CUBAN STYLE TURKEY PICADILLO
A Cuban classic updated for a weeknight meal, this 30 minute turkey picadillo has all the flavor of the original - zesty with a hint of salt and rich spices!
Provided by Nancy Buchanan
Categories main dish
Time 30m
Number Of Ingredients 15
Steps:
- In a large skillet, heat the olive oil over medium high heat.
- Add the onions and saute for 6 minutes, stirring frequently.
- Add the garlic and continue to cook, stirring frequently, for another 4 minutes until the onions are soft and golden.
- Add the tomato paste and stir, cooking for another 2 minutes until the tomato paste is caramelized.
- Add the turkey and cook, stirring to break up any lumps for another 3 minutes.
- Add the tomatoes, vinegar, spices and season with salt and pepper.
- Add 1/4 cup of water and stir to combine.
- Bring the mixture to a boil, and reduce to a simmer.
- Cook, uncovered for 10 minutes, until mixture is thick.
- Stir in the raisins and the olives.
- Serve
Nutrition Facts : Calories 245 kcal, Carbohydrate 19 g, Protein 19 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 321 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
TURKEY PICADILLO II
A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.
Provided by jeidipippins
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
- Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g
CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
TURKEY PICADILLO
Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Number Of Ingredients 19
Steps:
- Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
- Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
- Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
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