Feeling a little.....Cuban?

Variety is the spice of life! Isn't that the truth? I was feeling a little adventurous the other day and decided to ask my lovely friend, Genette, for a new Cuban dish that I could try. She taught me how to make authentic Cuban sandwiches and how to make Sofrito, yum! But I wanted to expand my horizons. I made a few changes to it as I went along which I made notes of below. And, I served it with Quinoa instead of rice. I also put out a platter of sliced bananas (a traditional side dish), guava paste, cream cheese and crackers. This is what she sent me and it was fabulous!

Picadillo

1 lb ground meat (I used ground turkey)
1/2 large onion, chopped
1/2 green pepper, chopped (I didn't have a pepper so I used zucchini)
2 garlic cloves, chopped
1 can tomato sauce
Salt and pepper to taste
Oregano
Cumin
1-2 Bay leaves
Splash of dry white wine (I didn't have wine (WHAT???)so I used Chicken stock)
Pimiento stuffed (green) olives (used Kalamata olives, don't care for green)
Rum soaked Raisins


In a large skillet, brown the ground meat, onions, green pepper, and garlic. If meat is not too lean, pour out whatever fat you render.

turn heat down to medium low. Add the tomato sauce, salt & pepper, oregano, cumin, bay leaves, and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings. Simmer until raisins are plumbed up and flavors have melded.