Picadillo (AIP, Paleo) is a dish from Latin America and the Philippines. Though it is usually full of nightshades, this recipe makes it AIP friendly!Jump to Recipe
Have you heard of picadillo? It is very versatile dish that has several iterations around the world, mostly in Latin America and the Philippines. You might have guessed that it has things in it that us AIPeople must avoid, and you might also have guessed that I would try to find a workaround. (Heh, heh, heh…)
Picadillo is traditionally ground beef with tomatoes, peppers, onions, raisins and olives. I’ve taken out the nightshades, and added an ingredient that, according to my research, is often added in the Philippines – chayote squash!
I’ll talk about the squash in a minute, but first, what are you supposed to do with picadillo? You can:
* Serve over cauliflower rice, or white rice, if successfully reintroduced.
* Serve over mashed white sweet potatoes.
*Serve inside the Gordita Tortillas (from last week’s blog) like a big ol’ Cuban/Filipino sloppy joe!
Now about that squash…
This adorable veg that looks like a grimacing PacMan is chayote squash, though it can be considered a fruit. It has one soft seed in the middle, and it tastes like a zucchini and a pear had a baby. To use it, I cut the bumpy mouth off so that I have a flat surface, then cut the skin away with a paring knife, like this:
Cut it in half from the top, and cut out the seed. Then, chop as you normally would.
If you’ve never tried this squash before, I encourage you to try! We need variety, so why not try something new?
Happy spring to all!!! 💐😊💐