Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
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I
f you're lucky, you'll have some pot licker left in the pressure cooker. "Pot licker" (or "pot liquor") refers to the rich juices remaining at the bottom of a pot after removing the cooked food. Pour the spicy, fragrant broth into a bowl and slurp away!
G
ot leftovers? Repurpose your collards as the spicy filling in a veggie-packed frittata!
SWEET POTATO HASH
If you’ve got a food processor, this sweet and savory plate o’ carbs can be in your craw in
10
minutes. With a few simple mods, you can transform this side dish into a fast, complete meal: top it with a couple of fried eggs for breakfast, or mix in some cooked meat for a satisfying supper. This hash is incredibly versatile, so feel free to adjust the seasonings and ingredients to your heart’s desire.
Makes 2 servings | 1 large garnet yam , peeled |
Hands-on time: 15 minutes | Kosher salt |
Total time: 15 minutes | Freshly ground black pepper |
½ teaspoon garlic powder | |
½ teaspoon onion powder | |
½ teaspoon dried rosemary , thyme , or chives | |
2 tablespoons ghee or fat of choice | |
Aleppo pepper (optional) |
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EGG IT UP!
W
hen in doubt, add an egg. Split the hash into two servings and top each pile with a couple of sunny-side-up eggs. The addition of eggs makes this a full and well-balanced meal with plenty of fat and protein to accompany the healthy carbohydrates.
T
ry this: Melt a tablespoon of ghee in an
8
-inch cast-iron skillet over medium-low heat. When it foams, crack
2
large eggs into a bowl and pour ’em gently into the hot pan. Season the eggs with salt and pepper, and cover with a lid for
2
to
3
minutes, depending on how runny you like your yolks.
O
nce they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle more Aleppo pepper on top, and dig in.
OR:
Try this bacon-y variation: When you’re stir-frying the hash, add ½ cup of
Caramelized Onions
, and before serving, top with ¼ cup of
Crispy Lardons
.
F
eeding a lumberjack? Throw a couple of juicy
Big-O Bacon Burgers
on top for good measure!
GARLIC MASHED CAULIFLOWER
It’s almost obscene how easy it is to whip up a batch of garlicky, creamy mashed cauliflower—or as I like to call it, mashed
faux
-tatoes. (Rim shot! Somewhere, my pun-loving husband is cracking up.) But unlike potatoes, cauliflower cooks up in a flash, and it’s nowhere near as finicky—or starchy. Trust me, folks: once you try this recipe, you’ll find yourself coming back to it again and again.
Makes 8 servings | 1 large cauliflower head, cut into uniform pieces |
Hands-on time: 10 minutes | Kosher salt |
Total time: 20 minutes | 5 garlic cloves |
2 tablespoons ghee or fat of choice | |
Freshly ground black pepper | |
¼ teaspoon freshly grated nutmeg (optional) |
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