So, since learning of the sumptuous flavors of Cuban Picadillo, I’ve enjoyed playing around with some inspired variations, such as my Picadillo Stuffed Peppers [Click the Picture below to go to the recipe]
This time, I wanted to try to adapt it for the crock pot, so I made more of a stew. I added a beef shank along with the ground bison, and a bit more water than usual, so it came out more like a pot roast or stew, and less like a taco meat/chili consistancy….so it’s not a true picadillo….but I really wasn’t trying to make it to any standard since I was slow cooking it. It WAS an experiment [ a very tasty one ] after all!
- 1-1.5 lb Beef Shank [ Grass- Fed ]
- 1 lb Ground Bison
- I can Trader Joe’s pitted green olives
- 1-1.5 cups unsulfered, unsweetened raisins
- I cup sliced baby bella mushrooms
- 1 28 oz can Cento Brand crushed tomatoes
- 1 onion [chopped]
- 4-5 cloves garlic [chopped]
- 1 each of Red, yellow, and Orange bell peppers [chopped]
- 1-2 bay leaves
- 1 cup water
- cumin, paprika, cayenne, salt, pepper, oregano to taste
If you haven’t pre chopped your ingredients, then start off by chopping all your vegetables. Then add some of the onions and peppers to the bottom of the crock pot. Season the beef shank on both sides and brown in a skillet over medium-high heat in a little coconut oil. Transfer it over to the crock pot. Do the same with the chopped meat. Add the rest of the ingredients, and cook on low for 6-8 hours.
Shown garnished with a few plantain chips….yummy!
Here is a nice crock pot recipe I made the other day. I always like trying to add cocoa powder into savory dishes, and I love the combination of chocolate and cayenne pepper. I was going to use a brisket, but I was sent a shoulder london broil with my meat order – so I used that instead. Crock pot beef is wonderful, because you don’t even need a knife, it just falls onto your fork, ready to be eaten.
- 1-2 lb brisket or shoulder London broil
- 1 onion quartered
- 3 cloves garlic – largely chopped
- 2 large carrots
- 3 stalks celery
- 1/4 cup dried unsweetened un-sulfered cherries
- 1/2 cup vegetable broth
- 1/2 cup coconut milk
- 2-3 tablespoons cayenne [depending on how spicy you like it]
- 1/8 cup unsweetened cocoa powder
- 2 tablespoons ginger powder
- Fresh Basil ripped to pieces
Place the onions and some carrots on the bottom of the crock pot, then place the meat in. On top of the meat, add the cocoa powder and cayenne pepper. Add the rest of the vegetables, seasoning, and liquids. Cook in the crock pot on low for 8 -10 hours.
Instead of putting potatoes in the slow cooker with the rest of the dish, I decided to get some blue potatoes [ If regular potatoes are an issue for you, you can use another root veggie, or sweet potato] from the farm stand, and roast them for a side. Wash the potatoes, and remove any eyes. Cut slits in the potatoes, all along the length, but not all the way through. put some duck fat over each potato, so it seeps into the slits. Sprinkle with salt, pepper, and rosemary, and bake for 40-60 minutes until tender.
I love my slow cooker. especially on days that I’m going to crossfit after work. Nothing says stress free dinner better than coming home, showering, and dinner being ready. Seriously, it’s like the best assistant ever.
I wanted to do something BBQ, but wasn’t sure what. Whole Foods had grass-fed beef short ribs, so I decided to try them. I keep experimenting with trying to get a good BBQ sauce that would be Whole Life challenge compliant, with no added sweetener. Even the all natural sauces in the store usually have some form of sugar. This has been my favorite version to date. It has a nice kick, and plenty of flavor. You can save the extra sauce to use later in the week. It’s still a little more tomatoey than I imagined – so I might play around with the ratios, but it’s still yummy. Experiment! Use it on ribs, chicken, steak…. Anything!
Paleo and WLC compliant BBQ slow cooker short ribs
1.5 lb grass fed short ribs (about 4)
1 can tomato paste
1/2 cup vegetable broth
1/4 cup coconut aminos
1/8 cup apple cider vinegar
1 sweet pear
3 cloves garlic
1/4 cup Kalustyan’s southwest seasoning
1 tbsp organic ground ginger
3 tbsp organic stone ground mustard
Cook on low 8-10hrs
Note: You can get Kalustyan’s Southwest Seasoning at whole foods. It makes a great dry rub too. Read labels, but this one is great.