CLASSIC OKRA AND TOMATOES
Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.
Provided by Southern Living Test Kitchen
Categories Okra
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
- Cut the okra into ¼-inch-thick slices, discarding the stems.
- Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
- Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.
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.
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
CURRIED OKRA WITH TOMATO
If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
OKRA WITH TOMATO SAUCE (DIP'S COUNTRY KITCHEN)
Provided by Craig Claiborne
Categories side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
- Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
- Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
- Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 748 milligrams, Sugar 6 grams, TransFat 0 grams
OKRA WITH TOMATO SAUCE & COUSCOUS
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
- Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
- Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.
Nutrition Facts : Calories 550 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
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
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
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