Saturday, January 19, 2019

Try adding shrimp or pre-cooked sliced sausages to your okra and tomatoes and serve over rice for a complete meal.
  • 1 lb. cut okra fresh or 16 oz. package frozen okra
  • 1 medium onion, chopped 
  • 1/4 cup poblano pepper
  • 2 tablespoons extra virgin olive oil (I prefer using roasted garlic olive oil)
  • 2 cloves garlic, chopped 
  • 1/2 teaspoon cayenne pepper 
  • Salt to taste 
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano leaves
  • 2 teaspoons red wine vinegar 
  • 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (I used Hunt’s tomatoes for this recipe.  Since my daughter is Paleo, I use diced tomatoes that don't contain sugar, i.e. Ro Tel or some brand w/o sugar) 
  1. Place olive oil in a large skillet 
  2. Add onion and garlic, sauté for 1 to 2 minutes 
  3. Add okra, cook on medium-high heat until lightly brown 
  4. Add red wine vinegar and other seasonings 
  5. Add tomatoes, cover and cook until tender when pierced with a fork
              Twist:  Roasted Garlic Olive Oil in place of vegetable or canola oil 
                   tomatoes with basil, garlic, and oregano provide a savory taste 

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