Monthly Archives: November 2011


Happy Thanksgiving everyone! Thanks for being loyal followers and checking back. I couldn’t (wouldn’t) do it without you. I hope you had a day as delicious, relaxing, and enjoyable as mine. I’ve loved making delicious food and sharing it with you. Tomorrow I’m making my mom’s brandied beef and some mulled wine. Won’t you join me with the great food and no shopping?

– thatgirl


Brandied Short Ribs

This is a guest post by my mom. I can’t wait to try it. It sounds perfect for the upcoming winter seasons. It is also paleo-ish depending on your opinion of alcohol.

Brandied Short Rib Stew

6 lbs bone in short ribs cut in 2 inch pieces (or in the case here large beef roast cut in to 2 inch pieces)

~2 tsp sea salt

~ 1 tsp black pepper

3 tbsp olive oil

3 lbs winter squash (I bought mine pre-cut to save time)

2 medium onions diced

1/3 cups flour (or whatever you Paleo’s use to thicken *)

6 cloves garlic

3 tbsp cocoa powder or 1 square of Dutch bittersweet chocolate

5 cups beef broth

½ cup brandy (Chivas and one bottle Dark Brown Beer)

½ cup dried cranberries

2 tbsp finely minced ginger

1 tbsp orange zest

1 ½ cups fresh cranberries

Preheat oven to a toasty 500 degrees, dry ribs on paper towels and sprinkle with ½ salt and pepper.  In a large heavy oven safe pot heat 1tbsp of oil over medium heat.  In small batches, brown all the meat then transfer to a bowl. It took me four batches to get all the meat browned.

Cut the squash (or if your lazy like I am already cut) place on a baking sheet with remaining oil. Roast until caramelized. (YUMMY looking) This took me 30 minutes.

Add Onions and remaining salt to pot and cook over medium until soft. About 3 minutes. Add flour or whatever you guys that are paleo use to thicken*, (flour is best here **) and cook till golden brown about 5 more minutes while stirring.

Stir in garlic and cocoa. Cook for another minute. (This really smells good by now).  Stir in broth and brandy. (Or in my case Chivas and one bottle Dark Brown Beer)  Add dried cranberries, ginger and orange zest. Bring mixture to a boil.

Cover the pot and put in the oven at 300 degrees. Cook for 2.5 hours and enjoy the aroma!!!

Take it out of the oven and place it back on the stove. Stir in fresh cranberries and that lovely caramelized squash, cover and cook on stove for 30 more minutes.

Then serve and dig in.


*  arrowroot is a great thickener and a little bit goes a long way so start small and add up. Or you can always just remove the meat and veggies and boil down the liquid.

** You really wouldn’t need a thickener at all and it will still taste great.

Pesto Spaghetti Squash

I have an amazing basil plant on my porch. It continues to grow prolifically! I needed to get a good harvest off of it or risk losing it entirely. I decided to go with pesto. I love pesto. It tastes so great and it’s so very simple. This has cheese so it is more primal than paleo. You can leave the cheese out and be just as happy.

Pesto Sauce

2-3 cups of basil

5 cloves of roasted garlic

1/3 cup of olive oil

1 cup of pine nuts

1/2 cup of strong flavored shredded cheese such as Parmesan (I used some leftover Emanteliear)

Blend all ingredients in a blender. Cook a spaghetti squash until soft.

Scrape out insides into a big bowl.

Toss with pesto sauce.

I also made some quick chicken with Italian seasoning and olive oil to add to the pasta.

It was very tasty and very simple. With the chicken there was enough leftovers for two lunches too! Whether you are Paleo or trying to cut carbs this is a tasty meal to make for dinner.

Curry Stuffed Squash

I don’t think I need to mention again my love of squash. So I’ll just move on forward with the pictures and recipe.

Curry Stuffed Squash

1 acorn squash halved

1 large chicken breast cubed

1 carrot diced

1/4 cup of pine nuts

1/4 cup of dried apricots

2 tbsp madras curry powder (any Indian style curry would be fine here)

Cut the squash in half and scrape all the seeds out. In a large mixing bowl add all the remaining ingredients.

Stir until evenly distributed. Stuff mixture into the hallows of the squash.

Bake covered at 400 for 1 hour, uncover and bake for another 20 minutes. Always check temperature on chicken by using a meat thermometer and testing the center of the stuffing. If it’s not yet to 180 keep going.

I made this meal the night before and only had to pop it in the oven when I got home from work. This would also be a great meal to freeze and save for a busy week.

Mashed Sweet Potatoes

I’ve been meaning to post this forever because it is such a tasty paleo side dish. It is very easy to make and yields some of the best sweet potatoes ever. I’m sorry to say I got distracted by BBQ and company to take decent pictures of this. The solution is you will just have to make some of your own to take some pretty pictures of and then send them to me!

Mashed Sweet Potatoes

3 large sweet potatoes

1 1/2 can of coconut milk

1/2 small can of diced chipotle peppers

2 tsp ground ginger


Wash and quarter the sweet potatoes. I don’t like to peel them but if you are a person that likes naked roots then go for it.

Boil the potatoes until soft. Drain the potatoes reserving about a cup of liquid to add back in if necessary. Add all remaining ingredients and mash up.

Add reserved liquid if the mash is too thick. That’s it. These are so tasty! Since the holiday is coming up, these would be perfect for Thanksgiving. Paleo or not.

Pumpkin Ginger Bread

I’ve been reveling in all the holiday flavors lately. Ginger, squash, pumpkin, apples, cinnamon, cloves. oooh it all makes me so happy. I want to wrap up in a big soft blanket and drink hot tea. Sadly right now my air conditioner is on and I got eaten up by mosquitoes on the walk with the dogs. grrr. However, I haven’t let it stop the fall explosion that’s happening in my kitchen right now. I’ve been trying to devise a way to make two of my favorite flavors make sense together in baked goods. I came up with this recipe for pumpkin ginger bread muffins. I used real pumpkin puree I made myself and real fresh ginger. These muffins came out so good. I used the Joy of Cooking’s pumpkin bread recipe as a guide but changed it to add in my own version of ginger bread. If you don’t make these you are sorely missing out

Pumpkin Ginger Bread

2 pumpkins (pie pumpkins not carving pumpkins) to make 2 cups of puree

2″ fresh ginger diced

4 eggs

1stick of butter

1 1/3 cup molasses

2 tsp vanilla

3 cups of flour

1 cup sugar

1/3 cup brown sugar

2 tsp cinnamon

1 tsp all spice

1 tsp nutmeg

Halve the pumpkins and scrape out all the seeds.

Roast them in the oven at 375 for 45 minutes or until soft. Remove them from the oven and let them cool.

When the pumpkins are cool enough to handle scrape the flesh out and into a blender. Puree the pumpkin until smooth. I ended up with quite a bit more pumpkin than I needed. 1 pumpkin would probably be enough for 2 cups of puree.

I put the extra in the freezer for something else. (More muffins?) Mix all of your dry ingredients first. Add all your wet ingredients next. Mix until smooth.

Bake on a greased muffin pan at 350 for about 30 minutes. Check the centers with a toothpick. If you can push a toothpick in and it comes out clean then the muffin is done. For half of these I topped them with sweetened coconut and crushed pecans.

They are perfectly fall tasting and the fresh ingredients really augment the recipe. If you don’t want to go through all the trouble of roasting the pumpkin you can used canned pumpkin. But, where is the fun in that?