I know what you’re thinking – two recipes in one week? That’s right folks, in anticipation of one of the biggest cooking days of the year next week, I’m providing you with 200% of my typical weekly recipe spread. Tuesday’s recipe for Devilish Eggs makes for a perfect appetizer, while this simple cranberry sauce is fitting for any Thanksgiving plate: Paleo, Primal, gluten-free, or even gluten-laden.
I’m going to be on the road for most of next week (one last family vacation before our second child arrives next month), so I want to give you a few news updates before your holiday shopping reaches full swing.
First, the Kindle version of my debut cookbook, The Ancestral Table will be on sale November 24th (this coming Tuesday) for $2.99, 66% off its normal price! This is part of a large-scale, one-day Paleo eBook sale; follow this link to sign up and be notified the moment the discount is available. Also, I’ll post the full list of eBooks on sale at the bottom of this recipe – it’s an excellent selection!
Next, the folks behind TX Bar Organics are offering 35% off all orders over $100, with free shipping on orders over $175 using the code “HOLIDAYS” (all caps). This is an excellent opportunity to fill your freezer with high-quality organic grass-fed beef.
Finally, I’ve recently started writing for Yahoo Food, which has been a lot of fun. Check out this recipe for New Brunswick-Style Potato Stuffing. This stuffing rounds out the perfect holiday meal, when paired with the cranberry sauce recipe below plus some other favorites: Devilish Eggs, Smoked Turkey, Roasted Brussels Sprouts, and Mashed Sweet Potatoes.
Cranberry Sauce (Paleo, Primal, Gluten-Free)
1 orange peel, divided
2 whole cloves (or 1/4 tsp ground cloves)
1/4 cup water
1/2 cup honey
2 tbsp coconut palm sugar
3/4 cup orange juice (juice of 3 oranges)
1/4 tsp salt
1/2″ grated ginger or 1/4 tsp ground ginger
3 cups (12 oz bag) fresh cranberries
1. Take a small piece of the orange peel and stick the cloves into the peel; this will make it easy to remove them later. Zest the rest of the orange peel and set aside. Combine the ingredients (less the orange zest) in a saucepan and bring to a simmer; reduce heat to low and simmer until the cranberries pop and the sauce thickens, about 15-20 minutes.
2. Fish out the orange peel and cinnamon stick and remove the sauce from heat. Serve warm, at room temperature, or chill before serving. Garnish with the orange zest.
Here are all of the books that will be available for $2.99 on November 24th. To be notified the moment they’re available, visit this link (signing up will also get you the two most recent issues of Paleo Magazine as well).
Bear in mind that you don’t necessarily need a Kindle device to read these books – most smartphones and tablets offer a Kindle app which you can use to enjoy them.
The Paleo Cure by Chris Kresser
Well Fed by Melissa Joulwan
The Paleo Primer by Keris Marsden & Matt Whitmore
Deep Nutrition by Cate Shanahan
The Grain-Free Family Table by Carrie Vitt
Perfect Health Diet by Paul & Shou-Ching Jaminet
The Ancestral Table by Russ Crandall
Everyday Paleo: Thai Cuisine by Sarah Fragoso
Eat Like a Dinosaur by Stacy Toth & Matthew McCarry
Paleo Indulgences by Tammy Credicott
The Paleo Coach by Jason Seib
Eat the Yolks by Liz Wolfe
Make it Paleo II by Bill Staley & Hayley Mason
Mediterranean Paleo Cooking by Caitlin Weeks & Nabil Bourmar
Beautiful Babies by Kristen Michaels