Happy Valentine’s Day!
Because I heart you guys so much, I’m going to treat y’all to a special Forky Friday roundup of recipes from my new cookbook, Nom Nom Paleo: Food for Humans, that have been reprinted (with permission!) around the web. Some of ’em (like my Bone Broth and Slow Cooker Kalua Pig) are classics that are familiar to loyal readers, but many of these recipes have never before appeared on my site, including my umami-packed Magic Mushroom Powder and Macadamia Nut “Ricotta.” You won’t find these exclusive recipes on my blog’s Recipe Index, so bookmark this post and share it with your friends.
Alright—enough of the jibber-jabber. On to the recipes!
Asian Cauliflower Fried “Rice”
This is one of my signature dishes, so there was zero chance of me leaving it out of my cookbook. Since the book’s release, I’ve loved seeing how my fried “rice” has been re-created (and in some cases, re-imagined!) by some of my favorite bloggers, including Diana Rodgers of Sustainable Dish, Kate Williams at Serious Eats, and Jaden Hair of Steamy Kitchen.
Check out this video of Jaden’s wonderfully pared-down riff on my recipe:
(Can’t view the video? Click here!)
Are you sick of hearing me extol the virtues of meaty bone broth?
Well, too bad, because I’m here to tell you to read this Serious Eats article about my recipe, in which my bone broth is put to the test.
Broccoli Bagna Cauda
Say it with me: BAHN-ya COW-dah. Fun, right?
Epicurious (which also reviewed our book) shared my recipe for this flavor-rich side dish. Go make it, and post a review!
Cinnamon Apple Scones
Crispy Mushroom Chips
Curried Cream of Broccoli Soup
Heather Armstrong of Dooce isn’t just a legendary blogging pioneer—she’s also a fellow Paleo eater! I started reading Dooce almost a decade ago, so it was a little surreal when I saw that she’d made my Curried Cream of Cauliflower Soup.
Devils on Horseback
I was inspired to make this sweet-and-savory appetizer after chowing down on a plate of Devils on Horseback at The Kitchen in Boulder, Colorado, so it’s only fitting that this recipe was featured in the Denver Post.
Psst: If any Denver Post readers tried to make this recipe, they were no doubt stymied by the fact that the ingredient list calls for my Macadamia Nut “Ricotta”—a recipe that the Post didn’t publish. But it’s your lucky day: my Mac Nut “Ricotta” recipe can be found below!
Eggplant “Ricotta” Stacks
Another recipe that calls for the all-important Macadamia Nut “Ricotta”!
Macadamia Nut “Ricotta”
Phew! Here it is, courtesy of Serious Eats!
Magic Mushroom Powder
Okay, gang: I’ve kept this one under wraps for a loooooong time. For almost two years, the secret formula for my Magic Mushroom Powder could be found only in my iPad cooking app. I included it in my new cookbook, and last month, I also shared it with The Oregonian, which proclaimed that “it truly is magic, adding much-desired umami to everything it touches…[I]t took something that was already quite good and turned it into something so tasty it could prompt involuntary back-flips. It would be perfect as a seasoning for everything from roasted chicken to grilled eggplant. It’s that magical.”
Get the recipe here!
Paleo Sriracha’s one of my most popular recipes, so it might surprise you to learn that I never wanted to make it in the first place. I wasn’t convinced that it was possible to make a real-food alternative to what’s already a near-perfect condiment. But Henry wouldn’t stop asking me to develop a Paleo sriracha recipe. After weeks of his cajoling, I finally gave in, and I’m glad I did. Henry’s happy, too, though I wish he’d stop saying “BEHOLD THE POWER OF MY WHINING” every time he takes a bottle of my sriracha out of the fridge.
If you’re looking for a new twist on this spicy flavor booster, check out Steamy Kitchen’s 20-Minute Sriracha Sauce, which is based on my recipe.
(Can’t see the video? Click here!)
Prosciutto-Wrapped Frittata Muffins
Here’s Paleo Parents’ take on another classic—and one of the earliest recipes from the very start of my blogging misadventures.
Slow Cooker Kalua Pig
You can’t call yourself a loyal reader of this blog if you haven’t tried my Slow Cooker Kalua Pig. Food News Journal reprinted the recipe from my book, as did my hometown paper, and Costco Connection, too. And it’s been on my blog forever, so you really have no excuses.
Seriously. Your Nomster status will be revoked if you don’t make this pronto.
Southwest Cowboy Chili
I’m incredibly honored that Serious Eats featured Nom Nom Paleo: Food for Humans in its “Cook The Book” series, and I love that they made my Southwest Cowboy Chili. It made me especially happy that they chose to cook from my book for an entire week during the site’s month-long “Vegan Experience.” Counterprogramming rocks.
Smashed Steak Skewers with Cherry Barbecue Sauce
Strawberry Banana Ice Cream
Our pal George over at Civilized Caveman was the first out of the gate to post a recipe from our book—even before a copy had arrived on his doorstep!
Uova in Purgatorio
Also known as “eggs in purgatory,” this is one of the recipes that a ton of readers were clamoring to see before the book was released.
If you were one of those eager beavers, I’m sure you already bought the book, right? No? Fine: here’s the recipe anyway. Don’t say I never give you stuff for free.
Winter Kale & Persimmon Salad
Last but not least: winter’s not yet over, so go make some Winter Kale & Persimmon Salad! Costco Connection (you know, the free magazine that gets mailed to all Costco members) featured a couple of my recipes recently, and this one’s a keeper. If persimmons have disappeared from your local market, just use apples. (Tip: this also makes for a great summer salad—just use stone fruit like nectarines or peaches in place of the persimmon!)
If you’re super-diligent about searching for my recipes online, you may find a few more from my book out on the world wide web. (I have it on good authority that Big-O Bacon Burgers will be making an appearance on Al Gore’s information superhighway very soon.)
Or better yet: Stop sitting on the fence, and just buy our book, Nom Nom Paleo: Food For Humans, already! It contains over 100 recipes—half of which are entirely brand-new and never-before-seen on either on this site or in our iPad app—and almost 1,000 photographs.
(Not sure which version of the book to get? My favorite is the super-high-quality hardcover with lay-flat binding, complete with thick, glossy Technicolor pages and a sewn-in ribbon bookmark. But if you’re an e-book fan, I also recommend the enhanced Apple iBooks version of the book, which is waaaay more fun and interactive than the static Kindle edition.)
In the meantime: