Nom Nom Paleo

Tomato and Basil Salad

Pin It

Whenever I throw together a simple recipe, I’d like to think I’m channeling Alice Waters, but in all honesty, I’m way more Paula Deen.

Sigh.

That being said, this dish will taste awful if you’ve got crappy, mealy, unripe tomatoes: you can only go simple if you’ve got kickass quality ingredients.

Here’s what I gathered to feed 4 people:

Here’s how I made it:

I gathered my ingredients…

…and started chopping!

I marinated the sliced shallots in my favorite aged balsamic for at least 15 minutes to mellow their bite.

Lastly, I plated the sliced tomatoes with the shallots, a splash of olive oil, a sprinkle of fleur de sel, a few grinds of freshly ground black pepper, and basil chiffonade. 

That’s it! Make this delicious salad before summer is over!

Damn Fine Chicken

Pin It

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Did that title catch your attention? Good.

This recipe was inspired by David Lebovitz — whom I’ve already written about crushing on. I love his easy and delicious recipe for roast chicken with caramelized shallots, and this is my take on it. It’s super simple and scrumptious — MAKE IT ALREADY!

I’ve prepared this dish a number of different ways (subbing in different alliums, vinegars, and fats) depending on what I have available in my pantry, and it always comes out wonderfully. 

Here’s how I made enough chicken to feed 6:

  • 2 large shallots, minced**
  • 3 Calçot onions or scallions, thinly sliced**
  • 3 tablespoons sherry vinegar (or balsamic vinegar)
  • 3 tablespoons avocado oil, melted ghee, coconut oil, etc.
  • 1 tablespoon coconut aminos
  • 1 tablespoon Red Boat fish sauce
  • Kosher salt
  • Freshly ground pepper
  • 10 drumsticks or 8 chicken thighs

(*in place of the alliums, you can sub in 3 tablespoons of Penzeys Spices’ Sunny Paris seasoning)

Here’s how to make it:

Mix together the shallots, onions, vinegar, oil, coconut aminos, fish sauce, salt (2 large pinches), and pepper (several grinds) in a large bowl.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Then, plop the drumsticks on top, and…

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

…use your hands to make sure the chicken is well-covered in marinade.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning — that way, the drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

When you’re ready to cook, preheat the oven to 375 F on convection bake (or 400 F non-convection). Arrange the chicken in an oven-safe baking dish, sprinkle on some Fines Herbes seasoning (if you want), and pop it in the oven.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Arrange the drumsticks on a platter, and…

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Pour the cooking liquid over the chicken.

Damn Fine Chicken by Michelle Tam http://nomnompaleo.com

Simple and ridiculously good!


Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).

Sautéed Spinach with Bacon, Bacon Grease, Shallots, & Mushrooms

Pin It

Hello bacon, my old friend, I’ve come to eat you once again…

(Go ahead: Sing along with me to the tune of Simon and Garfunkel’s The Sound of Silence. You know you want to.)

Now that I’m done with the Whole30 program, I’m free to add some bacon-y goodness to our dinner. And it just so happens that I found a recipe on Martha Stewart’s Everyday Food website for sautéed spinach and bacon that looked easy and tasty (my two prerequisites for any weekday dish). After surveying the contents of my crisper, I decided to modify the recipe a little by adding some sliced shallots and cremini mushrooms. I also opted to bake my bacon instead of frying it in the pan because I’m less likely to burn the bacon when I bake it. Bonus: I can also collect the delectable bacon grease in the tray!

Here’s what I assembled:

  • 1 pound organic baby spinach
  • 12 ounces of cremini mushrooms, sliced
  • 2 large shallots, thinly sliced
  • 3 slices of uncured bacon, baked and crumbled
  • Bacon grease (reserved from baking the bacon slices)
  • 2 teaspoons Banyuls vinegar (I just found out that wine vinegar is not technically Whole30 — oops! Don’t tell anyone.)
  • Kosher salt
  • Freshly ground black pepper

Here’s how I made it:

I gathered up my ingredients…

…and heated the bacon grease in my trusty cast iron skillet over medium heat. Once the pan was hot, I sautéed the sliced shallots with some salt and pepper…

…until they were translucent and softened.

Next, I added the mushrooms and cooked ‘em until they developed some brown bits and the liquid evaporated.

I tossed in the spinach in batches…

…adding more as it wilted. I seasoned the dish with the vinegar, salt, and pepper.

Then, I plated the dish and sprinkled the bacon bits on top.

This dish totally hit the spot with a 1-2 punch of bacon grease and crispy bacon bits! Oh bacon, how I’ve missed you!

David Lebovitz’s Super Easy Roast Chicken with Caramelized Shallots (Whole30 Style)

Pin It

David Lebovitz, will you marry me and be my gay husband? I know I’m not worthy but I’ll promise to adore you, do your laundry, and laugh at all your jokes.

Seriously, he’s one of my favorite food bloggers and cookbook authors of all time. I’m a daily snooper on his site because his posts are so damn funny, witty, and chockfull of fail-proof recipes. Before I morphed into a cavegirl, I was always making one of his ice cream recipes or a batch of his cookies. Maybe that’s why I always had a thick middle…

One of my regular go-to weeknight meals is his savory recipe for roast chicken with shallots. The recipe takes about 5 minutes of prep time and the rest of the cooking is done in the oven. You’ll have plenty of time to make side dishes or even a sidecar cocktail.

Upon closer inspection, his recipe isn’t really Whole30 compliant due to the soy sauce and I don’t want to use extra virgin olive oil since it’s being roasted at a high temperature. I was determined to make it work so tonight I made some substitutions to make the dish more pleasing to my Paleo friends. You’re welcome.

Here’s what I assembled:

  • 3 tablespoons avocado oil (or butter, coconut oil, ghee, animal fat)
  • 3 tablespoons Banyuls vinegar (or your favorite vinegar - sherry is fantastic!)
  • 1 tablespoon coconut aminos
  • 4 large shallots, peeled and minced (you can also substitute 2 medium onions)
  • Kosher salt and freshly ground black pepper
  • 8 chicken thighs, bone-in and skin-on
  • large handful of Italian parsley, coarsely chopped

Here’s what I did:

I preheated the oven to 425 F. In a 9x13 baking dish, I whisked together the avocado oil, vinegar, shallots, coconut aminos, a generous amount salt (I used 3 large pinches) and freshly ground pepper.

Then, I tossed the chicken with the mixture making sure the pieces were well-coated with shallots.

I turned the chicken skin-side up and popped the dish in the oven. After 20 minutes, I flipped the chicken pieces (making sure to top the chicken pieces with shallots again).

About 25 minutes later, the chicken was finished cooking and the shallots were caramelized. I removed the chicken from the oven…

 …flipped it skin side up…

…and tossed on the chopped parsley.

This chicken was really flavorful: slightly tangy, onion-y, and delicious. The dish creates it’s own sauce which you MUST spoon onto your chicken. It smells so damn good while it’s cooking and it’s so effing easy. You should definitely put it in your repertoire!

I’ve tried this recipe with lots of different vinegars (e.g. sherry, red wine, balsamic, champagne) but Banyuls vinegar is awesome. It’s a nicely balanced vinegar made from Banyuls, a dessert wine  produced from old vines cultivated in terraces on the slopes of the Catalan Pyrenees in the Roussillon county of France.

Sounds fancy, doesn’t it? Try it if you can find it!

Stir-Fried Shiitake and Broccoli Slaw

Pin It

I went to the farmers’market this morning and bought some organic shiitake mushrooms from my favorite mushroom vendor, Far West Fungi.  The mushrooms are always super high quality, mostly organic, and keep for 1-2 weeks if I keep them in a paper bag in my fridge (on the shelf, not the crisper).  After rummaging through my fridge for old produce (I got a shitload of new produce this morning at the market), I decided to make a shiitake and broccoli slaw stir-fry.

Here’s what I assembled:

  •  2 tablespoons of Kerry Gold unsalted butter
  • 1 large shallot, minced
  • 1 -2 anchovy fillets, packed in olive oil
  • ¾ lb shiitake mushrooms, quartered and stemmed
  • 2 garlic cloves, minced
  • 1-2 tablespoons fish sauce
  • 1 tablespoon of apple cider vinegar
  • 1 package of broccoli slaw

 Here’s what I did:

I prepped the chopped shallots…

…the mushrooms…

…and grabbed the broccoli slaw from the fridge.

I heated the butter in my large cast iron skillet over medium high. 

Once the butter had melted, I added the shallots and sautéed until translucent.  Then, I added the garlic cloves and anchovies and mixed that around for ~30 seconds. 

I added the mushrooms to the skillet and seasoned everything with some salt and pepper.

After the liquid in the pan had evaporated and the mushrooms were browned in spots…

 

…I added the broccoli slaw and some fish sauce and apple cider vinegar to taste (around 1 tablespoon each).

Easy and yummy!