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Fluffy Biscuits

Oh no I didn’t…..
Fluffy biscuitsYes, I did.

I just made some pretty freakin’ awesome paleo biscuits!  Seriously.  I’ve been looking for the perfect recipe, and either they don’t turn out… or I don’t have the right ingredients at the time.

Tonight, I made some excellent Spicy Paleo Beef Stew (coming out soon in the new cookbook), and I really felt like they needed some fluffy biscuits with it.  So I put on my scientific, experimental, Bill-Nye-The-Science-Guy lab coat and messed around in the kitchen.  And this, my friends, is what I came  up with.  These puppies are soft, a bit flaky, but definitely fluffy, eggy, and capital D-licious.

Fluffy Biscuits

  • 4 eggs
  • ¼ tsp cream of tarter
  • 1 cup almond flour
  • butter
  1. Preheat oven to 400 degrees. Separate the egg whites from the yolks  Put the whites in a mixing bowl with the cream of tarter and beat on high until it forms very stiff foam.
  2. In a separate bowl, beat the egg yolks until creamy.  Mix in about a cup of the egg white foam, and gently fold into the yolks.  Add about a ⅓ cup of the almond flour at a time until it is all well incorporated. Gently fold in the remaining egg white foam.
  3. Place a muffin tin in the oven for a minute to warm it up. Pull it out and run a stick of butter in each part of the tin.  Scoop the batter equally into all 12 compartments.  Bake for 15 minutes or until golden brown.

Have you experimented with different biscuit/bread recipes? Share your experiences below in a comment.  Good, bad and ugly!!!

Turkey Soup

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I threw this beauty together tonight on a whim… it was like Thanksgiving in a bowl.  Honestly, when ever you combine sage, squash and turkey, it is Thanksgiving in a bowl.

If you’ve read any of my recent posts, you know that I recently baked a 20+lb turkey, upside down mind you. And now I have gobs (or gobbles) of meat in my freezer.  So after a hard workout at the gym (really I did heady intervals on the elliptical for an hour, only because I can water food network and sweat at the same time.  It makes it that much more enjoyable [ and really, I’m having a hard enough time walking right now as it is.  I worked with a trainer on Monday and did squats until the sun went down and my poor legs are still mush]) I needed something quick and hardy to put together.

Using left over turkey, turkey drippings, and stock made from turkey drippingsSo here is how it when down:

  • 1 tbsp turkey ghee or butter
  • 1 small onion, diced
  • 5 stalks of celery, diced
  • 1 small butternut squash, peeled and diced
  • 1/2 tbsp sage
  • 1 1/2 quarts of turkey stock
  • 1 quart milk
  • 4 ounces melting cheese (or cream cheese)
  • 2 zucchinis, chopped
  • 6 cups shredded turkey
  • salt and pepper to taste
  1. 1.  In a large soup pot, heat ghee or butter over medium heat.  Add in onions, celery, and squash.  Stir and cook until the vegetables get a golden brown coloring.
  2. Add in sage and turkey stock and bring to a boil.  Reduce to simmer for 5 minutes, or until the squash is soft.  Using a stick blender, puree.  (If you don’t own a stick blender, transfer the solids and about 1/2 of the liquid into a blender and then return to the pot.)
  3. Add milk, cheese, zucchini and turkey.  While simmering, continue to stir so the milk and cheese don’t scorch.  Taste to see if you should add any salt or pepper.  Depending on the stock you use, you may not need to add any.

Serve and enjoy!

**If you wanted to make this paleo, you could substitute coconut milk and not use cheese.  However, if you eat primal, go ahead and add in milk and cheese.

Comment below if you try this recipe, or if you have a favorite way to eat left over turkey.

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I made my own Mayonnaise!!!

I made my own Mayonnaise!!!

Oh my gosh, I made my own Mayo!!
I’ve always wondered how restaurants who have the fancifully labeled “Aioli” on their menus did it. And now I know.
We recently got a Vitamix blender. One of the best Valentines Day gifts – my husband sure knows how to show me love, through kitchen appliances. And I’m not being sarcastic!!! I love all things kitchen.
My first attempt at making the mayo, I didn’t actually read the instructions. I usually don’t! And so I poured in all the ingredients before starting the blender. Apparently, you need to add the oil slowly, or it doesn’t emulsify. So I ended up with a yellow oil spill in my tupperware.
Ok, try #2. Turned out beautifully. I was so delighted to see semi-solid sauce in my blender when I was done. I went straight-away to make a burger so I could use it!
I got the recipe from my Vitamix cookbook, but its also available online. Click here to see the full recipe

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