No Such Thing As Too Much Turkey: Cuban Picadillo

I love (almost) one pot meals. Meals where the meat and vegetables marry into a superb tasting supper without a lot of fuss, time or major clean-up. That's why stir-frys, casseroles, jambalaya and soup are consumed frequently in our house. This recipe for Cuban Picadillo is easy and super-tasty. I can make the whole meal during nap and it can simmer it's little heart out until it's time to sup.

Cuban Picadillo
1 1/2 pounds ground turkey
1 1/2 cups sliced onion
1 clove garlic, minced
1 yellow pepper, chopped
1 red pepper, chopped
1 cup finely chopped carrot
1/2 cup dry white wine
1/4 cup green olives (about 15)
2 T. balsamic vinegar
1 1/2 tsp. salt
1/8 tsp. black pepper
2 bay leaves
1 can stewed tomatoes
1 8oz. can tomato sauce

1) Brown turkey with a little bit of oil in a dutch oven. Drain and set aside.

2) Saute' garlic and onion until soft 3-4 minutes. Add peppers and carrots cook 3-4 more minutes. Return turkey to pan. Stir in remaining ingredients. Bring to a slight boil, reduce heat and simmer at least 20 minutes, stirring occasionally.

Serve with rice.