Gevetch Recipes

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GYUVECHE



Gyuveche image

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

1 lb ground beef
5 medium size potatoes (sliced)
1 carrot (chopped)
1 stalk celery (chopped)
1 red bell pepper (chopped)
1 tomato (chopped)
1 onion (chopped)
1 cup water
extra virgin olive oil
Salt (pepper and paprika to taste)
Chubritsa (bulgarian spice - optional)
Chopped parsley for garnish
4 eggs

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



Rumanian (Romanian) Ghivetch image

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

1/2 head cauliflower, separated into florets
2 potatoes, peeled and diced
2 carrots, sliced thin
1/2 eggplant, cubed (don't peel)
1 (14 1/2 ounce) can plum tomatoes, drained
1/2 yellow squash, sliced thin (don't peel)
2 medium onions, quartered
1/2 cup green peas
1/2 cup green beans, cut up
1 bell pepper, seeded and thinly sliced
2 stalks celery, thinly sliced
salt
pepper
1 1/2 cups vegetable broth
1/3 cup olive oil
2 garlic cloves, crushed
1/2 tablespoon fresh dill, chopped (or parsley)

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



Gevetch image

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

1/2 Spanish onion, diced (1 cup)
1 large garlic clove, chopped
1 medium white skinned boiling potato, peeled and cut in 1-inch pieces (1 1/4 cups)
1 medium sweet potato, peeled, halved and cut in 1-inch pieces (8 oz.)
1/4 medium head green cabbage, cut in 1-inch pieces (6 oz.)
3 ounces white mushrooms, halved
1 bay leaf
2 medium carrots, cut in 1-inch pieces (1 cup)
1 medium celery rib, cut in 1-inch slices (3/4 cup)
1 medium green bell pepper, cut in 1-inch pieces (1 cup)
1/2 medium cauliflower, cut in large florets (about 12-13 florets or 1 1/4 lb.)
1/2 small eggplant, peeled and cut in 1-inch cubes (3 cups)
1 1/4 cups shelled fresh lima beans (not baby limas) or 1 1/4 cups frozen lima beans (not baby limas)
1/4 cup coarsely chopped flat leaf parsley
4 ounces fresh green beans, trimmed
2 medium tomatoes, seeded and coarsely chopped (2 cups)
1 cup tomato juice
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried oregano
salt
fresh ground black pepper

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!



20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

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

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

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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