• BH&G 3411

    From Dave Drum@1:229/452 to All on Sat Jul 24 11:20:50 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cuban Beef Picadillo Over Plantain Mash
    Categories: Fruits, Beef, Vegetables, Herbs
    Yield: 4 Servings

    MMMMM-------------------------PLANTAINS------------------------------
    1 lb (2) green plantains;
    - unpeeled
    1 c Hot water; as needed
    2 ts Olive oil
    1/4 ts (ea) salt & pepper

    MMMMM-------------------------PICADILLO------------------------------
    2 ts Olive oil
    1/2 c Fine chopped red or green
    - bell pepper
    1 lg Shallot; fine chopped
    1 lg Clove garlic; minced
    3/4 lb 90% lean ground beef
    3 Plum tomatoes; fine chopped
    6 Manzanilla pimiento-stuffed
    - olives; thin sliced
    1 ts Capers; rinsed
    1 ts Ground cumin
    1/4 ts (ea) salt & pepper

    TO PREPARE PLANTAINS: Cut off ends of plantains and
    discard; slice the plantains in half crosswise. Place in
    a large pot and add enough cold water to cover by at
    least 2". Bring to a boil over medium-high heat. Reduce
    heat slightly and simmer until the plantains can be
    easily pierced with a fork, 35 to 45 minutes. (Less-ripe
    plantains may need 5 to 10 minutes additional cooking
    time.) Add boiling water, if needed, to keep the
    plantains covered as they cook. Drain in a colander and
    let stand until cool enough to handle, about 5 minutes.

    Peel the plantains, slice into small pieces, and
    transfer to a large bowl. Mash with a potato masher or
    fork, adding up to 1 cup hot water, a little at a time,
    to achieve desired consistency (like your favorite
    mashed potatoes). Stir in oil, salt, and pepper; cover
    and keep warm.

    MEANWHILE, TO PREPARE PICADILLO: Heat oil in a medium
    nonstick skillet over medium-high heat. Add bell pepper,
    shallot, and garlic; cook, stirring often, until
    softened, about 2 minutes.

    Add beef; cook, crumbling with a wooden spoon, until no
    longer pink, about 3 minutes. Add tomatoes, olives,
    capers, cumin, salt, and pepper. Cover, reduce heat to
    low, and simmer for 12 minutes. Keep warm.

    To serve, divide the plantain mash among 4 bowls and top
    with the beef mixture. Serve immediately.

    Source: Diabetic Living Magazine

    RECIPE FROM: https:www.eatingwell.com

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