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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cuban Beef Picadillo Over Plantain Mash   
    Categories: Fruits, Beef, Vegetables, Herbs   
         Yield: 4 Servings   
       
   MMMMM-------------------------PLANTAINS------------------------------   
         1 lb (2) green plantains;   
              - unpeeled   
         1 c  Hot water; as needed   
         2 ts Olive oil   
       1/4 ts (ea) salt & pepper   
      
   MMMMM-------------------------PICADILLO------------------------------   
         2 ts Olive oil   
       1/2 c  Fine chopped red or green   
              - bell pepper   
         1 lg Shallot; fine chopped   
         1 lg Clove garlic; minced   
       3/4 lb 90% lean ground beef   
         3    Plum tomatoes; fine chopped   
         6    Manzanilla pimiento-stuffed   
              - olives; thin sliced   
         1 ts Capers; rinsed   
         1 ts Ground cumin   
       1/4 ts (ea) salt & pepper   
       
     TO PREPARE PLANTAINS: Cut off ends of plantains and   
     discard; slice the plantains in half crosswise. Place in   
     a large pot and add enough cold water to cover by at   
     least 2". Bring to a boil over medium-high heat. Reduce   
     heat slightly and simmer until the plantains can be   
     easily pierced with a fork, 35 to 45 minutes. (Less-ripe   
     plantains may need 5 to 10 minutes additional cooking   
     time.) Add boiling water, if needed, to keep the   
     plantains covered as they cook. Drain in a colander and   
     let stand until cool enough to handle, about 5 minutes.   
        
     Peel the plantains, slice into small pieces, and   
     transfer to a large bowl. Mash with a potato masher or   
     fork, adding up to 1 cup hot water, a little at a time,   
     to achieve desired consistency (like your favorite   
     mashed potatoes). Stir in oil, salt, and pepper; cover   
     and keep warm.   
        
     MEANWHILE, TO PREPARE PICADILLO: Heat oil in a medium   
     nonstick skillet over medium-high heat. Add bell pepper,   
     shallot, and garlic; cook, stirring often, until   
     softened, about 2 minutes.   
        
     Add beef; cook, crumbling with a wooden spoon, until no   
     longer pink, about 3 minutes. Add tomatoes, olives,   
     capers, cumin, salt, and pepper. Cover, reduce heat to   
     low, and simmer for 12 minutes. Keep warm.   
        
     To serve, divide the plantain mash among 4 bowls and top   
     with the beef mixture. Serve immediately.   
        
     Source: Diabetic Living Magazine   
        
     RECIPE FROM: https:www.eatingwell.com   
        
     Uncle Dirty Dave's Archives   
       
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