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
Amy
9/17/2013 03:55:00 pm

First, your parents are GO- O- Orgeous! Wow!
Second, Kreta Reserve is my favorite, favorite, favorite olive oil and I bet I know where you got yours. It is divine and worth every dime! And Finally, now I know what to do with the Okra from the CSA last week. I roast everything that comes from the CSA--usually all at once--so this is right up my alley. It will be on tomorrow's menu.

Reply
Leeny link
9/18/2013 11:48:11 am

Amy,
Thanks on the parental props! They are the most to say the least.
And the Kreta Reserve oil is amazing! Last week when I picked up my CSA and she handed me a bag of okra I was so excited to try my new recipe. I actually switched out my corn for another bag of okra. I practically ate the whole batch myself. I had to buy more okra for this week and it wasn't as small and petite as the stuff we got in the CSA. Also of note, if the okra pieces are too big and fibrous, they aren't as good. The small ones taste the best. Cheers!!

Reply



Leave a Reply.

    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.