MEDITERRANEAN-STYLE OKRA RECIPE
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
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.
Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving
SUMMER'S BEST GRILLED OKRA
The best healthy alternative to breaded fried okra. So good with fresh purple hull or field peas on a vegetable plate, or so good served as an appetizer with my 'ComeBack My Way' sauce!
Provided by HappyGrandma
Categories Appetizers and Snacks
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat grill for medium heat and lightly oil the grate. Prepare a grill basket with cooking spray.
- Trim stem ends of okra close to the top without piercing the pods; put into a large bowl.
- Drizzle canola oil over okra pods. Season okra with garlic powder, salt, and pepper; toss to coat. Spread okra into the prepared grill basket.
- Cook on preheated grill, turning frequently, until tender and browned in spots, 4 to 6 minutes.
Nutrition Facts : Calories 107.7 calories, Carbohydrate 5.7 g, Fat 9.4 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 200.6 mg, Sugar 1 g
GRILLED OKRA
These are very spicy and good. They have to be very charred.
Provided by Mr. Greekagojun
Categories Side Dish Vegetables
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.
Nutrition Facts : Calories 156.1 calories, Carbohydrate 11.4 g, Cholesterol 30.5 mg, Fat 12 g, Fiber 4.3 g, Protein 3 g, SaturatedFat 7.3 g, Sodium 1501 mg, Sugar 1.4 g
MARINATED OKRA
Leave on the stems for little serving handles. Something different for the condiment tray to suprise your friends with! From Nathalie Duprees Southern Memories Cookbook.
Provided by Diana Adcock
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Steam or blanch the okra for 3-5 minutes.
- Plunge into cold water-drain and set aside.
- Combine the vinegar, oil, mustard, orange peel, juice, cumin, salt and pepper.
- Whisk well, pour over okra and marinate several hours or overnight.
- Drain and arrange on a serving platter to be eaten as finger food.
Nutrition Facts : Calories 157.2, Fat 13.7, SaturatedFat 1.9, Sodium 17.3, Carbohydrate 8.2, Fiber 3.7, Sugar 1.4, Protein 2.3
BARBECUED OKRA
Steps:
- Preheat the grill to high.
- Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
- Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
- When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
PICKLED OKRA
Steps:
- Wash the okra and trim the stem to 1/2-inch. Place 1 chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down.
- In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks.
- *Tips on Sterilizing Jars
- Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
GRILLED OKRA WITH CAJUN RéMOULADE
Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.
Provided by Steven Raichlen
Time 20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
- Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
- Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
- Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
- Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.
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