Butternut Squash, Brussel Sprout, and Jicama Hash …&… Apple Cider Sangria
November 29, 2013
Arisen from your food coma yet? Ready for the next week when turkey creatively makes its way into what seems like all of your meals: turkey stew, turkey salad, turkey chili, and of course, turkey sandwiches…? One of my favorite Thanksgiving jokes I used to pull on my mom just an hour or so after the guys had headed to watch football and the dishes were finally cleaned was, “so mom, what’s for dinner?” Blank stares…never as humorous as I thought it would be. Joke fail. I spent what seemed like all day in the kitchen on Wednesday, making a few delish Thanksgiving creations (Butternut Squash, Brussel Sprout, and Jicima Hash, Pumpkin Bars, and an Apple Cider Sangria). I am the worst (not exaggerating) at estimating how long activities take…going into Wednesday I was like…OK, I’ll grocery shop to grab a couple things I forgot, prep and cook 3 recipes, take some gawk-worthy pics, post to instagram, clean then kitchen…all before hmm, 3:00, and then I’ll study for finals for a bit. WRONG. Very, very wrong. That was more around the time I started to cook. Finished everything around bedtime. Oopsies…sometimes you just have to laugh at yourself.
We did Thanksgiving at my brother’s house here in Houston since him and his buddies couldn’t leave town because of their upcoming football game. So we had some newbies to the idea of paleo at the feast and overall, I think they liked the things I brought (unless they didn’t want to hurt my feelings…possible)!! I shouldn’t act surprised…because paleo food is more delicious than regular food, which everyone should know by now, DUH. My contributions included a Butternut Squash, Brussel Sprout, and Jicima Hash, Pumpkin Bars, and an Apple Cider Sangria (don’t worry mom, you can always count on your daughter to bring the booze ;)). I’ll start by sharing the recipe for the hash and cider (I’ll post the bars separately, so it’s not recipe overload).
This hash from The Healthy Foodie was really good, and had a great apple cider vinegar/mustard sauce. I can’t decide if my arms were sore from my workout or from all of the chopping I did for this…OK, I’m being dramatic, it was probably from the workout. I added a honeycrisp apple and some bacon to put in this. Because those are two of my favorite things, duh.
Butternut Squash, Brussel Sprout, and Jicima Hash (from The Healthy Foodie):
- ½ medium butternut squash, peeled and diced (about 4 cups)
- ½ medium jicama, peeled and diced (about 4 cups)
- 3 cups brussel sprouts, cut (I used the whole bag)
- 1 red onion, chopped
- 3 strips uncured bacon
- 1 honeycrisp apple
- 3/4 cup pecans, chopped
- 3/4 cup dried figs, chopped
- 2 sprigs fresh sage, chopped
- 2 sprigs fresh rosemary, chopped
- ¾ tsp sea salt
- 1 tsp pepper
- 2 tbsp Dijon Mustard
- ¼ cup coconut oil, melted
- ¼ cup apple cider vinegar
- 3 cloves garlic, minced
- ½ tsp smoked paprika (I used cayenne pepper)
Preheat the oven to 375F and line baking dish parchment paper. In a large mixing bowl, combine all the vegetables, apple, pecans, dried figs and fresh herbs. In a smaller mixing bowl (I used food processor), combine all the sauce ingredients and whisk (or process) until all the ingredients are thoroughly mixed. Pour the sauce over vegetable combination and mix. Transfer the veggies to the baking dish, add pieces of bacon, and bake in the oven for about 40 minutes. When the veggies are cooked to how you like them, set the oven to broil and leave that on for 2-3 minutes, just to slightly brown and crisp up. Serve immediately.
Apple Cider Sangria (from Lexi’s Clean Kitchen):
The apple cider sangria was delish, I just wish I would have doubled or tripled it, because it went pretty quickly! I had to giggle when one of the guys tried it and said, “wow, it tastes delicious, yet I feel so healthy!” Paleo success. I used one honeycrisp apple instead of the 2 called for in the recipe because have you SEEN the size of those things? Massive. I also found a great no sugar added (and nothing artificial!) apple cider by R.W Knudsen at Central Market.
- 2 1/2 cups fresh apple cider
- 1 cup carbonated water (I used Topo Chico)
- 2 cinnamon sticks
- 1/2-1 cup gluten-free vodka
- 2 apples, chopped (or 1 honeycrisp)
- 1 tbsp raw honey
- 1/2 tsp cinnamon
- 1/4 cup pomegranates
- 1 orange, chopped
- Optional: 1 tbsp fresh grated ginger
Chop apple and oranges and place in the bottom of a pitcher with pomegranates. Add in cinnamon sticks, cider, carbonated water, wine, and raw honey, stir. Add in vodka (start with ½ cup and taste till your preference), mix. Serve with ice.