Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Spread the okra on a sheet pan in a single layer. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Rinse the okra, and dry with a paper towel. Cover and let the pot simmer for 20 to 25 minutes, until most of the liquid is absorbed and the rice is cooked. This garlic sauted okra recipe is so simple and includes a useful tip for preparing okra: Pat dry. A light cornmeal coating on the pods and a quick dunk in hot. OKRA RECIPE FREEAdd the rice and chicken broth, and bring the liquid to a boil. Fried okra is a classic for a good reason. When choosing okra, look for small, green pods, free of bruises and blemishes, and tips that will snap off like fresh green beans. I personally don't mind it (I actually love it), but I know many people try to avoid it. Cook for five minutes, stirring occasionally. If you choose to bake whole okra, it'll have a bit more of a slimy texture inside than cut okra. You can cut the okra into pieces, or use whole okra in this recipe. OKRA RECIPE HOW TOof berbere seasoning instead of the paprika, salt, and cayenne. How to prepare cuban okra rice 1 Boil on medium heat for 10 minutes all the okra in a pot with one or two cups of water (the water must cover the okra), add the juice of one lemon to eliminate its slimy texture. If you decide to try it, or already have it on hand, just use ½ tsp. This seasoning has a great mix of spices and adds a nice touch to dishes. I learned about this seasoning from a comment on my Cabbage and Chicken recipe (thanks, Kate!), and I've used it in so many recipes since then. But I just want to mention one seasoning that works really well for baking okra, too. In the recipe below, I am using paprika, salt, and a pinch of cayenne to season the okra. In the meantime, store it in the refrigerator in a paper bag. Fill half of the 5-quart or a big wok with water and bring to boil. Prepare a bowl of cold water and set it aside. Shake off the okra to dry or dab it dry with paper towels. Okra is pretty perishable, so try to cook it within a day or two. Prepare the okra: Wash and clean the okra. Run your okra under tap water, turning it as necessary, to clean all sides. Don't buy okra that is above five inches long because it tends to have rough skin, and the seeds are tougher, too. Avoid pods that have a dry end because this is an indicator that the okra has been sitting out on a shelf for a while. If you planning to host a Mardi Gras Pot luck, spicy, lemony okra will fit right in there too.When shopping for okra, look for smooth, blemish-free, bright green pods. Enjoy this flavorful Okra as side dish with meat/seafood or top it over rice to make a meal. If you happen to do not like okra, give this recipe a try, it will change your perspective about this wonder vegetable. I am sure you'll find all these ingredients at home. If you don't have creole seasoning handy, use ingredients in suggestion box to make your own. And lemon (believe me) is must to balance all the flavors. Don't forget to add turmeric because it really makes a lot of difference. In another medium bowl, combine the panko breadcrumbs, Parmesan Cheese, garlic powder, tarragon, black pepper and the remaining ½ teaspoon of Himalayan. Add the arrowroot flour and toss the okra to evenly coat it with the flour. I stir fried okra with creole seasoning, some fresh garlic, onion slices and touch of turmeric. In a medium bowl, season the okra with 1 teaspoon of the Himalayan pink salt. Even picky eaters were saying "nom nom" and finished the plate. Dice the tomatoes into larger sized pieces. I always loved southern favorite Creole Seasoning, used it often in rice, seafood and chicken dishes, but addition of creole seasoning to my Lemon Okra made "Okra", the star dish of our family dinner last weekend. Let the onions cook for several minutes while you prepare the tomatoes. Really, addition of Creole Seasoning, gave a new perspective to my Okra Curry Stir Fry. Keeping okra dry and storing in the crisper drawer in a paper or plastic bag to stop it. Avoiding pods that are shriveled, soft, or dark on the ends. Remove one jar at a time from canner and add 1 tsp dill seed, 1 pod red pepper or 1/8 tsp cayenne pepper and 3 garlic cloves. Picking okra that is taut and firm to the touch. Wash lids and bands with warm soapy water. Bring a canner to a simmer with jars inside. We often make okra curry stir fry, stuffed fried okra or okra pilafs at home but this recipe is specially my favorite for its spiciness, lemony flavor and caramelized sweet okra texture. Mix vinegar, water, and pickling salt in a pot and bring to a boil. Okra can be a great side or main course dish if prepared correctly.
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