When the skillet is warm, add enough oil of your choice to lightly cover the bottom of the pan. Place a skillet over Medium heat on your stove top and let it heat up. Maybe I should have called this Okra, Tomatoes and Onions. Rinse your tomatoes and okra under cold running water, scrubbing lightly to remove any dirt. Okra and Tomatoes Recipe, you’ll need these ingredients. Ready to try it? Then let’s head on out to the kitchen, and… Let’s Get Cooking! It wasn’t “slimy” at all, and it was great to enjoy some fresh garden vegetables for a change. It was several days later when I pulled them back out and they were getting close to being gone, but I couldn’t let such a gift go to waste.Ī few pods were too old to use, but the rest cooked up nice and tender and I might have made a meal out of the bowl in the pictures above. With the larger pods remaining, I placed them in the refrigerator. You can read about that and see the recipe for it here: Pan Fried Okra My friend told me she had stopped breading her okra for the most part and now days she just sliced it and fried it. Her nephew had been sharing some of the bounty of his garden, so she wanted me to have some as well. I have a friend that recently shared a few pounds of okra with me. The smaller pods are much more tender, so always pick those when you can. Some folks say they even have a “woody” texture to them once they get old. If you don’t cut it often, the pods get long, old, and too tough to eat. You have to cut it about everyday in order to keep up with it during its growing season. Okra grows quickly once it starts producing.
OKRA RECIPES FULL
The Heirloom Tomatoes are pretty and full of good flavor, and the okra is – well – everywhere it seems. It’s near the end of Summer here in North Carolina, but fresh vegetables are still showing up in the garden. Okra and Tomatoes, fresh out of the garden goodness. When buying okra, look for smaller, more tender pods, at most 3-4 inches long or shorter, that still feel firm when raw.Follow our step-by-step, photo illustrated instructions to make this old Southern favorite side dish of garden fresh Okra and Tomatoes. With plenty of fiber and a decent amount of potassium and vitamin C, it's a great side dish or ingredient if you're looking to eat a little healthier. (Both gumbo and okra are derived from African words.) Okra also happens to be very good for you. Many people love okra for the body that it adds to soups and stews: When boiled, okra becomes mucilaginous (or "slimy") and is an integral part of dishes such as gumbo. It was introduced into Southern cuisine by African cooks. from West Africa during the slave trade era. and is a big part of Southern cuisine, okra is actually a part of many cuisines across the world, especially African and South Asian cuisines. Though it grows profusely in the Southern U.S.
OKRA RECIPES SKIN
The outside of the pod has an almost furry, rough feel, as opposed to the smooth, shiny skin on a pepper. Similar to peppers, okra is an edible seed pod. And if you have had it and don't think you like it, perhaps you've never had it quite like this.
If you've never eaten okra-a nutritious and versatile food with a fresh, vegetal flavor and some amazing culinary attributes-you're in for a treat.
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