Okra Medley Food

OKRA MEDLEY

Steps:

• In a large saucepan, saute onion in butter until tender. Add okra; cook and stir for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until corn is tender.

MEDITERRANEAN-STYLE OKRA RECIPE

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.

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.

OKRA, CORN AND TOMATOES

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

CORN OKRA AND TOMATOES

Steps:

• Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
• Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
• Add remaining ingredients and bring to boil again.
• Reduce heat and simmer 9 minutes or until the corn is tender.

OKRA MEDLEY--GREAT AS A SIDE OR A MAIN DISH

Steps:

• Cook the onions in the oil until tender.
• Add the tomatoes, garlic and spice mix; simmer about 5-8 minutes to blend the flavors.
• Wait till the last minute to first wash, then dry and cut the okra (about 1/4 inch) to help prevent bleeding.
• Add the okra and peppers to the pot, cover and simmer until the okra is tender.
• For a main dish, add smoked sausage, or cubed, cooked chicken or pork and serve over rice.
• This is also excellent with black beans mixed in!

SUZY'S COLORFUL SOUTHERN FRIED CORN & OKRA MEDLEY

Steps:

• Mix all ingredients, except tomato in large frying pan. Stir on medium heat till color turns to deep yellow on corn. (This is a good hint to test cooking time ).
• Now, keeping stirring and add chopped tomato. Cook a few more minutes and serve hot !

MIDDLE EASTERN-STYLE OKRA

Steps:

• Over medium low heat, gently saute the onion and garlic in olive oil until onions are transparent and just starting to color. Add tomatoes and crushed coriander seeds, and cook 5 minutes, until tomatoes have given off their liquid. Add salt if desired.
• Trim the stems from the okra, and add to tomato-onion mixture. Mix well and add water. Start with 1/2 cup; more can be added as necessary.
• Turn heat down to low. Cover okra, and simmer for about 30 minutes or until the okra is tender. Stir occasionally, and add more water if the vegetables start to stick.
• Just before serving, add the lemon juice, mixing well.

CAJUN VEGETABLE MEDLEY

Steps:

• Wash okra; pat dry with paper towels.
• Trim off stems and caps; slice 1/4-inch thick.
• In a large skillet, heat oil.
• Saute okra with onion, corn and bell pepper about 5 minutes.
• Stir in tomatoes thyme oregano, paprika, salt and cayenne pepper.
• Cook and stir 3 to 5 minutes or until vegetables are tender.