Everything but the Kitchen…Schtoup?

Oct 28, 2010 by

I’m not sure if it was my grandfather or my mother who coined the term, but growing up we always had “schtoup” — not quite a stew but not quite a soup. And basically it was anything that we had in the fridge, thrown in a pot with some broth. Often we’d thicken it with a roux.

However, since I no longer eat grain, it’s become a bit of a challenge to try and thicken things without flour. But I’m not one to give up. (For instance, I once played the same board on Angry Birds 83 times before I beat it. Wait, that just makes me pathetic.) I’ve used arrowroot and Xantham gum and while those have their places in certain recipes, I used a trick of my mother’s for thickening this stew: pureed squash.

It keeps the schtoup healthful and hearty while thickening the broth without any added refined flours. I used the following but you can really use any vegetables/meat combination you like. This made a full crockpot, which was my goal since it’s nearing the time to start freezing food for the winter (Hey, this is my first Midwestern winter coming. I don’t plan on leaving the house much. Or wearing anything other than sweats. My poor husband.

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  1. Looks so good! Great idea about freezing some too. I do the same thing whenever I make roast or chili.

    Keep lots of non-perishables on hand if your power lines aren’t buried. We lose power in the midwest fairly easily.

  2. Anonymous

    I just wanted to pass this along regarding possible dangers of microwaving with plastic wrap. I used to do this as well and learned that a safer way to cook squash is by prepping the halves in the same way and then roasting in the oven with a small amount of water in the bottom of the pan. It takes longer, 45 min to an hour, but you avoid any possible leeching chemicals. Just thought I’d mention it.

    “Don’t allow plastic wrap to touch food during microwaving because it may melt. Wax paper, kitchen parchment paper, or white paper towels are alternatives.”

    The Schtoup sounds delish… and I love the name! Can’t wait to try it.

    • AndreAnna

      Good tip, thanks! I’m actually usually super careful about microwaving plastics and rarely do it unless I’m really pressed for time. Most of the time, I just stick the squash in the microwave naked or wrapped in a paper towel. Like you said, it works the same, just takes longer. Oven is fine too except mine is broken right now. LOL

  3. Hi there :) Is it alright that I go a bit off topic? I’m trying to look at your post on my new iPhone but it doesn’t display properly, do you have any solutions? Should I try and find an update for my browser or something? Thank you for the help I hope! Tana x :)

    • AndreAnna

      I don’t know what the issue is but I am definitely looking into it, thanks!!

  4. I am SO stuck on this one level of Angry Birds right now. Trying to get 3 stars for all of Level 1 and 2 so that I can unlock some more golden eggs. Those smug piggies really burn me when they grin after my last bird is wasted!

    Also: check out arrowroot or potato starch if you haven’t aready. I haven’t tried it yet, but the folks on PaleoHacks are very helpful with tips:

    • AndreAnna

      Yeah I mentioned arrowroot. I use it in baking and some recipes. But I figure if I can get the nutrition from the squash AND thicken my schtoup, then it’s a win-win!!

      Thanks for the tip about the potato starch. Will look into t hat, thanks!

      And if you like Angry Birds, DL “Cut the Rope” – super addictive!

  5. MMmmmm – this looks good. I’m all about the crockpot and cooking for leftovers right now. As we speak, I have your jambalaya recipe cooking away in my slow cooker. I can’t wait to get home after work and smell my house!

  6. I have this schtoup recipe of yours in my crockpot RIGHT NOW!! I love being ahead of the game for dinner. (Except my kitchen’s still a disaster b/c I’m blogging instead of cleaning it up:)

  7. Really nice post,thank you cna training

  8. OK, just reheated some of my frozen stash of this. I tossed in a bit of cheese & fresh green onion and it totally brightened right up. LOVE.

    It defrosted pretty true to the original consistency – was worried it would be watery – but no!

  9. What a great idea to use butternut squash as a thickener. I tried this with my beef stew this week and it was awesome! Thanks for the tip!!

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