Tag Archives: sweet potatoes

Paleo Harvest Chestnut Stuffing

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Ah, chestnuts! Nothing quite gets Christmas carols and holiday cheer in your head like a bag of raw chestnuts. Well, actually it all started when I picked up a bag of organic roasted and peeled chestnuts the week prior. I forgot how amazing they are. They’re starchy, almost bready, and have a subtle and wonderful nutty sweetness. Naturally, since this was the week before thanksgiving, the wheels started turning, and I decided to make my stuffing with a combination of chestnuts and sweet potatoes. I figured I’d pimp it out with sausage and fall flavors, and make a bunch of it to bring to our respective families houses, not only to share the love, but to give myself a paleo option. Actually, my parents made a pretty-much-paleo feast, since they’ve been starting to go in that direction, and everything was at least gluten-free, since my mom has a grain intolerance anyway. She made stuffing with gluten-free bread, and I did have a spoon of it to taste, but stuck to mine mostly. There were all sorts of yummy veggies, roasted carrots, brussels, kale salad…Even the desserts were paleo-fied. I brought some of my Paleo Pumpkin Pie Balls, and the stuffing, which disappeared by the end of dinner.

Ingredients:

  • 1 cup Pecans
  • 1 bag/ lb Chestnuts
  • 2 Apples
  • 1 Onion
  • 1 carrot
  • 3-4 stalks Celery
  • 1 large purple Sweet potato
  • 2 lbs Ground turkey / beef (or sausage)
  • 1 pt duck broth.
  • Cinnamon, sage, thyme, rosemary, pepper, salt

Instructions:

  1. Mix your sausage meat the night before so the flavors have a chance to combine. I use a pound of turkey and a pound of beef. Mix them together with generous amounts of cinnamon, sage, thyme, pepper, and salt. Cover with plastic wrap.
  2. Chop all the vegetable ingredients in a food processor, or if your don’t have one, just make sure they are small and evenly sized. Add to a bowl with the pecans and Set aside.

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  3. Roast the chestnuts. Cut an X into the flat side of each chestnut, and roast at 425 degrees for 30 minutes or so. The cut part will peel back. You want to peel them while they’re still warm, because they get harder to peel as they cool. Honestly, you can use the bagged pre-peeled and roasted chestnuts if you want to save time, but I think roasting them from scratch is more festive, plus you can get the rest of the family to participate and help peel. Break up the chestnuts into pieces and combine with the veggies.
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  4. Brown meat and then mix together with the rest of the mixture. Add some more seasonings and mix. pour into a 9×17 glass pan and bake uncovered about 30 min. Add duck broth and return covered to oven. Bake for another 30 minutes or so, until the sweet potatoes and carrots are soft.

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It’s fairly easy, and super yummy. The chestnuts give it a nice starchiness that is a totally different texture than the sweet potato, and definitely pays a respectful flavor homage to some of the stuffing I’ve encountered.  Next time I might use a different variety of apple, but overall it came out great. I might just use the packaged chestnuts though, because it was very labor intensive to peel them all, and the packaged ones I’ve tried are all fantastic.

I made A LOT of this stuff, enough to bring to both parties, and I still had my own batch of leftovers coming out of my ears…..definitely not a bad thing. One of the things I used it for which I loved, was breakfast the following morning.  I put some eggs over it, and it kept me full for hours. It’s one of those versatile dishes that makes a great snack or side dish, breakfast or dinner. I ate it in some way, pretty much every day until it was gone, and never got tired of it.


Salmon with Pumpkin Sauce and Purple Harvest “Risotto”

I bought some beautiful purple cauliflower from the farmstand, and still had a bunch left over that didn’t make it into the polenta. I decided to use the rest of it to make a rice/risotto type thing. Originally I was going to make fried rice, but with some of the wetter ingredients I added, it cooked a little faster and ended up more like a risotto. Regardless, it was creamy and delicious, even if it was by accident. Happy accidents are just as much a part of cooking as planned masterpieces. Most of the time I’m “winging it” anyway. Sometimes I start off in one direction, and then steer myself off course and end up with something else. I’m a cook by the seat of my pants kind of girl.

I didn’t start with the risotto. First, I sectioned my glass rectangular pan with aluminum foil, so I could save clean up and cook the fish and sweet potatoes in one pan. I peeled and sliced the sweet potatoes into circles, then arranged them in the pan. Finally, I sprinkled them with some…I mean a generous amount…of cinnamon. I pre-heat the oven to 375 degrees and put them in. The purple sweets, have been one of my favorite ingredients this fall.

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Then, I made the sauce for the fish.  It’s really easy, and doesn’t take much time or effort. In a sauce pan, you simply simmer the ingredients over medium heat for maybe 10 minutes, stirring occasionally.

Pumpkin Sauce

  • 1 cup organic pumpkin
  • 1/2 cup organic strained tomato
  • 1/4 cup organic vegetable broth
  • Sage, cinnamon, thyme, allspice

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After I made the sauce, I took the tray of sweet potatoes out of the oven (They were only in the oven for maybe 10 minutes), and added the salmon filet to the other section of pan. I sprinkled some salt and pepper, and then covered it in pumpkin sauce. I returned it to the oven for about 30-40 minutes until it was cooked through and flaked easily, but was still nice and moist. The sweet potatoes were nice and soft on the inside, with just a little bit of a crunch to the outside.

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Then, while that was cooking, I got the ingredients ready for the risotto. I riced the cauliflower. while I sautéed the other ingredients over medium heat in about two tablespoons of duck fat.

20131107-172803.jpgPurple Harvest Risotto

  • 2-3 cups riced cauliflower
  • 2 handfuls Shiitake mushrooms
  • 2 handfuls whole Cranberries
  • 1/4 cup Pecans
  • 1 Apple
  • 1/2 onion
  • Dash of nutmeg, lots of cinnamon, some paprika, sage, pepper, thyme, ginger, and salt

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I left it covered, occasionally stirring, and eventually everything cooked down, and looked like this:

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At that point, I added the cauliflower, and a bit more duck fat. I kept stirring until the cauliflower was soft and everything began to clump together a bit.

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Everything came out really nice. The sweet potatoes tasted and felt like toasted marshmallows. Seriously, they were amazing. The pumpkin sauce complimented the salmon really well, and the risotto had a nice flavor that balanced everything out, while having little bursty pockets of extra goodies mixed in. Next time I’ll probably go a bit heavier on the spices, but with the other parts of the meal being so flavorful, it was actually nice to have the cauliflower dish be a bit milder.

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