ShareThisFeeling stressed by the start of another school year? This Cuban dish, sometimes called picadillo, is as simple as A-B-C in that it goes from stove to table in less than a half-hour. For a sweet side, serve with grilled or sauteed bananas drizzled with honey and brown sugar. Soccer practice had us on the run, so we used the meat to stuff soft-shell tacos.
CUBAN SKILLET TURKEY
2 tablespoons olive oil, divided use
1 1/2 pounds ground turkey (you can substitute ground beef)
1 clove fresh garlic, minced
1/2 teaspoon all-purpose seasoning
1 cup yellow onions, chopped
1 large tomato, diced
1 tablespoon tomato paste
2 teaspoons cumin
1/4 cup cilantro, chopped
1/4 cup raisins
1 cup baking potatoes, cubed
1 cup water
In a large skillet over medium heat, heat 1 tablespoon olive oil. Add turkey or beef, remaining olive oil, garlic and all-purpose seasoning. Cook on medium high for 5 to 8 minutes, using a spatula to stir and chop meat.
Add onions, tomatoes, tomato paste, cumin and cilantro to skillet. Cook for 5 minutes on medium heat. Add raisins, potatoes and water. Simmer for another 8 to 10 minutes.
Serves 6.
-- "The $7 a Meal Healthy Cookbook" by Susan Irby (Adams Media, September 2009, $9.95)
(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
Must credit Pittsburgh Post-Gazette
