It’s been awhile since I updated my food blog because to be honest, with the winter vortex we’ve been living under here in N.E. Ohio, I’ve been uninspired. Until now!
Enter right: my new recipe book Nom Nom Paleo: Food for Humans by Michelle Tam and her husband Henry Fong. After reading it, this was me. I’M IN LOVE! – This is by far the best cookbook I have (and I have a ton of cookbooks.)
It’s like a story book/cookbook, full to the hilt with awesome recipes that are simple yet flavorful, colorful cartoon drawings, photos of the author’s adorable children and of course the story of how Nom Nom came to be. If you love to eat Paleo like we do and get one cookbook this year, get this one.
The first thing I made was ghee. Then on to Big-O Bacon Burgers and Coconut Pineapple “Rice.” I’m not sure if she would have put those two dishes together in the same meal, but we loved it… like, loved-it-so-much-there-is -NOTHING-left- loved it. It was a party in my mouth.
Ingredients: (for Big-O Burgers)
1/2 pound- cremini mushrooms
6 pieces- fried bacon
1 pound- ground beef (grass-fed, no hormones, no antibiotics administered beef)
1 tsp. – kosher salt
Cut up bacon while cold with kitchen shears and add to a cold skillet. Fry on medium-low heat until crispy, about 25 minutes. Drain. (Save your bacon fat!)
While the bacon cooks, wash mushrooms and allow to drain on paper towels. Once dry, add to a food prcessor and pulse until they resemble crumbles.
Add ground beef, mushrooms and fried bacon together in a mixing bowl and mix well with your hands. Add your salt. Divide into 4 larger burgers or 6 smaller ones.
Melt the fat of your choice in a skillet (I used ghee, I also made from the Nom Nom Paleo cookbook.) Cook burgers to your liking. I like mine well done (no pink), my husband is a rare kinda guy (walk his beef through a warm kitchen.) *shiver!
If you’d like, you can wrap each burger patty in a lettuce leaf and serve with tomato slices or you can use roasted portobello mushrooms instead of buns. We just ate ours plain and they were fabulous just like that…
Now on to the Coconut Pineapple “Rice”
Rice is in parenthesis because rice isn’t Paleo, but surprise! cauliflower is and is our “rice” in this recipe. It’s super easy, and takes on the flavor of anything you put with it. Way cool!
Ingredients: (for Coconut Pineapple Rice)
1- large head of cauliflower, washed, cut into smaller pieces that will fit in the food processor (Mine was so big it made two large containers of “rice.” I used one container for this recipe and have one for another day.)
2- Tbsp. coconut oil
1- small yellow onion, or onion flakes (I used flakes and it was delicious)
1/2 cup- coconut milk
1 cup- pineapple, cut into smaller bite sized pieces
2- scallions, thinly sliced
Fresh ground pepper, to your taste
After washing cauliflower, toss into food processor and pulse until it resembles the look of rice
In a large skillet, melt coconut oil over medium heat and saute’ onion until translucent.
Add your cauliflower rice to the skillet, add your coconut milk and stir to distribute. Season with salt and pepper.
Cover with lid for 10 minutes until “rice” absorbs the coconut milk and the texture is fluffy and tender.
Remove to a bowl, top with scallions and pineapple and serve. Yum! Hope you enjoy as much as we did!