Crockpot Picadillo over Cauliflower Rice

IMG_1651

What is Picadillo?  Good question.  It’s traditionally a spanish mexican dish served over rice or in tacos.  I think it tastes similar to a chili soup.  While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often.  I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.

Slow Cooker Picadillo

Ingredients:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

IMG_1643

Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives).  I also added some of the brine from the jar for added flavor.  Then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.

Enjoy!

IMG_1646

Advertisements

Mexican Cauliflower “Rice” for copycat Moe’s Burritos

IMG_1054

IMG_1052

One of my favorite quick service spots to eat is Moe’s Burritos.  Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s.  See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL.  I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito.  But I didn’t think the rice worked very well as a stand-alone side.  And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot.  Add onion and sauté until clear.  Add riced cauliflower in large pot and add all spices/tomato sauce.  I add sauce until it looks “right” to me.  I know that’s not very specific.  Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

IMG_1053

Make your guacamole:

IMG_1058

Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc…  Whatever you usually like on your Moe’s burritos.

Enjoy!

IMG_1055

IMG_1056

Chinese Fried “Rice”

IMG_1090

I’m a sucker for good Chinese food.  I love it all – egg rolls, soups, fried, steamed.  You name it, I’ll eat it.  Since starting to eat primal/low carb, I’ve not been able to get take out from my favorite Chinese hole-in-the-wall, which is a bummer.  But, again, cauliflower rice has come to my rescue!  This is a yummy low-carb version of Chinese fried rice AND you will be eating your veggies!

Chinese Fried Rice

1/2 head of cauliflower, riced

1/2 bag of frozen peas & carrots, thawed & rinsed

1/2 medium yellow onion, diced

2 eggs, whisked

soy sauce, sesame oil, rice vinegar, sriracha sauce

Olive oil

In a strainer, rinse and thaw out the peas and carrots.  Rice the cauliflower in a food processor. Finely chop the onion and put the onion in a skillet over medium/high heat with the olive oil – saute until the translucent (about 5 minutes).

Add peas and carrots and cook until water evaporates, about 5 minutes (sometimes I drain off the water in the middle of the cooking time to help things along).

Add 2 scrambled eggs and stir while the eggs cook fully.  Add the cauliflower rice and several good dashes of soy sauce, sesame oil, rice vinegar, & sriracha sauce.  Taste and adjust accordingly.  I usually use more soy sauce than anything and go light on the sriracha sauce.

Cook, stirring occasionally, for about 10-15 minutes.

Serve with your favorite Chinese meat (pictured is my Orange Chicken, which I’ll post the recipe for that later) and enjoy!

IMG_1091

Primal/Paleo Jambalaya

photo

 

I’m on a cauliflower rice kick these days.  It’s just such a great substitute for rice, I can’t get enough of it!  This meal is yummy; just the right amount of spice in my opinion.  But you can always add more cayenne pepper for more kick!  I’ve never had real Jambalaya, so I can’t compare it to the real deal, but the trio of meats makes this dish fun.

Jambayala

2 Andouille sausages, sliced

2 chicken breasts, cubed

a bag of frozen shrimp, thawed & rinsed

2 garlic cloves, minced

1 yellow onion, diced

1 green pepper, diced

1 head of cauliflower, riced

1 6oz can of tomato paste

1 14.5 oz can of petite diced tomatoes, undrained

1/2 cup of chicken broth (or water)

2 T of coconut oil/olive oil/some type of fat

1 teaspoon of paprika

1 teaspoon of oregano

1/4 teaspoon of cayenne pepper (the original recipe called for 1/2 teaspoon, but I don’t like things too spicy)

salt and pepper to taste

 

First, prepare all your veggies and meats ahead of time (dice, rice, cube, slice).  It helps when it actually time to cook.  This is the longest part of the prep.

Heat a large pot over medium to high heat with your oil.  Add the onions and peppers and saute until they begin to cook down (about 5-7 minutes).  Add your garlic and cook for another minute.

Next add your riced cauliflower, broth, and 3 meats.  Mix together and cover and cook for 10-15 minutes, or until the meat is cooked through and the cauliflower rice is tender.

Then add your can of tomatoes and paste and spices.  Stir together thoroughly.  Cook for another 10 minutes or so.

Serve and enjoy!

photo-1

Mexican Chicken & Cauliflower Rice

photo-5

 

If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice.  It’s amazing, and I’m not just saying that.  It really does take the place of rice very well.  I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it.  Yuck!  But cauliflower rice?  Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!

photo-4