Okra

[Guest guest]

If you're in Texas, go to Grandy's and order it! The best way I like it is

fried with flour and salt and pepper. If you use enough flour, it isn't

slimy, just delicious.

Jo, a former Texan, in NY state

[Guest guest]

I may have odd tastes (I LOVE vinegar), but I find I prefer eating pickled okra

to cooking it myself. It is a nice piquant side to a mild dish.

Mika

[Guest guest]

it's the only veggie in the world that I don't like because it has been slimy. I

hear if you cook it right it is good, but I have never had it cooked right.

Blessings,

Chanda

-

Jen Lott

Wednesday, June 08, 2005 10:36 AM

Okra

 

 

I was extremely surprised to find frozen okra at our

Shoprite (grocery store)...I got it cheap too. Anyway,

I haven't had okra since I was a little kid and have

never cooked it before and am a little curious to try

it out.

 

I assume since it is frozen it is all prepared and

ready for me. What is a good thing to do with okra for

someone that is pretty new with it? I am thinking of

trying something with Indian spices.

 

Later! It is a very very hot, humid, yucky and sticky

day here in Philadelphia (and it has been all week).

 

Jen

 

Never doubt that a small group of thoughtful, committed citizens can change

the world. Indeed, it's the only thing that ever has.

- Margaret Mead, 1901 - 1978

 

 

 

 

[Guest guest]

I love it breaded and fried or tossed in soups.......Donna

 

PuterWitch <puterwitch wrote:it's the only veggie in the world that

I don't like because it has been slimy. I hear if you cook it right it is good,

but I have never had it cooked right.

Blessings,

Chanda

-

Jen Lott

Wednesday, June 08, 2005 10:36 AM

Okra

 

 

I was extremely surprised to find frozen okra at our

Shoprite (grocery store)...I got it cheap too. Anyway,

I haven't had okra since I was a little kid and have

never cooked it before and am a little curious to try

it out.

 

I assume since it is frozen it is all prepared and

ready for me. What is a good thing to do with okra for

someone that is pretty new with it? I am thinking of

trying something with Indian spices.

 

Later! It is a very very hot, humid, yucky and sticky

day here in Philadelphia (and it has been all week).

 

Jen

 

Never doubt that a small group of thoughtful, committed citizens can change

the world. Indeed, it's the only thing that ever has.

- Margaret Mead, 1901 - 1978

 

 

 

 

[Guest guest]

ya had to go and do it to me didn't ya Amy?

 

<hides from Donna under table>

-

akfral

Friday, August 11, 2006 5:17 PM

okra

 

 

What Okra dish? I can't ever get ; to let me find recipes.....please

enlighten me....Amyf

 

[Guest guest]

Deanna,

I agree with you about the okra and olive oil. My very favorite way to

cook it is to remove the little cap and leave it whole. I heat up some

olive oil and saute a little garlic and onion in it, then add the okra

and saute it for awhile while I'm stirring it around. Then I add a can

of tomato sauce and maybe a little water (like a couple of Tbsps), salt

and pepper, and cover and continue to cook about 5 minutes. It is great

this way. The olive oil really makes it good! Absolutely no slime!

Another great way to eat okra is fresh off the plant. Just hold the

little cap and munch on it.

Paula

Posted by: " genny_y2k " genny_y2k genny_y2k

Sat Aug 26, 2006 3:04 pm (PST)

I never liked okra until I bought some fresh from the farmer's mkt. I

soaked it in salted ice water and then sauted it in a little olive oil.

It was delicious. It is also good with fresh tomato, tomato,

onion,green pepper, garlic and basil.

Battered and deep fried is great but I just don't eat anything that way

anymore.

There is not a single fruit or vegetable that I do not like. But I do

have favorites.

Sending smiles and hugs your way

Deanna

 

 

[Guest guest]

I'm from Texas and I must ask- You bought okra from a STORE?? Fresh is sooooo

good, I shake it in a tupperware container with some flour and fry it... mmmmm!

My parents got to go cut some right off the plants yesterday and my mom was

telling me about it. That sounds soooooo very good right now, I'm going to have

to find some up here in Illinois.

 

Kadee Sedtal

 

 

 

How low will we go? Check out Messenger’s low PC-to-Phone call rates.

 

 

[Guest guest]

I never had it before and in Dec. I found a jar. It's

delish!

Donna

--- Kathy Olson <Kathy wrote:

 

> I haven't been following the thread so I don't know

> if anyone mentioned

> pickled okra. They serve that with sandwiches etc.

> in Louisiana just as they

> do pickles here. It is yummy. Kathy

>

> Kathy Olson

> DesertDog's Pet Companions

> Tucson, AZ 85715

> www.desertdogs.biz

>

>

>

>

>

> [Non-text portions of this message have been

> removed]

>

>

 

 

The seed is in bloom, will it meet an early doom

or survive in a tranquil sea?

Does it face an early end, will it find a real friend,

should it be called humanity?

Will creation of man bring death by his hand

or will life be his destiny?

The Seed - Rare earth

 

 

 

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[Guest guest]

--- Kathy Olson <Kathy wrote:

 

> I haven't been following the thread so I don't know

> if anyone mentioned pickled okra. They serve that with sandwiches

etc. in Louisiana just as they do pickles here. It is yummy. Kathy

>

> Kathy Olson

 

Here's one of the Pickled Okra recipes

 

Dill Pickled Okra

 

2 pounds young okra

celery leaves

4 cloves

4 sprigs dill

2 cups water

2 cups white vinegar

4 tsp salt

 

1. Scrub okra and pack whole pods into clean, hot jars. In each jar

insert a few celery leaves, 1 garlic clove, peeled, and 1 sprig of

dill.

 

2. Bring water, vinegar, and salt to a boil. Pour the boiling liquid

over the okra.

 

3. Seal and process 10 minutes in simmering hot water.

 

4. Let okra stand for about 1 month before using.

 

Makes 4 pints.

 

Note: Recipe from the University of California Cooperative Extension

in Los Angeles County.

 

 

There are more pickled okra recipes. If interested in more Pickled

okra and other spicy and fry etc OKRA RECIPES, please visit:

http://dpcpress.com/okra.html

[Guest guest]

I have an okra patty in the files, did you look inside

the okra recipe folder in the recipe file section?

There are quite a few recipes.

I love okra too,

Donna

--- Shannon <d5enzo wrote:

 

> I bought cut up okra in the freezer section the

> other day...

> help, I never made anything okra...what is really

> good to make.

> I have teenage boys. They do eat a lot of veggies,

> but not

> brussel sprouts...so I want them to like as many

> other veggies

> as possible....I need to make something REALLY good

> so they

> love okra!

>

>

 

 

Music washes away from the soul

the dust of everyday life.

- Berthold Auerbach -

 

 

 

______________________________\

____

Don't pick lemons.

See all the new 2007 cars at Autos.

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[Guest guest]

Greetings Shannon -

 

Okra is a great veggie! And, a highly benefical vegetable for most

everyone. It is one that does take a bit of practice but can be used

a variety of ways. We grow it here every season and what we don't

eat fresh - we can. It is a prolific plant and does well in most

climates. The pods are best when picked young under 6 " and often.

Anyway, that being said, your best approach, as a starter, would be

pan fried in a corn meal batter, this is old school - like my

grandma did it!

 

What I do is cut the okra in about 1/2 " wide slices and then soak

them in egg batter (a brown egg, a splash of silk, a little sea salt

(or spalsh of tamari) and crushed red pepper, wisked in a bowl) soak

the pieces in the egg mixture about 15 minutes, letting the Okra

absorb the egg - this will help the cornmeal coating - roll the egg

soaked Okra pieces in cornmeal, making sure to coat the pieces well,

this part is a little messy, but a lot of fun!

 

Meanwhile - Heat a large pan with your favorite oil (I use canola),

1/4 " - 1/2 " deep or so - I use our largest iron skillet for this.

Heat your oil to medium heat - test one piece - drop in the oil it

should start to " fry " when the oil is hot enough - once the oil is

hot enough - do as many pieces as you feel comfortable with at a

time, to get a batch fried up. Fry until " golden brown " . I'll do

this in conjunction with onion rings in the same batter (makes the

best onion rings!) and other battered veggies(squash, peppers,

mushrooms, etc)in season for a great meal( with a little ketchup or

ranch or dill yogurt to dip them in) or use it as a side dish, like

french fries with garden burgers or one of your favorite main dishes.

 

This should be a good first approach for this plant - after

that try them where you would add any veggie, we use them in salads,

stews and soups, saute'd with onions and tomato as another great

side, and I just pickled a bunch with jalepeno and garlic (which are

crazy hot!)

 

Most people who " hate " it - have had it either steamed or boiled -

this makes it extremely slimey - like snot!(excuse me for that one -

but, I'm sure a lot of people reading this are laughing in

agreement!) So... I would not cook it that way until you and your

family have had it the right way first! Good luck with your new

veggie - and if you need any other info on the amazing little Okra

pod - just ask!

 

namaste' doc

 

 

, " Shannon " <d5enzo

wrote:

>

> I bought cut up okra in the freezer section the other day...

> help, I never made anything okra...what is really good to make.

> I have teenage boys. They do eat a lot of veggies, but not

> brussel sprouts...so I want them to like as many other veggies

> as possible....I need to make something REALLY good so they

> love okra!

>

[Guest guest]

I too love okra. I am not a big fan of adding much to my vegies (i.e. any type

of batter etc.) and would love having Okra as my side dish more often.

Everytime I steam or satuee it though it gets 'gooey'. If I could prevent that

without frying it up or the like, I would be one happy camper...or diner at

least!!

 

 

Park yourself in front of a world of choices in alternative vehicles.

Visit the Auto Green Center.

 

 

[Guest guest]

I like pretty much every veggie roasted, and okra is no exception.

Chop off the ends, sprinkle with some garlic and herb mix and bake

'em. Mmmmm... (and no slime)

 

-Erin

http://www.zenpawn.com/vegblog

 

 

, Amber Lucas <amber.lucas

wrote:

>

> I too love okra. I am not a big fan of adding much to my vegies

(i.e. any type of batter etc.) and would love having Okra as my side

dish more often. Everytime I steam or satuee it though it

gets 'gooey'. If I could prevent that without frying it up or the

like, I would be one happy camper...or diner at least!!

[Guest guest]

Erin

Now that sounds like my kind of vegie! What temp do you put it on to

bake? I have been on a sweet potato kick lately and am thinking a

sweet potato with some roasted okra on the side sounds fantastic for

dinner!!! It's only 8:30 and I am thinking about dinner, I really need

to start reading these posts after lunch!!

, " Erin " <truepatriot wrote:

>

> I like pretty much every veggie roasted, and okra is no exception.

> Chop off the ends, sprinkle with some garlic and herb mix and bake

> 'em. Mmmmm... (and no slime)

>

> -Erin

> http://www.zenpawn.com/vegblog

>

>

> , Amber Lucas <amber.lucas@>

> wrote:

> >

> > I too love okra. I am not a big fan of adding much to my vegies

> (i.e. any type of batter etc.) and would love having Okra as my side

> dish more often. Everytime I steam or satuee it though it

> gets 'gooey'. If I could prevent that without frying it up or the

> like, I would be one happy camper...or diner at least!!

>

[Guest guest]

Hmmm... I don't know...

 

350-450 F for 10-15 minutes?

(turning once mid-way)

 

Depends on how crispy you like.

 

 

-Erin

http://www.zenpawn.com/vegblog

 

 

, " Amber " <amber.lucas

wrote:

>

> Erin

> Now that sounds like my kind of vegie! What temp do you put it on

to

> bake? I have been on a sweet potato kick lately and am thinking a

> sweet potato with some roasted okra on the side sounds fantastic

for

> dinner!!! It's only 8:30 and I am thinking about dinner, I really

need

> to start reading these posts after lunch!!

> , " Erin " <truepatriot@>

wrote:

> >

> > I like pretty much every veggie roasted, and okra is no exception.

> > Chop off the ends, sprinkle with some garlic and herb mix and bake

> > 'em. Mmmmm... (and no slime)

> >

> > -Erin

> > http://www.zenpawn.com/vegblog

> >

> >

> > , Amber Lucas

<amber.lucas@>

> > wrote:

> > >

> > > I too love okra. I am not a big fan of adding much to my

vegies

> > (i.e. any type of batter etc.) and would love having Okra as my

side

> > dish more often. Everytime I steam or satuee it though it

> > gets 'gooey'. If I could prevent that without frying it up or

the

> > like, I would be one happy camper...or diner at least!!

> >

>

[Guest guest]

Yay! Did you rinse it off?

Donna

Sent via BlackBerry from T-Mobile

 

 

" christie_0131 " <christie0131

 

Mon, 11 Feb 2008 20:42:14

 

Re: Okra

 

 

Thanks for your help, Donna and Kathleen. I steamed the okra for 5

minutes and then added it to the gumbo just before I served it. My

gumbo was very thin (more like soup) but tasted fabulous and the okra

was fine, so I won't be scared to try it again.

Christie

 

@ <%40>

, " christie_0131 "

<christie0131 wrote:

>

> Thanks Kathleen. The okra is fresh - I've never seen it frozen over

> here. I've already added 1 tsp filé powder so I don't need the okra

for

> thickening. I'll try steaming it and adding near the end of the

cooking

> time as you suggest.

> Christie in Edinburgh

>

[Guest guest]

is it fresh or frozen?Fresh will take a little longer.

 

Being from Louisana and making a lot of gumbo, it is added to thicken the gumbo

if you don't have file'. If you are worried about the slime, you might want to

steam it or another method in another pot and then add it to your already

cooked gumbo.Also, I've never make gumbo in a crock pot, so I'm not much help as

to when to add it. Usually, it's added in the last 30 min cooked on the stove.

 

Kathleen

VA

-

christie_0131

Monday, February 11, 2008 1:44 PM

Okra

 

 

I'm making gumbo in my slow cooker today. I had bought some okra for

this before really studying the recipe which actually uses courgettes

(zucchini) instead. However I am thinking of adding some of the okra

anyway. What is the best way to cook them so that they don't go slimy?

TIA

Christie

 

 

 

 

 

 

[Guest guest]

Thanks Kathleen. The okra is fresh - I've never seen it frozen over

here. I've already added 1 tsp filé powder so I don't need the okra for

thickening. I'll try steaming it and adding near the end of the cooking

time as you suggest.

Christie in Edinburgh

 

, " RAWKAW " <rawkaw wrote:

>

> is it fresh or frozen?Fresh will take a little longer.

>

> Being from Louisana and making a lot of gumbo, it is added to

thicken the gumbo if you don't have file'. If you are worried about

the slime, you might want to steam it or another method in another pot

and then add it to your already cooked gumbo.Also, I've never make

gumbo in a crock pot, so I'm not much help as to when to add it.

Usually, it's added in the last 30 min cooked on the stove.

>

[Guest guest]

Thanks for your help, Donna and Kathleen. I steamed the okra for 5

minutes and then added it to the gumbo just before I served it. My

gumbo was very thin (more like soup) but tasted fabulous and the okra

was fine, so I won't be scared to try it again.

Christie

 

, " christie_0131 "

<christie0131 wrote:

>

> Thanks Kathleen. The okra is fresh - I've never seen it frozen over

> here. I've already added 1 tsp filé powder so I don't need the okra

for

> thickening. I'll try steaming it and adding near the end of the

cooking

> time as you suggest.

> Christie in Edinburgh

>

[Guest guest]

to help thicken it...you could make a roux , which is flour and oil stirred and

heated until nice and brown. You could add it to the already cooked gumbo over

the stove to thicken it. Also, it might be thicker tomorrow if there are

leftovers since the okra tends to thicken things.

 

Kathleen

VA

[Guest guest]

No, I forgot to do that, LOL. I'll try to remember that next time.

Christie

 

, thelilacflower wrote:

>

> Yay! Did you rinse it off?

> Donna

> Sent via BlackBerry from T-Mobile

>

>

[Guest guest]

That's a good idea. I only put the okra in the portion that I ate in

case I didn't like it, so it I may try the roux tomorrow.

Thank you

Christie

 

, " RAWKAW " <rawkaw wrote:

>

> to help thicken it...you could make a roux , which is flour and oil

stirred and heated until nice and brown. You could add it to the

already cooked gumbo over the stove to thicken it. Also, it might be

thicker tomorrow if there are leftovers since the okra tends to thicken

things.

>

> Kathleen

> VA

>

[Guest guest]

Aesome Bob!  What a healthy dish!

 

--- On Sun, 8/3/08, Bob <yogabob7 wrote:

 

Bob <yogabob7

Okra

 

Sunday, August 3, 2008, 2:52 PM

 

 

 

 

 

 

Yes, finally found some " Fresh Okra " at Sunflower Market in Colorado.

Grabbed about a Pound and made Okra Masala with Tempe for Dinner last

night. Felt so good to know that I can cook on my own and make a dish

really, really, really well.

 

I love this program.

 

Bob

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Yuuuummmmmmm!! Sounds great, Bob. I love okra. I eat it raw

sometimes. Did you know that it's pretty high in protein (the seeds

in side)? Cinzia

 

, " Bob " <yogabob7 wrote:

>

> Yes, finally found some " Fresh Okra " at Sunflower Market in Colorado.

> Grabbed about a Pound and made Okra Masala with Tempe for Dinner last

> night. Felt so good to know that I can cook on my own and make a dish

> really, really, really well.

>

> I love this program.

>

> Bob

>

[Guest guest]

I've never had it raw - how do you prepare it raw?  And I didn;t know about the

protein!  What a bonus.

 

--- On Tue, 8/5/08, cinziatre <cmarchesani wrote:

 

cinziatre <cmarchesani

Re: Okra

 

Tuesday, August 5, 2008, 12:11 AM

 

 

 

 

 

 

Yuuuummmmmmm! ! Sounds great, Bob. I love okra. I eat it raw

sometimes. Did you know that it's pretty high in protein (the seeds

in side)? Cinzia

 

, " Bob " <yogabob7@.. .> wrote:

>

> Yes, finally found some " Fresh Okra " at Sunflower Market in Colorado.

> Grabbed about a Pound and made Okra Masala with Tempe for Dinner last

> night. Felt so good to know that I can cook on my own and make a dish

> really, really, really well.

>

> I love this program.

>

> Bob

>