Pumpkin dishes with meat or chicken. How to cook pumpkin with meat: the best recipes
Step by step recipes delicious meat in a pumpkin in the oven, with the addition of vegetables and herbs
2017-10-10 Irina NaumovaGrade
recipe
Time
(min)
Servings
(people)
In 100 grams of finished dish
9 gr.
6 gr.
Carbohydrates
8 gr.103 kcal.
Option 1: The classic recipe for meat in pumpkin in the oven
Cooking a whole baked pumpkin in the oven, even with meat, is not as difficult as it might seem at first glance. A very beautiful dish will surprise everyone. For cooking, you can use herbs and spices.
Ingredients:
- large pumpkin - 1.5-2 kg;
- pork - 700 gr;
- 2 bell peppers;
- grows up. oil - 40 gr;
- salt - 1 teaspoon;
- ground black pepper - 5 gr;
- dried rosemary - ½ tsp.
Step-by-step recipe for meat in pumpkin in the oven:
Wash the meat, then dry it by blotting it with a towel. Now it can be cut into pieces, cubes. Like a stew.
We eat the bell pepper, cut out the core, remove all the seeds and cut into thin strips.
Pour oil into a preheated deep frying pan, stewpan or cauldron and spread the pieces of meat. Fry over high heat until golden crust... It is important that all the meat juice has evaporated.
Sliced bell pepper add to fried meat. Do not forget to salt, pepper, stir. Fry for another 5 minutes.
We take the pumpkin, wash it, wipe it - the vegetable must be dry. Now we cut off the side, but not too much, or the top. It is important that later it would be convenient to take out the pulp and put the filling.
Wipe the pumpkin again with a towel, remove excess juice from the surface.
We do not throw away the cut off sidewall or hat, it will still be useful to us.
Now we remove the seeds, but do not remove the pumpkin pulp. Salt inside, add pepper and rosemary. If you wish, you can put a twig on the bottom to make the aroma of rosemary more intense.
It's time to stuff the pumpkin with meat and bell peppers. You need to stack tightly so that all the prepared filling fits.
Cover the filling with the cut off side of the pumpkin.
The oven must be preheated to 180-190 °. Put the pumpkin on a baking sheet and bake for an hour.
Note to the hostess: you can check the readiness of the dish using a wooden torch. Pierce the pumpkin - it should be soft.
Option 2: A quick way to cook meat in pumpkin in the oven
Cooking this dish according to classic recipe takes a lot of time. However, there is quick way- the secret in minced meat and a small pumpkin.
Ingredients:
- small pumpkin;
- minced meat - 450-500 gr;
- onion - 3 pcs;
- seasoning for meat of your choice - ½ teaspoon;
- salt - 1 tsp;
- ground black pepper - 5 gr.
How to quickly cook meat in a pumpkin in the oven:
Rinse the pumpkin, cut off the sidewall, remove the seeds and a little pulp. Set the sidewall aside, we will return to it later. Cut the pulp into cubes.
Peel and cut onions into small squares.
Mix pumpkin pulp and minced meat with onions, sprinkle with salt, pepper and seasoning for meat. Add water and mix thoroughly.
Now we put the filling in the pumpkin and cover it with a “hat” in the form of a cut-off sidewall.
Put the pumpkin in an oven preheated to 200 ° and bake for an hour.
Check the readiness of the pulp with a toothpick or a thin wooden stick. If the pumpkin is soft and pierces unhindered, the dish is ready!
Note to the hostess: When the dish is almost ready, you can remove the lid and sprinkle with grated cheese. Minced meat can be pre-marinated in sour cream and seasonings, the finished dish will be more aromatic and tasty.
Option 3: Meat in a pumpkin in the oven with tomatoes and potatoes
There is nothing tastier than stuffed pumpkin baked in the oven. To make the dish more varied and satisfying, add potatoes. In this recipe, we'll use two pumpkins to make two ready-made servings.
Ingredients:
- 2 pumpkins, 800 gr each;
- pork (neck, ham, shoulder) without bones - 400 gr;
- onion - 2 pcs;
- potatoes - 3 pcs;
- one Bulgarian pepper;
- carrots - 3 pcs;
- tomatoes - 3 pcs:
- rast. oil - 3-4 tbsp. lies .;
- thyme - 5 gr;
- seasoning "provencal herbs" - ½ teaspoon;
- ground coriander - 5 g optional.
Pork needs to be washed, if there is excess fat - cut off. Cut into small slices, about 2 cm.
The onion is best cut into thin half rings.
You need to choose the utensils for making the filling. A cauldron is ideal, you can take a stewpan.
First, pour in the oil, let it warm up and lay out the meat. Over high heat, stirring constantly, fry the pork pieces until golden brown.
As soon as the meat is browned, add the onion to the cauldron. Fry so that the onions acquire the same golden color.
We take the carrots, wash them, remove the top layer with a vegetable peeler. If the carrots are young and small, cut into slices. Ripe and large carrots are cut into small cubes.
Peel the potatoes, rinse in cold water and cut into squares.
My bell pepper, cut off the base of the stalk, remove the seeds. Cut into the same squares.
My tomatoes, pierce with a toothpick and scald with boiling water. Remove the skin, cut off the base of the stalk and cut into cubes.
Fill the fried meat and onions with boiling water so that the water completely covers them. We wait until everything boils, simmer until the meat is fully cooked, about 40 minutes.
Now, when the meat is ready, add the tomatoes, simmer for 3 minutes. The main thing is that the tomatoes become soft.
Put the carrots in a cauldron and fry for another 3 minutes.
Add bell pepper to the frying container, simmer for the same amount of time.
It was the turn of the potatoes. Pour into a cauldron, mix everything. If you see that the vegetables have given little juice, it is better to add a little water.
You need to simmer until the potatoes are half cooked.
Now you can salt and pepper the filling and add all the other spices. Mix everything thoroughly.
We take our pumpkins, wash them thoroughly and wipe them with a towel - they must be dry. We cut off the caps with the stalk, remove the seeds. This is easily done with a tablespoon.
You can cut off some of the pulp, but this is not necessary. Make sure you have enough room for the filling.
As a result, you should get pumpkin pots.
Now the most interesting thing is to spread the filling in pumpkins to the very top, close with a lid from the cut off top.
Cut off the foil. It is best to use an extra strong one, so it will not tear during wrapping and baking.
We take two pieces of foil, put them across each other, grease with a small amount of oil. We put our pumpkins in them and wrap the foil tightly. There should be no gaps.
Grease a baking sheet with oil and put pumpkins on it.
Put a baking sheet in an oven preheated to 180 ° and bake the pumpkin for about 1.5 hours.
It all depends on the size of the pumpkin. Can be pierced gently with a toothpick without damaging the foil. If you feel that the pumpkin is not ready yet, then you can extend the cooking time to 2 hours.
Before serving the pumpkin, we listen to it from the foil, put the lid on its side, you can put a sprig of rosemary or thyme on the filling.
Option 4: Meat in pumpkin in the oven with lentils
Even those who are not very fond of lentils will appreciate this recipe. For cooking we use chicken fillet instead of pork.
Ingredients:
- 1 large pumpkin - about 2 kg;
- chicken fillet - ½ kg;
- a glass of lentils;
- turnip. onion - 1 pc;
- tomatoes - 200 gr;
- one bell pepper;
- grows up. oil - 50 gr;
- adjika - 1 tbsp. l .;
- hops-suneli - 1 teaspoon;
- paprika - 10 gr;
- thyme - 5 gr;
- zira - 1 teaspoon;
- ground coriander - 5 gr.
How to cook - step by step recipe:
Rinse the chicken fillet, cut into small pieces.
Finely chop the onion.
Heat the oil in a saucepan, fry the onion and add the chicken. Fry for another 6 minutes.
Scald the tomatoes, remove the skin, cut into small wedges and add to the saucepan. Fry for 3 minutes.
Peel the sweet Bulgarian pepper from seeds, cut into squares and add to the rest of the ingredients. Vegetables will give juice, so we do not fry the filling, but simmer for another 3 minutes.
Add all the spices, adjika to the filling and do not forget to add salt.
Be sure to rinse the lentils, the water should not be cloudy. Now you can add it to the filling.
Pour in a small amount of water so that it covers all the ingredients. We wait until everything boils, mix and taste for salt and spices. You can add them if necessary. Simmer the filling until the lentils are fully cooked. It is important that all excess water is boiled away.
In the meantime, while the filling is being prepared, let's prepare our pumpkin. You need to cut out the seeds and pulp. If the pumpkin is large, then you need to leave the walls about 2 cm thick. Cut the remaining pulp and add to the filling 5 minutes before cooking.
Now you need to cut off two large pieces of foil, put them across each other, grease with oil and place the pumpkin. Carefully lay out all the filling. Wrap the pumpkin in foil and place on a greased baking sheet.
The oven should be preheated to 180 °, the baking time should be 1.5-2 hours. Be sure to let the pumpkin steep for another 10 minutes after it's cooked.
Garnish with herbs before serving. Serves are best done with a slice of succulent pumpkin.
Option 5: Meat in pumpkin in the oven with mushrooms
This recipe is interesting in that for cooking we will take beef and complement the dish delicious mushrooms... Can be used fresh or frozen Forest mushrooms or champignons.
Ingredients:
- large pumpkin;
- beef fillet - ½ kg;
- potatoes - 1 pc;
- champignons - 450 gr;
- onion - 2-3 pcs;
- medium fat sour cream - 4 tbsp. lies .;
- hard cheese - 300 gr;
- vegetable oil - 60 gr;
- salt - 10 gr;
- black pepper - 5 gr.
How to cook - step by step recipe:
Wash the pumpkin, cut off the lid, remove the seeds and excess pulp with a tablespoon.
It is better to take mushrooms not canned, but raw. They need to be washed and fried until golden brown with the addition of finely chopped onions.
We also wash the meat, cut into small slices and fry in a preheated pan. It is important that a golden crust forms - so, all the juice will be sealed in the meat, it will be juicy.
We clean and cut the potatoes into squares.
Now we lay out the filling in layers inside the pumpkin. First comes ½ meat, then a part of potatoes, then half of mushrooms and onions. We alternate all the layers until the pumpkin is full. Sprinkle salt, pepper, pour a small amount of boiling water - about 1 cup. And put sour cream on top.
Cover the pumpkin with a cut lid and place it on a greased baking sheet.
Preheat the oven to 220 °, put our pumpkin and bake until the potatoes are ready. You can check with a thin wooden stick. As soon as the potatoes are ready, fill the filling with cheese and bake until golden brown.
When the stuffed pumpkin is ready, let it brew for another 10 minutes under the lid.
Pumpkin - versatile vegetable... Sweets are also cooked with her, dessert dishes, and hearty dinners... The combination of pumpkin with meat is especially successful. It turns out meat with a side dish, and when the pumpkin pieces are soaked in aromatic meat juices, it would never occur to anyone that this sunny vegetable was used as a side dish!
Of the spices I highly recommend Italian herbs, they are the best suited to oven-baked pumpkin with minced meat. And to prepare this dish, it is enough to put all the ingredients into a mold, mold meatballs from minced meat, and send them to the oven. The taste is amazing, but the aroma spreading through the kitchen is breathtaking. Worth trying!
Ingredients
- fresh pumpkin 300 g
- potatoes 4-5 pcs.
- red onion 1-2 pcs.
- white onion 4-5 pcs.
- ketchup 100 ml
- mixed minced meat 300 g
- mixture of Italian herbs 1 tsp
- vegetable oil 20 ml
- salt - to taste
- garlic 2 cloves
- hard cheese 150 g
How to cook pumpkin with minced meat
- I prepare everything you need. I peel the vegetables. I cut off the skin of the pumpkin and remove the soft inner part with seeds.
I cut the potatoes into large cubes.
I do the same with the pumpkin.
If the bulbs are large, I divide them into several parts, small ones can be put in whole.
I pour in a mixture of dry herbs, salt, add vegetable oil and ketchup.
Stir and place in a preheated baking dish. I cover it with foil and send it to the oven, cook at 200 degrees for 20 minutes.
I put salt and spices in the minced meat, chopped onion. I mix.
With my hands I form small meatballs and place them on top of the vegetables that have been half-cooked.
Sprinkle with chopped garlic and grated hard cheese.
I put it in the oven again, reduce the temperature to 180 degrees and bake it for another 30 minutes, here you can already do without foil.- Before turning off the oven, be sure to check the readiness of the potatoes and pumpkin. Serve hot.
On a note:
- if you use a large baking sheet and arrange the vegetables in one layer, then the minced meat can be laid out immediately, thereby reducing the cooking time;
- no additional liquid is required, it will stand out in sufficient quantities from vegetables and meat.
Bright, useful pumpkin and delicious, aromatic pork is a wonderful combination. We offer to cook according to one of the best recipes!
The taste is subtle, soft, thanks to the combination of the noble aroma of pork and delicate pumpkin pulp.
- Pork - 300 gr.,
- Pumpkin - 200 gr.,
- Onions - 1 pc.,
- Olive oil - 2 tablespoons
- Soy sauce - 2 tablespoons
- Spices, herbs, salt - to taste
To prepare this dish, you will need lean pork meat. It should be rinsed and dried with a towel or napkin. You need to cut into small pieces. It should be borne in mind that the meat is fried, so you should not grind it too much.
The pumpkin should be washed, peeled and seeds removed, and cut into cubes. There is one point: when choosing a fleshy pumpkin on the market, you should opt for light, unsweetened varieties.
We send chopped and salted pieces of meat to the pan. I fry them until golden brown over high heat, so the pork will retain its juiciness. When the meat is fried, add pumpkin cubes and onions to it. I lightly fry the whole composition before the next step.
You need liquid to stew meat. I take about 0.5 liters of hot boiled water and pour it into the pan. Any broth or brine can also be used. To turn the water into a fragrant sauce during stewing, you need to add spices and herbs. In general, meat is very fond of seasonings, hot and spicy. I use natural ready-to-use spice mixes that vary from manufacturer to manufacturer. Any good meat mix will do. Dried herbs give the meat a fragrant spice: dill, parsley and my favorite basil. It goes well with pumpkin to add the flavor it needs. Diet option this dish is limited to herbs without spices.
After seasoning the meat, cover everything with a lid and carcass until the pumpkin is soft enough. A few minutes before cooking, add two tablespoons of soy sauce.
Serve the stew with a garnish of fresh vegetables or with sour cream as independent dish decorated with fresh herbs.
Bon Appetit!
Recipe 2, step by step: pork with potatoes and pumpkin
Baked pork with potatoes and pumpkin - perfect home recipe for big family and / or for evening gatherings with old friends, not as festive dish, and dishes for a small cozy company.
The products are the simplest; pork with potatoes and pumpkin does not require attention during preparation and time for preparing products, which is very convenient.
Since spices are practically not used, the taste is very natural and organic.
The number and proportions of ingredients are variable, so there is no point in specifying the exact amount of one or the other. Be guided by your own taste.
- Pork. Both boneless and boneless.
- Potato.
- Carrot.
- Pumpkin.
- Onion.
- Garlic.
- Bay leaf
- Salt.
- Freshly ground black pepper.
- Vegetable oil. 3 tbsp. spoons.
We clean the carrots and cut into large enough rings.
We clean the pumpkin from hard skin and seeds and also cut into cubes with a side of 3-4 cm.
Cut the onions into large feathers. Cut the garlic into large enough pieces.
Peel the potatoes and cut them lengthwise into quarters.
Put all the chopped vegetables in a deep baking sheet, add a little salt, black pepper, vegetable oil and mix so that all the pieces of vegetables are covered with oil.
Chop the pork in large pieces, salt, pepper on both sides and. if there is a tenderer, slightly beat it off with a tenderer.
Lay pork with vegetables, slightly "burying" pieces of pork in vegetables. We add about 1 glass of water, a little less, in order to deliberately avoid burning. Place 2-3 bay leaves.
We tighten the baking sheet with foil very tightly.
Place the baking sheet with meat and vegetables in an oven preheated to 180ºC. And we forget about it for about an hour and a half.
After an hour and a half, we take out the baking sheet from the oven, remove the foil.
Put very hot on plates and immediately serve, sprinkle with chopped herbs.
Recipe 3: oven baked pumpkin with pork
- Pumpkin - 1.5 kg
- Potatoes - 5 pieces
- Bulb onion - 1 pc.
- Hard cheese - 100 g
- Butter - 80 g
- Pork - 200 g
- Spices
- Ketchup - 2 tbsp. l.
- Mayonnaise - 5 tbsp l.
- Breading flakes - 2 tbsp. l.
- Sunflower oil (for frying) - 2 tbsp. l.
This dish requires a small pumpkin (up to 2 kg). Peel the pumpkin and remove the excess pulp.
Cut the pork into pieces. I do not cut very finely so that the taste of pork can be felt in the dish.
Fry the meat with finely chopped onions. Salt lightly.
Cut the potatoes into cubes and also fry in sunflower oil. Salt, add spices (I add allspice and paprika).
We rub the cheese on a coarse grater.
Thoroughly grease the pumpkin from the inside with butter. Then we begin to lay the prepared ingredients in layers.
Put potatoes at the bottom of the pumpkin, then meat, a little ketchup and mayonnaise. Again potatoes, meat, ketchup, mayonnaise.
The last layer is potatoes. Sprinkle with mayonnaise. And be sure to put butter on top. Without oil, the dish will not be so rich and tasty!
Top with a thick layer of cheese.
Now it's important! To prevent the cheese from sticking to the foil, sprinkle the top with breadcrumbs (not breadcrumbs!), But homemade breadcrumbs. I posted a recipe for their preparation. If you leave the cheese on top, it will all be on the foil ... And the dish will not look so beautiful!
We wrap the pumpkin in foil. Do not feel sorry for the foil - the juice with oil should not leak onto the sheet. Otherwise it will burn!
We put the pumpkin in the oven for 1.5 hours. I cook at 200˚. No need to drop by! Will not burn! The pumpkin takes a long time to cook. You will really like the result!
Recipe 4: pork with pumpkin in a slow cooker (step by step)
An interesting, simply magical combination, where one component perfectly complements the other. It's really delicious!
- Pork (tenderloin) - 600 gr.
- Pumpkin - 1kg (or slightly more)
- Vegetable oil - 2 tablespoons
- Salt and spices to taste
Naturally, you need to cut off the peel from the pumpkin. And remove the seedless middle. Next, cut the pulp into cubes. Pork tenderloin I wash it in cold water. Then (I already got into the habit) I blot it with a paper towel. My pork has a scanty amount of fat. But, if it is on your meat, then you can act as you wish - cut or leave - it's up to you. I cut the prepared tenderloin into pieces. They are not very small, but not very large either. Pumpkin and pork are roughly cut to size.
On the "Fry" ("Meat") mode, lightly fry the fillets. Before putting the meat in a bowl, poured a couple of tablespoons of oil into it and let it warm up. During frying, I mix the pork pieces periodically so that they do not stick together and are evenly fried. And so that they do not stick to the bowl (there is such a sin behind my Redmond M170 slow cooker). "Frying" is no longer needed.
When the previous step is completed, I send the pumpkin to the MV. I stir it.
Salt, sprinkle " Provencal herbs”And mix again. I close the lid and put the multicooker in the "Quenching" mode for 40 minutes.
So, 40 minutes have elapsed. Pork with pumpkin is ready. This time, for some reason, a lot of liquid was formed (I wish the conclusion: it depends on the type of vegetable), but my family likes it. For those who want to get rid of the liquid - turn on "Frying" or "Baking" for 10 minutes, do not close the lid. Then you will end up with more roast than stew.
The dish can be used independently. Or as an addition to boiled potatoes, for example. It goes well with pasta.
Recipe 5: pork with mushrooms in a pumpkin in the oven
There is no quantity or weight of ingredients in the recipe, because in this recipe it is impossible to do this due to the fact that even if you have a pumpkin of a suitable weight, you still cannot guess how much free space it will have inside. and the number of seeds and the thickness of the walls will be different for each pumpkin, which means that a different amount of filling will fit inside.
- Pumpkin
- Pork or chicken
- Champignon mushrooms)
- A tomato
- Onion
- Greens
- Garlic
- Vegetable oil
- Cream (optional)
- Pepper
Pour vegetable oil into a bowl (about 2 tablespoons), add squeezed or finely grated garlic (3-4 teeth), salt and pepper.
Mix everything thoroughly and let it brew.
Cut off the lid of the pumpkin, because I had not a round pumpkin, but an elongated one, then I cut it off just above the level where it begins to taper.
We remove the seeds.
Pour in our garlic sauce.
And we spread it all over the walls of the pumpkin. Set aside the pumpkin.
Dice the onion.
We begin to fry it in vegetable oil at medium temperature.
At this time, cut the mushrooms into slices.
And add them to the bow. Salt and pepper to taste. Stir and simmer until the liquid is released from the mushrooms.
Take a deep bowl and put the mushrooms in it.
Cut the meat into cubes.
We spread it in a preheated with vegetable oil frying pan. Salt and pepper to taste.
And fry it for 5 minutes, stirring occasionally.
Then put it in a bowl with mushrooms.
Chop greens and tomatoes.
If there are pumpkin scraps, then cut them too.
And put everything in a bowl with meat and mushrooms.
Stir to distribute all ingredients evenly.
And we put the filling in the pumpkin.
If you decide to do it with cream, pour it in as well.
Close the pumpkin with a cut lid. The cover can be secured with toothpicks.
We put in a cold oven, set the temperature to 200 C and cook for 2 hours (+/-).
Because all pumpkins are different, then we check the readiness by piercing a toothpick into the pumpkin cut. The toothpick should fit easily, but you don't need to overexpose the pumpkin, otherwise it will fall apart. Again, if you do not plan to eat the pumpkin itself, but use it only as an original baking container, then you can bake a smaller one. So, my pumpkin is ready.
This is how it looks with the lid removed and this is how it can be served.
This is how it looks inside. I cut the pumpkin into pieces so that those who wanted meat with pumpkin could freely take pieces of pumpkin for a side dish.
Recipe 6: pork with pumpkin and potatoes in a pot
Pork in pots with potatoes and pumpkin is a classic combination for cooking in pots. This dish can be prepared in different ways. The simplest one is without frying; it is suitable for those who are trying to reduce the calorie content of ready-made meals or who do not eat fried foods for some reason. You can pre-fry both vegetables and meat - the taste will be richer, or only fry meat products... In any case, cooking will not be tedious, and the food will be delicious.
- pork - 300 gr;
- pumpkin - 150 gr;
- potatoes - 4-5 pcs;
- onion - 2 large onions;
- carrots - 1 pc;
- vegetable oil - 2-3 tbsp. spoons;
- peppercorns - 0.5 tsp (grind);
- salt to taste;
- bay leaf - 3-4 pcs;
- water or broth - as much as you need;
- sour cream, herbs, vegetables - for serving.
Chop the pork portioned chunks... Heat the oil in a frying pan over high heat, put the meat and fry it until the color changes. The fire should be strong for the first five minutes in order to quickly evaporate the meat juice.
Then reduce the flame to medium and continue to fry the pork for about five minutes. Pieces of meat need to be browned and put in pots.
While the meat is fried, cut the carrots into slices, chop the onions in wide strips according to the height of the onions.
Cut the potatoes into quarters, then cut into slices or medium-sized cubes. The pumpkin recipe uses frozen, already cut into pieces. Fresh need to peel, select seeds and cut the pulp into pieces of about the same size as potato wedges.
In the fat left over from frying the meat, fry the onion until transparent and golden brown.
Mash black peppercorns, pepper the meat. Transfer the sautéed onions to the pork.
Pepper a layer of onion, add salt. Add carrot pieces.
Fill the pots almost to the top with potatoes, lightly compacting with a spoon or shaking the pots. Season with salt and pepper, put one or two small laurel leaves.
Put the pumpkin cut into large pieces on the potatoes. Add salt to hot broth or water, taking into account that the meat and potatoes are already slightly salted. Pour over vegetables and meat, covering the layer of potatoes. Cover the pots with a lid and place in the oven. It should already be warmed up to 170 degrees.
After about 20 minutes, the pots will heat up and the stewing process will begin. The total cooking time is about an hour and a half, during which time the meat will become tender. After the fire has been turned off, the pots will continue to cook due to the set temperature. Therefore, it is recommended to leave them in the turned off oven for 15-20 minutes and then serve. You can supplement meat with potatoes and pumpkin with thick sour cream, fresh herbs or a salad of young vegetables. Bon Appetit!
Recipe 7: how to make pumpkin roast pork
- 1 pot-shaped pumpkin - round, not very large, for 2 - 2.5 kg;
- 500 g of meat (pork with a little fat);
- 1 medium carrot;
- 1 onion;
- 5-7 small potatoes;
- Salt, ground black pepper;
- Water - 1.5 - 2 glasses.
First, let's prepare the filling. Peel and wash onions and carrots; Finely chop the onion and begin to sauté in a pan with sunflower oil. While stirring, cook the onion on a small flame for 2-3 minutes.
Then add the grated carrot to the onion and continue, stirring, sauté for a couple of minutes.
Cut the meat into small pieces and add to the vegetables.
After frying the meat until the color changes, pour water into the pan so that it covers the meat, salt and pepper, cover and simmer for 15-20 minutes.
In the meantime, wash the pumpkin, carefully cut off the top so that you get a lid, and remove the seeds from the middle.
Peel the potatoes, wash and cut into medium-sized cubes. Add the potatoes to the meat with carrots and onions, and simmer together for another 10 minutes.
We put the pumpkin in a fireproof mold or a cast-iron pan with 2-3 cm of water poured into the bottom.
Put the meat and vegetables together with the broth in a pumpkin pot.
Cover with pumpkin "lid".
And then we cover the top with foil, trying to make it more or less airtight.
Thanks to the broth inside, water outside and the foil, the whole baked pumpkin and the roast in it are soft and juicy.
We put the whole composition - a form with a pumpkin in it and a foil on top - in the oven at 180C and bake for about an hour and a half.
You can check for readiness by piercing the pumpkin with a toothpick: if it is soft, then it is ready!
Recipe 8: delicious pork with pumpkin in the oven (with photo)
A pumpkin cooked in a company with meat acquires a new, special, non-pumpkin flavor. But it's better to try it once than to read it a hundred times! Just do not be tempted to put potatoes in the fries - try original version with a pumpkin.
And in order for the roast with pumpkin to turn out delicious, you need to choose the right pumpkin. Best of all - nutmeg or Arabat, in the form of a bottle - it is the tastiest and brightest!
- pork - 0.5 kg;
- a whole small pumpkin or half a medium;
- carrot - 1 medium;
- onion - 1 small;
- salt - 1 incomplete table. l. or to taste;
- ground black pepper - ¼ tsp;
- sunflower oil;
- parsley, dill;
- 2-3 glasses of water.
Preheat in a frying pan sunflower oil, chop the onion into smaller pieces and begin to fry over medium heat, stirring occasionally,
When the onion becomes translucent, add coarsely grated carrots to it. Fry, stirring occasionally, together for 3-4 minutes.
Salt (for now, take half of the salt - half a tablespoon), pepper, mix and continue to fry the onions and carrots along with the meat - until its color changes.
Then pour water into the pan - so much that it completely covers the meat (about 2-3 glasses), cover with a lid and leave to simmer at a low boil for 30-35 minutes.
In the meantime, let's peel the pumpkin. We'll take out the middle with a spoon - don't throw it away, pumpkin seeds you can get it, dry it and eat it - they are tasty and healthy.
Peel off the peel and cut the pulp into large cubes. Pumpkin cooks faster than potatoes, so you need to cut it in larger pieces than potatoes for roast.
After the meat has been stewed for half an hour or a little more, transfer the contents of the pan to the pan, add the pumpkin, add salt and stir. You can continue cooking both on the stove and in the oven - in this case, transfer the meat and pumpkin to a baking dish and cover with foil.
Simmer the roast in a saucepan under the lid for 25 minutes on a small flame, so that it does not boil much and the pumpkin does not boil. No need to stir - then the pumpkin cubes will remain intact, beautiful and neat. If cooking in the oven, bake at 180 ° C for about 45 minutes.
2-3 minutes before cooking, add chopped parsley and dill to the roast with pumpkin. Greens against the background of a bright orange pumpkin look very colorful!
Let the roast boil with herbs for a couple of minutes, and you can turn it off.
A fragrant, mouth-watering pumpkin roast is ready!
Pumpkin with meat in the oven is a hearty and simple dish that will diversify your home menu. The dish will especially appeal to those who love pumpkin. As meat in this recipe you can use both beef and pork, choose what you like best. We now prefer beef or veal. Pumpkin, baked in the oven with meat, turns out to be a completely independent and very tasty dish.
The pumpkin needs to be peeled and chopped coarsely.
Cut the meat into medium-sized cubes.
Fry the pumpkin in hot oil in a pan and return to the bowl.
Also fry the meat until golden brown in the same oil in which the pumpkin was fried. Add the meat to the pumpkin bowl.
Mix pumpkin with meat. Add spices and stir again.
Put pumpkin with meat in a fireproof dish, pour in hot water. Preheat oven to 180 degrees. Fasten the foil on top of the mold and put the pumpkin with meat in the oven for 50-60 minutes.
Then remove the foil and brown the meat for another 15 minutes. Arrange the pumpkin baked in the oven with meat on plates and serve.
Cucumbers are a favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often inexperienced summer residents have many questions about their cultivation and, first of all, in open ground... The fact is that cucumbers are very thermophilic plants, and the agricultural technology of this culture in temperate climate zones has its own characteristics. Everything you need to know about growing cucumbers outdoors is covered in this article.
May days delight with warmth and the opportunity to spend more time on the sites. But the long-awaited month of the arrival of stable heat cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful timing of planting and sowing.
Despite the popularity of the popular nickname "bottle palm", it is very difficult to confuse the genuine bottle palm gioforba with its relatives. A real indoor giant and a rather rare plant, gioforba is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Gioforba is no more difficult to care for than ordinary indoor palms. But the conditions will have to be selected.
Warm salad with funchose, beef and mushrooms - delicious dish for the lazy. Funchoza - rice or glass noodles - are one of the easiest pasta cousins to make. Glass noodles it is enough to pour boiling water over and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut the long noodles into smaller pieces with scissors so as not to accidentally hook the entire portion of the noodles in one sitting.
Surely, many of you have met this plant, at least as a component of some cosmetic or food products... It is "disguised" under different names: "Ziziphus", "unabi", "jujuba", "Chinese date", but all this is one and the same plant. This is the name of the culture that has long been cultivated in China, moreover, it was grown as a healing one. From China, it was brought to the Mediterranean countries, and from there ziziphus began to slowly spread throughout the world.
The troubles in May in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you should not forget about shrubs, vines, or trees. Due to the imbalance in the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move out of town and buy summer cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. Long awaited summer season has already begun, we have a lot of work in the garden and vegetable garden. With this material, we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Just rest in a well-equipped corner of your own garden.
May brings not only the long-awaited warmth, but no less long-awaited opportunities to plant even heat-loving plants in the beds. In this month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only the beds need enhanced care, but also the plants in greenhouses, and the seedlings, which this month are being actively hardened. It is important to form plants on time.
Easter cake - homemade simple recipe biscuit cake stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it will not crack, but it tastes like chocolate cream! If you don't have the time or skills to tinker with yeast dough, then you can cook this simple holiday baked goods on the Easter table. Such a simple recipe, I think, will be mastered by any novice home confectioner.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How is it correct? And right in every way, because under these names one and the same plant, more precisely, one genus of plants from the Lamiaceae family, "passes". There are many other popular names associated with the amazing property of this shrub to emit a large amount of aromatic substances. Growing thyme and using it in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. The cultivation of this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambar violets from among the Gesnerievs require a slightly different approach. Irrigation is often referred to as the “weirdest” point of care for violets, which prefer non-standard watering to the classic method. But the approach will also have to be changed in fertilizing.
Savoy cabbage gratin - vegetarian recipe tasty and healthy dish without meat, which can be cooked during the fast, since it does not use animal products. Savoy cabbage is a close relative of white cabbage, but it surpasses its "relative" in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.
At present, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries are a result of hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only high-yielding, disease and pest resistant varieties, but also high taste and transportability.
Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These summers have long since moved from city flower beds and classical flower beds to original compositions, decorated the beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas are today able to pleasantly surprise with their diversity. Firstly, there are both tall and miniature plants among marigolds.