Paleo Picadillo

Paleo Picadillo
When I think of a picadillo, I think of my dad. My dad was and still is the cook in our family. He made dinner every night of the week growing up. I attribute my love for cooking to him.

Picadillo was a staple in our household, my dad kept it in our weekly meal rotation. There are many different kinds of picadillo, but basically it is a ground beef hash, similar to a chili. My dad and grandparents make picadillo with white potatoes and ground beef and a side of tortillas. Since white potatoes and tortillas aren’t in my regimen, I’ve paleofied my dad’s recipe for picadillo.

Makes about 4 servings

1 lb grass fed ground beef
3 turnips, peeled and chopped
1 medium onion, diced
3 cloves garlic, minced
4 ounces tomato paste or fresh puréed tomatoes
1 1/4 cup unsalted or low sodium chicken stock
1/2 tsp cumin
1 tbsp Mexican oregano
1/2 tsp black pepper
1 tbsp salt

1. Cook ground beef on medium heat until lightly browned, breaking up the meat as it cooks.
2. Add in garlic, onion and spices and cook for 7 minutes.
3. Stir in tomato paste and then add the turnips.
4. Pour in chicken stock, stir to combine everything and lower heat.
5. Cover and simmer for about 30 minutes until turnips are tender.

Serve picadillo in a bowl and eat like chili or serve it with a side of my Mexican Cauliflower Rice.



Mexican Cauliflower Rice

Mexican Cauliflower Rice
I LOVE cauliflower. It’s one of the most versatile vegetables I can think of, from burger buns to mashed “potatoes”, there are endless possibilities. I have never been good at making Mexican rice. Like, never. I always overcooked or undercooked the rice. I guess I’m just not meant to eat rice. Cauliflower rice, however, I have mastered. 😉

Makes 4-5 servings

1 head of cauliflower
3 cloves of garlic, minced
1 small onion, diced
2 oz tomato paste or fresh puréed tomatoes
1 tbsp olive oil
1 cup no salt or low sodium chicken broth
1 tsp Mexican oregano
1/2 tsp black pepper
1 tsp salt

1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a cheese grater (or throw into the food processor) until it resembles rice.
2. Heat the olive oil on medium in a large pan and sauté the onions and garlic for about 5 minutes until they become soft and translucent.
3. Stir in all the spices and cook for 3 minutes.
4. Stir in the tomato paste and cauliflower and combine all ingredients.
5. Add chicken broth, cover pan and simmer for about 10 minutes or until rice is soft.

Serve your rice alongside your favorite Mexican dish or eat it by itself right out of the bowl.