Archive for November, 2012

Sweet Potato Souffle (Paleo)

This is adapted from the Coconut Carrot Souffle here and which I made last week. I thought it was…ok. I certainly liked it enough that I ate it, but to me it was just very “cooked carroty”. That’s a thing. Anyway, I wouldn’t serve it to guests because I don’t think it would be universally well received, but I realized that if I made it with sweet potato it would likely be a huge hit. I tested it out this weekend and I was right. This is definitely making an appearance at Thanksgiving!

Sweet Potato Souffle
adapted from Things I Make My Husband’s Coconut Carrot Souffle

  • 1 lb sweet potato, cooked (wrap in foil whole, place in 400 degree oven, bake 1-1/2 hrs)
  • 1/4 cup coconut butter
  • 2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 2 eggs
  • 1.5 tsp vanilla extract
  • Pinch salt

DIRECTIONS

  1. Preheat oven to 350 F.
  2. Combine all ingredients in a food processor. Blend thoroughly until completely smooth.
  3. Pour the mixture into a greased casserole dish or 4 greased ramekins. Bake for about 30 minutes or until golden brown on top.
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Bacon Wrapped Dates (Paleo)

I love how this is an appetizer that everyone (well, everyone except vegans) will love regardless of whether they eat paleo or not. Medjool dates are the plumpest so definitely get them if they’re available.

Bacon Wrapped Dates

12 Medjool dates, pitted
6 slices bacon
12 pecan or walnut halves

Preheat oven to 500 degrees (or use broiler setting). Place a pecan/walnut half inside each date. Wrap the date with  bacon and secure with a toothpick and place on a baking sheet. Cook 10 minutes. Dab them on a paper towel then serve.

 

Smoked Salmon Deviled Eggs (Paleo)

I love eggs and deviled eggs are one of my favorite appetizers! Adding smoked salmon just makes them a little fancier.

Smoked Salmon Deviled Eggs

  • 8 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh chives
  • 1 tsp dried dill
  • 4 ounces smoked salmon, minced
  • salt and pepper to taste

Slice eggs in half lengthwise and place the yolks in a bowl. Set the whites aside on a plate or tray, cut side up. Season with a little salt.

To the yolks add the mayo, mustard, lemon juice, chives, dill, salmon, salt, and pepper. Mix well until combined and smooth. Spoon the filling into a large ziploc bag and cut one of the ends off (to use like a pastry bag). Fill the egg whites with the egg yolk mixture. Place in the fridge to chill, then serve. You can garnish with a little more dill or chive or even a sprinkle of paprika.


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
November 2012
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