OKRA AND TOMATOES
Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.
Provided by Christin Mahrlig
Categories Side Dish
Time 45m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 94 kcal, ServingSize 1 serving
SUMMERTIME STEWED OKRA AND TOMATOES
This easy vegetarian okra dish is flavorful enough to have by itself as a stew with cornbread or as a side dish at Sunday supper. Use only fresh vegetables from the farmers market or your garden for the best flavor and nutrition.
Provided by TheEchsChef
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
- Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.9 g, Fat 9.9 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 9.2 g
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.
STEWED OKRA
I came up with this recipe one summer when I had lots of okra and tomatoes. Everyone really enjoyed it and said how delicious it was. Friends always ask me when I'm going to cook my tomato and okra dish. Sometimes I'll serve it over rice.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 216mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.
CHICKEN STEW WITH OKRA, CORN, AND TOMATOES
This quick skillet stew may remind you of gumbo, if you serve it with a mound of white rice. Start the chicken first, so the fresh flavors of okra, corn, and tomatoes stay light and bright with only a brief simmering time at the end. Instead of rice, you can create a complete dinner plate with a side of roasted potatoes and a crisp, green salad. Add a piece of crusty bread, in either case, for a satisfying summer meal.
Provided by Bibi
Categories Chicken Stew
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a deep, 12-inch non-stick skillet over medium heat. Season each chicken thigh with Cajun seasoning and black pepper. Add chicken to shimmering oil and cook until browned, about 5 minutes per side.
- Add chicken broth, chopped onion, and minced garlic. Bring to a boil, cover, reduce heat to low, and simmer until the chicken is almost done, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Increase heat to medium, add okra, corn, and tomatoes, and bring to a boil. Replace lid, reduce heat to low, and simmer until vegetables are soft and internal temperature of the chicken is 165 degrees F (74 degrees C), about 10 more minutes.
- Mix water and cornstarch together in a small bowl and stir into the sauce rapidly until thickened, about 3 minutes.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 11.7 g, Cholesterol 71.4 mg, Fat 14 g, Fiber 2.2 g, Protein 21.1 g, SaturatedFat 3.6 g, Sodium 342.8 mg, Sugar 2.4 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 - 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
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