If you are saying pica-what o?, then please read on.
If you are saying MORE veggies in piccadillo?, then please read on.
If you have lost all interest then perhaps reading on would still work because I am going to get to a recipe, AND it is quite delicious and healthy. Who can resist that siren song? ;-)
The story (and eventual recipe begins with moving into a new house. I am afraid that my ability to judge what is in the pantry is based on years of experience of having lots of things IN the pantry. This ability under new circumstances has disappeared and I seem to be missing lots of ingredients. However, although some people have different ideas, it would seem that poor planning is the mother of my invention and at this point I must make lemons from lemonade (that’s a trick) and share this recipe that exists because I was lacking a few things. Or, I could skip the whole thing and go to McDonalds! HA! Just kidding! That would be a waste of time, money, calories and carbohydrates my friends….
Piccadillo is a cuban chili that, along with the regular chili stuff you’d expect, boasts the flavors and textures of almonds, raisins, green olives and cinnamon.
It is a delicious combo and a family favorite. However, with no lentils in the house, and no ground meat (not doing much of that these days), I needed a way to use the other ingredients, feed folks, and not totally screw up my resurrected meal planning system.
Zucchini, onions, and quinoa to the rescue. This trio does not exactly sound heroic, but one can go many places with zucchini, onions and quinoa, and apparently Cuba is on the map!
My original piccadillo post is here, but if you’d like more veggies and less beans or meat – try this one!
Roasted Veggie Piccadillo
1 – 2 Sweet onions
3 – 4 zucchini
1 Tbsp high heat oil (I used avocado)
2 cloves crushed garlic
2 large bell pepper of any color
1 28 oz. can diced tomatoes undrained – or about 1.5 cups diced tomatoes if you have fresh.
1 6 oz. can tomato paste
1/2 cup dry sherry (optional)
1 & 1/2 tsp ground cumin
1 & 1/2 tsp chili powder
1 tsp dry mustard
1 & 1/2 tsp cinnamon
pinch of ground cloves
1 – 1.5 Tbsp brown sugar
1/2 – 1 cup raisins
1 cup coarsely chopped stuffed green olives (In all my coarseness, I simply chop in half)
1 cup toasted almonds
1 – 2 cups dry quinoa (or rice – quinoa is higher in protein)
Pre-heat oven to 400
Chop onions and zucchini into bite sized chunks. Toss with 1 Tbsp oil and spread on cookie sheet
Roast for 30 – 45 minutes, stirring a couple of times throughout. Salt and pepper to taste.
While onions and zucchini are roasting, saute garlic in a little oil.
Add chopped peppers and saute for about 5 minutes
Add spices and heat briefly stirring
Add tomatoes, paste, and sugar
Simmer for 5 – 10 minutes
Prepare quinoa according to package directions (or rice)
Add roasted veggies when tender and a bit browned
Simmer for 5 – 10 minutes more
Add olives, raisins and almonds
Simmer for 5 or so more minutes
Serve over quinoa or rice or all alone!
Enjoy and tell us where your necessary deviations from the recipe have taken you!!