Sautéed Okra And Tomatoes Food

STEWED OKRA AND TOMATOES

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

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.

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.

SPICY SAUTEED OKRA AND TOMATOES

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

SAUTéED OKRA AND TOMATOES

Steps:

• Trim the tips from the okra and slice into 1/2-inch pieces.
• Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes.
• Add the garlic and continue cooking until fragrant, 1 minute longer.
• Add the okra to the pan and sauté, stirring frequently, until tender, 4 to 6 minutes.
• Add the tomatoes, season to taste with salt and pepper and continue cooking just long enough for the tomatoes to soften.
• Add butter and toss the mixture until the butter melts.
• Serve immediately.
• 4 servings

SAUTEED OKRA AND TOMATOES

Steps:

• In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
• Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

OKRA AND ONION SAUTé

Steps:

• Bring a pan of salted water to a boil.
• Add okra, uncut--whole.
• In a separate sauté pan, heat butter then sauté onions until tender.
• Okra should be tender at this time. Drain okra from water then add to butter and onions.
• Add garlic.
• Season to taste with salt and pepper.
• Sauté for about 3 minutes.
• Enjoy!

OKRA AND TOMATOES

Steps:

• Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
• Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
• Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
• Crumble bacon and stir in just before serving.

HOW TO SAUTE OKRA AND MAKE IT YUMMY

Steps:

• Prep the okra - Wash and dry the okra. Slice the tips and end off of the okra and discard. Cut the okra into 3/4" thick round slices.
• Mince the garlic.
• Place a large non-stick pan over medium heat.
• Add olive oil, cut okra, and salt to the hot pan.
• Spread the okra out in the pan and allow it to cook. Stir occasionally until the okra is lightly caramelized. (This should be about 5 minutes).
• Add minced garlic to the pan and cook for another minute or until the garlic starts to soften.
• Season with salt and pepper to taste.

SAUTéED OKRA

Steps:

• Trim the stems off the ends of the okra, taking care not to cut into the interior of the pods.
• Pour the oil into a large skillet over medium-high heat and allow it to heat until almost smoking. Add the okra and red-pepper flakes to taste. Sauté until the pods have softened slightly, but are still crisp and brightly colored, 6 to 7 minutes. Season with salt and pepper.

OKRA AND TOMATOES RECIPE

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!

SPICED OKRA WITH TOMATOES RECIPE

Steps:

• For the Spice Mixture : Combine cumin, coriander, cardamom (if using), and dried habanero (if using) in a small saucepan and set over medium heat. Toast spices until fragrant, about 2 minutes. When cool enough to handle, remove cardamom pods, then place remaining spices in spice grinder or mortar. Using fingers, crack open cardamom pods and remove seeds contained within; discard hull. Add cardamom seeds to other spices. Using spice grinder or mortar and pestle, grind spices to fine powder. Set aside.
• For the Okra : Heat canola oil in Dutch oven or 3-quart saucepan over medium heat until shimmering. Add onions and salt and cook, stirring occasionally with a wooden spoon, until onions are golden and just starting to brown, about 15 minutes.
• Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in tomato paste, stir and cook until paste has colored the contents of the pot a reddish-brown, about 1 minute. Mound onions, ginger, and garlic in center of pot and add spice mixture directly on top (this is to guard against scorching the spices). Stir together, then cook until spices are bloomed and mixture is very fragrant, 30 seconds to 1 minute. Add water and stir, scraping bottom of pot with wooden spoon to dislodge any stuck-on bits. Add tomato sauce and okra and stir to break up frozen okra. (Okra pieces should be just submerged in the liquid; if not, add more water to cover them). Bring contents of pot to a boil, reduce heat to low, and simmer, stirring occasionally, until okra is tender, most of excess liquid has cooked off, and okra is thickly coated in sauce, 10-15 minutes. Top with cilantro and serve immediately as part of a larger meal with rice or paratha , passing lime wedges alongside.

SAUTEED OKRA WITH TOMATO AND CORN

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

SAUTéED OKRA AND TOMATOES

Steps:

• In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
• Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

GARLIC SAUTéED OKRA

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends of the okra pods. Rinse the trimmed pods, carefully pat them dry, and set them aside. Extra water in the cooking process can lead to the slick factor this okra recipe is designed to avoid, so the dryer the better.
• Peel the garlic clove, cut it in half lengthwise, and slice it crosswise as thinly as possible.
• Heat a large frying pan over medium-high heat. Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.
• Add the okra, stir to coat it with oil, and combine it with the garlic. Cover and cook, shaking the pan frequently to move the okra pods around inside until the okra is starting to brown on the edges and is tender to the bite, about 8 minutes.
• Transfer the okra to a serving platter or individual plates. Add the optional tomatoes if using and sprinkle with salt. Serve and enjoy.

SPICY OKRA AND TOMATOES

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.