Recipes From February

Instant Pot Indian Butter Chicken 
Serves 4­-6

• 1/4 cup butter flavored coconut oil (Whole Foods)
• 1/2 sweet onion, thinly sliced 
• 1 small red bell pepper
• diced 4 cloves garlic, minced
• 1 Tbsp. freshly grated ginger
• 2 tsp. garam masala
• 1 tsp. ground turmeric
• 1 tsp. smoked paprika
• 2 tsp. ground cumin
• 1/4 tsp. ground cayenne pepper, optional
• 1 tsp. salt, more to taste 1/2 tsp. pepper, more to taste
• 1 can diced hot/spicy Rotel tomatoes
• 1 8 oz. can tomato sauce
• 1/2 cup chicken stock
• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 1/2 cup coconut cream (not milk)
• 2 Tbsp. almond flour
• 1/4 cup chopped fresh cilantro leaves, divided
• Cauliflower rice for serving

– Combine garam masala, turmeric, paprika, cumin and cayenne in a small bowl; set aside. In another small bowl, whisk together coconut cream and almond flour; set aside.

 – Set Instant Pot to sauté setting. Add coconut oil, onion and bell pepper. Cook, stirring frequently, until tender. Stir in garlic, ginger and spice mix, cooking until fragrant, about 1 minute; season with salt and pepper. Turn off sauté setting and add diced tomatoes, tomato sauce, chicken stock and chicken. Select manual pressure cook setting to high and set for 10 minutes. When finished cooking, quick­release pressure according to manufacturer’s directions.

– Remove lid and select high sauté setting. Stir in coconut cream mixture and cook, stirring frequently, until slightly thickened, about 3­5 minutes. Stir in cilantro; season with salt and pepper if desired. Serve immediately with cauliflower rice.

Paleo One-Pot Turkey Bolognese with Spaghetti Squash 
Serves 4

• 1 Tbsp. extra-virgin olive oil 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground turkey
• 2 spicy Italian sausage links, cut into bite sized pieces
• Fine sea salt and freshly ground black pepper
• 1 (28 oz.) can Cento crushed San Marzano tomatoes
• 2 celery stalks, diced
• 2 carrots, diced
• 1 Tbsp. aged balsamic vinegar
• 1 tsp. pure maple syrup
• 1 tsp. dried oregano
• 1 1/2 tsp. dried basil 1 (3 lb.) spaghetti squash
• 1/4 cup full-fat coconut milk (optional)

– Press sauté and add the olive oil, onion, garlic, turkey, sausage and 1 tsp. salt to the Instant Pot. Sauté until the meat is browned and cooked through, breaking it up with a wooden spoon as you stir, about 8 minutes. Press Cancel to change cooking cycles. Add in the tomatoes, celery, carrots, vinegar, maple syrup, oregano, basil, and 1/2 teaspoon salt and stir well. 

-Wash the spaghetti squash and carefully pierce the skin with a sharp knife to vent. Place the whole squash directly into the sauce, making sure that the area where you pierced the skin is facing up, out of the sauce, to vent. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 15 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then release any remaining pressure. Using oven mitts, lift the spaghetti squash out of the pot. Transfer it to a cutting board to cool slightly. Stir the coconut milk into the sauce and season with salt and pepper, to taste. 

-Cut the cooked spaghetti squash in half crosswise and use a spoon to remove the seeds from the center. Use a fork to scrape out “noodles” from the squash and place them on plates. Spoon the Bolognese sauce on top of the noodles and serve. Store leftovers in an airtight container in the fridge for up to one week. 
Adapted from a recipe by Megan Gilmore from The Fresh and Healthy Instant Pot Cookboo

Copy Cat Sous Vide Egg Bites Makes 
7 Bites

• 4 large eggs
• 1/4 cup mozzarella cheese
• 1/4 cup feta cheese
• 1/2 cup cottage cheese
• 1 green onion, chopped
• 1 roasted red bell pepper, chopped
• 1/4 cup spinach, chopped
• 1/2 tsp. salt, optional

Put 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. In a blender, add eggs and cheese, blending until smooth, about 15­30 seconds. Stir in vegetables and salt. Divide evenly between the cups of a silicone egg bite tray (available at Amazon.com), or use 4 small mason jars that have been sprayed with cooking spray. Cover tightly with foil and lower onto the trivet in the pot. Set the Instant Pot to the steam setting and cook for 10 minutes. Allow the pressure to release naturally for 10 minutes then open the vent to release any remaining pressure. Remove from the pot and let cool for a few minutes before eating. May also be reheated in the microwave for 30­45 seconds.

Keto Blueberry Lemon Cheesecake
Serves 6

• 16 oz. cream cheese, room temperature
• 1/2 cup sour cream, room temperature
• 1 1/4 cup + 3 Tbsp. erythritol powdered sugar, like Swerve, divided
• 1/4 cup lemon juice
• 4 eggs, room temperature
• 1/4 cup butter flavored coconut oil
• 1/2 cup almond flour
• 1 1/2 cups blueberries
• Zest of one lemon

-For the crust, combine almond flour and 1 Tbsp. of erythritol in a small bowl. Cut in coconut oil and work with a fork until crumbly. Press into a lightly greased 7­inch springform pan. Set aside.

-Blend cream cheese, sour cream and 1 1/4 cup erythritol in a stand mixer until smooth. Add lemon juice and mix. Add eggs, one at a time, mixing thoroughly between each addition. Fold in one cup blueberries with a rubber spatula. Pour over prepared crust in springform pan. Place a paper towel loosely over the top of the pan then cover it tightly with foil. Tear a sheet of foil long enough to go under the pan and up to the top of your Instant pot. Fold into thirds lengthwise. Place the pan in the middle of the foil and bring the sides up to create a “sling handle” on each side. This will allow for easy removal from the pot. 

-Add 1 cup of water in the bottom of your Instant Pot followed by the trivet that came with your pot. Place springform pan (with foil handles placed upwards towards the lid and on both sides of the pan) into the Instant Pot. Set for high pressure cooking and cook for 30­35 minutes. Allow the pressure to release naturally, about 20 minutes more. Remove from pot and take off foil and paper towel. Center can be wiggly but shouldn’t be liquid. If it is, cook for 5­10 minutes more. Let cool to room temperature, then refrigerate overnight. 

-In a small sauce pan, cook remaining ½ cup blueberries, 2 Tbsp. erythritol and the zest of one lemon over low heat. Stir constantly until sweetener is dissolved and sauce has thickened. Cool, then pour onto chilled cheesecake. Remove sides of pan and serve.

Recipes From April

Eggs in a Basket with Maple Prosciutto 
6 servings

• 1 bag Simply Potatoes fresh hashbrown potatoes
• 1/2 stick unsalted butter, melted
• Kosher salt and freshly cracked black pepper
• 6 slices prosciutto, about 2 1/2 oz., chopped
• 2 Tbsp. maple syrup
• 6 eggs
• 3/4 cup shredded provolone

-Preheat oven to 350 degrees F. Spread hashbrowns in a thin layer on paper towels and dry thoroughly. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper to taste. 

-Spray a 6­cup, jumbo sized muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the cups being sure the potatoes go up the sides and cover the bottom in a thin layer. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes. Meanwhile, in a small bowl, toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside. 

-Remove the potatoes from the oven and gently crack an egg into each cup. Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes. Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray. Broil both until cheese melts, and meat crisps slightly, about 1 minute. Top the eggs with crispy prosciutto and serve immediately.

Recipe from Sunny Anderson, Foodnetwork.com

AIsraeli Poached Eggs in Spicy Tomato Sauce 
Serves 4

• 1/4 cup olive oil
• 4 Anaheim chiles, stemmed, seeded and finely chopped
• 1 small yellow onion, chopped
• 5 cloves garlic, crushed then sliced
• 1 tsp. ground cumin
• 1 Tbsp. paprika
• 1 (28 oz) can whole peeled tomatoes, undrained
• Kosher salt to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 Tbsp. chopped flat-leaf parsley
• Warm pitas or crusty bread, for serving

-Heat oil in large skillet over medium­high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika and cook, stirring frequently, until garlic is soft, about 2 more minutes.

-Put tomatoes and their liquid into a medium bowl and crush with your hands. Add to skillet along with 1/2 cup water, reduce heat to medium and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

-Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with bread for dipping.

Recipe Adapted from Saveur

Fork and Knife Mediterranean Egg Salad Sandwich
Serves 2-­4

• 8 hardboiled eggs
• 1/2 cup mayonnaise
• 1 tsp. yellow mustard
• 1/4 cup thinly chopped green onion
• 1/4 tsp. smoky paprika
• Salt and pepper to taste
• 1-2 Tbsp. olive oil
• Garlic salt
• Trader Joe’s Red Pepper/Eggplant Garlic Spread
• Leaf lettuce
• Ciabatta bread

-Combine eggs, mayo, mustard, onion and paprika. Season with salt and pepper to taste and refrigerate for at least one hour.

-Slice bread into thick slices. Brush with olive oil, sprinkle with small amount of garlic salt and grill until warm through. Cool bread slightly and then coat with a generous amount of red pepper/eggplant spread. -Top pepper mixture with a few slices of leaf lettuce. Scoop egg salad mixture over the lettuce. Garnish with additional paprika if desired

Recipes From June

Chocolate Raspberry Chia Seed Pudding 
Serves 4

• 1/4 cup cacao powder or unsweetened cocoa powder
• 3-5 Tbsp. maple syrup
• 1/2 tsp. ground cinnamon
• 1 pinch sea salt
• 1/2 tsp. vanilla extract
• 1 1/2 cups almond or coconut milk
• 1/2 cup chia seeds
• Raspberries, sliced almonds and unsweetened coconut

-In a small mixing bowl combine cacao powder, maple syrup, ground cinnamon, salt and vanilla. Add a small amount of the almond milk and whisk until a paste forms. Add remaining almond milk and whisk until smooth. Add chia seeds and whisk once more to combine. Layer pudding and raspberries, almonds and coconut in small jars with lids. Cover and refrigerate overnight, or until it’s achieved a pudding­like consistency. Garnish with additional fruit and nuts.

Adapted from a recipe found at MinimalistBaker.com.

Wild Salmon with Berry Noir Sauce 
Serves 4

• 4 (6oz.) wild salmon filets, skin on
• 2 lemons, juiced
• 4 Tbsp. butter, divided
• Kosher salt
• Fresh ground black pepper
• 1 cup blueberries
• 1 cup blackberries
• 1 cup Pinot Noir wine
• 1/3 cup good quality balsamic vinegar
• 2 fresh sage leaves

-Bring the wine and balsamic vinegar to a boil in a small saucepan. Add the sage. Reduce heat and simmer until sauce has reduced by half. Add half of the berries. Muddle the berries to release juices. Add the remaining berries, keeping them whole, and stir in the butter. Season with salt to taste and let simmer for 10 minutes. Keep warm.

-Season the salmon with lemon juice, salt and pepper. Heat 2 Tbsp. butter in a shallow pan over medium­high heat until melted and just sizzling. Add the salmon filets skin side up and cook three to four minutes. Flip the salmon and cook two to three more minutes, or until the fish is firm and opaque. Remove skin and serve with sauce.

-Recipe adapted from Forkknifeswoon.com. Visit their website for mashed sage parsnips–the perfect accompaniment!

Blueberry Flatbread with Honeyed Goat Cheese and Prosciutto 
Serves 2-­3

• 4 oz. goat cheese, softened
• 2 Tbsp. honey
• 3 small pieces of naan bread
• 1/2 pint fresh blueberries
• 4 to 5 slices thinly shaved prosciutto
• 3 tsp. fresh thyme leaves
• Freshly ground black pepper, optional

-Preheat oven to 425°F. In a bowl, combine goat cheese and honey until well blended. Place the naan on a baking sheet. With the back end of a spoon or a knife, spread the goat cheese evenly on the naan slices. On top of the goat cheese, add a handful of blueberries. Place in the oven and bake for 15 minutes until the naan is toasted and the blueberries softened.

-Remove from the oven and add prosciutto and 1 tsp. of thyme to each flatbread. Sprinkle with a pinch of black pepper, if desired. Slice and serve.

-Recipe adapted from Steelehousekitchen.com

Grilled Ham and Cheese with Strawberry Habanero Jam 
Serves 4

• 1/2 cup good quality strawberry preserves
• Zest of half an orange
• 2 habanero chilies, seeded and minced
• 8 slices crusty bread
• 8 slices gruyere cheese (double for extra cheesy)
• 3/4 pounds thinly sliced black forest ham
• Softened butter

-In a small saucepan, combine preserves, habanero chilies and orange zest. Bring to a simmer and cook for 5­10 minutes. Let cool.

-Assemble by spreading strawberry habanero jam on one side of each slice of bread. Layer cheese and equal portions of ham over top of the spread and put the sandwich together. Butter the outside of the sandwich and place in a cold skillet. Turn the heat to medium and grill, turning once, until cheese is melted, ham is heated through and bread is golden brown. Serve with additional strawberry spread if desired.