Just adjust the seasoning accordingly.ĭrop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion CaribbeanPot. Add the okra, tomatoes, Creole Seasoning, salt, and pepper. Cook for 2-3 minutes until the onions are translucent and fragrant. Add the chopped tomatoes along with the salt and pepper and simmer for around 30-40 minutes. (cook longer if it’s too runny), taste for salt and adjust accordingly (* chicken stock had a sodium element to it so it was to my liking) and keep in mind that it will thicken further as it cools.Įnjoy on steamed rice! BTW, you can add chunks of your fav fish to this dish if you wanted. For the Mediterranean Okra and Tomato Stew. I usually reserve a teaspoon of grease in the pan. Sauté the okra for around ten minutes until it is half cooked and vibrant green. Flavored with bacon, onion, and a few spices this is a great way to enjoy okra. Feel free to remove the thyme stems and discard.ĥ-6 minutes after adding the okra and it should be done. Stewed Okra and Tomatoes makes a delicious southern side dish for summer. That okra will absorb all the tomato goodness and plump up. Now add the pre-cook okra to the pot and bring back to a boil. Turn the heat to medium, add the stock, bring it to a boil and reduce to a smimmer for 8-10 minutes. To help balance the flavors, add the brown sugar. Add the bay leaf, red wine vinegar and salt. Cook them long enough so that they are soft and translucent. For more information on this new approach, read my post here.Add the can of stewed tomato (540ml) and smash the tomato with your spoon to break it down a bit. Aromatics: We used yellow onion and fresh garlic. Note: In the year leading up to my new cookbook’s release, I will be regularly releasing these recipes to 1) maintain a continuing conversation with my readership and 2) give visitors to this site an opportunity to test and provide feedback before editing. Lets talk about some of the key ingredients. Serve warm or at room temperature, drizzled with more olive oil. Fish out the parsley stems and discard, then season with salt and pepper to taste. Stir in the okra, tomatoes, parsley stems, salt, pepper, cumin, coriander, allspice, and cloves and bring to a simmer, then cover and reduce heat to medium-low and simmer until the okra is tender, about 30 minutes, stirring occasionally. Add the onion and saute until softened, about 6 minutes, then stir in the garlic and saute until aromatic, about 1 minute. Warm the oil in a dutch oven or deep skillet over medium heat. This step is said to reduce the sliminess of the okra, and helps accent the okra’s earthy flavor.Ģ. In a mixing bowl, combine the okra, vinegar, and salt toss to combine, then soak for 30 minutes, tossing the okra every 10 minutes, then drain in a colander and pay dry with paper towels. Add the black pepper, cayenne, thyme, cinnamon, and cloves. This dish works well as a hearty side, but really shines during Lent or other fasts, since it is remarkably filling thanks to its generous helping of olive oil.ġ medium onion, diced (about 1 cup diced)ģ ripe tomatoes, grated (about 2 cups grated), or 1 (15oz) can crushed tomatoesġ small handful parsley stems, tied togetherġ. Add the remaining ingredients, water, then simmer: Add the tomatoes, okra, and salt to the pot. These okra fall into the lathera (λαδερά), or oil-based, dishes commonly found among Greek home chefs – simple to prepare, but packed with flavor. Next, stir in the tomatoes, collard greens, and okra. Place a lid on the pot and cook for 40 minutes. Add the, dried (and soaked) black-eyed peas, and water. (or oregano.) Mix well, then bring to a gentle boil. To the onions add crushed tomatoes, diced tomatoes, vinegar, green chiles, bay leaves, seasoned salt, black pepper (or pepper flakes) and thyme. So in celebration of moving on to the next (and arguably the most complicated) stage of the process, let’s enjoy this simple Greek stewed okra recipe. Stir in harissa and tomato paste, stirring to coat the onions. Cook over medium high for 3 minutes or just until softened and beginning to brown. To be honest, editing is my favorite part of writing books I like making small, incremental tweaks to refine my voice, and perfectly lining up every little element of the narrative. I’m looking forward to moving to the next stage of the book-writing process, as I organize the contents, design the layout, and edit the manuscript. Add remaining ingredients and simmer for 15 minutes. Add onions and garlic and cook until softened and translucent, for about 10 minutes. As we enter into November, I have exciting news – I’m just about done with developing and photographing recipes for my next cookbook! I’ve been at it for nearly two years straight – researching, testing, and retesting. Heat canola oil in a large pot over medium-low heat.
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