Moms Greek Peas Potatoes Recipe 415

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MOM'S GREEK PEAS & POTATOES RECIPE - (4.1/5)



Mom's Greek Peas & Potatoes Recipe - (4.1/5) image

Provided by alexi57

Number Of Ingredients 10

6 large potatoes, peeled and cut into large pieces
olive oil, to taste
3 cloves garlic, minced
1 large onion, diced
2 pounds frozen sweet peas
1 large can diced tomatoes
1 can tomato paste
1 cup water
salt, to taste
black pepper, to taste

Steps:

  • Brown potatoes in olive oil in a large pot over medium heat. Once starting to turn golden, add onion and cook until tender. Add garlic and cook for 1 minute Add water, peas, tomatoes, tomato paste, and salt, pepper to taste Simmer potatoes until they are tender, about 1 hour.

ARAKAS LATHEROS (GREEK PEAS WITH TOMATO AND DILL)



Arakas Latheros (Greek Peas with Tomato and Dill) image

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite. Serve with crusty bread and feta for the ultimate meal!

Provided by Diana Moutsopoulos

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
6 green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1 potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
  • Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 31 g, Fat 10.8 g, Fiber 7.7 g, Protein 8.5 g, SaturatedFat 1.5 g, Sodium 254.9 mg, Sugar 7 g

GREEK DILLED PEAS, POTATOES & CARROTS



Greek Dilled Peas, Potatoes & Carrots image

This dish is among the "Lathera" meaning cooked in oil (olive oil), spring, summer & early Fall, favorites. Usually meatless dishes cooked in a olive oil based sauce including tomatoes & garlic. Especially appreciated during Lent when meat and dairy products are traditionally restricted. I find it to be easier when using frozen...

Provided by Maria *

Categories     Casseroles

Time 50m

Number Of Ingredients 9

1/2 c olive oil
3 green onions, finely chopped
3 carrots, thinly sliced
1 lb potatoes, cut into chuncks or small round
4 tomatoes, grated
1 c water
1 bunch large, dill (about 1/4 lb) finely chopped (or 5-6 tablespoons of dried dill weed
2 lb frozen peas
salt & pepper to taste

Steps:

  • 1. In a saucepan, saute the green onions in the olive oil until transparent. Add the carrots & potatoes saute for a couple of minutes. Then add the peas & dill, saute for another 4-5 minutes. Finally add the tomatoes and water.
  • 2. Simmer, half covered for about 30 minutes or until peas are tender and most of the liquid has evaporated. At this point you should have a nice thick tomato sauce. Season with salt, pepper to taste.
  • 3. Serve hot or at room temperature with Feta cheese on the side if you like. Don't forget the fresh bread to dip in the yummy tomato sauce. Kali Orexi! Enjoy!

GREEK STYLE PEAS-ARAKAS LATHEROS



Greek Style Peas-Arakas Latheros image

Cooked peas in a rich olive oil-tomato sauce, accompanied with tangy feta and good bread to dip in the yummy juices.

Provided by OliveTomato.com

Categories     Side Dish

Time 45m

Number Of Ingredients 8

1 pound peas (fresh or frozen)
1 onion diced
2 carrots sliced
1 potato cut in bite size pieces
2 medium grated tomatoes or 10-12 ounce can of chopped tomatoes
⅓ cup olive oil
2-3 tablespoons chopped dill
salt/pepper

Steps:

  • Heat olive oil in a medium sized pot.
  • Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.
  • Add peas and heat and mix until all peas are covered in the olive oil.
  • Add the tomato, dill, pepper and a half teaspoon salt. Add enough hot water so that the peas are covered just a bit (about ¼ cup).
  • Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
  • Serve at room temperature with feta and bread. Add salt as needed.

EASY GREEK-STYLE SPRING PEAS AND POTATOES



Easy Greek-Style Spring Peas and Potatoes image

A traditional Greek dish of peas, potatoes and carrots, braised slowly in a delicious olive oil-tomato sauce.

Provided by Marilena Leavitt

Categories     Vegetarian main course

Time 1h

Yield 4-5

Number Of Ingredients 11

¼ cup extra virgin olive oil
1 med. red onion, diced
2 med. carrots, sliced
2 large Yukon gold potatoes, cut in cubes
1 TBSP. tomato paste
1 cup tomato sauce
2½ cups warm water
14-16oz. sweet young peas (petite pois)
3-4 TBSP. fresh dill, chopped
1 tsp. sea salt
¼ tsp. freshly ground pepper

Steps:

  • Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
  • To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
  • Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
  • To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
  • When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
  • Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.

CREAMED PEAS AND NEW POTATOES



Creamed Peas and New Potatoes image

Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.

Provided by Berta Rowland

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 4

Number Of Ingredients 6

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

Steps:

  • Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
  • In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
  • Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g

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