Monday, December 15, 2008

Greek Stew

Serves 4:
Heat one tablespoon olive oil in heavy soup pot. Stir in two cups diced onions, and one tablespoon minced garlic. Cover and cook on low, stirring occasionally, for 10 minutes until the onions are translucent.

Stir in one teaspoon dried oregano, one teaspoon salt, 2 cups chopped tomatoes (fresh or canned), four cups ( 2 pounds) cubed potatoes (I use Yukon Gold), and four cups (one pound) green beans, with the ends snapped off. Cover the pot and simmer for about 20 minutes, until the beans and potatoes are tender.

Just before serving stir in 1/4 cup chopped parsley (I skipped this), 1/4 cup freshly squeezed lemon juice, and black pepper to taste.

The last step: stir in a half cup (2 ounces) kasseri cheese, or if you prefer to use feta cheese, just sprinkle it on top of the stew rather than stirring it in.

Good served with crusty whole grain bread and a green salad.

From Moosewood Restaurant Low-Fat Favorites

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