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Archive for the ‘Paleo’ Category

Thai Inspired Butternut Squash Soup

Thai Inspired Butternut Squash Soup

Serves 4

Ingredients

  • 4-5 cups Butternut squash (1-2 squashes), cubed (I usually use I container of pre-cut squash form whole foods)
  • 1 can coconut milk
  • 1 can light coconut milk
  • 1 lemongrass stalk, halved
  • salt and pepper
  • scallops (optional)

Directions

  1. Add squash, both coconut milks, lemon grass, salt and pepper to your crock pot. Cook on low 8-10 hours.
  2. Let cool for 10-15 minutes. Remove the lemongrass stalk and the using an immersion blender blend until creamy. (Or cream in batches in a regular blender.)
  3. Sear scallops in butter or olive oil on high heat. (Optional)
  4. Serve in a bowl with scallops on top.
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Sweet Potato Coconut Casserole

Thanksgiving is in a few weeks so last night we had a “dry run” where I tested some new recipes. This recipe is a modified version of one I found online, mostly I removed all the sugar from the original recipe, swapped our real milk for coconut milk, and made it a bit thicker. I can’t imagine how sweet the original recipe was, but this one is just the prefect amount of sweetness. Enjoy!

Thanksgiving Dry Run

Thanksgiving Dry Run

Serves 6

Ingredients:

  • 4-5 medium sized Sweet Potatoes or Yams ~ 3-4 cups when cooked
  • 1 stick butter
  • 1 t Vanilla
  • 1 t Dark Rum
  • 1 t freshly squeezed lemon juice
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 3 eggs, beaten
  • ~1.5 cups coconut milk
  • 1/2 cup Unsweetened shredded coconut (optional, add more if you like)

Directions:

  1. Roast sweet potatoes on a foil lined baking sheet in the oven at 400 degrees for about 1 -1.5 hours. (Until they are cooked through)
  2. After cooling slightly, scoop insides into a bowl and mash with 3/4 of the butter. (Make sure you do this when the potatoes are still warm so the butter melts in.)
  3. Add the vanilla, rum, lemon,  cinnamon, and nutmeg
  4. In a separate bowl beat the eggs together with the coconut milk. Stir in the coconut if using it.
  5. Slowly mix the egg mixture into the sweet potatoes. The ending result should be fairly soupy.
  6. Butter a baking pan (8×8 or larger), and add the sweet potatoes. Top with the remaining butter.
  7. Bake at 400 degrees for about 45 minutes, until the top starts to become golden.

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Last week I made carnitas and as always had some leftover, so when thinking of what to make on a rare lazy Sunday morning I decided to use what was left over for a delicious take on eggs Benedict. 

Carnitas Eggs Benedict

Carnitas Eggs Benedict

Carnitas Eggs Benedict 

Serves 2

Ingredients:

  • 1/2 -1 cup carnitas, reheated (this is dependent on how much I have left over, in my book more is better)
  • 4 eggs
  • 2 egg yolks
  • juice of 1 lime
  • 4 T unsalted butter
  • salt 
  • 1 avocado, sliced

Directions:

  1. Using the same method as my previous Eggs Benedict post, sub out the lemon juice in the Hollandaise for lime, the avocado slices for the English muffin, and the reheated carnitas for the tomato and chicken.
  2. Serve with fruit salad

 

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