Serve over white or brown rice and garnish with chopped fresh herbs and the reserved bacon, crumbled.Stir occasionally and add the vegetable stock if necessary to keep the dish soupy. Simmer, uncovered, until the okra and tomatoes are stewed evenly.Add the tomatoes and hot peppers and lower the heat. Add the okra and continue cooking until the okra begins to glisten with moisture. Add onion, bell peppers, and corn until they become transparent, about 5 minutes.If not using bacon skip first step and use olive oil, about ¼ cup. Remove from skillet and set aside to drain. Cook the bacon in a cast-iron skillet or sauté pan over medium heat unit it is all crisp.Recipe Type: Entrees | Seasons: Autumn, Summerĥ vine-ripened tomatoes, peeled and quarteredġ fresh hot pepper (jalapeno) or cayenne pepperĨ slices hickory-smoked bacon (optional), sliced 1-inch piecesġ bunch Italian parsley, chopped for garnish or other fresh herbs And don't get us started on it for big holidays-it's a favorite traditional Mardi Gras food and a must-have ingredient for summer recipes over the 4th of July! So whether it's a go-to ingredient for family meals or you're trying it for the first time, you'll want to try these okra recipes.Source: Sharon L. Add shrimp cook until pink and firm, 2 to 3 minutes. In a large skillet, heat 2 tablespoons oil over medium-high heat. Reduce heat to low cover and simmer while preparing okra and tomatoes. Reduce heat to medium-low cook, whisking frequently, until no lumps remain, about 12 minutes. The point is that it's versatile: okra tastes just as good deep fried as it does being simmered to perfection in a rich and hearty jambalaya. Slowly whisk in grits and ½ teaspoon thyme. Most people cook okra-by sautéing, blanching, or grilling it-so it's not slimy, although some people like it that way! That's because the texture lends itself as a great thickener for stews like gumbo. Okra pods are "mucilaginous," which means they produce an ooey gooey substance when cooked. Something else to know about okra? It can be slimy. It's good for you, too! The okra plant, typically in season from summer through early fall, is rich in nutrients like vitamin C and K. It's a common ingredient in Southern comfort food and it's found in Oklahoma where Ree harvests it in her homegrown herb and vegetable garden. I look forward to eating okra each and every summer. Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal. Maybe I should have called this Okra, Tomatoes and Onions. Stewed Okra and Tomatoes is a healthy and delicious southern side. Rinse your tomatoes and okra under cold running water, scrubbing lightly to remove any dirt. Add the okra, tomatoes, red pepper, salt. Pour off all but about 2 tablespoons of fat from the skillet, add the onions and garlic, and cook, stirring, for about 5 minutes. Okra recipes often treat it as a vegetable traditionally used in soups, canning, or frying in a pan. Okra and Tomatoes Recipe, you’ll need these ingredients. INSTRUCTIONS: In a large, heavy, nonreactive skillet (not cast-iron or aluminum), fry the bacon over moderate heat until crisp, drain on paper towels, crumble, and set aside. It has a sweet, grassy flavor that's only enhanced in cooking. Wondering, what is okra? It's technically a fruit although that wouldn't be your first guess. "Then you haven't lived." That might seem like high praise for any fruit or vegetable, but that's how The Pioneer Woman describes okra. "Have you ever picked okra, then walked inside, washed it, cut it in half lengthwise, sprinkled salt on it, and eaten it?" asks Ree Drummond.
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