It's barely even Summer yet, but I've already made this Paleo Summer Slaw 3 times! I used some of my favorite condiments from Tessemae's to make the slaw dressing: Tessemae's organic mayo and BBQ sauce. This slaw is great alongside grilled chicken or pork, but it's also amazing as a burger topping, too.
My husband introduced me to Picadillo during one of his trips to D.C. to visit me while we were dating. He ordered it for dinner at Banana Cafe, a Cuban restaurant on Barracks' Row, and asked if I wanted a bite.
It was love at first bite.
Later that week, when he was back home in New York, I was researching Picadillo and even asked his mom for her recipe - except that she's one of those amazing cooks who doesn't need one. I think she typed it up for me in an email as best she could - some measurements were missing - so I had to piece it together using recipes I found online.
There are lots of difference variations on Picadillo, but this is the one I make over and over again and the husband (who grew up on this stuff) deemed it, "Good. Really good."
I like to use grass-fed beef or bison for this. To serve, my favorite method is mixing in about a cup of cooked brown rice into the entire batch, thus making it a great "one bowl meal" (protein, fat, carb sources all in one bowl.) YAY for easy, yummy meals that feel comforting. I call it cleaned-up comfort food without the coma:)
2 Tbs. olive oil
1 bell pepper, diced
1 onion, diced
3-4 cloves garlic, minced
1 Tbs. oregano
1 Tbs. cumin
1 Tbs. tomato paste
1/2 c. beef stock
2 lbs. grass-fed ground beef or bison
1/2 c. sliced green olives
1/3 c. raisins
2 Tbs. capers
1 tsp. sea salt & 1/2 tsp. pepper, plus more to taste if needed
1. In large skillet over medium-high heat, add olive oil and heat until shimmering. Add bell pepper and onion. Sauté until softened, about 5-7 minutes.
2. Stir in garlic, oregano, cumin, and tomato paste, salt and pepper and cook for about 2 minutes. Add beef stock and cook until reduced, about 5 minutes.
3. Add ground meat and cook, using a wooden spoon to break up the meat. Stir in raisins, olives, and capers. Cover, reduce heat to low and let simmer for about 10 minutes more.
I frequently buy wild cod in the frozen section at Trader Joe's because it's an inexpensive source of lean protein, but without fail, I end up making it the same way every time - and not loving it. Butter, lemon, salt, pepper. Bake. BLAH. The end.
I'm glad I finally decided to get creative with cod because this recipe is delicious!