Butternut Squash Chili

butternut squash chili

butternut squash chili

I love fall and I love chili and the two go hand in hand! A dear friend of mine recently gave me an abundance of butternut squash so with squash as my inspiration, this afternoon I threw together some scrumptious chili using the butternut squash and ground bison that I happened to have on hand. Of course you can use whatever ground meat you want, or cubed steak, or even chicken. This recipe is similar to the Everyday Paleo Chili recipe in my first book, Everyday Paleo with just a few minor tweaks.

Here’s the recipe – super easy and delicious!!

Butternut Squash Chili

2 lbs ground bison (or other ground meat of your choice)

2 tablespoons butter, coconut oil, lard, or ghee (I used butter)

1 yellow onion, diced

3 garlic cloves, minced

1 small butternut squash, peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)

4 celery stalks, diced

2 tablespoons cumin

2-3 tablespoons chili powder

2-3 tablespoons Italian seasoning

2-3 teaspoons dried red chili flakes

1 bay leaf

2 cups chicken broth

18 ounces of diced or crushed tomatoes (about 2 cups) – (I purchase my diced and crushed tomatoes from Tropical Traditions)

Sea salt to taste

1. In a large soup pot, melt the butter or other fat of your choice over medium heat.

2. Add the onions and saute until translucent.

3. Add your ground meat and cook just until browned.

4. Add the minced garlic, cubed butternut squash, and celery and mix well.

5. Add all the spices except for the bay  leaf and mix well.

6. Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.

7. Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.

8. Taste and adjust the seasoning as needed.

Enjoy!

 

 

 

Jaden’s Flan

jadensflan

*Note from Sarah (the mom): I’ve been homeschooling my two youngest sons, Jaden and Rowan, going on our second year now. This is not a post about homeschooling but I mention it because it’s pretty cool what types of projects are considered “lessons” when you DO homeschool, and for Jaden one of his projects has been making dinner for the family. It doesn’t sound like something school related; however it’s a full on production for Jaden and offers amazing life experience with a lot of learning involved. He first will research and plan what he wants to make, creates a shopping list, helps to do the shopping as I just push the cart, and then he does pretty much all the prep work and cooking himself. The only help we offer is when he asks us for specific help and it’s usually related to cutting something up but last time he made dinner, I didn’t even need to do that! At 10 years old this kid is kicking some serious culinary butt and has made amazing dinners for us ranging from carne asada to steak with creamy mushroom sauce and most recently, an asian stir fry that started with a cucumber salad with his own asian inspired vinaigrette. I can see handing the Everyday Paleo reins over to Jaden someday, I really can….

As many of you know, we don’t go to great lengths around here to make dessert and if we want a treat, we usually leave the house to get it or if we do end up making something at home it’s super simple, easy, and affordable like frozen blueberries and almond milk or now and then the occasional treat that you’ll find in my books like my Pumpkin Muffins from the Everyday Paleo Family Cookbook or on the weekend, the pancakes from Paleo Pals. My favorite types of treats to eat when we do indulge are the creamy, fatty, not too sweet kind and Jaden hit it out of the ball park with his Flan. He made it the night that he made us carne asada and fresh salsa and it was the perfect way to end the meal. (By the way, that evening it was not just for us that Jaden prepared the meal for, but for our friends as well who also have a family of 5 and this Flan makes enough to feed a small army so be aware!) Jaden looked at several flan recipes on the internet and came up with his own version after realizing that everything he found used sweetened condensed milk or tons of sugar.

This is his own recipe and it’s mind blowing good, easy, and as far as dessert goes, pretty darn nutritious!

Thank you Jaden for sharing your recipe with our readers and to all of you, I hope you enjoy!

Jaden Flan

(Jaden contemplating his next creation.)

*Note from Jaden: While making this flan, I thought “Oh boy, I sure hope this turns out as good as I intended!”. My mind never came close to thinking that this would be on my mom’s blog. I’ve got to admit, this is pretty cool. Like my mom said, I found a recipe online, and it was basically canned sweetened condensed milk, sugar, and eggs. It’s been pretty fun making dinner and setting the table all fancy, and making sure everybody wears pretty dresses and drinks with their pinky out!(Please note that I was joking about dresses and pinkies!) I do love to cook, so it’s cool to be able to share my “creations” with other people. It was pretty hard to make this flan, yet really quite fun. No matter what my mom says, her, my uncle Mark, and my dad always help me in the kitchen. So put on your dress, stretch out your pinky, and enjoy!!

Jaden’s Flan

Serving size for this particular recipe is 12, feel free to cut ingredients in half as needed. Warning – you might have to blend half of the ingredients at a time if you do not have a GIANT blender!!! 

3 cups full fat coconut milk

2 cups heavy cream (or use 5 cups total coconut milk if you do not eat any dairy)

8 eggs

1/2 tablespoon vanilla extract

1/4 cup honey for flan

1/4 cup honey to caramelize

Squeeze of lemon juice

1 tablespoon water

  1. Combine coconut milk, heavy cream, eggs, honey and vanilla into a blender and blend until all ingredients are mixed.
  2. Preheat oven to 350 degrees.
  3. In a small saucepan put in 1 tbsp of water, a squeeze of lemon juice and 1/4 cup of honey over low to medium heat. Stir occasionally until mixture is golden brown, remove from heat immediately (note: don’t stir too much because honey will crystallize).
  4. Then take a glass baking dish (we used a 3 quart glass baking dish) and another glass baking dish that is slightly bigger. Pour the caramelized honey into the smaller baking dish and spread out with a spatula, be sure to cover the entire dish, and then place the honey basted baking dish into the larger baking dish.
  5. Pour into the larger baking dish about an inch high of hot water.
  6. Pour the blended flan mixture into the smaller baking dish over the caramelized honey and bake uncovered in the preheated oven for 50-60 minutes or until the middle has set into a custard like texture. Let the flan cool for at least 30 minutes in the refrigerator before serving.

As always, enjoy!

 

Zuppa di finocchi e crema di carote (Creamy Carrot Fennel Soup from Everyday Paleo Around the World Italian Cuisine)

creamy carrot fennel soup

I’ll keep this short and sweet. I’m making this recipe tonight from my Italian Cuisine book. The Creamy Carrot Fennel Soup is, well, it’s awesome. I happen to have a lot of carrots thanks to my CSA so BAM. Done. Decision made. If you don’t have my latest book, I’m going to be super nice and give you this recipe because it would be mean and nasty of me to eat this delicious soup without you, so I invite you to join me in the goodness that is Zuppa di finocchi e crema di carote!!!! [Read more…]

Delmonico’s Ribeye Steak

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If you are a meat eating human like myself and you have not made an attempt to find the best steak possible, I suggest you start right now by checking out the following recipe that originated way back in 1837! I came across this about 10 months ago while trying to find a classic American recipe that had some originality and flare. I have always loved cooking outdoors over a wood fire. When I learned about Delmonico’s steak and the simplicity of this recipe thats over 150 yrs old I knew I had to give it a shot.  Delmonico’s Restaurant is world famous and over the years they have served several distinguished guests including Abraham Lincoln whose supposed favorite was the Nutmeg Potatoes and Ribeye Steak. This legendary steak has a great concept using a choice cut of meat seasoned with salt, basted with butter while flame grilled over a wood fire. The steak is served with a clear gravy and mashed potatoes seasoned with nutmeg. [Read more…]

Local Project Update – Beef Bone Broth, Deli Roast Beef Video and Recipe Plus MORE!

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Hello dear readers!! We are 2 weeks in with our eating  local project which you can read about here; and I can’t begin to tell you what an awesome and eye opening experience it has been thus far. I feel like I have come full circle and to be honest, to eat food grown in the soil where we call home has been somewhat of a spiritual experience. Not to sound all hippy-dippy (but I’m going to), we as a family have never felt more connected to our community, to each other, and to our health as we do now. I had no idea that this was going to be the outcome of our 100 mile radius food sourcing, but here we are, and I’m happy. Six  years ago, when I first started eliminating processed foods from our diet I was slightly obsessed with what the food WAS on my plate rather than WHERE it came from. Over the last few years I have become more aware of the importance of knowing and trusting our food sources and how the choices I make will impact not just the health and well-being of my family but also the world at large. Thus, the local project has ensued. Here’s what we know about eating locally grown and produced foods and why we have committed to this project:

[Read more…]

Beer Battered Fish-n-Chips and Brother Mark’s Tartar Sauce

fishandchips

*Note from Sarah: Please welcome my brother Mark to the blog! Mark has been a part of the Everyday Paleo Team behind the scenes for a couple of years now but he’s finally/officially a blogger for EP!

I’ve always considered myself a foodie and as a child I was given the blueprint for what I now consider a true passion of mine. I have fond memories of cooking with my mom and spending time with her in the kitchen was one of my favorite childhood pastimes and most importantly, it really taught me how to be independent in the kitchen as an adult. I used to also love traveling  with my family and a special part of our trips always included experiencing new and local cuisine. I have been eating paleo for over two years now and I never have loved food as much as I do now. Cooking for my family and friends has always been a joy of mine but never as exciting, challenging and rewarding as trying a whole foods, gluten free approach. Fish-n-chips has been on my list of potential new recipes since Sarah first made her tempura batter for her Fried Squash Blossoms found in her latest book Everyday Paleo Around the World Italian Cuisine.

[Read more…]