OKRA AND TOMATOES
Steps:
- In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
- Add the onion and garlic; saute for 5 more minutes.
- Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
- Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 126 kcal, Carbohydrate 12 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 317 mg, Fiber 3 g, Sugar 6 g
OKRA AND TOMATOES
This is the BEST thing My Mother in law makes and I can't wait for the okra to grow in the summer so I can pair garden fresh okra with garden sweet tomatoes! Yum! A Texas 1015 onion is best here but any sweet onion will do. If you can't get your hands on a sweet onion, try adding just a pinch- LARGE pinch of granulated sugar to the dish. I love to douse this with black pepper but please salt and pepper to taste. Cooked this way you will not have the SLIME issue! Enjoy!
Provided by Mamas Kitchen Hope
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.).
- Taste and add salt and pepper as desired.
- NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also, stir only as much as you need The more you stir the slimier it can get.
- Serve with Hot Sauce if desired.
- OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.
Nutrition Facts : Calories 40, Fat 0.2, Sodium 8, Carbohydrate 9.1, Fiber 2.8, Sugar 3.8, Protein 1.8
OKRA AND TOMATOES (A.K.A. OKRA GUMBO)
I havent seen too many Okra recipes on Zaar, so i decided to post my favorite. My Grandmother taught me how to make this dish when I was 11, and I've been making it ever since. Its a great along side smothered steak and mashed potatoes, or rice.
Provided by Angie D.
Categories Gumbo
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels. Saute onion in bacon drippings until tender. Add okra and tomatoes, stir to blend. Cover, reduce to low heat. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
- **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
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 AND TOMATOES RECIPE
Step-by-step, photo illustrated instructions to make our Okra and Tomatoes. Visit the complete recipe online at Taste of Southern.com.
Provided by Steve Gordon
Categories Side Dishes
Time 40m
Number Of Ingredients 8
Steps:
- Wash the tomatoes and okra under cool running water.
- Dice the onions.
- Place a skillet over Medium heat on your stove top.
- Add just enough oil to lightly coat the pan.
- Add bacon grease for seasoning if desired.
- When pan is hot, add the onions. Stir to coat with oil.
- Let the onions cook for several minutes while you prepare the tomatoes.
- Dice the tomatoes into larger sized pieces.
- Add the tomatoes to the skillet.
- Remove the ends from the okra and discard the pieces.
- Slice the okra pods into about ½ inch slices.
- Add the okra to the skillet.
- Add the black pepper, the salt and the sugar. Stir to combine.
- Reduce the heat slightly, and continue to stir and cook uncovered.
- Add a little warm water if needed to keep the vegetables moist.
- Cook until the okra is as tender as desired.
- Serve warm.
- Enjoy!
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.
STEWED OKRA AND TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 5
Steps:
- In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
- Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.
HEARTY CREOLE OKRA AND TOMATOES
A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.
Provided by wasabinoir
Categories Side Dish Vegetables Tomatoes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
- Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.
Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g
OKRA GUMBO
I got this recipe from a relative back in the early '70's we've been enjoying ever since. It won 1st place in our cooking contest at my family reunion. You may want to add a little water or chicken broth to this.
Provided by True Texas
Categories Gumbo
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute' onion and peppers in margarine until tender.
- Add remaining ingredients including cooked chicken.
- Cook on low for about 2 hours to blend flavors.
- This can be served over steamed rice.
OKRA GUMBO
Thickened with a roux, this vegetarian gumbo is rich with tomatoes, onions, mushrooms, peppers and okra.
Provided by ILUV2SAVE
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed.
- Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 12.4 g, Fat 5.5 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 541.8 mg, Sugar 6.1 g
OKRA AND TOMATOES
Steps:
- Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
- Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
- *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.
OKRA AND TOMATOES
Steps:
- In a saute pan, heat the oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
OKRA AND TOMATOES - GULLAH STYLE
Make and share this Okra and Tomatoes - Gullah Style recipe from Food.com.
Provided by Porfavorcorona
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat bacon grease in a heavy nonreactive skillet over medium high heat.
- Cook onion 3-4 minutes or until translucent.
- Add okra and cook another 5-6 minutes, or until okra begins to brown.
- Stir in tomatoes, sugar and salt and pepper to taste.
- Cover skillet and simmer over low heat 20-30 minutes or until thickened.
Nutrition Facts : Calories 96.3, Fat 3.5, SaturatedFat 1.3, Cholesterol 3.1, Sodium 19.4, Carbohydrate 15.4, Fiber 5.1, Sugar 6, Protein 3.3
OKRA-RICE GUMBO
Steps:
- Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden.
- Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
- Discard the bay leaves and season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. The soup will thicken considerably as it stands. Add more water as needed and adjust the seasonings, but let it remain very thick.
- Nutrition Information
- Per serving:
- Calories: 153
- Total fat: 5g
- Protein: 4g
- Fiber: 5g
- Carbohydrate: 25g
- Cholesterol: 0mg
- Sodium: 28mg
OKRA, TOMATOES, AND BACON
I love Southern food, and okra is no exception. During the summer, when okra can be bought fresh in farmer's markets in Texas, I love purchasing bunches of the stuff and making this dish.
Provided by Tastyeatsathome
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Crumble bacon into a bowl.
- Add onion and garlic to skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Add hot pepper and cook until tender, about 3 minutes more. Add drained tomatoes; season with thyme, salt, and pepper. Bring to a simmer over medium heat and cook 5 minutes more.
- Add okra and enough reserved juice from tomatoes to cover. Simmer, covered, until okra is tender, about 15 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.1 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.3 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 328.8 mg, Sugar 5.2 g
SHRIMP, OKRA AND TOMATO GUMBO
Make and share this Shrimp, Okra and Tomato Gumbo recipe from Food.com.
Provided by Gingerbear
Categories Gumbo
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the okra in cool water.
- Remove the caps and tips and cut into 1/4-inch rounds.
- Heat the oil in a large pot over medium-high heat.
- Fry the okra, stirring constantly, for 10 to 12 minutes, or until most of the slime disappears.
- Add the tomatoes, onions, and celery and cook, stirring often, for 18 to 20 minutes, or until the okra and other vegetables are soft and the slime has completely disappeared.
- Add the salt, cayenne, bay leaves, thyme and water.
- Stir and bring to a boil.
- Reduce the heat to medium and simmer, uncovered, for 15 minutes.
- Add the shrimp and cook, stirring occasionally, for 30 minutes.
- Remove the bay leaves and serve in deep bowls.
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