This morning started out a little rough. I emailed Brian around 9am with a list of what I’d dealt with so far: Put Jack in time out for hitting (which made him KICK me instead), cleaned up a big pile of cat poo in the living room while Chloe tried to “interfere” (just… don’t ask), wiped up the apple juice that burst all over the kitchen floor when Jack threw it from his high chair, another timeout for banging on the window repeatedly, put up all of the books that Jack emptied from 2 shelves of our bookshelves… it was not the greatest morning.
But then my mom came over for her weekly Jack date and I managed to get the heck out of the house for a couple of hours = sanity recovered. Ahhh.
I was feeling a little uninspired in terms of meal planning this week, so I pulled out a bunch of old cookbooks and out fell a photocopied packet of recipes that Newflower gave out during their hatch chili festival last year. The picadillo recipe was instantly appealing- I love when savory recipes use ingredients that are usually associated with sweets: cinnamon, cloves, raisins, etc. It’s like a party in your mouth.
(That’s what she said.)
This recipe used all of the above, plus other favorites like poblano peppers, fresh tomatoes, pecans, vinegar, tomato sauce. It called for ground beef but I substituted turkey instead.
Mise en place.
Served over brown basmati rice:
I’ve seen picadillo recipes that include sliced green olives, which would probably be an excellent addition if you don’t have any olive-haters in your family (which I DO, unfortunately). For you Dallas-ites, this reminds me of a one pot version of Matt’s Chile Rellenos, minus the cheese.
- 1 Tbs Olive Oil
- 1 lb Lean Ground Turkey
- 1/2 Onion, Chopped
- 2 Garlic Cloves, Minced
- 8 oz Can Mushrooms, Drained (or use fresh)
- 1 Bell Pepper, Seeded & Chopped
- 1 Poblano Pepper, Seeded & Chopped
- 3 Tomatoes, Chopped
- 8 oz Can Tomato Sauce
- 1/2 Cup Raisins
- 3 Tbs Vinegar (I used Apple Cider Vinegar)
- 1 tsp Sugar
- 1 tsp Salt
- 1 Tbs Chili Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Cinnamon
- 1/2 tsp Allspice
- 1 C Chopped Pecans
- 1 C Chopped Cilantro
1. Heat olive oil in a large Dutch oven. Add onions and ground turkey and saute until turkey is browned.
2. Add garlic, mushrooms, tomatoes, tomato sauce, peppers, raisins and vinegar. Stir well and simmer 15 minutes.
3. Add salt, sugar and spices. Simmer an additional 20-30 minutes. Remove from heat.
4. Stir in the pecans and 1/2 cup of cilantro (save the rest for garnish).
Served with- what else?- roasted broccoli.
You should try it! Both Jack and Brian loved it. I was worried that it would be too spicy for Jack, but he gobbled it up- probably thanks to the “Ray-rays” (raisins).
Hope everyone is staying dry tonight! We got some crazy storms here.