#picadinho

stuff i drawed on ibis paint

the first is just picadinho age-regressing and he is hugging a big candycorn plushie while the second is just my attempt at eye-strain of jukey

This recipe is excerpted from AT HOME WITH NATALIE © 2018 by Natalie Morales with Ann Volkwein. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Gluten-free Serves 8

Ground beef can be so boring, but not when made this way. (And I’m happy when my kids are getting plenty of nutrients and veggies, but with no complaints!) Growing up, my mom would make this Brazilian classic pretty much once a week because it’s so good, quick, and easy—not to mention, budget friendly. Picadinho—pronounced pi-ca-DEE-nyo—is like a Brazilian chili, typically served on top of white rice.

3 tablespoons extra-virgin olive oil 1 large white onion, chopped 2 garlic cloves, minced 2 pounds lean ground beef 1 (14-ounce) can diced tomatoes with juices ½ cup chopped fresh parsley 4 large eggs Pinch of red pepper flakes Salt and freshly ground black pepper 1 medium russet potato, peeled and cut into small cubes 2 celery stalks, chopped 1 red bell pepper, chopped 1 cup dry red wine 1 cup beef broth

1.     In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring frequently so that they don’t burn, until caramelized to a golden brown, about 10 minutes. Add the garlic in the last minute of cooking.

2.     In a large bowl, stir together the ground beef, tomatoes with their juices, parsley, eggs, red pepper flakes, and a dash of salt and black pepper. Mix as if you were making a meat loaf.

3.     Add the meat mixture to the skillet with the onion and garlic and cook over medium-high heat to brown the meat, breaking it up with a wooden spoon as it cooks, 5 to 7 minutes.

4.     Stir in the potato, celery, bell pepper, wine, and broth. Cover and cook over medium-low heat for about 1 hour, stirring oc­casionally, until the liquid reduces and the potatoes are cooked. Season with salt and black pepper and serve.

Note: This recipes takes about 20 minutes to prep and 1½ hours to cook.

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