Well, I’m just about at a week of healthier eating and working out, and it already feels like it is making a difference! Each night I have been trying to create a dish that I have never tried before, and it makes this whole lifestyle change pretty exciting.
Tonight’s dish? The lighter version of a Cuban-inspired beef Picadillo: Turkey Picadillo. I combined several recipes that I found on different websites to come up with the version I have posted below. Sofrito sauce, one of the main ingredients in this dish, is typically made by companies such as Goya and can be found in your international food section. It is comprised of a tomato base with green peppers, olive oil, onions, cilantro and garlic. I paid $3.79 and you use the entire jar.
You can put the ground turkey mixture over anything, really, but I chose jasmine rice. I feel like the flavor blended well with the Sofrito. Another ingredient in Turkey Picadillo that you may not be familiar with are capers. Capers are edible flower buds from the caper bush (Flinders rose). They are pickled and salted, and taste something like salty olives.
Cooking/prep time: Approximately 10-15 minutes
- 1 pound lean, ground turkey
- 1 jar Sofrito sauce
- 1 tablespoon capers
- 2 tsp cumin
- 2 tsp italian seasoning
- 2 tsp cilantro
- 1 tsp garlic
- 1/2 onion, chopped (optional)
- 1 tsp salt
- 1/2 cup water
- 1 tbsp vinegar
- Parsley sprigs (optional)
- 2 cups jasmine rice (optional)
Put the ground turkey in a skillet and put on medium heat to brown. Add your cilantro, garlic, Italian seasoning and cumin. Cook for approximately three minutes. While turkey is browning, add your 2 cups of jasmine rice to 4 cups of water, boil, and then simmer for 10 minutes, covered. Add your water, capers, vinegar and Sofrito sauce to the turkey. Cook for an additional 5 minutes or until the mixture is somewhat thickened (mine was somewhere between saucy and watery). Plate over jasmine rice and add parsley sprigs.
It was scrumptious, and even my boyfriend who is a picky eater agreed and wants to have this dish again soon. It is very filling, and with one pound of ground turkey, we had dinner for two and lunch for one for the following day. I could see this going well in pita bread or tacos if you aren’t as concerned with the healthy bit. 🙂 I had never tasted Sofrito sauce or capers before, so I was a little hesitant at first, but now this will probably become a staple dish!