Recipe: Pumpkin Soup With Apple And Spices

Recipe found on Paleo Leap/Pumpkin Soup with Apple

 

 

Print Friendly

Serves: 4

Ingredients:

  • 6 cups pumpkin flesh, cut into cubes
  • 2 onions, chopped (about 2 cups
  • 1 cup carrot, peeled and chopped
  • 2 cups apple chunks, peeled and cored
  • 4 garlic cloves, minced
  • 4 cups chicken stock
  • ½ cup full-fat coconut milk
  • ½ tsp. dried thyme
  • ¼ tsp. ground sage
  • 1 tbsp. smoked paprika
  • ½ tsp. ground cumin
  • 1 pinch cayenne pepper
  • 1 pinch cinnamon
  • 2 tbsp. Paleo cooking fat
  • Sea salt and freshly ground pepper to taste

Directions:

  • 1. Heat some cooking fat in a large saucepan over a medium-high heat.
  • 2. Add the onions and garlic. Cook for 3-4 minutes, until softened.
  • 3. Add the pumpkin, carrot, and apple, and cover with the chicken stock.
  • 4. Add the cumin, thyme, sage, paprika, cayenne pepper and season with salt and pepper to taste.
  • 5. Bring the soup to a boil, then lower the heat to medium and let it simmer 30 to 40 minutes or until the vegetables.
  • 6. Using a food processor, process in batches to the consistency of a purée.
  • 7. Bring the soup back to the saucepan. Add the coconut milk, combine and season again with salt and pepper to taste. Warm up the soup again a little bit.
  • 8.Add a pinch of cinnamon over top before serving.

Notes:

Recipe found on Paleo Leap/Pumpkin Soup with Apple

Recipe: Bacon & Apple Grilled Cheese

Yields: 1 Sandwich

Ingredients:

  • 2 pieces of bacon per sandwich, cooked
  • 2 pieces cheddar cheese, per sandwich
  • 1 apple, cored and sliced
  • 2 slices of bread
  • 2 Tablespoons sweet spicy honey mustard

Directions:

  • 1. Spread the sweet spicy honey mustard on one side of both pieces of the bread. SEE blog for recipe.
  • 2. Add a piece of cheese on top of the spicy honey mustard
  • 3. Top the cheese with 2 to 4 slices of apple
  • 4. Add 2 pieces of cooked bacon on top of the apple slices.
  • 5. Place a piece of cheese on top of the bacon.
  • 6. Add the second piece of bread on top of the apples, bacon and cheese.
  • 7. Butter the bread and place it in a medium hot skillet until golden brown.
  • 8. Butter the top side and flip the sandwich over.
  • 9. Remove from the skillet when golden brown.

Notes:

Recipe found on Recipes For Our Daily Bread/Bacon & Apple Grilled Cheese.

To read their blog, click here.

Recipe: Roast Pork Loin with Peach “Pan Jam”

An easy one-dish entrée, this recipe is designed for an iron skillet. The juices from the peaches and pork cook together to make an outstanding sweet-and-savory sauce to serve with the pork.

Serves: 6-8

Ingredients:

  • 3-4 pound pork loin (not tenderloin)
  • ½ cup brown sugar, divided
  • 1 tablespoon sea salt
  • 1 tablespoon freshly-ground black pepper
  • 1 teaspoon powdered ginger
  • 6 fresh peaches, peeled, pitted and sliced
  • juice of half a lemon

Directions:

  • Preheat oven to 425 degrees F. In a small bowl, mix 1 tablespoon of brown sugar with salt, pepper and ginger until combined. Toss remaining brown sugar in a separate bowl with the sliced peeled peaches and lemon juice. Set aside.
  • Rinse pork loin and pat dry with paper towels. Coat all sides with the seasoning blend. Place a large iron skillet on medium-high heat. Once hot, place pork loin, fat side down, to sear and brown. Let sit for 2-4 minutes before turning to brown all four sides. Remove skillet from heat and transfer peaches to the pan, arranging on either side of the pork loin.
  • Place pan in the center rack of the oven and cook until internal temperature reaches 160 degrees F, about 45 minutes. Remove from oven and transfer the pork to a cutting board to rest. Reduce oven to 350 degrees F. Using a wooden spoon, stir together the peaches and pork drippings in the pan and return to oven for 10 minutes. Once rested, slice the pork loin and return to the pan with the peaches to serve.

Recipe: Sugar Snap Peas with Cranberry-Apple Cider Sauce

Ingredients:

  • 2 pounds sugar snap peas, rinsed, strings removed from the top and undersides of the pods by pulling away (see note)
  • 6 ounces dried sweetened cranberries (about 1 1/3 cups, chopped)
  • 2 cups apple cider
  • Salt
  • 4 tablespoons ( ½ stick) chilled unsalted butter, cut into small pieces

Directions:

  • Bring a large pot of salted water to a boil over high heat.
  • Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to a boil. The snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for remaining strings. Repeat with the remaining sugar snaps.
  • Combine cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Lower the heat to medium. Add the butter in several batches, whisking until incorporated. Taste and add salt as needed.
  • Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately. Makes 10 to 12 servings.

Notes:

Note: De-stringing the sugar snaps is also easy to do after they have been cooked.

To make ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate. Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.

Recipe: Strawberry, Cranberry, Apple Turkey Wrap

Create this fresh crunchy wrap that’s not just healthy for you, but also yummy!

Yields: 6

Ingredients:

  • 3 c. deli fresh rotisserie turkey, cubed or pulled
  • 2 celery stalks, chopped
  • 1 c. dried cranberries
  • 1 apple, chopped
  • 1 c. sliced almonds
  • salt & pepper
  • dash of lemon juice
  • Mayonnaise to taste
  • 6 Romaine lettuce leaves
  • 6 Flatout Flatbreads

Directions:

  • Mix all ingredients together, adding as much mayonnaise as you prefer.
  • Chill for at least 1 hour.
  • Spread onto flatbread and roll. Slice and enjoy!

Recipe: Maple-Apple Chicken Breasts

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 1/2 cup, Apple Holler Apple Cider
  • 2 tbsp. Apple Holler Cinnamon Maple Syrup
  • 1/2 tsp. fresh thyme leaves
  • Cooking spray
  • 1 tbsp. butter
  • 2 large apples, peeled, cored, quartered and sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cinnamon
  • Thyme sprigs for garnish

Directions:

  • Combine chicken and 1st 3 ingredients in large zip-lock bag, seal. Marinate chicken in refrigerator for 30 minutes.
  • Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat, coat pan with cooking spray.
  • Add chicken; cook for 5 minutes each side. Remove chicken from pan, set aside.
  • Melt butter in skillet over medium-high heat. Add apples, sauté 4 minutes. Add reserved marinade, salt, pepper and cinnamon.
  • Bring to boil, reduce heat, simmer 4 minutes or until reduced slightly. Return chicken to pan, cook for 3 minutes or until heated through.
  • Garnish with thyme sprigs.

Recipe: Grilled Cheese and Apple Sandwhich

Kick up the usual grilled cheese with a few slices of tart apples.

Ingredients:

  • 2 slices bread
  • 1 slice Swiss or Jack cheese
  • ½ apple, sliced
  • 1 teaspoon sugar
  • ¼ teaspoon cinnamon

Directions:

  • Toast the bread. Place cheese and apple slices on one slice of bread. Sprinkle with sugar and cinnamon.
  • Top with remaining slice of bread; grill or microwave until cheese is melted, about 5 minutes.

Recipe: Dilly Snap Peas

Ingredients:

  • 2 pounds of raw sugar snap peas. Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
  • To each jar add:
  • A pinch of cayenne pepper or dried chili peppers
  • 1 clove garlic, diced
  • 1 head fresh dill
  • Bring to a boil:
  • 2-1/2 cups water
  • 2-1/2 cups white vinegar
  • 1/4 cup salt

Directions:

  • Pour the mixture over the beans, leaving 1/4-inch headroom.
  • Seal the jars and process for 15 minutes in a boiling water bath.
  • For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar.
  • Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).

Recipe: Baked Ham with Honey Apple Glaze

Ingredients:

  • 10-12 lb. fully cooked ham, boned in
  • 1/2 c. apple juice
  • 2 tbsp. honey

Directions:

  • Heat oven to 325 degrees. Score fat and put ham, fat side up, in a roasting pan. Cover loosely with foil and roast 3 hours.
  • Combine apple juice and honey and stir until honey dissolves. Remove foil from ham and brush with some of the apple glaze.
  • Continue roasting, uncovered, basting occasionally, for 1 hour. Cover with foil if ham starts to brown too much.

Recipe: Baked Fish with Apple Dill Sauce

Yields: 4

Ingredients:

  • 2 lb haddock, whole; or salmon
  • Salt
  • 2 Tbs Butter
  • 1 tsp Cornstarch
  • 1 tsp Prepared mustard (Kallas's Honey Mustard would be great!)
  • 2 Tbs fresh dill; Chopped
  • 1/2 cup Apple Holler's Apple Cider
  • 1/2 cup apple; Finely diced, unpeeled
  • 1 Tbs Fresh Lemon Juice

Directions:

  • Wash fish and pat dry. Sprinkle all over with salt.
  • Wrap in 2 layers of aluminum foil. Fold over and seal seam and ends. Place on a cookie sheet.
  • Bake at 375 F for 40 to 45 minutes or until fish flakes easily.
  • Meanwhile, melt butter in a small sauce pan. Stir in cornstarch, mustard and dill.
  • Gradually add apple Cider. Stir until smooth and thickened. Add the diced apple and lemon juice.
  • Open foil packet, remove skin from fish, and transfer to a platter.
  • Serve sauce over fish.