Ragout of pumpkin. Nutritious salad with spicy chicken and grapes

Calories: Not specified
Cooking time: Not indicated

Pumpkin Meat Stew is another way to use pumpkin, and another simple and delicious meat dish. You can cook meat stew from absolutely any vegetable in any combination, and if you don’t have pumpkin, replace it with zucchini, zucchini, or take the same amount of sweet bell pepper. If you like the sour taste of meat and vegetable stews, add tomato sauce or tomatoes. Check out the recipe
Following our recipe, you will prepare a noticeably spicy meat stew with pumpkin by adding capsicum. You can add pepper in smaller quantities, or instead of fresh capsicum, you can take ground pepper, ready-made adjika or a mixture of ground peppers. In any case, how hot to cook the stew is a matter of taste.
So, the recipe for stew with meat and vegetables - read and cook with us.
Ingredients:

- lean pork or young beef - 500 gr;
- potatoes - 5-8 tubers;
- pumpkin - 400 gr;
- onion - 3-4 heads (large);
- carrots - 1 pc;
- water or vegetable, meat broth - 150-200 ml;
- salt - to taste;
- vegetable oil - 3 tbsp. l;
- hot pepper - 2 medium pods (to taste);
- ground black pepper or allspice - 1 tsp;
- broccoli cabbage - 100-150 gr.

How to cook with a photo step by step

To cook a stew with meat and vegetables, first you need to cut the meat into small pieces (in portions). If you are preparing a stew with beef, it is better to cut the meat into slices and lightly beat off. Then cut into smaller pieces.

Chop the onion into rings or half rings. Take more onions - the meat stew will turn out tastier, and the gravy will be thicker.

Heat vegetable oil in a cauldron or saucepan. Put the pieces of meat, fry until golden brown. Pour in half a glass of water or broth, simmer the meat under the lid for 30 minutes. Then remove the lid, evaporate the remaining liquid.

Add chopped onions and carrots, cut into slices, cubes or cubes, to the meat. Sauté the onion until translucent.

While the onion is frying, peel the potatoes and cut them into cubes. Serve with meat and vegetables. Stew the potatoes for 5-10 minutes without adding liquid so that they are saturated with fat and the aroma of meat. Then pour in enough water to cover the potatoes by half. Salt, simmer until the potatoes are almost ready.

When the potatoes are almost ready, but not yet boiled, add the diced pumpkin to the stew. If the stew will be prepared with the addition of a tomato, it must be diluted in water and poured in about 5 minutes after adding the pumpkin.

Simmer the stew until the pumpkin is soft. 3-5 minutes before cooking, put small inflorescences of frozen broccoli and hot capsicum into the meat stew. Free the pepper from the seeds (otherwise it will be very spicy) and finely chop the pods with a knife. Wash your hands, board and knife immediately under cold water. Cover the stew with a lid and simmer for a few more minutes (until the broccoli is tender). If you do not use capsicum, season the meat stew with black pepper to taste.

Ready-made stew can be served as an independent dish with sour cream, yogurt, or cooked with crumbly rice, pasta or buckwheat as a side dish.

The recipe for stew with meat and vegetables was sent by the author Elena Litvinenko (Sangina)
We also offer to prepare

A stew is a multi-ingredient dish that is fried in small pieces and then stewed until tender. Pumpkin stew is a mix of pumpkin, vegetables and, for example, pork. I used basic vegetables - potatoes, carrots and onions. You can use any others.

Simmering in a slow cooker will make the stew tender, leaving the pieces of vegetables whole, which will give the dish not only an excellent taste, but also a beautiful look.

Ingredients

To cook stew in a slow cooker, you will need:

• pumpkin - 500 g,
• pork - 500 g,
• potatoes - 3 large (4 medium),
• onion - 2,
• carrots - 1 large,
• spices, pepper, salt - to your taste,
• vegetable oil - 4 tbsp. spoons.

How to cook pumpkin stew in a slow cooker

Peel and wash all vegetables. Cut the pork into small pieces, the size does not play a special role.

Pour vegetable oil into the multicooker bowl, turn on the frying mode and set for 10 minutes. Put the meat in and fry it while you chop the onion. Do not close the lid of the appliance in order to see the process and, if necessary, prevent the meat from being fried evenly.
Cut the onion into thin slices: finely, half or quarter rings. Add to the meat, which by this time has turned white and slightly browned in places. Continue frying everything together, stirring.

Now it's the turn of the carrots. Do not rub it, just cut it, for example, into thin circles or halves. And put it in a pot. Stir and fry further. If the time is up, run the device for another 10 minutes.

It is better to cut the pumpkin large, because in this stew it is the main one. Form - any, for example, straws. It also needs to be lightly fried with the rest of the products, so send it to the multicooker bowl, mix and fry while you work on potatoes.

For a change, the potatoes were cut into cubes and sent to the rest. Now you can fully concentrate on frying, because the abundance of food requires attention and frequent stirring. Fry for 5 more minutes.

Turn off the multicooker. Salt and pepper the stew, add your favorite spices, special ones for potatoes are perfect, and for piquancy - dried red pepper petals. Pour in broth or hot water. Be guided by your preferences: for a thinner stew, add more water so that it covers vegetables and meat, and for a thinner one, just enough to the middle. Stir.

Set the extinguishing mode and 1 hour time. Close the lid and go about your business.

At the signal of the multicooker, gather everyone to the table. Pumpkin stew with meat is ready and it is better to serve it hot.

Pumpkin vegetable stew is a real gourmet delight. A juicy, bright, hand-made dish will delight both fans of vegetarian food and meat-eaters. The dish is perfectly garnished with chop or roast meat, poultry, but can be an independent dish.

Like pumpkin, it is best to cook over low heat, slowly and letting the juices of different ingredients combine into a harmonious taste.

If there are elderly people or small children in the family, pumpkin stew should definitely be on your menu. Vegetable stew with pumpkin is an ideal dish for people with gastrointestinal problems, weakened peristalsis and frequent depression. But eat pumpkin stew with vegetables with extreme caution if you have a diagnosis of diabetes mellitus, there are often cases of a subsequent significant increase in blood sugar.

Unlike ordinary stew, vegetable stew with pumpkin requires certain rules to be followed and allows for a lot of additions:

1. The pumpkin must be ripe, but tough, otherwise the pieces will turn into porridge;

2. Strong spices are unacceptable, as they will completely clog the taste of the pumpkin;

3. A little grits added to pumpkin stew will only enrich the flavors. But do not add millet, it is better to do with rice;

4. Forage pumpkin is also suitable for cooking, only it needs to be stewed a little longer;

5. Do not combine pumpkin and cabbage, this threatens with excessive gas formation;

6. To diversify pumpkin stew, choose vegetables with a starchy structure.

And now it's time to start buying ingredients for vegetable stew with pumpkin, the recipe with a photo will explain in detail all the stages of cooking. What to take:

• 1 kg of peeled pumpkin pulp;
• 2 large sweet carrots;
• 2 onion heads;
• 6 medium sized tomatoes;
• 2 Bulgarian sweet peppers;
• 3 cloves of garlic;
• 6-8 large raw champignons;
• 0.5 l of vegetable broth (can be from cubes);
• Salt, spices, cooking oil.

How to cook pumpkin stew with vegetables:

1. Cut the onion into cubes, grate the carrots, wash and peel the tomatoes, peel the pepper from the seeds, chop into slices. Cut the pumpkin into cubes;

2. Heat a little vegetable oil on the fire, lower the onion, carrot and fry until half cooked;

3. Add slices of pepper and cubes of pumpkin, add a little salt and simmer over low heat for about 35 minutes. If there is not enough juice, add broth, but not excessively, but to just cover the vegetables;

4. Add garlic crushed through a press, tomato slices and heat until boiling;

5. Salt, pepper, add spices and bring to readiness over very low heat.

The slower the heating, the tastier the dish will be. The total cooking time is approximately 1.5 hours. It remains to cut fresh herbs and decorate the finished vegetable stew with pumpkin. A recipe with a photo should definitely be in your cookbook, because this is the basic version of the stew, where any fantasies and additions are possible.

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Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

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Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

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Chocolate truffles with whiskey - homemade dark chocolate truffles. In my opinion, this is one of the simplest and most delicious homemade desserts for adults, unfortunately, the younger generation can only lick their lips on the sidelines, these sweets are not for kids. Truffles are made with different fillings, stuffed with nuts, candied fruits or dried fruits. Roll in biscuit, sand or nut crumbs. You can make a whole box of assorted homemade sweets based on this recipe!

Calories: Not specified
Cooking time: Not indicated

For this stew, choose pumpkin with a neutral flavor or slightly sweet, with bright flesh. Like zucchini, it goes well with many vegetables, Provence herbs, spices. Vegetable stew with pumpkin according to this recipe is prepared in a lean version, from a very modest set of products, but it turns out not only tasty, but also quite satisfying. For meat lovers, you can cook, and then the vegetable stew will act as a side dish.

Ingredients:
- potatoes - about 1 kg.,
- peeled pumpkin - 300 grams,
- carrots - 2 pcs.,
- bow - 2 pcs.,
- Provence herbs - 1 tsp,
- curry seasoning - 0.5 tsp,
- ground pepper - to taste,
- bay leaf - 1 pc.,
- vegetable oil,
- any fresh herbs,
- salt.

Recipe with photo step by step:

1. Cut the peeled onions into large half rings.

2. Cut the carrots into large - long strips or circles.

3. Cut the potatoes larger than for soup. If the potato is medium in size, then cut it into 4 parts, small - in half or leave it whole.

4. Clean the pumpkin from the crust. Remove the middle with fibers and seeds with a knife or spoon. Cut the pumpkin into large pieces, almost like a potato.

5. In a deep saucepan, heat 2-3 tbsp. l. vegetable oil and add the onion. Brown it a little over low heat.

6. When the onion begins to turn golden, put a carrot on it and simmer for a few minutes.

7. Lay out the potatoes. Stir. Leave the fire low and warm the potatoes. If there is not enough oil, add, but a little, so that the stew does not turn out to be greasy. The potatoes should be lightly browned and soaked in oil. Be careful not to burn the vegetables.

8. Add all spices. You can compose your bouquet of spices, add only what you like. For example, not everyone likes curry seasoning, it can be replaced with Imeretian saffron - it will also give a bright color, but the taste of the stew will not change.

9. Before adding the pumpkin, pay attention to the density of the pulp - the cooking time of the pumpkin depends on this. If the pulp is loose, then the pumpkin cooks quickly, if it is firm, dense, then cooking will take longer. Add hard pumpkin to the stew about 5 minutes after the potatoes. Pumpkin with tender pulp can be added 10 minutes before the stew is ready. Mix all vegetables.

10. Pour in enough boiling water (or vegetable broth) so that the potatoes are almost covered by the liquid. Salt to taste.

11. Cover with a lid. Cook the stew over low heat for about 30 minutes (until the potatoes and pumpkin are soft). Before turning off the fire, put the bay leaf and herbs.

12. Ready-made pumpkin-vegetable stew will be more aromatic if it is allowed to brew under the lid for several minutes, and when served, add fresh herbs.

Cooking desserts can be very exciting, where you can put your soul and feel like a professional chef - we advise you to cook for dessert