Tag Archives: Chicken Broth

Potato Picadillo

Potato Picadillo

Meat and Potatoes, what could be better?  Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos.  This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas.  Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.

Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large non-stick pan on medium high. Sauté ground meat until cooked thoroughly and browned.
  2. Add salt, pepper, chili powder, paprika, cumin, garlic. Once evenly mixed, add golden raisins and green olives. Reduce heat to low.
  3. Preheat olive oil a large cast iron skillet over medium high heat. Add potatoes, sprinkle with Cajun seasoning. and cook to a golden brown.
  4. Transfer the meat mixture to the potatoes and add chicken broth. Mix well.
  5. Cover and allow to simmer for 15-20 minutes.
  6. Warm a few corn tortillas and serve on the side.
Recipe Notes

I was lucky enough to find some artisan corn and green chile tortillas at my local grocery store. This dish could also be served over rice.

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Ginger Curried Butternut Squash Soup

Ginger Curried Butternut Squash Soup

I have a thing for winter squash and Butternut Squash is at the top of the list.  The amazing thing about this Ginger Curried Butternut Squash Soup is not only how great it tastes but that it virtually makes itself.

Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly. Then use a hand immersion blender to blend the soup until smooth. Serve with warm, crusty bread.
Recipe Notes

Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.

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