We’re back from a week at the lake and thanks to my friend Annette and husband Don, the garden is thriving. We have tomatoes, beans, peppers (poblano and green), turnips, and okra. Okra is a favorite vegetable at our house, we often make a lovely Indian dish called Bindhi Masala - flash-fried okra with onions and spices. If you’ve not tried it you must - it’s delicious.
Okra can be tricky to prepare. It can get all slimy, which is why so many people don’t like it, and until I learned how to cook it - I hated the slime too. There are many ways to reduce the slime but my favorite are:
- Soak in a vinegar bath
- Wash and let completely dry before you even think about cooking
- Cooking at high heat with olive oil
- Roasting at a high temp
Last night, after returning from the lake, I knew we had to use up some of the okra - it’s very perishable and once picked needs to be used in short order. We also had a cucumber that was aging and 2 tomatoes that were pretty ripe. I had some mussels in a garlic wine sauce (from Aldi - one of the best $4.00 you will ever spend), so I chopped, sliced, marinated, and roasted the ingredients. We had marinated cucumbers, tomatoes, onion and green pepper, mussels, and garlic-roasted okra.
Ingredients:
- 1 lb okra
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp. sea salt
- 1.5 Tbsp melted plant-based butter
Instructions:
- Rinse the okra and dry it with a paper towel (at least 30 minutes, longer is better). Trim away the stem ends, and then cut into 3/4 inch pieces. Place the okra in a medium-sized mixing bowl.
- Mix paprika, garlic powder, paprika, and salt in a small dish.
- Sprinkle the seasoning mix over the okra and then add the melted butter. Mix well
- Transfer the okra to a parchment-lined cookie sheet and spread them out evenly.
- Bake @ 450 degrees for approximately 15 minutes.
Enjoy - thanks for stopping by!
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