Roasted Pumpkin and Caramelized Apple Soup (AIP, Paleo, Whole 30)

So who still has leftover pumpkin decorations they have no idea what to do with? We were gifted not one, but two cute sugar pumpkins to decorate with and to enjoy. And, if you can believe it, I have never actually cooked with real pumpkin. I have only ever used pureed pumpkin from a can. I knew I could simply roast it like any other winter squash, but since I am on a major soup kick, I wanted to make one that highlighted the naturally sweetness of the pumpkin. The caramelized apples are a nice accent, and bring the yumminess to another level.

Roasted Pumpkin and Caramelized Apple Soup

Ingredients

• 1 sugar pumpkin (about 2-3 lbs)
• 1/2 teaspoon sea salt
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons of bacon fat (or fat of choice)
• 2 medium apples, peeled and sliced
• 1 teaspoon of cinnamon
• 2 cups of bone broth

Instructions

1. Preheat oven to 400 degree F. 
2. Line a baking sheet with parchment paper or silpat mat.
3. Slice pumpkin in half and remove seeds and stringy parts.
4. Lightly season the inside with 1/2 teaspoon sea salt.
5. Place pumpkin halves on baking sheet, cut side down. 
6. Brush extra virgin olive oil over the skin of the pumpkin halves.
7. Roast in preheated oven for 45 min – 1 hour, or until soft. Remove the pumpkin halves and set aside to cool.
8. While pumpkin is cool, you can cook the apples.
9. Heat bacon fat in a medium frying pan over medium-high heat.
10. Once pan is hot, add apple slices to pan and allow to cook for 10-15 mins, or until they are soft and begin to brown. Stir occasionally.
11. When apples are done, add them plus the flesh from the pumpkin, cinnamon and bone broth to a blender. Mix until smooth and fully combined.
12. The pumpkin should still be hot enough to warm the bone broth, but if the soup is not warm enough, simply heat in a pot over medium-low heat on stove.
13. Enjoy.

Quick Pickled Radicchio, Radish, and Apple (AIP, Paleo, Whole 30, Vegan)

For the recently holiday weekend, Emily and I packed up my car (to the max) and ventured up to visit my parents for the week. They live about 2 hours away and we don't get to see them too often, so we decided to make it a nice long visit. One of my favorite things to do while home is shop at all the amazing discount grocery stores. They have nothing like them where I live, so I always stock up when I am in town.

On our last day there, we stopped in at this place called Ebenzer's Groceris. It has this huge freezer full of fresh produce, half traditional and half organic. The best part is the prices. I left with at least 5 bags of fresh produce for under $40. One item I picked up was two pretty decent size heads of organic radicchio, which were two for $1!!! Since this is something I don't normally buy for us, I wasn't sure what I would do with it, besides add it to a salad.

Then, the other night, after I pulled it out and stared at the radicchio for a while, I said to the hubby, "I want to make something with this, but I have no idea what." To which my brilliant hubby said, "why don't you pickle it?" And that was it, I knew exactly what to do. Thus the quick pickled radicchio, radish, and apple recipe was conceived.

Quick Pickled Radicchio, Radish, and Apple 

Ingredients

• 2 cups radicchio, shredded
• 1/2 teaspoon sea salt
• 1 cup, red radish, cut in to matchsticks
• 1 apple, chopped
• 2 tablespoons apple cider vinegar

Instructions

1. Add shredded radicchio to a medium bowl and sprinkle sea salt all over and let sit for 2 minutes.
2. Stir radicchio up and then add in remaining ingredients
3. Serve immediately or refrigerate up to 3 days to enjoy later. 

Braised Apple-Plantain Brussel Sprouts (AIP, Paleo)

Brussel sprouts have to be my most favorite vegetable ever. They are truly more versatile than many give them credit for, which makes them so fun. I really have no idea how I put this brain child of a recipe together. It began by trying to figure out how to cook as many veggies I can in one pan that actually work together. Totally makes sense right? Everyone wants less dishes to wash at the end of a meal. It is super fun to be surprised when something like this actually turns out to be delicious. Which is, of course, why I had to share it all with you.

Sweetly Braised Brussel Sprouts

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ medium red onion, sliced (about ½ cup)
• 2¼ cup brussel sprouts, fresh or frozen
• 1 teaspoon sea salt
• 1 yellow plantain, peeled and diced (about 1-1¼ cup)
• 1 small apple, cored, peeled, and diced (about 1 cup)
• ¾ cup bone broth

Instructions

1. Heat oil in a large frying pan (one that has a lid) over medium-high heat.
2. Once oil is heated, add sliced onions to the pan and sauté them for approximately 4-5 minutes or until they become translucent.
3. Add brussel sprouts and salt to pan and sauté for another 2-3 minutes.
4. Finally, add plantain, apple, and bone broth to pan. Stir to combine and bring broth to a light boil.
5. Turn heat to low, cover, and let mix simmer for 15 minutes.
6. Remove lid, stir, and cook for another 2-3 minutes, or until liquid disappears.
7. Serve and enjoy!

Shared on AIP Recipe Roundtable

3-Ingredient Applesauce (AIP, Paleo, Vegan)

To be honest, I had never been a huge fan of applesauce growing up. The texture, the taste of the sugared stuff, I just never cared for it. Then, as my tastes changed, as they often do when you become an adult I grew to like at a simple, easy snack.

Speaking of learning to appreciate different foods as an adult, I tried something new this past week and had to share that experience.

For the first time I tried cooking beef liver. There are so many great benefits to eating organ meat, so I figured I'd give it a shot. Plus I know the hubby loves it. I found this delicious recipe for Beef Liver with Fig, Bacon, and Caramelized Onion Compote. Sounds so good right? Fig, bacon, and onions; how could this not be good??

I followed the recipe exactly as instructed, and it all smelled delicious. After piling it on a plate with a yummy side and taking pictures, I took a nice big bite with everything in it. I first tasted the AMAZING compote and immediately decided I would make that again. Thinking, this isn’t too bad, I continue to chew the first bite. Then it hits me, that grainy metal taste, and I was done! I could barely even choke down the bite I had taken. Nope, no can do, liver this way is not for me. I scraped off my compote and ate that with the side. They hubby, on the other hand, ate his piece and mine, and said it was great! At least I know, I can cook liver well. Next time I plan to try mixing it with other meat and try to get it in my body that way.

Back to applesauce. As I realized I enjoyed eating it, I decided to only eat the sugar free version. Why would you need to add sugar to applesauce anyway? Apples are sweet enough! Then, after still not being satisfied with the store bought version I thought, how hard can it be to make it myself?

Around this time we start our very first CSA. If you don’t what that is, CSA stands for Community Supported Agriculture. CSA's allow suburban and urban residents to have access to high quality, fresh produce grown locally by regional farmers. When you become a member of a CSA, you’re purchasing a “share” of vegetables from a regional farmer. Weekly or bi-weekly, your farmer will deliver that share of produce to a convenient drop-off location in your neighborhood. 

Everyone week our CSA included a half dozen or a dozen apples. Considering there are only two of us in the house, the best thing I could do with all those apples would be make some homemade applesauce.

Ingredients 

6 apples peeled, cored, and chopped (any type)

1-2 teaspoon of lemon juice

½ cup of filtered water

Cinnamon (optional) add to taste

Equipment

Cutting board (er duh)

Apple corer (if you have one)

Kitchen knife

Medium pot

2- 16 oz mason jars

Potato masher or blender

Simply Made

Step 1

In large stock pot, add water and lemon juice to combine.

Step 2

Peel, core, and chopped apples in to small uniform pieces. It’s important to try and get them all around the same size to make sure they are cooked through at the same time. As you chop, add the pieces to the pot containing water often. This will help prevent the apple from turning brown.

Step 3

Place pot on burner at high heat. Bring water to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened

Step 4

Remove from heat and choose method of mashing. If you like chunky applesauce you can use a potato masher until you reach desired consistency. Personally, I like it to be very smooth, so I put it in my blender and blend that sucker up.

Step 5

Here you have two chooses. 

1. Since you are only make 2 jars, all you need to do is be sure your mason jars have been cleaned thoroughly to pour the applesauce in to them. I recommend using a canning funnel, but if you don’t have one, you can spoon the mixture into the jars. These jars will need to go in the fridge and will last about 2 weeks once opened.

2. If you want to double or triple the batch and store them in the cupboard, you will need to follow proper canning protocol. Canned jars will last in a cupboard for around 6 months, not that mine ever last that long. Here is what you need to do that:

Equipment

Large canning pot (or large stock pot if you have it)

Canning Funnel

Jar Lifter

Lid Lifter

Kitchen Towel

4- 16 ounce mason jars

Proper Canning Instruction

Step 1 

Place kitchen towel at the bottom of stock pot. On top of that place empty jars, lids, and rings in pot and fill with water until it almost hits the top of the jars. 

Step 2

Bring to a boil and boil for at least 10 minutes to sterilize jars. I would recommend doing this while the apples are cooking down.

Step 3 

When apples mixture is ready for the jars, remove using jar lifter. Pour the mixture into jars using canning funnel, leaving a ½ inch head space. Remove lids and rings from pot using a lid lifter (I recommend getting this because they make life easy). Place lids and ring on each jar. Don’t go too tight, but enough that your hands can comfortable turn. Be sure rims are clean before placing lids and rims on the jars.

Step 4

Once jars are filled and seal, return them to large stock pot, and be sure there is enough water to cover 1 inch above the top of the jars. Add more water if necessary. Set burn to high and bring to boil.

Step 5

Once the water returns to boil, set timer for 20 mins. Keep an eye on the pot, you want it to be boiling steady, but not out of control. This is what can happen if you don't watch it:

Step 6

When time is complete, turn off heat and remove pot of burner. Carefully remove jars from pot with jar lifter and place on kitchen towel. You don’t want to put it directly on a cool surface for fear of shocking the hot jar.

Now just let them sit. You will soon hear the “pop” sound of the seal (our favorite part). It will take several hours for them to cool completely, so just leave them be. Once they are cool you store them in your cupboard. They will last for a few months in the on the shelf. When you’re ready, pull them out and enjoy! Just be sure to then store them in the fridge.