Ragout of pumpkin with vegetables. Pumpkin stew with vegetables - baked, stewed and in a slow cooker

Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, you get a very nutritious snack that is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

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Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

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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.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

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Delicious, satisfying and very attractive vegetable stew with pumpkin and zucchini. To these main ingredients are added carrots, potatoes, onions, as well as some white cabbage, cauliflower or celery stalks. Vegetable stew can be both an independent second course and an excellent side dish for meat and fish. And this healthy dish is very useful for those who fast.

Depending on your preferences, vegetable stew with pumpkin and zucchini can be dietary: a minimum of oil, a minimum of frying, basically everything is stewed under a lid over low heat. And you can separately fry the potatoes until golden brown, carrots with onions, add more hot spices and a couple of cloves of garlic to the vegetable stew. The result is a spicy and spicy vegetable stew with pumpkin and zucchini.

Recipe

Option 1. In this option, in addition to pumpkin and zucchini, white cabbage and other vegetables are used to prepare the stew. The combination of various vegetables adds to the stew not only unusual taste, but also additional useful properties.

Ingredients:

• 500 grams of pumpkin
• 1 young zucchini
• 150-200 grams of white cabbage
• 1-2 carrots
• 1-2 onions
• 3-4 potatoes
• salt, pepper to taste
• refined vegetable oil for frying
• 0.5 teaspoon of zira
• parsley

Cooking vegetable stew with pumpkin and zucchini

• In pre-washed pumpkins and thick-skinned zucchini, cut off the rough peel and remove the seeds. If the zucchini is young, just wash it well and remove visible damage.
• Peel and wash raw potatoes, carrots, onions.
• Pour 3-4 tablespoons of refined sunflower oil into a deep frying pan or cauldron, add half a teaspoon of cumin and calcine the oil with cumin for 1-2 minutes over low heat. Calcined zira will add a pleasant spicy flavor to the oil, as well as to the whole vegetable stew.
• Grate the peeled carrots on a coarse grater, cut the onion into half rings. Put the carrots and onions in boiling oil and fry until a light golden crust appears on the onion and a specific smell of fried carrots.
• Cut the pumpkin, potatoes and zucchini into strips, it is advisable to rinse the chopped potatoes with cold water. Then put all these chopped vegetables in a pan with carrots and onions, salt and pepper to taste.
• Lightly fry everything together over low heat for 10 minutes with frequent stirring.
• Finely chop a piece of white cabbage and add to the roasting vegetables, then cover the cauldron (stewpan or deep frying pan) and simmer the vegetable stew with pumpkin and zucchini for 10-12 minutes.
• Finely chop the parsley or dill and add to the stew, cover the cooking container with a lid and simmer until the potatoes and pumpkin are ready for another 5-7 minutes.
• Put the finished vegetable stew in a dish, decorate with fresh herbs.

Option 2. This vegetable stew with pumpkin and zucchini is prepared similarly to the previous one, only as an additional ingredient instead of white cabbage, pre-chopped three stalks of celery are added. It is they who give a spicy aroma and taste to this very appetizing vegetable dish, and celery is stewed no longer than white cabbage.

This stew can be cooked more spicy by adding hot spices (black or ground red pepper, coriander) and chopped garlic 5-10 minutes before the end of the stew.

Option 3. Delicate, almost dietary vegetable stew with pumpkin, zucchini and fresh or frozen cauliflower is suitable for both children and adults. This stew is prepared according to the previous scheme, but cumin with its spicy aroma can be replaced with turmeric, which will not only add a golden color to the vegetable stew, but also a subtle smell.

Fresh cauliflower is best divided into small inflorescences and washed under running water, frozen - pour boiling water over and cut into small pieces.

Cooking: on the stove in a cauldron or saucepan. Cooking time: about 60 minutes. Exit: 6-8 servings of vegetable stew with pumpkin and zucchini.

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 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.

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

On the eve of important events or during fasting, you really want to eat something light and tasty. And there is nothing better than pumpkin. There are a lot of cooking options for this dish, the ingredients are in any refrigerator and are available at the vegetable market. The matter remains small - to find the most interesting and original recipe.

Vegetable stew

Pumpkin is versatile. It goes well with other vegetables, harmonizes with meat, can be used for sweet pastries and drinks. Moreover, it is very healthy and keeps well in the cold season, which means that even in winter you can cook vegetable stew from it.

Any vegetable goes well with pumpkin. The stew turns out to be incredibly light and tasty, it looks pleasant and has a rich aroma, it can be used as an independent dish or as a side dish for meat. It is worth noting that traditional Russian cuisine knows many recipes in which pumpkin takes pride of place.

The easiest vegetable stew recipe

Peel pumpkin from hard peel and cut into cubes or small slices. Add spices. Here, everyone decides for himself what exactly: coriander, turmeric, basil, etc. Here you also need to add one teaspoon of sugar and a pinch of salt. Now the pumpkin needs to be alone so that it is well nourished with fragrant spices.

Now you can chop the onion, but you shouldn’t chop it much, it’s a vegetable stew with pumpkin, so each component should be felt. Heat the vegetable oil in a frying pan and send the pumpkin there, simmer it until a transparent consistency. At this time, it is necessary to peel the tomatoes, cut them into quarters and send them to the pumpkin. Only after that, you can add the onion and bring the dish to full readiness, stewing the vegetables together for another five minutes.

Pumpkin and meat - the perfect combination

To prepare vegetable stew with meat, the following ingredients are needed:

• One and a half kilograms of the pumpkin itself.
• One kilogram of pork.
• One can of canned peas and corn.
• One tomato and two sweet peppers.
• Onions, fresh herbs and spices.

To prepare a vegetable stew with pumpkin and meat, you must first peel the vegetable and cut it into small cubes, and then place it in a preheated pan. Since the pumpkin releases a large amount of liquid, it turns out that it is stewed in its own juice.

At this time, you can do the meat, which must be cut into small pieces, lightly beaten off and also fried in vegetable oil. Onions should be sautéed separately. In the pan where the meat was stewed, peas and corn should be poured along with the contents. Simmer the whole mixture for 15 minutes.

And only now can be combined with meat and other vegetables. Sliced ​​tomato, sweet pepper and onion are also added here. At the very end, it is desirable to add garlic passed through the press, fresh herbs and spices.

Lean stew

This option is ideal for those who are fasting or on a diet. The recipe for vegetable stew with pumpkin is easy to prepare, and all the necessary ingredients are grown in the garden or sold at the vegetable market. For the stew you will need: 500 g pumpkin, 200 g celery, 1 carrot and onion, 2 tomatoes and bell peppers, sunflower oil and garlic.

You can cook vegetable stew with pumpkin and zucchini, but first you should consider this recipe. The dish is prepared very quickly and simply. All vegetables are washed and cut into small pieces. It is advisable to cut sweet peppers and tomatoes into 4-6 slices, depending on their size. Garlic can be crushed with a press, but it is better to cut into several pieces. Carrots are also cut into half rings.

The only thing left is to stew all the ingredients in a pan or in a cauldron until fully cooked. At the very end, add garlic for a rich flavor. The dish can be served cold or hot.

Vegetable stew with pumpkin and potatoes

Ingredients needed for cooking:

• 1 medium sized pumpkin
• Several carrots.
• Two bulbs.
• Two medium sized turnips.
• 5-6 potatoes.
• Spices and garlic.

First of all, pumpkin cut into small cubes is sent to the pan. After a few minutes, she will release the juice, and all the other vegetables will be stewed in this liquid. After that, immediately after the pumpkin, turnips are added to the container, since it takes the most time to fully cook it. Next comes the turn of potatoes and onions - vegetables are sent to the pan after the turnip.

Partially cut the carrots into half rings, and grate the entire remaining share on an appropriate grater, then send to all other vegetables. At the very end, add garlic, passed through a press, and spices.

Vegetable stew with pumpkin and zucchini

As already mentioned, pumpkin can be stored for a long time in the cold season. The same applies to her close relative - zucchini. So why not combine these two elements into one incredibly tasty dish that will remind you of the generosity of the last summer month? Whether or not to use meat in this dish is a matter of personal preference. You can add fried chicken breast or pork to vegetables, or you can serve vegetable stew with pumpkin separately. The recipe with a photo clearly demonstrates how beautiful and appetizing this dish looks.

You can talk for a long time, but it's time to start acting. So, for cooking you will need the following ingredients:

• Potatoes - 6 pcs.
• Bulbs - 2 pcs.
• 1 bell pepper.
• 2 carrots.
• 3 tomatoes.
• A small piece of pumpkin (about 300 g).
• Zucchini - 200 g.
• Spices and little for frying.

All vegetables, except carrots and onions, are cut into fairly large pieces and sent to a cauldron for stewing. Of course, the dishes should already be warmed up with a small amount of vegetable oil. As soon as the pumpkin starts to become translucent, you can add chopped onions and spices (turmeric for golden color, curry, pepper, thyme, etc.). Here it is advisable to reduce the heat and leave the vegetables alone for a while. Pumpkin juice will be enough to ensure that they do not burn. Then you can add pepper and tomato, season with garlic, hold on fire for another 10 minutes and rearrange the cauldron in the oven. This dish is very tasty on its own. But you can serve it along with juicy and fragrant meat.