Quick Fix for 2

Quick Fix: Sweet-savory picadillo uses any meat

January 21, 2014 

Picadillo is a popular Latin dish using ground meat, onions, green bell pepper, tomato sauce, capers and raisins. There are probably as many variations as there are people who make it. The success of this dish is the blending of sweet and savory flavors. I have captured the essence of the taste and the texture in this 10-minute no-fuss dinner using roasted turkey breast. It’s a great way to use leftover turkey or any other meat. You can also use roasted turkey or chicken breast from the deli.

Rice is the usual side dish with picadillo. Another way to serve the picadillo is over two halves of Cuban or other rolls and call it a Sloppy Joe. The story goes that Sloppy Joe’s Restaurant in Key West, Fla., took this traditional Cuban dish and served it over bread. Either way, enjoy this simple, quick dinner. Serve a washed, ready-to-eat salad on the side.

Helpful Hints

•  Look for a tomato sauce with no added salt or sugar.

•  If frozen chopped onion or green pepper are not available, use sliced onion or green pepper from a salad bar.

Countdown

•  Make rice. Set aside.

•  Make picadillo.

Shopping List

Here are the ingredients you’ll need:

To buy: 1 package frozen chopped or diced onion, 1 package frozen chopped or diced green bell pepper, 1 small jar capers, 1 small bottle Worcestershire sauce, 1 bottle no-salt-added tomato sauce and 1/2 pound diced cooked turkey breast.

Staples: Canola oil, garlic, raisins, microwaveable rice, distilled white vinegar, salt and black peppercorns.

Miami Herald

Gassenheimer: dinnerinminutes.com

Turkey Picadillo

1 teaspoon canola oil

1 cup frozen, diced or chopped onion

1 cup frozen, diced or chopped green bell pepper

2 medium garlic cloves, crushed

2 cups no-salt-added, tomato sauce

2 tablespoons Worcestershire sauce

2 tablespoons capers

1/4 cup raisins (optional)

2 tablespoons distilled white vinegar

1/2 pound diced cooked turkey breast

Salt and freshly ground black pepper

HEAT oil in a nonstick skillet over medium-high heat and add onions, green pepper, garlic and tomato sauce. Saute until sauce starts to bubble, about 2 to 3 minutes. Add Worcestershire, capers, raisins, vinegar and turkey. Reduce heat to medium and cook gently until meat is warmed through, about 5 minutes. Add salt and pepper to taste.

Yield: 2 servings.

Per serving: 401 calories (9 percent from fat), 4.0 g fat (.6 g saturated, 1.7 g monounsaturated), 90 mg cholesterol, 40.6 g protein, 51.4 g carbohydrates, 7.4 g fiber, 527 mg sodium.

Microwaveable Rice

1 package microwaveable white or brown rice to make 1 1/2-cups cooked rice

2 teaspoons canola oil

Salt and freshly ground black pepper

COOK rice according to package instructions. Measure 1 1/2-cups and set aside remaining rice for another dinner. Add olive oil, and salt and pepper to taste. Serve with turkey picadillo.

Yield: 2 servings.

Per serving: 190 calories (30 percent from fat), 6.4 g fat (0.4 g saturated, 3.1 g monounsaturated), no cholesterol, 3.0 g protein, 30.0 g carbohydrates, 0.8 g fiber, 8 mg sodium.

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