GHIVECI---ROMANIAN VEGETABLE STEW
This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.
Provided by Transylmania
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large stewpot or Dutch oven.
- Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
- Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
- Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
- Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
- Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
- Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
- Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
- Serve hot with rice. This is a treat!
Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4
ROASTED-VEGETABLE STEW
Garden peppers and zucchini star in this simple, nutritious dinner that serves eight. It's so full of flavor, you won't miss the meat!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. Spread cut-up fresh vegetables evenly in pan (pan will be full). In small bowl, mix oil and garlic; drizzle evenly over vegetables.
- Bake 20 to 25 minutes, turning vegetables occasionally, until tender and beginning to brown. Cool 5 minutes.
- In 3-quart Dutch oven or casserole, mix tomatoes, chili powder, cumin and garlic salt. Coarsely chop all roasted vegetables; stir into tomato mixture.
- Reduce oven temperature to 375°F. Bake 40 to 50 minutes or until mixture is hot and bubbly.
Nutrition Facts : Calories 110, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 1/3 Cups, Sodium 340 mg, Sugar 10 g
BAKED VEGETABLE BEEF STEW
"When my granddaughter was 3, she had a bear that sang a song about 'root stew'," recalls Alice McCabe of Climax, New York. "She thought he was talking about tree roots, so I took her to the store to buy root veggies, and we made this stew."
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the beef, vegetables, soup mix and seasonings. Seal bag; shake to coat evenly., Transfer to an oven-safe Dutch oven or a 13-in. x 9-in. baking dish coated with cooking spray (dish will be very full). Pour water over beef mixture., Cover and bake at 325° for 1 hour. Stir in tomatoes. Bake, uncovered, 30-50 minutes longer or until beef and vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 343 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
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