Thursday, June 14, 2012


Okra is my husband's all time favorite food. In Texas, there is only one way to eat okra...fried. Sorry, Texas (& Paula Deen) but, I am not particularly fond of frying food.
  1. It makes a mess.
  2. It makes my house smell.
  3. It is not healthy.
After spotting fresh okra at the grocery last week, I became determined to make Nathan fall in love with okra of the not fried variety.

What I came up with was a quick, easy side dish perfect to go along with our usual chicken breast & potatoes. Nathan was convinced that okra is indeed his favorite vegetable...fried or not! Mason was convinced was food. Therefore, he scarfed it! (He is definitely my child).

When cooking okra, you should know that it is very slimy! Make sure to cook it thoroughly to get rid of excess moisture (slime).  When you get to this point (see above: picture taken around minute 7 of cooking), just keep on going! It will turn out like this (below):

Okra of the Not-Fried Variety 
1-2 tbsp. olive oil
1/2 lb. fresh okra, sliced
1/3 cup chopped onion
about 6 grape tomatoes, cut in half
garlic powder

Heat skillet (I used a shallow stock pot because my stirring tends to get out of control) over medium-high heat. Add olive oil & allow it to heat until shiny. Add okra & onions. You want them to sizzle a bit. Cook, stirring frequently, for about 12 minutes. Add tomatoes, salt, & garlic. Cook 5 minutes longer. (Note: Moisture from tomatoes will re-introduce the slime factor. Be patient & let it cook off.)

Makes 2-3 side dish servings.

"Camping Trip" Chicken & Potatoes
3 chicken breast
seasoning (I use McCormick garlic & herb)

1 whole potato, cubed (1/2 inch cubes)
1/4 cup onion, chopped
1-2 tbsp olive oil

Make 2 foil packets. One for chicken breast & seasoning. The other for potatoes & company. Seal them up tight & cook at 350° for 45 minutes. Voila! The best part? Easy clean up!

Happy eating!

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