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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Long before sloppy joes became an American classic, picadillo was a fixture in Cuba. It is economical, easy and quick - a winning combination. In this version, inspired by *Eating Well* turkey is used as a lighter alternative to ground beef. Serve this over white rice with Almost Fried Plantains - Virtually Fat Free and a salad. Ingredients:
2 eggs (optional) |
14 ounces lean ground turkey or 14 ounces lean ground beef |
1 medium onion, chopped |
1 small carrot, diced small 1/4 inch or smaller |
3/4 cup chopped scallion, divided |
3 garlic cloves, minced |
4 teaspoons chili powder |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons ground cumin |
3/4 teaspoon ground cinnamon |
1/8 teaspoon cayenne pepper |
1/2 cup golden raisin |
1/2 cup chopped pimento-stuffed green olives |
3 tablespoons tomato paste |
1 1/2 cups water |
1/2 teaspoon fresh ground pepper |
Directions:
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, peel and slice and set aside.
2. Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef.
3. Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
4. Garnish with the remaining scallions and the hard-cooked eggs, if desired.
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