Pork Stew with Red Wine and Olives

This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it’s easy to remove before reheating.

Instant Pot Pork Stew With Red Wine and Olives
Yield: 4 to 6 servings

2 pounds pork shoulder (or pork stew meat), cut into Read more

Chicken, Sausage, and Shrimp Gumbo (keto)

Let’s get this out of the way first: this is not a traditional gumbo because the carbs have been lowered, which means no roux (gasp…I’m reckless when it comes to improvising in the kitchen.) That said, it’s still delicious and has the Holy Trinity of Cajun cooking (onion, celery, and green bell pepper).

Warning: this is spicy. Back off on Read more

Instapot Coq au Vin (keto)

Instapot Coq au Vin
Serves 4 // 912 calories, 67g fat, 67g protein, 6g net carbs

2 teaspoons extra virgin olive oil
2 strips thick-cut bacon, diced
3 pounds chicken thighs (about 8), bone-in, with skin
1/2 teaspoon sea salt
A few grinds of black pepper
1/2 cup Kirkland Signature Cabernet Sauvignon wine
1/2 cup Kirkland organic chicken broth
3 … Read more

North African Cod and Clams Stew (keto)

I’ve simplified a recipe from the New York times Food section to make this a quick and easy weeknight meal.

North African Cod and Clams Stew
Serves 4 // 498 calories, 15g fat, 75g protein, 8g net carbs

2 pounds cod, cut into 12 (3-inch) chunks
Kosher salt and black pepper
3 garlic cloves, thinly sliced
2 large shallots, finely Read more

Deconstructed Chicken Enchiladas

Easy, fast, delicious—here’s a great weeknight dinner. Have one person shred the chicken while the other one chops veggies and starts the sauté, and it’ll be done in no time.

Deconstructed Chicken Enchiladas
Serves 4—6

1 tablespoon extra virgin olive oil
1/2 onion, chopped
3 large garlic cloves, minced
1 teaspoon ground cumin
1/2—1 teaspoon chili powder
1 teaspoon salt… Read more

Spiced Moroccan Stew (Harira)

Spiced Moroccan Stew (Harira)
This is a wonderful stew with complex layers of flavors—in fact, it’s now on permanent autumn/winter rotation in my home! For a vegan version, use vegetable stock, skip the chicken, and use a coconut-based yogurt.

4 tablespoons olive oil
1 large onion, diced (about 2 cups)
3 stalks celery, diced (about 1-1/2 cups)
3 large carrots, … Read more