Okra And Onion Sauté Recipes

OKRA AND ONION SAUTé

Steps:

• Bring a pan of salted water to a boil.
• Add okra, uncut--whole.
• In a separate sauté pan, heat butter then sauté onions until tender.
• Okra should be tender at this time. Drain okra from water then add to butter and onions.
• Add garlic.
• Season to taste with salt and pepper.
• Sauté for about 3 minutes.
• Enjoy!

OKRA AND BLACK-EYE PEA SAUTE

Steps:

• In a large saute pan, cook bacon until fat is rendered. Remove bacon with slotted spoon and set aside. Saute yellow onion and garlic in bacon drippings until soft. Add okra, corn, and chile pepper and cook until tender, about 10 minutes. Add black-eyed peas, green onion, and cherry tomatoes and cook an additional 5 minutes. Season with salt, pepper and chopped parsley and toss in reserved bacon.
• Soak 2 cups beans overnight in water to cover. Rinse the beans and place in a pot with enough water to cover the beans. Add the onion and the black pepper. Over high heat, allow to come to boil then reduce to simmer and cook for about 45 minutes or until beans are firm but cooked. Season with salt. Let the peas sit in this liquid for 15 minutes before draining.
• Preheat oven to 250 degrees F.
• Place the cut cherry tomatoes on a sheet pan, cut side up. Season with salt, pepper, brown sugar, and sprigs of thyme. Dry in the oven for 4 to 6 hours. Check periodically to make sure they don?t burn.

PAN ROASTED OKRA WITH ONIONS AND FIVE SPICES 'BHINDI SABZI'

Steps:

• Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
• Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
• Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

ROASTED OKRA AND ONIONS

Steps:

• Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.

OKRA, ONIONS, AND MUSHROOMS

Steps:

• Heat the olive oil over high heat.
• Reduce heat to medium (6), and saute okra for 2 minutes.
• Add onions and saute for an additional 3 minutes.
• Add mushrooms, salt and pepper, and saute for an additional 10 minutes.

SAUTEED OKRA

Steps:

• Wash okra under cold water, and pat dry with paper towels. Trim stem ends.
• Heat a cast-iron or other heavy skillet over medium-high heat until hot. Add bacon, and cook, turning occasionally, until golden. Drain bacon on paper towels, and crumble into pieces.
• Discard all but 3 tablespoons of bacon fat; return pan to heat. When fat is hot but not smoking, add okra. Cook, turning occasionally, until okra is bright green and slightly browned, 8 to 10 minutes. Season with salt and pepper; transfer to a platter. Sprinkle with crumbled bacon and pepper flakes, if desired. Serve immediately.

OKRA & CORN SAUTE

Steps:

• Cut okra lengthwise; set aside. In a large skillet, cook bacon over medium heat until crisp. , Stir in the corn, Italian seasoning and reserved okra; saute until okra is tender and corn is lightly browned.

SAUTEED OKRA WITH TOMATO AND CORN

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.