OKRA AND TOMATOES
This is a very simple recipe. I hope you enjoy it as much as my family does.
Provided by GWYNN
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
- Garnish with crumbled bacon, if desired.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g
OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
SPICY OKRA AND TOMATOES
Steps:
- Gather the ingredients.
- Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
- Peel and thinly slice the onion ; set it aside.
- Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
- Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
- Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
- Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
- Add the okra and stir to coat the pieces with the onion-spice mixture.
- Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
- Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
- Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
- Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
- Serve the okra hot or warm.
Nutrition Facts : Calories 72 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 208 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY SAUTEED OKRA AND TOMATOES
A spicy take on the classic okra and tomatoes, using RO*TEL® tomatoes with green chiles and hot ground sausage. Made this for a party awhile back and it was a hit. RO*TEL® tomatoes come in varied hotness. Pick your poison.
Provided by jeffypoo
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
- Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.
Nutrition Facts : Calories 250 calories, Carbohydrate 18.8 g, Cholesterol 40.7 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.8 g, SaturatedFat 4.8 g, Sodium 1095.2 mg, Sugar 4.4 g
SPICY ROASTED OKRA
Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!
Provided by KerfuffleUponWincle
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss the okra with olive oil to coat.
- In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
- Toss okra with spiced salt mixture.
- Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
- Serve immediately with lemon wedges (squeeze over each serving)!
- Makes four servings.
SPICY OKRA
If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse okra in a colander under hot water.
- (Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring until golden, about 3 minutes.
- Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard chile.
Nutrition Facts : Calories 107.3, Fat 4.1, SaturatedFat 0.4, Sodium 302.1, Carbohydrate 16.9, Fiber 5, Sugar 8.6, Protein 3.8
SPICY OKRA AND TOMATOES
Steps:
- Line a plate with paper towels. In a large skillet, heat the oil over medium-high heat. Add the okra and cook until lightly browned, about 4 minutes. Transfer with a slotted spoon to the prepared plate. Set aside.
- Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and ginger and cook until fragrant, 45 to 60 seconds. Add the cumin, coriander, cayenne, and turmeric and stir to combine. Add the tomatoes with juices, and stir to combine.
- Cook until slightly thickened, about 5 minutes. Add the reserved okra and stir to combine. Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes. Taste and adjust for seasoning with salt and pepper. Garnish with cilantro and serve immediately.
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