Stewed okra tomatoes4/29/2024 It wasn’t something that regularly made its way onto my plate as a kid so it’s not shocking that I would have to discover it as an adult. But I honestly can’t pinpoint a specific culinary memory or experience. Before that moment I’m sure I encountered okra at some point in my life, most likely fried. The farmer had me try it raw so I obliged because she insisted it was her favorite way to eat it. The first true memory I have of eating okra was when I was in my mid-20s at my local farmers market when I lived in East Texas. Old Bay seasoning, shallots, and garlic lend plenty of delicious flavor to round out this vegan and gluten free dish! Lemon White Chocolate Cheesecake – This is literally the best cheesecake in the world.Cheesy vegan grits form a pillowy base for stewed summer okra and tomatoes.Add your favorite seasonings! You couldn’t go wrong with some chili powder, curry, garlic powder, smoked paprika, the list goes on and on.Add some other vegetables like, garlic, bell peppers, fresh cherry tomatoes, or carrots to give it some extra flavor and nutrition!.Toss in some golden couscous or other grain to make it a main course!.Add some cream to give it a delectable creaminess.This recipe is open to interpretation! If you don’t like onion, leave it out!.The fresh taste of the okra with the rich acidity of the tomatoes makes a great relationship. The okra will be perfect tenderness and the onion and tomato sauce has cooked down and brought out the sugars in the vegetables.After the sauce has reduced it makes a perfect mix of flavors and textures!.You can add more water if you need to cook it for longer as well! If the juice evaporates out before the okra is cooked, then just throw a cover on it.We want the water to evaporate out so that the dish develops a nice, thick sauce.Cook the ingredients down, on medium-low heat for about 20 minutes. Add the purée and seasonings to the fried okra.Blend the onions and tomato to make a tomato and onion purée.Pack them in your blender in no specific order.Cut the tomatoes and onions into chunks that can fit in your blender.Fry it until crispy and brown on the skins of the okra.Frying it will also brown the outsides of the okra and add a delicious flavor!.Frying it in this way will dry out the okra and make it less slimy. Many people who don’t like okra don’t like it because of the sliminess of it.Fry the okra in olive oil on medium heat.Slice your okra into bite sized pieces.I had no idea that okra could be so desirable as table fair until I tried this recipe. Thus far, we have eaten mostly fried okra and stewed okra. The sliminess of okra had been talked about around me for years. The large yellow flowers give way to some very fast growing and nutritious fruits. I was absolutely stunned at how beautiful this plant is. I moved to Oklahoma and one of the first plants we tried to grow in the southern climate was okra. None of us northerners knowing that to the south of us there was a very reliable food crop. Okra was one of those foods that we just never ate. If you like farm fresh produce as much as I do, you might like these other posts of mine! This recipe is quick and easy, so you can make it in a flash. I am in love with this okra recipe! It is very easy, and good enough to convince anyone that okra deserves its place on the American plate.
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