MEDITERRANEAN-STYLE OKRA RECIPE
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
- Add the okra and sautee for 5 to 7 minutes over medium-high heat.
- Season with kosher salt, black pepper and spices. Toss to coat.
- Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
- Remove from heat and serve over rice or with warm pita bread.
Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving
ROASTED OKRA AND ONIONS
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Provided by Kim Severson
Categories quick, vegetables, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.
QUICK AND EASY SOUTHERN PICKLES AND OKRA
Provided by Kardea Brown
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the vinegar, sugar, salt, turmeric and 3 cups water in a medium saucepan. Bring to a boil and stir until the sugar and salt dissolves, then reduce the heat and keep warm.
- Divide the cucumbers, okra and onion among three 1-quart sterilized jars. Evenly distribute the pickling spices among the jars. Slowly add the sweet vinegar water to the jars and seal with lids, then refrigerate. These pickles can be enjoyed right away but improve in flavor after several days.
PICKLED OKRA
Make and share this Pickled Okra recipe from Food.com.
Provided by Dixie from Kansas
Categories < 60 Mins
Time 50m
Yield 4 pints, 20 serving(s)
Number Of Ingredients 9
Steps:
- Wash the okra and trim the stem to 1/4-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to 1/2 an inch from the rim of the jar.
- In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars.
- Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles. Okra is filled with air, so while you run the knife between the okra and the jars, air bubbles will be released from within the okra as well. If the top level of the pickling liquid lowers while you do this, just top off with more of the pickling liquid. If for any reason you don't have enough pickling liquid for all the jars, just add equal amounts of cider vinegar and water. No need to heat first, the liquid will get boiled in the hot water bath.
- Wipe the rims with a clean damp towel. Place sterilized lids on jars. Screw on the the lids, firmly, but not too tight.
- Place packed jars back in the pot with water you used to sterilize the jars. The water should still be hot. Because you are putting back in full jars, rather than empty jars, some water will be displaced. Allow for 1 to 2 inches of water to cover the jars. Beyond that you may want to remove excess water. Bring to a boil and process for 15 minutes. Remove to towel lined counter or to a rack (you want to avoid putting a hot jar on a cold surface, or else the jar might crack.).
- 10 As the jars cool, you should hear a popping sound as the vacuum created by the cooling air in the jars pulls the lid down and seals the jars. A properly sealed jar can last in a cool closet out of direct sun for about a year. If any jars do not seal, store them chilled in the refrigerator. Opened jars should last one to two months in the refrigerator.
- Let sit 24 hours before eating.
Nutrition Facts : Calories 16.7, Fat 0.1, Sodium 1418.6, Carbohydrate 3.6, Fiber 1.6, Sugar 0.6, Protein 1
SWEET ONION AND OKRA RELISH
This recipe was created by Eddie Jordan because we had a lot of okra and we wanted something other than fried or boiled okra. we like it with just a hint of Jalapino.
Provided by JANET JORDAN
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Bring to boil in a medium sauce pan the vinegar, water, salt, and spice bag.
- 2. Add okra, onion, bell pepper, and jalapino pepper return to boil.
- 3. Remove from heat cool. Remove spice bag. Refrigerate covered for 8 hours
- 4. Will keep in refrigerator 1 week.
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Cuisine AmericanTotal Time 20 minsCategory Appetizer, SnackCalories 40 per serving
- Combine the okra and 1 tablespoon salt in a colander, and toss to combine it really well. Let the okra sit for one hour.
- Heat the mixture on high until it comes to a boil, then simmer for just a couple of minutes, until the onions begin to soften.
- Divide the okra between your jars, and pour the vinegar mixture over them. Place a garlic clove and some onion in each jar.
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- Combine the vinegar, salt, sugar, bay leaf, garlic, mustard seeds and chipotle in a small saucepan with one-half cup water and bring to a boil. Reduce the heat and simmer 10 minutes.
- Strain the liquid through a sieve over the okra and stir. Let stand until the okra reaches room temperature, stirring occasionally. Cover and refrigerate overnight before draining and serving.
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- In a medium saucepan, mix 1 cup white vinegar, 1 cup water, and 2 tablespoons salt. Bring to a boil.
- Meanwhile, place the following in the Mason jar: 2 chiles, 6 sprigs dill, 2 cloves garlic, and 1/2 teaspoon whole peppercorns.
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- Sterilize jars and lids directly before using (heat in simmering water or by laying jars on oven rack in a 250-degree oven for about 10 minutes).
- Rinse okra and trim tops -- do not cut into the pods. Fill jars by placing some pods stem up and some stem down. Add 1 teaspoon of sugar and 1 teaspoon of dill weed to each jar.
- In a large pot, combine water, apple cider vinegar, and pickling salt. Bring to a boil. Turn off heat and carefully begin to ladle the hot pickling brine into each jar, filling to within 1/4 inch from the top.
- Wipe any drips from the rims with a clean damp cloth. Seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes.
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