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Nom Nom Paleo: Food for Humans Kindle Edition
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"Enlightenment Now: The Case for Reason, Science, Humanism, and Progress"
Is the world really falling apart? Is the ideal of progress obsolete? Cognitive scientist and public intellectual Steven Pinker urges us to step back from the gory headlines and prophecies of doom, and instead, follow the data: In seventy-five jaw-dropping graphs, Pinker shows that life, health, prosperity, safety, peace, knowledge, and happiness are on the rise. Learn more
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My expectations were way beyond exceeded. The cookbook itself is absolutely gorgeous--it has a big, solid cover, easily turnable pages, and beautiful pictures that really make you hungry! You'd never guess that this was a "paleo" cookbook: it looks (and is) very professional.
Whether you are an experienced chef or a newbie home cook, you'll find a recipe that's just right for you. There are simple dishes, like shrimp and watermelon skewers, that are perfect for quick weeknight dinners, and more complex dishes, like the Southwest Cowboy Chili, that are great projects for weekend culinary adventures. So far, I have made the Spicy Coconut Shrimp, Peruvian Spatchcocked Chicken, Slow-Cooker Kahlua Pig, Polpette di Vitello, and Egg Fo Young--all five have been tasty, easy to prepare, and really pretty on the plate. (My favorite so far? Hands-down the Peruvian Spatchcocked Chicken.) I'm also looking forward to trying the Slow-Cooker Korean Short Ribs, Devils on Horseback, Pistachio Apple Salad, and Crispy Gizzard Confit, among many others...I know I'll keep turning back to this cookbook for months to come.
One other review complained that the recipes were "too simple." In my opinion, we sometimes get so wrapped up in fancy, complicated preparations that we forget what tastes best: things like a warm baked sweet potato, slow-cooked roast beef, or a perfect hardboiled egg. Michelle's recipes have really inspired me to get back to basics and just enjoy the taste of simply prepared vegetables and protein.
I'd highly recommend this cookbook for anyone who is passionate about healthy food, from those just exploring paleo to old-time pros. I promise you won't be disappointed.
1) Big-O Bacon Burgers – p 226 in Roasted Portobello Mushrooms – p 144 with Paleo Mayo (added roasted garlic and fresh basil to it) – p 40, Caramelized Onions – p 38, Roasted Bell Peppers – p 39, lettuce, and tomato. Delicious! You need no side dish with that fella! I couldn’t even finish mine, and I’m an eater.
2-3) Furikake Eggs – p 126. The bacon lardons aren’t supposed to be there, but I add them to this if I have them in my fridge. :D The whites are just set, and the yolks are perfectly runny. Love this method. She has a single serving in an 8” skillet, so I pulled out a 15” skillet to make the recipe for four. I don’t have them, but if you had fajita pans with underliners, this would be a killer second use for them. You could toss them all on a big sheet pan, and make individual servings for everybody with perfect timing like a breakfast rock star. Nice.
4) Spicy Coconut Shrimp – p 176 and Coconut Pineapple “Rice” – p 157. Tropical heaven on a plate.
5) Super Porktastic Meatloaf – p 243 and Garlic Mashed Cauliflower – p 155. Super yummy. People were happy. Save a cup of the garlic mashed cauliflower. They’re an ingredient in the meatballs in the next picture.
6) Polpette di Vitello – p 211 and Broccoli Bagna Cauda – p 148. Yes! The meatballs are delicious, and the garlicky, anchovied, lemony broccoli is over the top. I’ll have to double the broccoli in this house next time.
7) Yankee Pot Roast – p 218. So tender and delicious! My kids loved this one. About 20 minutes are hands-on, and then into the oven for 3-4 hours.
8) Walnut Prawns – p 173 with Maple Spiced Walnuts – p 67 and Winter Kale and Persimmon Salad – p 94. The walnut prawns were super rich and I’d double the recipe for the maple spiced walnuts next time because they’re a total kid-pleasing nibble. The sweet permissions and earthy kale were the perfect balance for the prawns.
9) Kabob Koobideh – p 214. Awesome. The smell of those on the grill brought the teenagers outside in the cold. They instruct to elevate the kabobs between two bricks, but because I may have been impatient and only went with half the fridge resting time, I just went with a grill mat with nonstick spray and that worked just fine.
10) Mulligatawny Soup – p 110. Great flavor and totally produce filled.
Some others I have flagged to try: Brussels Sprouts Chips – p 70 * Apple Chips – p 71 * Kale Chips – p 73 * Bacon and Guacamole Sandwiches – p 83 * Salad Lyonnaise – p 96 * Classic Coleslaw – p 99 * Pistachio Apple Salad – p 100 * Fast Pho – p 106 * West Lake Soup – p 108 * Curried Cream of Broccoli Soup – p 113 * Carrot and Cardamom Soup – p 115 * Watermelon Gazpacho – p 116 * Uova in Purgatorio – p 132 * Prosciutto Wrapped Frittata Muffins – p 134 * Chinese Egg Foo Young – p 136 * Eggplant “Ricotta” Stacks – p 141 * Zoodles – p 143 * Kabocha Wedges – p 145 * Cavolini al Forno – p 146 * Pressure Cooker Spicy Collards and Bacon – p 151 * Asian Cauliflower Fried “Rice” – p 161 * Shrimp and Watermelon Skewers – p 178 * Fried Salmon Patties – p 180 * Fiona’s Green Chicken – p 193 * Chicken Nuggets – p 195 * Kabab Koobideh – p 215 * Smashed Steak Skewers with Cherry Barbecue Sauce – p 220 * Southwest Cowboy Chili – p 224 * Vietnamese Lettuce Cups
I’ll update this as I play in the book more.
But the con is a pretty big one for me: some of the ingredients she uses or mentions are not readily available to me and I am unable to locate on the Internet. If you live in a smaller area, you may want to consider that before purchasing!