Tuesday Recipes a Halloween themed menu that are all Pale friendly

Bloody Beat Soup (serves 4)

Ingredients

1. 3 tbsp butter (ghee), coconut oil, lard or tallow;
2. 1 onion, chopped;
3. 1 garlic clove, minced;
4. 6 medium beets, peeled and chopped;
5. 2 cups fresh chicken or beef stock;
6. Full-fat coconut milk or heavy pastured cream for garnish;

Technique

1. Heat the fat in a large sauce pan and cook the onion and garlic for about 5 minutes, until soft. Add the chopped beets and cook for another minute.
2. Stir the stock in, optionally season with freshly ground black pepper and sea salt and bring to a boil. Reduce to a simmer and let simmer for about 25 minutes, until the beet cubes are tender.
3. With a blender or food processor work in batches and process to the consistency of a purée.
4. Serve in bowls and swirl a bit of coconut milk or heavy cream on top of the bowls if desired.

Chocolate Covered Bacon (2 slices per serving)

Ingredients

1. 2 lb thickly sliced bacon;
2. 1 lb good quality dark chocolate;
3. 4 tbsp butter or ghee;

Technique

1. Heat a large pan over medium high heat and fry the bacon in a large pan until crisp. Fry in batches if your pan is too small to contain all the bacon slices at once.
2. Remove bacon from the pan and dry with a paper towel. Keep the rendered bacon grease for future cooking.
3. Melt the chocolate in a pot with the butter or ghee slowly so it doesn’t burn.
4. Using tongs, dip the bacon slices in the chocolate, either on one half of the slices or on the whole slice.
5. Place the chocolate dipped bacon on a cooling rack placed over foil or parchment paper.
6. Let cool in the refrigerator for about 2 hours, until the chocolate has hardened.
7. Cut the bacon slices in bite sized pieces, if desired.
8. Serve right away or store in a container in the refrigerator.

Pumpkin and Beef Texas Chilli (serves 6)

Ingredients

1. 6 large chilies of your favorite kind;
2. 1 cup diced bacon;
3. 4 cups chopped onions;
4. 5 lbs stewing beef, cut into 3 inch cubes;
5. 6 garlic cloves, peeled;
6. 2 tbsp chili powder;
7. 2 tsp cumin seeds;
8. 1 tsp dried oregano;
9. 1 tsp ground coriander;
10. 1 1/2 tsp sea salt;
11. 2 cans roasted and diced tomatoes (yielding about 3 cups);
12. 1 1/2 cups beef stock;
13. 1/2 cup finely chopped fresh cilantro stems (keeping the leaves for garnish);
14. 4 cups pumpkin cut into 2 inch cubes;

Technique

1. Place the chilies in a bowl, cover with boiling water and let soak for a minimum of 30 minutes.
2. Preheat your oven to 350 F.
3. Sauté the bacon in an oven proof pot until it begins to brown. Add the onions and cook until tender, about 5 minutes. Add the beef to the pot, season generously with salt and pepper and stir to coat everything well. Set the pot aside.
4. Drain the chilies and reserve the soaking liquid. Place the chilies in a blender with 1 cup of the soaking liquid, the garlic, chili powder, cumin seeds, oregano, coriander and the sea salt. Blend to a puree and add more of the soaking liquid if the puree is too thick.
5. Add the chili puree to the pot with the beef, tomatoes, stock, and cilantro stems. Stir well to coat.
6. Bring the whole pot to a simmer and then cover and put in the oven to cook for about 2 hours.
7. Uncover and cook for another hour, until beef is almost fork tender.
8. Add the pumpkin and stir well. Roast again uncovered for about 45 minutes, until pumpkin is soft, adding some of the soaking liquid if the meat becomes uncovered.
9. Season with salt and pepper and serve with garnishes like cilantro leaves, mint leaves, chopped red onion or diced avocado.

Pumpkin Salad (serves 6)

Ingredients

1. 5 cups pumpkin flesh or butternut squash, cut in 1/2 inch cubes;
2. 2 tbsp lard, duck fat, coconut oil or butter;
3. 2 tbsp orange juice;
4. 1 1/2 tbsp walnut or macadamia oil;
5. 1 1/2 tsp lemon juice;
6. 1/2 cup chopped walnuts;
7. About 8 cups lightly packed arugula;
8. 1/2 cup blueberries or raspberries;

Technique

1. Preheat your oven to 450 F.
2. Melt the cooking fat and toss with the pumpkin or butternut squash cubes with some salt and pepper.
3. Place on a baking sheet and roast for about 15 minutes. Turn the cubes over and roast for another 15 minutes, until soft.
4. Let the pumpkin or squash stand at room temperature to cool.
5. Whisk the orange juice, walnut or macadamia oil and lemon juice in a bowl and add the walnuts and arugula and stir to coat with the vinaigrette. Season again with salt and pepper.
6. Add the roasted pumpkin and berries and toss gently.
7. Serve as delicious entrée to the main Halloween course.

I hope you enjoy these recipes.

Resource
http://paleoleap.com/paleo-halloween-recipes/#s9