"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Healthy Picadillo Recipe

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This recipe for Healthy Picadillo, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Billingslea


2 lb. ground round
1 tbsp. olive oil
1 1/2 cups thinly sliced onion
1 clove garlic, minced
1 1/2 cups red pepper ( 1/4-inch strips, cut in half)
1 1/2 cups yellow pepper strips (same as above)
1 cup chopped or grated carrot
3/4 cup golden raisins
1/2 cup dry white wine
1/4 cup (plus) sliced green olives
2 tbsp. balsamic vinegar
salt & pepper, to taste
2 bay leaves
15-oz. can diced tomatoes
8-oz. can tomato sauce

Crumble and cook beef. Drain excess fat and remove beef from pan. Add oil to pan; sauté garlic and onion 3 minutes. Add peppers and carrots; saute 3 minutes. Return beef to pan. Add raisins and remaining ingredients. Bring to boil; reduce heat; simmer 15 minutes. Discard bay leaves.

Personal Notes:
Personal Notes:
I serve this with rice, black beans, and salsa. Delicious!




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