Tourtiére Meat with Cauliflower Rice (Recipe)

I made a delicious, fragrant meat mixture that is used for making tourtiéres (Quebec meat pies). It has ground beef, ground pork, water, ground cloves, ground savory, salt & pepper, ground celery seed, onions and garlic. Since I don't eat pies I decided to add a package of frozen cauliflower rice with mixed veggies to the meat instead. My apartment smells amazing... I wish I could post the aroma!

Ingredients:

• 1/2 lb ground pork and 1/2 lb ground beef (or use 1 lb ground pork)
• 1 small onion, diced
• 1 small garlic clove (leave whole)
• 1/2 tsp salt
• 1/2 tsp ground savory
• 1/4 tsp celery pepper (or 1/8 tsp ground celery and 1/8 tsp pepper)
• 1/4 tsp cloves
• 1/2 cup water

Instructions:

Combine ingredients in a Durch oven or other heavy pot and bring to a boil.

Reduce heat and cook uncovered for 20 minutes, or long enough to remove the pink tone from the meat and reduce most of the water. The mixture should be damp, but not watery. Remove garlic clove. For a low-carb diet, you can now add a package of cauliflower rice. I like the one with peas and carrots.

If you have non-low-carb family members, you can make the meat mixture (without the cauliflower rice) into pies called tourtiéres. Eat the pie with Heinz Chili Sauce. It's great hot or cold.

Note: If you double the recipe, do NOT double the salt.