When selecting a subject for a blog post, usually I try to use my imagination. What fruits are in season? What is trendy? What would pique the reader’s interest, and whet their appetite?
Panicked because I didn’t have a recipe prepared for my Wednesday post, I snapped a quick pic of a rather trashy lunch, hastily prepared at the ranch…Quick Quesadillas with Roasted Chile Poblano. We had been out of town, the vegetables in the fridge were way past their prime, and my husband and I were too focused on our work to run to the grocery store in town (40 minutes, one way.) I posted my quesadilla pic, along with a recipe, just in the nick of time.
My quesadilla pic was THE MOST VIEWED PIC. EVER. Whoa. What did I learn from this experiment?
SO, here is picadillo, another recipe that always happens when I clean the fridge. I never cook picadillo. It just happens.
The way I make picadillo is different than other recipes, however. I really love adding loads of vegetables to my picadillo, such as carrots, onions, peas, potatoes, etc. Wait, change “adding” to “cramming.” Just a pound of ground hamburger can stretch into a meal for 4 hungry people, and it makes incredible leftovers. Great as a topping on late night nachos.
Some of you might know that my husband is an artist, and yes, I will post pics of his work in the future. Right now, he is under a deadline to produce a life-sized bronze sculpture. And I’m blogging like a fiend, running my store, and managing the needs of my college-aged sons. Even though we are empty nesters, my husband and I are running at full tilt daily to meet the obligations of our projects and family. Quick, frenzied lunches have been something I never shared, until now. It seems that you like those recipes best. So here you go.
I am watching to see if you like this.
Picadillo con Verdura is a ranch favorite!
2 tbsp. vegetable oil (30ml)
1 cup chopped onions (150gr)
1 lb. ground beef (500gr)
2 carrots, chopped
1 tomato, chopped
1 small potato, cubed
1 clove garlic, minced
Salt and pepper to taste
Heat the vegetable oil in a 3 qt. (3lt) covered Dutch oven or sauté pan. Add the onions, and sauté until translucent, about 2 minutes. Add the ground beef, cover, and brown until completely cooked, about 10 minutes over medium heat. Add the chopped carrots, tomatoes, potatoes and minced garlic, and season with salt and pepper. Cover and simmer for 30 minutes, until the vegetables are tender.
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