Turkey Tacos with Refried Beans Puree ***

Good.  I used a can of Siete refried black beans. It kind of reminded me of cat food in appearance.  My new food processor isn't as strong as my old one.  I'd probably get better results with the Vitamix; I just don't like cleaning the container!

For the beans

 1 clove garlic, minced

 1 can (1.5 cups) black or pinto beans, rinsed and drained 

 ¼ cup broth

 2 Tbsp cilantro, chopped

For the turkey

 

 1/2 tsp garlic powder

 1/2 tsp smoked paprika

 1/2 tsp cumin

 1 lb ground turkey

1

Beans: In a saute pan, heat 2 Tbsp water over medium heat. Add garlic and saute 1 minute, until fragrant. Add beans and broth and bring to a boil. Reduce heat to medium-low and simmer 5 minutes.

2

Use a potato masher or the back of a fork to mash the beans. Continue cooking 3-4 minutes, until liquid evaporates. Remove from heat and stir in cilantro.

3

Turkey: In a sauté pan, heat garlic powder, smoked paprika, and cumin. Toast 1 minute.

4

Add 1/4 water and turkey. Cook for 6-8 minutes, stirring to break up, until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.

In a food processor or blender, combine beans and turkey and pulse until smooth.  Adjust seasonings.

https://www.barilife.com/recipe/turkey-tacos-with-refried-beans/

Angela's Chia Pudding - *****

 2/17/2022

• 1/2 cup full fat coconut milk 
• 2 Tbsp chia seeds
• Splash of vanilla extract
• A few drops of stevia or monk fruit
• Blueberries or other seasonal fruit

• In a jar, stir together coconut milk, chia seeds, vanilla, and stevia. Cover and refrigerate overnight.  Shake the jar periodically.  
• In the morning, add blueberries on top.

Recipe from Angela Chapman

Hearty Frittata - to try

 

Hearty Frittata

This is a good recipe for a Sunday brunch treat!

Ingredients:

1. 2 Tbsp ghee

2. 1 onion, diced

3. 2 cloves garlic, minced

4. 1 c broccoli, finely diced in the food processor

5. 2 c spinach, finely chopped

6. 8 large eggs

7. Sea salt to taste

Instructions:

1. Preheat the oven to 400 degrees F

2. Melt 2 tbsp ghee in a cast iron skillet over medium heat

3. Cook the onions and garlic until fragrant (about 2-3 minutes)

4. Add the broccoli and spinach and cook for about 2 more minutes

5. While the vegetables are cooking, whisk the eggs in a large bowl

6. Pour the eggs over the vegetables, making sure everything is covered and reduce heat to low

7. Once the eggs at the edge of the pan are beginning to set, move the pan into the oven

8. Bake for 8-10 minutes, until the eggs are fully set and the middle is not runny

9. Remove from the oven and allow to cool for 5 minutes before cutting into slices

https://mybiohack.com/blog/ketoflex-12-3-diet-bredesen-protocol?fbclid=IwAR3rzX0egddbsQbVybF-1X2PTRplMOA8d9XmRBzOpP0U7_mykICnGDrZ46Q

Pureed Chicken Dish ****

This hit the spot on a cold, wet day, and I didn't have any problems eating it.

Chicken Breasts, cooked

Sweet Onions, diced, sauteed until very soft

Mixed greens, finely chopped and sauteed until very soft

Coconut Milk

Garlic Powder

Nooch

Himalayan Salt

Pulse cooked chicken breasts in the food processor.  Add onions.

In a saute pan, heat ghee.  Add chicken and onions and greens.

Add coconut milk and garlic powder, making sure not to add too much garlic powder.

Heat through.  

Stir in nooch.  Adjust seasonings.

Instant Pot Mashed Potatoes *****

 

Instant Pot Mashed Potatoes

Recipe by Amy + Jacky | PressureCookRecipes.com

Ingredients

• ▢5 pounds potatoes (see notes) , peeled & quartered
• ▢1 cup cold water
• ▢1/4 cup ghee (or more to taste)
• ▢1/4 cup coconut milk, warmed
• ▢Sea salt to taste
• Garlic Powder
• Nooch, opt.

• ▢
  

Instructions

• Pressure Cook Potatoes: Place 1 cup cold water and a steamer rack in Instant Pot. Put quartered potatoes on the steamer rack. 
• Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Mash Potatoes: Transfer potatoes to a large bowl. Mash with a potato masher while potatoes are still hot.  Stir with a silicone spatula.
• Melt Butter & Add Milk: Add half of the ghee to potatoes and stir gently with a silicone spatula. Add in remaining ghee, then repeat this step.

  
  Pour hot milk on the mashed potatoes, then gently stir it in. Allow the potatoes to absorb the milk. 

  Season with sea salt and garlic powder and nooch, if using.  Adjust seasonings.
• Serve: Serve immediately as a side dish. 

Notes

1. Use the Right Potatoes: Check out our Test Kitchen experiment here.

• Fluffy Creamy Mashed Potatoes: Use starchy potatoes like Russet potatoes
• Silky Smooth & Richer Potato Flavors: Use Yukon Gold potatoes
• Best of Both Worlds (Our Pick): Use a mix of Russet potatoes and Yukon Gold Potatoes. As a reference, we tested with 75% Russet and 25% Yukon Gold potatoes, and the mashed potatoes came out fluffy creamy smooth with deeper flavors.
• Substitute with Red Potatoes: They’re less starchy, so it’s best to use Russets or Yukon Gold potatoes for this recipe.

2. Use Steamer Rack: Placing the quartered potatoes on the steamer rack instead of directly in the inner pot will further failproof the pressure cooking process.

3. Food Mill vs. Potato Masher: They each produce a different texture of mashed potatoes. 

• Food Mill (Our Pick): Silky smooth, lump-free, lighter, fluffier, and creamier than the potatoes mashed with Potato Masher.
• Potato Masher: Creamy chunkier mashed potatoes with more texture. 

4. Can I make these mashed potatoes ahead of time: Yes! You can put it in "Keep Warm" mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula. If you're making it even further ahead, you can reheat it, then add in a bit more butter and milk to make it smooth again.

Adapted from https://www.pressurecookrecipes.com/instant-pot-mashed-potatoes/#recipe