With the economic downturn, my wife has been spending a lot more quality time with the family. In real terms, about 40+ hours a week more, many of which are evenings and weekends. All in exchange for a healthy portion of our joint income and a company car. One upshot of all this free time, is that the kitchen is getting a regular workout. In fact it is starting to get pretty buff. It dawned on me to share some of the culinary delights we’ve been treated to lately. A trend of one, at least.
This Picadillo recipe was requested by a coworker, whose restaurant-bought lunch was not up to my leftovers’ snuff.
A side note: I’ve yada-yada’d the nutritional breakdown, which was actually provided and quite impressive, being from Cooking Light Magazine. Lately I’ve been trending towards the use of common sense(s) over nutritionism in eating. We’ll just say it’s “good for you”. Delicioso.
(It is hard to resist the urge to use “air quotes” when saying “Healthy” in the recipe title – a somewhat arbitrary and relative qualifier.)
From Cooking Light, October 2001
2 pounds ground round
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 1/2 cup slices yellow bell pepper, each slice cut in half
1 1/2 cup slices red bell pepper, each slice cut in half
1 cup finely chopped carrot
3/4 cup raisins
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (ca. 15 olives)
2 tablespoons balsamic vinegar
1 1/2 teaspoons salt
2 bay leaves
1 (14.5 oz.) can stewed tomatoes, drained
1(8 oz.) can tomato sauce
- Cook beef in a large non stick skillet over medium-high heat until browned, or to crumble. Remove from pan, drain well.
- Add oil to pan. Add onion, garlic; saute for 3 minutes. Add bell peppers, carrots; saute for 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; Bring to a boil. Reduce heat, simmer for 15 minutes, stirring occasionally. Discard bay leaves.
Yield: 8 1-cup servings.