Taco Mix

Time is of the essence and sometimes we don’t have enough of it. When I’m short on time I still plan to cook my own foods but just make things easier so that I can quickly whip something up and not spend hours in the kitchen.

I love using spices and recently I found this little gem at Trader’s Joe, but I’m sure you can find something similar at any market. Just make sure to read ingredient list and only buy those with no artificial ingredients.

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What to do with it??? So many options. I have used it on ground beef (delicious), on ground turkey and even shredded chicken.

When making it, I don’t measure anything. I just throw a package of meat on the skillet and brown it with this seasoning, I slice and cut up any vegetables I have available and throw those in as well. Cook everything until meat is fully cooked and vegetables and nice and soft.

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Here I cooked the beef and used it for stuffing peppers.

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Here’s the mix with Kale, onions and peppers.

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The possibilities and endless…. 🙂

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Ground Beef “Pie”

Everything looks better in a pie dish, right?? Here are two ideas of making these ground beef “pies”.
It is all very simple…

If you choose ripe plantain, just boil the plantain until soft.
Cook the meat with any seasoning of your liking and layer it with the plantain. I like to start with the mash and end with meat but it can go either way.

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Top with cheese of your liking. I use feta or goat cheese and keep it light. Broil 10-15 for cheese to get soft and top layer to get crisp.

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The second option is to use sweet potato instead of plantain. It comes out just as delicious. Follow same steps as above…

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Zucchini Noodles

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I can not believe I had not tried this before. What was I waiting for?!? Having some extra zucchini in my fridge gave me the idea of pairing it with some home made picadillo.

So good! All you have to do is scrape the zucchini with a julienne, avoiding the seeds. I placed the shredded zucchini on the skillet for a few minutes to soften up some. Serve with protein on top.

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“Primal Picadillo”

In the past few days we’ve had some cold weather here in Miami and that has me craving some warm comfort foods. I opted for this version of the Cuban Picadillo.

Ingredients:

2 pounds ground grass-fed beef, 2 T olive oil
1 large onion (diced), 1 green pepper (seeded and diced)
4-6 cloves of garlic (minced)
1 T dried oregano, 1 tsp cumin
1 tsp ground black pepper, ½ tsp sea salt
¼ tsp cinnamon, 4 dried bay leaves
1 ½ cups diced tomatoes, ½ cup chopped black or green olives
¼ cup golden raisins (optional), ¼ c apple cider vinegar
1 small can of tomato paste, 1 cup beef broth

Method:

Brown ground beef with olive oil, onions, and green peppers. Add remaining ingredients and stir. Simmer, covered, for 10 minutes. Uncover and simmer until most of the liquid has evaporated. Remove bay leaves and serve warm.

I served mine over some spaghetti squash. I also made a few changes: used whole olives (ain’t nobody got time for all that chopping) and used red bell pepper because that’s what I had at home.
You can see the original recipe here.

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Sweet Potato Casserole

I officially have a crockpot but I don’t get around to using it as often as I would like. I saw this recipe on Paleo Pot and I had to give it a try. It was amazingly good..

Ingredients

2 pounds of lean ground beef
1/2 pound of bacon
8 eggs
3 large sweet potatoes
1 large white onion
1 large red onion
Spices: Cayenne, paprika, garlic, black pepper, oregano

Method

1. Peel your sweet potatoes and microwave them for 2-3 minutes to soften them slightly.
2. Slice your sweet potatoes into 1/8″ slices.
3. Dice your bacon finely and brown it in a pan into crisp pieces.
4. Remove your bacon from the pan and set it aside for later.
5. Dice your onions into large chunks and add to your pan along with your ground beef. Make sure you use a deep skillet or pan big enough to brown 2 pounds of beef and 2 onions.
4. Season your beef as you wish or using mentioned spices.
5. Make sure your beef is fully browned and onions are translucent.
6. Beat your 8 eggs in a bowl. Add some cayenne and paprika to your egg mixture if you wish.
7. Grease your slow cooker with some coconut oil.
8. Line the bottom of your slow cooker with slices of sweet potato. Just enough so that you cover the bottom.
9. Spoon in a layer of your seasoned beef onto the sweet potatoes.
10. Sprinkle some of your crisped bacon pieces on top of the beef.
11. Repeat.
12. Keep layering evenly until you use up your supplies.
13. Once you have finished layering, pour your egg mixture over the top.
14. Cook on low for 6 hours.
Allow pot to cool. If your ceramic crock is removable, throw it in the fridge overnight. This will allow the dish to congeal and set nice.

This is the beef I used.

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