Picadillo again

Of course you know that’s not picadillo. It’s blue pigment. 

Sometimes I forget to take pictures of the food, because often there are screaming children at my feet wanting to eat the food immediately and not at all understanding why I would take a photo before feeding them. So use your imagination. Also, I make this weekly so I can post pictures another time. 

Picadillo is my favorite in what I call the “what we’ve got” series of recipes – which is just in my head. I don’t like to take very long in the kitchen, for practical reasons like children, but also because in an ideal world I like to do other things outside the kitchen. Plenty of time is spent in there for the 3 meals per day deal, I don’t need to prolong it. 

That said, here’s today’s picadillo recipe which fed 3 hungry adults and 1 pretty hungry kid. 

1lb grass fed ground beef 

1 large carrot, chopped

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, chopped

Bionaturae strained tomatoes (about 1 cup)

Green olives 

Raisins (the young one doesn’t like them so I added them when serving)

Wine (I forgot the wine this time. It didn’t matter)

Salt, pepper, chili powder –I didn’t measure them. I tasted it near the end and the few big pinches of salt I had put in wasn’t sufficient, so I added a few more big pinches. I count while I turn the pepper grinder, but only to get to an arbitrary number where I decide I’m done. And I shook in some chili powder until I thought it looked about right – which was probably about 1tsp. 

I used a horrible pan for it this time and the bottom of the pan was blackened by the cooking. I thought maybe it would mess up the food but it was delicious. 

Sauté the veggies in olive oil first, on medium or medium high depending on your comfort level with the speed of browning and ability to stay focused on the stirring to prevent burning – until they’re brown. The more you sauté them (to a point, nobody wants to eat charcoal onions) the yummier they are. Then clear a section in the center of the pan and put the meat there. Break it up with your tool of choice, and brown the meat. Again, the more brown you make it, the tastier it is. Add the strained tomato sand the olives, stir, keep cooking a bit longer. Add the wine and raisins – you can also soak the raisins in wine prior to cooking and add it all during the cooking. 

I like to serve it with garlic rice, a quarter of an avocado, and a dollop of (grass-fed) sour cream. 

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