Yesterday I was a zombie. We had Swiss Chalet. The end.
knock on wood Maya feels better and I have enough time and energy to write a post. As you can see, this month I am challenging myself to 30, well already 29 new dishes. And as I was putting leftovers of the new dish that I made in the fridge, I realized that I probably should take pictures of it. So here it is, my new favourite 30-min-from-start-to-finish dish – Cuban Picadillo. The recipe is from this website.
It tastes better than it looks 🙂 believe me.
- 1/2 large chopped onion
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 pepper, finely chopped
- 2 tbsp cilantro
- 1 1/2 lean ground beef
- 4 oz (1/2 can) tomato sauce
- fresh ground pepper
- 1 tsp ground cumin
- 1-2 bay leaf
- 2 tbsp capers or green olives
- Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
- Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
- Add to the meat and continue cooking on a low flame. Add capers or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.
I decided to saute onion, garlic and peppers first. I do not like raw onion or pepper so I always like cooking them before meat goes in. I didn’t mince the garlic either, I smashed it and fried it together with onion and peppers. I added tomatoes right after the meat was no longer pink. The ground beef that I had was regular one and not lean. It is not like somebody noticed the difference 🙂
I need to make a confession – I hate cilantro. I cannot stand the taste of it so I never ever use it in my dishes. I am the one who cooks here so I get to decide what goes it and what doesn’t 🙂
I also skipped the part about the bay leaf and simmering with 1/4 cup water. I liked it even without it and since I had a whining toddler saying “Mama, am-am! Mama, am-am!” it was obvious that simmering had to go.
I love how versatile this dish is. I had corn tortillas so I made quick quesadillas with Picadillo, shredded cheese and extra tomatoes. Done and done. While doing the dishes (we do not have a dish-washer as we both actually like doing the dishes) I cooked some brown rice and that’s our lunch tomorrow – Picadillo over brown rice. I am already thinking about tacos or stuffed peppers. I love recipes like that!