Bacon Butternut Squash Soup

The other night I decided to adapt my regular butternut squash soup a bit.  I made more bacon than I needed (yeah, I am shocked too) so I decided that the smokey bacon would go perfect with the slightly sweet butternut I had sitting on my counter.

There really isn't any that bacon can't make better.

Bacon Butternut Squash Soup

1/4 c. plus 2 tbsp. ghee

1/2 yellow onion, chopped

1 butternut squash, peeled and cut into large cubes

8 ounces bacon, cooked and minced in a food processor.  (Set oil aside for use in this recipe.)

6 c. vegetable stock

1 tbsp. dried thyme

salt and pepper to taste

2 ounces smoked Gouda, shredded

Preheat oven to 400 degrees.  In a large sheet pan, place all of the squash and coat well with the bacon grease.  Cook until the squash is tender, about 20-25 minutes.  Remove and set aside.

In a large dutch oven, heat 1/4 c. of the ghee over medium heat.  Add the onion and cook until the onion starts to golden, about 5-7 minutes.

Add the butternut squash to the onion and stir well.  Add the vegetable stock, bring to a boil and then reduce heat. Simmer 20-30 minutes.  

About 15 minutes into simmering, add the thyme and stir well.

After the soup has simmered, use an immersion blender and blend until the soup is smooth.  You may need to add more stock to desired consistency.

Salt and pepper to taste and add the remaining 2 tbsp. ghee, stirring until melted and incorporated.

To serve, put the soup in a warmed bowl, add 2 tbsp. of cheese in the center, using a torch to melt and soften, and then add crumbled bacon.

Enjoy!

Hearty Beef Vegetable Stew

I am not sure what is better...chicken noodle soup or beef stew.  They both are the quintessential food, at least to me.  

But if we are going to stay paleo, beef stew is going to have to be the winner.  While I really make a killer chicken soup, there is something to be said about chicken noodle soup.  It really doesn't compare.

This beef stew is a perfect combination of flavors.  And I promise the wait is worth it!

Hearty Beef Vegetable Stew

6 tbsp. coconut oil

1 c. onion, small dice

1 c. carrot, small dice

1 c. celery, small dice

1 c. green beans, sliced into 1" pieces

1 c. broccoli, small pieces

8 ounces mushrooms, quartered

2 zucchini, small dice

1 tbsp. dried thyme, rosemary and parsley

5 1/2 c. beef stock

1 lb. flank steak, pounded well and cut into 1 inch cubes

3 tbsp. arrowroot

2 tbsp. ghee

Over medium heat, melt 2 tbsp. of the coconut oil and sauté the onion until dark golden brown, about 10 minutes.  

Add the green bean, carrot and celery.  Cook until all of the vegetables start to soften, about 15 minutes.

Add the broccoli, zucchini, mushroom, dried spices and 5 cups of the beef stock.  Bring to a boil and then reduce heat to low.  Simmer until all of the vegetables are soft.

Allow to cool and then put in the refrigerator for at least 24 hours.  This allows the flavor to develop.

When you are ready to finish the stew, heat the remaining coconut oil over medium high heat in a large sauté pan.  Generously salt and pepper the flank and then sear evenly, about 3-5 minutes.  After all pieces are done add them to the stew.  

Put the stew over medium heat and allow to cook for about 30 minutes.  

In the cooled large sauté pan, add the remaining 1/2 c. stock. Whisk to incorporate beef drippings. Then add the arrowroot and whisk until combined.  Slowly pour into stew and stir, allowing the stew to start to thicken.  

Add the ghee and stir until it is melted and mixed well.  Salt and pepper to taste.

Turkey Vegetable Soup

The holidays have finally passed and it seems like life is slowing down a bit.  We have tried to stay busy over the break, but the cold, and I mean COLD weather outside makes it hard to want to go out and do anything!  

Anything but make soup that is.  Over Thanksgiving I boiled down my turkey carcass for turkey stock and stored it in the freezer.  I love having homemade stock.  Store bought, even the "real" stocks aren't even comparable.

I also had some turkey that I froze just to be used in soup.  But there is a key to using meat already cooked in soups.  It must be added last and not allowed to come to a boil.  That makes meat chewy and tough.  

This soup is perfect for a blistery day and will warm you right up.

Turkey Vegetable Soup

2 tbsp. coconut oil

1 c. onion, chopped small dice

1 c. carrot, chopped small dice

1 c. celery, chopped small dice

1 c. butternut squash, chopped small dice

2 tbsp. dried thyme

2 c. frozen peas (yes, I used sweet peas that I froze from my organic garden...sue me)

6 garlic clove, sliced

8 ounce mushrooms, sliced

8 c. turkey stock

2 c. shredded turkey breast

salt and pepper to taste

In a large dutch oven, heat oil over medium temperature.  Add the onions, carrot and celery and cook until the onion turns translucent, about 5 minutes.

Add the squash, mushrooms and thyme.  Cook so the mushrooms release moisture and then it starts to reabsorb, about 10 minutes.

Add the peas, garlic and stock.  Stir well.  Bring to a boil then reduce heat to medium low and cover almost all the way.  When the vegetables are tender, add the turkey, salt and pepper to taste.  Cook over medium until the turkey is warmed.

5 Course Paleo Dinner for Four

One of the many positive aspects of the CrossFit gym I attend, CrossFit Primal, is the charitable functions they have. This past February they held an awards banquet called the "Woddy Awards".  It was a fun night.  Dressing up, dinner and dancing.  They also held a silent auction to benefit a local charity so I decided to donate a 5 course paleo dinner.  The winners and I were finally able to get a date that worked for everyone and this is what I served:

Amuse Bouche

Scallop and Shrimp Tequila Citrus Ceviche

4 sea scallops, rinsed, cleaned and sliced into strips

4 jumbo shrimp, deveined, shelled and sliced in 1/2 inch thin pieces

2 limes, juiced

zest of 1 lime

1/2 orange,  juiced, using half of the juice

zest of 1 orange

2 tbsp. quality tequila 

salt to taste

Mix the citrus juices, zest, and tequila together.  Fold into the scallops and shrimp.  Refrigerate, stirring once in a while, until the scallops turn opaque and the shrimp is pink, at least six hours.  Salt to taste.  Drain most of the liquid and serve with a leaf of cilantro.

 Second Course

Raw Vegetable Salad/Cilantro Dressing

1/2 lb. asparagus,  4 carrots and one jicama, cut into thin strips using a peeler

1/2 c. cilantro, minced

1/2 c. olive oil

3-4 tbsp. apple cider vinegar

2 tsp. Dijon mustard

1 tbsp. honey

salt and pepper to taste

Whisk all the dressing ingredients together and then, using an immersion blender, mix until the dressing is thick.  Fold into vegetables.  Salt and pepper to taste.

Third Course

Gazpacho/Avocado Crema

10-12 Roma tomatoes, seeded

1 red bell pepper, seeded

1 green bell pepper, seeded

1 small cucumber

1/4 red onion

1/2 jalapeño

juice of one lime

1 avocado

1/2 coconut milk, canned

Cut all of the vegetables into similar sizes.  In a vitamix or food processor, place onions, peppers, cucumber and tomatoes.  Use attachment, turn onto low and push down vegetables as they start to blend while gradually increasing speed.  Mix until blended to desired consistency.  Add lime juice and salt and pepper to taste.

For the crema, mix the avocado and coconut milk with an immersion blender until smooth, but not overly thick.  Serve a dollop in the center of the gazpacho.

Fourth Course

Chicken/Chipotle Butter Sauce and Roasted Mixed Peppers

2 tbsp. butter

2 tbsp. olive oil

4 chicken breasts, pounded to same thickness 

1 c. white wine

1 chipotle in adobo, minced

4 tbsp. butter

salt and pepper to taste

1 lb. variety of mixed peppers and tomatillos (cut into fourths), roasted (Coat each pepper and tomatillo in oil and the grill until charred slightly on each side)

Heat large saute pan over medium high heat until butter oil mix starts to brown.  Add chicken, cooking until golden brown, about 5-8 minutes and then turn.  Finish cooking and set in a warm oven while you make the sauce.

Increase the heat in the pan to high and add the wine and allow it to reduce by half.  Add the chipotle and cook for a few minutes, then slowly whisk in the butter so it mixes into the wine and becomes cohesive.  Salt and pepper to taste.  Remove the chicken from oven and return it to the pan, as well as any accumulated juices.  Turn chicken a few times to coat in sauce.  Remove and slice into slices.

While the chicken is cooking, slice the peppers and remove the seeds.  Then return to a small saute pan and cook over medium until they are heated again.

Place pepper mixtures on plate, then add chicken slices, and top with a couple of spoonfuls of the butter sauce.

Dessert

Raspberry Pot de Creme

5 ounces dark chocolate, at least 60%.  

6 tbsp. Chambord

3 egg yolks

1/2 c. raw honey

3/4 c. coconut milk

Melt the chocolate with the Chamord in a bowl over a pan of almost boiling water.  One the chocolate starts to melt, stir consistently until it is all melted and then remove from heat.

Meanwhile, in a food processor add the egg yolks and honey, mixing well.  Scrape down sides and pulse again a time or two.  While the processor is going, slowly add the chocolate, scraping down sides about half way through and finish adding remaining chocolate.  Slowly add coconut milk until the mixture is blended well.

Pour into serving size dishes (or one large dish, right Yoder?) and refrigerate for about 30 minutes, then cover with plastic wrap and continue to refrigerate until they are set, at least four hours.  Remove about 15 minutes prior to serving, taking off plastic.  Serve with a dollop of coconut whip cream.

Cauliflower Bisque

Traditionally bisque is associated with crustaceans, but vegetables can also be a base for this thick, creamy soup that screams comfortable elegance.  

3 tbsp. olive oil

1 c. shallots, thinly sliced

1 head cauliflower, chopped evenly

6 c. vegetable stock

1 tsp. coriander

1/4 tsp. cayenne pepper

1/2 c. almond milk

salt and pepper to taste

balsamic vinegar

In a large sauce pan, heat 2 tbsp. oil over medium heat.  Add 1/2 c. of the shallots, cooking until they start to golden, about 3-5 minutes.  Add the cauliflower and stock.  Increase heat to medium high and bring to a boil, allow to boil about 5 minutes, then reduce heat and simmer 15-20 minutes, making sure cauliflower is completely cooked through.

While cauliflower is cooking, heat a small fry pan over medium heat with 1 tsp. oil.  Add remaining shallots, cooking and stirring often, until they are caramelized.  You may need to reduce your heat to medium low so they don't overcook.

When cauliflower is cooked, use an immersion blender to blend the soup together so that it is smooth.  Using a spatula, move the soup around to make sure there aren't any chunks.  Stir in the coriander, cayenne, and almond milk, making sure that the soup doesn't boil.  Add a pinch of white pepper and salt to taste.

Serve soup in a bowl with drops of balsamic vinegar and caramelized shallots in the center.

Enjoy!

Italian Wedding Soup

When I was in college there was a local pizza joint that had Italian Wedding Soup.  I had never had it before, and considering I grew up in a small Wyoming town that lacked an Italian restaurant, that wasn't much of a surprise.  But, I feel in love with the soup that was a combination of stock, meatballs, spinach and rice.  I have made it many times through out the years but I had to adapt it so it was paleo.  Still just as good...maybe even better.

1 lb. each ground beef and ground pork

2 eggs

1 tsp. thyme

1 tsp. rosemary

1/2 c. almond breadcrumbs

1 tsp. salt

1/2 tsp. pepper

2 tbsp. olive oil

1 onion, minced

4 cloves garlic, minced

8 cups chicken stock, preferably homemade

5 ounces baby spinach or other soft green (arugula, escarole)

Mix the meat, eggs, thyme, rosemary, salt and pepper together.  Form into meatballs and set aside until you are ready to put them in the soup.  I usually make them the size of ping pong ball.

Heat the olive oil in a large dutch oven over medium heat.  Add the onions and cook until they are tender and starting to caramelize, about 10 minutes.

Add the garlic and cook until fragrant, about 2-3 minutes.  Then add a Parmesan cheese rind.  (I save mine and put them in the freezer until I need them for soup.  If you are strict Paleo, add 1 teaspoon nutritional yeast.)  Add the 8 cups chicken stock and bring the mixture to a boil, then reduce heat to a simmer.

Add the meatballs gently one at a time.

Allow the meatballs to cook over a gentle simmer until they are done, about 10-15 minutes.

Add the spinach and then salt and pepper to taste.  The soup can then be served immediately or cooled and then put in the fridge until the next day.  Soup is good the first day, but it is great the second!

Enjoy!

Butternut Squash Soup

Still cold...like really cold.  Which  makes me want to continue along the comfort food path and not ever leave my house...ever.  But I have a darned CrossFit wake up call at 5:25.  So leaving the house is kind of essential.  But I can see how it would be so easy to not go out.  I am ready for spring.

2 tbsp. coconut oil

1 onion, small dice

1 granny smith apple, peeled, cored and diced small

1 butternut squash, sliced and then chopped

4 c. vegetables stock

1 c. coconut milk, canned

1-2 tbsp. wild porcini sea salt*

pepper to taste

Heat coconut oil in large dutch oven over medium heat.  Cook the onions until they start to caramelize. Add the apple and butternut squash, cooking again for a few minutes or until the apple starts to release liquid.  Add the vegetable stock and bring to a boil.  Reduce heat and simmer until the squash is tender. Using an immersion blender, mix the soup until relatively smooth.  Return the heat to medium and add the coconut milk.  Add the salt and pepper to taste.

*The porcini salt really helps bring this dish together.  The smokey, earthy flavor tends to balance out the sweetness of the squash and apple.  I buy mine at Williams Sonoma.  So good!

Chicken and Vegetable Soup

2 tbsp. olive oil

1 onion, chopped

3 carrots, chopped

1 zucchini, chopped

8 ounces mushrooms, quartered

2 c. shredded roasted herb chicken

1 container organic vegetable stock

1 tbsp. oregano, minced

1/2 tsp. New Mexico chile powder

salt and pepper to taste

1 tomato, seeded and diced

Heat olive oil in a large dutch oven over medium heat.  Add onion and carrots and cook until the vegetables start to caramelize.  Add zucchini and mushrooms, cook until the moisture from them is reduced.  And chicken, stock and spices to taste.  Finish with tomato and heat just until the tomato is warm.