Orange Chicken

The kids don't help me plan meals and then won't eat what I make.  Finally, something they like!

Totally ripped off from Health Bent, thanks Brandon & Megan.  I think you'll like their Paleo Orange Chicken, too.

photo cred: Health Bent

Ingredients:

• 1lb boneless, skinless chicken thighs (I use Rosie organic, free range), cut into bite size pieces
• 3T coconut oil
• juice of 2 oranges - taste them, if they aren't sweet & orangey, neither will your final dish, trust me
• zest from 1 orange
• 1 t fresh ginger
• 3T tamari (wheat-free soy sauce)
• 1t chili garlic sauce or sriracha
• 3 green onions, chopped

Directions:

1. In a saucepan add orange juice, zest, ginger, tamari, chili sauce.  Cook over medium heat until it boils.  Reduce to a simmer until thickened.
2. In a large skillet heat coconut oil and add chicken pieces.  Cook until chicken has a nice, brown crust.
3. Add chicken to sauce and stir to coat.
4. Serve topped with green onions.

Mom's Pumpkin Pie

When I asked my kids what their favorite Thanksgiving dish is, they both decided on dessert. So, today's Thanksgiving recipe is Carly's favorite. Seriously, what Thanksgiving meal is complete without pumpkin pie? Look for Cooper's favorite, apple pie, next.

Photo: The Paleo Mom

 Ingredients for pie crust:

·      ¾ cup raw walnut halves or pecans

·      ½ cup pitted, medjool dates

·      2T melted butter

·      pinch of salt

Directions:

1.    Grind nuts in a food processor until finely ground and almost starting to turn into butter, or just starting to clump together.

2.    Add dates, butter, and salt to the food processor, pulse until combined.

3.    Press into a 9” pie plate or an 8” deep dish pie plate will work, too.

4.    Set aside

Ingredients for pumpkin custard:

·      ¼ cup raw cashews

·      ¾ cup raw walnut halves

·      3 eggs + 1 egg yolk

·      ¼ cup maple syrup

·      15oz canned organic pumpkin puree

·      2 tsp cinnamon

·      ½ tsp ginger

·      ½ tsp nutmeg

·      pinch of cloves

·      pinch of cardamom

·      pinch of salt

Directions:

1.    Preheat oven to 350˚F.

2.    Place nuts in food processor and pulse until finely ground. 

3.    Add eggs and syrup and blend for 2-3 min, until completely smooth.

4.    Add the rest of the ingredients and blend until combined.

5.    Pour into prepared pie shell.  Spread the top out evenly with a spatula.

6.    Bake for 40 minutes.  Allow pie to cool completely before serving.

Fall Soup

Do you serve Thanksgiving dinner in courses?  Do you include a soup?  We don't usually but I thought I'd throw this recipe out there.  It's super easy and super yummy.  I was inspired by my friend Kindra's latest creation.  Please check it out at Bon Appetit Paleo along with the rest of her delicious posts.

Photo: The Gracious Pantry

Into a crockpot I threw:

1 butternut squash, peeled and cut into chunks (I cheated and bought it already cut up. Some days are like that.)
3 - 4 small, organic carrots
1/2 onion, cut into chunks
1 large sweet potato, peeled and cut into chunks
1 cup water
1 can coconut milk
1" ginger, peeled, roughly chopped
4 cloves garlic
1 bay leaf
sea salt
1T cumin

Cover and set on low for about 10 hours.  When ready to eat, remove the bay leaf and use an immersion blender to blend ingredients.  Add more coconut milk, if needed, to get the consistency you desire.  No immersion blender?  Blend in batches with your blender or food processor.