Paleo Football Food
Did I get you with the apple crisp? It’s just as delicious as it looks. Think it might be just the thing for Thanksgiving. And the next get together at the Quebs (my in-laws). The ultimate compliment (I think?) was Harris’s comment, “This isn’t paleo, is it?” Why, yes. Yes, it is! Too good to be true? Nope. Not at all.
But getting back to football. Most football (or movie watching) munchies are of the “no carb left behind” variety, and often do not make for a satisfying meal. An evening game cries out for supper snacking that satisfies. So here’s the line up:
We have meat for sustenance, vegetables for color and contrast and Louisiana and Italy for inspiration! Some raw vegetables with a dip is about all the more you could ask for. Starting with Prosciutto-Wrapped Asparagus spears, I ramped up my version by adding crunch and flavor with pesto-style ingredients: pine nuts, basil and garlic.
Then I gave Scotch Eggs a run for the money by using South Louisiana favorites, andouille sausage and pickled quail eggs. The spice and vinegar in the eggs brighten the sausage, and the size is manageable. Most Scotch Eggs are as big as a cat’s head and covered with bread crumbs. But this is football food! We don’t need no stinkin’ bread crumbs!
Then we have the Pepperoni Pizza Bites gone paleo. No cheese need apply. None needed.
And finally dessert. If you don’t love this, invite me over and I’ll give your leftovers a good home.
So there you have it. But one more thing: all of these recipes can be prepared ahead and baked as needed. There’s only one oven temperature, so you don’t need to shuffle or calculate. You can serve one item at a time or a few of several. That way there’s not a lot of kitchen work during the show, and you can crank out fresh, hot goodies all night long. If the apple crisp is chilled before the final baking, it might require an extra few minutes to bake. You just have to taste and see if it’s done. Poor you!
I’ll spare you any football related music and go with a collection of eclectic tunes. Enjoy! And seriously. Let me know how you like the apple crisp.
- 4 tbsp unsalted butter softened, and divided
- 1/4 cup coconut sugar divided
- 4 medium red or yellow Delicious apples or other baking apple, peeled, cored and cut into small bite-sized pieces
- 2 tbsp cinnamon divided
- 1/4 cup almond flour
- 1/4 cup pecans chopped
- 1 15 oz.can coconut milk not "lite"
- 1 5 oz. can coconut cream unsweetened
- 1/4 cup maple syrup
- 1 tbsp cinnamon
- 1 tsp vanilla extract
- pinch salt
Preheat oven to 375 degrees F. In a medium saucepan, melt 2 tbsp butter and add 2 tbsp coconut sugar over medium heat. Cook for 5 minutes, stirring occasionally until mixture is thick and bubbly. Add apples, 2 tsp cinnamon and a pinch of salt. Cook, stirring occasionally until partially cooked through, about 15 minutes.
Meanwhile butter a medium-sized baking dish. In a medium bowl, combine almond flour, chopped pecans, remaining butter and remaining coconut sugar and a pinch of salt. Mix until crumbly. Place apples in baking dish. Dot almond flour mixture over the top of the apples. Bake for 20 minutes. Serve with Maple Ice Cream if desired.
In a two-quart pitcher, mix together all ingredients until thoroughly combined. Pour into ice cream maker. Prepare according to manufacturer's instructions. Transfer ice cream to lidded container and store in freezer until ready to use.
- 1 bundle asparagus choose thick spears
- 4 ounces prosciutto thinly sliced
- 1/8 cup pine nuts chopped
- 1 tsp dried basil
- 1/2 tsp garlic powder
Preheat oven to 375 degrees F. Lay a slice of prosciutto on an oiled baking sheet. Place an asparagus spear on top. Sprinkle with pine nuts, basil and garlic powder. Roll up. Sprinkle with additional pine nuts.
Bake for 20 minutes. Serve
- 1 1/2 lb fresh sausage andouille or other flavor, meat removed from casing
- 8 pickled quail eggs or small hard-boiled eggs
Preheat oven to 375 degrees F. Using 1/8 of the sausage, pat a flat circle in the palm of your hand, thin enough to enclose 1 egg. Pinch the edges to close and roll gently in your hands to make a ball. Continue with remaining sausage and eggs.
Roast for 35 minutes if using qual eggs. Larger eggs will require additional time. Check every five minutes or so until larger meatballs are fully cooked.
- 4 oz pepperoni about 2 1/2 inches in diameter (see note)
- 4 medium tomatoes thinly sliced
- 6 mushrooms sliced
- 1 small green pepper any variety, sliced into small pieces
- 1 tsp dried oregano
- crushed red pepper optional
Preheat oven to 375 degrees F. Place tomato slices on paper towels to remove excess moisture. In a small skillet over medium heat, cook the mushrooms and onions about 5 minutes.
On a baking sheet, place pepperoni slices. Top with a tomato slice, some mushrooms and green peppers, and sprinkle with oregano and crushed red pepper flakes. Bake for 15 minutes. Serve.