MEDITERRANEAN OKRA AND TOMATO STEW
Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.
Provided by Martha Rose Shulman
Categories dinner, weekday, appetizer
Time 2h15m
Yield Serves four as a main dish with rice, six as a side
Number Of Ingredients 13
Steps:
- Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
- Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
- Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams
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.
BEEF, TOMATO, AND OKRA STEW
Homey okra stew with beef and tomatoes. Serving suggestion: steamed white rice.
Provided by m0rdsithh
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
- Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.
Nutrition Facts : Calories 170 calories, Carbohydrate 17.4 g, Cholesterol 17.4 mg, Fat 9.1 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 3.3 g, Sodium 739.9 mg, Sugar 8 g
OKRA, ONION AND TOMATO STEW
Provided by Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.
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
Steps:
- Sauté aromatics Heat oil in a medium Dutch oven or heavy pot over medium heat. Add onion and sauté for 1 minute. Add garlic and sauté until onion is soft and translucent, about 5 more minutes. Reduce heat if they begin to brown.
- Stew vegetables Add tomatoes and cook for 2 minutes until they begin to release some of their liquid. Add salt, pepper, and cayenne. Stir in okra and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and very gently simmer until okra is tender, about 1 hour.
- Add herbs and garlic Chop oregano and add to mixture. Tear basil leaves and fold into the stew. Stir in garlic, if using.
- Serve Transfer to a serving dish and garnish with a few grindings of pepper and a drizzle of oil.
STEWED OKRA AND TOMATOES
I knew I had an okra recipe somewhere. Felt obligated to post it for the okra fanatics out there. Have not done this for a long time. I must try it again soon.
Provided by Tebo3759
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook onion in butter in saucepan until lightly browned.
- Add remaining ingredients.
- Cook until okra is tender and mixture thickens (about 15 minutes).
- Stir occasionally to prevent sticking.
Nutrition Facts : Calories 69.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 33, Carbohydrate 8, Fiber 2.2, Sugar 4.2, Protein 1.7
OKRA, ONION, AND TOMATO STEW
Steps:
- In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra.
- Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute.
- Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning.
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