Yucatan Green Chile Sauté from Well Fed Weeknights
HealthCreators and cookbook author Melissa Joulwan give away 2 sets of ALL THREE books from her WellFed-series.
To let you know what to expect from her Whole30 recipes, she allowed us to share this Yucatan Green Chile saute.
And so approriate: it is a Mexican dish with Dutch influences. And loads of cauliflower, mixed with mince and a lemon-cumin sauce.
For the saute:
→ 1/2 head cauliflower
→ 1/2 tablespoon extra-virgin olive oil
→ 1 medium yellow onion
→ 2 cloves garlic
→ 1 teaspoon salt
→ 1 teaspoon ground cumin
→ 1 teaspoon smoked paprika
→ 1/2 teaspoon ground black pepper
→ 1/4 teaspoon dried oregano leaves
→ 1 1/2 pounds ground beef or pork
→ 2 tablespoons tomato paste
→ 2 teaspoons red wine vinegar
→ 1/4 cup raisins
→ 1/4 cup dry-roasted pepitas
→ 2 (4-ounce) cans diced green chiles
For the sauce:
→ 1 egg yolk
→ 2 tablespoons lime juice
→ 1/4 teaspoon salt
→ 2 tablespoons plus 1/2 cup light-tasting olive oil or avocado oil
→ 2 cloves garlic, smashed and peeled
→ 1 teaspoon ground cumin
→ 1 tablespoon fresh cilantro leaves
→ 3-5 pickled jalapeno rings
→ Prep the “rice.” Break the cauliflower into florets, removing the stems. Place the florets in a food processor and pulse until the cauliflower looks like rice. Set aside.
→ Prep the seasonings. Warm the olive oil in a large, nonstick skillet on medium-high heat, 2 minutes. Meanwhile, dice the onion. Add the onion to the skillet and cook until soft, about 5 minutes. While it cooks, crush the garlic and place in a small bowl with salt, cumin, smoked paprika, black pepper, and oregano.
→ Cook the meat. Crumble the beef into the skillet and break it up with a wooden spoon. While it cooks, drain the chiles and cut them crosswise into strips. When the meat is no longer pink, add the garlic-spice blend to the pan and stir to combine. Add the tomato paste and cook until it darkens, about 2 minutes. Add the vinegar, raisins, pepitas, riced cauliflower, and chiles; stir to combine and reduce the heat to low.
→ Make the Cumin-Lime sauce. Smash and peel the garlic cloves and place them in a pint-size Mason jar. Add the egg yolk, 2 tablespoons of the oil, the lime juice, salt, cumin, and cilantro to the jar. Whirl with a stick blender until puréed. With the blender running inside the jar, add the remaining 1/2 cup oil and purée until smooth. Mince the jalapeno rings and stir into dressing.
→ To serve: Divide the sauté among serving bowls and drizzle with the dressing.
This is a recipe from Well Fed Weeknights, shared with permission of Melissa Joulwan
Read about Brenda on the Whole30 coach site
HealthCreators Brenda is the first Whole30 Certified Coach in The Netherlands and Europe. She was featured in the Dutch Paleo Magazine and Simone’s Kitchen.