STEWED OKRA AND TOMATOES RECIPE | THE NEELYS - FOOD NET…
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
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.
MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING
My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.
Provided by Martha Rose Shulman
Total Time 15 minutes
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http//schema.org, Calories 98, UnsaturatedFatContent 6 grams, CarbohydrateContent 9 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 280 milligrams, SugarContent 2 grams
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MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING
My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 98 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 98 per serving
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
See details
BEEF AND OKRA STEW RECIPE | KARDEA BROWN - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 55 minutes
Category main-dish
Reviews 4.4
Total Time 55 minutes
Category main-dish
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
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MARTHA ROSE SHULMAN'S ROASTED OKRA RECIPE - NYT COOKING
My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 98 per serving
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 98 per serving
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
See details
BEEF AND OKRA STEW RECIPE | KARDEA BROWN - FOOD NETWORK
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Reviews 4.4
Total Time 55 minutes
Category main-dish
Reviews 4.4
Total Time 55 minutes
Category main-dish
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
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