Saturday, November 30, 2013

Thanksgiving 2013

If you are a regular reader of my blog you have probably been wondering where I have been.  It has been a crazy fall.  Time is flying by and here we are at the end of November already with the end the of year creeping ever slightly closer. I wanted to share with you the dishes that I made for our Thanksgiving Feast.

Roasted Turkey
Fresh sage, thyme, and oregano
A couple of cloves of garlic, peeled
1 lemon, cut into quarters
8 tablespoons of Ghee (I used this in place of butter)
Salt and Pepper
Take the herbs, lemon and garlic and put them into the cavity of the bird.  Sprinkle in a little salt and pepper. Spread some ghee on and around the bird. Preheat the oven to 425 degrees Fahrenheit.  Put foil over turkey.  Place in oven for 1 hour (this is key, it's called blasting the bird) then after 1 hour turn the oven down to 350 degrees Fahrenheit.  Cook the turkey for about 15-20 minutes per pound until the thermometer reads 165 degrees Fahrenheit.  Add some homemade chicken broth to make enough gravy.  To thicken it I use Arrowroot.

Mashed Parsnips
8 parsnips, peeled and diced
2 cloves of garlic
1/2 cup coconut milk, warmed in a pan on the stove
Add diced parsnips to a large pan of water, bring to a boil and cook until tender.  Remove from stove and drain.  Place drained parsnips back into pan and place on burner (do not have burner on).  Use a potato masher to masher the parsnips, add garlic cloves.  Using a immersion blender, blender the mixture by slowly adding some coconut milk until you get the right consistency.

Roasted Brussel Sprouts
2 pounds brussel sprouts, washed and cut in half
1 pound of bacon, diced
Preheat oven to 375 degrees Fahrenheit.  Add bacon to a pan over medium high heat and cook until crispy.  Remove bacon, reserving fat.  Place brussel sprouts into a small casserole dish.  Drizzle sprouts with bacon fat.  Place in oven and cook for about 30 minutes until tender.  Mix in cooked bacon to incorporate and add a little bit of salt to taste.  Serve.

Roasted Whole Sweet Potatoes
Wrap sweet potatoes in foil and place in oven, cook for about 1 hour or longer depending on size of sweet potato. 

Paleo Pumpkin Pie
I have to place all the credit for this recipe to Elana's Pantry
Pie Crust
2 cups blanched almond flour
1/4 teaspoon sea salt
2 tablespoons coconut oil
1 egg
Place flour and salt into a food processor and pulse briefly.  Add coconut oil and egg, pulse until mixture forms a ball.  Press dough into a 9-inch pie dish.  
Pumpkin Pie Filling
1 - 15 ounce canned pumpkin puree
3 eggs
1/2 cup coconut milk
1/3 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
In a food processor combine pumpkin puree and eggs.  Pulse in coconut milk, honey, cinnamon, and nutmeg.  Pour filling into a pie crust.  Bake at 350 degrees for 45 minutes, allow to cool then refrigerate for 2 hours to set up.

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