Picadillo was one of the first Cuban dishes I learned to make because it is a one-pan recipe that is difficult to mess up and easy to customize. Traditionally, picadillo is made with ground beef, green pepper, tomato, onion, garlic, potatoes, olives, raisins, and various seasonings. (There’s lots of variations, including this one, so this isn’t a strict recipe.) If you’re still feeling carnivorous, an easy way to make it healthier is to substitute ground beef for extra lean ground turkey. With Spiral Diner in mind, I decided to give the recipe a vegetarian twist by substituting the ground beef with Morning Star Grillers Recipe Crumbles. I also substituted regular potato for sweet potato for some of extra fiber and vitamin A.
There’s nothing like the smell of fermented beans on a chilly evening. Well, unless you count the tangy musty odor of an old boxing glove. I exiled myself from the kitchen after my Japanese roommate over-nuked fermented beans in a defrosting attempt gone wrong. It brought back the horrific memory of sniffing an old boxing glove before an MMA Bootcamp class at the gym: gagging and choking ensued.
I recently read an article about Gooey Wild-Mushroom Lasagna on the NYT website that I loved because it not only made me want to try the recipe immediately, but it also enveloped me in a lovely experience that brought back my own pleasant memories: watching the New York City skyline light up on a summer night, tearing up the dance floor at my friend Nakita’s lovely wedding, the smell of melting smoked gouda and crispy bacon while making mac & cheese for Thanksgiving…This Mushroom Lasagna is a recipe I am definitely going to have to try soon. Kudos to the writer Sam Sifton, and to Home/Made who dreamed up this lasagna.