Tag Archives: food

roasted pumpkin apple soup

Roasted Pumpkin Apple Soup

It’s Fall y’all!

It’s also been months since I’ve posted. Thought a good intro back would be to share a delicious recipe.

I was at the grocery a few weeks ago and decided to buy a sugar pumpkin. I really had no idea what I was going to do with it, but it seemed like a good idea at the time. Probably better than buying the pumpkin flavored cookies I really wanted.

We also had lots of apples leftover from our recent apple picking trip to Ellijay, GA.

apple picking

What came to me in a vision of hunger was soup. It’s been cooling off here and I’ve been waiting all year for soup weather to make its appearance. Not really, I don’t really like the cold, but I do like soup, but I don’t like soup in the summer…not really sure where that was going.

The best thing about this soup is that it is rich and creamy without any added dairy!

Pumpkin Apple Soup

Roasted Pumpkin Apple Soup
Author: 
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
 
A quick and easy creamy pumpkin soup, dairy and gluten free. Tastes like fall.
Ingredients
  • 1 sugar pumpkin, about the size of a cantaloupe, seeded, peeled and cut up into 2in cubes, I also saw pre-cut bags of it at TJ's!
  • 2 small-medium apples, cored, peeled and cut into quarters
  • 2 T olive oil
  • 3 cups chicken broth
  • dash nutmeg
  • salt & pepper to taste
  • pepitas or roasted pumpkin seeds (optional)
Instructions
  1. Pre-heat oven to 450
  2. Toss pumpkin and apples in olive oil, season with salt an pepper. Spread evenly on large rimmed baking sheet. Roast in oven for 30-45 minutes, stirring once. Remove from oven when tender and starting to brown.
  3. Transfer to blender. Add in broth, a dash or two of nutmeg, and salt and pepper. Puree until smooth.
  4. Transfer to pot or dutch oven and heat over medium-low heat for 6-8 minutes.
  5. Serve topped with pepitas or fresh roasted pumpkin seeds.

 

Paleo Carolina Style BBQ Sauce

Paleo Carolina Style BBQ Sauce

This weekend Mother Nature blessed us with a couple of beautiful, warm, spring like days. We took full advantage of getting out by spending most of our Saturday at a local state park doing his and hers activities, I ran and Tim mountain-biked.

Another thing I love about the warmer weather, is the food. In this case, some good old-fashioned bar-b-Que was calling my name. I had a hankering for a brisket, and wanted to try my hand at using our electric smoker. Tim is pretty much a pro at using it, but I wanted to learn how to use it too.

Electric smokerIt was pretty simple, just warm it up, add some wood chips from time to time, watch the temp rise from the handy-dandy remote, crack a beer and wait for 6 hours. Well, it wasn’t that simple, but we ended up learning something new this weekend. Anyone ever heard of the bbq stall? Yeah, me neither, but this physicist seems to have figured it out. We had a mild freak-out once we hit “the stall” but in the end it turned out just fine.

Anyways, it ended up taking almost 8 hours to cook, in that time I was able to come up with a paleo Carolina style BBQ sauce to accompany this much anticipated hunk of meat. Everyone’s definition of Carolina style sauce is different, seriously, Google it. In this case, it’s a vinegar based sauce, as opposed to a thicker tomato based sauce. I adapted it from a recipe that called for vegetable oil and refined sugar, and made it paleo/primal friendly.

Paleo Carolina Style BBQ SauceThis sauce is not for the meek, it has nice tang from the vinegar and big kick of heat from the spices. Not to brag, but it’s probably one of the better bbq sauces I’ve ever had! It was the perfect sauce to put over some chopped brisket. I am excited to try it as a marinade for bbq chicken, or even on pulled pork..basically all the bbq things!

 Paleo Carolina Style BBQ Sauce Recipe

Paleo Carolina Style BBQ Sauce
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
 
Vinegar based bbq sauce made paleo, with a nice tang and a big kick of heat!
Ingredients
  • 2 cups white vinegar
  • ½ cup butter
  • ½ cup grade-B maple syrup
  • 2 Tbsp slow-as molasses
  • 1 Tbsp paleo ketchup
  • 1 Tbsp black pepper
  • 1 Tbsp salt
  • 1 Tbsp cayenne pepper
  • 1 Tbsp dry mustard
  • 1 Tbsp chili powder
Instructions
  1. In a saucepan, bring the vinegar and butter to a rolling boil.
  2. Whisk in the maple syrup, molasses, ketchup and spices, continue to boil for 12 minutes.
  3. Remove from heat, sauce will thicken as is stands.
  4. Serve over smoked brisket, or use as a marinade for chicken.