Skip to main content

Roasted Okra

 
Every year, there are a few things in my CSA box that make me wonder why I joined up with a farm in the first place. One of these is okra. 

I wasn't raised on the stuff. I've had plenty of poorly-prepared, slimy okra. And I'm only learning new ways to cook it that I find enjoyable. 

This is apparently one of the latest ways. I roasted up the entire pound or so of okra that was in this week's box, set aside half for the other half. But, when he was late to dinner, I ate his share. Shhhh - don't tell!

Highly recommended!


Roasted Okra
From the Johnson's Backyard Garden newsletter

Okra
Olive oil
Various spices - I used cayenne and cumin


Trim okra on both ends. Place in an ovenproof dish and toss with olive oil, salt, and spices of your choice. 

I went with a combination of spicy and savory. A more Mediterranean mix might work well, too.

Roast at 450 for 15-20 minutes, depending on the size of your okra pods. Roast until crispy.

Remove from oven and let cool a few minutes before eating. Try to refrain from eating the entire lot of the okra in one sitting, which is what I did. No ill effects, but still - you may want to share.


Labels:

Comments

Post a Comment

Popular posts from this blog

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...
Post a Comment
Read more

Tortellini with Gorgonzola Cream Sauce

I've been making this dish for guests for years. This is, sadly, part two of the dinner-with-no-photographs. I'm sure I'll be making this again soon, at which point I'll update this post with pics. Tortellini with Gorgonzola Cream Sauce The Silver Palate Cookbook 1 1.2 c dry white vermouth 2 1/4 c heavy cream pepper pinch freshly ground nutmeg 2 T salt 1 1/2 lb tortellini 1/2 lb Gorgonzola cheese, crumbled (do not skimp on quality) 1 1/2 T Parmesan, grated Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream. Bring to a boil and lower heat to a simmer. Season to taste with pepper and nutmeg. Simmer, uncovered, for 15 minutes, or until reduced by one-third. Bring a pot of water to a boil and cook tortellini until tender. Drain pasta and return to warm pot. Remove cream sauce from the heat. Stir in the cheeses. Pour sauce over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, o...
Post a Comment
Read more

Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa

  This was very very good. The soup itself was flavorful and would have been enough as a dinner soup. But adding the dumplings converted this soup into an entree. The couscous addition in the batter makes the dumplings pretty foolproof -- no real concern that they'll still be raw because most of the bulk is couscous, which was already cooked. I opted to cook only enough dumplings as we needed that night. We will have to make future dumplings "on demand" as we eat this as leftovers. Spicy Bulgarian Tomato Dumpling Soup - Domatene Supa Sundays at Moosewood Restaurant Soup 1 onion , diced 4 cloves garlic , minced 3 T olive oil 6 c tomatoes , chopped (fresh or canned and drained) 2 tsp chili powder 2 T flour 1 tsp salt 1/2 tsp pepper 4 c stock Dumplings 2 T butter , room temperature 2 eggs , separated 1/4 c couscous 1/4 c boiling water 3/4 c flour 1/4 tsp salt 2 T dill weed , fresh (or 1 tsp dried) 1/3 c milk or stock In medium pot, sa...
Post a Comment
Read more