LISA'S QUINOA-BEEF PICADILLO
Categories Beef
Number Of Ingredients 17
Steps:
- Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat. Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min. To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges. Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.
QUINOA BEEF PICADILLO
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal."
Provided by Engrossed
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the olive oil over high heat in a large, deep skillet.
- Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes.
- Stir in the garlic and cumin seeds and cook 1 minute more.
- Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat.
- Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil. Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes.
- Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more.
- Serve in large, shallow bowls.
- Accompany with a bowl of lime wedges.
- A dry grenache-based rose wine from Spain or southern France is a recommended to drink with this dish.
Nutrition Facts : Calories 482.8, Fat 17.9, SaturatedFat 5.2, Cholesterol 73.7, Sodium 1308.8, Carbohydrate 50.6, Fiber 6, Sugar 8, Protein 31.6
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
BEEF PICADILLO
This Latin dish is from Every Day with Rachael Ray. This can be served just as is written or pile warm Beef Picadillo on a soft potato roll for a Latin-style sloppy joe.
Provided by CookingONTheSide
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
- Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
- Crumble in the ground beef, using a wooden spoon to break up any large clumps.
- Increase the heat and cook until the liquid is reduced.
- Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
- Stir in 2 to 3 tablespoons water to loosen the sauce.
- Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
- Stir in the cilantro; season with salt and pepper.
Nutrition Facts : Calories 344.1, Fat 24.1, SaturatedFat 7.8, Cholesterol 76, Sodium 152.5, Carbohydrate 8.5, Fiber 2, Sugar 2.1, Protein 23.6
PICADILLO
This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.
Provided by devilsdancefloor
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
- Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
- Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g
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