Atkins and Paleo Challenge Box Set (10 in 1): Over 400 Atkins and Paleo Recipes With Pressure, Slow Cooker and Cast Iron for Busy People (Atkins Diet & Paleo Recipes) (63 page)

Ingredients
:

• 1 1/2 lbs. of grass-fed meat, cut into chunks (you can use lamb or beef)
  
• 2 Tbsps. of extra virgin coconut oil
  
• 1 1/2 cups of water
  
• 4 large Roma or beef tomatoes, quartered
  
• 2 large yellow squash, chopped into cubes
  
• 4 large cloves of garlic, chopped finely
  
• 2 1/2 Tbsps. of your preferred steak seasoning
  

Directions
:

1. Melt the coconut oil in the pressure cooker and brown the beef or lamb chunks in batches. Once every piece of meat has been browned on all sides, place them back in the pot.
   
2. Add the vegetables, garlic, and the steak seasoning and mix well. Stir in the water and cover the pressure cooker.
   
3. Set your timer to 20 minutes. Let the pressure cooker cool off a bit before releasing the steam. Check if the beef is tender or cooked through.
   

Ingredients
:

• 4 lbs. of beef short ribs (you can add more if you want)
  
• A generous amount of Kosher salt
  
• 1 Tbsps. of coconut or olive oil (Avocado oil is also recommended)
  
• 1 large red onion, skin on and quartered
  
• 3 large cloves of garlic, skin on
  
• water
  

Directions
:

1. Season the beef ribs with lots of salt.
   
2. Heat your pressure cooker and add the oil. Brown the beef ribs on all sides (in batches). Once all the beef has been cooked, place everything back in the pot and add the rest of the ingredients.
   
3. Close the lid and cook for 35 to 45 minutes depending on the instructions included in your electric pressure cooker. If using a standard stove top pressure cooker, make sure that you carefully check the beef every once in a while.
   
4. Once the beef is cooked, shred or chop into small pieces and set aside. Strain the broth and heat it again. Season accordingly.
   
5. Serve the beef short ribs with the soup.
   

Ingredients
:

• 1 (2 lbs.) medium sized spaghetti squash
  
• 1 to 1 ½ cups of water
  
• Your choice of spaghetti or pasta sauce
  
• Parmesan cheese
  

Directions
:

1. Preheat your pressure cooker and place about 1 and ½ cups of water. Set up your steamer rack and prepare the squash.
   
2. Cut the spaghetti squash in half and hollow out the seeds. Place each half in the steamer basket. Cover the lid and steam for 6 to 10 minutes.
   
3. Remove from the pot and loosen the strands of the squash with a fork. Place in individual bowls for proper portioning. Top with your choice of sauce and grated cheese.
   

Ingredients
:

• 2 lbs. of stew cut lamb meat (you can use goat, venison or beef for this recipe)
  
• 1 medium acorn squash, cut into cubes
  
• 3 pieces of large carrots, cut into cubes
  
• 1 large yellow onion, roughly chopped
  
• 1 bay leaf
  
• 1 large sprig of rosemary
  
• 6 large cloves garlic, thinly sliced
  
• 3 Tbsps. of beef broth or water
  
• Salt to taste
  

Directions
:

1. Preheat the pressure cooker and add all the ingredients in. Mix well and cover.
   
2. Cook for about 35 to 45 minutes and serve! This is best served with steamed white rice, or you can toast some French bread as well.
   

Ingredients
:

• 1 cup of water
  
• 5 peeled large garlic cloves (optional)
  
• 3 rashers of bacon
  
• 1 (5 lbs.) bone-in pork shoulder roast (you can use fillet as well)
  
• 1½ Tbsps. of Hawaiian Sea Salt (you can use regular sea salt as well)
  

Side
Dish

• 1 large head of cabbage, cut into 6 wedges
  

Directions
:

1. Preheat your pressure cooker and pan fry the bacon. It will release oil which means that you do not need to add more when cooking the pork.
   
2. Slice the pork shoulder in half and make incisions in the pork pieces and slide in several slivers of garlic to flavor the meat. Season generously with salt.
   
3. Place pork in the pot and pour the water. Cover and cook for 60 to 75 minutes. If you are using an electric pressure cooker, you can follow the 80 to 90 minute cook time.
   
4. Remove the cooked pork and shred with forks, reserving the cooking liquid. Set aside. Add more water to the pot and season accordingly. Add the cabbage wedges and wilt the leaves.
   
5. Serve with the wilted cabbage.
   

Ingredients
:

• 1½ lb. of calamari (fresh or thawed) properly cleaned, washed and drained – you can ask your local fish monger to have them cleaned, or you can buy the frozen ones which have been cleaned and sliced.
  
• 1 (14.5 oz.) can of chopped or diced tomatoes
  
• ½ cup of white wine 
  
• 1 large clove of garlic, crushed
  
• salt & pepper to taste
  
• 1 handful of fresh parsley, chopped
  
• 2 pieces of anchovies (you can skip this ingredient if you do not like anchovies)
  
• 1 pinch or more of red pepper flakes
  
• The juice of 1 large lemon
  
• 3 Tbsps. of extra virgin olive oil
  
• 1 package of cooked pasta (whole grain preferred)
  

Directions
:

1. Place anchovies, garlic, oil and red pepper flakes in a cold pressure cooker. Mix and then turn on the stove. Set the flame on low. Sauté for a few minutes before adding the sliced calamari.
   
2. Cook for a few minutes just to add color to the calamari. Add the white wine and let the alcohol evaporate for about 3 to 5 minutes.
   
3. Add the tomatoes, 1 tin can of water, half of the parsley; season with salt and pepper and cover the pressure cooker.
   
4. Cook on high for 15 to 20 minutes. Add the lemon juice and more olive oil. Serve on top of your chosen pasta or eat with a slice of toasted wheat bread.
   

Ingredients
:

• 4 pieces of large turkey wings (about 3 to 4 lbs.)
  
• 2 Tbsps. each of:
  
• Butter
  
• Oil
  
• 1 cup dried cranberries reconstituted in hot water for 5 minutes. You can also use about ½ cup of fresh ones. You can use canned or frozen cranberries as well. (not the cranberry sauce )
  
• 1 cup of fresh orange juice or the ones sold in supermarkets, just make sure that you do not use the sweetened kind.
  
• 1 medium yellow onion, roughly chopped
  
• 1 cup of shelled and roughly chopped walnuts
  
• 1 bunch of fresh thyme, leaves separated
  
• A pinch of salt and pepper, to taste
  

Directions
:

1. Heat up the pressure cooker and melt the butter and add the oil. Sauté the onions and brown the turkey wings.
   
2. Add the rest of the ingredients and season accordingly. Cover and cook for 25 minutes.
   

Ingredients
:

• 1 Garlic Clove, smashed
  
• 100 grams of bacon, pancetta or prosciutto, cut into cubes
  
• 6 large Artichokes, cleaned, sliced and soaked in lemon water to prevent discoloration
  
• ½ cup  of white wine
  
• 1 lemon
  
• 4 large fresh eggs, beaten
  
• A handful of fresh parsley, chopped
  
• ½ cup of Pecorino Romano cheese, grated
  
• Black Pepper, freshly ground
  
• ½ kilo of gluten free pasta
  

Directions
:

1. Before you start cooking the sauce, make sure that you have your pasta cooking in another pot.
   
2. Preheat your pressure cooker and brown the bacon bits. Add the garlic and then strain the artichokes. Place them in the cooker and sauté until it has browned for a bit. Let it cook for about 5 to 7 minutes.
   
3. Deglaze the pan with the white wine, scraping the bottom of the pan using a spatula or a wooden spoon. Close the lid of the pressure cooker and cook for another 5 to 7 minutes.
   
4. While the artichokes are cooking, combine the eggs, cheese and half of the parsley together. Season with salt and pepper. Set aside.
   
5. Strain the pasta, reserving a ladle of the pasta water. Use the warm water to temper the eggs. Place the strained noodles back in the heated pan and then add the egg mixture. Mix well. Meanwhile, carefully open the pressure cooker and transfer its contents to the pan with the pasta. Mix well and serve with more parsley and cheese.
   

Ingredients
:

• 4 pieces of bone-in pork chops, about ¾ inch thick cuts
  
• ¼ cup of butter, divided
  
• 1 cup of vegetable broth
  
• 1 cup of baby carrots
  
• 4 russet potatoes, cut into thick wedges
  
• Salt and pepper to taste
  
• 1 large yellow onion, chopped
  
• 3 Tbsps. of good quality Worcestershire sauce
  

Directions
:

1. Preheat your pressure cooker and melt half of the butter. Pan fry or sear the pork chops, make sure that you do them in batches. Once all sides have been browned, set them aside on a plate.
   
2. Melt the last half of the butter and sauté the onions and carrots for about 5 minutes. Add the broth and the Worcestershire sauce and then place the chops back in the pot. Place a steamer rack on top of the meat and then place the potatoes on the rack as well. Cover and cook for 15 to 20 minutes.