![]() ![]() Creole Seasoning - okra is traditionally used in Creole or low country cuisine, so use your favorite Cajun seasoning before roasting the okra, then plan to serve it as a side with etouffee, or Cajun-grilled shrimp!.Once cooked, serve the okra with chopped fresh tomatoes and crumbled feta. Cavendar's Greek Seasoning + fresh tomatoes + feta crumbles - plan to add any all-purpose Greek seasoning blend to the okra before roasting.In this case, I'm using lime juice as an unexpected touch - I love the way it pairs with the smoky paprika and cayenne!įlavor Variations for Simple Roasted Okra Lime juice - a splash of fresh citrus really elevates the flavor of any roasted vegetable dish.It's filled with heart-healthy fats and antioxidants! Olive oil - my preferred oil for roasting vegetables.Special spice blend- including smoked paprika for bold flavor and color, a little garlic powder, a pinch of cayenne for a mild amount of heat, a bit of brown sugar to balance the flavor, and salt and pepper of course!.Fresh okra - small, 2-4 inch pods purchased preferably from your local farmer's market or grown in your own little garden!.But when eaten by itself, I'm sure most of us will prefer the non-slimy version of okra. Now don't get me wrong, some slime can be desireable for thickening purposes if you are making gumbo or a creole dish. Preparing fresh okra- whether you plan to serve the okra chopped up raw in salads, sauteed in a summer succotash, grilled on skewers, or roasted in the oven, the key to preventing that infamous "slimy" texture is to dry it thoroughly with paper towels or a tea towel after washing it.The best way freeze okra is to blanch it in boiling water for 2 minutes, plunge in an ice water bath, and then dry thoroughly before freezing in an airtight container. Plan to eat your fresh okra within 2-3 days of purchasing, or freeze it for later. Any moisture may cause your okra to grow mold or become slimy. Storing fresh okra - once you get your fresh okra home, you will want to make sure it is completely dry before placing it in a paper bag for storage in the refrigerator.You want the pods to be firm and plump - avoid choosing pods that are soft and limp. Selecting fresh okra- for maximum flavor and tenderness, you want to choose okra pods on the smaller side, about 3-4 inches in length.Below are a few tips that I've gathered from talking to farmers about selecting, storing, and preparing fresh okra: So roast it, I did! And boy was I happy with the results!įresh okra is in season from July-September and grows most abundantly in the South where summers are hot and humid. They are the experts, after all! They advised that I try roasting the okra for my first attempt at cooking it, as sauteeing it might result in the "sliminess" that okra gets a bad wrap for. Maybe it's because okra is only in season for a short period of the year? Or you can't readily purchase okra in the grocery store? Or perhaps because I never think to purchase frozen okra? I really can't say.Īnyhow, I have my friends at The Food Initiative to thank for inspiring me to buy some of their delicious fresh okra and try roasting it. ![]() But for whatever reason, I had never cooked it myself. I LOVE okra and have grown up eating it - fried okra, pickled okra, and gumbo being my favorite okra dishes. Seriously, how can I call myself a Southerner? I don't know how this happened. It's seasoned with a sweet and smoky paprika rub and finished with a splash of fresh lime juice! We picked up fresh okra at our local farmer's market for this recipe.ĭuring a recent trip to our local farmer's market, Ryan and I bought a veggie that I'm honestly shocked to say I had never purchased or cooked before: okra. Bake at 375 degrees about 15 minutes or until okra is tender.This easy recipe for Simple Roasted Okra is my favorite way to cook fresh okra. Generously shake chili powder over the top. Place okra on a baking sheet and drizzle with olive oil and salt and pepper. Add in basil, pine nuts and Parmesan Cheese. Squeeze the juice of one lemon over top and stir. Place on a baking sheet and bake at 350 degrees for about 20 minutes. Toss broccoli with olive oil, minced garlic and salt and pepper. I wanted to share two of our go to favorite veggie side dishes that are simply so easy to make and packed with flavor! My kids both love these so I make them fairly often!Ģ-3 heads broccoli chopped into bite size pieces ![]()
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