Anyone for Cuban food? Yummm...
PICADILLO
Courtesy of EatingWell
Serves 4
Ready in about 40 minutes
Image by EatingWell
INGREDIENTS
2 eggs (optional)
1 pound lean ground beef or ground turkey
2 teaspoons extra-virgin olive oil
1 medium onion
1/2 cup chopped scallions
3 cloves of garlic
4 teaspoons chili powder
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground cinnamon
1/8 teaspoon of cayenne pepper
1/2 golden raisins
1/2 cup chopped pitted green olives
2 tablespoons tomato paste
1 cup water
1/2 teaspoon freshly ground pepper
COOKING INSTRUCTIONS
1. If using eggs, place in a small saucepan and cover with cold water. bring to a boil; simmer on medium low for 15 minutes. Drain; let cool; peel and slice.
2. Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to colander; drain off fat.
3. Add oil to skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili power, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water, and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
2 eggs (optional)
1 pound lean ground beef or ground turkey
2 teaspoons extra-virgin olive oil
1 medium onion
1/2 cup chopped scallions
3 cloves of garlic
4 teaspoons chili powder
1 1/2 teaspoons of dried oregano
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground cinnamon
1/8 teaspoon of cayenne pepper
1/2 golden raisins
1/2 cup chopped pitted green olives
2 tablespoons tomato paste
1 cup water
1/2 teaspoon freshly ground pepper
COOKING INSTRUCTIONS
1. If using eggs, place in a small saucepan and cover with cold water. bring to a boil; simmer on medium low for 15 minutes. Drain; let cool; peel and slice.
2. Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to colander; drain off fat.
3. Add oil to skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili power, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water, and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
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