Cheesy Potato Soup

Ingredients:
1 Russet Potato

1 Medium Red Onion

1 Green Pepper

1/4 lb deli ham OR 1/4 lb taylor ham 

1 1/2 tbsp butter 

1 tbsp flour

1 cup 1% milk

1/4 lb block cheddar cheese shredded

2 tbsp sour cream

* Croutons

* Chives

* Cheddar cheese (shredded for garnish)

* Olive Oil

* Salt

* Black pepper

* Garlic Powder

Tools:

Large non-stick skillet with lid

2 qt saucepan

Preparation: 
Heat olive oil in skillet over medium high heat. Dice all vegetables and ham into 1/2" cubes, place in skillet and season with salt, pepper and garlic powder. Stir regularly and cover until potatoes are browned and all vegetables are tender. 

In a sauce pan, melt butter adding flour and milk to make a roux. Once steam begins to rise, add cheddar cheese and stir until well incorporated.  Use sour cream as needed to thicken but should otherwise have a brothy consistency. 

Add vegetables and ham once cooked to cream sauce and simmer on low heat. 

Garnish with diced chives, croutons, and additional cheddar cheese

Serving: 

Serves 2. 

Stuffed Peppers

This is a recipe that I've used lately in conjunction with grilled chicken dishes though it could go along with nearly any protein. 

Ingredients: 
10 assorted small sweet peppers
1/2 cup of Italian style breadcrumbs
1 block Gruyere Cheese
2 tbsp olive oil 
Kosher Salt*



Preparation: 
Remove tops from peppers but do not cut into them. Slice the peppers in half lengthwise and remove the seeds and the white flesh of the pepper.  In a food processor mix cheese, breadcrumbs and olive oil until it has the consistency of sand castle sand. (Add oil to achieve this texture).  Spoon in the mixture and line a baking dish with the peppers stuffing side up. 

Cooking:
Preheat oven to 375 degrees, add kosher salt to the baking dish and fill dish with water bath so that the peppers are halfway submerged.  Bake for 30 - 40 minutes or until the stuffing mixture begins to brown. 

Serving:
Remove from baking dish and serve along side your favorite protein. 

Paleo Friendly Beef Stir Fry

Ingredients: 
5 Cloves of Garlic
1 Red Pepper
1 Red Onion
1/2 Yellow Onion
1 Bunch of Scallions
1 cup of sliced cremini mushrooms
1 Bunch of Celery
1 Pound of either Stir Fry Beef or Stew beef

1 Tbsp Coconut Aminos or gluten free soy sauce
2 Tbsp Coconut Oil

* Kosher Salt
* Black Pepper
* Onion Powder
* Garlic Powder
* Turmeric Powder
* Cumin 
* Coriander
* Paprika
* Sesame Oil

Preparation
This will require a significant amount of vegetable prep and would be best prepared with 3 medium to large size bowls and one small one. 

Ensure that the beef is cut into thinner strips (it will be easier to eat that way). If they are not to size, cut beef into strips about 1/4 inch wide and however long you please. Place into a medium bowl and drizzle with 1 tbsp of soy sauce/aminos. Season generously with salt, pepper, onion powder, garlic, turmeric, cumin, coriander, and paprika.  Lightly sprinkle with sesame oil as well and let sit. 

In a small bowl, use a garlic press to crush garlic. Once all garlic has been crushed, set aside - this will be the first ingredient added to the skillet. 

In a medium bowl slice onions and peppers into reasonably thin slices (between 1/8 and 3/16 of an inch) and cut in half so the pieces are about 1 1/2 to 2 inches in length. Set aside as this will be the second set of ingredients to be added to the skillet. 

In another medium bowl cut up celery into 1/4 inch pieces. Add sliced mushrooms and dice up scallions and set aside as this will be the last set of ingredients. 

If you do not have a wok, this is best cooked in a deep stainless steel skillet (4" at least) with a cover.  Heat skillet on high and add coconut oil until it melts. After a minute, add in garlic and mix together to meld the garlic flavor with the oil. 

After a minute or two, add bowl of onions and peppers, salt and pepper and stir until they begin to soften keeping them moving to not sit on the hot pan for too long in one spot.  After softened, add the meat and again stir up keeping the mixture moving to not sit in one spot for too long. Put remaining tbsp of aminos/soy sauce in the skillet. 

Pour in last bowl of vegetables/mushrooms, mix together, lower heat to medium and cover after lightly seasoning with salt and pepper. With lid on, shake the skillet every 2 - 3 minutes to keep everything mixing together. 

Using a slotted spoon, remove vegetables and meat and place in a bowl on the side covered. Raise the heat to high and cook down the cooking liquid until it thickens and then pour over the mix. 

 Serving
Best served to be eaten with chop sticks. 

Quinoa with Peppers and Onions

Ingredients: 
1 Tbsp Olive Oil
1 Orange Pepper
1 Medium Red Onion
1/2 cup of Quinoa
1 Can chicken stock 
1/2 tbsp butter

* Kosher Salt
* Black Pepper
Preparation:
Dice pepper and onion into 1/4 inch pieces. Heat up a skillet over medium high heat and add peppers and onion seasoning with kosher salt and pepper. When softened and translucent, move vegetables to the outside and add butter and quinoa. Mix together and add in 1 can of chicken broth. Cook covered stirring often until liquid has reduced down and quinoa firms up.  

Serving:
I suggest serving this alongside any strong protein such as pork or steak. 

Beef Fajitas

Ingredients: 

1/2 Lb Stir Fry Beef
1 Red Pepper or Green Pepper (Use to change up the color)
1 Medium Red Onion
3 Tbsp of safeflower oil
4 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  In a shallow bowl, mix together a fair amount of the seasonings and roll beef around in it until well coated. If strips are 6" or longer, cut in half before cooking. Cook beef for 2 - 3 minutes turning often to lightly brown all sides but not cook through. Once browned, remove from heat, set aside and cover in aluminum foil to rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.   Reduce heat on skillet to low and mix together beef into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either beef or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the beef and vegetables mix. Fold bottom edge over and roll entire tortilla.