Keto

Let the Hunger Games Begin
May The Carbs Be Ever In Your Favor

Sausage, Kale and Potato Soup

Ingredients:

• 64 oz of chicken stock
• 2 lbs of Italian Sausage
• 1 medium onion chopped
• 2 cups of baby carrots
• 2 cups of celery
• 1 bunch of Kale 
• 4 Russet Potatoes
• 6 Yukon Gold Potatoes
• Add one cup of heavy cream

Instructions:

1. Placed Chicken stock with 12 oz bag of Mirepoix  mix in pressure cooker for 20 min high pressure. Chop small so they become part of the broth. Then fast release
2. Cook and brown sausage in skillet, then slice to add to soup.
3. Add onion chopped, the baby carrots cut in half long ways and all potatoes diced to fit on a spoon  and add those to the pressure cooker for 15 min high pressure. Then fast release
4. Add browned and sliced sausage to soup, turn pressure cooler on simmer.
5. Wash and chop kale and add to soup last before serving. 
6. Stir in heavy cream

Note: 

• I deglaze the skillet with a little water or soup broth then add to the soup.
• Mild Italian sausage is just spicy enough for us
• The russet potatoes with break down and thicken the broth, and the Yukon gold potatoes will remain bite size pieces
• I add the kale last so it remains a nice green. I also only add about as much as we will eat that night. and you can always add more. If you add it too soon it will be brown and a little mushy. 
• I also add more kale after I have reheated left overs to keep it fresh and green.

No Judgement:

• Sometimes I have homemade chicken bone stock, and other times I used store bought and add a couple tablespoons of chicken better than bouillon.
• Sometimes I use fresh onions, celery and carrots to start, and sometimes I use frozen.
• I add a second batch of carrots and onions with the potatoes to have nice pieces to eat. I add a lot of sausage pieces since the boys like that and it just adds more flavor. 
• I add cream at the end since I think it makes it that much better... or not if I do not have an on hand.

Old School Green Beans with Leftover Ham

Ingredients

• 32 oz chicken stock or broth
• 2 TB Dijon mustard
• 2 - 3 cups leftover ham
• 1 onion, into 12 pieces
• 2 12 oz. frozen green beans
• 3 potatoes diced

Instructions:
Place all in pressure cooker and set for 15 minutes on high pressure

Notes: I don't add salt since I think the ham and chicken broth have enough.

Roast Beef

INGREDIENTS:

• 5-10 pounds bone prime rib (the one with the bone, cap and all the fat)
• coarse salt
• pepper

INSTRUCTIONS:

You may need to trim the fat before you season with salt and pepper. The ones I have orderd from the grocery store have been well trimmed. The last one I purchased from Costco.

1. Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. You can salt and pepper now or the night before.
2. Preheat the oven to 450 degrees.
3. Place beef in a roasting pan with the fat side up - bone down
4. Cook for 15 minutes at 450 Degrees and reduce the temperature to 325 degrees. Cook 10 minutes per pound.
5. Remove from oven and let it rest 20 minutes.

Slice and serve.

** My Mother would not oven sear the beef first and would sprinkle 1-2 packets of dry Lipton's Mushroom Onion soup mix on top of the meet. By oven searing, it eliminates most of the drippings in the pan.

***My family has always called this roast beef and I had never known anything else until I was in high school. We all still call this roast beef. We always ate this very rare. We also would make a pan of gravy with dripping, About 1/2 the liquid fat, Lipton's Mushroom Onion soup mix and cornstarch. We always served this with rice and broccoli.

Scalloped Potatoes with Leftover Ham

Ingredients:

• 1 ½ sticks butter
• 1/3 cup all-purpose flour
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups whole milk
• 7 thinly sliced potatoes with skin
• 1 to 3 cups diced leftover ham
• 2 small onions, chopped

Directions:

1. In a large saucepan, melt butter & cook onions until translucent. Stir in flour and Dijon mustard until smooth. Gradually add milk; and stir until thickened
2. Layer potatoes and ham; place half in a greased 9”x13”. baking dish. Top with half of the sauce; repeat layers. Add extra ham to top and pour any extra sugar glaze from bottom of leftover bag onto top.
3. Bake at 350° for 90 minutes or until potatoes are tender.

Note: I always buy spiral sliced ham, so I will cut the ham into 1" pieces. Also I reserve the  "fattier" edge pieces of ham to put on the top to get crispy.

Just Stuffing

Ingredients:

• 12 - 16 oz Stuffing Mix
• 12 - 16 oz Frozen Mirepoix Mix or Onion, Carrot and Celery
• 16 oz Sage Sausage

Instructions:

1. Brown Sausage and keep in small bite size pieces. Do not crumble small.
2. Drain pan of extra grease. (or don't)
3. Add Recommended amount of butter to sausage in pan (or don't)
4. Add Frozen Mirepoix Mix and cook until onions are translucent.
5. Add Stuffing Mix and follow directions on how much water or stock to add.
6. Note: I sometimes use Cornbread Mix and other times I don't. I usually use Pepperidge Farm or Brownberry stuffing mix.

The boys like this basic stuffing recipe without raisins, apples, cranberries, nuts, oysters, pumpernickel bread or other trendy ingredients. So far no one doesn't like this stuffing. Also, since I do not stuff the bird, you can make this anytime.

Roast Turkey with Mayo Un-stuffed

Ingredients:

• 12-14 lb. whole thawed turkey
• 1 1/2 - 2 cups of mayonnaise
• Coarse salt
• Coarse ground pepper
• 2 stalks celery
• Handful of baby carrots
• 1 large onion, rough chopped
• 1 stick salted butter

Instructions: Preheat oven to 450º f.

1. Lay turkey in a roasting pan.
2. Cover the turkey with mayonnaise all over outside and inside cavity.
3. Liberally salt, and pepper turkey inside and out.
4. In the cavity stick butter, celery onion and Baby carrots.
5. Roast turkey in 450º f oven for 30 minutes. Then turn the oven down to 350º f, and insert the meat thermometer into the thickest part of the thigh, being careful not to touch bone until internal thermometer reaches 165º f.
6. Depending on size of turkey, total cook time will be around 1 1/2 to hours. 
7. Remove from oven. Let rest for at least 20-30 minutes before carving.

Note: this only works with an un-stuffed Turkey. It will not taste like mayonnaise and it tastes just as good as deep-fried and being constantly basted.

** So far, the boys have eaten all of the leftovers. Otherwise I will need leftover recipes for turkey.