(Photo/Betty Cortina)

A healthy idea: turkey picadillo

Popular throughout Latin American, especially in Mexico, Cuba and Puerto Rico, picadillo recipes vary not only from country to country but from household to household. (Doesn’t everyone’s everyone’s abuela have a secret recipe?) It’s typically made with beef and/or pork and/or ham and sautéd with onions and peppers or other regional ingredients.A healthy idea: turkey picadillo trans food NBC Latino News

For this healthy version, though, we switched to lean ground turkey meat to cut down on saturated fats. At the market, look for packaging that says 99% percent lean, or ask a butcher to grind a turkey breast for you. The challenge here was to make the lean turkey taste more—well—meaty. The secret? Use soy sauce instead of salt, and flavor with worcestershire sauce. Both of these add complexity and beefiness to the dish and help create an appetizing brown shade. Instead of white rice, serve the picadillo with brown rice to boost your whole grain intake.

Turkey Picadillo

4 T olive oil

1 medium yellow onion, finely diced

1 Italian frying pepper (or green bell pepper), finely diced 2 cloves garlic, finely minced

1/4 tsp. oregano

1/4 tsp. cumin

1 lb 99% lean ground turkey

1 T low sodium tomato paste

2 T low sodium tomato sauce

1/4 cup red wine

1/2 cup Spanish olives, chopped

1/4 cup capers

1/4 to 1/2 cup raisins

2 tsp soy sauce

1 T worcestershire sauce

Fresh ground pepper to taste Parsley, finely chopped, for garnish

1.      In a cast iron skillet over medium high heat, sauté onion, peppers and garlic in olive oil until translucent and tender.

2.      Season ground turkey with oregano and cumin, add to skillet and stir until meat starts to brown. Add tomato paste and sauce, red wine, soy and worcestershire sauces and stir. Once blended, add olives, capers and raisins. Season with pepper to taste. Lower heat and simmer for about 20 minutes allowing flavors to incorporate.

3.      Serve with brown rice, and garnish with fresh chopped parsley.


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