AJ10 Posted February 3, 2013 Share Posted February 3, 2013 Brussel Sprouts were nowhere to he found at the grocery store today and those little Okra were staring at me! I thought it was time to try something new so they are sitting in my fridge now😠Any tried and true recipes or simple cookups out there?? Thank you!!! Link to comment Share on other sites More sharing options...
MamaToMyMunkins Posted February 3, 2013 Share Posted February 3, 2013 Oven roasted is the BEST!! I leave them whole unless they are large, toss them in some oil of choice and salt and some garlic powder and roast at 450, shaking the pan every 5 minutes or so until done (about 25 minutes). SOOOO good! My okra-hating husband even loves them! Link to comment Share on other sites More sharing options...
AJ10 Posted February 4, 2013 Author Share Posted February 4, 2013 Oven roasted is the BEST!! I leave them whole unless they are large, toss them in some oil of choice and salt and some garlic powder and roast at 450, shaking the pan every 5 minutes or so until done (about 25 minutes). SOOOO good! My okra-hating husband even loves them! Sounds easy enough:) thank you! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted February 4, 2013 Share Posted February 4, 2013 oh that does sound good. My mind always goes to fried okra. Haven't experimented with them yet with the flour options we have but that will come sometime this year. Probably will test with tapioca or arrowroot first. Link to comment Share on other sites More sharing options...
jmarnold30 Posted February 5, 2013 Share Posted February 5, 2013 Cut them into bite size slices and smother them down with a little onion and whatever seasoning you want. The trick to prevent the slime, is to add a little vinegar (you don't need much). In Louisiana, we also use okra in lieu of roux to make gumbo. Okra, chicken and sausage gumbo is wonderful! Link to comment Share on other sites More sharing options...
Runner_Don Posted October 10, 2016 Share Posted October 10, 2016 Old thread but this is my favorite... To reduce the slime, I slice the okra, then bake for 10 minutes or so on 400 (use parchment to keep it from sticking) and then pop it into the soup. http://www.traditional-foods.com/recipes/african-okra-soup/ Link to comment Share on other sites More sharing options...
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