Oh my goodness Christmas is almost here. I just can’t believe it. One moment it was July and we were still in summer mood. The next moment it was October… my birthday month and traditionally when I start playing my Christmas songs. I know, I’m crazy. My husband Rob was like “Really? Christmas songs in October?” but he knows me better than that. Christmas songs always bring a smile to my face. Time flew by and here we are just 4 sleeps before Santa.
This year we are so happy because we have family visiting both from Boston and Athens. We literally can not wait! So of course, I have been working on the menu and I tell you I just keep adding things. We will be around 10 people for Christmas dinner, but I think I will cook enough to feed an army! I know I will. I overcook, I overpack and I overdo it in general. LOL. Anyway, so thinking of all this food that I will very happily consume, I decided to cook a vegeterian dish that’s light and delicious (just to balance it out a little bit).
Green beans and Zucchini stew. If you like veggies and a rich tomato sauce, then you will love this. But you have to have it with feta cheese, it makes the taste just explode to a different level. So I did cook it for dinner to test the recipe. Then I had to break the news to Rob that there’s no meat on the table tonight. He was skeptical at first, but he actually loved the dish and went for a second helping! So if you want to detox a little before the Christmas feast, look no further. This recipe is for you.
To start cut off the edges of the green beans. Take a big onion and slice it. In a Dutch oven put enough olive oil to cover the bottom. I know its sounds like a lot, but this dish has no other source of fat in it. Saute the onion for 2-3 mins and add the green beans.
Give it a stir and saute for 5 more mins over low fire. Next add the zucchinis and keep sauteing for 10 more mins. If you are using big zucchinis just cut them in half lengthwise.
Last put in the potatoes and the tomato puree. At this stage add 3 cups of hot water and stir.
Take 3 tsps of tomato paste and dissolve in a few tbsps of water.
Put that in the mix too. Salt and pepper to taste.
You will let the food cook over low fire for 1 hr -1 hr 15 mins. Halfway through add the parsley. I got one half of a small bunch and chopped it up.
At this point, you want to check the consistency of your sauce. If its thick you might want to add 1.5 more cup of water. I do, because I like this dish saucy. Bare in mind that after its cooked, the potatoes will still soak up some of the sauce.
Serve with warm bread and lots of feta cheese!
Serves 4-6
Time: preparation 10 mins, cooking 1 hr – 1 hr 15 mins
INGREDIENTS
700 g (1.5 lbs) fresh green beans, edged cut
1 big onion, sliced
extra virgin olive oil
650 g (about 1 lb) small zucchini
650 g (about 1 lb) small potatoes, halved
500 g (1 lb 1 oz) good quality tomato puree
3 cups of water + 1.5 cup
salt and pepper
3 tsps tomato paste
1/2 small bunch parsley (abt 28 g / 1 oz)
DIRECTIONS
To start cut off the edges of the green beans. Take a big onion and slice it. In a Dutch oven put enough olive oil to cover the bottom. Saute the onion for 2-3 mins and add the green beans. Give it a stir and saute for 5 more mins over low fire.
Add the zucchinis and keep sauteing for 10 more mins. If you are using big zucchinis just cut them in half lengthwise.
Last put in the potatoes and the tomato puree. Add 3 cups of hot water and stir.
Take 3 tsps of tomato paste and dissolve in a few tbsps of water and put that in the mix too. Salt and pepper to taste.
You will let the food cook over low fire for 1 hr -1 hr 15 mins. Halfway through add the half a small bunch of chopped parsley.
At this point, you want to check the consistency of your sauce. If its thick you might want to add 1.5 more cup of water, which will give you a more of a saucy dish. Bare in mind that after its cooked, the potatoes will still soak up some of the sauce.
Serve with warm bread and lots of feta cheese!