hi all, i was thinking about what to make for Thanksgiving.  there's
the
turkey, of course.  get a wild one, if you can.  put it in a roaster
bag for
1-1/2 to 2 hours, they cook quicker than a store turkey.
but, besides the turkey, here's some recipes that also sound good.
(don't forget, if you have come up with any good paleo recipes, post
them,
and they'll go into the recipe archives, located at
<http://www.panix.com/~paleodiet/list/>

JoAnn.

Whole Roasted Onions
Prep Time: about 1-1/2 hours, roast with your turkey.
Place 5 or 6 unpeeled onions (1/2 lb. each) in a 9"x13" pan.  Bake in
a 325F
oven until onions give readily when gently squeezed, about 1-1/2
hours.
Lift
from pan and cut each onion in half lengthwise.  Season to taste.
>From Sunset, Nov. 1998

Whole Roasted Bell Peppers
Prep Time: about 1 hour, roast with your turkey
Rinse 5 or 6 red and/or yellow bell peppers (1/2 lb. each).  Cut out
stems
and
remove seeds and pith.  Place peppers in a 9"x13" pan.  Bake in a 325F
oven
until wrinkled and tender when pierced, about 1 hour.  Cut in half
lengthwise and
season to taste.
>From Sunset, Nov. 1998

Chestnut Soup
NOTE: To use fresh chestnuts, you'll need about 11-1/2 pounds.  Cut an
X
through the shell on flat side.  Immerse in boiling water and simmer
10
minutes.
Drain, and while nuts are warm and wet, use a small knife to pull off
shell
and
dark membrane.  Or buy peeled, cooked chestnuts canned (in water),
frozen or
in shelf-stable packaging.  Up to 3 days ahead, make soup, cover and
chill
Reheat to serve, thinning as desired with more broth - soup thickens
on
standing.
1 cup minced shallots or onions
3/4 teaspoon dried thyme
about 7 cups fat-skimmed chicken broth
4 cups peeled cooked chestnuts
1-1/2 tablespoons slivered fresh chives or parsley
In a 5-6 quart pan over high heat, frequently stir shallots, thyme and
1/2
cup
broth until vegetables are lightly browned.  Add 6-1/2 cups broth and
chestnuts.
Cover, bring to a boil, then reduce heat and simmer until chestnuts
mash
easily,
about 30 minutes.
Whirl mixture, a portion at a time, in a blender until it is very
smooth.
Or, with a
slotted spoon, skim chestnuts and vegetables from broth and puree them
in a
food processor, then mix with the broth in the pan.
Measure soup. If you have less than 6 cups, add broth to make this
amount
and
return to pan and stir until hot.  if you have more, boil and stir
until
soup is
reduced.
Ladle hot soup into bowls.  Season to taste and sprinkle with chives.
>From Sunset, Nov. 1998

Paleo Poultry Stuffing
2 cups finely ground blanched almonds
1 cup chopped onion ( use chopped dried onion for a better flavour)
1/2 cup chopped celery (optional)
1 teaspoon ground sage
1 teaspoon ground thyme
chopped parsley
1 tablespoon mild-flavoured oil (more if it seems too dry)
pepper to taste
Mix together all ingredients. Fill cavity of bird with the mixture,
then
roast.
From: Cecilia Thornton-Egan <[log in to unmask]>
Cranberry Relish for Thanksgiving
1 bag of fresh cranberries
1-2 navel oranges (Peel & removed white)
1-2 apples
nut if desired (I used pecans)
sweeten to taste (I use raw honey)
Chop cranberries & orange in food processor. Use as much orange as
needed to
keep
cranberries moving so that they are finely chopped. Place in a bowl.
Then
chop apples in
food processor. Add to cranberries Chop nuts if desired and add to
cranberries. Mix well
and sweeten to taste.
The oranges also create the juice in the salad. So adjust the amount
of
oranges based on
how juicy (wet) you want your salad.
from Patricia Cook  at http://www.rawtimes.com/

Cranberry Fruit Relish
1 package cranberries, washed
4-5 unpeeled apples, grated
1/4 cup honey, or to taste
2 small oranges (use part skin)
Run cranberries thru fine food chopper with oranges.  Or process in
blender
until finely
chopped.  Combine with grated apples, add honey to taste, chill to
blend
flavors.  Can add
a few chopped pecans or grated coconut, if desired.
>From Ten Talents Cookbook by Frank and Rosalie Hurd.

Maple Baked Apples
8 large tart red apples                 1 cup pure maple syrup
16 dates                                        2 tsp grated lemon
rind
Pare top half of apples, remove cores.  Place apples in a large baking
dish.
Stuff each
one with 2 dates.  Combine maple syrup with lemon rind and a little
water.
Pour over
apples and bake at 375F for 1 hour or until tender.  Baste with the
syrup
occasionally.
Serve warm or chilled.  Can be made ahead for a nice breakfast.
>From Ten Talents Cookbook by Frank and Rosalie Hurd.

Catherine Ryan's Pie Crust
1 cup pitted dates
2 cups pecans, pistachios & almonds mixture
1 cup almonds
2 TBS orange juice
Grind the one cup of almonds (other nuts are too oily) in clean, dry
food
processor until
fairly fine power.  Stop grinding way before nuts start to turn
buttery. Set
Aside.  Put
remaining two cups of three-nut mixture into food processor.  Grind
until
fine enough that
they just barley begin to get some nut-butter sticking on the sides of
the
machine.  Add
dates and mix a very long time. Mix will eventually start to ball up
as the
oils start to pull
out of the ground nuts.  Finally, with machine still running, add
orange
juice. The clumps of
mixture will suddenly ball up in one solid, rich mass.  Put the set
aside
ground almond
powder into strainer/sifter and shake powder over wax paper.
Put entire ball of nut/date mixture in center. Press down. Sprinkle
more nut
powder over
top.  Put another sheet of wax paper on top. Roll out with rolling pin
into
size big enough to
fit pie pan.
Pull off wax paper from top side of crust.
Sprinkle almond powder in pie tin. Turn date/nut crust over into pan.
Pull
off last sheet of
wax paper.  Gently press into pie pan, trimming off excess. Dust the
rim of
the pie crust
with remaining almond powder.
Fill with your choice of paleo-pie filling.