Comfort in Cumin

I have had a very long day today. I've been helping to discharge and sort  the billions of books we've been unable to discharge for the last 3 days while we were transitioning from one circ system to the other. I've been helping other staff figure out the new circulation system, hauling bins of books and generally getting a workout. Oh, and I did the last of 5 Halloween story hours this afternoon--I did two a day for the last 2 days as well.

I'm tired, and it's cold and dark, and I needed comforting food for dinner.

Picadillo is a ground beef based dish that I've discovered is made all over the Latin world. And that includes the Phillipines--I have to ask the Man about that.

The version I make is a simplified version of the already simple version from the "Desperation Dinner" ladies. Ground beef, a can of stewed tomatoes, raisins (really)some frozen peas and some chopped frozen onions are the base of this dish, but it's the spices that make it sing.

Cinnamon, coriander and cumin blend together. They perfume the air, bringing me comfort even before I've heaped a serving on rice in my nice dark blue ceramic bowl.

I sit down to eat and feel the comfort.

Picadillo For A Dark Chilly Night
(adapted from "Desperation Dinners" by Beverly Mills & Alicia Ross)

1 1/4- 1 1/2 pounds ground beef (your choice of leanness depending on your budget and your diet)
3/4 cup chopped frozen onions
1 t chopped bottled garlic
1/2 t black pepper
1/2 t ground cumin
1/8 t ground cinnamon
1/8 t ground cloves
1/2 cup frozen green peas
1 can (14 oz) stewed tomatoes
1/4 cup raisins
1/4 cup white wine (Optional)
1/4 cup sliced green olives (Optional. I don't use them--the Man & I don't like them much)

Spray a large deep frying pan/skillet with cooking spray.
Add the frozen onions and cook over a low flame, stirring frequently.
As the onions begin to cook and give off water, add the ground beef.
Raise the heat to medium and keep stirring and turning the ground beef until it is browned.
Stir in the garlic and the ground spices. Add the peas, tomatoes, raisins and if you're adding wine or olives, toss them in too.
Let the mix come to a boil, then reduce the heat and simmer for 4-5 more minutes, stirring. There should be some liquid, but it shouldn't be soup like.

Serve over rice. This keeps beautifully and tastes even better leftover--that's what I'm eating tonight.

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