More okra????

1 07 2008

I know there has been a lot of okra in the bags lately, and other than the fried okra info from Joelle in one of the comments, there’s not been any info here on how to prepare it. This website has tons of recipes, but I’ll add a few here:

Okra Casserole

This recipe is provided by Maragret Webb of Crossville, Tennessee, who writes: “I have tried Okra many ways, but find this one to be the best”.

Take a medium size casserole dish, spray with pam spray. Layer a layer of fresh or frozen okra, add in order, layer of chopped onion, chopped bell pepper, can of relleno tomatoes with green chilies, cheddar chesse, layer of okra, layer of onion, layer of green pepper, can of stewed tomatoes, monterey jack grated cheese, stuff 4 slices of bacon around edges of dish to season, salt and pepper.
Preheat oven to 375 degs. (F). Bake for 45 to 60 minutes, or until the pepper and onion are tender.

Only make one layer if you have a small family. The two layers work fine for a larger dish to take to family and church gatherings. You can make this hotter by adding a little tobasco. It is delicious.

Grilled Okra (good for BBQs this summer)

This recipe is provided by Travis Hall from Belton, Texas.

15 to 20 tender okra pods, 3 inches long
Olive Oil
Cajun Seasoning

Place okra on a metal or wooden skewer through the side at the center of the pod. Brush with Olive Oil. Sprinkle on Cajun Seasoning.
Grill on charcoal or gas grill for 2 to 3 minutes then turn over and grill until turning brown.

Serve and eat while still warm.

Note added by Travis: I tried a little bit of a change in grilling my okra today. Using 2 skewers and building like a ladder works a lot better than trying to turn the okra on just 1 skewer. Make an individual ladder for each guest.

Smothered Okra, Eggplant and Tomato

From Paul Prudhomme’s “A Fork in the Road”

1 1/2 teaspoons onion powder
1 teaspoon salt (omit if using canned tomatoes with salt)
1 teaspoon dried mustard
1 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper (or use all black)
1/2 teaspoon dill weed
1/8 teaspoon cayenne pepper (red pepper)
2 cups chopped onion, in all
1 cup chopped green or red bell pepper
2 cups chopped okra, in all
1 medium eggplant, peeled — 1 cup finely diced,
remaining medium diced.
3 cups fresh tomatoes chopped, or 2 cans diced tomatoes
1/2 cup tomato sauce (omit if using canned tomatoes which
already have lots of juice)
1 cup apple juice
1) Mix spices in a small bowl.
2) Combine 1 cup of chopped onion, 1 cup finely chopped eggplant, 1
cup of okra (I put in a food processor and pulse to chop finely)
3) Heat non-stick skillet or pot over high heat about 4 minutes. Add
chopped vegetables, bell pepper and seasoning mix, stir and cook for
about 5 minutes. Vegetables should stick to bottom of pan, then you
unstick and stir them so that they carmelize (brown) a little but
don’t burn.
4) Stir in 1 cup of apple juice, stir to unstick from bottom, add 1
cup of tomatoes. Cook, stirring occasionally until most of liquid
evaporates, about 20 minutes.
5) Add remaining onions, okra, eggplant and tomatoes (tomato
sauce if used). Scrape to clear bottom and cook 10 minutes or more
until eggplant is cooked.

Eggplant Parmigiano

23 06 2008

Here is a recipe submission for Eggplant from a wonderful customer, Heidi!

I tried this last week and it was a hit. I will do it again with the eggplant for this past week. This from Rachel Ray’s book 365 No Repeats. It is called Turkey Cutlet Parmigiano with warm, fresh grape tomato topping, pesto and Mozzarella. I substitued the eggplant for the turkey cutlet.

2 tablespoons Olive oil
1 yellow onion finely chopped
3 garlic cloves chopped
Salt and pepper
4 tablespoons flour
2 eggs
1 cup Italian bread crumbs
1/2 cup grated parmigiano-reggiano
1/4 cup Flat leaf parsley ( I sprinkle dried parsley) chopped
2 lbs turkey cutlets (I used the eggplant instead)
1 pint grape tomatos
1/2 dry white wine or chicken stock
1 cup store bought, good quality pesto sauce ( I used a dry mix and fresh, could have been better)
1 large ball of fresh mozzarella cheese, thinly sliced or grated

For grape tomato topping, preheat a medium size skillet over medium high heat with 2 tablespoons of olive oil. Add onions, garlic, salt, and pepper. Cook until the onions are transluent, 2 to 3 minutes.

While the onions are cooking, set up the breading station for the turkey cutlets (Eggplant). Place flour in a shallow dish. In another shallow dish, thoroughly beat together the eggs with a splash of water. In a third shallow dish, combine bread crumbs, parmigiano and parsley. Heat a thin layer of olive oil in a large skilled just enough to coat the bottom of the pan, over medium to medium high heat. Season the cutlets with salt and pepper on both sides and turn lightly in the flour ( I omitted the season of the eggplant). Thoroughly coat the cultlets (eggplant) in the eggs and then in the breading, and add to hot oil. Cook the cutlets (eggplant) in a single layer, in 2 batches if neccessary, for 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Remove the cooked cutlets (eggplant) to a plate lined with a paper towel.

To the skillet with the onions add the grape tomatoes and white wine or stock. Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.

Preheat the broiler

Arrange the cooked cutlets (eggplant) on a cookie sheet. Top each cutlet (eggplant) with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of mozzarella cheese. Place cookie sheet under the broiler and broil unti the cheese warms and melts but has not browned. Serve immediately.

This is a great recipe with the turkey and was great with the eggplant. My kids even ate this!!

Melody’s Super Easy Vegetable Stir-Fry

21 05 2008

Your Favorite Veggies

Olive Oil
Large Skillet

Step 1:
1-2 T. olive oil into a large skillet on medium to high heat.

Step 2:
Cube root veggies like carrot, potato & onion and toss in skillet as you go. They take longer to cook that other veggies. Do not stir until the veggies have browned, maybe 5 minutes.

Step 3:
Cube other veggies like peppers, green beans, zucchini and eggplant and toss in as you go. The zucchini and eggplant get too mushy if cooked too long, so add those last.

You really can add anything you want — meat can be cubed and cooked in the skillet before. You can add teriyaki sauce and serve on rice. Pineapple might even be fun to try in there too.