Tuesday, March 18, 2014

Bluegrass Picadillo


One pot meals. Did I get your attention?  Easy cleanup. That did it, right? The cleanup is what it's about for me. Always.

Other than the weather, there is nothing I miss more about Tampa than the food.  Fresh seafood mixed with tropical cultures.  You can find a Cuban joint or a restaurant specializing in grouper on every corner. I must stop now or I will cry.  One if my favorite Cuban dishes is Picadillo. It's a ground beef dish with olives and raisins. Of course there are many variations and almost ever Caribbean/Central American culture has a version of this dish. Some with potatoes or plantains. Whatever was local and whatever was available--that's how these cultures have all survived. 

I've changed it up a bit by adding some more veggies but using lean ground beef makes it a super healthy meal, perfect for any night of the week. It comes together in a cinch--especially if you use frozen vegetables! 

Bluegrass Picadillo

Ingredients

1 pound ground beef
1 green pepper, diced
1/2 cup red onion, diced
1 jalapeño, diced
2 cloves garlic, diced
1/3 cup green olives, roughly chopped
3/4 cup frozen corn
1 1/2 to 2 cups diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/4 cup water
Salt and pepper 

In a large skillet brown ground beef. Add green peppers, jalapeño, red onion, garlic, water and all of the spices.  Stir. Cover and let simmer over medium low heat for 15-20 minutes. Add olives, corn and tomatoes. Let cook for another 5-10 minutes.  Remove from heat. Serve with beans and rice 


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