ROASTED OKRA, TOMATOES & GARLIC
This recipe comes courtesy Chef Scott Peacock another okra dish made on the today show for Giada De Laurentiis. Giada had never tasted okra before the show.
Provided by Barb G.
Categories Vegetable
Time 37m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
- Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
- Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
- Drizzle with olive oil season with salt & pepper, stir together.
- Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
- Serve hot, warm or at room temperature, enjoy.
Nutrition Facts : Calories 83.7, Fat 6.9, SaturatedFat 1, Sodium 5.3, Carbohydrate 5.5, Fiber 1.8, Sugar 1.7, Protein 1.2
BRAISED OKRA WITH ROASTED GARLIC AND TOMATO
When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
- Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
- Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
- Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.
SPICED OKRA AND TOMATOES
Provided by Virginia Willis
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a saute pan, heat the oil over medium heat. Add the onions and cook, stirring, until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the wine and cook until reduced by half, 3 to 5 minutes. Add the okra, red pepper flakes, tomatoes, thyme and bay leaves. Season with salt and pepper. Cover, decrease the heat to low and simmer, stirring occasionally, until the okra is just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.
OKRA AND TOMATOES
This is a very simple recipe. I hope you enjoy it as much as my family does.
Provided by GWYNN
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
- Garnish with crumbled bacon, if desired.
Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g
OKRA WITH TOMATOES AND OREGANO
Provided by Moira Hodgson
Categories easy, quick, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
- Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 7 grams
FRESH OKRA WITH TOMATOES AND GINGER
Categories Garlic Ginger Tomato Side Vegetarian Summer Okra Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
- Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.
OKRA WITH TOMATOES
This is a yummy side dish with rice. Using two types of tomato gives the dish texture and is a tasty explosion of flavors with lots of garlic and crushed red pepper.
Provided by iheartcooking
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 13.1 g, Fat 1.1 g, Fiber 3.9 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 311.8 mg, Sugar 5.1 g
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