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) (62 page)

Ingredients
:

• 1 kilo of octopus, cleaned properly (you can ask your fishmonger to help you)
  
• 1 kilo of medium sized potatoes
  
• 1 handful of fresh parsley, chopped
  
• 1 piece of bay leaf
  
• ½ Tbsp of whole peppercorn (half should be ground)
  
• 3 large cloves of garlic, minced and divided
  
• 4 Tbsps. or more of vinegar
  
• ½ cup of olive oil
  

Directions
:

1. In your pressure cooker, place the potatoes and pour water, just enough to cover it. Cook for 15 to 20 minutes or until the potatoes are tender. Carefully peel the potatoes while they are still hot or warm. Chop into bite-sized cubes. Set aside.
   
2. Using the same water and pressure cooker, pour more water in the pot. Add the whole peppercorns, bay leaf and crushed garlic. Turn the octopus upside down and carefully place in the pot. Make sure that the tentacles are completely submerged in water. Cover and pressure cook in high for 20 minutes.
   
3. While the octopus is in the pot cooking, make the vinaigrette by mixing the remaining ingredients together. Set aside.
   
4. Check the doneness of the octopus by inserting a fork through the octopus. If the tines go through easily, it means that the octopus is completely cooked. If not, you may again cook on high for another 5 minutes. Once cooked, chopped into bite-size pieces.
   
5. In a large bowl, combine the octopus and potatoes together and drizzle with the prepared vinaigrette.
   

Ingredients
:

• 2 large sweet yellow peppers, sliced thinly into strips
  
• 2 large sweet red peppers, sliced thinly into strips
  
• 1 large green pepper, sliced thinly into strips
  
• 1 (14.5 oz.) can of diced tomatoes
  
• 1 large red onion, sliced into thin strips
  
• 2 large gloves of garlic, crushed 
  
• A handful of fresh basil, roughly chopped (you can also use parsley)
  
• unfiltered olive oil
  
• salt and pepper to taste
  

Directions
:

1. Preheat your pressure cooker and heat the oil. Soften the onions and add the peppers. You can also add half of the garlic at this point and stir once. Spread the contents in the bottom of the pressure cooker and let the peppers brown for about 5 minutes.
   
2. Add the tomatoes, the rest of the garlic and do not forget to season with salt and pepper. Close the lid and cook on high flame for about 6 minutes. Release the pressure and remove the lid.
   
3. Serve with toasted flat bread or you can use this as a sauce for your favorite sandwich, grilled meats, and seafood. Sprinkle with chopped basil and drizzle with olive oil.
   

Ingredients
:

Poached Egg Cup
:

• 2 slices of whole wheat bread or any multi-grain bread of your choice, toasted
  

• 2 slices of smoked ham or prosciutto or pancetta (optional)
  
• 2 thin slices each of:
  
• smoked Gouda, fresh buffalo mozzarella
  
• Smoked Scamorza
  

• 1 small bunch of Rucola or Rocket leaves
  

• 2 fresh, organic eggs, refrigerated
  
• 2 large red bell peppers, seeded and the tops have been cut off
  

Mock Hollandaise Sauce
:

• ⅔
  cup of mayonnaise (you can use light mayo if you want to cut back on the calories and fats more)
  
• 1½
  tsps. of good quality Dijon mustard
  
• 3 Tbsps. of fresh orange juice
  
• 1 tsp of fresh lemon juice
  
• 1 Tbsp of white wine vinegar
  
• ½
  tsp of fine sea salt
  
• 1 tsp of ground turmeric
  

Directions
:

1. First, you have to make the mock hollandaise sauce. Mix all the ingredients for the sauce together. Taste and season according to your preference. Place in an airtight container and place in at the fridge until you are ready to serve.
   
2. Pour about 1 cup of water in your pressure cooker and place your steamer rack in the middle. Let the water boil.
   
3. Take the hollowed out bell peppers and crack 1 egg into each “cup.” Cover with aluminum foil and place in you steamer basket or tray. Place inside your preheated pressure cooker, close the lid and steam on high for 4 minutes.
   
4. Once cooked, assemble the sandwich by stacking slices of cheese and rocket leaves and the egg cup on top. Dollop hollandaise sauce on top and serve.
   

Ingredients
:

• 6 medium to large beets (about 2 lbs.)
  
• 2 1/2 cups of water
  

Dressing
:

• 1 Tbsp of apple cider vinegar
  
• 1 ½ tsps. of  Dijon mustard
  
• 3 Tbsps. of extra-virgin olive oil
  
• 1 Tbsp of freshly squeezed lemon juice
  
• 2 tsps. of granulated white sugar
  
• 1/2 tsp of freshly cracked black pepper
  
• 3/4 tsp of fine sea or kosher salt
  
• 2 Tbsps. each of:
  
• chopped fresh dill
  
• Chopped roasted walnuts
  

Directions
:

1. Make sure that the beets are scrubbed and cleaned. Place water in the pressure cooker and place the beets. Close the lid tightly and bring to a boil for 10 minutes or until the beets are cooked. Carefully release the pressure and remove the beets from the pot. When cool to the touch, trim the beets and remove the skin.
   
2. Cut each beet into 4 wedges and set aside. Meanwhile, make the sauce by combining all the ingredients for the dressing except for half of the dill and half of the walnuts.
   
3. Combine the beets and some of the dressing and sprinkle with the remaining dill and walnuts.
   

Ingredients
:

• 1 (10 oz.) pack of kale, roughly chopped – leaves and stems included
  
• 1 Tbsp of clarified butter or olive oil
  
• 1 medium yellow onion, thinly sliced
  
• 5 large cloves of garlic, minced
  
• 3 medium-sized carrots, cut into half-inch rounds or chunks
  
• ½ cup of low sodium chicken broth
  
• 1/8 tsp of kosher salt
  
• 1/8 tsp of freshly ground pepper
  
• A drizzle or two of aged balsamic vinegar (you can use the regular one if you cannot find the one listed in the recipe)
  
• ¼ tsp of red pepper flakes (optional)
  

Directions
:

1. Preheat your pressure cooker and add the oil. Sweat the garlic and onions until they are fragrant and translucent. Add the carrots and the kale.
   
2. Season with salt and pepper. You can also add the pepper flakes at this point. Pour the broth and stir well. Cover the pressure cooker and cook for 10 to 15 minutes. The kale and carrots would have absorbed all the broth by then.
   

Ingredients
:

• 2 cups of almond milk (soy milk will work too)
  
• 2 cups of water
  
• 1 Tbsp of Earth Balance buttery spread or any vegan buttery spread you have
  
• 1/2 tsp of kosher salt or to taste
  
• 1 cup of gluten-free dry polenta or corn grits
  
• 1 – 2 Tbsps. of nutritional yeast (optional)
  

Directions
:

1. In your pressure cooker, pour the milk, water, and butter. Let the butter melt and the liquid to boil before adding the polenta.
   
2. Once the liquid has come to a rolling boil, stir in the polenta or grits and the nutritional yeast, mix well before putting the lid on.
   
3. Cook for 7 to 10 minutes. When you open the lid, there will be some of the liquid on top. Continuously stir until all the liquid has been absorbed.
   

*
The recipe calls for an electric pressure cooker, but you can also use the standard stove top one or a slow cooker for this. You just need to adjust the temperature and the cooking time.

Whether one is preparing a meal to feed an army or a simple lunch or dinner for two, I have learned that my pressure cooker is definitely one of the most dependable kitchen or cooking equipment on the planet. And it does not matter if we are in a hurry or we are trying to follow a specific diet or eating lifestyle, using the pressure cooker (both traditional and electric) has always seen us through even the simplest and the toughest cooking tasks.

In this chapter, you will:

• Learn Paleo friendly pressure cooker recipes which you can serve as main meals or entrees.
  
• Learn cooking or ingredient substitutions to help make your cooking experience more delightful.
  

With these easy to follow recipes, living the Paleo way and using your pressure cooker is guaranteed to be stress and worry free.

Ingredients
:

• 3 Tbsps. of extra virgin olive oil
  
• 3 large shallots, finely chopped
  
• 4 large garlic cloves, minced
  
• 1 large green bell pepper, seeded and finely diced
  
• 1 (8-10 oz.) pack of fresh mushrooms, sliced (you can use canned if you are in a bind for ingredients)
  
• 5-6 large pieces of chicken breast fillets (you can use bone-in chicken, but you have to adjust cook time)
  
• 1/2 cup of low sodium chicken or vegetable broth (you can always make your own)
  
• 2 large cans of organic crushed tomatoes
  
• 2 Tbsps. of tomato paste
  
• 1 small can of pitted black or green olives
  
• Parsley and chili flakes to taste
  
• Sea Salt and crushed Black Pepper to taste
  

Directions
:

1. Preheat your pressure cooker and sauté the onions and bell peppers in olive oil. As soon as they are fragrant, add the garlic and the sliced mushrooms. Stir the bottom of the pot to loosen all the brown bits. Add the broth. And bring to a boil for about 3 minutes.
   
2. Place the chicken pieces on top and add the crushed tomatoes. Add the tomato paste and make sure to NOT STIR the mixture.
   
3. Cover and cook for 20 minutes or until the chicken is done and it has absorbed the sauce. Stir and season with salt and pepper.
   
4. Let it boil uncovered and add the parsley, pepper flakes and the olives at the last minute.