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Tuesday, January 26, 2010

spiced okra


I think okra is one of the best vegetables in the world...maybe the best.  (You can tell I grew up in Oklahoma, huh.)  But, as much as I love okra, I'm hesitant to cook it without frying it.  I'm sure you can imagine why.  If you know anything about okra, you know it can get disgustingly slimy when cooked the wrong way - even if it tastes good, just looking at it will turn your stomach.

I have been determined to figure out more ways to cook okra without frying it - ways that won't end up slimy.  As of today, I've come up with at least one solution...and my husband LOVED it!  I've cooked it two ways - the way I'm presenting below and also by adding meat and making it a main dish.  Both ways were great.

This okra is healthy and really spicy.  And it's remarkably free of slime.

First mix together the following - 2 1/2 teaspoons paprika, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (you can omit this if you are afraid of the heat), 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon white pepper.



Toss 2 cups of frozen okra (no thawing needed) and about a tablespoon of oil in a nonstick skillet.  Heat on medium and start stirring.




Toss the mixed spices in with the okra and stir everything together.  Add a teaspoon of minced garlic.

 

Once you've got the okra good and coated with the spices, add 1/4 cup of water.  Continue cooking until the liquid is completely dissolved.  At this point, check your okra.  If it's still too crisp, add another 1/4 cup of water and continue cooking until water is dissolved.


Continue cooking with small amounts of water until your okra is tender.  Serve with a large glass of water - it gets spicy!


Spiced Okra
 
2 cups frozen okra
2 1/2 t. paprika
1 t. onion powder
1 t. minced garlic
1/2 t. cayenne pepper (optional)
1/4 t. dried oregano
1/4 t. dried basil
1/4 t. white pepper
1 T. oil

Put okra and oil in nonstick skillet on medium heat.  Add spices and stir.  Add 1/4 cup water and cook until liquid is dissolved.  Check okra; if it's not tender enough, add another 1/4 cup water and cook until liquid is dissolved.  Continue until okra is tender.  Serves 4

Nutrition: 58 cal, 4g fat, 0g sat fat, 0mg cholesterol, 3mg sodium, 6g carbs, 2g fiber, 2g sugar, 1g protein, 20% vit. A, 16% vit. C, 6% calcium, 4% iron.

3 comments:

  1. The okra sounds great! Thanks for linking your post to TMTT.

    ReplyDelete
  2. Looks great! I will have to try this - slimy okra is just icky. Great job finding a way to have non-fried, non-slimy okra!!

    ReplyDelete
  3. You even make okra look good!!! Wow! Amazing!

    ReplyDelete

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