Simple Supper Friday: Fennel and Sausage Bowl
Fennel and sausage bowl.
Dishes like this one have been some of my favorite quick meals lately. There’s so much room for experimentation, and it’s easy to put together based on what’s in the refrigerator. It’s versatile and can be eaten for breakfast, lunch or dinner, and also serves well as a side dish.
I actually made this for lunch yesterday, and sat outside on my patio in the warm sunshine, while I savored each bite. It was in the 60s, which was lovely to come back to after the 30 degree temperatures in Michigan (thankfully, there was lots of sun there though). Lucky for us, the warm weather is supposed to continue and supposedly, it’s going to be in the 70s this weekend. Happy Easter to us, right?!
Speaking of Easter, I need to finish planning my Easter meal. It’ll just be Jesse and me for dinner and so far, all I know is that we’re having a US Wellness Meats sugar-free ham. I’m thinking maybe something with fresh pineapple and a seasonal veggie saute. Naturally, there will be some sort of dessert too because it’s a holiday, and I like to have dessert for holiday meals. I guess because it’s always been the tradition and makes the meal that much more special. Oh, and I’ve had deviled eggs on my mind, especially since my mom was talking about them in the car the other day, when driving me down to the Detroit airport. Funny, I’ve never even made deviled eggs before, but I have many good recipes to choose from.
What are all of you doing for Easter? Are you making anything special? Are any of you coloring eggs?
Ingredients:
- 1 chicken and apple Applegate sausage, sliced
- 2 tsp coconut oil
- 1 tsp grass-fed butter
- 1 small fennel bulb, chopped
- 1 pasture-raised egg, beaten
- 2 Tbsp low-sodium chicken broth
- 4-5 lacinato kale leaves, stemmed and torn into pieces
- Pepper to taste
- 1/4 tsp red pepper flakes
- 1/2 tsp ground fennel
- Dash of paprika
Directions:
- Heat coconut oil and butter in a medium skillet over medium-high heat. Add the sliced sausage and turn heat down to medium. Allow sausage to sizzle and brown in the melted fat for a few minutes.
- Next, add the chopped fennel and chicken broth, and continue to cook for a minute. Then, add the beaten egg and pepper. If need be, add a little more fat (butter or coconut oil) to the pan. Stir and allow to cook for a minute.
- Add the kale, red pepper flakes, ground fennel and paprika. Stir and allow to cook until kale is softened, about 1-minute or so. Add more pepper if needed.
Yields: 1 serving
Pineapple Turkey Burger Bowl
Baked pineapple burgers with brussel sprouts.
First off, pardon my no-post yesterday. Usually I always post on Tuesdays and take a break on Wednesdays, but I was anxiously studying for a final yesterday and took advantage of every precious minute. The funny thing is, I got to school yesterday all raring and ready to go, only to hear the teacher announce that the test was now optional. She said she was really proud of the hard work we did this term and even though she wrote what she called, “a really great exam,” decided to leave things in our hands. You see, she experimented with a new class structure this term after some changes were made, so we were essentially her guinea pigs. We had some challenging, yet beneficial assignments and discussions, as well as a couple tough quizzes. I guess she felt like it was enough. Anyway, we could take our current grade as is or take the test to try and boost it, if needed. Since I already had an A and didn’t want to risk losing that A (the test could still hurt you if you did poorly) I opted out, but still had my jaw dropped when I left the classroom. All I could think was,”Holy crap, is this real life? This never happens!” I was elated and grateful, but at the same time, could have really used the time I spent preparing to study for my other exams. Whatever though, it’s still better than having to take the test and studying helped me retain the information that much more. Afterward, I used my freed up time to finish a final project and spent three consecutive hours at the library to do so. Two finals down, two to go!
Anyway, onto the food! When I brainstormed this recipe, I never expected it to turn out the way it did. Don’t get me wrong, I figured it’d taste good, but didn’t think it’d taste as wonderful as it did. Jesse and I both raved about it! My intention was to make patties with the burger mixture, but after a few tries, I could see it was not happening. Instead, I added an egg, patted it down into a pan and tossed it in the oven. Problem solved. This way, it gave me a chance to cook the veggies and time things out appropriately. The pan really was the easy way out, but it was for the better.
For the baked pineapple burgers:
- 1 lb ground turkey thighs
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 3/4 cup chopped canned pineapple pieces in its own juice (reserve juice)
- 1 pastured egg
- 1 Tbsp reserved pineapple juice
- 3 Tbsp coconut aminos
- Pepper to taste
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl with your hands. Pour mixture into a 9×9 pan and pat down evenly. Bake for about 25-30 minutes, or until burger mixture is cooked through.
For the veggie mixture:
- 2 slices US Wellness Meats grass-fed beef bacon, chopped
- 2 cups brussel sprouts, trimmed and halved
- 1 tsp additional bacon fat, if needed
- 1 green onion, finely chopped
- Splash of reserved pineapple juice
- Sea salt and pepper to taste
- Dash of cayenne pepper
- Heat large skillet over medium heat. Add chopped bacon and cook a few minutes, stirring occasionally.
- Next, add the brussel sprouts and the additional bacon fat, if needed. Season to taste with sea salt and pepper. Continue to cook a few minutes, until brussel sprouts are browned.
- Add the green onion, pineapple juice and cayenne, and stir. Continue to cook a few more minutes.
- Serve on top of a slice of baked pineapple burger, and top with macadamia nut mayo. Garnish with some leftover pineapple pieces, if desired.
St. Patrick’s Day Recap
My St. Patty’s Day meal.
Monday, already? It always comes so quickly, doesn’t it? Well, anyway, I hope you all had a lovely weekend and St. Patrick’s Day. Did you do or make anything special to celebrate? I made corned beef with carrots, onion and cabbage, which tasted delicious. I probably hadn’t eaten corned beef since I was between the ages of 12-15. I cheated a little and bought 2 lbs worth of fresh, local corned beef at Whole Foods. It was pre-brined and had spices rubbed all over it, and just needed to be cooked. I threw it in the Crock Pot with carrots, yellow onion, green cabbage and bone broth, and let it cook for about 4.5 hours. It was perfect and much better than the corned beef I recall eating as a kid. The beef was more brown than pink after cooking, because it didn’t contain any nitrates, but it did have beet powder in the brine, which allowed for a tiny bit of pink. I served it up for us in bowls, to allow for ladel-fuls of savory broth. Specifically, here’s what I did for the recipe:
Corned beef and cabbage
- 2 lb pre-brined fresh corned beef
- 1 yellow onion, sliced
- 6-8 medium carrots, chopped into 1-inch pieces (I used orange and multicolored carrots)
- 1 head of cabbage, quartered
- 4 cups bone broth
- Place corned beef in the bottom of the slow cooker. Top with carrots, onion and finally cabbage. Pour broth over everything, making sure the meat is covered by about 1-inch.
- Put lid on slow cooker and cook on high for about 4.5 hours.
- Slice meat against the grain to serve. Top with veggies and lots of broth. Watch out for loose peppercorns from the rub!
For a St. Patty’s Day treat, I whipped up the egg version of Against All Grain’s, cinnamon ‘oat’meal raisin cookies. Holy moly, these really do turn green too, especially as they sit and cool. The reaction of sunflower seed butter and baking soda causes the green to occur, in case you’re wondering. Mine turned just as green as Danielle’s (blogger of Against All Grain) did in her pictures! They almost look mossy and even look slightly blue, which may be in part from the raisins. Because of their mossy appearance, they’re definitely a Portland-appropriate cookie! We have a lot of moss here, because of rain and being in a valley.
Speaking of this recipe, I had to chuckle when I read some of the comments. One of the readers, who clearly doesn’t pay attention or read Against All Grain’s posts very often, asked how much oats are needed for the recipe because it wasn’t mentioned in the ingredients. I loved Danielle’s response, telling her that it is a grain-free site and there are no oats in the recipe! The unsweetened coconut is meant to emulate the oats. Some people are so oblivious, yet I find it entertaining…sometimes.
Danielle’s pictures were so pretty that I decided to borrow one. Mine wouldn’t do the cookies as much justice! (Photo credit: Againstallgrain.com)
So, that was my St. Patrick’s Day. The rest of my weekend included (kind of) studying for finals, working on a final project, working at the gym, laundry and errands.
Also, I’ll be recapping soon about the final verdict on my food log assignment. I was hoping to get the assignment back, so that I could have all the specific details my partner laid out for me, but we never got it back. My teacher may hand them back on Thursday, when I go to take the final exam, but I’m not sure. I may have to go off of memory! Lucky for me, I have a pretty good memory. Just ask my family.
Simple Supper Friday: Skirt Steak Stir Fry
Skirt steak stir fry.
It’s been a really long time since I made stir fry, and this recipe really hit the spot. I remember trying a stir fry variation a while back, but it was only okay. I think it’s because it was missing the salty flavor of soy sauce, tamari or coconut aminos. Soy sauce and tamari are both out for me because of the wheat and soy, and I avoided coconut aminos up until recently because they’re considered questionable on the SCD. Since I’m 1-1/2 years in on my healing process, I thought I’d give the coconut aminos a shot. Lucky for me, I had no problems. I used to cook with coconut aminos prior to eating SCD/paleo, because I learned a long time ago that wheat/gluten was not okay for me. Needless to say, I’m happy to have a bottle back in my refrigerator.
This recipe is flexible in the sense that you can use any protein or veggies that you like. I definitely recommend trying it with the skirt steak though. It works great for stir fry and cooks up quickly because of its thin nature. Plus, it’s oh so flavorful. I think I’ve said this before, but it’s one of my favorite cuts of beef.
This is great served with chopped raw cashews and/or green onion, and with an extra drizzle of coconut aminos. I’m not a sesame seed fan, but that would work well as a garnish too.
Ingredients:
- 1 Tbsp coconut oil, plus extra for eggs
- 1 lb grass-fed skirt steak, sliced into strips
- 3 cloves garlic, minced
- 1 cup shitake mushrooms, sliced
- 2 celery stalks, chopped
- 3 large carrots, chopped
- 1 medium broccoli crown, chopped
- 1 8 oz can sliced water chestnuts
- 1/4 cup coconut aminos, plus extra if needed
- 1-2 Tbsp rice vinegar (yes, rice vinegar is okay!)
- Splash of low-sodium chicken broth
- Dash of red pepper flakes
- Sea salt and pepper to taste
- 3 pastured eggs, beaten
Directions:
- Melt coconut oil in a large skillet over medium heat. Add the garlic and celery, and saute about 1 minute. Then add the skirt steak strips and season with a little sea salt and pepper. Continue to saute for a couple minutes.
- Then, add the carrots, broccoli and mushrooms. Add the coconut aminos, rice vinegar, chicken broth and red pepper flakes. Continue to cook over medium-low heat.
- Meanwhile, heat a small skillet over medium heat. Add a little coconut oil to the pan and once melted, add the beaten eggs. Allow to cook for a few minutes. Once it starts to set, lift the edges of the omelet with a spatula to allow some of the egg liquid to get underneath. When the omelet is stable enough, flip and allow to cook an additional minute. Remove from pan and place on cutting board to cool.
- Add the water chestnuts to the stir fry and stir. Turn heat down to low. Slice the cooled omelet into strips, then chop into small pieces. Add to the stir fry.
- Once everything is heated through and veggies are softened, but still slightly crisp, remove from heat. Serve over cauliflower rice or zucchini noodles (use a julienne peeler to make noodles). If desired, you can mix the cauliflower rice or zucchini noodles into the stir fry and then serve. Top with garnishes of choice and extra coconut aminos, if desired.
Yields: 4 servings
Brussel Sprout Hash
Brussel sprout hash featuring apple, prosciutto, leek and pecans.
This meal is incredible and yields the perfect combination of salty, sweet, and savory. It’s a beautiful thing, folks. I threw it together (literally) the other day for lunch and oohed and aahed the whole time I ate it. It came together on a whim and without a plan, which is one of my favorite ways to create and test recipes. There has to be motivation and joy behind it though, otherwise, things are likely to not work out.
A special thanks to my dear friend, Laura, for the Scottish leek. She gave it to me straight from her garden last week. It was leftover from last year’s bounty. This type of leek is much smaller, and roughly the size of a large green onion. A little bit of regular leek will suffice in this recipe as well, so don’t fret if you can’t find the Scottish variety.
Ingredients:
- 1/2 Tbsp coconut oil
- 1 cup brussel sprouts, trimmed and quartered
- 1 small Scottish leek, chopped OR 1/4 cup regular leek, chopped
- 1/2 Lady Alice apple, diced
- 2 pieces prosciutto, chopped (I used Applegate brand — just pork, salt and spice)
- 1/2 Tbsp Dijon Mustard
- Splash of low-sodium chicken broth
- 1 Tbsp pecans
- Pepper to taste
Directions:
- Melt the coconut oil in a large pan over medium heat. Add the leek and brussel sprouts, and season to taste with pepper. Saute for about 5 minutes or until brussel sprouts are browned.
- Next, add the apple and prosciutto, and continue to cook for a few minutes more. Mix in the Dijon and chicken broth, and let cook for a minute or two longer. Stir in the pecans, remove from heat and serve.
Yields: 1 serving
Simple Supper Friday: Chicken Chana Masala
Chicken chana masala.
I’m so excited! I now only have one more week of regular classes, then finals. Woo hoo! On the downside, three of my four finals are comprehensive exams. Not fun, but I’ll survive and am not focusing on the downside. Another fun thing? I’ve started receiving big packages in the mail. Specifically, wedding shower gifts. It’s super exciting! I’m having a wedding shower back in Michigan at the end of the month, but some people are sending their gifts directly to me, so I don’t have to have things shipped back or checked on the plane. It’s much appreciated, but obviously, I’ll do whatever I need to do.
On that note, I’m going to have to start making room, especially in the kitchen, for our new things. I love getting rid of stuff, especially when it’s being replaced with something nicer. All in all, this whole process is really exciting, and I’m so grateful that we’re doing a small, private ceremony and a celebratory party back home. With my family helping arrange the party in Michigan, and things in line out here, there really isn’t any stress. Jesse and I are very blessed.
Meanwhile, this is a chana masala-inspired dish. As a former vegetarian, I used to love chana masala when I’d go out for Indian. Since I avoid chickpeas (and other legumes), which are used in chana masala, I substituted chicken instead, which seemed to work well. I wanted a touch of creaminess to mellow out the spices in the dish, so I also added some coconut milk, which isn’t typically used in chana masala. I am a sucker for coconut milk in dishes and besides, I thought it made the dish taste better.
Ingredients:
- 1 Tbsp grass-fed ghee
- 1 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 yellow onion, chopped
- 1 14.5 oz can unsalted diced tomatoes
- 1/4 cup full-fat coconut milk
- 1 tsp chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp ground ginger
- Dash of cayenne
- 1/2 tsp sea salt
- Unsweetened coconut flakes for garnish, optional
Directions:
- Melt the ghee in a large skillet over medium heat. Add the onion and saute a couple minutes. Then, add the chicken pieces. Continue to cook for 5-7 minutes, stirring occasionally.
- Add the spices and sea salt, and stir. Then, add the tomatoes and coconut milk. Cover and cook over medium-low heat for 10-12 minutes. Add a bit more coconut milk, if needed.
- Serve over steamed greens or cauliflower rice and garnish with unsweetened coconut flakes, if desired. Fresh cilantro would also serve as a lovely garnish.
Yields: 3 servings
Simple Supper Friday: Figgy Bacon Burgers
Figgy bacon burgers.
Sweet, salty, simple. That was my mantra when creating these burgers. Lucky for me, they came out exactly that way. I originally thought about mixing Dijon directly into the burger mixture, but feared it not working out, so used it for garnish instead. I highly recommend serving these with the Dijon, as it complements the entire flavor profile of the burger. Jesse ate macadamia nut mayo on his instead and said it tasted delicious. I didn’t try it, but imagine it’s pretty tasty as well.
In other news, tomorrow is my 28th birthday! Hooray, I love birthdays! I have a lovely day planned for tomorrow, which I’ll recap about on Monday. I’m not sure if I’m going to make myself a cake or not. I’m thinking I might just go for homemade birthday ice cream. It’s less work, and cheaper too. As for the flavor, I’m not exactly sure, but I have a couple new ones in mind.
Another great thing, I only have two weeks of regular classes left (and then finals, of course)! The end is in sight, although there’s still a lot of work to do. I’m not worried about it though because I know I’ll get there. Then, I get to fly home for a wedding shower. Nothing like a little girly time, right? I’m really looking forward to it.
Happy weekend all!
Ingredients:
- 1 lb grass-fed ground beef
- 4 pieces US Wellness Meats sugar-free beef bacon, chopped
- 2 large dried Turkish figs, finely chopped
- 1/2 tsp sea salt
- Pepper to taste
- Romaine lettuce leaves or spinach, for serving
- Dijon mustard for serving, optional, but recommended
Directions:
- Heat a medium-sized skillet over medium heat. Add the chopped bacon and cook about 5-7 minutes, or until done. Set pan aside to cool.
- Meanwhile, in a large bowl, mix together the beef, sea salt, pepper and fig pieces. Add the bacon pieces in, once cool enough (reserve bacon grease in the pan for cooking the burgers). Mix well and form into four equal-sized patties.
- Reheat pan over medium heat. Once hot enough, add the patties and cook about 4 minutes each side (for medium), or until desired done-ness.
- Serve with romaine leaves or spinach and Dijon mustard, if using.
Yields: 4 servings
Guest Post: Pork with Creamy Chimichurri Sauce
I am very excited and grateful to have my first guest post today from the wonderful, Mary Catherine, over at Nourish Paleo Foods. She developed this tasty recipe to share with all of you, and drew some great comparisons between Portland and Denver (where she’s from). Please go check out her page when you get the chance. You’ll see that she has a lot to offer! Thank you again, Mary Catherine. I’m thrilled and honored to feature you!
* * *
I first started reading Alisa’s blog (PaleoinPDX.com) for the delicious paleo recipes — and because she tells funny stories and seems to have endless energy, which I kind of hoped would rub off on me.
But I was also intrigued because she lived in Portland. If I ever leave Denver, it will be to move to Portland.
My sister Lauren lives in Portland and loves it so much she swears she will stay forever. Lauren and I would like to live closer to each other. Ideally, close enough we can swing by to borrow clothes or watch Glee together. Or maybe go to CrossFit followed by a long chat over coconut milk lattes. Our imaginary plans always take place in Portland.
I have been to Portland half a dozen times to visit. During my days there, I’ve noticed a few differences between the largest city in Oregon and my home town. Denver is a casual city. Jeans and some cute shoes will get you through most any social situation. But somehow Portland manages even more casual. It seems that jeans and Keens are appropriate for fine dining. My theory is that it’s hard to wear too many cute shoes because they just get ruined in the rain.
That brings me to another obvious difference — the climate. I know Portland folks like to talk about the perfect weather from June through September but that falls way short of the 300 days of sunshine we get on average each year in Denver.
The plus side of all the moisture is obvious every time I walk around Portland. It’s so pretty! The trees and bushes and yards are lush and green. My yard in Denver is xeriscaped with plants selected to require minimum moisture — but we still need to water them three times a week to keep them alive.
But overall I think there are more similarities than differences between the two cities. Residents of both cities like their bikes, their dogs and being active. Like Denver, Portland seems to have a good number of people who care about their health, the environment and the food they eat. In fact, Portland and Denver were two of the first cities to host paleo food trucks!
And this time of year in both Denver and Portland – and most of the rest of the country – it’s chilly outside. So here’s a recipe for an easy and flavorful recipe a dish that will warm up the house. The pork roast gradually cooks for hours, filling the house with heat and a wonderful scent.
Chimichurri sauce is an intensely flavorful sauce that is typically served with steak. I think it pairs well with pulled pork. The tang of the sauce plays off the fattiness of the meat for a treat you are sure to enjoy – no matter where you live.
Pork with Creamy Chimichurri Sauce
For pulled pork —
- Bone-in pork roast, about 2.5 pounds
- Coconut oil or beef tallow, 2 tablespoons
- Salt and pepper
For chimichurri sauce –
- Flat parsley, 1 bunch (about packed 2 cups chopped)
- Olive oil, 1 cup
- Garlic, 3 cloves
- Red wine vinegar, 1/2 cup
- Dried oregano, 1 teaspoon
- Crushed red pepper flakes, 1 teaspoon
- Salt, 1 teaspoon
- Coconut milk, 1/2 cup
- Rub pork roast with fat. Sprinkle with salt and pepper then place roast in baking dish. Cover with tin foil and bake in oven at 300 degrees for 5 hours.
- Pull all leaves from the parsley. (Don’t worry if there’s a little stem in the pile.) In food processor (or using hand blender), blend together all ingredients for the sauce.
- When pork comes out of the oven, use two forks to pull it apart into chunks.
- Top meat with generous spoonfuls of chimichurri sauce and enjoy!
Mary Catherine started dabbling in paleo eating in 2007 and transitioned to following paleo principles more each year since then. She gets a kick out of putting together delicious paleo meals and sharing food with others through her blog, nourishpaleofoods.com. Mary Catherine lives in Denver, Colorado, with her husband, Matt, and her all-American junkyard dog, Tour. You can also connect with her on Facebook, Twitter and Pinterest.
Creamy Cinnamon Chicken
Creamy cinnamon chicken over mashed butternut squash.
As stated by Jesse, “this meal is like dessert.” I can’t help but agree with the accuracy of his description. After all, it’s creamy, coconutty and cinnamony, and the butternut squash adds a touch of sweetness. It’s a beautiful combination.
On another note, it’s officially my birthday week! I enjoy celebrating my birthday every year, whether I do something low-key or not. I just like birthdays. I don’t typically celebrate all week long, and honestly, don’t really have the time to do so right now, but will do something special on my actual birth day. It’s this Saturday, if you’re wondering, and I’ll be turning 28 years young. It’s going to be a hectic week school-wise, so I’m looking forward to getting there.
Anyway, happy Monday and I hope you all enjoy this recipe!
Ingredients:
- 2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 Tbsp coconut oil
- 1/2 – 1 cup full-fat coconut milk
- Sea salt and pepper to taste
- 1 Tbsp coconut butter
- 2-3 tsp cinnamon
- 1-3 tsp coconut flour, if needed for thickening
- Butternut squash, roasted and mashed, optional
Directions:
- Melt coconut pan in a large pan over medium heat. Add chicken pieces and saute a few minutes. Mix in the cinnamon and season to taste with sea salt and pepper.
- Add 1/2 cup of coconut milk and the coconut butter; stir. Allow chicken to continue to cook over medium-low heat for 12-15 minutes. Thicken with coconut flour if needed and add up to 1/2 cup more coconut milk, if needed or desired.
- I recommend serving over mashed butternut squash. Alternatively, you can use a veggie of your choice.
Yields: ~5 servings
Simple Supper Friday: Tropical Chicken Salad
Tropical chicken salad.
I finally cracked open the macadamia nut oil AND macadamia nuts I brought back from Hawaii. The nuts were really tempting to open right away, but we ate a lot of them during our trip and they’re expensive, so I held off. I never really buy them here because of the price-tag, but when in Hawaii, I take advantage of it. They’re still expensive, but better than the prices on the mainland. The oil was a really good deal though. I think I paid $6.99 for a 12.7 oz bottle at the Whole Foods in Honolulu.
This salad makes for an easy lunch or dinner, or heck…even breakfast! It’s refreshing and summer-y, with flavors reminiscent of Hawaii. I ate mine on top of massaged kale (see #3 here for instructions), but romaine, mixed greens, or spinach work as well. Sure, you can eat it plain, but I recommend something leafy and green.
Hope you all have a lovely weekend! I have TONS of homework to do this weekend, so that’s what’s in store for me. On the bright side, this term is nearing the end!
Ingredients:
- 1 lb cooked boneless skinless chicken breasts, shredded
- 1/4 – 1/3 cup homemade macadamia nut oil mayo
- 3/4 cup fresh pineapple, chopped
- 1/4 cup macadamia nuts, chopped
- Sea salt and pepper to taste
- Torn raw kale (stems removed) or romaine, for serving
Directions:
- In a large bowl, combine the shredded chicken, mayo, pineapple and macadamia nuts. Mix well and season to taste with sea salt and pepper.
- Serve atop of raw massaged kale (see link above) or romaine. Other leafy greens work as well.
Yields: 3-4 servings
For the macadamia nut oil mayonnaise:
- 1 pastured egg
- 1 Tbsp apple cider vinegar
- 1/4 tsp ground mustard
- 1 cup macadamia nut oil
- Sea salt and pepper to taste
- Add the egg, vinegar and mustard to the blender, and blend. Once mixed together, slowly and I mean SLOWLY, pour in the macadamia nut oil and only pour little bits at once! If you are not patient and pour too much or go too fast, your mayo will not emulsify.
- Once your mayo is creamy and has emulsified, add sea salt and pepper to taste. Pour into a jar and store in the refrigerator.
Yields: 1 cup
