Everyday Paleo (29 page)

Pureed Turnips

Turnips you ask? Really? Well, I happen to love this unloved root veggie, and somehow pureeing them after they leave the pressure cooker leaves them creamy and as light as air. Who needs mashed potatoes when you can have turnips? I recommend these pureed turnips with a nice steak and a big pile of greens or a salad.

Prep Time: 5 minutes

Cook Time: 8 minutes

Serves: 3

• 4 turnips
  
• 3 tablespoons organic butter
  

1.
Quarter the turnips and cook in a pressure cooker for 8 minutes.

2.
Place the cooked turnips in a food processor along with the butter and puree until smooth and creamy.

Brussels Sprouts ‘n’ Bacon

Do not be afraid of the Brussels sprout. Cook them as directed and you will fall in love with the cute little cabbages, I promise! Brussels sprouts have a bad rap because usually they are steamed to oblivion, which makes them very bitter. All they need is a little bit of steam, a friend called bacon, some time spent in the oven, and the Brussels sprout will show you his true and tasty potential.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 5

• 6 bacon strips
  
• 1 pound Brussels sprouts
  
• 1 teaspoon garlic powder
  
• 1 tablespoon dried thyme
  
• Black pepper to taste
  

1.
Preheat oven to 350°F.

2.
Dice bacon and cook in a skillet until crispy.

3.
Steam the Brussels sprouts for 4 minutes, cut off stem, and quarter.

4.
In a medium-sized mixing bowl, toss the Brussels sprouts with the bacon, bacon grease, garlic powder, thyme, and black pepper. Spread evenly in a glass baking dish and bake at 350°F for 30 minutes. Stir once half way through cooking time.

Butternut Squash Soup

This is a creamy, easy, and comforting soup. I have always loved butternut squash soup, but adding the coconut milk seemed like a compliment to the lovely winter squash, and indeed it is! Try making it with a touch of curry instead of the nutmeg for an entirely different soup experience!

Prep Time: 20 minutes

Cook Time: 15 minutes

Serves: 5

• 1 butternut squash
  
• 2 garlic cloves
  
• ½ white onion
  
• 2 cups gluten-free chicken broth
  
• 1 cup coconut milk
  
• ½ teaspoon ground nutmeg
  
• Black pepper to taste
  

1.
Cut butternut squash in half and scoop out seeds. Cook in a pressure cooker for 20 minutes.

2.
Scoop the squash out of its skin and into a food processor.

3.
Add the garlic and onion into the food processor with the squash and process until completely smooth.

4.
Transfer to a large soup pot and add the remaining ingredients. Mix well and bring to a boil over medium-high heat.

5.
Turn down to low and let the soup simmer, stirring often for 10–15 minutes.

6.
Remove from heat and let sit for 5 minutes before serving.

Seafood “Who Needs Rice” Jambalaya

I like it spicy, and I love seafood, and that is how this recipe came to be. My children devour this recipe every time I make it, and it is one of John’s favorites as well. This is another great recipe to get creative with—adding different vegetables or trying it with sausage and chicken instead of seafood are all great options! Find out what your family likes best and make this one of your go-to meals.

Prep Time: 25 minutes

Cook Time: 15–20 minutes

Serves: 4

• 1 pound wild Alaskan cod fillets (or other wild-caught white fish of your choice)
  
• 1 pound shrimp, tails and shells removed and deveined
  
• ¼ cup organic butter
  
• 4–5 carrots, julienned
  
• 2 red bell peppers, sliced
  
• 4 cloves garlic, minced
  
• 1 leek, diced
  
• Pinch or two of sea salt
  
• 1 tablespoon chili powder
  
• ½ teaspoon paprika
  
• ½ teaspoon black pepper
  
• 2 cups chicken broth
  
• Hot sauce to taste
  

1.
Make sure your fish and shrimp are thawed and drained. Pat the fish and shrimp dry with a paper towel; it will have a better texture after cooking if you do this.

2.
Cut the fish into bite-size pieces.

3.
Melt butter in a large soup pot and sauté carrots for about 4 minutes.

4.
Add the bell peppers, leeks, and garlic and cook for another 3–4 minutes.

5.
Add all the spices and the chicken broth and bring to a boil.

6.
Throw in the fish and shrimp and simmer until the fish begins to flake and the shrimp turn pink and float.

7.
Add the hot sauce and stir.

8.
Serve in bowls immediately.

Thai Shrimp Soup

Our family has a favorite Thai food restaurant that makes the most amazing seafood and coconut milk soup. I knew it would be impossible to duplicate the delicate flavors of my favorite soup, but I wanted to at least get the lemongrass effect! This soup accomplishes that, and although it’s not quite as special as the authentic Thai soup from our favorite little spot, it still rocks!