Stewed Okra and Tomatoes

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 teaspoon pure chile powder, such as ancho
• Pinch of cayenne pepper
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 pound okra, stemmed and sliced 1/2 inch thick
• 2 medium tomatoes, coarsely chopped
• 1/2 cup water
• Salt

​Preparation:

1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.   
2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

https://www.foodandwine.com/recipes/stewed-okra-and-tomatoes

Okra with Chick Peas in Fresh Tomato Sauce

Ingredients:

• 2 tablespoons extra-virgin olive oil, plus more for serving
• 1 medium-size yellow onion, chopped (about 1 3/4 cups)
• 2 garlic cloves, very finely chopped
• 5 garden-ripe tomatoes, cored and chopped (about 4 cups)
• 1 tablespoon ground cumin
• 1 tablespoon harissa (or Sriracha chili sauce)
• 1 teaspoon lemon zest, plus 1 tablespoon fresh juice (from 1 lemon)
• 1 pound fresh okra, stems trimmed, cut into 1/2-inch-thick slices
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 (15.5-oz.) can chickpeas, drained and rinsed
• 1/4 cup chopped fresh flat-leaf parsley

Instructions:

1. Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.
2. Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.
3. Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.

https://www.southernliving.com/recipes/okra-and-chickpeas-fresh-tomato-sauce-recipe

Okra with Tomatoes

Ingredients:

• 4 Garlic Cloves
• 3 tablespoons Olive Oil
• 4 cups Okra
• 1 small Onion
• Salt and Pepper to taste
• 1 pint Cherry Tomatoes
• Cider Vinegar to taste

Instructions:

1. Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden.
2. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges)
3. Season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes.
4. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

https://www.foodnetwork.com/recipes/food-network-kitchen/okra-with-tomatoes-recipe-2103770

Okra Summer Salad

Ingredients:

• 1 pound fresh okra, cut into 1/2-inch pieces
• 1 15-ounce can of black beans, drained and rinsed
• 1 ear of corn (fresh sweet peak-season corn preferred)
• 1 large, white onion, diced
• 1 pound (about 15-20) cherry tomatoes, halved
• 3 tablespoons extra virgin olive oil
• Sea salt
• 1/2 teaspoon freshly ground pepper
• 1 ripe avocado

Instructions:

1. In a large pot of salted boiling water, blanch the okra until it's bright green, about 30 seconds. Drain well and allow to cool to room temperature. Cut the okra into 1/2 inch pieces, and discard the stems.  
2. Add the okra, beans, corn, onion, olive oil, sea salt, and pepper to a large mixing bowl, and toss gently until the olive oil is evenly distributed. Chill for 30 minutes or more. Before serving, cut the avocado into 1/4-inch pieces and gently toss with the salad. Add more salt and pepper to taste if necessary.

https://www.foodandwine.com

Okra with Tomatoes

Ingredients/Instructions:

• 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.

foodnetwork.com/recipes/food-network-kitchen/okra-with-tomatoes-recipe-2103770

Easy Indian Style Okra

3 tbsp butter

1 medium onion, chopped

1 lb fresh okra

½ tsp ground cumin

½ tsp ground ginger

½ tsp ground coriander

¼ tsp ground black pepper

salt to taste

Instructions:

Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Source: http://allrecipes.com/recipe/easy-indian-style-okra/

Fried Pecan Okra

1 cup Pecans

1 ½ cups all purpose baking mix

1 tsp kosher salt

½ tsp pepper

About 1 pint or so of Okra

Peanut Oil

Instructions:

Place pecans in an even layer in a shallow pan.

Bake at 350 degrees for 10 minutes or until lightly toasted, stirring occasionally. Process pecan, flour, salt and pepper in a food processor until pecans are finely ground. Place pecan mixture in a large bowl. Add okra and toss to coat. Gently press pecan mixture into okra. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees. Fry okra in batches, turning once, 5-6 minutes, or until golden brown.

Source: http://www.myrecipes.com/recipe/fried-pecan-okra-10000001589415/