PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)
I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.
Provided by justcallmetoni
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
- Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
- Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
- Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
- Serve warm.
Nutrition Facts : Calories 95.4, Fat 3.8, SaturatedFat 0.6, Sodium 82.3, Carbohydrate 13.5, Fiber 3.5, Sugar 6.6, Protein 3.5
GREEK SPLIT PEAS WITH TOMATO SAUCE
The simple mezze below combines yellow split peas that are cooked down to a velvety, polenta-like texture, seasoned with oregano, then topped with a cinnamon-touched tomato and onion sauce. Points 5.
Provided by Dancer
Categories Vegetable
Time 1h15m
Yield 4 servings as a main course or 8 servings as appetiz
Number Of Ingredients 12
Steps:
- Place split peas in a deep saucepan.
- Add cold water to cover peas by at least 2 inches.
- Bring to a boil over medium-high heat.
- Reduce heat to a simmer and cook gently 45 to 50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry.
- (Add 1/4 cup water, if needed, to keep peas from sticking.)
- When peas are soft, stir in oregano and 1 teaspoons oil.
- Season to taste with salt and pepper.
- Transfer to a wide, shallow dish.
- While split peas are cooking, make the sauce.
- Heat remaining oil in a medium non-stick skillet over medium-high heat.
- Sauté onion until golden, about 6 minutes.
- Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water.
- Simmer until tomatoes break down, about 10 minutes.
- Remove bay leaf.
- Mix in vinegar and capers.
- Season to taste with salt and pepper.
- Spread sauce evenly over cooked peas.
- Set aside to cool to room temperature.
- Serve, or cover and refrigerate for up to 24 hours.
- Bring to room temperature before serving.
GREEK SPLIT PEA SOUP WITH LEMON
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- For the soup: Heat the EVOO in a soup pot over medium heat. Add the onions and garlic. Season with salt and pepper and cook until tender, 8 to 10 minutes. Add the stock and peas, bring to a boil, then reduce heat to a simmer and cook until just tender, 20 minutes. Remove half the soup and puree with the mint and parsley until smooth in a food processor or high powered blender. Return the puree to the pot, and stir in the lemon juice. Taste and adjust the salt and pepper. Cool and store for a make-ahead meal.
- For the flatbread: Arrange the flatbread on a wire rack over a baking sheet, spray with the olive oil on both sides and season with salt and oregano. Roast in the oven to toasted and crisp. Store at room temperature in an airtight container.
- Reheat the soup over medium heat. Serve the soup garnished with feta crumbles and a light sprinkle of cumin and paprika, a drizzle of EVOO and flatbread chips.
BEST EVER SPLIT PEA
Really sticks to your ribs, really tasty, high fiber. Can be made vegan by substituting vegetable broth for chicken broth. Very easy.
Provided by DOGLOVER
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 2h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot or Dutch oven over medium heat, heat olive oil. Cook onion, carrot, celery and garlic until onion is translucent. Stir in yellow and green split peas, broth, seasoning and salt. Cover, bring to a boil, then reduce heat and simmer 2 1/2 hours, stirring frequently. Puree with a blender or food processor. Return to pot, heat through, and serve.
Nutrition Facts : Calories 133 calories, Carbohydrate 18.4 g, Fat 2.1 g, Fiber 6.1 g, Protein 11.2 g, SaturatedFat 0.3 g, Sodium 723.4 mg, Sugar 5 g
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