tuesday, november 20 2012 Paleo gatherings 002

Here is our second round of the Paleo Gatherings articles. We hope you are enjoying finding these pre-made grocery lists in your email inbox! This week brings a few Fall inspired dishes that you may consider adding to your paleo Thanksgivings! For the soup and salad dinner, consider using some leftover turkey as an added protein to the dish! Remember, if you are Whole30, omit all bacon and/or alcohol that pops up in any recipes. And, always use clarified butter or ghee when a recipes calls for it! Cheers and Happy Thanksgiving!

"I was excited to pick up my shinny new Dutch oven. I've been wanting one for a long time, but I wasn't willing to spend the money on it. Well, since Winter time is right around the corner I knew it would get a lot of use, so I saved my pennies and picked one up. So glad I did! I was really craving something hearty so the first dish I made was Pot Roast. The Pot Roast ending up being so juicy and delicious. It was even ranked right up there next to my fiance's mother's pot roast. So you know that is high praise! I served it over Roasted Garlic Mashed Cauliflower. I love adding roasted garlic to cauliflower mash because it makes it so creamy without adding any dairy. "
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"With this soup, cauliflower proves once again that it is the ultimate magical vegetable. This puréed soup is creamy, smooth, and fluffy — like pillows and happy clouds. It’s great topped with herbs (dried or fresh chives, freshly chopped parsley), spices (cinnamon and nutmeg, Ras el Hanout), or luscious fat (a little melted ghee or extra-virgin olive oil, finely chopped nuts or pine nuts). Slurp!"
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"Pork is one of those meats that’’s a little underrated. There’’s so much flavour in all the various cuts especially the fattier varieties but of course I like to use the more leaner cuts like the chop or loin. One of the main issues using these cuts is the chance of over cooking or drying them out. My technique of adding some broth when cooking the chops always gets you a juicy succulent result. This is no exception and it’’s such an easy recipe to make. The added crust here just creates a brilliant burst of flavour and it’’s good for you Paleo-eaters!"
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"This salad was the result of a combined effort by John and myself. It might sound silly but since John and I started eating paleo together and as often as we can, cooking together, we have added another dimension to our relationship that we did not even know existed. There’’s something really cool about creating food as a couple and although most of my time in the kitchen is spent with the kids, I look forward to the moments that I spend with my husband even more. I keep him from burning stuff and he keeps me creative; like with this salad, John pulled various things that we had on hand out of the fridge and started cooking while I ran behind making sure it all tasted good (and puttin..."
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"Toast the hazelnuts over medium-high heat for about 3-4 minutes until they’re nice and golden. Set aside. Add butter, garlic, thyme, S&P to a bowl and mix. Put your fillets in a ziplock bag and dump in the butter mixture. Set them aside in the fridge for 2-3 hours (or longer!). Preheat oven to 400F Place the salmon in the center of a baking sheet covered with parchment paper. Top with hazelnuts and a pat of butter. Bake for 8-10 minutes – the salmon should just barely begin to flake."
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"If you’re a closet snacker like me, you’ll want to make these chips anytime you buy Brussels sprouts. Whenever I prepare my sprouts for roasting, I cut the stems off right at the base of the baby cabbages and pull off the outer leaves. Nowadays, instead of chucking the leaves into the trash, I toss them in fat and bake them into crunchy chips. (Please discard the really wilty ones.) My thrifty Chinese mama should be very proud of her number two daughter."
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"Curry, cumin, and cinnamon combine with a touch of cardamom to make these Indian-inspired sweet potatoes stand out in a meal. Whole30 compliant."
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"Preheat oven to 350℉. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1" of water, so they do not scorch while baking. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add. Pour mixture into the muffin cups. Bake for 18-20 minutes."
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