NORTH CROATIAN CUCUMBER STEW ("CUSPAJZ OD KRASTAVACA")
This is one of my favorite spring stews. It is also my grandmother's recipe from her booklet. It is also side dish to meat and potato.
Provided by nitko
Categories Stew
Time 45m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the cucumbers and cut them as for salad. Salt it and put aside for 10 minutes.
- Melt lard and add finely minced garlic and flour and sauté it until flour become brownish. Add paprika and stir well. Add cold water and make creamy liquid.
- Squeeze cucumbers with hand to extract bitter liquid and add cucumbers into the pot. Add vinegar, salt and pepper and cover with water.
- Cook not more than 30 minutes. Before serving add sour cream and stir.
NORTH CROATIAN BUTTERNUT SQUASH STEW (BUCE CUSPAJZ)
This is one of traditional early summer North Croatian stews. I am sure they eat something similar in Hungary since we have shared the same history for more than 500 years. This is my grand-grandmother recipe, almost 200 years old.
Provided by nitko
Categories Stew
Time 1h50m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut butternut squash into stripes like thick spaghetti (we buy it usually already cut on the market).
- Salt it and add vinegar and leave it stay for 60 minutes. It must start to leave juices.
- Melt lard and add finely minced onion. Sauté onions until translucent, add flour, stir it until brownish; add cold water and make creamy liquid.
- Add red paprika and some more water.
- Squeeze squash with hands to remove water from it and than add into a pot. Stir it and add some fresh water to cover it.
- Cook gently (it can easily burn) until butternut squash is soft. Before serving add minced dill and sour cream. Serve with pork schnitzels and potato.
Nutrition Facts : Calories 200.1, Fat 7.1, SaturatedFat 3.9, Cholesterol 12.2, Sodium 23.8, Carbohydrate 34.6, Fiber 5.6, Sugar 6.7, Protein 3.8
SOUTH AMERICAN BUTTERNUT SQUASH STEW
This iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
Provided by Manami
Categories Chowders
Time 1h30m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel squash using a potato peeler.
- Cut squash in half; remove seeds and reserve to roast.
- Dice squash flesh into 1-inch pieces; set aside.
- Heat 1/4 cup oil in large pot over medium heat.
- Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
- Add garlic; cook 1 minute longer.
- Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
- Partially cover pot; reduce heat to medium low.
- Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
- Add beans and corn.
- Partially cover pot, cook 10 minutes longer.
- Stir in cilantro.
- Season stew with salt & pepper. (Serve hot sauce on the side).
- TO ROAST SQUASH SEEDS:.
- Preheat oven to 350ºF.
- Line a baking sheer with parchment paper.
- Rinse reserved seeds to remove any fibrous strands.
- Dry seeds with paper towels.
- Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
- Roast seeds on prepared baking sheet for 15 minutes.
- GARNISH:.
- Crumbled feta cheese or Cotija cheese.
- Roasted squash seeds.
Nutrition Facts : Calories 426.5, Fat 22.9, SaturatedFat 6.5, Cholesterol 32.4, Sodium 774.9, Carbohydrate 45, Fiber 7.2, Sugar 10.2, Protein 15.5
SPICED BUTTERNUT SQUASH STEW
I got the original recipe from Food Network Kitchens, but I changed the spices to suit my family. This a great way to warm up on chilly Autumn nights.
Provided by cookiemon
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, heat oil and add onion. Saute onion until soft and caramel colored. Add garlic, tomatoes, cinnamon, allspice, and crushed red pepper until tomatoes break down. Add butternut squash, garbanzos, broth, and raisins. Bring to a simmer and cook for about 25 minutes, or until the squash is tender. Add spinach, lime juice and season to taste.
- Serving suggestions: top with sliced almonds, or serve on top of whole wheat couscous or basmati rice.
Nutrition Facts : Calories 465.6, Fat 16.4, SaturatedFat 2.4, Sodium 430.5, Carbohydrate 74.5, Fiber 11.8, Sugar 17.5, Protein 13.5
CROATIAN SPINACH STEW ( SPINAT CUSPAJZ")
This recipe is at least 200 years old. My grand-grandmother was preparing spinach that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on pork fat. One important fact: never re-heat the spinach - you will have digestion problems.
Provided by nitko
Categories Stew
Time 15m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean the spinach leaves and put them in boiling water for 5 minutes.
- Drain the leaves and using large knife (or multi-practic machine): cut them to mash.
- Take a pot, melt butter, add flour and garlic, and add cold water to make a kind of "sauce veloutè".
- Add mashed spinach pour milk (or cream) season with salt and pepper.
- Nutmeg is optional.
- Cook for 10 minutes.
Nutrition Facts : Calories 258.8, Fat 21.5, SaturatedFat 13, Cholesterol 71.7, Sodium 232.4, Carbohydrate 12.8, Fiber 5.6, Sugar 1.1, Protein 8.8
CROATIAN KALE (SAVOY CABBAGE) STEW (KELJ CUSPAJZ)
This recipe is at least 200 years old. My grand-grandmother was preparing savoy cabbage that way, my, grandmother was preparing that way, my mother was preparing that way, so I am preparing it that way. This is very healthy meal, although it is prepared on lard.
Provided by nitko
Categories Stew
Time 30m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash the savoy cabbage and cut it in 1 inch pieces.
- Preheat the water and when it boils put the savoy cabbage in it and leave it boil for one minute.
- During this operation prepare this: put lard in a pot, heat it and add finely sliced garlic and bacon (pancetta), brown flour in lard (but not too brown).
- Add ground paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
- Take out savoy cabbage with hollow spoon, add sliced potato in small cubes and water you have cooked kale in it.
- Season with salt and pepper and cook until potato is soft (10-20 minutes).
- Serve as a side dish to steaks, sausages, dried smoked ham etc.
Nutrition Facts : Calories 228.9, Fat 14.8, SaturatedFat 5, Cholesterol 20, Sodium 259.8, Carbohydrate 19.3, Fiber 6.5, Sugar 4.3, Protein 7.5
NORTH CROATIAN KOHLRABI STEW (KOLORABA CUSPAJZ)
This is very old recipe I usually eat in spring. This is a side dish, we usually eat some meat and potato with it (beef cutlet or pork chops or...) It is important to use fresh and baby kohlrabi. If the kohlrabi is old and big you will have wooden parts inside. It is also important to use fresh: more time you store it, better chance to have woody kohlrabi. Actually, as I write this recipe I'm also cooking it.
Provided by nitko
Categories Stew
Time 45m
Yield 3 portions, 3 serving(s)
Number Of Ingredients 7
Steps:
- Peel kohlrabi like you peel apples. Remove leaves (don't throw away baby leaves, you can slice them and put into stew later) and cut kohlrabi like you cut potato for French fry potato, but just little bit thicker.
- Melt lard (or butter) in a pot, add flour and sauté it 1 minute. Add water and make creamy liquid. Add sliced kohlrabi and add water to cover the vegetable. Add salt and pepper and baby leaves if you want.
- Cook about 30 minutes or until kohlrabi softens.
- At the end add sour cream, stir well and serve.
Nutrition Facts : Calories 162.3, Fat 11.2, SaturatedFat 5.9, Cholesterol 18.1, Sodium 827.2, Carbohydrate 13.9, Fiber 6.2, Sugar 4.4, Protein 4.2
More about "north croatian butternut squash stew buce cuspajz recipes"
NORTH CROATIAN CUCUMBER STEW (“CUSPAJZ OD …
From bigoven.com
BEST BUTTERNUT SQUASH RECIPES - MARTHA STEWART
From marthastewart.com
EASY BUTTERNUT SQUASH STEW | RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
THE BEST BUTTERNUT SQUASH RECIPES - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH RECIPES - MARTHA STEWART
From marthastewart.com
BUTTERNUT SQUASH STEW RECIPE - BBC FOOD
From bbc.co.uk
NORTH CROATIAN GREEN PEAS STEW (“GRASAK CUSPAJZ”) - BIGOVEN
From bigoven.com
NORTH CROATIAN BUTTERNUT SQUASH STEW (BUCE CUSPAJZ) …
From pinterest.com
NORTH CROATIAN BUTTERNUT SQUASH STEW BUCE CUSPAJZ/RECIPES
From cookart.us
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love