Am I posting a Cuban recipe on Cinco de Mayo? Yes. Why? Well, I don't know how things are at your house, but this time of year is crazy around here, what with end-of-school events, end-of-semester stuff at the college, conferences, recitals, etc. This is one of my go-to recipes that I can make very quickly.
Picadillo, adapted from the May 2003 issue of Cooking Light (back when we had money to spend on magazines)
1 t. olive oil
1 c. finely chopped onion
1 lb. ground turkey
3 garlic cloves, minced
1 cup beef broth or 1 c. water + 1 dairy-free bouillon cube
1/3 c. raisins
1/3 c. coarsely chopped pimiento-stuffed olives
3 T. capers
1 T. tomato paste or ketchup
1/4 t. black pepper
salt to taste
rice to serve it on
Heat oil in a large nonstick skillet over medium-high heat. Saute onion in oil for five minutes. Add turkey and garlic and cook for five minutes or until browned, stirring to crumble. Add broth and next five ingredients, stir well. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes. Salt to taste. Meanwhile, cook rice. Serve picadillo over rice.
What's one of your go-to recipes?