Okra?!

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Mslmesq
Mslmesq Posts: 1,001 Member
in Recipes
Um, just found out okra is coming in my csa basket tomorrow. I'm not southern and have no idea whatsoever what I'm supposed to do with okra. Help!

* no meat recipes please.

* p.s. i do have some breadcrumbs right now and could bread them, but no deep frying cause I don't have a deep fryer. And I love cheese if that will make them taste better.

Replies

  • LCBinGA
    LCBinGA Posts: 102 Member
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    leave okra whole, and poke holes with knife, marinade in favorite vinaigrette dressing and grill for a few minutes.....sprinkle parm cheese while still hot
  • Salt_Sand_Sun
    Salt_Sand_Sun Posts: 415 Member
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    You don't need a deep fryer - do you have an iron skillet? That's how we make our Okra.

    Or you can lay them on a baking sheet, brush on olive oil, sprinkle with herbs and bake for 10 min. We do this with Okra, Brussel Sprouts and Asparagus
  • Erica6130
    Erica6130 Posts: 34 Member
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    I love okra, most people hate it because it's slimy but I like to prepare it with tomatoes(any kind of tomatoes) and a cup of corn. If the okra is not already cut for you, just cut it, add your seasoning and then add the corn and tomotoes. I also like it fried too but you have to eat it right away because it's doesn't reheat very well.
  • bugtrain
    bugtrain Posts: 251 Member
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    Just boil (until fork tender...it doesn't take long) them whole if they are relatively small and tender pods....salt them a bit if you are allowed the sodium.The texture might be a little weird for you,but it tastes sooo good!.
    As far as frying,toss slices(cut crosswise) in some cornmeal and fry in just a tad of oil in a frying pan...no deep fryer necessary.Cook them until you see the color change to a brighter,moist looking green...you'll know what I mean once they start cooking.
    Leave the top stem on if you are boiling them or you can cut it off if you decide to fry.

    Enjoy!
  • Dad_of_3
    Dad_of_3 Posts: 517 Member
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    Gumbo.
  • ze_hombre
    ze_hombre Posts: 377 Member
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    Gumbo!! That is actually what the word means.

    There are many recipes out there but start with a roux, add some veggies and stock, then add some meat and let it simmer for an hour or so. I prefer shrimp, andouille (smoked sausage), and/or chicken, but you can use whatever you like. Serve over a bowl of rice.

    ETA: just saw OP's 'no meat' comment and wanted to say that you can make gumbo without meat. It won't be as good IMO but I am a meatasaurus so I am biased. The roux and the seasoning is what makes gumbo, not the meat. You could maybe substitute meat for some tofu, I would just add it in later in the simmer so it doesn't get too mushy.

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