Wednesday, February 27, 2013

Cuban Picadillo with Baked Tostones

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Anyway, this was DELICIOUS, but I do feel that I should have made some rice and more veggies. Maybe next time I will make some chickpeas or something to go along with them. I was still a little hungry afterwards. 
But here are the recipes for the Cuban Picadillo and Baked Tostones. 


Recipe Adapted from SkinnyTaste
  • 1/2 large chopped onion
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 pepper, finely chopped
  • 3 tbsp cilantro
  • 1-1/2 lb 93% lean ground beef (You can use ground turkey if you want, but you may need to use a little more oil to cook it.)
  • 4 oz (1/2 can) tomato sauce
  • kosher salt
  • fresh ground pepper
  • 1 tsp ground cumin
  • 1-2 bay leaf
  • 2 tbsp green Spanish olive, sliced.

Brown meat on medium flame in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.

Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.

Recipe Adapted from SkinnyTaste
Baked Tostones

Servings: 4 Size: 1/4th Cook Time: 30 minutes Old Points: 3 pts • Points+: 4

  • 3 medium (3 cups) green plantains
  • 2 tsp vegetable oil
  • salt
  • Pam spray
Preheat the oven to 400°. Spray baking sheet with cooking spray.

Peel plantains and slice into 1/2 thick slices. Place in a bowl and toss with oil and salt. Arrange slices on the baking sheet. Lightly coat with a little more oil spray on top and bake for 10 minutes or until slightly brown on the bottom. Remove from oven.

Using a tostonera (a press), slightly mash each piece to about a quarter of an inch thick. If a tostonera is not available, insert the pieces between a folded piece of brown-paper and press down using a saucer or the bottom of a glass jar.

Lightly re-spray the baking sheet and place the plantains brown side up onto the baking sheet. Lightly spray the top and bake for another 15 minutes until golden brown and crispy.

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