argentine style stew with queso fresco
(1 rating)
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Farmer's Cheese is a mild curd cheese (like cottage cheese) with most of the liquid whey pressed out. It can be eaten on its own or used in cooking. Queso fresco, a crumbly, Mexican cheese has a similar texture and a slightly salty taste.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For argentine style stew with queso fresco
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2 Tbspevoo
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2 1/2 cbutternut squash, peeled & cut into 3/4' chunks (about 5 cups)
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1 mdred onion, diced (about 1 1/2 cups)
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1 cevaporated milk (or plain soy milk)
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3 Tbspchopped fresh oregano
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1 tspsea salt
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1 lgred bell pepper, cut into 1' dice (@ 1 1/2 cups)
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1 cfrozen green peas
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6 clovegarlic, minced (about 2 tablespoons)
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2 cfresh or frozen corn
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1 cqueso fresco (best), or farmer's cheese (ok substitute)
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2 Tbspfresh lime juice
How To Make argentine style stew with queso fresco
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1Heat oil in a large nonstick skillet or wok over medium-high heat. Add squash and red onion and cook 7 minutes, or until onion is soft, stirring often.
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2Stir in milk of choice, oregano, & salt. Bring to a boil, reduce heat to low, & cover. Simmer 10 minutes.
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3Add bell peppers, peas, & garlic, cover & simmer 5 minutes more, or until squash is just tender but still holds its shape. Stir in lime juice & freshly ground pepper to taste. Serve hot with a side of quinoa, farro, or your favorite alternative grain.
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