Nom Nom Paleo: Food for Humans (13 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
To make NITER KIBBEH, an Ethiopian spice-infused ghee, just add two minced garlic cloves, half a chopped yellow onion, half a cinnamon stick, a teaspoon of finely grated ginger, and a quarter teaspoon of turmeric when you simmer the butter. It'll keep in the fridge for up to a full year!
SLOW-ROASTED TOMATOES
Got extra tomatoes sitting around? A nice long stint in the oven will concentrate their flavors and make each bite candy-sweet. Slow-roasted tomatoes can rescue almost any dish with a blast of toothsome umami.
| Makes 4 servings | 20 plum tomatoes |
| Hands-on time: 5 minutes | Kosher salt |
| Total time: 2 hours | Freshly ground black pepper |
| 2 tablespoons dried herbs of choice (I like basil or thyme) | |
| ¼ cup avocado oil or fat of choice |
DO THIS:
- P
reheat the oven to
300
°F with the rack in the middle position, and line a rimmed baking sheet with heavy-duty aluminum foil. - C
ut each tomato in half lengthwise. Arrange them in a single layer, cut-side up, on the baking sheet. Season with salt, pepper, and herbs. Drizzle the oil on the tomatoes. - R
oast in the oven for
2
hours or until the edges are lightly browned, rotating the baking sheet occasionally.
T
hey'll keep for up to a week in a sealed container in the fridge!
CARAMELIZED ONIONS
You know how some recipes call for cooking onions “
8
to
10
minutes until caramelized”? Total lie. It takes a
looong
time to properly caramelize onions, folks. But once you have some on hand, you can toss ’em on just about anything for a transformative burst of smoky sweetness. They’re well worth the time and effort.
| Makes ½ cup | 2 tablespoons ghee or fat of choice |
| Hands-on time: 50 minutes | 3 medium yellow onions , thinly sliced Kosher salt |
| Total time: 50 minutes |
DO THIS:
- H
eat the ghee in a skillet over medium heat. Add the sliced onions, and let them cook undisturbed for
1
to
2
minutes. - S
eason liberally with salt, and gently turn over the pile of onions every
3
or
4
minutes to ensure even cooking. Once the onions have softened and significantly reduced in volume, about
15
minutes, turn the heat to medium-low. - C
ontinue cooking, turning over the onion pile every
10
minutes or so, for
30
minutes or until golden brown.
T
he Caramelized Onions will keep for up to a week in a covered container in the refrigerator.
ROASTED BELL PEPPERS
Raid my refrigerator, and you’ll almost always find a stash of roasted bell peppers. These sweetly piquant vegetables are incredibly versatile: you can snack on these vibrant, smoky peppers straight out of the icebox, toss them on some leftover protein as a flavorful topping, or dress them to make a quick and colorful salad. Plus, they’re easy to make, and keep for up to a week (covered, of course) in the fridge. What’s not to like?
| Makes 1 cup | 3 medium bell peppers |
| Hands-on time: 15 minutes | Balsamic vinegar (optional) |
| Total time: 30 minutes | Extra-virgin olive oil (optional) |
DO THIS:
- P
osition the bell peppers directly on the burners of a gas range, and crank the heat to high. - C
har the peppers for about
5
minutes, rotating every so often with a pair of tongs. Blacken the entire surface of the peppers—it’ll be easier to remove the skin later. - O
nce the peppers are nicely blackened, toss them into a large bowl and cover tightly with plastic wrap or a lid. Leave them in there for at least
15
minutes, and up to a few hours. Let ’em sweat. - W
hen you’re ready, peel the peppers with your fingers. The papery skins should come right off. - R
emove the stems, tops, and seeds. Use a sharp knife to trim off the soft ribs, and slice the peppers into strips. Drizzle with balsamic vinegar and olive oil, if desired.
