Nom Nom Paleo: Food for Humans (45 page)

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

BOOK: Nom Nom Paleo: Food for Humans
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DO THIS:

  1. T
    oss the bacon in a
    6
    -quart (or larger) pressure cooker, and crank up the heat to medium to slowly render the grease. Remove the crispy bacon bits with a slotted spoon and set aside.
  2. T
    oss the onions and a sprinkle of salt in the bacon drippings, and sauté until translucent, about
    5
    minutes. Add the greens, broth, juice, vinegar, and pepper flakes, and stir to incorporate. Securely fasten the lid of the pressure cooker, and increase the heat to high.
  3. O
    nce the pot reaches high pressure, decrease the heat to low to maintain high pressure for
    8
    minutes. Release the pressure naturally, and remove the lid.
  4. S
    eason with salt and pepper to taste. Plate the collards and top with the crispy bacon bits.


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)

DO THIS:

  1. C
    ut the yam lengthwise so the pieces fit in the feeding tube of a food processor, and shred using the machine’s julienne slicer blade. Don’t have a food processor? Manually shred it with the large holes of a box grater. Transfer the shredded yams to a large bowl and season with salt, black pepper, garlic powder, onion powder, and herbs.
  2. H
    eat the ghee in a large cast-iron skillet over medium heat. When the oil is shimmering, add the seasoned yam and stir-fry for a minute. Cover with a lid and continue cooking for
    3
    to
    5
    more minutes or until the hash is soft and tender and some crispy brown bits appear. If desired, add a dash of Aleppo pepper before serving.


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)

DO THIS:

  1. F
    ill a large stock pot with an inch or two of water and fit a steamer insert in the pot. Cover the pot and place it on a burner set on high.
  2. S
    eason the cauliflower pieces liberally with salt. When the water comes to a boil, place the cauliflower and garlic onto the steamer insert. Put a lid on it, and steam for about
    10
    minutes or until the cauliflower is easily pierced with a knife. Don’t worry: you won’t overcook it. Just make sure there’s enough water in the bottom of the pot, and you’ll be fine.
  3. D
    rain the cauliflower and garlic in a colander, and then toss them into a food processor outfitted with a regular chopping blade. Add the ghee, pepper to taste, and nutmeg, if desired. Pulse everything until smooth—but don’t overdo it, champ. We’re not making soup.

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