Piccadillo

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Piccadillo

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large fresh tomatoes -- or use 3 cups canned tomatoes, drained

and chopped

1 tablespoon olive oil

1 1/2 cups diced red onion

4 cloves garlic -- sliced

1 pound tempeh -- broken into small pieces

1 teaspoon salt

1 bay leaf

1/4 teaspoon black pepper

1 tablespoon balsamic vinegar

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1/8 teaspoon ground cloves

1 cup diced green bell pepper

1/2 cup raisins

2 tablespoons capers -- drained

3 tablespoons minced scallions

3 tablespoons slivered almonds -- (optional)

 

Yield: 4 servings * Prep Time: 30 minutes * Cooking Time: 20 minutes

 

Growing up in Florida, I was privileged to get an authentic sampling of fine

Caribbean cuisines. The tastes of Cuba are the most memorable to me and

Piccadillo is a dish I recall well. The principle of Piccadillo-traditionally

made with beef-is to combine the sweet taste of raisins with the salty bite of

capers, and it works delightfully well with tempeh. Serve with long-grain brown

or white rice and a jicama salad.

 

1. With a paring knife, cut out and discard a cone-shaped piece from the stem

end of each tomato. Make a cross mark just through the skin of each tomato at

the blossom end. Bring 3 quarts of water to a boil, then drop the tomatoes into

the water. Allow them to cook, stirring them often, for about 30 seconds or

until the sliced skin begins to peel back. Immediately transfer the tomatoes to

a strainer in the sink and run cold water over them to stop their cooking. When

they are cool enough to handle, stop the water and peel the tomatoes, then chop

them into rough pieces.

 

2. In a 12-inch skillet, heat the oil over medium high until hot, but not

smoking. Add the onion and cook, stirring constantly, until they are all lightly

coated with oil, about 1 minute. Reduce the heat slightly and continue to cook,

stirring often, until the onions are soft, about 8 minutes. Stir in the

tomatoes, garlic, tempeh, salt, bay leaf, and pepper. Add the vinegar, cumin,

cinnamon, and doves. Bring this to a simmer and cook, partially covered and

stirring occasionally, for 20 minutes. Add the green pepper, raisins, and

capers. Stir well and continue to cook for 10 minutes. Taste and adjust the

seasonings. Serve over millet which has been cooked like Fluffy Millet with

Marinated Tempeh (page 59), or mintflavored basmati rice topped with scallions

and almonds.

 

Variation

 

1. Serve wrapped in corn tortillas then warmed briefly in the oven.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 405 Calories; 16g Fat (33.4% calories

from fat); 25g Protein; 47g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

592mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1

Fruit; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0