3/10/2024 0 Comments Stewed okra and tomatoes recipe![]() 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. 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. 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. ![]() Add onion and garlic cook for 4 minutes or until onion softens. This dish is quick to make using canned tomatoes. Okra recipes often treat it as a vegetable traditionally used in soups, canning, or frying in a pan. In a large saucepan, melt butter over medium heat. This Stewed Okra and Tomatoes (Fresh or Frozen) is the best Southern recipe for stewed vegetables with bacon seasoned with Creole Seasoning. 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. Who am I? Just a southern momma that loves a good find, a great recipe, home decor and of course a bargain! For more fun finds. Heat the olive oil in a medium skillet over medium-high heat until. Strain the okra and plunge it into a large bowl of ice water (to stop the cooking). Cook the okra at a hard boil for 5 minutes. ![]() Add the okra, baking soda and 2 tablespoons salt. Did you know okra is low in calories and fat and high in antioxidants! It’s a great way to get nutrients in while still feeling full and satisfied! Method: Bring a gallon of water to a boil in a large pot. Serve over rice for a full meal in a bowl! Undrained tomatoes will make it more of a soup consistency. Fresh tomatoes can be substituted with 1 14.5 oz can of diced tomatoes. Options: You can add 1 cup ham when simmering or cooked shrimp at the end or omit protein altogether. Combine chopped tomatoes, okra, chicken stock, tomato paste, Cavenders seasoning in a large stock pot or dutch oven. Here’s what you need to do: Saute the chopped bacon and onion in a drizzle of olive oil. Truth: My love for the actual recipe came much later in my adult years! The print was from Charleston artist Gaillard Originals, and I always loved it. This classic Southern side dish, steeped in Southern and soul food traditions, combines the delicate flavors of tender okra pods and juicy tomatoes, simmered together in a delicious mix of herbs and spices. Want an easy, filling, healthy dish? Give this stewed okra and tomatoes a try! I remember always seeing this recipe hanging in my granny’s kitchen.
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