![]() Who am I? Just a southern momma that loves a good find, a great recipe, home decor and of course a bargain! For more fun finds. ½-1 small habanero pepper, chopped (if sensitive to heat, remove the seeds) ½-1 tsp smoked paprika. Did you know okra is low in calories and fat and high in antioxidants! It’s a great way to get nutrients in while still feeling full and satisfied! A hearty vegan recipe for stewed black eyed peas Slow Cooker Black-Eyed Peas, Okra and Tomatoes. Serve over rice for a full meal in a bowl! Undrained tomatoes will make it more of a soup consistency. Fresh tomatoes can be substituted with 1 14.5 oz can of diced tomatoes. Options: You can add 1 cup ham when simmering or cooked shrimp at the end or omit protein altogether. Combine chopped tomatoes, okra, chicken stock, tomato paste, Cavenders seasoning in a large stock pot or dutch oven. All you need is a big pot for boiling the okra you can finish simmering the okra with the tomatoes in the same pot. Add onions and garlic and cook until softened and translucent, for about 10 minutes. Dip 4 large okra in the batter, drain off excess batter and fry for 1 ½ minutes on each side until golden brown. Heat canola oil in a large pot over medium-low heat. Heat oil in a large skillet over medium-high heat to 350☏. In a medium bowl, add the okra and toss in vinegar. Here’s what you need to do: Saute the chopped bacon and onion in a drizzle of olive oil. How To Make Okra and Tomatoes If you can boil water, then you can make this dish. Add flour, Savory seasoning, and salt, leaving small lumps in the batter. ![]() Truth: My love for the actual recipe came much later in my adult years! The print was from Charleston artist Gaillard Originals, and I always loved it. Especially in the kitchen.Want an easy, filling, healthy dish? Give this stewed okra and tomatoes a try! I remember always seeing this recipe hanging in my granny’s kitchen. My Grandma died in 91, but I still think of her quite often. A lot of what I impart thru this wonderful website has origins in the woods and cotton fields of AR. ![]() I took over making dinner every night for my much-younger siblings by my early teens. Cover the skillet and bring the stew to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally. Stir with a large wooden spoon until well combined. Add the diced tomatoes, the sliced okra (fresh or frozen), and the spices. She learned to cook by using whatever you could grow, catch or come up with, and I learned from her (my mom grew up in the restaurant and never had to cook!). This is called deglazing and will give this dish more flavor. We'd have fishfries every weekend after they'd return in the spring, of pompano and flounder and jack. ![]() Then she met my Grandpa (her 3rd hubby she outlived them all!) and retired to travel in a motor home and fish the Gulf off the coast of Corpus Christie every winter. She eventually owned a restaurant with my Aunt Georgie in lovely backwater Arcadia, IN. She was born in 1904 and grew up a very poor sharecropper in rural AR & MO, moving north steadily over early adulthood into IN, chasing better-paying factory jobs. Stir in okra, add water/broth, sofrito, salt and cook for about 15-20 minutes or more stirring occasionally. Then add tomatoes, bay leaf, thyme, cayenne, and corn, cook for about 5 minutes. Add onions, garlic, and paprika then saute for about 2 -3 minutes. I LOVE okra my Grandma used to grow it in her backyard garden every year, along with other stuff like rhubarb and squashes. Heat a saucepan with about 1 tablespoon of oil. DeliciousOkraAndStewedTomatoesRecipe OkraAndStewedTomatoesHowToCookOkraAndStewedTomatoes HowToCookOkraAndTomatoesOkraRecipes HowToCookOkra SouthernOkr.
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