Okra Anyone?

By -
I love okra but the rest of my family does not so I sadly exist okra-less. However, my good friend, Marcia, sent me this recipe that looks so different from any I have seen that I am going to try it and see if the much longed for "okra conversion" could happen.
I've been shopping at the farmer's stands at the farmer's market and buying only little okra...the larger ones are too tough....little new 'taters...and noonday, vidalia, or 10/15 small onions.

OKRA, NEW POTOTOES, AND ONIONS

Equal parts of all of the above.

Microwave the washed potatoes until 3/4 cooked, about 7 minutes, cool enough to be able to slice.

Wash and chop the okra, removing only the stem end.

Slice onions thinly.

Put enough olive oil in iron skillet to cover the bottom. Medium heat.

Fry all of the veggies starting first with the okra, add the potatoes after you have turned the okra once, add the onions after the first two veggies have been turned and stirred together.

Salt and pepper after all ingredients are in pan. It may be necessary to add a little more oil as the dish is cooking. Serve as soon as all veggies are cooked and a little crusty.

Marcia notes:
I like to add a couple of pieces of uncooked, chopped bacon with the potatoes as it is cooking for a great flavor! We also like a little garlic salt. Enjoy!

This is NOT a slimy okra dish. My kids loved it even when they were little and they all serve it to their families as a favorite Mom dish now!

Comments

Post a Comment

Popular posts from this blog

Amaretti

By -
Image
I kicked off our Christmas cookie season by whipping up a batch of Amaretti. Absurdly simple, these are some of my favorites ... basically meringue cookies with ground almonds mixed in. They were made much easier by the fact that I found Almond Meal at the Central Market so I didn't have to grind the almonds in the food processor. I also saw Pecan Meal and Hazelnut Meal there and am now wondering how those would work in variations. I'm not usually fond of meringues but love these so they had to go into the freezer ASAP otherwise we wouldn't have had many left. This recipe came from my mother and I'm not sure what cookbook it came from. However, it is not too different from other such recipes I've seen ... except it is a great deal simpler than some. Step 1: 2 large egg whites 2/3 cup sugar 1/2 teaspoon almond extract Beat egg whites until foamy, gradually beat in sugar and almond extract. Continue beating for several minutes until whites form very stiff, sh
Read more

Spicy Tuna Fish Cakes

By -
These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi
Read more

Curried Cream of Chicken Soup

By -
This is from The Silver Palate Cookbook. It is simple, delicious, and a touch out of the ordinary, both because of the curry flavor and the "cream" method which calls for half-and-half but is just as good with regular milk! Step 1: 6 tablespoons butter (I use 2 tablespoons) 2 cups minced onions 2 carrots, peeled and chopped Cook over low heat, covered, until tender. Step 2: 2 tablespoons curry powder 5 cups chicken stock 6 parsley sprigs 1 chicken, quartered ½ cup rice Salt and pepper to taste Add all. Bring to a boil, reduce heat and cover. Simmer until chicken is done. Cool chicken in stock. Remove meat from bones and dice it. Step 3: 1 cup half and half (I use milk, either whole or 2%, depending on what I've got around) 10 ounces frozen peas, defrosted Remove fat from broth. Strain soup through strainer. Put solids and 1 cup stock in food processor and puree. Return to pot and add milk. Stir in reserved stock until
Read more