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) (61 page)

“Life is like a pressure cooker. Sometimes you’ve gotta let off a little steam to keep from blowing your top.” – Susan Gale

Have you ever looked at your pressure cooker and asked yourself what in the world will you be able to cook aside from your traditional Paleo inspired pot roast? Well, as challenging as Paleo cooking can be, your pressure cooker can most certainly make the process of preparing your family meals more exciting, inspiring and a whole lot easier!

With the right nudge and a little inspiration, you will soon find your pressure cooker or insta-pot useful in so many aspects of your food preparations.

Instant Pot Paleo: 35 Pressure Cooker Recipes to Help Your Diet Book Plan
is here to give you the push that you need since it offers:

• 35 Paleo recipes that you can make using your pressure cooker. The recipes are divided into 3 categories:
  
• Starters, appetizers, and snacks
  
• Main dishes
  
• desserts
  
• Nutritional information including calorie count and the other types of diets and eating lifestyles that you and your loved ones may be following.
  
• Top cooking suggestions, tips, and ingredient substitutions which can make cooking easier.
  

Thank you for downloading this book and we are positive that you, your friends, loved ones and family members will find the contents of this book helpful and motivating – especially now that you are on your way to a better and healthier versions of yourselves.

Following the Paleo way of eating, I had my fair share of struggles when it came to finding the best and the most convenient ways to prepare dishes that would not only suit my diet preferences but would also satisfy my need to consume great tasting food. So in my quest for amazing Paleo-friendly food, I started with what seems to be easiest for me: snacks, appetizers, and quick bites!

In this chapter, you will:

• Learn easy pressure cooker recipes which you can serve as appetizers, snacks, and quick hunger fixes.
  
• Find out the cooking meals in a pressure cooker is not just for entrees or main meals.
  

The following are recipes for appetizers, snacks and light meals which can easily be made using a pressure cooker.

Ingredients
:

• 500 grams or about 1 lb. of asparagus spears
  
• 225 grams or about 8 oz. of prosciutto
  

Directions
:

1. Prepare your pressure cooker and steamer. Place enough water in cooker pot and set up your steamer rack in the middle. Bring water to a boil.
   
2. Make the wrapped asparagus spears by first making sure that the tough end of each stalk has been removed. Wrap each spear with prosciutto and place on a steamer rack or tray.
   
3. Steam for about 7 to 12 minutes or until the asparagus spears are tender but not mushy.
   

Ingredients
:

• 1 Tbsp of olive oil (you can us ghee if you do not worry too much about the extra fat)
  
• 1 lb. of organic ground pork (skip this ingredient if vegan or vegetarian)
  
• 1 large piece of yellow or sweet onion, diced finely
  
• 4 cups of low-sodium vegetable, chicken or beef broth
  
• 1/2 of a large head of cabbage, chopped or shredded
  
• 2 cups of shredded carrots
  
• 1 tsp of garlic powder
  
• 1 tsp of onion powder (you can also use onion flakes)
  
• 1 teaspoon ground ginger
  
• 2/3 cup coconut aminos (this can be replaced by tamari or light soy sauce)
  
• 1 tsp of fine sea salt
  
• 2 to 3 Tbsps. of corn or tapioca starch (optional thickener)
  

Directions
:

1. Heat your pressure cooker and add the oil. Brown the ground meat (if you will be using it) and the onions until the ingredients are cooked.
   
2. Add the rest of the ingredients, including the broth and cover. Cook for around 25 minutes. Taste and season accordingly. If the broth is too thin for your liking, you can always dissolve 2-3 Tbsps. of starch in water and add to your soup. Serve hot.
   

Ingredients
:

Spice Mix or Rub:

• 1 Tbsp of dark or unsweetened cocoa powder
  
• 2 tsps. of ground oregano
  
• 1 tsp of red pepper flakes (or less if you want a milder version)
  
• 1 tsp of ground white pepper
  
• 1 Tbsp of salt
  
• 1 tsp of ground cumin
  
• ⅛
  tsp each of ground coriander and cayenne pepper
  
• 1 tsp of garlic powder
  
• 1 large red onion, minced (you can also grate the onion, but make sure that you squeeze out the excess liquid)
  

Carnitas:

• 2 kilos of pork roast, leg or pork shoulder
  
• 2 Tbsps. of vegetable oil
  
• Water to cover the roast
  
• 2 large carrots cut into shreds or fine strips
  
• 2 limes, cut into wedges water almost to cover
  
• 1 large head of butter lettuce, properly washed, dried and separated 
  

Directions
:

1. Prepare the spice rub for the meat by combining the ingredients together. Massage the mix all over the pork roast. Place in a bowl, cover in plastic wrap and store in the fridge for 5 hours or overnight.
   
2. Once you are ready to cook, heat the oil in your pressure cooker and brown the meat on all sides. This should be done to seal or lock in all the flavors from the spice rub. Once browned, pour enough water to cover the roast. Close the lid and cook for about 1 hour or until the roast is tender enough to be easily shredded.
   
3. Assemble the carnitas by filling each lettuce cup with the shredded pork and topping each with shredded carrots. Serve with lime wedges on the side.
   

Ingredients
:

• 2 Tbsps. of olive or vegetable oil
  
• 1 cup of white wine
  
• 1 Liter of vegetable stalk
  
• 1 medium sized onion, chopped  finely
  
• 1 stalk of celery, ribbed and chopped finely
  
• 1 small cauliflower cut into 2” florets
  
• 1 large clove of garlic, finely chopped
  
• 1 large bay leaf
  
• ¾ cup of half and half
  
• 1 tsp of Worcestershire sauce
  
• ¼ tsp of cayenne pepper
  
• 2 egg yolks, beaten
  
• 150 grams of smoked cheddar or Gouda cheese, grated
  
• Salt and pepper to taste
  
• Juice of about half a lemon
  

Directions
:

1. Heat oil in your pressure cooker and add the onions, garlic, and celery. Sauté until they are soft, translucent and fragrant.
   
2. Add the cauliflower and sauté again. Stir in the spices, Worcestershire sauce, bay leaf and the lemon. Add the stock and cover the pressure cooker. Cook for 30 minutes.
   
3. Remove the lip carefully and stir in the half and half. Temper the egg yolks by adding a small amount of the hot broth with the beaten egg. This will keep your soup from turning into scrambled eggs. Add the tempered yolks to the soup and mix well. Add the cheese and wait until the cheese has melted.
   
4. Remove from heat and using an emersion blender, blend the soup into a smooth mixture.
   

Ingredients
:

• 2 artichokes (medium sized)
  

• 1 slice of lemon
  

• 1 cup of water
  

Directions
:

1. Place 1 cup of water in your pressure cooker. Fix your steamer rack inside the pot.
   
2. Clean the artichokes and rub lemon on the cut side or surface of each. Place in your steamer basket. Cover the pot and cook for 30 to 35 minutes.
   

Optional: serve with mayonnaise, Dijon mustard, and paprika

Ingredients
:

• 4 Tbsps. of extra virgin olive oil
  
• 2 lbs. of eggplants, peeled, roughly chopped (you can alternately peel the eggplants by leaving some eggplants with their skins on)
  
• 3 large garlic cloves, with their skins on.
  
• 1 tsp of sea salt
  
• ½ to 1 cup of water (use more if using an electric pressure cooker)
  
• ¼ cup of lemon juice (1 large lemon)
  
• 1 Tbsp of pre-made tahini
  
• ¼ cup of pitted black olives
  
• 1 Tbsp of fresh thyme leaves, roughly chopped
  
• Extra Virgin Olive Oil (for serving)
  
• 1 large garlic clove, minced finely (for serving)
  

Directions
:

1. Preheat your pressure cooker and add the oil. Pan-fry the eggplants until they are caramelized. Add the garlic cloves with their skins on.
   
2. Stir the eggplants and season with salt. Pour the water and close the lid of the cooker. Cook for 5 minutes on high flame or about 10 minutes on low-medium flame. Once cooked, remove the garlic and peel. Place the peeled garlic back into the pot and mash them together with the eggplants.
   
3. Remove from heat and mix in the tahini, lemon juice, olives, and thyme. Mash them all together.
   
4. Serve with toasted bread, drizzle with olive oil and sprinkle with garlic.