Potato, Green Bean & Tomato Stew

It’s stew time!

We are already over half way through the month and let’s be honest… if you haven’t already put on your heating it’s only a matter of time before you do. The days are getting shorter and it’s getting darker a lot earlier which just screams that the winter and the cold are on the way. I’ve found that with those chillier evenings a warmer and more heartier meal is the way to go. An easy one for a weekday if you’re back from work late or if you’re feeling minimal time in the kitchen. Hope you all enjoy 🙂

Serves 2

Ingredients:

• 160g fine green beans, halved
• 1 large potato, peeled and cut into small chunks
• 400g can of chopped tomatoes in tomato juice
• 2 tbsp olive oil
• 1/4 tsp ground allspice
• 1/2 tsp onion granules
• 1/2 tsp garlic granules
• 1/2 tsp dried oregano
• Salt & Pepper

Method:

1. In a pan, put the potato and oil and gradually fry for 3-4 minutes.
2. Add all the seasonings and mix well.
3. Add the tomatoes and cook for a couple of minutes.
4. Put the beans in the pan, mix and cover. Leave to cook for 15-20 minutes or until the potatoes are cooked through.

Best served hot.

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Getting Those Greens

Can’t be asked? I hear you, we definitely all have those days where we can’t be bothered to get in the kitchen, cook and concoct something ‘delisicoso’ for ourselves. Sometimes I find it difficult to get those greens in my meals, which is why I have a cheeky stash of various veggies in my freezer, making life a little easier and making the following recipe incredibly simple and easy to make. A really good go-to if you need to get some of your 5 of a day in there. A foolproof, no fuss way to get those nutrients and can be mixed up with any other veggies you have hanging around that need using up. There are no quantities for this green mess as you can mix it up with the amounts that work for you.

Ingredients:

• Edamame beans
• Peas
• Green beans
• Extra virgin olive oil
• Lemon juice
• Salt
• Pepper

Method:

1. Take the frozen vegetables and place it in a pan. On medium heat, pour in some water to the vegetables and cook for 10 minutes.
2. Drain the water, season the vegetables with salt and pepper and transfer to your serving dish.
3. Squeeze the juice of a lemon and drizzle some extra virgin olive oil.