OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
OKRA AND TOMATOES
This is a very simple recipe. I hope you enjoy it as much as my family does.
Provided by GWYNN
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
- Garnish with crumbled bacon, if desired.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g
OKRA WITH CORIANDER AND TOMATO SAUCE
Not many people know this, but Okra is a vegetable native to Africa and later introduced to the Middle East and Arabian countries by the slave traders. Lots of people are wary of okra because of the texture and "slime", factor, but you can minimize this by keeping okra whole and not overcooking it. I love okra!!!
Provided by Jostlori
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large frying pan, then add the onion and cook over medium heat for 5 minutes, or until transparent and golden.
- Add the garlic and cook for another minute.
- Add the okra to the pan and cook, stirring, for 4-5 minutes, then add the tomato, sugar and lemon juice, and simmer, stirring occasionally, for 3-4 minutes or until softened.
- Stir in the coriander (cilantro), remove from the heat and serve.
Nutrition Facts : Calories 238.7, Fat 18.4, SaturatedFat 2.6, Sodium 22.1, Carbohydrate 18.3, Fiber 5.7, Sugar 7.6, Protein 3.8
OKRA WITH TOMATO SAUCE & COUSCOUS
Try this easy vegetarian dish that makes the most of storecupboard tomatoes by adding the unctuous texture of okra. Serve with couscous, feta or yogurt
Provided by Miriam Nice
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan, add the onion and cook over a medium-high heat for 10 mins, adding a splash of water if the onions stick. Add the okra, garlic and allspice, toss to coat the okra in spices, then add the passata. Pour in 100ml of water, cover and simmer for 40 mins or until the okra is tender.
- Pour 350ml boiling water over the couscous, cover and leave to stand for 10 mins, then season and stir with a fork to break up any clumps.
- Stir the lemon juice into the okra, then serve on top of the couscous with feta and parsley scattered over, or yogurt spooned on top.
Nutrition Facts : Calories 550 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
CURRIED OKRA WITH TOMATO
If you like it hot, use as many of the hot chilies as you like, or leave them out. With some grilled chicken or fish or shrimp, makes a very nice meal. Cooking time does not include defrosting time if you have to use frozen okra.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- If fresh okra is used, trim off tough stems.
- If frozen okra is used, defrost and drain.
- Put the tomatoes in a saucepan and bring to the boil.
- Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
- Heat the oil in a saucepan over medium high heat and add onions and garlic.
- Cook, stirring, until the mixture is softened.
- Sprinkle with curry powder and ground coriander and cook briefly.
- Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
- Stir in chilies and fresh coriander.
- Add the okra, chicken broth and salt and pepper to taste.
- Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.
FRESH OKRA WITH TOMATOES AND GINGER
Categories Garlic Ginger Tomato Side Vegetarian Summer Okra Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
- Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.
OKRA WITH TOMATO SAUCE (DIP'S COUNTRY KITCHEN)
Provided by Craig Claiborne
Categories side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
- Put the okra in a saucepan and add about 1/2-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
- Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
- Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 748 milligrams, Sugar 6 grams, TransFat 0 grams
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