Cuban Picadillo

I am starting to get some serious pangs of anxiety when I realize that the lack of a nap is becoming a trend in our house. This lack of "mommy time" explains why my postings have been sporadic at best this past week. I will type fast so I can share this recipe for picadillo with you because it is so easy to prepare, and so yummy… This meal is even better on day two, once flavors have had a chance to really meld. Plus, it freezes well, so if you’re making it once you might as well make extra and enjoy a night off of cooking later this month or next! We like to serve in whole wheat wraps, but traditionally picadillo is served over steamed white rice. Either way, it is delicious.

Cuban Picadillo

Olive oil
1 lb ground turkey (or you may use beef, if you’d like)
2 onions, diced
3+ cloves of garlic, minced
2-3 peppers, diced
1 cup (or more) Amontillado (dry sherry)
Oregano (dried), about 2 teaspoons
Cumin, about 2 teaspoons
6 oz. can tomato paste
Capers with their brine, at least 2 teaspoons
½ cup raisins
½ cup slivered, roasted, unsalted almonds
½ cup Spanish olives
Bay leaf
Pepper (to taste)
Kosher Salt (to taste)

Serve with whole what wraps or steamed rice

In a large skillet, sauté the ground turkey, onions, garlic and peppers in olive oil. When the meat is just about cooked through, add the remaining ingredients: sherry, oregano, cumin, tomato paste, capers, raisins, almonds, olives and bay leaf and stir together. Wait to season with salt and pepper until the dish is cooked through and you have sampled it. The olives and the brine from the capers add quite a bit of salt to the dish!

This was a favorite of my personal chef clients. If you store in a tightly covered container it will freeze well for up to two months.

And on that note, I will go retrieve my little one from the nap-that-did-not-happen.

Dinner's Ready!

It was my turn to cook for my Wednesday Dinner Exchange (see March 18, 2009 posting for details on how to start your own). Last week we enjoyed an amazing Gazpacho alongside a Shrimp and Orzo Salad cooked by Christine. So yummy. For anyone who is keeping track, yes, today is Tuesday. The beauty of this swap is that we're all moms and we all have busy schedules, so the group is flexible on the day you pick to cook. Now the serving dishes are packed up and ready for my three friends to pick-up. Here is what I whipped up:

Cuban Picadillo
Citrus-Infused Black Beans
Endive salad with beets, pistachios and goat cheese + sherry vinaigrette
Fresh mango with cinnamon, toasted coconut and mint

The house smells fabulous, and I got all of the cooking done between the time the school bus came for my big one and my little one’s mommy & me gym class started. Translation if you prefer to go by a clock: about 2 hours start to finish (with a couple breaks to answer the phone, admire a block building, and check email).

Will post the recipes momentarily…just need to get the little one to nap (instead of systematically dismantling his bookshelf) so I have a couple minutes of peace to type them up for you.