SPICY PICKLED OKRA
Pickled okra with some kick, and a nice smoky flavor. A perfect garnish or snack.
Provided by weatherman
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P7DT45m
Yield 12
Number Of Ingredients 8
Steps:
- Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
- Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
- Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.
Nutrition Facts : Calories 45.8 calories, Carbohydrate 6.3 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 882 mg, Sugar 1 g
SPICY OKRA AND TOMATOES
Steps:
- Gather the ingredients.
- Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
- Peel and thinly slice the onion ; set it aside.
- Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
- Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
- Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
- Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
- Add the okra and stir to coat the pieces with the onion-spice mixture.
- Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
- Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
- Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
- Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
- Serve the okra hot or warm.
Nutrition Facts : Calories 72 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 208 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SPICY AIR-FRIED OKRA
Air-fried okra is simple and delicious. Adding Tajin® spice pepper provides a unique tangy, spicy kick.
Provided by Buckwheat Queen
Categories Side Dish Vegetables
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Put the whole okra in a resealable plastic bag. Add oil, chili-lime seasoning, and salt. Seal and shake bag until okra is completely covered with oil and spices. Allow to rest for a few minutes, until the air fryer has reached its temperature.
- Pour contents of the bag into the air fryer basket. Cook for 6 minutes. Toss the basket and cook until okra is crispy on the outside, about 6 minutes more.
Nutrition Facts : Calories 130 calories, Carbohydrate 19.9 g, Fat 5 g, Fiber 9.1 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 797.7 mg, Sugar 3.4 g
SPICY OKRA
If you like okra, try this. My mother use to make okra like but without the chile's. This Recipe comes from Gourmet Magazine.
Provided by Barb G.
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse okra in a colander under hot water.
- (Rinsing okra gives it a cleaner taste and texture.) Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring until golden, about 3 minutes.
- Add tomatoes (including juice) and chile and boil, stirring until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes.
- Add okra and cook, gently stirring, until okra is tender, about 5 minutes.
- Stir in salt and pepper and discard chile.
Nutrition Facts : Calories 107.3, Fat 4.1, SaturatedFat 0.4, Sodium 302.1, Carbohydrate 16.9, Fiber 5, Sugar 8.6, Protein 3.8
SPICY ROASTED OKRA
Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!
Provided by KerfuffleUponWincle
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Toss the okra with olive oil to coat.
- In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
- Toss okra with spiced salt mixture.
- Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
- Serve immediately with lemon wedges (squeeze over each serving)!
- Makes four servings.
SPICY FRIED OKRA
Steps:
- Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.
Nutrition Facts : Calories 237 calories, Fat 16g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 326mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
SPICY OKRA
Categories Side Quick & Easy Hot Pepper Summer Vegan Okra Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Rinse okra in a colander under hot water.
- Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 3 minutes. Add tomatoes (including juice) and chile and boil, stirring, until tomatoes are softened and liquid is reduced by half, 5 to 10 minutes. Add okra and cook, gently stirring, until okra is tender, about 5 minutes. Stir in salt and pepper and discard chile.
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