Categories: Eats, Life Style

Picadillo

Hey, What’s Cookin’?

 

Today’s Recipe of the Week offering is Picadillo, a versatile Latin-American stew with lots of warm spices and a great flavor. Picadillo is versatile in that you can use any ground meat or poultry your family likes best; beef, pork, chicken, or turkey. It comes together fairly quickly so it could be a weeknight or a weekend meal. It’s also a great choice for meal prepping. It freezes well, so you can take advantage of a great sale on ground meat, cook it up using this recipe, and freeze it.  Imagine being able to just thaw and heat this hearty Picadillo on a super-busy day when you have no time to cook!

 

Picadillo

Adapted from: a recipe from NYT Cooking
Serves: 5-6

Ingredients:

  • 2 tablespoons olive oil
  • 2 medium yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 tbs cumin
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1-1/2 pounds ground beef, turkey, chicken, or pork 
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 28-ounce can diced tomatoes (low sodium is a good choice)
  • 2 tablespoons red-wine vinegar
  • 2 bay leaves
  • 1/2 cup raisins; golden or dark
  • 2/3 cup pitted stuffed green olives, sliced (black olives are okay, too!)
  • 6 cups cooked cauliflower rice


Directions:

  1. Heat 1 tbs of the olive oil in a large nonstick skillet set over medium heat. Add onions; cook until they have started to soften, approximately 6-10 minutes. Add a light drizzle of oil if they get too dry during cooking.
  2. Add the minced garlic, cinnamon, cumin, cloves and nutmeg, and cook 1-2 minute more. Remove onions/garlic to a holding dish.
  3. Add the remaining olive oil and ground beef to the same skillet, breaking up the meat as it browns. Season with salt and black pepper.
  4. Return the cooked onions/garlic to the skillet. Add the tomatoes, vinegar and bay leaves. Stir to combine.
  5. Cover, reduce the heat to low and let the mixture simmer for approximately 15 minutes.
  6. Uncover the pan, and add the raisins and olives. Re-cover and allow the mixture to simmer for another 15 minutes.
  7. Serve the picadillo over the cauliflower rice.

 

Notes:

  • Looking for a side dish? Sauteed zucchini and yellow squash or steamed carrots (or BOTH!) would be delicious!
    If you are pressed for time a green salad is a great choice, too!

 

 

#happyeating
#toyourhealth

JC

Photograph via Pinterest

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