of water, then as it evaporated added more water until the fat was more rendered into edible sized pieces, then I allowed it to brown on both sides. This process left a lot to yummy bacon lard and a nice golden brown glaze on my All Clad skillet that I deglazed with balsamic vinegar since we didn't have any white wine on hand.
of uncured bacon
of ground beef (anti-biotic free)
balsamic vinegar (in lieu of white wine)
raw organic macadamias
organic onion flakes or powder
organic minced garlic powder
chopped cooked organic kale (steamed or boiled)
organic brown rice & quinoa pasta
Drain and rinse with hot water.
and set your oven-proof serving bowl in the oven to warm. Since I had a nice handmade Tunisian bowl that I was afraid of breaking, I left it at the lowest temperature setting and put the bowl in while the oven was still cold. Once it heated to 150, I turned the oven off and led the door closed to retain heat.
of water. Puree the macadamias with the eggs, garlic and onion and a spoonful of sea salt.
PastaCarbonara. Pasta (usually spaghetti) tossed with bacon and a sauce made of eggs and cheese. You can find a million recipes for pasta or spaghetti carbonara online, but I based mine off of the one I saw Lucinda Scala Quinn make on Mad Hungry
I made a pasta dish since I needed to carb up for the half-marathon I ran this morning. The heavy cream in this recipe maintains the richness of a carbonara and the leeks give you a little sweetness and a little smoothness