With mother’s day around the corner, I wanted to share a recipe from my sweet mother. I wanted to share a recipe from my sweet mother. Love up on the mother’s in your life this weekend and consider making the recipe as a thank you for all their hard work.
My mom is one of the best cooks around and I attribute my passion for cooking to her. When we were kids one of our choices was kitchen duty. Part of kitchen duty was to help cook at one meal per week.
I was fortunate to learn at a young age how to cook and it has stuck with me throughout the years. She enthusiastically promotes Embrace Wellbeing and encouraged the whole family to do the Mind Body Detox (soon to be Happy Body Program) together and cheered everyone on along the way.
On top of being a marvelous cook she has a vest for life that is infectious. She is a positive ray of light that selflessly always answers the phone to listen to life’s struggles and has an amazing ability to bring perspective to challenging times. I’m inspired by her consistent curiosity for learning – at 59 she took French classes at a local college – and has a garden that deserves recognition.
We were lucky to have a healthy home-cooked meal every night when I was growing up. Here is one of my all time favorites. You can pair it with simple salad and a grilled portabella mushroom, fish or chicken.
Greek Potatoes with Beans and Tomatoes – Serves 4-6
- 1 tsp minced garlic
- 1/3 c diced celery
- 1/3 c olive oil
- 3 cups green beans
- 2, 16 oz diced canned tomatoes or 8 plum tomatoes
- 4 red skin potatoes – cut into 1/4 inch pieces
- Salt and Pepper to taste
- In large sauce pan, saute garlic and celery in 2 TB olive oil until translucent over low heat – about 3-5 minutes
- Add remaining oil, tomatoes, green beans, salt and pepper. Cover and cook for 15 minutes.
- Add potatoes, cover and cook until green beans and potatoes are tender – about 15-25 minutes more.
Note: It’s best if eaten after 6 hours so perfect as a leftover but of course can be eaten right away.