Asparagus Soup - to try

 

Asparagus Soup

1 cup chopped onions or leeks

3 garlic cloves, minced

2 lbs asparagus, ends trimmed and chopped

3 cups water or low sodium vegetable broth

1 tsp dried thyme

1 Tbsp lemon juice

1/2 tsp lemon zest

1 1/2 tsp sea salt

Asparagus ribbons, for garnish, opt

Place a large ceramic nonstick pot on medium-high heat and add the onion and garlic. Cook for 3 to 5 minutes, until the onion is translucent, adding a spoonful of water if needed. Add the chopped asparagus and cook for a further 3 minutes, until the asparagus begins to soften.

Add the water or vegetable broth, thyme, lemon juice, lemon zest, and sea salt. Bring to a simmer and cook for 10 to 15 minutes, until the asparagus is very tender.

Ladle the soup into a blender and blend until smooth, letting steam escape as needed. Alternatively, you can use an immersion blender for this.

Pour the soup back in the pot and bring to simmer. Taste and adjust seasoning. Divide between bowls. If desired, use a vegetable peeler to create asparagus ribbons as garnish. Serve immediately.

https://www.facebook.com/MagazinerCenterforWellness

Cauliflower Colcannon ****

 Tasty.  I would prefer the scallions lightly sauteed.  I also added garlic powder.  I made it in the Kitchen Aid because I don't know where the food processor is.  It didn't produce the creamy results that the processor would have. I'd like to try this recipe again using mashed potato squash.

Cauliflower Colcannon

Cauliflower colcannon is a healthy and keto-friendly twist on the traditional Irish dish of mashed potatoes and cooked greens! Plus, you can make it in the Instant Pot!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

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• 1 bunch kale, stemmed and roughly torn
• 1 large cauliflower, cut into florets
• 4 scallions
• 4 Tbsp ghee or extra virgin olive oil, divided
• Sea salt
• Freshly ground black pepper 

Instant Pot Cauliflower Colcannon

Pour 1 cup water in Instant Pot with a steamer in it. Add kale, sprinkle with sea salt, and cook on high pressure for 1 minute. Release the pressure manually and remove cooked kale.

Add cauliflower florets to Instant Pot and salt liberally. Cook on high pressure for 3 minutes. Release pressure manually.

While cauliflower is cooking, squeeze out excess liquid in the cooked kale.  Finely chop kale and scallions and transfer to a large bowl.  

When cauliflower is done cooking, transfer florets to a food processor. Add 3 Tbsp of the ghee or olive oil and process until smooth.                                                                    

Add cauliflower purée to the bowl with the greens; fold to combine. Adjust seasonings.

https://nomnompaleo.com/colcannon#recipe

   

Roasted Mashed Potato Squash - **

I wanted to like this.  It's a good recipe; I just can't deal with the texture.

 

Roasted Mashed Potato Squash

Mashed potato squash is similar to acorn squash with a mild, potato-like flavor. It's easy to cook and makes a great side dish.

 Prep Time 5 minutes

 Cook Time 45 minutes

 Total Time 50 minutes

 Servings 4 servings

Ingredients

For Roasting

• 4 small mashed potato squash, about one pound each
• Olive oil
• Himalayan pink salt 

For Mashing

• ⅓ cup coconut milk, more as needed
• 2 Tbsp ghee

Instructions

1. Preheat oven to 375° F.

2. Place squash on a cutting board. Using a chef's knife, cut off about a ¼-inch off the root and stem end. Keep your fingers away from the blade. Stand the squash up on one of those ends and cut in half, from top to bottom.

3. Using a spoon or ice cream scoop, remove the seeds.

4. Brush olive oil on the cut-side of the squash and season with salt and pepper. Place the squash, cut-side down, on parchment-lined baking sheet.

5. Roast until tender, about 45 minutes. The squash should be tender and soft when pierced with a fork.

6. To mash, scoop the squash from the shell and place in a medium mixing bowl. Add the coconut milk and ghee. Mash with a potato masher or handheld mixer until soft. If needed, add additional coconut milk until creamy. Season with Himalayan pink salt.

https://cookfasteatwell.com/how-to-cook-mashed-potato-squash/#wprm-recipe-container-2544

Chicken Breasts in the Instant Pot ****

 Great flavor but a little bit dry.  Pour the juices over the leftover breasts which helped.

1 lb boneless skinless chicken breasts, thawed

1 Tbsp avocado oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp oregano

1/2 tsp parsley

1/2 tsp smoked paprika

1/4 tsp thyme

1 tsp Himalayan salt

1 cup veggie broth

Mix together spices in a small bowl.

Pat chicken breast dry; spread spice mix on all sides.

Turn Instant Pot to sauté; add avocado oil.

When hot, add chicken breasts.  Sear on both sides.

Turn off Instant Pot.  Remove breasts to a plate.

Add veggie broth to Instant Pot.  Place trivet and steamer in pot.  Place chicken breasts in steam.

Cook on manual for 5 minutes.

Let pressure come down for 10 minutes, then release manually.

Adapted from:

https://www.jocooks.com/recipes/instant-pot-chicken-breast/#wprm-recipe-container-26609

Fluffy Scrambled Eggs *****

• 3 large pastured eggs
• ▢1/4 tsp Himalayan pink salt
• ▢
• ▢1 Tbsp ghee

• In a small mixing bowl, whisk the eggs until light and frothy.
• Heat a nonstick skillet over medium heat for about 4 minutes. Add ghee and swirl to coat.
• Pour eggs into skillet. Reduce heat to medium-low.
• When the edges of the eggs start to appear cooked, use the spatula to push the eggs from one side of the skillet to the other, lifting and folding the eggs, until they form a single fluffy mound.
• When there is no more liquid in the skillet, immediately remove the eggs onto a plate and serve.

https://healthyrecipesblogs.com/fluffy-scrambled-eggs/#recipe

Chicken Tenders *****

Very flavorful and tender.  Cooked some broccoli in the extra olive oil and butter and served it with the chicken.

• 1 Tbsp tallow or lard
• ▢2 Tbsp butter, divided
• ▢1 pound chicken tenderloins
• ▢2 tsp smoked paprika
• ▢½ tsp Himalayan salt
• ▢
• ▢4 cloves garlic, crushed
• ▢1 tsp oregano
• 2 Tbsp water

• Add olive oil and melt 1 tablespoon of the butter in a skillet over medium heat.
• Add the chicken tenders; season with smoked paprika.
• Cook for 3 minutes on each side (season each side as you cook).
• Make room for the garlic, melt the remaining butter, and add the garlic. Cook for 30 seconds until the garlic becomes fragrant.
• Season with oregano, and cook for one more minute.
• Add water to the pan to deglaze it, and scrape off any bits stuck to the bottom of the pan (that's where all of the good flavor is).

Adapted from https://littlesunnykitchen.com/wprm_print/26959

Baked Eggs in Squash - to try

Try with Delicata Squash

Sunny side up eggs nestled inside acorn squash rings😊

Sprinkled with parmesan cheese, sun dried tomatoes, sea salt and black pepper.

I brushed the acorn squash slices with melted ghee and baked them for 30 minutes on 375°F before cracking the eggs inside.

Then, baked them for 8 more minutes and they came out perfect and delicious🤗

🍳Corn/soy free, GMO-free pastured eggs and A2/A2 grass-fed ghee from @millersbiofarm 🙌