Lisas Quinoa Beef Picadillo Recipes
PICADILLO
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.
Provided by Sam Sifton
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram
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
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