PARAGUAYAN CORNBREAD - SOPA PARAGUAYA
This cheese-laden loaf is boldly spiced, and in Paraguay it often accompanies a hearty beef soup. Every slice is peppered with moist corn kernels.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees F.
- Stir boiling water into cornmeal in 3-quart bowl; continue stirring until smooth. Blend in margarine and egg yolks. Stir in remaining ingredients except egg whites.
- Beat egg whites just until soft peaks form; fold into batter.
- Pour into greased 2-quart casserole.
- Bake until knife inserted near the center comes out clean, 45 to 50 minutes. 9 to 12 servings.
Nutrition Facts : Calories 188.8, Fat 9.8, SaturatedFat 4.1, Cholesterol 85.3, Sodium 563.5, Carbohydrate 17.4, Fiber 1.6, Sugar 1.3, Protein 9
SOPA PARAGUAYA (PARAGUAYAN CORNBREAD)
A lighter version of a traditional Paraguayan dish blending indigenous Guarani starches with Spanish seasonings. (From "Lighten Up".)
Provided by realbirdlady
Categories Breads
Time 50m
Yield 8 wedges, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Coat a 9 inch round cake pan with cooking spray. Sprinkle with Parmesan cheese and set aside.
- Heat butter and oil in a medium skillet over medium heat. Add onion and bell pepper; cook 5 minutes or until soft.
- Place onion mixture in a food processor. Add 1 1/2 cup corn and cottage cheese; process until almost smooth, scraping sides of bowl occasionally.
- Place pureed mixture in a large bowl. Stir in remaining corn, cornmeal, cheese, milk, salt, and pepper.
- Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form.
- Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture.
- Spoon batter into prepared pan.
- Bake 30 minutes or until wooden pick inserted in center comes out clean. (Cover loosely with foil if top becomes too brown before the center is done.).
- Cool in pan 10 minutes on a wire rack.
- Cut into wedges.
Nutrition Facts : Calories 222.2, Fat 7.7, SaturatedFat 3.4, Cholesterol 13.1, Sodium 530.9, Carbohydrate 29.8, Fiber 3.1, Sugar 2.6, Protein 10.3
PARAGUAYAN CHEESE CORNBREAD-SOPA PARAGUAYA
Despite the title, this recipe is not a soup. It is actually a hearty cornbread, flavored with cheese and onions. In Paraguay it is traditionally served as an accompaniment to soups and grilled meats, but it also makes a great addition to the breakfast or brunch table.
Provided by Olha7397
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown.
- Set aside.
- Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined.
- Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly.
- Beat the egg whites until soft peaks form and fold them into the batter.
- Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 531, Fat 29.5, SaturatedFat 16.1, Cholesterol 277.7, Sodium 724.6, Carbohydrate 48.1, Fiber 4.6, Sugar 2.4, Protein 21.6
PARAGUAYAN CORNBREAD (SOPA PARAGUAYA)
Make and share this Paraguayan Cornbread (Sopa Paraguaya) recipe from Food.com.
Provided by CJAY8248
Categories Breads
Time 1h10m
Yield 1 pan cornbread, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400*. With a pastry brush coat the bottom and sides of an 81/2-or 9-inch square shallow baking dish with 1 Tblsp. of the soft butter, then scatter 1 Tblsp. of flour or grated parmesan over the bottom of the dish.
- Tip the dish from side to side to spread the flour or cheese evenly on the buttered surfaces and set the dish aside.
- Place the corn in the jar of an electric blender and blend at high speed until it becomes a smooth puree.
- In a large bowl, combine the pureed corn, cornmeal, milk, 1/4 cup olive oil, grated munster cheese and salt, and mix thoroughly.
- In a heavy 8- to 10-inch skillet, heat the remaining tablespoon of oil over moderate heat. Add the onions and cook, stirring frequently, for 4 or 5 minutes, or until they are soft and transparent but not brown.
- With a rubber spatula, scrape the onions into the corn and cornmeal mixture. Beat the egg whites with a whisk or an electric mixer until they are firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
- Beat the yolks in a separate bowl until they are thick and lemon colored, then fold them into the egg whites. Gently but thoroughly fold the combined eggs into the corn mixture, then pour it into the prepared baking dish.
- Dot the top with the remaing 1 Tblsp. of the butter. Bake in the middle of the oven for 45 minutes.
Nutrition Facts : Calories 419.7, Fat 26, SaturatedFat 10.7, Cholesterol 124.1, Sodium 660, Carbohydrate 34.4, Fiber 3.2, Sugar 3.5, Protein 14.5
PARAGUAYAN BEEF SOUP SO'O-YOSOPY
This is a wonderfully comforting soup and needs little more than dessert to make a light supper. Its name in Guarani, an official language in Paraguay, translates in Spanish to sopa de came. It is easy to make if the simple rules are followed:
Provided by Olha7397
Categories South American
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Have the butcher grind the meat twice, then mash it in a mortar to make sure it is completely pulverized or use a food processor. Set the meat aside together with any juices.
- Heat the oil in a skillet and saute the onions and green pepper or 1-2 hot peppers until the onions are softened. Add the tomatoes and cook until the mixture is thick and well blended, about 5 minutes longer. Cool the mixture slightly.
- Put the beef and its juices into a saucepan. Stir in the sauteed onions, green pepper or hot peppers and tomatoes, known as the sofrito, and 8 cups cold water. Mix well.
- Bring to a boil over moderate heat, stirring with a wooden spoon. Add the rice or noodles and simmer, still stirring, until tender, about 15 minutes. At this point, season to taste with salt. If salt is added earlier the meat and the liquid, which should be completely blended, may separate.
- Some cooks believe that constant stirring is the most important step, others believe the adding of salt is the important factor.
- Superstition has it that if anyone who does not enjoy cooking is present in the kitchen they may cause the So'O-Yosopy to separate and spoil the dish.
- Serve with a baked sweet potato or a thick slice of broiled yucca (cassava), or both, and Sopa Paraguay, Paraguayan Corn Bread. Recipe for corn bread is posted.
- Sprinkle, if liked, with grated cheese. Water biscuits may also be served with soup. Serves 6.
Nutrition Facts : Calories 436.6, Fat 24.1, SaturatedFat 8.4, Cholesterol 71.1, Sodium 90.9, Carbohydrate 20.7, Fiber 2.1, Sugar 4.2, Protein 33
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