Lynn's Turkey Picadillo
2 tb Vegetable oil
1 sm Or 1/2 large onion -- chopped
1/2 Green bell pepper -- chopped
1/2 lb Ground turkey or chicken -(about 1 cup packed)
2 md Ripe tomatoes OR 4 Plum tomatoes -- peeled, -seeded, and
chopped
1/2 ts Dried oregano -- crumbled
Salt and pepper
3 tbs Raisins
1/4 c Diced green olives
1 tbs Capers -- rinsed and chopped
1 Hard-boiled egg
Heat oil in skillet, add onion and pepper, and saute over medium heat 7
minutes or until softened. Add turkey and saute, stirring, until it changes
color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper, and raisins;
bring to boil and cook over medium heat 5 minutes. Remove from heat. Stir in
remaining ingredients. Taste and adjust seasoning. Picadillo can be kept,
covered, 2 days in refrigerator. Serve hot. Serving suggestions: Use as a
filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be
served by itself accompanied by rice or tortillas. Makes 2 servings (4 servings
with tortillas).
250–299
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