Sunday, February 8, 2015

Recipe of the Week: Picadillo with Rice and Beans

i love making dishes with parts because they can be combined and recombined in lots of ways.  i made this dish and ate on it for about a week making tacos of different kinds by switching out the condiments. try it with some fresh pickled slaw or just straight up with chopped onion and cilantro.

2 tbsp coconut oil
1 onion
1 pepper
2 cloves garlic
ground beef
1 c tomato sauce
1 tbsp tomato paste
1/4 c chopped olives with pimentos
1/4 c white wine
1/2 tsp cumin
1 tsp oregano
1/4 tsp cinnamon
1/8 tsp ground cloves

make a sofrito by chopping the onion, pepper, and garlic up very fine, and sauté in coconut oil. add the ground beef.  add the spices.  and sauté until cooked.  add back the sofrito, and deglaze with white wine.  reduce, then add tomato sauce, and paste.  cook for about 30 minutes. add the olives and cook another 10 minutes. top with chopped fresh onion and cilantro. done. eat. save for later.

1 onion
3 cloves of garlic
bay leaf
bean broth

using whatever beans you have, leftover, canned, or dried, prep them to cook.  then fry the onion in a bit of coconut oil.  add in the garlic and bay leaf.  deglaze with a splash of wine.  add the beans and bean broth and simmer.  smash the beans with a masher and continue to simmer until the beans have created a thick paste.  done.  eat.

red rice
1 c of long grain rice
1 onion
2 ripe tomatoes (or about 1 c of tomato sauce)
1 c broth
1 tbsp chili powder
3/4 tsp salt

put it all in the rice cooker and cook until the rice looks dry.

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