some minced jalapeño for a little unexpected punchiness—it was so good with the bright, crunchy, sweet salsa. Use the cookies to scoop up the fruit for a paleo take on savory chips and salsa.

Spicy Strawberry Salsa

Spicy Strawberry Salsa

For tunes I picked some of my favorite love songs. I’m so grateful to be married to a man I adore, and wish everyone could have a joyous Valentine’s Day. I know this holiday can be bittersweet for some, and down right sad for others. That’s the thing about holidays. Love comes in a variety of ways. I sincerely hope that however you view this day, you will cherish those who love you and those you love in return.

Green Chile Chili
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Green Chile Chili
This Green Chile Chili is a change from the usual bowl of red. You can use venison or beef and whatever green chiles are available in your market. A long, slow, easy braise in the oven will guarantee tender meat and this is a chili that won't blow your head off with heat—though you can spice it up to your tastebuds' content. Garnish with fresh jalapeños, cilantro and creamy avocado for a winter meal that will warm your heart and your tummy!
Green Chile Chili
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This Green Chile Chili is a change from the usual bowl of red. You can use venison or beef and whatever green chiles are available in your market. A long, slow, easy braise in the oven will guarantee tender meat and this is a chili that won't blow your head off with heat—though you can spice it up to your tastebuds' content. Garnish with fresh jalapeños, cilantro and creamy avocado for a winter meal that will warm your heart and your tummy!
Servings
8servings
Servings
8servings
Ingredients
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Instructions
  1. Raise oven rack to about 6 inches from the broiler element. Set the temperature to broil. Oil a rimmed baking sheet with 1 tbsp lard or oil. Remove the stem ends of the poblano and Anaheim peppers. Cut the peppers along one side and press open to flatten. Remove ribs and seeds. Lay the peppers skin-side up on the baking sheet. Remove the papery covering from the tomatillos and add to the baking sheet. Broil until skins are blackened, about 5-7 minutes. Remove vegetables to large zip top freezer bag or a paper bag. Allow the vegetables to steam. Reduce the oven heat to 350 degrees F.. When cool enough to handle, rub the blacked skins from the pepper and chop them along with the tomatillos. Set aside.Green Chiles and Tomatillos for Roasting
  2. Add 1 tbsp lard or oil to the rimmed baking sheet. Distribute beef or venison in a single layer on the baking sheet. Sprinkle with salt and pepper. Roast until lightly browned, about 15 minutes. Set aside. Reduce oven temperature to 300 degrees F.
  3. In a Dutch oven, melt remain oil over medium heat, add onion and sauté until tender, about 5 minutes. Do not brown. Add garlic, cumin, oregano, coriander and chili powder and cook until fragrant, about 30 seconds. Add browned meat and any accumulated juices, peppers, tomatillos, broth and Rotel tomatoes. Place covered Dutch oven in the oven and braise for 3 hours. Taste for seasoning, adding cayenne if you like.
  4. Garnish with cilantro, jalapeño and avocado.
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Spicy Strawberry Dessert Salsa
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Spicy Strawberry Salsa
Sweet, crunchy, fresh and delicious, this spicy strawberry dessert salsa is a winner. Pair it with paleo sugar cookies for a dessert version of chips and salsa. This Mexican appetizer staple will end your meal with a festive note!
Spicy Strawberry Salsa
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Sweet, crunchy, fresh and delicious, this spicy strawberry dessert salsa is a winner. Pair it with paleo sugar cookies for a dessert version of chips and salsa. This Mexican appetizer staple will end your meal with a festive note!
Servings
4servings
Servings
4servings
Ingredients
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Ingredients
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Instructions
  1. Mix together and serve with paleo sugar cookies (link below).
Recipe Notes

Here's the sugar cookies recipe: glutenfreebaking.com

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Paleo Crispy Fish, Hub City Ratatouille and Peach Melba

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream.

The summer is definitely here when the farmers markets are brimming with vibrant colors and a myriad of tempting fruits and vegetables. I found all the squashes, peppers, and eggplants at the Hub City Farmers Market in the Oil Center in Lafayette. And I’ve named my ratatouille accordingly. I didn’t get fresh, ripe tomatoes at the market though. It’s too early for that at the markets, but I did have all I could want thanks to Harris.

Ratatouille Vegetables

Ratatouille Vegetables

Between his greenhouse all winter and the crop in the garden, we’ve had ridiculously delicious ‘maters for six months. Talk about good! He’s experimenting with the greenhouse this summer. As you might imagine the heat of sub-tropical south Louisiana could roast tomatoes in a summer greenhouse, not grow them. And tomatoes are usually dug up and discarded after one season. But so far, the tomatoes are thriving in the greenhouse thanks to a fan and lots of cross-ventilation. After pruning the vines severely, the tomatoes are ramping up again — and they aren’t bothered by bugs in there. Meanwhile we’ve had luscious “summer” tomatoes all winter and spring, and soon all summer as well.

I decided to roast everything except the peppers and grilled those over flame.

Ratatouille Grilled Peppers

Ratatouille Grilled Peppers

While the rest went into the oven.

Ratatouille Ready to Roast

Ratatouille Ready to Roast

Hub City Ratatouille

Hub City Ratatouille

Then onto the fish.

Crispy Fish Ingredients

Crispy Fish Ingredients

A quick fry and homemade tartar sauce:

Paleo Crispy Fish

Paleo Crispy Fish

The Ruston peach crop is kicking as well, so I decided to make peach melba for dessert. This classic is normally made with peaches poached in sugar syrup, but when fresh peaches are this sweet and juicy, poaching them in syrup would deaden their lovely flavors. We had blackberries in the freezer from our yard, picked a few weeks ago, and I made paleo coconut rum ice cream. I think you’ll really like this. And my Cuisinart Ice Cream Maker is easy to use and yields consistently excellent results:

 

Paleo Peach Melba with Coconut Rum Ice Cream

Paleo Peach Melba with Coconut Rum Ice Cream

Finally some tunes. Enjoy!

Hub City Ratatouille
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Hub City Ratatouille
An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Hub City Ratatouille
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An abundance of summer produce fresh from your garden or farmers market: ratatouille. Served warm or at room temperature, it's a perfect and perfectly safe picnic food that doesn't require refrigeration.
Servings Prep Time Cook Time
4servings 15minutes 40minutes
Servings Prep Time
4servings 15minutes
Cook Time
40minutes
Ingredients
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Instructions
  1. Preheat oven to 425 degrees F. Over a gas flame or under the broiler, char pepper until skins are blackened. Place pepper in a heat-proof bowl and cover with plastic wrap. Allow to steam.Ratatouille Vegetables
  2. Add remaining vegetables, oil and seasonings to a baking sheet. Toss to combine and spread vegetables into a single layer. Roast for 40 minutes. Ratatouille Ready to Roast
  3. Meanwhile rub the charred skins from the peppers with your fingers and/or paper towels. Do not rinse. Cut the tops from the peppers and discard the seeds and ribs. Slice into bite-sized pieces. Remove vegetables from oven. In a bowl, combine roasted vegetables and peppers. Taste for seasoning and olive oil. Serve warm or at room temperature.
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Paleo Crispy Fish
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Paleo Crispy Fish and Tartar Sauce
You can have crispy fried fish that's paleo, too! And tartar sauce!
Paleo Crispy Fish and Tartar Sauce
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You can have crispy fried fish that's paleo, too! And tartar sauce!
Servings Prep Time
4servings 10minutes
Servings Prep Time
4servings 10minutes
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Mix together all tartar sauce ingredients and refrigerate.Crispy Fish Ingredients
  2. Preheat the oven to 200 degrees. Place a cookie cooling rack over a baking sheet pan, and place in the oven. In a shallow bowl large enough to lay fish filets flat, add arrowroot powder and coconut flour. Add egg and seasonings and stir to combine. Add 1/2 cup of sparkling water and mix thoroughly. Gradually add more sparkling water until batter is about the consistency of melted ice cream.
  3. Heat coconut oil in 12-inch skillet over medium high heat. Drizzle a drop of batter into the skillet. When the oil briskly bubbles around the batter, dip each fish filet into the batter allowing the excess to drip off. Place carefully into the hot oil. Do not crowd pan. Cook for about 3 minutes. With a spatula and tongs or two spatulas, carefully lift the filet and check underneath to check if it is light golden. Adjust the heat to ensure that the oil continues to bubble around the fish. Turn fish over and cook second side as you did the first. Remove baking sheet from the oven, transfer cooked fish to the baking sheet and return it to the oven while you cook the remaining fish. Serve with tartar sauce.
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Paleo Peach Melba with Coconut Rum Ice Cream
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Paleo Peach Melba
Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Paleo Peach Melba
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Coconut rum ice cream, blackberry sauce and ripe peaches: peach melba. This pretty dessert is sure to be a hit at your summer parties.
Servings Prep Time
4servings 15 minutes
Servings Prep Time
4servings 15 minutes
Ingredients
Servings: servings
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Ingredients
Servings: servings
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Instructions
Paleo Coconut Rum Ice Cream
  1. In a medium-sized bowl combine coconut milk and cream. Whisk until smooth. Add remaining ingredients. Taste for sweetness and add more honey if desired. Place mixture into ice cream maker and follow manufacturer directions to freeze. When solid, scoop into a container and place in the freezer.
Melba Sauce
  1. In a small sauce pan, combine berries and honey. Cook over medium heat until berries break down and begin to thicken. Place mixture in a fine-mesh strainer set over a bowl. With a scraper, mash the berry mixture against the strainer until all the liquid is gone. Occasionally scrape the bottom of the strainer to remove the sauce.
  2. When ready to serve, scoop ice cream into a dish. Top with melba sauce and peaches.
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Mardi Gras Shrimp and Sorbet Recipes

Mardi Gras paleo fruit sorbet

Go Mardi Gras purple, green and gold with fruit and champagne sorbet. East to make, fresh and light.

Here in Louisiana the winter holidays do not slow down after New Year’s Day. Starting with Little Christmas, (January 6) the festivities gear up again with the start of Mardi Gras season. From king cakes at every gathering to raucous tunes on the radio and and on every music playing device, to krewes dressed to wow and masked balls every weekend, the celebration culminates in parades with everybody yelling, “Throw me somethin’ mister!” There is the New Orleans experience of course, and that has it devotees. Those of us in Acadiana prefer things a bit more family friendly, however, and while our Mardi Gras maybe less risquĂ©, it’s no less exciting. If you’ve never seen extraordinary filmmaker, Pat Mire’s, acclaimed documentary, Dance for a Chicken: The Cajun Mardi Gras, check it out. It’s great. And it will give you the real story on where the traditions come from.

Everything about Mardi Gras is over the top, and if you’re here and going to parades and balls, you might not be thinking about menus, but you might wish for a lighter alternative to king cake without foregoing the color and festive flavor. Sorbet is super easy to make, and it’s refreshing after a rich meal of gumbo or other traditional dish. Sparkling wine adds a sophisticated note and makes for a show-stopping finale to a Mardi Gras party. Many of the standby dishes are old favorites like jambalaya, red beans and rice, and boiled crawfish (as soon as the season kicks off). I thought I’d riff on New Orleans barbecue shrimp and add sweet potatoes and green beans to take the dish from what is usually an appetizer to a main course. And if it matters, it’s paleo and gluten-free, too!

No menu for Mardi Gras would complete without a roster of classic tunes, so I’ve got an hour of music to keep you dancing while the shrimp simmers and you sit down to feast. Then hit repeat and dance the night away!

Paleo barbecue shrimp from New Orleans
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New Orleans BBQ Shrimp
A New Orleans restaurant appetizer favorite becomes a Big Easy entrée with the addition of creamy sweet potatoes and crisp green beans to soak up every drop of the delicious sauce. This paleo barbecue recipe uses the traditional shell-on shrimp. See note for peeled shrimp.
New Orleans BBQ Shrimp
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A New Orleans restaurant appetizer favorite becomes a Big Easy entrée with the addition of creamy sweet potatoes and crisp green beans to soak up every drop of the delicious sauce. This paleo barbecue recipe uses the traditional shell-on shrimp. See note for peeled shrimp.
Servings Prep Time Cook Time
4servings 10minutes 15minutes
Servings Prep Time
4servings 10minutes
Cook Time
15minutes
Ingredients
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Instructions
  1. Fill a large bowl with cold water and lots of salt (it should taste like the sea). Add shrimp and allow to soak for 15 minutes or so.
  2. Meanwhile, add sweet potatoes to a medium saucepan with 1 tbsp butter, 1/2 tsp salt and 2 tbsp water. Cover and cook over medium low heat until tender, about 10 minutes. Do not allow to brown. After 5 minutes, toss the slices and lower heat if necessary. Taste and check for tenderness. Set aside and keep warm.
  3. In a medium saucepan add 1/4 cup water and 1 tsp salt, bring to a boil over medium high heat. Add the green beans and cook until crisp tender, about 5-7 minutes. Taste and check for doneness to your liking. Set aside and keep warm.
  4. Drain shrimp. In a 12-inch skillet, squeeze lemon slices to release all their juice. Add slices to skillet and bring to a boil over medium high heat. When bubbling, add 3 tbsp Worcestershire sauce, rosemary, and Tabasco sauce. Add shrimp to the skillet and toss in the sauce, stirring constantly for 3-4 minutes. Add butter one tablespoon at a time, swirling the pan and lifting it occasionally to keep from overheating. When you've added about 4 tablespoons of butter, taste the sauce. Add more butter, Worcestershire, Tabasco, salt and pepper until the flavor is to your liking. The shrimp will be cooked after about 5 minutes. Do not over cook. Serve with sweet potatoes and green beans - and lots of napkins!
Recipe Notes

To make eating this dish less messy, you can use peeled deveined shrimp. The only difference will be that the shrimp will cook in about 3 minutes. Take care not to over cook. They're done when they turn pink and lose their translucent look.

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Mardi Gras paleo fruit sorbet
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Mardi Gras Champagne Sorbet
A light and refreshing dessert for Mardi Gras: blueberry, kiwi and mango sorbets sweetened with honey and made lively with sparkling wine. Easy to make and paleo, too! See note for making without an ice cream maker.
Mardi Gras Champagne Sorbet
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A light and refreshing dessert for Mardi Gras: blueberry, kiwi and mango sorbets sweetened with honey and made lively with sparkling wine. Easy to make and paleo, too! See note for making without an ice cream maker.
Servings Prep Time
8servings 20minutes
Servings Prep Time
8servings 20minutes
Ingredients
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Ingredients
Servings: servings
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Instructions
  1. Make three batches of sorbet.
  2. For mango sorbet, add mango cubes, 2 tbsp honey and 3/4 cup Champagne to blender. Purée until smooth, about 1 minute. Taste for honey; it should be fairly sweet as freezing will diminish the sweetness. Strain through a sieve. Freeze in ice cream maker until fairly firm, about 30 minutes. Remove to a container and freeze.
  3. For the kiwi sorbet, add fruit, honey and Champagne to blender. Proceed as in step above.
  4. For the blueberry sorbet. Add 2/3 of the berries to a small saucepan over medium heat. Cook for 5-6 minutes until berries are soft and juice is syrupy. Add to blender with remaining raw berries, honey and Champagne. Proceed as in first step.
Recipe Notes

If you don't have an ice cream maker, you can add the fruit, honey and Champagne mixture to a shallow pan. Place in the freezer and after 15 minutes or so, scrape up the mixture with a fork, breaking up the icy crystals. Continue to do this every 15 minutes until firm. Pack in a freezer container. If it becomes too hard to scoop easily, allow to sit at room temperature for about 10 minutes.

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Quail, Turnip, Zucchini and Pear

Pan roasted, confit, poached and shredded. Fall flavors for a celebration.

Pan roasted, confit, poached and shredded. Fall flavors for a celebration.

We don’t do turkey anymore. A few years ago there was a turkey disaster, and we faced our Thanksgiving dinner with an array of lovely side dishes and hastily prepared chicken thighs standing in for the main attraction. So the family decided that it was a good time to ditch the traditional main course and go with something everyone preferred: a standing rib roast of beef. Same sides, different star.

I love all manner of birds though, and quail is easy to find here in South Louisiana. The local Super1Foods has them in the freezer occasionally; a local producer shows up at the farmers market once in a while, and Whole Foods had them the last time I was there. Two quail make a perfect serving, and they’re quick and easy to cook. They’re delicious, too, and fall pears, cranberries, and turnips complement the rich meat so well. I added the zucchini because the mom in me can’t bear to see a dinner plate without something green on it. Habits die hard. This recipe for zucchini is a nice change from the usual zucchini preparations. Shredding the vegetable and squeezing out the liquid improves the texture considerably.

Turnips are the wild card in this meal. Some people love them, others not so much. I fall on the not-so-much side. I love the idea of turnips — they’re a nice substitute and change from potato with much less starch, but they can be bitter. I thought I’d try brining them to see what happens, and I found that much of the bitterness is removed when taking this step. It’s up to you and your tastebuds. Hey. Maybe that could be the new term for your “foodie” friends and family. The term foodie has lost its appeal; it’s almost an insult these days.

This entrĂ©e is easy to make. There are several steps involved, but none is difficult. And components of the meal can be prepared in advance making the final cooking that much simpler. It’s also a dish that isn’t going to make you feel overfull and uncomfortable, which is a boon in this season of edible excess. To start I’d suggest Sweet Potato Soup with Lemon: soothing and seasonal, it’s a warm way to open the meal. So whether you want to treat yourself, surprise a special someone, or have a holiday menu that will please a wide range of diners, this menu should do you proud.

I sincerely hope that this Thanksgiving brings you joy and genuine gratitude. For the music, I’ve selected a playlist with the theme of hopeful thanks. Wherever and however you celebrate the day, may you feel love, peace, and appreciation.

Pan roasted, confit, poached and shredded. Fall flavors for a celebration.
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Quail, Turnip, Zucchini and Pear
Autumn opulence and straightforward prep combine in an elegant meal for many or one.
Quail, Turnip, Zucchini and Pear
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Autumn opulence and straightforward prep combine in an elegant meal for many or one.
Servings Prep Time Cook Time
4servings 30minutes 40minutes
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Ingredients
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Servings: servings
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Instructions
  1. In a large bowl, add water, salt and honey. Stir to dissolve. Place turnips in brine and let soak for 30-60 minutes. (If you do not find turnips to be bitter, skip this step.)
  2. Meanwhile start the poached pears (if not prepared ahead of time) and zucchini.
  3. Peel the pears, slice lengthwise and remove seeds with small spoon, set aside. Add cranberries, wine, water and honey to saucepan and bring to a simmer over medium heat.
  4. Trim the ends from the zucchini and shred on large holes of box grater. Place half of the zucchini on a clean kitchen towel. Draw up the sides and ends around the zucchini and twist, removing as much liquid as possible. Place squeezed zucchini in a bowl and repeat with remaining shreds.
  5. Place pear halves in cranberry sauce mixture, submerging as much as possible. Poach for 15 minutes, stirring occasionally to ensure that all sides of the pears become tinted.
  6. Drain turnips and dry well with paper towels. Melt ghee in saucepan over medium heat. Add turnips and cook gently until tender, about 10 minutes. You don't want turnips to brown. Lower heat if necessary. Turn heat to very low to keep warm.
  7. Remove pears to a plate and slice lengthwise. Continue to cook cranberry sauce until thickened and syrupy. Taste for sweetness and add honey as desired. The pears can be made 1-2 days ahead and refrigerated. Serve warm, room temperature or cold, depending on your preference.
  8. Preheat oven to 375. Season quail and melt ghee In an oven proof skillet over medium high heat. (If you don't have an oven proof skillet, use a baking sheet to oven roast the quail.)
  9. Place 4 quail in the skillet and brown for 3-4 minutes, turn and brown the other side an additional 3-4 minutes. Remove from pan and set aside. Repeat with remaining quail. Replace first 4 quail in the skillet in a single layer or place all quail on a baking sheet. Roast in the oven for 12-15 minutes. Remove from oven and cover with aluminum foil.
  10. In a large skillet heat butter over medium high heat. Add shredded zucchini, season and cook, stirring well and often, for 5-7 minutes depending on your preference for texture. Add parmesan if desired. Stir until cheese is melted. Remove from heat.
  11. Remove turnips from pan and drain well. Season to taste. This meal can be served individually plated or family style.
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Luscious sweet potato soup is an easy starter to a festive meal.
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Sweet Potato Soup with Lemon
This super simple sweet potato soup is a lovely appetizer or lunch choice and reheats well. The bright flavors enhanced by lemon and bold color will cheer and nourish throughout the seasons.
Sweet Potato Soup with Lemon
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This super simple sweet potato soup is a lovely appetizer or lunch choice and reheats well. The bright flavors enhanced by lemon and bold color will cheer and nourish throughout the seasons.
Servings Prep Time Cook Time Passive Time
4servings 15minutes 30minutes 20-25minutes
Servings Prep Time
4servings 15minutes
Cook Time Passive Time
30minutes 20-25minutes
Ingredients
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Instructions
  1. Melt butter in Dutch oven or large saucepan. Add onion and sauté without browning about 5 minutes. Add celery and sauté 5 minutes. Add ginger and bay leaves and sweet potatoes. Sauté for 5 minutes. Add water, stir to combine, cover, bring to a boil, reduce heat to a simmer, cover and let cook 20 minutes.
  2. Check sweet potatoes for doneness. They should be tender and mash easily. Remove bay leaves and using an immersion blender, purée. You can also purée in batches in a blender or food processer. Or you can use a potato masher if you prefer a chunkier texture.
  3. Add heavy cream or coconut milk, stirring to combine and heating for a minute or two. At this point you can cool to room temperature if serving later and refrigerate. Reheat over medium heat. Ladle into serving dishes, squeeze lemon juice on each serving, garnish with lemon slices and serve.
Recipe Notes

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