Pressure Cooker Ham and Bean Soup

 From Dad Cooks Dinner

1 pound dried navy beans, sorted and rinsed

2 tablespoons butter

1 large onion, cut into ½ inch dice

2 cloves garlic, sliced

½ teaspoon Kosher salt

1 ½ pounds smoked ham hocks (or a hambone and some leftover ham)

8 cups water

1 teaspoon fresh ground black pepper

Salt to taste

Minced parsley for garnish

INSTRUCTIONS

Sort and rinse the beans: Sort the navy beans, removing broken beans, stones, or dirt clods. Rinse the beans and set aside.

Saute the aromatics: Heat the butter in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, garlic, and ½ teaspoon salt. Saute until the onions are softened and browning around the edges, about 8 minutes.

Pressure cook the beans: Drain the navy beans, rinse, and add to the pressure cooker. Set the ham hocks on top of the beans, then pour the water over everything. Lock the lid on the pressure cooker, and cook at high pressure for 30 minutes in an electric PC, or 26 minutes in a stovetop PC. Let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you - even when it’s not under pressure, the steam in the cooker is very hot.

Shred the ham hock, season, and serve: Remove the ham hock from the pot with a slotted spoon or tongs, and set aside to cool. Ladle 2 cups of beans into a blender and puree the beans, then stir back into the pot. (I use my stick blender for this step.) When the ham is cool enough to handle, shred it, then stir the ham back into the pot. Stir in the fresh ground black pepper. Now, taste the soup, and add salt until the soup tastes sweet and full of body, and you can just feel the taste of salt on the tip of your tongue. (I needed 2 teaspoons of kosher salt to get the taste I wanted.) Serve with a sprinkle of minced parsley on each bowl.

Leftover Turkey Chili

 From The Clean Eating Couple

2 tablespoons olive oil

1 cup onion minced minced

1 tablespoon garlic minced 

1 cup carrots chopped in small pieces

1 cup red bell peppers chopped in small pieces

3 cups cooked turkey (breast, dark, meat, etc- chopped)

40 oz canned crushed tomatoes

1 tablespoons paprika

1/4 teaspoon red pepper flakes omit for less spicy

1 teaspoon pepper

2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon turmeric

1 15 oz can black beans rinsed + drained

2 cups frozen corn

Instructions

Crockpot Instructions:

Chop vegetables.

Heat olive oil in a pan on the stove. Add in the onion, garlic and carrots. Sauté for 2-5 minutes or until slightly translucent. 

Stir all of the remaining ingredients EXCEPT corn together in the crockpot until thoroughly mixed.

Cook on low for 6 hours or high for 4 hours. Five minutes before serving, add in frozen corn and stir until warmed. Serve over rice or cauliflower rice.

Spinach Cassava Tortillas

 From PaleoGrubs

4 cups chopped fresh spinach

1 cup cassava flour plus extra for dusting

2 tbsp olive oil plus extra for greasing

1 ½ tbsp water plus extra for cooking

¼ tsp salt

Add the spinach and 3 tablespoon or water to a large pot.

Cook over medium heat until the liquid evaporates.

Remove from the heat.

Add the cooked spinach, olive oil, 1 ½ tablespoon of water and cassava flour to food processor and process until soft dough forms.

Wrap it and refrigerate for 30 minutes.

On a lightly floured working surface divide the dough into 6 balls.

Roll each ball between two pieces of parchment paper.

Light grease non stick skillet with extra olive oil and heat it over medium heat.

Heat the tortilla for one minute on each side or until nice brown spots develop.