Picadillo (Mom’s Recipe)-Shared by Chef Frances

Picadillo. It’s simple and easy–the superb weeknight dinner. And as Chef Frances claims, her mother’s recipe is so good her kids, “love it and even eat it as leftovers.”

Picadillo with white rice and banana (made by Chef Vicky)

Picadillo with white rice and banana (made by Chef Vicky)

What you’ll need:

  • One potato
  • Vegetable Oil
  • Ground Beef or Turkey
  • 1 Can of Diced Tomatoes
  • 1/2 Onion (medium size)
  • 1/3 Green Pepper
  • 4 Garlic Cloves
  • Sazon Goya (about a tablespoon)
  • Oregano
  • Salt and Pepper (to taste)
  • Green Olives (optional)
  • 1/4 Cup of White Wine

How to make it:

  1. Peel then cut the potato into small ¼-inch cubes
  2. Trim pot with a little vegetable oil and stir the potato until brown
  3. Add the following ingredients to a food processor: 1/2 medium size onion, 1/3 green pepper, 4 garlic cloves. Once done, add ingredients to the already-cooked potatoes.
  4. Next add the ingredients (including potatoes) from the food processor, the can of diced tomatoes to the ground meat. Cook all together for 2 minutes.
  5. Then add all remaining ingredients: tablespoon of Sazon Goya, plenty of oregano to cover pot, salt and pepper (to your liking), olives (optional) and 1/4 cup of white wine.
  6. Stir everything together and cook on medium heat. Stir occasionally.
  7. The dish is done when almost all the liquid is gone.
  8. Serve meat over brown rice (or white but brown is the healthier option)
  9. Enjoy!
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Spaghetti Squash with Meat Sauce – Shared by Amanda De La Vega

It's healthy, really easy to make, and oh-so-delicious.

It’s healthy, really easy to make, and oh-so-delicious.

What you’ll need:

  • 1 spaghetti squash
  • 1.5 lbs ground organic/grass fed beef
  • 4 slices nitrate free/sugar free bacon, diced in small pieces
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 can organic coconut milk
  • ½ – 1 cup organic strained tomatoes (tomato sauce)
  • Nutmeg
  • Basil
  • Parsley
  • Salt and pepper

How to make it:

  1. Cut the spaghetti squash in half and brush with coconut oil; roast in a 400 degree oven for about an hour.
  2. In a large sauté pan brown the meat.  Remove the meat from the pan and drain the fat.
  3. In the same pan cook the bacon and onion.  When onion is translucent add garlic. Cook for about 5 minutes.  Drain the bacon grease leaving the bacon, onion and garlic in the pan.
  4. Add coconut milk, nutmeg, basil, parsley, salt and pepper – I don’t measure how much of the spices I add so do it to taste— I think I used about 1.5 teaspoons of each, less for the salt and pepper.
  5. Bring the coconut milk to a simmer and add the strained tomatoes.  Cook for another 5 minutes. You can add more tomato sauce depending on how tomato-y you like it.  I wanted more of a white sauce so I put less tomato.
  6. Add meat back into coconut milk/tomato sauce and cook until hot.
  7. Serve over spaghetti squash
  8. Top with a fried egg if you know what’s good for you