rantipole
Sep 20th, 2006, 11:36 PM
I got this recipe from a 1997 issue of Natural History magazine. They did an article on the history of okra. I love this recipe, especially in the cold of winter.
2 tblspns vegetable oil (optional)
1 medium yellow onion, halved and sliced
half pound of okra, washed and left whole (use the smallest okra pods you can get)
1 can (14 oz) canned whole tomatoes and the juice
1 tsp salt
1 tsp black pepper
1 tblspn sugar
Combine onion, salt pepper, and juice from tomatoes in saucepan. Crush tomatoes by hand (carefully or they will squirt you) and add. Stir in okra. Cover and cook over low-medium heat until pods are tender--20-25 minutes. Reduce heat, add oil and sugar, stir and serve.
This is delicious over rice or other grains. I usually cut the pepper in half or it is too hot for me. I also normally add some sliced mushrooms and about a half cup of frozen corn. You can do pretty much anything with this recipe and it is always good.
Let me know what you think.
Cheers,
rant
2 tblspns vegetable oil (optional)
1 medium yellow onion, halved and sliced
half pound of okra, washed and left whole (use the smallest okra pods you can get)
1 can (14 oz) canned whole tomatoes and the juice
1 tsp salt
1 tsp black pepper
1 tblspn sugar
Combine onion, salt pepper, and juice from tomatoes in saucepan. Crush tomatoes by hand (carefully or they will squirt you) and add. Stir in okra. Cover and cook over low-medium heat until pods are tender--20-25 minutes. Reduce heat, add oil and sugar, stir and serve.
This is delicious over rice or other grains. I usually cut the pepper in half or it is too hot for me. I also normally add some sliced mushrooms and about a half cup of frozen corn. You can do pretty much anything with this recipe and it is always good.
Let me know what you think.
Cheers,
rant