PISTO MANCHEGO (SPANISH VEGETABLE STEW)
This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!
Provided by Luis Luna
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
- Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
- Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
- Divide vegetable stew amongst 4 plates and top each with a fried egg.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g
SPANISH STEW
Steps:
- Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.
SPANISH VEGETABLE STEW
This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process.
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender. Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.
- Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.
- Per serving:
- Calories: 222
- Total fat: 5g
- Protein: 7g
- Fiber: 10g
- Carbohydrate: 37g
- Cholesterol: 0mg
- Sodium: 100mg
MENESTRA (SPANISH STYLE VEGGIE STEW) (VEGAN TOO..!)
Another gem from the Moosewood Cooks at Home book. You can add or sub any veggies you like to this (green beans work really well). It can turn into a bit of a fridge clearer at my house! And I sometimes add a bit of chunked tofu too. It's one of those recipes where you don't need to have everything prepped and ready to go, you can wash/peel/chop as you go down the list. Although you would think spanish paprika would be recommended for this, the book actually suggests sweet hungarian as the best choice.
Provided by magpie diner
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, saute the onion and garlic in the olive oil over medium heat until translucent.
- Add the carrots, followed by the potato, the paprika, bay leaves and cayenne. Saute for a few minutes watching it doesn't stick or start to burn.
- All together you want 2 cups of liquid - use up the liquid from the tinned artichokes then top up with water to get 2 cups. Pour in the water, sherry and 1/2 tsp of salt. Cover and bring to a gentle boil, then reduce to a simmer for about 5 minutes.
- After a few minutes add in the mushrooms and bell pepper and let those simmer with everything for a few more minutes.
- Once the veggies are just tender, stir in the artichokes and peas. Simmer about 5 more minutes and adjust salt to your taste, turn the pepper grinder over the pot a few times and it's done. I like to let this simmer on a little longer so that the flavours really blend together. Serve topped with olives and parsley if you choose, and maybe some crusty bread on the side.
HEARTY SPANISH BEEF STEW
I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.
Provided by thedailygourmet
Categories Beef Stew
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
- Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
- Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
- Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
- Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g
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