Tuesday, November 9, 2010


So dear husband and I are taking Spanish and I should be studying right now but instead I’m thinking about cooking something spicy! I have decided to try Picadillo, which means “small bits and pieces” and is a sweet and savory spiced ground meat mixture from Latin America.

It is often served over rice but I decided to be different and serve it over julienned zucchini! Why, you ask? Well, I got this new tool for making really nice julienne strips and I want to use it!!

Picadillo- I made a lot so I could freeze half

2 lbs lean ground beef
1/2 cup diced onion
1/2 cup diced red bell pepper
1 turnip, peeled and diced
1/2 cup raisins
1/2 cup jalapeño slices (from jar) minced
3 cloves garlic, sliced thin
1 can diced tomatoes
1/2 cup sliced green olives with pimento
2 T tomato paste
1 can beef broth
4 t chili powder
2 t oregano
1/2 cup scallions chopped
2 t ground cumin

Sauté beef onions, peppers, turnips until the meat is browned and veggies are starting to get tender. Add everything else, combine and raise heat to high and cook for five minutes, then cover and simmer 20-30 minutes. Remove lid, raise heat again and cook until it reaches desired thickness—I like it with some juice, as it was very tasty juice ☺

Zucchini Ribbons

Julienne two medium zukes and sauté in olive oil for about five minutes. Works well as a bed for the Picadillo.

New julienne peeler!

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