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
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
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.
OKRA AND TOMATOES - GULLAH STYLE
Make and share this Okra and Tomatoes - Gullah Style recipe from Food.com.
Provided by Porfavorcorona
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat bacon grease in a heavy nonreactive skillet over medium high heat.
- Cook onion 3-4 minutes or until translucent.
- Add okra and cook another 5-6 minutes, or until okra begins to brown.
- Stir in tomatoes, sugar and salt and pepper to taste.
- Cover skillet and simmer over low heat 20-30 minutes or until thickened.
Nutrition Facts : Calories 96.3, Fat 3.5, SaturatedFat 1.3, Cholesterol 3.1, Sodium 19.4, Carbohydrate 15.4, Fiber 5.1, Sugar 6, Protein 3.3
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