Cuban Picadillo
I hope you all had a wonderful Thanksgiving. I figured we needed a break from turkey, so I’m moving the turkey leftover meal to next week. Be sure to freeze any leftover turkey.
This week we’re making Cuban Picadillo. I modified a recipe from the folks at Serious Eats to make it a little more keto friendly since I’m dialing back the carbs to shed a few of the Thanksgiving pounds. You could skip the raisins if you wanted to further reduce the carbs. I’m leaving them in, because I think they add a nice touch.
Just dice / mince the onion, bell pepper and garlic ahead of time and we’ll do the rest during class.
See you on Sunday!
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time15 minsCook Time30 minsTotal Time45 mins- Kitchen Essentials
- Rimmed baking sheet
- Large skillet
Prep
Just dice / mince the onion, bell pepper and garlic ahead of time and we'll do the rest during class.
Ingredients
Preheat oven to 400 degrees.
Spread out the cauliflower rice on a rimmed baking sheet and toss it with a TBSP of EVOO and season it with salt and pepper.
Put the baking sheet in the oven when it comes up to temp. and set timer for 20 minutes.
Heat 2 tbsp of EVOO in large skillet over medium - high heat until shimmering and then add onion & bell pepper until softened. This will take 5 or 6 minutes. Add the tomato paste, garlic, cumin, oregano, generous pinch of salt, generous pinch of pepper and bay leaves and cook until fragrant and tomato paste has started to darken. This will take a couple of minutes. Add the wine and cook for another 3 - 5 minutes to allow the wine to reduce.
Add the meat and cook, breaking up the chunks. We're going to cook it until it's no longer pink. Stir in the tomatoes, Worcestershire sauce, raisins, olives, capers, olive brine and greens.
Reduce the heat to medium and cover for 5 minutes.
When timer's up on cauliflower rice - check for doneness. We're looking for a little color but we want to avoid burning it.
Remove the bay leaves and serve the Picadillo over the cauliflower rice.
Enjoy!
Ingredients
Directions
Preheat oven to 400 degrees.
Spread out the cauliflower rice on a rimmed baking sheet and toss it with a TBSP of EVOO and season it with salt and pepper.
Put the baking sheet in the oven when it comes up to temp. and set timer for 20 minutes.
Heat 2 tbsp of EVOO in large skillet over medium - high heat until shimmering and then add onion & bell pepper until softened. This will take 5 or 6 minutes. Add the tomato paste, garlic, cumin, oregano, generous pinch of salt, generous pinch of pepper and bay leaves and cook until fragrant and tomato paste has started to darken. This will take a couple of minutes. Add the wine and cook for another 3 - 5 minutes to allow the wine to reduce.
Add the meat and cook, breaking up the chunks. We're going to cook it until it's no longer pink. Stir in the tomatoes, Worcestershire sauce, raisins, olives, capers, olive brine and greens.
Reduce the heat to medium and cover for 5 minutes.
When timer's up on cauliflower rice - check for doneness. We're looking for a little color but we want to avoid burning it.
Remove the bay leaves and serve the Picadillo over the cauliflower rice.
Enjoy!
