The good news is we are finely to the best part of Thanksgiving dinner, dessert. The bad news is the dessert is not Whole30 compliant. I was going to try some desserts that were technically compliant, remember desserts wouldn’t actually be allowed on a Whole 30, but my friend, Heather, and I paid our first visit to the new Aldi grocery store in Moorhead Monday night. They had fresh cranberries for .98 cents a bag. I bought one and Heather gave me hers because she didn’t know you had to cook cranberries to make them edible. I have to find something to do with the 24 ounces of fresh cranberries I have.
I dug this recipe out of the recesses of my draft pile where it had been hiding for at least 2 years. It is super easy because there is no pie dough to make and roll out. Instead you make a batter and just spread it over the top of the cranberries. Serve this pie warm.
The cookbook I adapted this recipe from came from the library and I can’t remember the name of it.
1 1/2 cups fresh cranberries
1/4 cup chopped pecans
1/4 cup honey, divided
6 TBS all purpose flour
4 TBS butter, melted
Preheat the oven to 325 degrees. Spray a 5 inch deep dish pie pan with non-stick cooking spray. Add the cranberries and pecans. Drizzle 2 tablespoons of honey over the cranberries and pecans; set aside. In a small bowl, beat the egg until the white and yolk are well combined. While still beating, add the remaining 2 tablespoons honey, flour and melted butter; mix well. Spread the mixture over the cranberry pecan mixture. Bake for 45 minutes or until the crust is lightly toasted brown. Let cool 5 minutes and serve warm.
Chopped is one of my favorite shows. I could watch episode after episode day after day. I won’t say it taught me how to cook because it didn’t. It did teach me, however, that calling a dish by a specific name we set up certain expectations of that dish. If those expectations aren’t met it is very disappointing and effects the enjoyment of that dish. That is why I wish the person who created this dish at Mommypotamus would have called it something besides stuffing. Calling this dish stuffing sets up expectations this recipe can’t meet.
It isn’t fair to this recipe because it is soooooo gooood but it isn’t stuffing. I liked this recipe so much it will be in my regular recipe rotation whether I am on a Whole 30 or not.
Preheat oven to 350F. Grease a medium-sized baking dish. Add 2 tablespoons butter/ghee/coconut oil to a saucepan and warm over low/med heat. Add onion, celery, apple and herbs and saute over medium heat for 5 minutes. Remove from heat. In a large bowl, add almond flour and dates and mix. Add the lightly beaten eggs to the bowl and mix well. Add mixture to baking dish and bake at 350F for 45 minutes – 1 hour.
People always assume because I am a fairly good cook, I am very picky about my food. I really am only picky about two things, my eggs and my cranberry sauce. I like my eggs over easy and by over easy I mean the white is completely cooked and the yolk is completely runny. The tiniest speck of hard yolk and the eggs are over medium. Since I can only cook my eggs the way I like them only about 40 percent of the time myself, I don’t usually make a big deal about this when I can’t get them exactly right other places. With Cranberry sauce, well, it’s a fine line between sweet enough not to be bitter and so sweet your teeth hurt.
When I decided I was going to start my second round of Whole 30 in November, I started looking for compliant cranberry sauce recipes. I really didn’t want to give up my cranberry sauce for Thanksgiving. I tried recipes that were sweetened with apple sauce, apple juice, dates, and half a dozen other things and , unfortunately, all the recipes resulted in exttremely bitter cranberry sauce. I was starting to think a good, compliant cranberry sauce was beyond my reach. Fortunately, I found a recipe in Nom Nom Paleo Ready or Not that is compliant if you leave out the honey. The best part is that the recipe doesn’t need honey to give you a really tasty just sweet enough cranberry sauce. I made a double batch. I ate a good portion of it with a spoon standing in front of the fridge. The rest I used to make a cranberry chicken recipe in my pressure cooker. This recipe will become my go to cranberry sauce recipe whether or not, I am doing a round of Whole 30.
This week I am posting my Whole 30 Thanksgiving recipes. When I started A Solitary Feast my goal was to show you that just because you are a small household you don’t have to give up Holiday food traditions. This year, I wanted to show you don’t have to give up your Holiday food traditions just because you are doing a Whole 30. When I could , I did straight up adaptions of traditional thanksging recipes like turkey, and mashed potatoes and gravy. When I couldn’t easily do straight up adaptions, I tried to find things that taste so good you won’t mind they aren’t exactly like a tradional holiday recipes, like the stuffing and cranbery sauce. I hope you will find these recipes useful whether you are doing around of Whole 30 or not.
By the way, my camera picked horrible time to be at the repair shop for routine maintenance. I clearly suck at planning these things. But I wanted you to have the recipes even though I don’t have pictures.
From The Complete Slow Cooking For Two cook book Pressure cooking technique by me
(2 ½ to 3- pound) turkey breast
3 garlic cloves, cut into slivers
2 TBS ghee, at room temperature
1 tsp dried parsley
1 tsp dried thyme
½ tsp dried sage leaves
1 tsp salt
¼ tsp ground black pepper
2 onions, sliced
1 cup chicken stock
Poke several holes in the turkey breast with a sharp knife. Push the garlic slivers and parsley into the holes. Rub the tukey with the ghee and sprinkle it with the basil, thyme, sage, salt and pepper. Place the turkey on the trivet in the pressure cooker liner. Add one cup stock to the liner. Lock the lid and bring to high pressure. Cook 3 minutes per pound of turkey. Naturally release the pressure.
I don’t own a Crockpot but I know some of you do so today, I am going to share a new slowcooking blog I have found. It’s called New Leaf Wellness. It is full of slow cooking recipes you can meal prep and freeze ahead of time. The recipes are easy, inexpensive and very yummy.
Why am recommending a slowcooking blog when I don’t slowcook? Slow cooker recipes are usually easy to adapt to the pressure cooker. Lately, my presure cooker has been saving my life. My work schedule has changed and changed dramatically. It is leaving me very little time to cook. I am already tired of what feels like an endless round of eating out and it’s making a huge dent in my budget. So I am working on finding quick and easy Whole 30 recipes because that is the way I am eating
From New Leaf Wellness (recipe) Pressure cooker instructions (Me)
2 lb pork roast
1 (28 oz ) can diced tomatoes (I used crushed because that was what I had)
4 cloves garlic, minced
1 TBS parsley
1 tsp basil
1 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
In the liner of a 6 quart pressure cooker, add the tomatoes, garlic, parsley, basil, oregano, black pepper and salt. Place the pork roast in the liner and and baste it with the tomato/ spice mixture. Place the liner in the pressure cooker. Lock the lid and cook on high for 30 minutes. Natural release for 10 minutes then quick release the rest of the pressure.