SMOKY OKRA
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Toss 1 pound okra with 1 tablespoon vegetable oil and 3/4 teaspoon each salt and smoked paprika. Thread the okra across 2 skewers, leaving a bit of space between each piece. Grill until tender and charred, 4 to 5 minutes per side.
SMOKY VEGGIE FEIJOADA
Super-protein-packed black beans are a great base to this veggie version of the classic Brazilian dish, and with all the veg we get loads of fibre and four of our 5-a-day too!
Provided by Jamie Oliver
Categories Healthy meals Everyday Super Food Vegetables Tomato Mains Store cupboard recipes
Time 1h5m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Halve and deseed the squash, then carefully chop into 3cm chunks. In a large roasting tray, toss and massage it with 1 teaspoon of oil, the ground coriander and a pinch of sea salt and black pepper.
- Deseed the peppers and cut into 3cm chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened.
- Meanwhile, peel and finely chop ¼ of an onion and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with 1 tablespoon of oil. Crush in the garlic, add the bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly.
- Tip in the beans, juice and all, then half-fill each empty tin with water, swirl and pour into the pan. Simmer until the time is up on the squash and peppers, then stir both into the pan.
- Trim, finely slice and add the okra, and simmer for a further 20 minutes, or until the feijoada is dark and delicious, loosening with an extra splash of water, if needed.
- Meanwhile, cook the rice according to the packet instructions, then drain.
- To make a quick salsa, deseed the tomatoes, then finely chop with as much chilli as you like and most of the coriander leaves. Scrape into a bowl with the reserved finely chopped onion and toss with the lime juice, then season to perfection.
- Remove 4 portions of feijoada, bag them up and once completely cool, freeze for a rainy day, when you'll be really grateful it's there.
- Serve the remaining feijoada with the rice and salsa, a spoonful of yoghurt and a sprinkling of the remaining coriander leaves.
Nutrition Facts : Calories 532 calories, Fat 7.9 g fat, SaturatedFat 1.9 g saturated fat, Protein 19.9 g protein, Carbohydrate 93.6 g carbohydrate, Sugar 17.6 g sugar, Sodium 0.1 g salt, Fiber 20.1 g fibre
EASY ROASTED OKRA RECIPE
Here's how to make the best roasted okra around! Baking it in a hot oven might be the best way to cook this green vegetable.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees Fahrenheit.
- Slice each okra pod in half. Place the okra in a medium bowl and mix with the olive oil, garlic powder, paprika, and kosher salt.
- Line a baking sheet with parchment paper. Place the pods face-down on the baking sheet in an even layer. Roast for about 15 minutes until tender and lightly crisped at the edges. Serve immediately (best eaten right out of the oven, but you can refrigerate leftovers if desired).
Nutrition Facts : Calories 89 calories, Sugar 2.8 g, Sodium 162 mg, Fat 5.6 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 11 g, Fiber 3 g, Protein 2 g, Cholesterol 0 mg
OKRA ROASTED WITH SMOKED PAPRIKA
When you want to cook okra without frying it, roast it with lemon juice for a lighter version. The smoked paprika gives it even more roasty oomph. -Lee Evans, Queen Creek, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Toss together all ingredients. Arrange in a 15x10x1-in. baking pan; roast until okra is tender and lightly browned, 30-35 minutes.
Nutrition Facts : Calories 57 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SMOKED PORK CHOPS WITH CORN AND OKRA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.
- Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.
Nutrition Facts : Calories 276, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 32 milligrams, Sodium 846 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 21 grams
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