DIY BITES

Fun, Healthy, Delicious Recipes

PEAS AND POTATO STEW

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Peas and potato stew

How’s winter treating you, guys? Is it chilly? Did you make any snow mans yet? Yea? For realz? Well, I haven’t, since there’s not much snow around. 🤷 I did, however, make this amazingly delicious peas and potato stew. I mean, it’s seriously delicious. Easy recipe, not many ingredients needed. Yet, so good 💛.

What you’ll need to this fast stew are about 300 grams of green peas, 3-4 potatoes, a few cherry tomatoes and a few garlic cloves, tomato puree or tomato sauce, and condiments of liking. My choice, dried thyme. Go wild. Full recipe below. 💛

Pea and potato stew

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings

Ingredients
  

  • 300 grams green peas frozen
  • 1 yellow onion chopped
  • 4 potatoes small, cut in medium pieces
  • 3 cloves garlic crushed
  • 10 cherry tomatoes
  • 1 tbsp olive oil
  • 300 ml tomato puree
  • 100 ml water

Instructions
 

  • In a medium saucepan, heat up olive oil on medium temperature  and add onion. Sautee onion for 2-3 minutes, or until translucent.
  • Add green peas, potatoes, crushed garlic cloves, tomato puree and water. Optionally, thyme. Cover with tempered lid and leave to cook on medium temperature.
  • Stir occasionally and check if more liquid is needed. Cook for 25 minutes. The potatoes should easily break apart. Season with salt and pepper and serve.

COUSCOUS WITH ROASTED VEGGIES

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Hey, you guys! Happy 2k19! Hope everyone’s gonna have a kickass year with loads of good food and tons of laughter! 💛 Not that much has changed in the cooking dept so far. Still roasting veggies, still adding them to everything 😀 This time in couscous. I also added rehydrated goji berries instead of my usual sultanas. Worked out just perfect! 💛

To more good food in 2k19! 🥂

Couscous with Roasted Veggies and Goji Berries

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients
  

  • 6 green onions, including green part cut in big pieces
  • 1 zucchini sliced or cubed
  • 8 cherry tomatoes
  • 2 cloves garlic crushed
  • olive oil spray
  • 1/2 tsp dried thyme
  • 1 tbsp dried goji berries
  • 150 grams couscous dried
  • 2 green onions thinly chopped, for serving

Instructions
 

  • Preheat oven to 215 degrees C/ 420 degrees F.
  • In an oven pan, add green onions, zucchini, cherry tomatoes and crushed garlic and season with salt, pepper, and thyme. Spray with olive oil and bake for 18-20 minutes, checking on them occasionally.
  • In a small container, sink goji berries into water for 7-10 minutes, until they look plump. Set aside.
  • Prepare couscous according to packaging.
  • In a different serving dish, mix hydrated couscous with roasted veggies and goji berries. Check for salt and pepper. Add chopped green onions and serve.

POTATO AND PEARL ONION STEW

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Yooouuu guuys, it’s getting chilly. Real chilly. Kinda love it, kinda hate it. Also, I’ve been making suitable comfort food for this weather, like this soul warming stew. Easy, peasy (no peas involved, you can totes add some though) to make and so freaking good 💛

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RED PEPPER AND CREMINI PENNE

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Hope everyone’s doin’ great! Made this fast veggie pasta recipe, and it’s de-light-ful. It really works with any veggies you got laying around in the fridge. Took a break from the #everythingpumpkin season, which really got to me this year 😅…

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SPINACH PASTA WITH SUN-DRIED TOMATOES AND WALNUTS

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Spinach Pasta with Sun-Dried Tomatoes and Walnuts

Hey guys, so here’s a fast, easy, super delicious pasta recipe 🙆🏼.

What you’ll be getting from this recipe:

• ah-mazing flavors

• 93 mg of vitamin C

• 478 mg of Calcium

• 17 g of Iron

• 29237 IU of vitamin A

• 43 g of Protein

Full recipe & nutritional info ⤵️

SPINACH PASTA WITH SUN-DRIED TOMATOES AND WALNUTS
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Pasta, Fast, Easy
Cuisine: Vegetarian, Vegan
Serves: 2
Ingredients
  • 200 g whole wheat pasta (uncooked)
  • 300 g fresh baby spinach
  • 5-6 sun-dried tomatoes, cut in smaller bits
  • 100 ml cooking cream or vegan cooking cream
  • 30 g walnuts, chopped and toasted
  • 2 garlic cloves, pressed
  • 1 tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Cook pasta following directions on package.
  2. Toast walnuts on a dry pan for 3-5 minutes, tossing. Set aside.
  3. Add olive oil to pan and cook pressed garlic for 1 minute on low-medium heat, stirring.
  4. Add spinach and cook for another minute.
  5. Add sun-dried tomatoes and cooking cream and cook for 3-5 minutes on low-medium heat, stirring, until the cream is bubbly.
  6. Add pasta to spinach sauce and mix.
  7. Add toasted walnuts.
  8. Season with salt and pepper to taste.
Nutrition Information
Calories: 580 Fat: 24 g Carbohydrates: 73 g Fiber: 6 g Protein: 28 g Cholesterol: 43 g