Back in 2011, I was pretty new into paleo, and new into dating Sean. I remember Sean talking about this Make it Paleo book that was going to be huge for the paleo world. Back then, I was also pretty new into eating meat again from my veggie days, so I welcomed any new recipes to try out. (If you don’t have the book, buy it now!) Fast-forward to last year, when Bill & Hayley told us they were starting their 4th book, a follow-up to MIP, we couldn’t have been more thrilled. It just made sense, plus the addition of Hayley’s sister Caitlin was a no-brainer. She’s a trained sushi chef – we’ve had the pleasure of eating sushi made by Caito, and it was good!
In Make it Paleo II, they’ve expanded their recipe repertoire to keep you and your belly excited about a grain-free lifestyle. Keyword: lifestyle. I find that going for the same ho-hum meals can often make you feel like something is missing. That’s when I would recommend grabbing this book and exploring new flavors to keep variety on your plate. And how could I forget variety in your glass, too?! Natural soda syrups for me, Moscow Mules for Sean 🙂
From grain-free takes on classics like Clam Chowder, Home Fries and Sandwich Bread to decadent dishes like Moroccan Short Ribs, Lobster Fettuccine Alfredo and Stracciatella Gelato, you’ll find many things to please your palate (see what I did there?). We happened to be visiting them in Pittsburgh when they were working on the Moroccan Short Rib recipe – SO delicious!! With every page of this book, Bill & Hayley along with Caitlin have really outdone themselves. Not to mention that included in the book is an extensive allergy guide for those with further dietary restrictions with added modifications when available.
Not only do they continue to raise the bar when it comes to recipe creation but photography and design as well. The photography in this book is so bright, so inviting that you can feel the love put into each and every dish.
Hey, remember earlier when I told you about us being in the ‘Burgh when B&H were perfecting the Moroccan Short Ribs?? Well, they’ve kindly agreed to let us share it WITH ALL OF YOU! Wahoo!
- 2 tbsp duck fat
- sea salt
- 1½ lbs beef short ribs
- 1 tbsp plus 1 tsp Ras el Hanout, divided (recipe below)
- 2 carrots, peeled and sliced
- ¼ large yellow onion, chopped
- 1 ½ cup diced fresh tomatoes
- 1 cup chicken stock
- 2 cloves garlic, smashed with the side of a knife
- 1 bay leaf
- Juice of ½ lemon (1 ½ tbsp)
- ½ tsp sea salt
- ½ tsp ground black pepper
- Place the duck fat in a tagine or dutch oven over medium-high heat. Liberally salt the short ribs and sear them for 2 minutes on each side (8-10 minutes total). Slide the tagine off the heat and remove the ribs to a rimmed baking sheet. Season the ribs with 1 Tbsp of the Ras el Hanout.
- Preheat the oven to 350°F. Return the tagine to the burner, add the carrots and onion, and saute over medium heat for 2 minutes. Add the tomatoes, stock, garlic, bay leaf, lemon juice, turmeric, salt, pepper and remaining 1 tsp of Ras el Hanout. Stir to combine and simmer for a few minutes.
- Return the ribs to the pot, nestling them into the vegetables. Cover with a tight-fitting lid and place in the oven for 2 ½ hours, until the meat is tender and falling off the bone.
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