Okra recipes

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Creole Okra Okra soaks up the flavors of tomatoes, garlic, and herbs in this tantalizing dish. You may use frozen okra if fresh is unavailable. 1 tsp. olive oil1/2 small onion, diced1 garlic clove, minced1/2 small green pepper, diced1 ripe tomato, seeded and coarsely chopped1/2 lb. fresh okra, sliced into 1/2-inch pieces1 tsp. dried oregano1/2 tsp. dried thymeSalt and freshly ground black pepper, to tastePinch of cayenne pepper, if desired In a medium skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 minutes, stirring frequently. Add green pepper and sauté 3 to 4 minutes. Add tomatoes and okra. Cover and cook over low heat 10 to 15 minutes, until okra is soft. Add oregano, thyme, salt and black pepper, to taste, and cayenne pepper, if using.

Cook uncovered about 1 minute. Courtesy of the American Institute for Cancer Research ********** Okra with Potatoes This is a delicious simple North Indian recipe. You can leave out the hot pepper if you wish. 1 (one) pound fresh OkraOne large, or two medium onions1 (one) potato, peeled6 tablespoons cooking oil1 hot green pepper (remove stem, slit lengthwise)1/2 (half) teaspoon salt1/2 (half) teaspoon turmeric powder Wash okra, remove stems, cut lengthwise (about 4 pieces for each pod), then dry thoroughly on paper towels. Slice onion thinly then separate into long pieces. Cut potatoes into cubes, about 1/2" (half inch) on side. In large frying pan,

heat oil on medium heat. Add onions and potatoes and stir until lightly browned. Add salt, turmeric and then the Okra pieces, plus the hot pepper. Cook uncovered. Stir occasionally until done (approx. 20 minutes). Serves four. ********** Whole Okra with Onions This is another popular North Indian okra recipe. It is better to use fresh okra (not frozen), and must not be overgrown. This is best as a side dish, probably better with breads than with rice. 1 (one) pound fresh Okra1 (one) medium to large onion1/2 (half) teaspoon cumin seeds1/4 (one-fourth) teaspoon turmeric powder1/2 (half) teaspoon mango powder [if available]1/2 (half) teaspoon ground red pepper (optional)1 (one) clove garlic1/2 (half) inch piece fresh ginger4 (four) tablespoons cooking oil1/2 (half) teaspoon salt (or to taste) Wash okra, let dry thoroughly, or pat dry with paper towels. Remove stems, slit lengthwise once or twice (do not cut through, each pod must remain as one piece). Chop ginger and garlic into small pieces. Slice (do not chop) the onion and separate into long strips or rings. On medium heat, place 2 tablespoons oil in medium size non-stick pan or frying pan. Add cumin seeds. After approx. 30 seconds add garlic and ginger. When garlic is slightly browned (less than a minute) add onions. Cook for about 5 minutes until onions are lightly browned. Stir occasionally, do not overcook. Add turmeric, pepper and mango powder, and stir to mix well. Remove onion/spice mixture from pan and save in a small bowl or plate. In the same pan as above, add 2

tablespoons oil and okra and salt. Cook on medium heat for about 5 minutes, stirring frequently. Lower heat slightly, cover the pan, and let cook for about 10 more minutes. Remove lid, stir and cook for another 5 to 10 minutes, until moisture is gone and okra is tender. Do not overcook, the okra should remain separate and not become mushy. Finally, add the onion/spice mixture back with the okra, stir and serve while still warm. Serves four. ************************ Okra Casserole Take a medium size casserole dish, spray with pam spray. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar cheese, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, [stuff 4 slices of bacon around edges of dish to season, but

leave out if you’re vegetarian] salt and pepper. Preheat oven to 375 degs. (F). Bake for 45 to 60 minutes, or until the pepper and onion are tender. Only make one layer if you have a small family. The two layers work fine for a larger dish to take to family and gatherings. You can make this hotter by adding a little Tabasco. It is delicious. Note: This recipe is provided by Maragret Webb of Crossville, Tennessee. ********** Grandma's Fried Okra and Potatoes This is a dish for those who profess to hate okra! Not the deep-fried, batter-dipped variety, this is quick -- something you can keep an eye on while the rest of your supper cooks. And remember, the larger the okra pod, the tougher, so choose small pods. 1 pound fresh okra2 large potatoes (baking type -- not new potatoes)1 medium white onion, finely

chopped1/2 cup cornmeal1 teaspoon salt1/2 cup vegetable oil1/4 teaspoon ground pepper Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture. Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people. ********** Arkansas Fried Okra 10-12 okra, sliced2 med. potatoes, cubed1 med. onion, chopped1 t. saltpepper to taste3 T. Yellow corn

meal1 T. flour6 T. margarine Sprinkle okra with salt, pepper, corn meal, and flour. Stir until well coated. Add onions and potatoes. Do not stir. In a cast iron skillet, melt margarine on medium heat. Add vegetables. Cook until tender and coating becomes crusty and well browned. Stir at intervals. Serve hot and eat it all because it is not good warmed over. ********** Grilled Okra 15 to 20 tender okra pods, 3 inches longOlive OilCajun Seasoning Place okra on a metal or wooden skewer through the side at the center of the pod. Brush with Olive Oil. Sprinkle on Cajun Seasoning. Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown. Serve and eat while still warm. Note: Using 2 skewers and building like a ladder works a lot better than trying to turn the okra on just 1 skewer. Make an individual ladder for each guest. (see picture above) Provided by Hall from Belton, Texas. ********** Texas Fried Okra 1 pound okracornmealVirgin Olive Oil [replace "lard" for a healthy recipe] salt and pepper Wash okra, cut off stems and cut diagonally into 1/4 inch slices. Sprinkle with salt and pepper, then dredge in cornmeal, tossing and turning the okra in the meal until thoroughly coated. Heat olive oil in a heavy skillet, the size depending on the quantity of okra. Add okra and fry over moderate heat. When the pieces on the bottom are brown, turn with a spatula so the rest can brown evenly. When done, skim out with perforated spatula. Drain

on paper before serving. Serving Size : 4 [Note: Provided from "The Wide, Wide World of Texas Cooking"] ********** Smothered Okra and Tomatoes 2 pounds okra3 tablespoons oil1 tablespoon all-purpose flour1 onion, chopped1/2 bell pepper, chopped2 ribs celery, chopped5 tomatoes, choppedCreole Seasoning* Wash okra. Cut in 1/8 inch slices. Fry in an aluminum pot on medium heat in 2 tablespoons oil until okra is no longer sticky. In another skillet, make a medium dark roux with 1 tablespoon oil and flour. Add onion, bell pepper, and celery. Simmer until tender. Add tomatoes and simmer for 5 minutes. Add okra, seasoned with Creole Seasoning. Simmer for 1 hour. Yields 6 servings. * Creole

seasoning: 2 Tbs ground cayenne2 Tbs black pepper4 Tbs paprika1 tsp dried thyme1 tsp dried oregano1/2 Tbs garlic powder1 tsp onion powder Place in jar and shake. Cheaper than the prepared stuff if you already have the spices. ********** Gumbo recipe You can follow this fantastic recipe in a slow cooker with no oil. 1 onion chopped3 cloves (that's cloves not cloves of garlic)1 green pepper, diced2 cups diced tomatoes4 cups vegetable stock1 cup cooked lima beans (also known as butter beans)1 cup fresh (or frozen) corn1.5 cups sliced okra1 tsp salt1/4 tsp allspice Sauté the onion and green pepper with the cloves in water until soft. Remove the cloves. Put all ingredients in a slow cooker on high

for 6 hours or low for 8-10 hours. Pretty simple! It's nice to come home at the end of the day and have everything ready. ********** Syrian-Style Okra with Dried Fruit 1/2 pound okra, chopped1/2 small onion, peeled and finely chopped1 tsp. oil1 tbsp. water1 1/2 cup dried fruit (about 8 oz. prunes, apricots, raisins, etc.)1/2 cup prune juice1/2 cup tomato juice1/4 lemon, minced (rind and fruit) Stir-fry okra and onion with oil and water in a large frying pan for 5 minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15 minutes, stirring often. Serve warm or chilled. Serves 4. Calories per serving, 267; fat, 1 gram; carbohydrates, 68 grams. ********** Bamia Ladyfinger Relish(Island of Zanzibar) "Ladyfingers"

is the African/British name for okra and a fitting one for a delicate vegetable that we do not use nearly enough. Of course, the relish is best if made with fresh okra. Frozen (or even canned) okra is a compromise but it does make a new and different relish to add to your menu. 2 Tbs. Oil1/2 cup chopped Onions2 cloves GarlicChili Pepper (or use 1 tsp. crushed red pepper)1 inch Fresh Ginger (or use 1 tsp. ground ginger).2 pound Fresh OKRA, trimmed at ends and cut in 1 inch slices (or drain two 16 oz. cans of okra). In an electric skillet or large frying pan Sauté: 1/2 cup Onion in 2 Tbs. Oil until slightly brown. Add to oil other ingredients and sauté for 1 minute. Add 2 pound Fresh OKRA, trimmed at ends and cut in 1 inch slices (or drain two 16 oz. cans of okra). Sauté for several minutes. Add fresh tomato cut in thin strips. Sauté for 5 minutes. Pack into hot sterile jar. Yield: 1 quart Serve hot or cold as a side relish dish with other dishes including meats and fish . Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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