OKRA, The Group Veggie




Sue starts us off on Okra with a poem:

i think that I shall never see
a slimy okra in side of me
that slime just makes me want to barf
please someone, lend to me your scarf
poems were made by fools like sue
who wont put okra in her stew
Sue... with apologies to Joyce Kilmer

Arch surmises...
Some of you still don't know how yummy Okra is.
Oh well, at least you can see what it looks like.
Click on this: Okra


Arch on Okra:
Arch has a few more words on Okra he'd like to share{g}

[Don't] peel it. Just wash it off to get rid of any dirt and pesticides. Be
sure to get young, small okra. The bigger they are, the tougher they get
and also very slimy. I try to buy okra that is only two inches long or
so. You can slice it and fry it with onions after rolling in egg (beaten)
and then rolling in cornmeal. Fried okra is very good. And the recipes for
okra gumbo are quite good too. One thing I do to gumbo when cooking it is
to add a small bit of cumin (ground comino seed). I like the slight flavor
that it adds. Also, I sprinkle in a bit of garlic powder. Arch

Another variation from Arch:
Wash thoroughly. (No, it is not necessary to use soap when washing it).
Then, chop up some onion (amount depends on the amount of okra and your taste).
Add the onion to the okra in a pot.
Now pour in a can of stewed tomatoes or cut up fresh ones.
Add salt, garlic powder (or minced fresh garlic), and a little cumin powder.
Add just a small amount of water and cook over a medium heat until it starts to boil,
then reduce the heat to low and cover the pot. Allow it to cook until the
okra is tender. Really, it can be delicious that way. Arch


Shrimp/Okra Gumbo
Submitted by Arch

Ingredients

1 lb shrimp (peeled an de-veined)
1 can okra (or 1 lb, cut and cooked)
1 can diced tomatoes
2 sticks chopped celery, including leaves
1 large chopped onion
1 bunch chopped green onions, including blades
1/2 green bell pepper, chopped
1 clove garlic, minced or crushed
1 tsp shortening
2 cups water
2 tsp Worchestershire Sauce
2 tsp catsup
Tabasco Sauce (about 5 dollops or to taste)
dash thyme
dash rosemary
bay leaf (remove before serving)
Salt and pepper to taste

Roux
1/4 cup bacon drippings
1/4 cup all purpose flour
Heat bacon drippings over medium heat, add flour slowly, and stir constantly until roux is brown.

Gumbo
Make a roux.
Add celery, onions, green pepper, garlic, and cook 45 minutes to 1 hour stirring occasionally.
Add okra and stir well for a few minutes.
Add water, Worcestershire sauce, Tabasco sauce, catsup, tomatoes with juice, salt, bay leaves, thyme, and rosemary.
Simmer 30 minutes.
Add shrimp and simmer 30 minutes more.
Serve over hot rice. Well worth the time!

If you decide to try it, get the small ones, not over about 3
inches in length, the larger ones tend to be tough and slimy.
They really are very good eating.
Arch (San Antonio, Texas)

Something I have planned to try when our okra arrives in the
stores, is taking some of those small ones just as in your recipe
and stuffing them with a little minced onion and then frying
them. Does that sound good?

Don't peel it. Just wash it off to get rid of any dirt and pesticides.
Be sure to get young, small okra. The bigger they are, the tougher they get
and also very slimy. I try to buy okra that is only two inches long or
so. You can slice it and fry it with onions after rolling in egg (beaten)
and then rolling in cornmeal. Fried okra is very good. And the recipes for
okra gumbo are quite good too. One thing I do to gumbo when cooking it is
to add a small bit of cumin (ground comino seed). I like the slight flavor
that it adds. Also, I sprinkle in a bit of garlic powder. Arch

Another variation from Arch: Wash thoroughly. (No, it is not necessary to
use soap when washing it). Then, chop up some onion (amount depends on the
amount of okra and your taste). Add the onion to the okra in a pot. Now
pour in a can of stewed tomatoes or cut up fresh ones. Add salt, garlic
powder (or minced fresh garlic), and a little cumin powder. Add just a
small amount of water and cook over a medium heat until it starts to boil,
then reduce the heat to low and cover the pot. Allow it to cook until the
okra is tender. Really, it can be delicious that way. Arch

Carol Phillips on Okra:

No peeling. Just cut off the stem and cut into bite-size pieces.
The best okra is approximately the size of a finger or thumb, maybe even a little smaller.
The big ones are too tough.
I like them best fried, but grease must be pretty hot and breading thick, so they will be crunchy/crispy.
Add salt and pepper and I can eat it like popcorn... very bad for me.
My next favorite is in stews, gumbo, etc. I don't like it boiled.
It's ok stewed with tomatoes and Cajun-spiced, but I still long for it fried.
Bon appetite.
Carol

Bob Shirk on Okra:

For about at least the past four years to my recollection, the subject of okra comes up.
Usually about this time of year. My advice then as is now.
Cook your okra when it is young and in hot, smokin hot grease.
When the cookin is done, then mix it with other stuff if desired. Bob.

JD Cooper on Okra:

Hey!!! I *like* crispy fried okra pieces!!!
Golly!! Can't have a fish fry or a BBQ without fried okra!!!!!!
The stewed stuff can drop dead! :-)
JD<---looking at the okra growing in the garden!

Richard Lloyd on Okra:

Yep, fried okra is one of the world's best tasting fried veggies.
Get the pan "hot" with a thin covering of vegetable oil.
Cut okra in half inch pieces. Put in bag with a smitthering of corn meal, shake.
Then put in pan and scorch...... ummmmmmm....i can eat just that for a meal after salting.

Okra and Tomatoes
Contributed by Jim Everman.

2 lb fresh okra
1/2 cup olive oil
1 large Onion, chopped
5 larges tomatoes, peeled, seeded
3 cloves garlic, halved
1 tsp sugar
salt and pepper to taste
1 Tbsp lemon juice

Wash okra and cut off any hard stems. Blanch in salted water 3 minutes.
Heat olive oil. Add onion and cook until translucent.
Add okra and cook until it begins to soften. Add tomatoes, garlic, sugar, salt and pepper.
Cook 2 to 3 minutes. Pour in enough water to cover.
Cover and simmer about 1 hour, or until okra is tender.
Stir in lemon juice. Serve hot.
I especially like this recipe using garden fresh ingredients.

Creole Okra and Tomatoes
Contributed by Jim Everman.

1/2 cup butter or margarine
1 large onion, minced
1/2 green bell pepper, diced
1 qt fresh okra, sliced/rinsed
4 fresh tomatoes, coarsely chopped
salt to taste
black pepper to taste

Melt butter in large skillet; add onion and saute over medium heat until soft.
Add bell pepper, okra and tomatoes; season to taste.
Reduce heat; cover and simmer 20 minutes, stirring occasionally.
NOTE: If desired, add fresh corn kernels. Makes a terrific fresh-tasting vegetable medley.

Fried Okra Soup (serves about 12)
Contributed by Ann(ie) aka GeoGoddess.
A family recipe.

2 cups fresh or frozen Lima beans
2 cups fresh or frozen cut corn
3 potatoes, peeled and diced
1/4 tsp pepper
1/4 tsp salt
6 tomatoes, choppe
d
2 onions, chopped
2 stalks celery, chopped
2 Tbsps sugar
1/4 head cabbage, chopped
1/4 pound salt pork, finely diced
1 quart fresh or frozen okra, sliced

Combine first 9 ingredients in soup kettle, adding water to cover.
Cover, simmer about 45 minutes or until vegetables are almost tender. Add cabbage.
Fry salt pork in skillet until done; reserve drippings, add pork to soup.
Brown okra in drippings; add to soup.
Add water as necessary for desired consistency.
Simmer, covered, 20 minutes longer.

Fresh Okra Muffins (18 muffins)
Contributed by Jim Everman.

2 cups self-rising cornmeal
1 Tbsp sugar
1/2 tsp salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/4 cup vegetable oil
1 tsp Worcestershire sauce
1/4 tsp hot sauce
2 cups thinly sliced fresh okra (about 1/2 pound)
1/4 cup chopped onion

Combine first 3 ingredients in a medium bowl; make a well in center of mixture.
Combine milk and next 4 ingredients; add to dry ingredients, stirring just until moistened.
Fold in okra and onion. Grease muffin pans, and place in a 400F oven for 5 minutes.
Quickly spoon batter into prepared pans, filling two thirds full; bake at 400F for 20 minutes or until lightly browned.
Remove from pans immediately.