Beef Giniling/Picadillo Recipe – Meal Prep for 5 days

January 29, 2018

Dear Readers,

THIS IS MY FIRST RECIPE OF 2018!

I am so excited to share with you all a recipe that is so special to me, since it’s my own twist to the popular Giniling and Picadillo dish. This dish is a classic in our household! I grew up eating this food (usually with rice) and I cannot wait to share with you all how easy, simple, and delicious this recipe is!!

Traditionally, a dish like Giniling or Picadillo is meant to be eaten with rice. However, MY version of this recipe is meant to be eaten without the rice. The potatoes are enough carbohydrates for my diet… I think that this will definitely fill you up on its own, even without the rice. But hey, if you really love your carbs, then feel free to indulge this with some rice too!

This is my original recipe, inspired by my mom and Tita Nats  – I just tweaked a few things here and there to make it more my own. At first, I really did not know what to call it, because it has influences from the Giniling – Filipino dish, as well as some influences from the Picadillo – Mexican/Cuban dish. I could had released this post earlier, but the naming issue prevented me from doing so. Let’s just say, this “uncategorized” dish is just pure GREATNESS. Anyways, without further ado, let’s get cooking!

Ingredients:

-Coconut oil

-roughly 0.675 kg of ground beef

-5 red potatoes

-5 carrots

-asparagus

-onion

-bulb of garlic

-olive oil (for cooking the asparagus)

-2-3 tbsp seasoning salt (depending on your taste, I’d suggest 2 tbsp but some may like it saltier)

-3 tbsp taco seasoning by Clubhouse

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NOTE: This will be enough for 5-6 days worth of meal prep!! I only took a picture of 4 packed meals, because I only have classes on 4 days of the week. My family and I ate the rest of the cooked Giniling/Picadillo for dinner that night. And ohhhh myyyy, was it ever good!

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BEGIN:

1.) Prepare carrots and potatoes by peeling and cutting them into tiny cubes.

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2.) Sautée onions and garlic with the coconut oil

3.) Add ground beef and cook until beef evenly turns light brown

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4.) Season your beef with salt and taco seasoning

5.) Cook for another 3 to 5 minutes in medium heat

6.) Add potatoes and carrots

7.) Cover pot with a lid and let it cook until both potatoes and carrots are soft. At this point, it should take another 15 to 20 minutes on medium heat.

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8.) While waiting for the Giniling/Picadillo to cook, start frying your asparagus with olive oil. Then, season your asparagus with salt.

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9.) Once everything has been cooked, start placing the food in your containers and eat the leftovers!

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ENJOY 🙂

With love,

Mary Dezleigh Teodosio.

Rice Porridge – For Fighting the Flu

November 29, 2017

Dear Readers,

Tis’ the season to be healthy, and jolly. But here I am, high with the fever, coughing my lungs out, and a throat too sore. With my current health condition, eating is becoming more of a struggle. My appetite is just not the same and I’ve been very picky of what food I want to eat.

Ever since I was a little girl, a delicious, home-made, warm rice porridge is my favorite thing to eat while sick. Since it is the “flu-season”, here’s an easy rice porridge recipe for you all!

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Ingredients: 

-1 tablespoon olive oil

-2 cups rice

-5 cloves minced garlic

-1 ginger full sized

-1 onion

-1 & 1/2 litres of water

-1.2 kg chicken legs

-2 tablespoons fish sauce

-2 tablespoons salt

-green onions

-4 hardboiled eggs

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BEGIN: 

1.) Sautée onions, garlic and ginger with olive oil

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2.) Add chicken and cook until they turn brown. Cook for 15 minutes.

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3.) Add 1 litre of water. Bring to a boil.

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4.) Add rice as soon as the water starts boiling.

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5.) Add the remaining 1/2 litre of water. Season with fish sauce and salt. Let it boil for 10 minutes, reduce heat to medium and continue cooking for 3o minutes.

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6.) Make hardboiled eggs (optional). Chop green onions and add to the rice porridge. Chop a little bit more for garnish.

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I hope you all stay warm and cozy this winter season! May the flu stay away from you!

ENJOY!

With love,

Mary Dezleigh Teodosio.