Instant Pot Chili recipe

4 pounds beef chuck roast cut into 2-inch cubes

2 teaspoons Diamond Crystal kosher salt use 1 teaspoon if Morton’s brand

4 slices bacon cut into ¼-inch pieces

1 medium yellow onion cut into ½-inch dice

2 tablespoons tomato paste

3 tablespoons ancho chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 cup bone broth or chicken broth

1 ounce unsweetened chocolate shaved

4 garlic cloves peeled and minced

Juice from ½ small lime

Freshly ground black pepper

In a large bowl, toss the cubed beef with the salt and set aside.

Turn on the sauté function on your Instant Pot, and when the metal insert is hot, toss in the sliced bacon. Stir the bacon occasionally to ensure even browning. Once the bacon bits are crunchy, transfer them to a paper-towel lined platter with a slotted spoon.

Dump in the onion and tomato paste and sauté until the onions are softened, about 2-3 minutes.

In the meantime, combine the ancho chile powder, cumin, oregano, paprika, and the broth in a small bowl or measuring cup. Mix until smooth and then stir in the chocolate shavings.

When the onions are softened, stir in the garlic and chili-chocolate mixture. Cook for 1 minute or until fragrant.

Add the salted beef, cooked bacon, and lime juice. Stir well to combine. 

Cancel the sauté function. Lock the lid and program your Instant Pot to cook under high pressure for 35 minutes. 

Baked Salmon Recipe

 INGREDIENTS

 1 1/2 pounds salmon, cut into 4 6-oz filets, rinsed and patted dry with paper towel

 3 cups halved grape tomatoes

 1 medium fennel bulb, cored, quartered, and very thinly sliced (about 2 heaping cups)

 3 shallots, quartered

 2 tablespoons olive oil, divided

 1 teaspoon kosher salt, divided

 3/4 teaspoon coarse ground black pepper, divided

 1 clove garlic, minced

 2 tablespoons fresh lemon juice

 2 tablespoons capers, drained

 2 teaspoons chopped fresh dill or 1 teaspoon dried dill

 2 teaspoons Dijon mustard

INSTRUCTIONS

Preheat oven to 400ºF. For easy clean up, line rimmed baking sheet with parchment paper. 

Arrange salmon filets on baking sheet. 

In a large bowl, toss together tomatoes, fennel, shallots, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer around the salmon.

In a small bowl, stir together remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with garlic, lemon juice, capers, dill, and Dijon mustard. Spread onto salmon.

Roast 18-20 minutes or until salmon reaches desired temperature (recommend 145ºF) when checked with an instant read thermometer. 

Plate with one portion of salmon and ¼ of the vegetable mixture. Serve immediately.

Farro breakfast side for Sam

 Ingredients

2 tablespoons coconut oil

1 large apple cored and cut into small cubes

¼ teaspoon ground cinnamon

1 teaspoon lemon juice freshly squeezed

¼ cup of dried cranberries

1 cup cooked farro

¼ cup honey or maple syrup

handful of pecans as garnish

• Heat coconut oil in a small sauce-pan or cast-iron skillet. Add in the apple cubes, cinnamon, and lemon juice. Cook, stirring frequently, until they turn golden brown.
• Stir in the cranberries and farro. Give it a stir to make sure that the apples are distributed evenly amongst other ingredients. Cook 4-5 minutes or until warmed all the way through.
• Divide it amongst 4 bowls. Sprinkle each bowl with quinoa crunch and drizzle them with honey. Garnish with pecans.
• Serve them as they are, or if preferred, with almond milk on the side.
• To store: As long as it is kept in an airtight container, it will keep fresh up to 3 days in the fridge. When ready to eat, you can warm it up in the microwave or on stove top in a small sauce-pan.

Paleo tortilla recipe

Ingredients

¼ cup arrowroot flour

¼ cup coconut flour

¼ tsp baking powder

pinch of salt

2 eggs

1 cup minus 2 tbsp unsweetened almond milk

olive oil for greasing

Directions

In a bowl sift together the coconut flour, arrowroot flour, baking powder and salt and set aside.

In another bowl place the eggs and almond milk and whisk to combine.

Add in the coconut mixture and whisk to combine.

Let the batter sit for 5-10 minutes so it can thicken.

Preheat an 8 inch skillet over medium heat.

Lightly grease with olive oil.

Pour 1/3 cup of batter into the pan.

Swirl the pan so the bottom is evenly coated.

Cook for 3-4 minutes or until the top begins to appear dry and the edges start to brown, then flip carefully using a spatula.

Cook for another 1-2 minutes and then transfer to a serving plate.

Mum's scone recipe from Marie

1 lb SR flour

3 oz marg or butter

1 teaspoon baking soda (not sure if this is baking powder, but mum crossed powder out and replaced with soda?)

1 teaspoon cream of tartar

Pinch salt

8 ozs sour milk (mum used to leave it out of the fridge)

2 tablespoons castor sugar

4 oz sultanas

 

Bake at no 7 for 10 – 12 mins.

Brussels sprouts hash for breakfast

4 slices bacon diced
1 onion chopped
2 cloves garlic minced
3 cups cored and shredded Brussels sprouts
1 teaspoon lemon pepper seasoning
1 tablespoon olive oil
4 eggs
Sea salt and fresh ground pepper to taste

Instructions
In a heavy nonstick skillet, cook the bacon until crisp. Remove with a slotted spoon and drain paper towels.
Add the onion to the pan and cook until softened. Add the garlic and cook for about 30 seconds. Stir in the Brussels sprouts and lemon pepper seasoning, and stir and cook until softened and lightly browned. Remove from pan.
Add the olive oil and crack the eggs in the pan. Fry to your liking.
Serve the eggs over top the hash.

Chicken and brown butter grape sauce

4  Boneless, Skinless Chicken Breasts
1 cup  Semi-Pearled Farro
4 oz  Red Seedless Grapes
2 cloves  Garlic
1  Fennel Bulb
1 bunch  Kale
1 bunch  Thyme
4 Tbsps  Butter
2 Tbsps  Rice Vinegar
2 Tbsps  Sliced Roasted Almonds
2 Tbsps  Crème Fraîche
½ cup flour

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Peel and roughly chop 2 cloves of garlic. Combine in a bowl. Remove and discard any stems from the grapes; halve the grapes. 
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced kale; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly wilted. Add the prepared fennel and garlic. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add half the vinegar (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a large plate; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken (shaking off any excess flour before adding). Cook 6 to 7 minutes per side, or until browned and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Leaving any browned bits (or fond) in the pan, transfer to a plate. 
In the pan of reserved fond, heat the butter and whole thyme sprigs on medium-high until the butter has melted. Once melted, cook, stirring constantly and scraping up any fond, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Turn off the heat and stir in the almonds, halved grapes, and remaining vinegar (carefully, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Taste, then season with salt and pepper if desired. 
To the pot of cooked farro, add the cooked vegetables, crème fraîche, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Serve the finished farro topped with the cooked chicken and sauce. Enjoy!