potatoes

Loubieh bi Zeit {Stewed Green Beans and Tomatoes}

by Lisa on July 19, 2012

Loubieh bi Zeit

It’s amazing how sometimes, the simplest ingredients can create the most flavorful yet humble dishes.  This is one of those dishes. My Sitoo {you know her for her Tabbouleh, Fudge Cookies and Stuffed Shrimp} made this for us when we were visiting Massachusetts a few weeks ago.  Using a pot that belonged to her mother, she stewed these green beans and potatoes to perfection.  I couldn’t get enough.  You know who else couldn’t get enough? Caroline.  She ate this for 3 days straight.  Sure sign of a good dish.

Loubieh bi Zeit

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 1 hour

Ingredients (serves 10)

  • 1 onion (on the larger side) chopped
  • 2 garlic cloves, smashed
  • 3 tablesppons olive oil
  • 2 lbs green beans, cleaned
  • 2 lbs small white potatoes, peeled
  • 28 oz can crushed tomatoes
  • 14.5 oz can diced tomatoes
  • salt and pepper

Instructions

In a heavy bottomed pot, heat the olive oil.

Saute the onions until they have a little bit of color, but are not browned.

Add the garlic cloves and saute for a minute.

Add the green beans and stir until coated with olive oil. Add the the potatoes and both types of tomatoes, salt and pepper.  Stir well to combine, cover and simmer over medium low heat for one hour. 

After one hour, season with salt and pepper to taste.

Serve immediately or store in an airtight container in the refrigerator.

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Green beans. Tomatoes. Garlic. Onions. Potatoes.  Does it get any simpler?

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Despite cooking for an hour, the green beans still have a little bit of bite.  Somehow, they don’t become mushy.  The potatoes break apart easily with a fork.  For Caroline, I cut up the green beans and mashed the potatoes.  Girlfriend gobbled it up before touching anything else on her plate.

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My Sitoo has been making Loubieh for years and years and it always tastes the same.  To me, it tastes like home.

Enjoy!

{ 6 comments }

Summer Salads {Potato Salad}

by Lisa on June 3, 2011

This is not your mama’s potato salad.  Well, it is my mama’s potato salad, but she’s mine. And you can’t have her.  But you can have the recipe for her potato salad.

I don’t really enjoy potato salad made with mayonnaise.  Don’t get me wrong, I love mayo, but I find potato salads loaded with mayo to be gloppy and unappetizing.

This potato salad is not made with mayo.  It’s practically the opposite.

My mom cut this out of a magazine years ago and I have no idea exactly which one. My guess would be Cooking Light, but if you recognize it and know where it comes from, let me know!

I changed the measurements to serve a large crowd, plus we had some leftovers. I would say this serves 8-10 as a side dish.

And the best part—all of the produce for this recipe I bought at the farmer’s market!

{Steamed Potato Salad with Scallions and Parsley}

Ingredients

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  • 2 lbs. red and yellow potatoes {I like to buy the small ones}
  • 4 tablespoons cider vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 4 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup canola oil
  • 8 scallions, coarsely chopped
  • 1 bunch of flat leaf parsley, coarsely chopped

Method

First, scrub the potatoes.

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Using a pot with a steamer basket, bring about an inch of water to a boil. Add the potatoes to the steamer and cook for about 15 minutes, or until the potatoes are tender.

While the potatoes are hot, cut them into bite-sized pieces {quartering works well}, put them in a large, shallow bowl and sprinkle with the cider vinegar.  Be sure to mix the potatoes gently with the cider vinegar so it is all absorbed.

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Next, prepare the dressing.

Whisk together the salt, pepper, white wine vinegar and mustard.

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Slowly, whisk in the canola oil.  Then, stir in the chopped parsley and scallions.

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Pour the dressing over the potatoes and gently mix well.

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Taste for seasoning and add more salt and pepper, to taste.

I like to serve this salad warm, but it is also great at room temperature.

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This is a surprising twist on potato salad.  The potatoes are nice and tender, but tangy from the vinegar.

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The scallions and the parsley give it a great bright flavor.

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Take this dish to your next bbq, I promise you’ll be asked for the recipe—just ask my mom.

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Enjoy!

{ 4 comments }