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Cuban Picadillo

Cuban Picadillo

AuthorJim BrownPrep Time15 minsCook Time30 minsTotal Time45 mins

Prep

Just dice / mince the onion, bell pepper and garlic ahead of time and we'll do the rest during class.

Ingredients

 1 lb Ground Beef
 1 lb Ground Pork or Another Pound of Beef
 1 Medium Yellow Onion - Diced
 1 tbsp Tomato Paste
 1 14.5 Oz. Can Diced Tomatoes
 4 Cloves Garlic - Minced
 1 Small Red, Yellow or Orange Bell Pepper - Chopped
 ½ cup Stuffed Olives - Sliced
 4 cups Spinach or Power Greens
 2 tbsp Olive Brine
 2 tbsp Capers
 2 tsp Ground Cumin
 2 tsp Dried Oregano
 ½ cup Dry White Wine
 2 Bay Leaves
 Salt & Pepper to Taste
 2 tbsp Worcestershire Sauce
  cup Raisins or Currants
 1 Package Cauliflower Rice
 3 tbsp EVOO
1

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.

2

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.

3

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

 1 lb Ground Beef
 1 lb Ground Pork or Another Pound of Beef
 1 Medium Yellow Onion - Diced
 1 tbsp Tomato Paste
 1 14.5 Oz. Can Diced Tomatoes
 4 Cloves Garlic - Minced
 1 Small Red, Yellow or Orange Bell Pepper - Chopped
 ½ cup Stuffed Olives - Sliced
 4 cups Spinach or Power Greens
 2 tbsp Olive Brine
 2 tbsp Capers
 2 tsp Ground Cumin
 2 tsp Dried Oregano
 ½ cup Dry White Wine
 2 Bay Leaves
 Salt & Pepper to Taste
 2 tbsp Worcestershire Sauce
  cup Raisins or Currants
 1 Package Cauliflower Rice
 3 tbsp EVOO

Directions

1

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.

2

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.

3

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!

Cuban Picadillo
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