Friday, September 12, 2014

Cuban Picadillo

 My boy cherub turns 16!

I think I'm ok with it. . .

the driving part, that is!

Is he qualified to be behind the wheel?


None of us where . . .

but it's a right of passage, huh?

Is he walking out to a car, sitting in the driveway, with a big bow tied to the top of it as his present?

That's only in the movies,

or in other people's lives,

but not in ours!

It wasn't in mine when I turned 16.

It surely wasn't in the Mr.'s,

therefore, it is not in my boy cherub's!

We are celebrating his 16th birthday though,

and have been for a week now!

He kind of likes it that way!

Tonight, even though it isn't his birthday,

we are having his family birthday meal.

You know, where you can pick whatever you want for dinner, even if it doesn't go together?

This year, he picked Cuban food.

I'm a little shocked!

Not by the Cuban food, but that it isn't random!

Maybe it has something to do with the fact that we are all gluten free (because of him),

and he knows I haven't had the time to adapt our family recipes yet . . .

or maybe it's because he has a strong attraction to the Latin world.

Whatever the reason, I'm ok with it!

The first thing I did was to call a friend who knows Latin food!

She gave me this VERY easy recipe,

along with a fantastic Tres Leche cake recipe, which I will be posting next!

Here is for your tasting pleasure!

Cuban Picadillo

 2 cups onion, diced
2 cups green pepper, seeded and finely chopped
2 tablespoons olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef
1 -14oz can of tomato sauce
1 teaspoon cumin, ground
1/4 teaspoon cinnamon
1 teaspoon oregano
1/2 cup green olives, chopped (this is ALOT of green olives -- reduce to your preference)
1/3 cup raisins
1/2 teaspoon salt and black pepper (to taste)

Sauté onion and green pepper in olive oil in a large pan. Sauté until the onion is softened, then add the garlic and ground beef and cook until the meat is browned.
Add the tomato sauce, cumin, cinnamon, and oregano. Reduce heat to low, cover and simmer for about 15 minutes.

Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice and black beans.

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