Tried and True Recipe….Feeds 8…Not in My Experience

I found this recipe, I am guessing, about 18 years ago.  It was an instant hit. So much so, in particular, my daughter Cayla would request it.  She asked me to send it to her when she lived in France and then in the Chilcotin Mountains of British Columbia. She asked me to send so she could make it for the families she worked for as an Au Pair.

This year before she left for her adventure living in Wellington, New Zealand we had a ‘Farewell’ party.  I asked what meal she would like me to make for this occasion.  My famous Picadillo was the request without hesitation.

We sit down at the table with Cayla, my parents and my husband, Steve.  We begin to partake.  Steve says “Why haven’t you made this before?”  He loves it.

Oops.  I don’t know why.  Kids left.  On their own.  Changed up the menu.

Once again the love of Picadillo is becoming tradition.  I forgot how delicious it is!   And it has a nice stable impact on my blood sugar.

Before Cayla left for Wellington, she took a pic of the recipe.  When my husband Steve committed to working in Ottawa for 4 months, he took a pic of the recipe as well.

I make a huge batch of it for myself almost every week.  I freeze some for suppers which I can heat quickly in a pot on the stove (I choose not to own a microwave) as well as thermos lunches while working.

This is the ecipe and pics of tonights creation.

Enjoy!

Ingredients

2 tbsp olive oil

2 medium organic onions, finely chopped

1 large organic bell pepper, finely chopped

6 organic plum tomatoes, chopped

salt and freshly ground black pepper

1 tsp minced fresh organic garlic

1 tsp ground cumin

1 tsp ground coriander

1 lb lean ground beef (I use only lean ground sirloin)

1 lb ground pork (I haven’t tried substituting a lower fat meat such as ground chicken or turkey but I would think it is just as delicious)

3/4 organic balsamic vinegar

2 tbsp capers, drained

1/2 cup tomato puree

Optional garnish:  Sour cream

Directions:

Heat the olive oil in a large skillet or pot over medium heat.  Add the onions and peppers. Cook until they are tender, 10-15 minutes.  Then add the tomatoes, salt and pepper to taste; garlic, cumin and coriander.  Given our winter and today’s temp of -35C, I decide to add some colour with a yellow pepper instead of a green bell.

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Turn the heat up to medium high and add the meat.  Brown the meat, using a spoon to break it into tiny pieces.  Add the balsamic vinegar, capers and tomatoe puree.

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Reduce the heat and simmer for at least 1 hour.

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Be creative in how you chose to serve this…in a wrap or taco…whether it be wheat, gluten free or lettuce.  The Picadillo world is your oyster!

I prefer to serve it in a bowl with lactose free sour cream.

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Looking forward to hear if it becomes a family favourite in your home as well.  Serves 8 (that’s what the recipe says…I have never experienced 1 batch lasting for that many people!)

Eden’s Journey – Tips, Tricks & Must Have’s

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Eden's Journey - Tips, Tricks & Must Have's

Below is more of Eden’s Journey to exercising and losing weight in a healthy way. Eden lives with Type 1 diabetes. She has a goal to be in tip top shape for her graduation from University in May. Help support and encourage Eden as she shares with us her journey. Today Eden shares tips & tricks that have worked for her & may for you as well. She recommends a “must have” piece of equipment that will encourage & support you when exercising!!

“Okay as I promised, I am going to talk about how I have handled my blood sugars at the gym ha ha. Now I am sure a lot of people struggle with this. You get a low and you don’t want to eat because you want to burn calories and it becomes pointless, or you do not want to go high and have to take insulin to bring it down etc etc etc. It is honestly a battle for some, and it has been for awhile with me. I have noticed in the last 2 weeks since I have been working out so hard, I have struggled with this. I would work out and go down to 3 or lower (obviously not good).

Here are a couple tips that seem to work for me.

1. If you know you are going to work out after a meal, eat a carb during that meal. I find yams are a great thing to eat, and healthy for you. They do not have a huge amount of sugar, and metabolize well. I usually bake mine with a bit of olive oil for 10-15 minutes till they are soft…so good. I also tend to eat a lot of Ezekiel brand products (they have no gluten or flour!). Do not be shocked when you go to a store and see a loaf of raisin bread for $5.99 at Sobeys! The loaf for me alone lasts usually2-3 weeks. I recommend their products; they seem less heavy on my stomach and work well with my sugars.

2. If you are working out during a time where you did not have a meal within the hour, I usually eat a small banana before my work out and a kiwi after. I only do this when I know I will be burning 500 plus calories. Sometimes this is needed for me, but everyone is different.

3. DRINK LOTS OF WATER…Most people seem to think there is a magic pill, there is! It is something that is free and at your disposal all day long. I bought a bottle that’s big enough for my “8 glasses a day.” I found that you instantly feel more refreshed, have more energy and needless to say my skin looks like it has a nice glow to it ha ha. Seriously drink your 8 glasses and I can guarantee with a bit of exercise you could lose at least an inch or two in one week !

I am by no means a doctor! These are tips that seem to work for me, and maybe they can help you. I have had to do a lot of figuring out of this stuff on my own.

Here is a pic of me at the gym last week with my low blood sugar 😛 I thought every post needs a picture!”