This was my first experience cooking okra. I have eaten it before, but it never occurred to me to buy some and cook it for myself.
It took me six nights to get around to cooking this stuff. I pondered, should I roast it? Grill it? Sauté the okra? Maybe even bread and fry it! Decisions, decisions…
I ended up deciding to sauté the okra. That was a fantastic choice! I had no idea what I was missing! Thank you CSA, this is why I wanted to join you! My food horizons have once again been expanded.
In all fairness, it may have been the seasoning on the okra and not the vegetable itself that I liked so much. I really enjoy the mixture of cumin, coriander, and ginger on almost anything. I hope the CSA gives us more okra this week. If not, it will end up on my grocery list for sure!
I was solo for dinner, so instead of using this as a side dish, laziness got the best of me and I ended up eating it as a meal. I know, bad, right? And only days after my squash fry dinner too!
From All Recipes.
- 1 lb. okra, sliced
- 1 medium onion, sliced
- 2 tbsp butter (I used yogurt butter.)
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- salt to taste
- Sauté onion in a skillet until it begins to turn transparent.
- Combine sliced okra and spices with the onion in the skillet and continue to cook for several minutes.
- Cover the skillet, then reduce heat to medium-low and cook for another 20 minutes until the okra is tender.
Servings ~ 4 (as a side)
Calories ~ 58, Fat ~ 3 g, Carbohydrates ~ 8 g, Protein ~ 2 g