Fasolakia with potatoes

Each on occasion I jump at the chance to do a reversal to the nuts and bolts of Greek cooking; straightforward and wholesome. Like most cooking styles, the least complex dishes are generally the best in light of the fact that the show new clean fixings with ameliorating flavors. I was enlivened to make Fasolakia me Patates subsequent to viewing at scene of Master Chef Canada. In this specific scene the host from Master Chef America was on and he reveiled the riddle box fixings to the last 4 contentsants. The visitor judge for this scene was Joe Bastianich and his decision of fixings were basic Italian nourishment things, for example, veal tenderloin, Parmesan cheddar and calamari. The contentsants were to set up a straightforward, essential Italian dish highlighting a portion of the fixings in the riddle box. At that point later yesterday I was watching The Chew and again I was reminded that basic is best when Michael Symon was making the exemplary Greek treat – Koulourakia. Thus subsequent to getting my fix of cooking shows I set out to make this conventional veggie lover dish that is basic and wholesome.Fasolakia me Patata2 lbs new green beans

3 red potatoes, quartered

1 onion, diced

3 to 4 garlic cloves, diced

1 container tomato mash

4 containers bubbled water

1 3D shape chicken or vegetable stock

1 tbsp sweet paprika

1/2 tbsp cumin

1/8 tsp cinnamon

3 sound clears out



1. In the wake of cutting the closures of the green beans give them a decent icy flush in light of the fact that setting them in the cooking skillet.

2. Wash and quarter the potatoes. Place the potatoes with the green beans in the dish alongside the onion and garlic.

3. Break up the chicken or vegetable stock in some bubbled water and pour over the vegetables alongside the tomato mash and hurl tenderly.

4. Next season the vegetables with the paprika, cumin, cinnamon, salt and pepper. Hurl the fixings again so that the flavoring can scatter all through the dish.

5. Cook the beans in a 425F preheated stove for 45 minutes secured with a cover. After 45 miniutes reveal the beans and keep cooking for 30 minutes so that the greater part of the fluid is dissipated. You don’t need soupy green beans however you do need them to be saucy. Lessen the warmth from 425F t0 400F.

6. Serve as a side dish with broiled chicken or any protein so far as that is concerned or simply appreciate it as is with firm bread.

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