Thanksgiving Stuffing Meatballs [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

THANKSGIVING STUFFING MEATBALLS

2 lb ground pork

2 Tblsp Spice blend [1/2 tsp sea salt, 1/2 Tblsp ground fennel seeds, 1/2 Tblsp ground sage, 1/2 Tblsp garlic powder, 1/2 Tblsp onion powder, 1/8 tsp white pepper, 1 tsp dried parsley]

2 tsp coconut oil

1/4 cup onion, finely chopped

1/4 cup celery, finely chopper

1/4 cup carrot, grated or shredded

1/4 cup walnuts, finely chopped

• Preheat oven to 425 degrees F.
• In a medium-sized mixing bowl, combine the pork and spice blends until the spices are well incorporated evenly throughout the meat.
• In a large skillet over medium heat, melt the oil. Place the onions, celery, and carrots in the pan, and saute until the onions and celery appear translucent. Add walnuts and cook for another 2 minutes.
• Set the onion mix aside to cool until you can touch it comfortably  Then, combine the mixture with the meat, and form the pork into 24 meatballs.
• Place the meatballs in an oven-safe dish or baking sheet and back approximately 25-35 minutes or until cooked all the way through.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Pumpkin Quesadillas

PUMPKIN QUESADILLAS

1 cup canned pumpkin puree
1 tsp ground cumin
8 8-inch flour tortillas
4 oz goat cheese, crumbled
1/2 cup walnuts, chopped and toasted
1/4 cup veg oil

• In a bowl, combine pumpkin and cumin. Spread over 4 tortillas. 
• Sprinkle with cheese and walnuts. Top with remaining tortillas.
• In large skillet, heat 1 tablespoon oil over medium-low heat.
• Cook quesadillas 1 at a time, flipping once and adding more oil between batches, until lightly browned. (about 3 minutes)
• Slice and serve.

Pumpkin Granola

PUMPKIN GRANOLA

5 cups quick cooking oats
2 cups chocolate rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup light or dark brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans

• Place two oven racks on the top and bottom 1/3 of the oven. Preheat the oven to 300°. Set aside two baking sheets with sides lined with a silpat, liner, parchment paper or aluminum foil. 
• In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice. 
• In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract. 
• Stir the wet ingredients into the dry ingredients. 
• Pour the granola on the baking sheets, splitting evenly between the two baking sheets. With a silicone spatula (or any other flat tool), push down the granola to make a compact, flat and even layer of granola. 
• Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom). 
• While that is in the oven, chop your nuts and combine them in a bowl and set aside. 
• With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet. 
• Bake for another 20 minutes stir around and break up any clumps that wouldn’t fit in one bite. 
• Bake for a final 20-30 minutes, until completely dry and golden brown. Let the granola cool completely on the baking sheets.

recipe from Chocolate & Carrots September 2011