Cuban Ground Beef – Picadillo de carne

So this time we thought that we would share a different way to prepare ground meat…Cuban Style. This dish is not only extremely delicious, easy to make, but also very light.  We served ours with some white cauliflower rice (without bacon), and some traditional Colombian Patacones, twice fried green plantains; watch for our recipe.

We’d love to hear your thoughts!

Ingredients for 4 servings

  • 1 lb grass fed ground beef
  • 1 lb ground pork sausage
  • 2 Large Yellow Onions
  • 6 Cloves of Garlic
  • 2-4 Serrano Peppers (depending on how hot you’d like this)
  • 2 Limes
  • 2 Large Tomatoes or 1 cup Organic Strained Tomatoes
  • 2 Tbsp Virgin Coconut Oil
  • Salt and Pepper to taste
  1. Combine ground sausage and beef with juice from 2 limes and salt.  Make sure the mixture is well combined.
  2. Finely chop Onion, Peppers, and Garlic and combine together with meat.
  3. Cover meat, refrigerate, and allow the meat to marinate for at least 1 hour
  4. Heat Coconut Oil in a large pot on medium-high heat, add ground meat, stir often to avoid meat from clumping together.  Reduce heat if meat begins to clump and stir well to make sure .  Cook for 5-8 minutes.
  5. Add Tomato and allow to simmer, if meat becomes to dry you should add a 1/4 to a 1/2 cup of water.

Rockfish Ceviche

We went on this awesome hike early this morning, Tom’s Thumb, took another “new” way down, was not a good idea in hindsight; we took Gardener’s Wall down. Oh boy…LOL

We were hungry, but wanted something light and fabulous, because it is getting hot out, so Henry whipped up some amazing ceviche. Check it out below. We made some fantastic guacamole which we will share shortly, along with some regular/small taro chips, which we’ll share as well. Henry you are amazing. In the meantime don’t forget to check out our big taro root chips.

This makes about 4 servings

  • 2 lbs Rockfish, we got ours from Justin at Alaskan Pride Seafoods – fantastic fish, all line caught, and they ship to you;
  • 1 Large Green Pepper, finely chopped
  • 1 Large Yellow Onion, finely chopped
  • 1/2 a bunch of Cilantro, (thank you Nancy Cahill, for your amazing garden grown🙂 ) most of it finely chopped, garnish with a Tbsp chopped
  • 4 Spicy Peppers (we used Serrano’s)
  • 15 small limes
  • Salt and Crushed Black Pepper to taste
  • 2 Tbsp Olive Oil
Here’s how:
  1. Cut fish into equal 1/4 inch or so bite size pieces and place in large glass bowl
  2. Squeeze fresh lime juice onto fish
  3. Add Onions, Peppers, and Cilantro and mix well with fish and lime
  4. Place bowl in refrigerator for at least 45 minutes
  5. Serve on large plate and add Olive Oil, Cracked Pepper, and Salt to taste
Just Enjoy!

Platanos Maduros Caldenses – Colombian Sweet Plantains

This is a modified version of a very typical dish from the Caldas region of Colombia.  This may seem like a dessert, but it is always served as a side dish and usually accompanied  by rice and meat.  We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion.  We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms.  Delicious! (thank you Nancy, Rob and Kelly)

Ingredients for 6 servings (1/2 plantain per serving)

  • 3 large and very ripe (black and yellow and NOT green) Plantains
  • 6 Tbsp Labne Cheese (Lebanese cream cheese)
  • 2 Tbsp Coconut Oil
  • 1 tsp Cinnamon
  • Salt to taste

Preparation Instructions

  1. Preheat oven to 400 degrees
  2. Gently warm Coconut Oil until it melts
  3. Cut each plantain lengthwise through center (avoid cutting in two pieces)
  4. Use a basting brush to generously coat Plantains with oil
  5. Stuff Plantains generously with Labne Cheese
  6. Dust with cinnamon
  7. Place in casserole and bake for 40-50 minutes or until golden brown

Seriously enjoy- Henry and Jo

Coconut Frog Legs

This is one of our favorite things to eat. The meat is very tender and tastes a little like Halibut cheeks meets super tender chicken. We purchase ours from a local Asian market as they otherwise sometimes difficult to find. The frog meat is very lean and will work well with more complex side dishes if you so choose.

Our recipe yields 18 pair…yummmm!

What will you need?

  • several packages of frog legs, you’ll have to thaw them out as they are most likely frozen
  • plenty of coconut oil
  • some sea salt
  • 2 eggs
  • plenty of coconut flour (at least 1 cup, depending how many you’re making)
  • 1 cup of coconut flakes
  • 1 pinch of cayenne pepper
  • 1 sprinkle of chili powder
  • 1 pinch of fresh black pepper

Here’s how to make them:

Mix coconut flour, black pepper cayenne, chili powder and sea salt – set aside for battering.

Dry the frog legs off with paper towels, quickly dip into fork whipped egg, and roll legs into the coconut batter mixture, dip them into the egg once more and roll into the coconut flakes. Pat gently before placing them into the hot coconut oil.

Heat your favorite pan, we used our cast iron skillet, and put enough coconut oil in so that the legs are 1/4 covered – make sure that you heat pan to get very hot, then reduce heat to medium heat. Place your frog legs into the hot oil carefully, until they are golden brown, 3 – 5 minutes on each side should do it. 

Place onto paper towels and serve with your favorite side dish. We’d love to hear from you when you make yours. Enjoy! Jo n Henry🙂

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