This is one of Lesha’s favorite paleo recipes of all time. It’s quick, easy and reminiscent of mac and cheese. Not quite sure why she thinks it’s like mac and cheese, but it definitely has that comfort food-like quality. View the original recipe from Epicurious.com here. Ingredients 2 slices of bacon, chopped (splurge for the …
This is one of Lesha’s favorite paleo recipes of all time. It’s quick, easy and reminiscent of mac and cheese. Not quite sure why she thinks it’s like mac and cheese, but it definitely has that comfort food-like quality.
View the original recipe from Epicurious.com here.
- 2 slices of bacon, chopped (splurge for the good stuff, it makes the difference)
- 1/2 cup finely chopped onion
- 1/2 cup coarse almond meal
- 1 1/2 tablespoons minced dill pickle
- 3/4 pound scrod (young cod or haddock) fillet
- 1 teaspoon mayonnaise*
Preheat the oven to 400°F. In a skillet cook the bacon over moderate heat, stirring, until it is crisp, add the onion, and cook the mixture, stirring, until the onion is softened. Transfer the mixture to a bowl and stir in the almond meal, the pickle, and salt and pepper to taste. Arrange the scrod in a foil-lined shallow baking dish, spread the top with the mayonnaise, and cover the fish with the crumb mixture, pressing it in gently. Bake the scrod in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
NOTE: if purchasing mayo from the store, make sure you read the ingredients. Most commercially available mayo uses soy bean oil in one form or another which many paleo folks try to avoid. If you can find a brand that doesn’t use it, please let us know! However, if you use mayo on a regular basis, it might be worth it to make a batch of your own. It takes patience, but is worth the payoff. Below is one recipe from Mark’s Daily Apple. Don’t worry if your mayonnaise turns out looking gross and soupy – you should still use it. Tastes the same in a baked dish like this!
Original recipe can be found here at Mark’s Daily Apple.
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup pure olive oil
Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and submerge in a large pan of cold water (you should continue stirring here to avoid creating citrus-y scrambled eggs…trust us!) Scoop mixture out of pan and into a food processor. Blend for a few seconds and then let mixture sit uncovered for at least 5 minutes to cool. Add remaining dry ingredients, and blend on low speed. Drizzle oil slowly into the mixture until all ingredients are combined. Scoop into a large glass container and chill immediately. Mayonaise should keep for at least one week if stored correctly.