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Overly Caucasian....

Posted Nov 19 2009 10:03pm
I married into a Cuban family....

I am very...

well...



... NOT Cuban. Let's just say I've often been referred to as "overly Caucasian".

I tried to learn Spanish once. I kept telling people "I have lots of men", when I meant to say "I am very hungry"....

Like I said, I am very not Cuban.

This being said, I decided to try to make a traditional Cuban meal for my husband's Grandfather. I decided to tackle Picadillo. As usual, I took a perfectly good recipe (a family recipe), found 3 other recipes, and used them all to create my own. I just can't leave well enough alone! I normally am not a huge fan of Picadillo. It's basically Sloppy Joes served over white rice. Surprisingly, though, I like my version, which I served over Quinoa. Let your taste buds be the judge.


This Little White Girl's Picadillo


Ingredients:


- Extra Virgin Olive Oil
- 1 White Onion, chopped
- 1 Green Bell Pepper, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1/4 teaspoon Cinnamon
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- 1 lb. Organic, Grass Fed Ground Beef
- 1 Bay Leaf
- 2 Tomatoes, chopped
- 2 tablespoons Tomato Paste
- 1/2 cup Gluten Free Beer (I used Redbridge)
- 1/4 cup, or less, Spanish Olives
- 2 teaspoons Capers, and a little brine
- 1/4 cup Golden Raisins

In a large pot, saute onions and peppers in oil over medium high heat.
Once onions are soft add garlic and spices.
Allow flavors to marry, about 1 minute, before adding the ground beef.
Brown the beef.
Add all other ingredients.
Reduce heat to low, cover, and simmer about 30 minutes.

Simple, no? I don't know if Pop liked my version, yet. GF Guy took it over this morning before work. Keep your fingers crossed!

While I made this man meal for the Cuban men in my life, I made myself an utterly delightful "Me Meal".


Spiralized Zucchini "Noodles" with steamed Spinach and Brussel Sprouts covered in Marinara Sauce and sprinkled with Nutritional Yeast Flakes. A slice of Oat So Good Bread was the perfect dipping tool. (PS- the bread is the moistest, most delicious gluten free bread I have ever tasted! You MUST try this recipe!)

Also... I need your help. I just found out I will be cooking for the ENTIRE family this Sunday. I need to cook a meal sure to feed the hungriest of appetites, yet something light enough that my grandmother will be able to eat it. I am thinking soup. Any suggestions would be most welcome and appreciated! Thanks!

AND... I just found out one of my blog posts is featured on Be Well @ Stanford powered by Wellsphere! Check it out!
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