Well, fall is officially here. Kids are gearing up for Trick-or-Treating. The yard is full of leaves that need to be raked. Pumpkin / squash is served on every plate.
Lately I have been getting lots of new recipe ideas and finally have the time to try a few. My original plan for this first dish included roasted turkey from a left over carcass but unfortunately we could not afford a turkey this check so it will have to do without. This recipe takes forever to make and I would have used the crock pot to make it but it is currently tied up with a pork roast recipe that you will find down below.
Pimptastic German Pumpkin soup.
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Organic (if available) Ingredients:2 Small Baking Pumpkins
1 Large Onion, chopped
1 Leek, chopped
3 Large Carrots, peeled and sliced
3 Cloves Garlic, minced
1 Large Tomato, chopped
1 Small Root of Ginger, around 3" Peeled and grated (my food processor has an awesome grater attachment for that)
1 large Sweet Potato, peeled and cut into cubes
1 pack of Pastured Bacon, cooked and chopped
3 cups Chicken broth
1 cup Water
1/4 Cup Olive Oil
2 Tablespoons Kerrygold Butter
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Paprika
1/4 Teaspoon Salt, plus extra for sprinkling
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cayenne Pepper
Preheat the oven to 400 degrees.
Take one of the pumpkins, cut it in half, and scoop out insides.
Save the seeds to roast in the oven for a yummy snack later (Big part of being primal is not wasting usable food sources)
Cut the pumpkin into quarters and peel off the skin with a potato peeler.
Once the skin has been peeled, chop the pumpkin up into roughly 1 inch cubes. Set them aside.
Now take the other pumpkin and cut off the top as you would when carving a pumpkin.
Use a spoon to scoop out all of the seeds.
Sprinkle some sea salt inside the pumpkin and place a tablespoon of butter inside of it and place the cap back on. Place this pumpkin in a casserole dish and bake in the oven for 45-60 minutes, or until the inside of the pumpkin is fairly soft and the outside has turned a deep orange color. DON'T FORGET ABOUT IT (I did and it was too soft to use as a bowl but still tasted yummy)
Heat the fourth cup of olive oil and 1 tablespoon butter in a very large pot. Add the onions and saute until nearly transparent, about 10 minutes.
Then add the chopped pumpkin, potatoes, carrots and coriander.
Allow to cook for 20 minutes, stirring every couple minutes to cook the vegetables evenly.
Then add the garlic, ginger, leek and tomato and allow to cook for 20 minutes, stirring every couple minutes again.
Add Chicken broth, Water, paprika, sea salt, cloves and cayenne pepper and mix well. Cover and let simmer for 30 minutes.
Once done ladle it into a blender or food processor and make a nice puree of the soup.
You can also mix in a splash of heavy cream if your not a dairy paleonazi, I did in mine.
ENJOY!
You will have more than what will fit in the other pumpkin. Just put that in the container and toss in the fridge for later unless your family manages to devour ALL of it in one sitting.
P.S you may want to wait until last minute to make your bacon...I found mine didn't last until the dish was complete and I had to make more.
Repollo Enchilada de Carnitas Y Salsa Verde
(Cabbage Enchilada Carnitas and Salsa Verde) or Carnitas stuffed cabbage if you prefer.
As far as I know this recipe is one of a kind. If not then I'm sorry!
I still had half of the 8lb pork loin sitting around from the other day and figured I could get at least two decent recipes out of it. I prepared both of these at the same time.
Ingredients.
2lb pork loin (or shoulder)
1 1/2 cups salsa verde (paleo friendly)
4 Cloves of garlic finely chopped
1 small can of diced green chilies
1/2 cup Worcestershire sauce
1 Large Head of Cabbage
1 large Pablano pepper diced
1 onion diced
1 Tablespoon Kerrygold butter
1 Tsp Pepper
1/2 cup salsa (home made or paleo friendly store bought)
Place Pork loin fat side down in the Grokpot.
Rub down with garlic and pepper.
Add Worcestershire sauce and cover top of pork loin with 1/2 cup of salsa verde and diced chilies.
Set Grokpot to low and let cook for 8-9 hours until meat falls apart.
Add Butter to medium skillet, melt , add onions and pablano pepper. Saute until onions are soft.
Set oven to broil 400 degrees.
Place porkloin in glass baking dish.
Add onion, pablanos, remaining salsa verde and the 1/2 cup salsa. Mix well and place into oven.
Broil until top layer is crispy 10-15 min.
Remove from oven and flip meat over. Place back into the oven and crisp other side for another 10- 15 min.
Cut stem from bottom of Cabbage by cutting a square shape around it and about 1.5" down into the cabbage head. Pop it out. (sorry forgot to take a pic)
Bring large pot of water to a boil. Add whole cabbage to pot cover and cook around 5 minutes or until leaves are soft enough to pull off individually. I found that by the time I pulled a leaf and trimmed it the next leaf was ready.
As the cabbage leaves loosen, remove them and place in a colander to drain.
Carefully cut the stiff stem from each leaf being very careful not to cut all the way through.
Place small handful of meat inside cabbage leaf and roll it like you would a burrito or egg roll. Don't blunt roll or your meat will fall out the sides.
Place rolls into Glass baking dish, Add a desired amount of salsa on top (this will help keep them from drying out while baking as well.) I used a mix of Rojo and Verde salsas (Red and Green) you could even use a gluten free enchilada sauce if you like.
If you aren't anal or can handle dairy feel free to add some cheese on top as well.
Place into 350 degree oven and bake for 35-40 minutes
Remove from oven and serve with a fresh squeezed margarita NOM NOM NOM
Quick and Easy BBQ Pulled Pork
I used the other half of the pork roast that was prepared above but here is the basic recipe.
Ingredients:
2lb pork loin (or shoulder)
4 Cloves of garlic finely chopped
1 small can of diced green chilies
1/2 cup Salsa Verde (optional, recommend omitting)
1/2 cup Worcestershire sauce
1 Cup Spicy Caveman bobs Paleo BBQ sauce (can be found here http://www.cavemanbob.com/ )
1/8 Tsp Pepper
Place Pork loin fat side down in the Grokpot.
Rub down with garlic and pepper.
Add Worcestershire sauce and cover top of pork loin with 1/2 cup of salsa verde and diced chilies.
Set Grokpot to low and let cook for 8-9 hours until meat falls apart.
Place into a glass baking dish and shred with a fork.
Add bbq sauce, mix well and place into 400 degree oven on broil.
Broil for 10-15 minutes until top layer is crispy. Remove from oven, flip meat and place back into oven.
Broil for another 10-15. Remove from oven and Serve!
This will be used for dinner tomorrow night and will probably be served on top of spaghetti squash. An Idea I got from Tim Swart aka Big Tim.
Have a good weekend everyone!
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