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
Nom Nom Paleo: Food for Humans (16 page)
SRIRACHA MAYONNAISE
| Makes ½ cup | 6 tablespoons Paleo Mayonnaise |
| Hands-on time: 1 minute | 2 tablespoons Paleo Sriracha (above) |
| Total time: 1 minute |
O
n a strict, no-honey Paleo challenge? Substitute 1 large pitted Medjool date instead!
MACADAMIA NUT ”RICOTTA”
Makes
1
½ cups | Hands-on time:
5
minutes | Total time:
5
minutes
Raise your hand if you miss cheese!
| 2 cups raw macadamia nuts |
| 1 teaspoon kosher salt |
| Juice from ½ medium lemon (about 1 tablespoon) |
| ½ cup water |
DO THIS:
In a food processor or a high-powered blender, purée the ingredients together until smooth.
If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble—you guessed it!—ricotta cheese.
KA-POW!
Amplify the color and flavor by mixing in
¼
teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.
T
his "ricotta" will keep for up to a week in an airtight container in the fridge.
CRISPY LARDONS
Admit it: swine makes it fine. No one’s saying that bacon should be your primary source of protein or fat, but it certainly lends a full-bodied, smoky crunch to whatever you’re eating. So if you have some extra bacon sitting in your fridge, why not fry some lardons and punch up your meals with some savory, porky love?
| Makes ½ cup | 6 slices bacon |
| Hands-on time: 25 minutes | |
| Total time: 25 minutes | |
DO THIS:
- S
lice the bacon crosswise into ¼-inch pieces. (Slicing bacon can be a slippery, messy exercise in frustration. Make it easier on yourself by putting it in the freezer for
20
minutes before you try to cut it up. Or just keep your bacon in the freezer in
3
-slice portions, and it’ll be ready for the cutting board at a moment’s notice.) - T
oss the bacon into a large skillet and cook it over medium heat. By heating the skillet and bacon together, you’ll lower the chances of scorching the bacon in a too-hot pan. - S
lowly render the bacon until the drippings are released and the bits get crunchy (approximately
15
minutes). Use a slotted spoon to transfer the bacon bits to a paper towel–lined plate. And don’t forget to reserve the liquid bacon fat to make
Five-Minute Bacon Aïoli
!
R
epeat after me: turkey bacon is FAKIN' BACON!