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Cranberry-Pear Crumble

OMG!! I can not tell you how good this was..  It simply has to be experienced.

The original recipe came from Smitten Kitchen .  We took that recipe and turned it primal.

Here is our version:

Ingredients for the crumble:
1/2 cup of ground pecans
1/8 cup of date sugar
1 and a half tablespoons of molasses
1/2 cup of cassava flour
1 tsp ground ginger
1 tsp cinnamon
1 dash of nutmeg
1/4 cup of butter.

Ingredients for the Filling
2 large pears cored and sliced  ( I left the skin on)
3/4 cup of fresh cranberries
1/2 Tablespoon lemon juice
dash of lemon zest
1/8th cup of molasses
1/8th cup of maple
1 tsp of vanilla
1 Tablespoon of arrowroot.

 

 

Directions:
Preheat oven to 350

Stir together the ground pecans, flour, date sugar,  and spices.
Melt butter and then add molasses.
Mix the butter/molasses mixture into the flour mixture until it has the consistency of putty.  Set aside

In a bowl mix up the filling ingredients, add the arrowroot last.

Move the filling to a buttered baking dish.  Spread the crumble mixture evenly over the top.  Bake for 30 minutes

Note:  we are goign to try it with apples as well.  I’ll let you know how it comes out.

Grilling a Turkey

Happy Thanksgiving to all.

We decided to grill our turkey this year.  it is the perfect time to try it since no one is coming over.  Testing is best done with out too many witnesses.. LOL

I searched the internet, and most agree to this.

Arrange turkey breast side up, in center of the grill.
Cook  11 to 15 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear.

They suggest letting it rest for 20-30% of the cooking time, but I’m not going to time it.

Adapted from SmittenKitchen’s recipe (https://smittenkitchen.com/2009/11/gingerbread-apple-upside-down-cake/) that was adapted from Karen Bates at the Philo Apple Farm (http://www.philoapplefarm.com/) via the New York Times (http://www.nytimes.com/2009/11/01/magazine/01food-recipe1.html?ref=magazine)
Serves 12
Topping
4 tablespoons butter, plus extra for greasing pan
1/2 cup dark brown sugar (I used 1/4 cup light brown shugar and 1/4 cup coconut palm sugar)
Pinch of salt
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges (I used green apples)
Batter
1/2 cup (1 stick or 4 ounces) butter, at room temperature
1/2 cup coconut palm sugar
1 large egg
1/3 cup dark molasses
(1/3 cup honey) I did not put this in, but you could add it if you want the cake to be a lot sweeter.
1 cup half and half(milk or cream would work)
2 1/4 cups grain free flour from Paleo Girl(buckwheat, almond, flax, arrowroot, and tapioca starch)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
Very softly whipped cream
Make the topping: Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.
Make the batter: Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.
In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.
Pour the batter into the pan. Bake at least 45 to 50 minutes (thanks to commenter klp for reminding me this took a bit longer) or until a wooden tester inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter (one that will catch spills, unlike what you see in the pictures above).
Serve warm or cool with very softly whipped cream.
Pumpkin Cranberry Bread
Ingredients:
1 1/2 cups grain free flour (gluten free, almond, etc.)
1/2 cup coconut flour
5 teaspoons pumpkin pie spice (3 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground clove)
2 teaspoons baking soda
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
1/2 cup maple syrup
5 tablespoons butter, melted (or coconut oil)
2 teaspoons pure vanilla extract
2/3 to 1 cup dried cranberries
1 teaspoon apple cider vinegar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x5inch loaf pan baking parchment(or butter it).
Stir flour of choice, coconut flour, pumpkin pie spice(s), baking soda, and kosher salt
together in a bowl with a whisk to mix.
Beat pumpkin puree, eggs, maple syrup, butter/coconut oil, and vanilla extract together in a separate bowl until
smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened.
Add cranberries and vinegar, then stir to evenly distribute. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes.
Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

Roasted Vegetable Salad

1. Roast Carrots and Turnips

  •  Preheat oven 425 degrees
  • peel and chop turnips into chunks
  • chop Carrots into chunks
  • drizzle with olive oil,
  • Add spices    salt, pepper, garlic, paprika, cumin, turmeric
  • add spicy paprika or other spicy hot spice
  • Roast for 40 minutes

2.     Pull out and let cool

3. cook bacon until crispy.

4. Mix with Mayo

  • Pour veges into a bowl
  • crumble bacon
  • add chopped onion (op)
  • Add mayo to taste

 

 

Primal Potato Salad

Ingredients:
14 potatoes
8 eggs hard-boiled
1 can of canned tuna or Salmon
2 cups of chopped celery
1 cup of chopped onion
1 cup of peas
Mayo
Spices: paprika, garlic, blk pepper, tumeric, pinch of salt

Directions:
Boil potatoes, peel and chop into pieces
Boil eggs, peel and chop
Chop vegetables and add
Add peas and spices
Add mayo
Mix well and refrigerate

Cabbage rolls

I never used to call them cabbage rolls, growing up, my mom always called them pigs in a blanket.
So once i got married i decided to share one of my favorite winter meals.  My hubby was so excited when he heard what I was making for dinner…..
And he was just as disappointed when what i served was not little sausages wrapped in pancakes.  Lol

Ingredients:
1 head of cabbage boiled until flexible.
2-3 cloves of garlic minced
1 onion minced
1/4 cup of parmesan cheese
1lb ground pork (i used pork sausage this time)
1 lb ground beef
Spices
Grated cheese
Roasted tomatoes,  a can of sauce or left over Spaghetti sauce.                                       Grated cheese.

 

Directions:
Boil cabbage, core and separate leaves
Set aside
In a bowl mix spices (oregano, basil, salt, pepper, fennel, crushed red pepper), Parmesan cheese, and meats together.
In the old days we would add rice to stretch
Mix well
Pull out a couple of baking dishes.
Preheat oven to 350 degrees
Spoon meat into cabbage leave and roll tight.  Place roll in pan.
Fill pan, top with sauce or roasted tomatoes and sprinkle lightly with cheese.
Bake for 1.5 to 2 hours and test a small roll

 

Often served with mashed potatoes or mashed cauliflower.