Hello everyone…hoping the weekend was a good one. It’s Monday, the beginning of a new week and hopefully a good one for everybody. This weekend was quite warm. sunny and just lovely to be outside. When I mean outside I just sat in the garden and caught up on some reading material on food blogging of course, and some other things that I needed to catch up on. I did a bit of gardening 🙂 and I just wanted to thank Luda from Plants and Beyond, for her advise in regards to adding coffee grinds into my small garden it was spot on! 🙂 All my herbs and salads flourished these past weeks, and we were able to have home grown lettuce in our salads!! hooraayyyy 🙂 Just fantastic!! I also planted Broccoli, this has become huge I am not sure if my little garden will be able to hold it. 🙂
This is a Greek dish…with ingredients that I am hoping would exist in everyones fridge. I know that Carrots and Peas may not be the first choice for lunch or dinner, but if you add tomatoes and a bit of tomato paste well I am sure you will be going back for more. 🙂 It is truly a very simple recipe just a few steps and you’ve got a delicious and healthy meal for lunch or dinner or even a side dish.. 🙂
VEGGIE STEW WITH JUST CARROTS & PEAS IN TOMATO SAUCE
- 750 grams frozen Carrots & Peas
- 1 large Onion diced
- 1/2 cup Olive Oil
- 6 fresh grated Tomatoes
- 1 tablespoon Tomato Paste
- 1/2 cup Dill finely chopped
- 1/4 cup Parsley finely chopped
- 2 tablespoons Sugar
- Feta Cheese optional
In a large sauce pan add in the olive oil and onion, simmer for about 5 minutes.
Continue by adding the Carrots and Peas stir.
Add in the dill and parsley.
Add just enough water to cover the ingredients, stir.
Continue by adding the fresh tomatoes and tomato paste.
Last add in the Salt, Pepper and Sugar. Stir and simmer on medium heat for 1 hr and until tomato sauce has thickened.
I like to top with Feta Cheese..:)