MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
OKRA IN LEMON BUTTER
Completely simple and wonderfully tasty. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash okra weell; trim stem end, leaving enough on the pod to keep the juice inches.
- Cover with boiling water and boil gently until tender, approximately 15 minutes.
- When half done add a little salt.
- To serve, drain very well, pour into a hot dish and add melted butter and lemon juice.
CATFISH AND OKRA WITH PECAN BUTTER SAUCE
Categories Fish Nut Tomato Vegetable Roast Quick & Easy Dinner Pecan Seafood Okra Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
- Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
- Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
- When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
- While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.
CRISPY SHREDDED OKRA WITH TOMATO AND LEMON
Provided by Julia Moskin
Categories weekday, appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy pot, heat 2 inches oil to 350 degrees. Place a thick layer of paper towels nearby. Working in batches to avoid crowding pan, fry okra until crisp, about 5 to 7 minutes. Seeds will swell and okra will be deeply colored at edges. Drain on paper towels.
- In a serving bowl, toss okra together with onion, tomatoes and cilantro. Squeeze lemon juice over all, and mix in salt and chaat masala. Taste and add more lemon, salt and masala as needed.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 23 grams, Carbohydrate 11 grams, Fat 25 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 156 milligrams, Sugar 3 grams, TransFat 0 grams
OVEN-ROASTED, LEMON-PARMESAN OKRA
Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes, rather than trying to find decent fresh okra in grocery stores!
Provided by KerfuffleUponWincle
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
- Remove okra from oven, and immediately top with additional grated cheese.
- Taste and season with additional salt and pepper, if necessary.
- Makes four servings.
MEL'S FABULOUSLY EASY SAUTEED OKRA
Okra sauteed in olive oil with lots of garlic. Cornmeal is added toward the end--fabulous fried okra with less oil and with only one pan, no messy battering and frying. Enjoy!
Provided by bwhite
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 9 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 118 mg, Sugar 1.5 g
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