ZUCCHINI PATTY SANDWICHES
This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Serves 8
Number Of Ingredients 11
Steps:
- Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
- Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
- Halve pitas and stuff with patties, yogurt, lettuce, and mint.
Nutrition Facts : Calories 304 g, Cholesterol 28 g, Fat 10 g, Fiber 9 g, Protein 12 g, Sodium 618 g
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
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
BEEF PICADILLO ENCHILADAS
Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
- Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
TURKEY PICADILLO SANDWICHES
The sweet, bold flavors of ground turkey simmered with raisins, olives and fragrant spices creates the foundation for these mouthwatering picadillo sandwiches. Typically made with beef, picadillo is widely celebrated throughout Latin America and preparation varies based on region.
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
- Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
- Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.
Nutrition Facts : Calories 484, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 56 milligrams, Sodium 944 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 43 grams
HOT PICADILLO SANDWICHES
Categories Sandwich Tomato Kid-Friendly Ground Beef Spring Winter Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat heavy large skillet over medium-high heat. Add meat and onion; cook until meat loses pink color, breaking up with fork, about 5 minutes. Spoon off excess fat. Mix in chili powder and cinnamon; cook 1 minute. Stir in tomatoes with juice, beef broth, raisins, vinegar, and tomato paste. Bring to boil. Reduce heat to medium and simmer uncovered until liquids thicken, about 10 minutes. Season with salt and pepper.
- Lightly toast rolls. Divide meat mixture among roll bottoms; top with lettuce and roll tops and serve.
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