- 2 lb celery root (celeriac)
- 4 tbsp lard
- 2/3 cup coconut milk
- 1 1/2 tsp salt
- 1 lb turkey
- 1 lb bacon
- 1 cup carrots – diced
- 1 white onion (3/4 cup)
- 1 cup broccoli – chopped
- 1/4 cup cranberries – chopped
- 1 tsp thyme
- 3 tsp garlic powder
- 1 cup of beef broth
- 2 tsbp sweet potato flour
- Peel and chop celery root into like size chunks
- Boil in a pot of water for 20 minutes
- Once soft, drain celery root and place into a food processor.
- Puree until smooth, then add coconut milk, 2 tbsp lard, 1/2 salt, and 2 tsp garlic powder.
- Continue to process until mixture is creamed and fluffy. Set aside.
- Preheat oven to 400 dg
- Without waiting for it to heat up, put 4 slices of bacon in the oven on a baking dish, and let cook until super brown and crisp (25 minutes) *Ideally you will cook the bacon in the same dish as your pie.
- Once the bacon is done, remove and pat dry with paper towels and set the baking dish aside.
- While the bacon is cooking, slice the remaining bacon the short way and put in a large skillet on medium-low heat.
- While the bacon starts to render off its fat, diced up the carrot and place in the pan with the bacon.
- Next, finely chop up up onion and broccoli and add to the pan.
- Either chop cranberries in half or leave whole and throw into the mixture as well.
- Once the veggies begin to soften, add turkey meat, thyme, 1 tsp garlic powder, and 1 tsp salt.
- Cover pan and put on low, allowing to simmer and sweat.
- In a small saucepan, make a rue by heating 2 tbsp lard and 2 tbsp sweet potato flour until melted and combined.
- Add beef stock and it let come to a boil, whisking for one minute, then pouring over your meat mixture.
- Once fully incorporated, pour meat in the bottom of a square baking dish.
- Top with celery root puree, smoothing with the back of a wet spatula
- Chop 4 remaining pieces of bacon into bit size pieces and crumble over the top of the pie.
- Chop 1/4 cup chives and sprinkle over the pie as well.
- When ready to eat, place pie in 400 dg oven for 20-25 minutes covered with tin foil until bubbling and warmed fully through.
Spiced Pumpkin Pie
- 1/4 cup green plantain – pureed
- 1/2 cup sweet potato flour
- 1/2 cup arrowroot flour
- 1 tbsp coconut flour (or) 2 tbsp sweet potato flour for coconut free
- 1/4 tsp sea salt
- 6-7 tbsp lard – cold
- 2 tbsp ice water
- 1 tbsp maple sugar
- Coconut or arrowroot flour for dusting.
- 1 can (15 oz) organic pumpkin puree
- 2 tbsp grass-fed gelatin mixed in 6 tbsp water = 2 gelatin eggs
- 1/3 cup full fat coconut milk
- 6 fresh medjool dates – pitted
- 1/4 cup pure maple syrup (or) 6 more pitted, medjool dates
- 1/4 cup green plantain- pureed
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp salt
- Dash of cloves
- In a food processor, puree plantain until smooth, and transfer to a bowl for later use.
- Next, pulse together sweet potato flour, arrowroot flour, coconut flour, salt, maple sugar, and 1/4 plantain puree until the mixture becomes crumbly.
- Slowly pulse in lard 1 tbsp at a time, making sure not to over-mix
- Add ice water and pulse until the mixture forms into a dough.
- Scoop dough onto plastic wrap dusted with coconut flour and form into a large ball. *If dough is too sticky to handle, wrap up and place it in the fridge for 30 minutes.
- Once cool enough to handle, push dough down with fingers until a thick circle is formed, sprinkle with more coconut flour and flip over.
- Dust the dough with coconut flour as needed, pressing out to around 12 inches wide, and flipping over once more, dusting with coconut flour.
- Next, dust a rolling pin and roll dough out until about 14 inches (about 1/4 cm thick), or bigger than the width of your pie plate.
- Grease pie plate with 1 tbsp of lard.
- Place pie plate upside over the dough and carefully flip over, making sure the pie plate stays in contact with the dough.
- Press the dough down around the inside of the pie plate, crimping the sides, and poking holes in the bottom with a fork.
- Bake in oven for 10 minutes and beginning to brown.
- Take out of the oven and let cool while making the pie filling.
- Preheat oven to 350 degrees.
- Pit dates and place in a bowl of hot water to soften for 5-10 minutes.
- Once soft, place in food processor and let run until the dates become a smooth paste.
- Next, add pumpkin puree, remaining 1/4 cup plantain puree, ginger, cinnamon, cloves, and salt, letting run until mixture becomes smooth.
- Add coconut milk, maple syrup, both gelatin eggs, pureeing until smooth.
- Pour pie filling into prepared pie crust and baked for 45 minutes.
- Take out of oven and let cool for at the least 3-4 hours or overnight
There are some days when the success of a new recipe is becomes ultimate highlight of the entire week. Today’s recipe just happens to be one of these, and I am super excited to share it with you all! Gizzards, an organ meat of certain animals, is typically eaten in the U.S as a fast, fried food. Though I did not mind the taste of my chicken gizzards sauteed plain, I decided I wanted to see if I could mimic the deep fried goodness of this hot “chicken” dish. Lets just say, in the end, my father and I were extremely happy with the results, as we both could have easily eaten the entire bowl. Many vegan and Paleo recipes use mashed bananas in baked goods, which made me think their cousin (aka the plantain) would be a perfect substitute for an egg. Instead of almond, tapioca, or coconut, I went with sweet potato flour, as it does not seem to have the same overly starchy and gummy quality as arrowroot, and is also nut/seed free. Beef tallow, much like other stable animal fats, is great for high heat cooking, as it does not break down and oxidize like crop and “vegetable” oils. Therefore, you do not have to be afraid of this fat, and I will explain why in an upcoming post. In the meantime, these protein and mineral packed pieces of meat are technically coated in two vegetables, and then cooked in beneficial and vitamin rich fat, making them the ideal comfort food whether you follow a Paleo diet or not. The end result of these key ingredients was a perfectly crunchy and crispy nuggets, with not one iota of any funky “gizzard flavor. This is the perfect recipe to sneak some nutrient dense meat into your kids, parents, siblings, or even yourself (if the thought of organ meat gives you the heebie jeebies.) My father and I ate ours over chopped salads, and for a dip I whipped up my rendition on a tartar sauce with fresh tarragon, capers, green onion, lemon, and sheep yogurt. Truly, I have nothing else to say about this recipe except for you have to try it! Whether able to tolerate eggs, flour, nuts, or not, this recipe will satisfy any palate. Think GMO chicken fried in processed vegetable oil is “good?” I challenge you to try real food fried in real fat. I promise you won’t be disappointed.
Fried Chicken Gizzards
- 11 oz greenish-yellow plantain – peeled *My plantain was an in-between stage
- 4 tbsp avocado oil
- 1/2 tsp sea salt
- 1/3 cup sweet potato flour
- 1 lb chicken gizzards
- 1/2 cup beef tallow *lard or coconut oil will also work
- In a food processor fitted with the “S” blade, puree plantain.
- 1 tbsp at a time, add the avocado oil until the plantain is smooth and thick.
- Scoop plantain into a bowl and set aside.
- Put sweet potato flour and salt in a small dish and set aside as well.
- Remove chicken gizzards from packaging and slice of any shiny or blueish looking skin.
- In a small pot, fill 2/3rds with water and let come to a boil.
- With a slotted spoon, add chicken gizzards and par-boil for 15 minutes.
- Remove pot from heat and pour gizzards into a strainer.
- Place pre-cooked gizzards onto a paper towel and pat dry.
- In a large skillet, heat beef tallow on medium-low heat until sizzling
- Taking 1 gizzard at a time, dip in plantain mixture and then dredge in flour.
- Drop gizzard into the oil and continue coating the rest, adding each once coated in the mixture.
- Allow the gizzards to cook 3-4 minutes per side, or until the outsides have become nice and brown.
- With a slotted spoon, remove gizzards from heat and place on a paper towel to soak up any excess fat.
- Repeat with remaining gizzards and serve!
Colossians 2:8 “Beware lest anyone cheat you through philosophy and empty deceit, according to the tradition of men, according to the basic principles of the world, and not according to Christ.”