GRILLED OKRA & SWEET PEPPERS (serves 6)
1 lb fresh okra
1 1/4 cups V-8 or Snap-e Tom
2 red bell peppers, cut into 2" pieces
1/2 tsp whole thyme
1 TBL olive oil
Lemon wedges

Combine the okra, V-8, red peppers & thyme in a bowl & mix gently. Marinate at room temperature 1 hour, stirring frequently. Drain, reserving the marinade.
Thread the okra & red peppers alternately on six 9" skewers; brush w/the olive oil. Place the skewers on a greased grill rack. Grill over medium-hot coals for 7 minutes per side, basting frequently w/the reserved marinade. Sere immediately w/lemon wedges.~~Texas Ties

YUM. That sounds delicious!! Leave the okra whole, I suppose?

Tammy

my family favorite

BAKED OKRA AND CHEESE

2 (10 oz.) pkg. frozen whole okra, partially thawed ---- i use fresh or thawed, and just enough to cover bottom of 9" square pan
Salt and pepper to taste
1 1/2 tsp. butter ----don't use butter
4 slices bacon, cut into 2-inch pieces==cut mine into smaller pieces
1 1/2 c. shredded Cheddar cheese

Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter. Arrange bacon over okra and cover tightly with foil. Bake at 375 degrees for 30-45 min until tender
Remove foil. Place under broiler until bacon is brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes or until cheese melts

whoops

USE SLICED OKRA -----have never used whole

have a broken wrist so did searchm that is why i added my notations

We enjoy this:
Lamb and Okra Casserole`
2 lb boneless lamb, cubed
2T ghee or butter
1 large onion, minced
1/2 tsp ground cumin
1c chopped, peeled tomatoes
2T tomato paste
1/2c stock or water
salt and fresh ground pepper to taste
1/2 tsp sugar
1 lb fresh okra sliced
1T ghee or butter
Heat 2T ghee and brown meat in saute pan. Transfer to a casserole dish.
Reduce heat, add onion to pan and saute til transparent. Add cumin, tomatoes, paste and stock and stir well.
Pour over lamb in casserole, add salt and pepper to taste and add sugar. Cover tightly and cook in a 325 oven for 1 1 /2 hrs.
Heat additional ghee and saute okra for about 3 minutes.
Pour over lamb and roast, covered another hour or til meat is tender.
Serves 4-6
RL`

Bamia
(sweet & sour okra)

1 lb small okra pods
2 tbls EVOO
1 tbls honey
Salt & pepper to taste
1 tbls lime juice
½ cup water

Wash okra and pat dry. Top and tail it, discarding any blemished or hard pods

Heat the oil in a heavy saucepan and sauté okra 3-5 minutes, turning each pod once. Add the honey, salt, pepper, lemon juice and water. Cover, lower heat, and simmer 15 minutes, adding more water if necessary, until pods are tender.

Source: Traditional Egyptian dish.

Stewed Chickpeas & Okra

2 tbls oil
1 cup okra in ½-inch slices
½ cup chopped onion
½ cup chopped green pepper
1 can (14 ½ oz) diced tomatoes
¼ tsp oregano
¼ tsp ground cumin
1/8 tsp salt
1/8 tsp red pepper
1 cup cooked or canned chickpeas

Heat oil over medium high heat in saucepan. Add the okra, onion, and bell pepper and cook, stirring, until softened. Stir in the tomatoes. Add the spices. Stir in the chickpeas, bring to boil, lower the heat and simmer, uncovered, ten minutes.

Source: "Wholesome Harvest"

Okra Crustini

12-15 okra, sliced
6 garlic cloves, minced
2-4 paste tomatoes, diced
handful basil, chopped
white wine
salt & pepper to taste
Olive oil
French bread

Diagonally cut French bread about 3/8 inch thick. Brush with olive oil and toast both sides, preferably over a charcoal fire; of in the broiler.

Saute okra in olive oil, 3-4 minutes, then add garlic and continue cooking until garlic just turns golden. Add tomatoes and a dash of white wine. Add salt & pepper.

When juices start to flow add the basil. Cook until tomatoes have fully softened and their juice combines with the okra.

Pile the mixture on the toasted bread slices.

Source: Original recipe.

Bhindi Bharwan
(Indian Stuffed Okra)

1 lb okra*
3 tbls oil
1 tsp cumin seeds
1 med onion, chopped
2 green chilies, seeded & chopped
¾ inch ginger, finely chopped
1 tomato, chopped

stuffing:
3 tsp ground coriander
2 tsp ground tumeric
2 tsp ground fennel seed
2 tsp Amchur (dried mango powder)
1 tsp cayenne
½ tsp salt

Cut the stalk off each okra pod and make a lengthwise slit.

Combine stuffing ingredients and mix well. Stuff each pod with the mixture.

Saute cumin with a little oil until it starts to crackle. Add onion, chilies, and ginger and sauté until the onion turns transparent. Add tomato and cook until it turns pulpy.

Add the okra and cook for 5 minutes until tender and well coated with the sauce. Serve with rice.

*Zucchini or other summer squash can be substituted.

Source: "The Food of Asia"

Yummy!!! Thanks for what you've given me so far!! I'm so glad I asked here.

Thought I would share my recipe for okra fry bread. Kind of an easy way to get the fried okra taste. This is from Paula Dean, food network.

1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds (I slice it thinner, otherwise you get the slime)
1/2 cup chopped onions
1 tablespoon clarified butter, plus more as needed

In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.
Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.

Variation: Add jalapeno peppers or whole kernel corn.

P.S.

glenda_al, thank you for contributing even though you have a broken wrist!! Hope you feel better soon.

Tammy, yes leave the okra whole. Hope you like it.

I chip up some green tomato and fry it mixed in with the sliced okra.

Try this salad. It's very addicting and you will have to take it everywhere once you get the reputation for making it. The secret is to fry your okra crisp; almost burnt. I bread and freeze my fresh okra in qt. size freezer bags hence the measurements in qts. however there is no hard and fast rule to any of these measurements; do it to your taste. This is good leftover for a few days.
Fried Okra Salad:
4-6 qts. okra, breaded & fried crisp; drain on paper towels(I sprinkle with salt, pepper, and a little ground cayenne while frying)
1 sm. red onion, diced
1 sm. green pepper, diced
1 lg. tomato, diced
12 slices bacon, fried crisp & crumbled
Toss together in large bowl.
Dressing:
1/4 c vinegar
1/2 c oil
1/2 c sugar
Put in jar and shake. Pour over salad and toss lightly.

Instead of corn meal, try using Jiffy Corn muffin mix. It is all that sugar that makes it taste so good.

Fry and turn only once. Cook on as high a high as you can without burning and turning once.

Tammy, the okra you are calling okra fry bread is the way my Mother always fries okra. I had never seen or heard of anyone else making it that way and couldn't figure out where she came up with that method. The only difference is she omits the onions. Thank you for posting the recipe.

Glenda, your recipe sounds tantalizing and I intend to try it tomorrow or the next day. I never see okra recipes anywhere, so I can't wait to use this one.

I'm sure I will try other recipes mentioned here also because we suddenly have a okra bounty!

Does anyone know what stores carry frozen okra in California?