Chorizo, eggs, sweet potatoes and quinoa. It’s not balanced but it is good! Comfort food [rebel] sunday retreat! Coffee would have been great but I just weaned myself off my daily caffeine fix and just survived some horrible, horrible withdrawals. So…no.
Here’s a simple Paleo mayonnaise recipe which, come to think of it, dates back to my grandmother’s time and way before the new Paleo lifestyle even had a name! The philosophy is simple: Back to basics, baby!
My dad always made this while we were growing up and he still tries to make it during family visits even now that we’re all grown up and married. Okay, okay, we twist his arm for it.
Aaaah, the taste brings so many fond memories of childhood when we were all huddled together around the dining table waiting for daddy as he patiently stirred the concoction by hand because mini immersion blenders were still unheard of back then (yeah, I’m kind of ancient). We would then be walking around the house holding spoonfuls of mayo and licking them like lollipops. Like that.
Here’s all you’ll ever need:
1 large egg yolk (lately I’ve been adding the white into the party and so far it doesn’t alter anything at all)
1/2 to 1 teaspoon salt (I use pink himalayan rock salt or real sea salt crystals)
1 to 2 tbsp lemon or lime juice (or calamansi because it is always better in my book and lemon truthfully ain’t got nothin’ on it — if you’re Filipino, you know where to get it, if you’re not Filipino but you have a Filipino neighbor who has a calamansi tree in the backyard, you’re in luck!)
1 cup extra light olive oil
*If you noticed, I gave a range on the calamansi and the salt, because:
1. It really depends on how sour-salty you want it
2. I don’t really use measurements and scoop the salt with my fingers and my calamansi juice holder is the old trusty chinese soy sauce dipper that must have made it’s way to my house from a dimsum spot, lol.
Anyway, here’s all you’ll ever need to do:
Put everything together in a small deep bowl (or straight in a mason jar for storage convenience) in this order:
oil ~ lemon juice ~ egg (wait until it settles) ~ salt
Immerse your stick blender all the way down and mix for about 20-30 seconds. I still feel like a little kid each time I watch the magic happen. You know, when the clear mixture slowly turns into a thick yummy blob. You can keep the blender on and moving it up and down until all the oil disappears into the blob.
Easy peasy “lemon” squeezy, eh?
Bless with love and put it away in a sealed airtight container. I like to keep mine in the coldest part of the fridge. They said it lasts as long as the shelf life of the egg you used. It normally lasts for about a week if it doesn’t get all eaten up, that is. I like to mix my mayo with a generous serving of onion powder and chives when I use it as a dip for carrots and such. You should see me go to town with it! And have I said fried or steamed fish? And steamed white rice (if you’re okay with that).
Which reminds me…when you’re done, you can lick the blender blades too if you want to. You can thank me later for that. And oh, just unplug it first though. You can thank me for that one too!
Tonight’s dinner is called “Prepare-something-special-for-the-hubs-since-it-has-been-a-while-and-before-he-starts-feeling-neglected-because-of-too-many-things-I’ve-gotten-entangled-with-lately-like-running-painting-more-fulfilling-orders-for-my-business-and-worrying-about-some-real-scary-health-issues-in-our-family” (wow, that’s a lot of dashes). Well, AKA “non-paleo treat for the hubs for being such a sweet sport in the past months” (no more dashes). In other words…..baked rosemary snapper– thanks to our backyard (for the rosemary, not the fish), risotto-wannabe made with quinoa and a side of cauliflower and broccoli (not from the backyard, though I wish).
Still healthy-ish. I will be back to edit this post and include the recipe tomorrow! Promise.
I’m back with the recipe, two days later than promised. Pardon my tardiness, some serious life bits got in the way.
I’m not really good with writing down my process in the kitchen since I’m 40% instinctive, 20% scientific aka “let’s follow the recipe to the letter no ifs and or buts, good luck”, 20% rebellious and untrusting aka “maybe not” and 10% just-throw-in-more-salt (slash sugar slash pepper slash butter)-for-good-measure (did it add up to 100?) so please bear with me.
*** REALLY SIMPLE BAKED SNAPPER FILLET ***
Snapper fillets (1.5 lbs)
2 sprigs of fresh rosemary
Almond meal (or bread crumbs if you’re okay with it)
Lemon slices (when serving)
Preheat oven to 425 degrees. Wash the fish, dab dry with paper towels, drizzle olive oil on the fish (I like using the pressurized mister), rub with salt, pepper and garlic and sprinkle rosemary (must be removed from stem and chopped). Do this on both sides. Dust the top with almond meal or bread crumbs.
Stick the tray in the oven for about 10-15 minutes. It cooks fast because of the high heat. You do not want to overcook it. You can test doneness with a fork, it’s ready once the meat moistly flakes or separates and is no longer translucent (but I figure you already know that).
*** REALLY SIMPLE RISOTTO-ESQUE QUINOA ***
Water (ratio: for every one cup Quinoa, add 2 cups water to the pan)
Heavy Whipping Cream
Grated garmesan Cheese
Salt and Pepper (optional, since the cheese takes on the responsibility of throwing a little bit of salt into the party)
Ghee (because I use that instead of butter in my kitchen)
Very important: Wash the quinoa thoroughly by running water through it on a screen strainer to get rid of the bittertasting saponin coating.
Boil the quinoa with the right ratio of water on medium heat. Lower it down once it achieves a rolling boil. Stir occasionally to make sure nothing sticks. It’s done once the water is almost gone (but not wayyyyy gone). Stir in about 2 tsps of ghee and squeeze the juice of one lemon unto it (be careful not accidentally drop the seeds) and about uhm….I actually didn’t measure…. about 3/4 cup heavy whipping cream? I would play it by ear with the cream, the goal is to evenly coat all the quinoa but they should not be swimming on it. Season with salt and pepper (according to taste). Sprinkle with grated parmesan cheese.
~~~ HOW TO “PALEOFY” OR “SEMIPALEOFY” THIS MEAL ~~~
1. Quinoa has always been a grey area in the fifty shades of Paleo, so when in doubt, the answer is take it out. Replace with Cauliflower fried rice. I will post the recipe soon!
2. Take out the dairy (heavy whipping cream and parmesan). It’s okay to leave the ghee in, it will still give the risotto-esque dish a creamy note.
3. Use almond meal instead of bread crumbs on the snapper. Also, if the fish is “wild-caught”, then that’s better!
Bless with a little love (or more if you have a lot of it) and serve.