{"id":480,"date":"2009-02-05T08:35:16","date_gmt":"2009-02-05T14:35:16","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=480"},"modified":"2009-02-05T08:35:16","modified_gmt":"2009-02-05T14:35:16","slug":"turkey-picadillo","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/05\/turkey-picadillo\/","title":{"rendered":"Turkey Picadillo"},"content":{"rendered":"

\"picadillo2\"<\/p>\n

I like being able to cook dinner without any time constraints. \u00a0At times, I truly \u00a0enjoy preparing a meal that has more than just a few components and takes me more than a few hours to complete. \u00a0Call me crazy! \u00a0I don’t have kids (if we don’t count the puppy) so I’m able to do this every now and then. \u00a0With the ability to make a laborious dinner, I chose to make turkey picadillo last night. \u00a0The entire meal took me a measly 30 minutes from start to finish. \u00a0The only extra thing you have to do is hard-boil 2 eggs, which I think could be omitted. \u00a0The flavor was nice, sweet and savory at the same time. \u00a0The addition of golden raisins is very good; a little burst of sweetness! \u00a0It is also very versatile. \u00a0I ate it over baby spinach and my husband had it wrapped in flour tortillas. \u00a0The original recipe recommends wrapping the filling in lettuce leaves. \u00a0I think this would also be yummy on top of tortilla chips, as a tostada topping, over white or yellow rice, and maybe even folded in to scrambled eggs with some queso fresco. \u00a0Mmmm…I think that is what I will do with the leftovers tonight. \"picadillo1\" I used a mixture of lean ground beef and ground turkey. \u00a0I also added about 1\/2 cup more of the crushed tomatoes. \u00a0Other than that, I didn’t change a thing about this recipe from FineCooking.<\/a>\u00a0\u00a0I served the picadillo with black beans and roasted zucchini and squash.<\/p>\n

\"picadillo3\"<\/p>\n

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  • 3 Tbs. extra-virgin olive oil<\/li>\n
  • 1-1\/2 lb. lean ground beef or turkey<\/li>\n
  • 1\/3 cup dry red wine<\/li>\n
  • 1 small yellow onion, minced<\/li>\n
  • 3 cloves garlic, minced<\/li>\n
  • 1 cup canned crushed tomatoes\u00a0<\/li>\n
  • 1\/2 cup golden raisins<\/li>\n
  • Kosher salt and freshly ground black pepper<\/li>\n
  • 2 large hard-cooked eggs, finely chopped<\/li>\n
  • 6 Tbs. chopped pimiento-stuffed green olives<\/li>\n
  • 1\/4 cup minced fresh cilantro<\/li>\n
  • flour tortillas or lettuce leaves for wrapping<\/li>\n<\/ul>\n

    Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes. Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1\/2 tsp. salt and a few grinds of pepper. Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro.<\/p><\/div>\n<\/div>\n<\/div>\n