Bluemoons
Posts: 4
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| Posted: Fri Sep 18, 2009 3:10 pm Post subject: Looking for Okra recipes |
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I've never cooked with okra before and these dishes sound great! Any other recipes you all have tried?
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veronica_msc
The Secret Garden
Posts: 10
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| Posted: Sat Oct 10, 2009 1:56 am Post subject: |
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There are many recipes for using okra that I know of and they're usually Asian cuisine. I'm not sure how you'll take to that. However, the simplest one I can think off is steaming or boiling the okra and making a salty, tangy chili sauce to dip the okra into. you might also want to try it with some chinese shrimp paste. it's delish!
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toni
 Administrator
Plants Moderator
Regular Plants Contributor
North Texas, Zone 8a
Posts: 11251
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| Posted: Sat Oct 10, 2009 2:22 am Post subject: |
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Growing up in the south, Okra was a staple food in the summer.
My dad liked it boiled, one of my chores was washing dishes and I hate cleaning out those slimy pans.
We always had fried Okra. Cut off the caps, slice the pods into 1/4 to 1/2 inch slices. Toss in beaten egg, throw in a paper bag with cornmeal, shake to coat. Then pan fry in about an inch of hot veggie oil...my personal favorite.
Also, you can boil them whole until tender, cut off the cap and slice them as mentioned above. Add to a pot with a can of stewed tomatoes and cook slowly until the Okra is very tender...another personal favorites.
There is also a tradition stew in Louisiana called Gumbo that includes slices of Okra.
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daisybeans
annapolis md
Posts: 3675
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| Posted: Sun Oct 11, 2009 2:20 pm Post subject: |
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I grew okra for the first time this year. It seemed like if I didn't pick them when they were small and tender, they were too woody to eat. Toni, the slow cooked method you mentioned -- does that work with the larger or older pods that have gotten a bit tough?
My favorite way to cook them this year was just to saute with some infused olive oil and herbs and whatever other veggies were available. Yum. Next year I'm going to grow more.
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Daisybeans/MaryAnn
"Once the relation between poetry and the soil is well established in the mind, all growing things are endowed with more than material beauty." -Elizabeth Lawrence
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toni
Administrator
Plants Moderator
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North Texas, Zone 8a
Posts: 11251
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| Posted: Sun Oct 11, 2009 2:54 pm Post subject: |
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| daisybeans wrote: | Toni, the slow cooked method you mentioned -- does that work with the larger or older pods that have gotten a bit tough?
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A bit tough is one thing and there is a fine line between still edible though a little tough and time to throw them out.
Once they are tough they don't soften up in cooking.
Okra is a heavy, fast producer so a few well producing plants is easier to keep up with than having several like you would tomatoes, corn or beans. You can blanch them and freeze them for later use in stews or boiled if you have more than you can eat.
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To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with Spring ----
George Santayana
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daisybeans
annapolis md
Posts: 3675
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| Posted: Sun Oct 11, 2009 8:17 pm Post subject: |
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Thanks Toni, that's helpful info. I really enjoyed my okra this year, but did wind up not eating a fair amount because it got tough or grew so fast, I missed the oportune time to pick it. Blanching and freezing the extras would help. I thought the plant itself was very pretty too.
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Daisybeans/MaryAnn
"Once the relation between poetry and the soil is well established in the mind, all growing things are endowed with more than material beauty." -Elizabeth Lawrence
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toni
Administrator
Plants Moderator
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North Texas, Zone 8a
Posts: 11251
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| Posted: Sun Oct 11, 2009 8:31 pm Post subject: |
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Okra is related Cotton, Hibiscus, Hollyhock and other Malva's and produce similar blooms so they do make a good garden plant with pretty blooms
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To be interested in the changing seasons is a happier state of mind than to be hopelessly in love with Spring ----
George Santayana
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SongofJoy57
Foothills of North Carolina Z = 7a & 7b
Posts: 887
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| Posted: Sat Oct 17, 2009 1:34 pm Post subject: |
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Okra can be frozen in several ways to be used for the winter months. My favorite method is to wash and slice the okra. Shake in cornmeal as if you were going to fry it. Place on a cookie sheet and bake at 350 degrees for 10 to 20 minutes. Remove from oven; let cool and place in containers or bags to freeze. The okra remains dry, and will not stick together when taken from the freezer to fry. Add salt and pepper when ready to fry. I prefer frying in a skillet for a richer flavor.
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enkagrl
Tulsa, OK
Posts: 14
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| Posted: Wed Mar 31, 2010 11:08 am Post subject: |
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Using Okra in gumbo is also good.  I like Gumbo with chicken- I can't eat pork or seafood.. But I guess if you liked those, then you could add them in your gumbo.
There's always pickled okra. I like mine spicy!
I would share recipes with you, but I don't have any. :/
I also love okra fried... And the chili paste thing sounds good. You can buy garlic chili sauce at Asian stores, if you have one in your area, or online at hmart, koamart, AsianFoodGrocer or something like that... Probably even Amazon. (I don't work for and am not affiliated with any of those companies, I just shop there)..
Okie dokie, take care. Hope I helped even a little bit.
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Rozilla
South Louisiana, Zone 9
Posts: 30
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| Posted: Tue Jun 22, 2010 10:03 pm Post subject: Healthier alternative to fried okra |
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Now that was interesting! Okra is related to cotton and hibiscus! I could eat my weight in fried okra, but in the interest of keeping that weight at a level that fits my clothes, I've been oven-frying it for years. Turns out crispy and delicious. Add an egg or two to your chopped okra, stir it around. Pour in some plain ole corn meal (or seasoned fish fry, my favorite) and mix until coated. Spritz a little olive oil on a cookie sheet lined with foil so you won't have to scrub and pour it in. Bake at 400 until it's brown and crispy--30-40 minutes.
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featherphobia
Central, Louisiana, 70739
Posts: 143
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| Posted: Tue Jun 22, 2010 10:45 pm Post subject: |
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OMG I've never heard of baking it fried. I lived in the deep south all my life. thats a new one me.(and my mother was a Le Doux - real cajun) but I'll be doing that way next batch I get from my dad. less fat and less mess you bet I'm in for it too. I'm so gald I meet yall.
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mart
NE Texas
Posts: 610
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| Posted: Wed Jun 23, 2010 12:38 am Post subject: |
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I have never tried the oven fried but I will now. All I do to freeze okra is wipe off or wash and let dry and bag it whole. To cook just let it thaw about 5 minutes and slice for fried okra. No slime that way. I have been doing it that way for years.
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Rozilla
South Louisiana, Zone 9
Posts: 30
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| Posted: Thu Jun 24, 2010 12:48 am Post subject: Mart, you don't have to blanch it or anything? |
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When freezing anything, don't you have to blanch it to throw it in some boiling water first to kill off any ick? And about that oven-fried okra...it's not the fried okra I grew up with, but it's not bad. If I ate the food I grew up with I'd weigh 500 lbs.
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ChocoLatte
North Carolina
Posts: 23
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| Posted: Thu Jun 24, 2010 1:42 am Post subject: Re: Healthier alternative to fried okra |
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| Rozilla wrote: | | Now that was interesting! Okra is related to cotton and hibiscus! I could eat my weight in fried okra, but in the interest of keeping that weight at a level that fits my clothes, I've been oven-frying it for years. Turns out crispy and delicious. Add an egg or two to your chopped okra, stir it around. Pour in some plain ole corn meal (or seasoned fish fry, my favorite) and mix until coated. Spritz a little olive oil on a cookie sheet lined with foil so you won't have to scrub and pour it in. Bake at 400 until it's brown and crispy--30-40 minutes. |
This is a good sounding recipe. I am growing okra and I hate it boiled, nor do I want to fry it. Thanks for the tip! 
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