PaleoCurious
  • Blog
  • Home
  • About Me
  • Getting Started
  • Recipes
    • Dressings, sauces, and salsas
    • Pork
    • Beef
    • Fish
    • Chicken
    • Salads
    • Vegetables
    • Soups
    • Egg dishes
    • Sweets and other fine things
  • Resources
    • St. Louis resources

Roasted Okra

9/17/2013

2 Comments

 
Picture
Growing up in Texas, my dad always had a garden.  We enjoyed all kinds of veggies as kids, but the one that had my interest was okra.  It had a weird shape and when cooked, would emit that slime that just wasn't always pleasant.  We would always say, "If you think it's okra, it's not (snot)".    So we much preferred the fried version which always came out crunchy and delicious.

Last time I was home, my dad picked two large bags of okra fresh from his garden.  My mom promptly made up a batch of her roasted okra which was a way I had never tasted it.  I thought you could only put it in gumbo or boil it with a lemon until it was slimy.  It was amazing and we devoured it like locusts.  I loved it because it wasn't battered or fried, or mushy and slimy.  It was crunchy, yet tender with a subtle hint of olive oil and a cayenne kick.  These will now be a staple in my house during okra season.


Ingredients
4 cups sliced okra
olive oil
sea salt
pepper
cayenne pepper

If okra is whole, slice into pieces leaving caps on.  Slice enough okra to make about 4 cups.  Put okra in a bowl and add about 2-3 T. olive oil and salt and pepper to taste. Toss to coat.   Line a baking sheet with parchment paper and pour okra on top.  Convection bake at 350 for about 20 minutes, tossing okra once half way through.  Okra is done when it is browned and slightly crispy.  For a kick, add a little sprinkle of cayenne pepper or my favorite, Cat 5 Food Polish.  But beware, that stuff is HOT!


Picture
Wash okra before slicing.
Picture
Slicing into pieces.
Picture
Chopped and ready to season.
Picture
Picture
Good olive oil, sea salt, pepper and Cat-5 food polish (or cayenne pepper) to taste.
Picture
Ready to go into the oven. If you don't have convection, then bake at 400 for 20 min.

Green Beans and Parsnips work well too!

Picture
As a side note, I used this same technique to roast green beans and chopped parsnips and they were incredible.
PictureMy daughter Margaret cutting lettuce out of Papa's garden.


I am always inspired when I go home to San Antonio for a visit.  I love checking out "Papa's garden" and seeing what's in season.  Whatever it is, my mom will know just what to do with it.  She's got some pretty mean cooking skills and I'm always watching and learning.  We have the same taste buds, so I know whatever she makes, I'll like.   Just like that batch of okra she whipped up for us last month.  She never ceases to amaze!

Picture
Me, the Chef, and the Gardener.
2 Comments

Vietnamese Chicken Soup 

9/15/2013

0 Comments

 
Picture
One of my favorite places to go to lunch is a Vietnamese restaurant called Pho Long on Olive.  Their mein ga is a delicious chicken soup with rice noodles served up with a plate of bean sprouts, thai basil, cilantro, limes and jalapenos.  The broth is rich and savory and I've tried to recreate that flavor at home.  I make mine without noodles, which just makes more room for all the other goodies I put in the bowl.    Part of the trick is simmering the chicken on low for
a few hours which adds richness to the broth.  You will love this soup!

Ingredients:

1 Whole Chicken (preferably free range or organic)
10 cloves of garlic, smashed
2 large yellow onions
salt and pepper

1 bunch green onions
2-3 cups bamboo shoots
1 bunch thai basil
1 bunch cilantro
sliced jalapeno
1 lime cut up


Picture
Place chicken in a large stock pot and add about 4 quarts water.  Peel garlic.  Set garlic piece on cutting board and place broad side of knife over it.  Place your palm on the flat side of the blade and press down on garlic, smashing it.  Throw smashed piece into the pot with the chicken and water.  Continue with all the garlic pieces.  Smashing it releases the flavor.  Slice an onion into quarters and add to pot along with 2-3 t. salt.  Bring to a boil and then reduce heat to low and cover.  Simmer on very low for about 2-3 hours.  Simmering on low helps keep the broth clear.  When cooked, strain the broth into another container.  When the chicken is cool enough to handle, pick the meat from the bones.  Return all broth and meat back into stockpot.  Slice another onion into thin rounds and add to pot.  Slice up green onions into small rounds halfway up to the green part.  Add to soup pot.  Taste broth and season with more salt and pepper.  Simmer on low until onions are soft and clear.

 

Picture
The broth.
Picture
Broth with cooked chiken and onions.
PictureThe mix ins.


On another plate, arrange bean sprouts, cilantro, basil, jalapeno slices and lime.  Serve along side bowls of hot soup.   Add herbs, sprouts and jalapenos to your bowl and finish with a squeeze of lime.  Delish!
(As an added bonus, this recipe is Whole30 compliant!)

Picture
The final product!
0 Comments

    Author

    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

    Picture

    Archives

    September 2017
    January 2017
    August 2016
    February 2016
    January 2015
    December 2014
    November 2014
    September 2014
    August 2014
    June 2014
    February 2014
    January 2014
    November 2013
    September 2013
    July 2013
    April 2013
    February 2013
    January 2013
    December 2012
    August 2012
    July 2012
    May 2012
    March 2012

    Categories

    All
    Beef
    Chicken
    Chili
    Desserts
    Eggs
    Fish
    Fruit
    Gary Taubes
    Heart Disease
    How To Videos
    Marinade
    Mayonnaise
    Meal Planning
    Mexican Food
    Muffins
    Paleo
    Paleo Awareness Challenge
    Pico De Gallo
    Pork
    Recipes
    Recovery Food
    Robert Lustig
    Salads
    Salsa
    Shopping Cart
    Soups
    St. Louis Resources
    Super Bowl
    Tina Forzaglia
    Vegetables
    Vinaigrette
    Whole30
    Whole 30
    World Famous

    RSS Feed

Powered by Create your own unique website with customizable templates.