GYUVECHE
Bulgarian Gyuveche. Ingredients 1lb ground beef 5 medium size potatoes, sliced 1 carrot, chopped 1 stalk celery, chopped 1 red pepper, chopped 1 tomato, ch
Provided by Neli Howard | Delicious Meets Healthy
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Brown ground beef and season with salt and pepper.
- While browning beef, arrange half of sliced potatoes at the bottom of the pot.
- Sprinkle half of chopped carrots, celery, red bell pepper, tomato and onion over the potatoes. Season with salt, pepper, paprika and chubritsa.
- Spread browned ground beef over the vegetables in the pot and season with salt, pepper and paprika
- Add another layer of potatoes, carrots, celery, red bell pepper, tomato and onion. Season with salt, pepper, paprika and chubritsa.
- Add one cup of water and 1 ½ tbsp of olive oil
- Cover with lid and bake at 450 F for about 30 min.
- Carefully take the pot out of the oven and crack four eggs on top of the vegetables.
- Bake for another 10 min until the eggs are set.
- Season to taste and serve with chopped parsley.
Nutrition Facts : Calories 192 kcal, Carbohydrate 4 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 122 mg, Sodium 82 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
RUMANIAN (ROMANIAN) GHIVETCH
Vegetable stew adapted from The New York Times Cookbook. I call for vegetable broth here; the original said "bouillon."
Provided by Chocolatl
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Layer the vegetables in an ungreased 3-4 quart casserole, sprinkling each layer with salt and pepper.
- Heat broth, olive oil and garlic in a small pan.
- Pour over the vegetables.
- Sprinkle with dill.
- Cover and bake until all vegetables are tender, about 1 hour.
- Let cool to lukewarm before serving.
Nutrition Facts : Calories 240.2, Fat 12.7, SaturatedFat 1.8, Sodium 52.8, Carbohydrate 29.6, Fiber 7.4, Sugar 8.8, Protein 5.3
GEVETCH
This Romanian recipe proves that a meatless stew can be hearty and satisfying. It also makes delicious leftovers, serve them over rice are noodles. There are a bunch of ingredients but its worth it in the end.
Provided by Dancer
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes.
- Dissolve tomato paste and paprika in tomato juice.
- Stir in oregano.
- Pour over vegetables.
- Cover and bring liquid to boil over medium-high heat.
- Reduce heat and simmer until vegetables are tender, about 30 minutes.
- Season with salt and pepper, if desired.
- Cool at least 20 minutes before serving.
Nutrition Facts : Calories 114.5, Fat 0.6, SaturatedFat 0.1, Sodium 145, Carbohydrate 24.7, Fiber 6.9, Sugar 7.9, Protein 5.4
20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!
Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.
Provided by Sonja Overhiser
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
- Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
- Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
- Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
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