Picadillo

When I was younger I thrived on Suzanne Somers’ method of food combining. And her recipes are to die for – rich, satisfying and healthy as long as you don’t go overboard on the garnishes. I have pulled out all of her cookbooks so get ready to see a few other gorgeous yet calorie-wise meals.

I am delighted to say this Puerto Rican staple received a ringing endorsement from my dear Puerto Rican neighbor! It has been one of my family’s favorite recipes for as long as we’ve been a family. I hope you enjoy it as much as we do!

Picadillo

Courtesy of Suzanne Somers’ Get Skinny on Fabulous Food

Serves 8

2 tablespoons olive oil

2 medium onions, finely chopped

1 large bell pepper, finely chopped

6 plum tomatoes, chopped

Salt and freshly ground black pepper

1 tsp minced fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1 pound lean ground beef

1 pound pork

¾ cup balsamic vinegar

½ cup tomato puree

2 tbsp capers, drained (optional)

Garnish: Sour cream; 1 bunch of cilantro, chopped; 1 head of iceberg lettuce

Heat the olive oil in a large skillet over medium heat. Add the onions and peppers. Cook until they are brown and tender, 10 to 15 minutes. Then add the tomatoes, salt and pepper to taste, garlic, cumin, and coriander.

Turn the heat up to medium-high and add the meat. Brown the meat, using a wooden spoon to break it into tiny pieces.

Add the balsamic vinegar, capers, and tomato puree. Reduce the heat and simmer for at least 1 hour. (I ran out of balsamic making this and threw in a little white balsamic and red wine vinegar. I think it actually improved the flavor!)

Serve in a bowl with a dollop of sour cream and chopped cilantro. Or roll up in a lettuce leaf and eat like a taco.

For a printable version of this recipe, please click here.