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Friday
Nov182011

November 16: Costa Rica

Turkey Picadillo with Chayote

I created and posted this last week. I accidentally unchecked the Publish button. I realized the recipe was not live the next morning. As I was not planning on cooking internationally this week due to Thanksgiving and its various festivities, I held off from fixing the error. Thank you for your patience!

If you've never cooked with or tried chayote, I highly suggest you do. This member of the gourd family, also known as the mirlitonpear squash, or christophine, is a fabulous fall vegetable. It's taste is reminiscent of mulled cider. We had never eaten it before, but now plan to use it in our Thanksgiving stuffing! I found them at Whole Foods, but have since seen them at the local vegetable market.

Turkey Picadillo with Chayote

  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1/2 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium ripe tomato, seeded, and finely chopped
  • 2 tablespoons tomato paste
  • 1 large chayote, peeled, cored, and cut into 1/4-inch dice, or zucchini cut into 1/4-inch dice
  • 1/2 cup fresh or canned corn kernels
  • 3 tablespoons finely chopped fresh cilantro
  • 1 1/2 cups rice of your choice

Cook rice according to package directions.

Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté, stirring occasionally, until golden brown, about 7 minutes. Stir in the garlic and sauté for a few more seconds. Add the meat, curry powder, salt, and pepper to the mixture. Continue to sauté until the meat loses its pink color, breaking it up with a wooden spoon as it cooks, about 5 minutes. Add the tomato, tomato paste, chayote, and corn. Lower the heat, cover, and cook until the chayote is tender, about 15 minutes (zucchini will take about 5 minutes to cook).

Stir in the cilantro and season with salt and pepper to taste. Serve over rice.

Printable Recipe

Did You Know?

Christopher Columbus discovered and named Costa Rica in 1502.  

Costa Rica abolished their National Army in 1949 and decided to, instead, invest public resources in education and infrastructural improvements to benefit the people. 

There are more than 121 volcanic formations in Costa Rica, and seven of them are active. 

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